Chasen Hyappondate Kubo Tetsuzo

INITIATION:
Before first use, let it set in hot water for a few minutes.
Dampen it before every use to prevent damaging the strings while whisking.

HOW TO WHISK MATCHA:
- Place the tea bowl on a non-slippery surface, and hold it on the side with your left hand (if right-handed).
- Hold the chasen close to the end of the bamboo. Your thumb should be aligned with the knot on the thread.
- Start moving the chasen in a "W" shape motion, up and down, speeding up as much as possible, until the desired foam on the top of the matcha is reached.
- To be able to make good foam the temperature of the water is also crucial: about 85 °C (185 °F) is optimal.
- Attention! When foaming the matcha speedily make sure to only whisk close to the surface, because if the chasen reaches the bottom of the tea bowl the strings become damaged.
- While whisking, keep your form relaxed and only move your wrists, not your full arm.
- For the finishing touch, close with a clockwise spiral motion from the middle of the bowl to the sides. This move gives the best shape to the foam for the highest enjoyment.

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.