Chasen Ancient Long Matcha Tea Whisk

Name: Chasen Ancient Long Matcha Tea Whisk
Brand: Chayo
SKU: 12969
Price: 42.0 AUD
Availability: OutOfStock

Immerse yourself in the traditional art of matcha preparation with the Chasen Ancient Long Mat... See more

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$42.00

Immerse yourself in the traditional art of matcha preparation with the Chasen Ancient Long Matcha Tea Whisk. Made from high-quality kurochiku (black bamboo), this essential tool is meticulously crafted to whisk matcha powder into a luxuriously smooth and frothy beverage, enhancing both its flavor and your tea-making experience.

Features:

Perfect for preparing both traditional matcha tea and modern matcha lattes.
Designed to break up lumps and incorporate air, resulting in a smooth and frothy texture.
Made from premium kurochiku (black bamboo), known for its durability and beauty.

Specifications:

Size	Approximately 15cm in length and 4cm in diameter
Material	Kurochiku (black bamboo)

Essential Matcha Tools

To make a good cup of matcha, it helps to have the right tools: a chasen (whisk) to mix and froth, a chawan (bowl) to whisk in, and a chashaku (scoop) to measure your matcha. These tools aren’t just traditional—they actually make the whole process smoother and more enjoyable.

Matcha Accessories

Soak Your Whisk First

Before each use, soak your chasen in warm water for 1–2 minutes to soften the bristles. This helps maintain its shape, makes whisking smoother, and prevents breakage over time.

Matcha Grades & Measurements

Not all matcha is the same! While most are labelled ceremonial, premium or culinary, it’s really just a guideline. Some premium matcha—like the ones we stock from Chayo, flown in fresh every week—can be better than “ceremonial” grades that have been sitting around for months.

Use about 1 to 2 grams (around half to one teaspoon). Tip: You can usually tell the quality by the vibrant green colour and lack of bitterness—the fresher and brighter, the better.

Whisk with a “W”

When it’s time to whisk, go for a fast “W” motion with your wrist (not a slow stir). The motion should be quick and light, as if you're sketching the shape of a wave. Avoid whisking in circles, which can flatten the tea rather than froth it.

You’ll get that lovely layer of fine foam that gives matcha its signature creamy texture. This shows the matcha is well-mixed and has a pleasant, velvety mouthfeel.

It only takes a few seconds—and once you get the hang of it, it’s actually kind of fun.