What is a Chasen?
A chasen is a traditional bamboo whisk used to prepare matcha. Each one is made from a single piece of bamboo, and the very best are carved by hand. Takayama in Nara Prefecture is home to the 18 remaining chasen craftsmen. The process of making chasen is quite labor-intensive. Bamboo needs to be aged and dried for several years after harvesting before it can be used.
The number of prongs can range from 16 to 120. Fewer prongs are sturdier and are best for kneading koicha, while a higher number is more suitable for making usucha. If you’re just getting started with making matcha, 80-100 prongs will be the easiest to use. The shape and style of the whisk can vary a bit depending on the maker and the tea ceremony school it is designed for. The cotton thread at the base of the tines is traditionally black, but it is a more modern trend to make chasen with a variety of colors.
Before Use
When you first receive your matcha whisk, it will most likely come packaged in a plastic tube or cardboard box. These help protect the chasen during transport, but they are not meant for long-term storage. Cramming it back into a narrow container will only damage the delicate prongs. These types of containers can also trap moisture, which could lead to mold.
It’s important to soak the tines of your matcha whisk in water for a few minutes before the first use and for every use afterward. This helps the bamboo become more pliable, creating better foam and making it less likely that they will break during whisking. You can do this in another cup or bowl. I’ve become a fan of preheating my tea bowl (chawan) by soaking the whisk in it, dumping the water out, and then drying it before adding matcha.
How to Use a Matcha Whisk
Once you’ve soaked your chasen, it is finally time to make some tea. It’s all in the wrist! Keeping that in mind can help avoid handling the whisk too roughly. The motion should come from your wrist rather than the forearm or shoulder. There is no need to press down or grind into the tea. It can take some practice, but you’ll want to make a whisk rapidly in the shape of an M or W. The tines should barely graze the bottom of the bowl. Matcha will not ever fully dissolve in the water, so what you are creating is a suspension. Gentle whisking at the very top of the foam helps to break up larger bubbles.
Chasen should only ever touch tea and water. If you’re making a latte or mixing matcha with any other liquids, whisk your matcha into a small amount of water first and then pour it into the drink. Not only does this create a pretty layered look before you stir it, but it also keeps the bamboo from absorbing things that could turn rancid.
After Use
Hand washing your matcha whisk immediately after using is the most important step. Only water should ever be used. Soaps and detergents damage your whisk and will be absorbed by the bamboo. Never put them in the dishwasher! Quickly rinse the whisk and use your fingers to gently remove any matcha residue. An easy way to do this is to briskly swish the whisk in the water that you used to warm it up with.
Placing your whisk onto a whisk stand called a kusenaoshi will help to keep its shape. These are not a big investment, but they will definitely extend the life of your chasen. If you do not have a stand, very gently reshape the tines with your hand and then store the whisk upright to dry.
Where to Buy Matcha Whisks
I do not recommend buying inexpensive matcha whisks from Amazon and other big marketplaces because it is hard to know what the quality will be. Mass-produced whisks are often bleached because the bamboo is not properly aged. Here are some trusted Japanese tea vendors that also source quality chasen.
This article was originally published on July 8th, 2020. It was revised and updated on April 28th, 2025.
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Thank you for such a useful post! I’m still getting to know my matcha whisk so the tips are going to come in handy!