Add boiling water to chawan, deep chasen in it for 1-2 minutes. This will warm the chawan and will soften chasen. Damp the water into kensui and wipe chawan with fukusa. Add 2-3 scoops of matcha with chashaku into chawan, add water warmed to 75-80C. Stir matcha powder with water until well-blended and whisk vigorously with chasen until the soft froth develops.
Service Equipment
The right selection of sake and tea service equipment not only brings a theatrical touch to the dining experience, but also unveils the true nature of the iconic Japanese beverages depicting a keenness for excellence.
Matcha Ceremony
CHASEN (BAMBOO WHISK)
Chasen, or matcha whisk, is traditionally handcrafted from a single piece of bamboo and comes in a variety of thicknesses and string counts (“teeth” of the whisk). The purpose of the whisk is to coax the matcha into a uniform consistency as the powder tends to clump when coming into contact with water. Without using a traditional whisk in your preparation, you will likely miss out on the delicate nuances that only a perfectly blended matcha with just the right amount of foam on top can offer.
Dimensions
Ø55 x H 110mm
- SERVICE SUGGESTIONS
- MAINTENANCE INSTRUCTIONS
Place the whisk under a gentle stream of hot water until clean, or pour hot water in a chawan (matcha bowl) and whisk until clean, then pour the water out. Completely dry both the chasen and chawan before storing them. Never use soap or to run your bamboo whisk through the dishwasher as both of these cleaning methods can severely damage it.