The essential accessory to make the most delicious matcha: the beater or whisk, also known as thechasen(茶 筅). With this whisk of real bamboo you whisk the matcha fine and foam it up. Tasty!
This authenticchasenis cut from one piece of bamboo and contains no less than eighty brushes, with which you can whisk the matcha easily and quickly. Perfect and indispensable for both novice and advanced matcha drinkers!
Why a whisk?
Ever since the invention of matcha the whisk, orchasen, has beenan essential part of the traditional tea ceremony in Japan. Such an ancient tradition has not been kept alive for no good reason. A whisk of bamboo gives the matcha a wonderfully woolly and foamy texture. The same effect can hardly be achieved with, for example, an (electric) whisk or milk frother. It is also not recommended to let the matcha come into contact with metal, as this can affect the taste.
This is how you use the whisk
Move the whisk through the bowl in an M or W motion. Keep whisking until you see bubbles forming in the matcha and a nice foam head forms. You can whisk the matcha as fine as you like: nice and thick and creamy or slightly creamy.
After usage, rinse the whisk gently running lukewarm water so that the remaining matcha powder does not stick on the brushes. You can also put warm water in a bowl and 'whisk' the whisk in it. Pat the whisk dry with a cloth and then let the whisk air dry by placing it with the brushes up, or preferably use the specialchasenholder. This is not only useful for allowing the whisk to dry properly, but also guarantees the shape of the brushes. Never put the whisk back in the plastic packaging it came in.