Kurochiku Shin Chasen Kubo Ryōsai
Bamboo tea whisk made of black bamboo from Nara
Hand-crafted by Kubo Ryōsai.
Use for making Koicha & Usucha (thick or thin tea)
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Origin: Nara, Japan
Material: bamboo
Dimensions: H: 11.5 cm, handle Ø: 2 cm
- Ship to:
- worldwide (See exclusions)
- Courier service:
- DHL, EMS, ePacket, SAL, Yamato Transport, Yu-Pack (See conditions)
- Payments:
- PayPal, credit card processed by PayPal (VISA, MasterCard, JCB, AMERICAN EXPRESS, Discover Card)
Credit Card, online payment through Paygent's secure site with VISA, MasterCard, JCB, AMERICAN EXPRESS or Diners credit cards - Returns:
- 14 days money back (See conditions)
The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority. To learn about international shipping, read more here.
Goods will be dispatched within 10 business days after confirming the inventory of the product quantity you have ordered.
Should you have any questions, please do not hesitate to contact us.
Handling precautions
Initiation:
Before first use, let it set in hot water for a few minutes.
Hold it under running water before every use to have it damp.
Cleaning:
Carefully rinse it under running water. If needed, use your fingers to gently remove remaining matcha. Do not let the bamboo sit in water.
Do not use dishwasher, dryer or dish soap!
Storage:
Best way to store is on a Kusenaoshi (chasen holder) to help keep its shape. If you don’t have a holder, keep it looking upwards. Storing it that way may cause it to “close up”, straighten out. In that case, dampen it in running water and gently unfold it using your fingers. Never do that while dry!
Storing it in a too warm, dry place might cause the bamboo to split.
Lifespan:
The lifespan of a chasen depends very much on how it is handled and how frequently it is used. As soon as the ends of the straws start to break off, we recommend purchasing a new one, for the ends can even break off while preparing matcha.
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