Made in Japan
Bamboo Chasen, Holder & Spoon Made in Japan
Teaware · 3 pieces
Chasen, holder and chashaku: the three tools a bowl of matcha needs, made in Japan. Soak the prongs for a minute before you whisk and they stay supple.
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Delivers Wednesday to Victoria, Thursday to NSW, ACT, QLD and SA, a few days more for WA, Tasmania and NT. Express at checkout. *Conditions apply
If for any reason you are not happy with your order, tell us and we will make it up to you. No forms, no return needed.
In the box
Three pieces, each with a job.
Made in Japan. Nothing glued, nothing joined, nothing you will not use.
The Teafy Bamboo Chasen, Holder and Scoop is a three piece Japanese matcha set: a bamboo chasen whisk with 100 to 120 prongs, a ceramic kuse naoshi whisk holder and a bamboo chashaku scoop, all made in Japan. It is the set for anyone who already has a bowl.
The whisk is carved from a single piece of bamboo. Its fine prongs break up the powder and build a fine, lasting foam that a spoon or wire whisk cannot. The scoop measures about 1 g per level scoop, so two scoops is a bowl. The holder keeps the prongs open and dry between bowls, which is what makes a bamboo whisk last.
Sift two scoops of matcha, add 70 ml of water at 75 to 80 degrees, and whisk briskly from the wrist for 20 to 30 seconds. Rinse the whisk in warm water, no soap, shake it out and stand it on the holder, because bamboo left wet will split.
Made in Japan. Pairs with the Ceremonial Grade Matcha for the daily bowl and the Hojicha Powder for the evening latte.
One piece of bamboo, split by hand.
The maker splits the top into tines, thins them with a knife, curls the inner ring inward and binds the base with thread. More tines means finer, faster foam. A new whisk is tight; stand it in warm water for a minute before the first bowl.
Measures a gram, if you let it.
A strip of bamboo steamed and bent at the tip. One level scoop is about a gram of matcha. Two for usucha, three to four for koicha or a latte. Wipe it dry, never wash it with soap.
The difference between a whisk that lasts and one that does not.
A wet chasen left on its side dries closed and cracks. Stood on the holder, the tines dry open in the shape they were made in. It is the part people skip, and the reason a whisk lasts six months instead of six weeks.
How to whisk
Thirty seconds, from the wrist.
- 00Soak the whiskWarm water over the tines for a minute. They soften and open. Pour the water out and dry the bowl.
- 01Sift two scoopsAbout 2 g into the bowl. Sifting is the single biggest upgrade to a home bowl.
- 02Add 70 ml at 75 to 80 degreesKettle off the boil, rested two minutes. Kyoto Uji prefers 70.
- 03Whisk in an M, from the wristFast, light, the tines just off the bottom. The arm stays still. Thirty seconds, until a fine foam covers the surface.
- 04Lift from the centreSlow the whisk, draw it up through the middle of the foam, and drink before it settles.
- 05Rinse, shake, stand on the holderNo soap. Tines down on the kuse naoshi. Ready for tomorrow.
Care
Bamboo rules.
Do
- 01Soak the whisk in warm water before every bowl, a minute is enough.
- 02Rinse in warm water straight after, shake, stand on the holder tines down.
- 03Wipe the scoop dry with a cloth and put it away.
- 04Expect a tine to snap eventually. A chasen is a consumable. Six months of daily bowls is a good life. Replace it when the foam goes coarse.
Do not
- 01No soap, no dishwasher for anything bamboo. It takes on the smell and the heat splits it.
- 02Do not leave the whisk in the bowl or on its side wet. That is how it dries closed and cracks.
- 03Do not whisk dry powder. Sift it in, add water, then whisk.
- 04Do not press down. The tines should barely touch the bottom. Speed makes foam, pressure breaks bamboo.
- 05Do not store it in the plastic tube it came in. It is for shipping. It traps moisture.
Goes well with
Something to put in it.
Tick what you want and add them together. Free shipping over $60.
Bamboo Chasen, Holder & Spoon Made in Japan$32.99 · this item
Ceremonial Grade Matcha$31.99 · Fresh, naturally sweet matcha from our family farm in Shizuoka
Kyoto Uji Ceremonial Matcha$54.95 · Our deepest matchaGood questions
Before you order.
Still unsure? Call 1300 986 888, weekdays 9.30 am to 5.30 pm Melbourne time, and a person answers.
How do I use a matcha whisk?
Soak the chasen prongs in warm water for a minute. Sift 2 g of matcha into a bowl, add 60 ml of water at 75 degrees, then whisk quickly in an M shape from the wrist for about a minute until a fine foam forms.
How do I look after a bamboo whisk?
Rinse in warm water, no soap, and stand it on its holder to dry. Soak the prongs in warm water for a minute before whisking so they stay supple.
Can I whisk matcha without a bamboo whisk?
You can shake it in a jar or use a small electric frother, and the Ceremonial Grade will still mix. The bamboo whisk gives a finer, longer lasting foam, which is why it is the traditional tool.
Can I return it?
Teaware can come back within 14 days unopened. Tea is fresh food, so damaged or wrong items are replaced instead.
How fast will it arrive?
Order before 2 pm Melbourne on a weekday and it leaves the same day. Standard post is 1 to 3 days metro, 3 to 7 regional, express is next day metro. Free shipping over $60 in Australia.
Does it come with tea?
No, the teaware is sold on its own. Tick a tea in Goes well with above and they ship together.
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