Why is chasen the heart of the Japanese tea ceremony?
The chasen (茶筅), a traditional Japanese whisk used for whisking matcha, is an inconspicuous yet incredibly important element of the Japanese tea ceremony. While it may seem a simple tool at first glance, it conceals a centuries-old history, craftsmanship, and symbolism of harmony, respect, and simplicity—values so close to Japanese culture.
A brief look into the past
The first mention of a tool resembling a chasen dates back to the Song Dynasty in China, where it was used to whisk powdered tea (diancha). Although the exact appearance of this original whisk is unknown, it is believed that it was from there that the tool reached Japan.
The first documented mention of the Japanese chasen appears in the Muromachi period (1336–1573) , during the reign of the eighth shogun, Ashikaga Yoshimasa. According to legend, tea master Murata Jukō asked his friend Sosui Irido—son of the lord of Takayama Castle—to craft a high-quality tea whisk. When Murata moved to Kyoto, he presented it to Emperor Gotomima, who was so impressed by its quality that he named it "Takaho." Thus, the craft of Takayama Chasen was born.
Takayama's Craft Heritage
Since then, Takayama's craft families have perfected the art of chasen-making, passing the skills down through generations. Today, some masters represent the 18th or even 25th generation of chasen-makers . Unfortunately, like many traditional Japanese crafts, this too is fading away. Today, most matcha whisks are mass-produced, usually outside Japan, primarily in China. However, authentic Takayama chasen are still handcrafted from local bamboo, following a tradition spanning over 500 years . Only about 18 masters remain in Japan to continue this art—some, like Suikaen Tanimura Yasuburo, now take on students from outside their families to preserve their knowledge.
Bamboo – Chasen's Heart
The bamboo from which chasens are made is a plant with extraordinary properties. Approximately 600 of the world's 1,500 known species grow in Japan. Three-year-old bamboo is most often used for chasen production, as it possesses the appropriate hardness and flexibility. It is naturally dried for two months in winter (known as kanboshi ) and then seasoned in warehouses for another two years. This long and precise process ensures the highest quality of the material.
Three varieties of bamboo are most commonly used for making chasens: white ( shiratake ), sooty ( susudake ), and black or purple ( kurotake ). Sometimes, madake — green , unripe bamboo—is also used. Differences between varieties are visible in the chasen's color, flexibility, and shape of its teeth, among other things.
How to make a chasen – step by step
- Haratake (原竹) – To start, select a suitable piece of bamboo, usually about 12 cm long. The lower part with the knot forms the handle (e), while the upper part forms the head of the broom (hosaki).
- Katagi (片木) – the top of the bamboo is cut into 16 thick strips – this is the first step in creating the cloves.
- Kowari (小割) – each thick strip is cut into very thin cloves, the number of which can reach up to 120. Then the outer cloves ( sotoho ) are gently bent outwards, while the inner cloves ( uchiho ) remain inside and provide flexibility when tamping the tea.
- Aji-kezuri (味削り) – cloves are soaked in hot water to soften them. Then their surface is gently chamfered to make them pliable, light, and properly shaped.
- Mentori (面取り) – the sharp edges of the cloves are rounded and smoothed so as not to damage the bowl and to froth the matcha well.
- Shita-ami (下編) – the cloves are separated into two layers: inner and outer, creating a characteristic head shape.
- Ue-ami (上編) – just above the handle, a thin thread (usually black or colored) is tied to the prongs—this is called itomaki. This ensures the chasen is stable and retains its shape.
- Shiage (仕上げ) – Finally, the master checks the symmetry, shape, and elasticity. The finished chasen is not just a tool, but a small work of art.
How to use chasen?
Using a chasen is not just a technique, but also an art form, rooted in the tradition of the Japanese tea ceremony. Achieving perfectly frothed matcha requires a bit of practice – but don't worry, anyone can learn it.
Step by step – preparing matcha with chasen:
Moisten the chasen before use
Briefly soak the whisk in warm water. This softens the bamboo cloves, preventing them from breaking, and allows for better frothing of the tea.
Make sure it's clean
Always use a clean, well-rinsed chaser – free of any residue from previous use.
Add matcha and water
Pour about 1–2 grams of matcha powder into a bowl (chawan), pour in a small amount of hot (but not boiling!) water – preferably about 70–80°C.
Beat vigorously
Holding the chasen vertically, make quick movements resembling the letter "M" or "W." Don't stir in circular motions—the goal is to aerate the tea, not just mix it. A thick, uniform layer of fine foam should form.
Keep the right angle
Don't press too hard – the tips of the prongs should just lightly touch the bottom of the bowl. This will prevent damage to the chasen and will produce a delicate, velvety lather.
Enjoy the moment
Remember that preparing matcha is also a moment of mindfulness. Focus on the movement of your hand, the scent of the tea, and the sound of the whisk – it's all part of the experience.
How to care for a chasen?
To ensure that your chasen lasts as long as possible and fulfills its function well, it is worth remembering a few rules of care:
A well-cared-for chasen can last for several months of everyday use, and in the case of collectors' versions – much longer.
Summary
The chasen isn't just used to froth matcha—its movements symbolize the roundness, peace, and cyclical nature. In traditional tea ceremonies, the way matcha is whipped has ritual and spiritual significance. Using the chasen is more than just a technique—it's a form of meditation in motion.
Frequently Asked Questions (FAQ)
Is chasen necessary to prepare matcha?
It's not absolutely necessary, but it's definitely worth having. A chasen is a traditional tool that allows you to achieve the perfect froth and bring out the full flavor of matcha—especially in the context of ritual and the tranquility of the ceremony. If you're just looking for a quick drink, you can use an electric milk frother, but the effect (both taste and appearance) will be different. For lovers of an authentic matcha experience, a chasen remains indispensable.
How to choose the right chasen?
Choosing a chasen depends on your needs and skill level. A model with around 80 cloves is sufficient for beginners – it's versatile, easy to use, and produces a good matcha froth. If you're interested in tea ceremonies, you might consider models with different clove counts (e.g., 100 or 120) – their shape and density are suited to different tea brewing styles and schools. Make sure the chasen is made from a single piece of natural bamboo – this guarantees durability and authenticity.
