A proper set-by-step guide
(7 steps) Secrets to maintaining your Chasen and Chashaku so they would last long
It is said that in the origins of the Japanese tea traditions, the Chasen (bamboo whisk) was a one-off tool meant to only serve for one tea ceremony gathering. It would be discarded after the single use. This was a part of the spirit of Japanese hospitality, to serve using tools made and prepared only for that guest.
Fast-forward to today, and our current standards and common sense suggests that this practice of tossing the tool after each use is economically and environmentally unfriendly. Instead, it's important to make sure you take proper care of this natural, delicate, bamboo-based tool so it can serve several months of delicious Matcha before you have to move on to a new one.
In this article we'll go through an easy and detailed step-by-step on how you should take care of your Chasen and Chashaku. We'll also talk about how to use a Chasen-date (Chasen holder, or sometimes also called a Magenaoshi) and why it is important to use one.
The usual caveat - this is not a guide to teaching you the steps in traditional Japanese tea ceremony. This article is meant as a guide for those of you who would like to incorporate Matcha into their normal daily lives.
The steps are based on the steps used for making Usucha Matcha (Thin-tea Matcha). However, the same steps and principles apply when using the Chasen to whisk lattes, milk, chocolate, etc.
The tools we'll be talking about today
From left to right': Chasen-date, Chasen, and a Chashaku
The second tool is the "Chashaku".
Step 0: Prepare a piece of paper towel and a bowl of water
Step 1: Soak Chasen in water before mixing
Step 2: Wipe the Chashaku with a paper towel right after you scoop
Step 3: When mixing, be gentle on the Chasen
Step 4: Rinse the Chasen well in bowl of water
Step 5: If there's any remaining Matcha on the Chasen
Step 6: Simply place the Chasen on the Chasen holder
Hope this article is useful in helping your Chasen last longer.