Small whip made in Japanese tradition and know-how.

Matcha being a green tea powder, and not a tea that is infused, it must be mixed. The traditional utensil specially designed for this is the "chasen".

It is carefully cut from one and the same piece of bamboo in order to obtain no less than 120 stems! The latter make it possible to whip matcha and obtain a slight foam on the surface of the drink, as the Japanese tradition wants.

Use and maintenance

First of all, you will notice that a new Chasen and an already used Chasen have different aspects. On a new Chasen, the stems of the center are closed, attached to each other. From the first use, like a flower that hatches, the whisk will start to open.

👉🏽 Before use: Soak it for about two minutes in a small bowl of lukewarm water, to relax the stems very slowly.

👉🏽 Use: Hold your bowl with one hand, and come, with the other, whisk your Matcha+water mixture. The gesture must reproduce the shape of an “m”. It is energetic without being heavy. Indeed, the stems of your whisk should only touch the bottom and the edges of the bowl. After twenty seconds, a small foam appears. It's ready !

👉🏽 Rinse and drying: You can rinse your whisk with cold water without adding cleaning products. Then let it dry standing, stems upwards, and in the open air.

To avoid mold, it is important not to put it back in your case. This recycled and recyclable cardboard box is only used to protect the whisk from the trip.

After a number of uses of your Chasen (estimated at 200 uses, on average), some strands will begin to weaken. It will then be time to get a brand new one!