The chasen is a traditional bamboo whisk used to prepare matcha. Each one begins as a single piece of bamboo, split into anywhere from 16 to over 120 tines. The number of tines depends on the preparation of matcha, with fewer tines suited for thick tea, or koicha and higher tine counts suited for thin tea, or usucha. Chasen making is a specialized craft passed down through generations of Japanese master artisans.

BLOOMING YOUR CHASEN
Before the first use, and ideally before each one after, soak the tines in warm water for a few seconds, keeping the water line below the thread that binds the tines. This allows the ends to absorb the water and soften the bamboo to prevent any breakage. Blooming the whisk before every use will help extend the lifespan of your whisk.

AFTER USE
After every use, rinse the whisk in warm water and gently clean the tines with your fingers. Avoid using soap, as it can settle into the bamboo and affect the taste of your next matcha. Leftover matcha in the tines can become difficult to remove and can leave the bamboo brittle over time.


DRYING & STORAGE
A kusenaoshi, or whisk stand, keeps the chasen in shape while it dries. To use, set the stand with its wide base down, then rest the whisk on top with the handle facing up. From there, keep it somewhere dry and well-ventilated, away from the sink and out of direct sun. Humidity can cause mold or brittleness over time.

WHEN TO REPLACE
Even with care, a chasen has a working life. Once tines begin to break or lose their spring, matcha becomes harder to whisk to a smooth, frothy texture. Most whisks get several months to a year of daily use before it's time for a new one.