The essential accessory to make the most delicious matcha: the beater or whisk, also known as thechasen(茶 筅). With this beater of luxurious black bamboo you can beat the matcha fine and make a nice foam head. Tasty!
- Authentic Japanesechasenas traditionally used
- Cut by hand from one black bamboo stem for a luxurious look
- Contains forty brushes to beat the matcha extra thick and creamy
- Including handy stand of beautiful black bamboo
- Perfect and indispensable for both novice and advanced matcha drinkers!
Due to the small number of brushes, this beater is sturdy and ideal for making a creamy and thicker matcha, also known as koicha (濃茶). To top it off, there is also a bamboo stand where you can rest the beater on to display it stylishly or let it dry after use.
Why a matcha beater?
Since the introduction of matcha, the beater orchasing has beenan essential part of the traditional tea ceremony in Japan. Such an ancient tradition is not kept alive for no good reason. A beater 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 matcha beater
Move the beater through the bowl in an M or W motion. Keep beating until you see bubbles forming in the matcha and a foam layer forms. You can beat the matcha as fine as you like: nice and creamy or slightly creamy.
After use, rinse the beater with soft running lukewarm or warm water so that the remaining matcha powder does not remain on the brushes. You can also put warm water in a bowl and 'whisk' the whisk in it. Gently pat the beater dry with a cloth, then air dry the beater by placing it on the supplied bamboo stand with the brushes facing up.