Chasen Hyappondate Kubo Tetsuzo

Bamboo tea whisk from Nara • 81–95 string chasen

Hand-crafted by Kubo Tetsuzo.
Use for making Usucha (thin tea).

Chasen has a history dating back to the Muromachi era, when the son of Lord Takayama was asked by Murata Jukou, the original creator of Japanese tea ceremony, to create it specially. Until modern times the esteemed craftsmanship behind chasen was regarded as a Takayama family secret, an ancient technology deserving of careful transmission across the generations. Today the tradition of high-quality chasen is still alive through the dedicated hands of Japanese craftspeople.

Dip half of the hosaki (the string of the chasen) into warm water to lend its bamboo bristles both softness and toughness; be sure not to get the entire hosaki wet. To help the chasen last longer, wash with clean warm water and dry naturally after use. Buying authentic chasen from Japan is highly recommended because Japanese bamboo tends to be tougher than other varieties, and snippets of the hosaki are less likely to come off in the tea. Chasen is meant to be disposable; please discard and buy another after repeated use.

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Origin: Japan

Material: bamboo

Dimensions: 11cm

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Ship to:: Worldwide (List of Countries)
Delivery service:: DHL, FedEx, Yamato Transport, Yu-Pack (See conditions)
Delivery time after posting:: 3-5 business days
Payments:: • PayPal • Bank card payment • Bank transfer • Cash on delivery (Learn more here)
Returns:: 14 days money back (See conditions)

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Goods will be dispatched within 5 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.
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.

Chasen Hyappondate Kubo Tetsuzo

List of Countries

Handling precautions

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