At the heart of every matcha ritual is, of course, quality matcha — but just as important is the tools around the practice, especially chasen, the bamboo whisk. The traditional bamboo whisk that's been used to prepare matcha for centuries. Originally developed over 500 years ago in Japan, the chasen remains the preferred tool for whisking usucha, the lighter style of matcha used in every cup at JUJUHOME CHA.
To prepare matcha, add ceremonial matcha and hot water to a chawan (tea bowl). Holding the whisk lightly, move it quickly in gentle "M" or "W" motions across the surface rather than pressing it into the bowl. This creates the fine, silky microfoam that gives well-whisked matcha its smooth texture and vibrant finish.
After use, simply rinse with warm water and let it dry on a whisk holder. Avoid soap, as bamboo naturally absorbs flavours. With regular use, the bamboo will naturally soften over time, so replace your chasen once the prongs begin to break, lose their shape, or show signs of mould. Treat it well, and it'll be part of your matcha ritual for many cups to come.
