Chasen - Japanese matcha whisk made of bamboo with 120 bristles

Original Japanese matcha broom (chasen) made of bamboo 120 bristles for particularly fine foam - ideal for advanced users For the traditional preparation of Matcha Dip briefly in warm water before use so that the bristles become supple. The matcha whisk called chasen is used to whip Japanese powder tea (matcha). It is an indispensable utensil for the Japanese tea ceremony. With its higher number of bristles this chasen is particularly suitable for preparing Usucha (thin tea). Product information Material: White Bamboo Total length: approx. 10.5 cm Handle diameter: approx. 3 cm Diameter of the broom head: approx. 6 cm Number of bristles: approx. 90-96 What does the 120 on the broom mean? The matcha broom is made by hand: the piece of bamboo is split over and over with a sharp special knife. Depending on the thickness of the bamboo a chasen is created with a different number of bristles. Size 120 does not mean exactly 120 bristles. The actual number of outer bristles is between 90 and 96. The number of bristles in a Chasen 80 which is also used is between 76 and 82. The bamboo itself is a little thinner on the 80th broom than on a 120th broom. The 120 chasen offered here is more suitable for beginners as the handle is a little thicker and the higher number of bristles also leads to more foam on the matcha a little faster. However it is only suitable for the thin Usucha tea not for the Koicha tea which is more reminiscent of porridge. Note on use and storage: The matcha broom is delivered in plastic packaging. This packaging is only used for safe transport but is not suitable for storing the broom after it has been used. Since moisture could not be removed in this case deterioration in quality and even mold would be expected. The Matcha whisk is an important tool for preparing Matcha. It is a commodity that with good care will last a long time but not forever To keep the Chasen in good condition please note the following: Do not use a dry chasen to whip the matcha but rather make the chasen in the matcha bowl smooth by turning it carefully in hot water. This prevents the bristles from breaking. The chasen has to dry out after use. There is a special stand for this a chasentate. The bamboo broom can dry quickly there. But it is even more important that it always stays in the right shape on such a Matcha broom stand and that the inner bristles can also unfold properly. Whipping the Matcha is relatively easy: the Matcha powder is whipped with very quick movements of the wrist as if writing an M . A fine jade-green foam forms.