Description
A handcrafted Chasen for whisking matcha is made by Tango Tanimura who is the 20th generation of the most famous Chasen making family in Nara prefecture, Japan. His family has been carrying on the tradition of making bamboo Japanese tea ceremony utensils for over 500 years. There are nearly 100 different types of chasen. The various tea schools use different forms and bamboo of chasen.
The Making of a Tango Tanimura Matcha Whisk
Tango Tanimura, born in 1964 in Takayama, Ikoma City, Nara Prefecture, belongs to the Tanimura family who have produced tea whisks for almost 500 years in the town.
Takayama has been the center of tea whisk manufacturing in Japan for more than five centuries. The Tanimura’s are one of the only three remaining families today of the 13 tea whisk making families that were granted surnames by the Tokugawa government during the Edo Period (1603-1867).
Tango Tanimura is the head of the 20th generation of the Tanimura family, and he has mastered the secret production techniques passed down from father to son just as his ancestors did.
The bamboos that are used to make chasen are harvested during winter in the Kansai region. Once the bamboos are harvested, they are boiled and dried in the sun for a month. Then, the bamboos are stored to dry in the room for 2-3 years. Mr. Tanimura can only use bamboo that did not change color or cracks.
Each Chase is made from a single piece of bamboo. All the processes of making chasen are handcrafted, which Mr. Tanimura only uses fingers and knife. A single piece of bamboo is split into 140 pieces to make a whisk with 70 prongs. This particular style is called Shin-Kazuho chasen, which is ideal to make formy usucha. This style is used by the Grand Master of the Urasenke tea school, which is one of the most common styles of chasen. The Shin-Kazuho Style of Chasen are (curved) shaped like an egg, and the inner tines are twisted.
This is not only very beautiful and functional but also it is very easy to make a gorgeous foamy matcha and make it so delicious. It is perfect for both beginners, experienced and grandmasters of tea schools. It is very durable and perfect for everyday use.
Black or White?
Most Chasens are made of white bamboo, which is called Hachiku. Black Bamboo chasen, which is called Shichiku is less common than white bamboo chasen. Black bamboo Chasen has black patchy patterns but it is a natural beauty of the bamboo. Black bamboo chasen are a little bit softer than white bamboo chasen. Therefore, black bamboo chasen are tend to be less breakable than white bamboo. ※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
How to Use:
How to Clean:
After use, rinse the chasen in a bowl of warm water. Just move the chasen several times like you are whisking the water to remove the matcha powder. If matcha powder still sticks, use your fingers to gently remove. Leave the chasen on the chasen stand to dry. This way it will keep its shape as it dries out. Please avoid using soap or sponges.
How to Store:
The best method to store your chasen is to leave it on a chasen stand away from direct sunlight. If you do not have one, make sure to store it where the fine tines won’t be damaged by other utensils.
A handcrafted Chasen for whisking matcha is made by Tango Tanimura who is the 20th generation of the most famous Chasen making family in Nara prefecture, Japan. His family has been carrying on the tradition of making bamboo Japanese tea ceremony utensils for over 500 years. There are nearly 100 different types of chasen. The various tea schools use different forms and bamboo of chasen.
The Making of a Tango Tanimura Matcha Whisk
Tango Tanimura, born in 1964 in Takayama, Ikoma City, Nara Prefecture, belongs to the Tanimura family who have produced tea whisks for almost 500 years in the town.
Takayama has been the center of tea whisk manufacturing in Japan for more than five centuries. The Tanimura’s are one of the only three remaining families today of the 13 tea whisk making families that were granted surnames by the Tokugawa government during the Edo Period (1603-1867).
Tango Tanimura is the head of the 20th generation of the Tanimura family, and he has mastered the secret production techniques passed down from father to son just as his ancestors did.
The bamboos that are used to make chasen are harvested during winter in the Kansai region. Once the bamboos are harvested, they are boiled and dried in the sun for a month. Then, the bamboos are stored to dry in the room for 2-3 years. Mr. Tanimura can only use bamboo that did not change color or cracks.
Each Chase is made from a single piece of bamboo. All the processes of making chasen are handcrafted, which Mr. Tanimura only uses fingers and knife. A single piece of bamboo is split into 140 pieces to make a whisk with 70 prongs. This particular style is called Shin-Kazuho chasen, which is ideal to make formy usucha. This style is used by the Grand Master of the Urasenke tea school, which is one of the most common styles of chasen. The Shin-Kazuho Style of Chasen are (curved) shaped like an egg, and the inner tines are twisted.
This is not only very beautiful and functional but also it is very easy to make a gorgeous foamy matcha and make it so delicious. It is perfect for both beginners, experienced and grandmasters of tea schools. It is very durable and perfect for everyday use.
Black or White?
Most Chasens are made of white bamboo, which is called Hachiku. Black Bamboo chasen, which is called Shichiku is less common than white bamboo chasen. Black bamboo Chasen has black patchy patterns but it is a natural beauty of the bamboo. Black bamboo chasen are a little bit softer than white bamboo chasen. Therefore, black bamboo chasen are tend to be less breakable than white bamboo. ※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
How to Use:
How to Clean:
After use, rinse the chasen in a bowl of warm water. Just move the chasen several times like you are whisking the water to remove the matcha powder. If matcha powder still sticks, use your fingers to gently remove. Leave the chasen on the chasen stand to dry. This way it will keep its shape as it dries out. Please avoid using soap or sponges.
How to Store:
The best method to store your chasen is to leave it on a chasen stand away from direct sunlight. If you do not have one, make sure to store it where the fine tines won’t be damaged by other utensils.
A handcrafted Chasen for whisking matcha is made by Tango Tanimura who is the 20th generation of the most famous Chasen making family in Nara prefecture, Japan. His family has been carrying on the tradition of making bamboo Japanese tea ceremony utensils for over 500 years. There are nearly 100 different types of chasen. The various tea schools use different forms and bamboo of chasen.
The Making of a Tango Tanimura Matcha Whisk
Tango Tanimura, born in 1964 in Takayama, Ikoma City, Nara Prefecture, belongs to the Tanimura family who have produced tea whisks for almost 500 years in the town.
Takayama has been the center of tea whisk manufacturing in Japan for more than five centuries. The Tanimura’s are one of the only three remaining families today of the 13 tea whisk making families that were granted surnames by the Tokugawa government during the Edo Period (1603-1867).
Tango Tanimura is the head of the 20th generation of the Tanimura family, and he has mastered the secret production techniques passed down from father to son just as his ancestors did.
The bamboos that are used to make chasen are harvested during winter in the Kansai region. Once the bamboos are harvested, they are boiled and dried in the sun for a month. Then, the bamboos are stored to dry in the room for 2-3 years. Mr. Tanimura can only use bamboo that did not change color or cracks.
Each Chase is made from a single piece of bamboo. All the processes of making chasen are handcrafted, which Mr. Tanimura only uses fingers and knife. A single piece of bamboo is split into 140 pieces to make a whisk with 70 prongs. This particular style is called Shin-Kazuho chasen, which is ideal to make formy usucha. This style is used by the Grand Master of the Urasenke tea school, which is one of the most common styles of chasen. The Shin-Kazuho Style of Chasen are (curved) shaped like an egg, and the inner tines are twisted.
This is not only very beautiful and functional but also it is very easy to make a gorgeous foamy matcha and make it so delicious. It is perfect for both beginners, experienced and grandmasters of tea schools. It is very durable and perfect for everyday use.
Black or White?
Most Chasens are made of white bamboo, which is called Hachiku. Black Bamboo chasen, which is called Shichiku is less common than white bamboo chasen. Black bamboo Chasen has black patchy patterns but it is a natural beauty of the bamboo. Black bamboo chasen are a little bit softer than white bamboo chasen. Therefore, black bamboo chasen are tend to be less breakable than white bamboo. ※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
How to Use:
How to Clean:
After use, rinse the chasen in a bowl of warm water. Just move the chasen several times like you are whisking the water to remove the matcha powder. If matcha powder still sticks, use your fingers to gently remove. Leave the chasen on the chasen stand to dry. This way it will keep its shape as it dries out. Please avoid using soap or sponges.
How to Store:
The best method to store your chasen is to leave it on a chasen stand away from direct sunlight. If you do not have one, make sure to store it where the fine tines won’t be damaged by other utensils.
A handcrafted Chasen for whisking matcha is made by Tango Tanimura who is the 20th generation of the most famous Chasen making family in Nara prefecture, Japan. His family has been carrying on the tradition of making bamboo Japanese tea ceremony utensils for over 500 years. There are nearly 100 different types of chasen. The various tea schools use different forms and bamboo of chasen.
The Making of a Tango Tanimura Matcha Whisk
Tango Tanimura, born in 1964 in Takayama, Ikoma City, Nara Prefecture, belongs to the Tanimura family who have produced tea whisks for almost 500 years in the town.
Takayama has been the center of tea whisk manufacturing in Japan for more than five centuries. The Tanimura’s are one of the only three remaining families today of the 13 tea whisk making families that were granted surnames by the Tokugawa government during the Edo Period (1603-1867).
Tango Tanimura is the head of the 20th generation of the Tanimura family, and he has mastered the secret production techniques passed down from father to son just as his ancestors did.
The bamboos that are used to make chasen are harvested during winter in the Kansai region. Once the bamboos are harvested, they are boiled and dried in the sun for a month. Then, the bamboos are stored to dry in the room for 2-3 years. Mr. Tanimura can only use bamboo that did not change color or cracks.
Each Chase is made from a single piece of bamboo. All the processes of making chasen are handcrafted, which Mr. Tanimura only uses fingers and knife. A single piece of bamboo is split into 140 pieces to make a whisk with 70 prongs. This particular style is called Shin-Kazuho chasen, which is ideal to make formy usucha. This style is used by the Grand Master of the Urasenke tea school, which is one of the most common styles of chasen. The Shin-Kazuho Style of Chasen are (curved) shaped like an egg, and the inner tines are twisted.
This is not only very beautiful and functional but also it is very easy to make a gorgeous foamy matcha and make it so delicious. It is perfect for both beginners, experienced and grandmasters of tea schools. It is very durable and perfect for everyday use.
Black or White?
Most Chasens are made of white bamboo, which is called Hachiku. Black Bamboo chasen, which is called Shichiku is less common than white bamboo chasen. Black bamboo Chasen has black patchy patterns but it is a natural beauty of the bamboo. Black bamboo chasen are a little bit softer than white bamboo chasen. Therefore, black bamboo chasen are tend to be less breakable than white bamboo. ※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
How to Use:
How to Clean:
After use, rinse the chasen in a bowl of warm water. Just move the chasen several times like you are whisking the water to remove the matcha powder. If matcha powder still sticks, use your fingers to gently remove. Leave the chasen on the chasen stand to dry. This way it will keep its shape as it dries out. Please avoid using soap or sponges.
How to Store:
The best method to store your chasen is to leave it on a chasen stand away from direct sunlight. If you do not have one, make sure to store it where the fine tines won’t be damaged by other utensils.
A handcrafted Chasen for whisking matcha is made by Tango Tanimura who is the 20th generation of the most famous Chasen making family in Nara prefecture, Japan. His family has been carrying on the tradition of making bamboo Japanese tea ceremony utensils for over 500 years. There are nearly 100 different types of chasen. The various tea schools use different forms and bamboo of chasen.
The Making of a Tango Tanimura Matcha Whisk
Tango Tanimura, born in 1964 in Takayama, Ikoma City, Nara Prefecture, belongs to the Tanimura family who have produced tea whisks for almost 500 years in the town.
Takayama has been the center of tea whisk manufacturing in Japan for more than five centuries. The Tanimura’s are one of the only three remaining families today of the 13 tea whisk making families that were granted surnames by the Tokugawa government during the Edo Period (1603-1867).
Tango Tanimura is the head of the 20th generation of the Tanimura family, and he has mastered the secret production techniques passed down from father to son just as his ancestors did.
The bamboos that are used to make chasen are harvested during winter in the Kansai region. Once the bamboos are harvested, they are boiled and dried in the sun for a month. Then, the bamboos are stored to dry in the room for 2-3 years. Mr. Tanimura can only use bamboo that did not change color or cracks.
Each Chase is made from a single piece of bamboo. All the processes of making chasen are handcrafted, which Mr. Tanimura only uses fingers and knife. A single piece of bamboo is split into 140 pieces to make a whisk with 70 prongs. This particular style is called Shin-Kazuho chasen, which is ideal to make formy usucha. This style is used by the Grand Master of the Urasenke tea school, which is one of the most common styles of chasen. The Shin-Kazuho Style of Chasen are (curved) shaped like an egg, and the inner tines are twisted.
This is not only very beautiful and functional but also it is very easy to make a gorgeous foamy matcha and make it so delicious. It is perfect for both beginners, experienced and grandmasters of tea schools. It is very durable and perfect for everyday use.
Black or White?
Most Chasens are made of white bamboo, which is called Hachiku. Black Bamboo chasen, which is called Shichiku is less common than white bamboo chasen. Black bamboo Chasen has black patchy patterns but it is a natural beauty of the bamboo. Black bamboo chasen are a little bit softer than white bamboo chasen. Therefore, black bamboo chasen are tend to be less breakable than white bamboo. ※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
How to Use:
How to Clean:
After use, rinse the chasen in a bowl of warm water. Just move the chasen several times like you are whisking the water to remove the matcha powder. If matcha powder still sticks, use your fingers to gently remove. Leave the chasen on the chasen stand to dry. This way it will keep its shape as it dries out. Please avoid using soap or sponges.
How to Store:
The best method to store your chasen is to leave it on a chasen stand away from direct sunlight. If you do not have one, make sure to store it where the fine tines won’t be damaged by other utensils.
A handcrafted Chasen for whisking matcha is made by Tango Tanimura who is the 20th generation of the most famous Chasen making family in Nara prefecture, Japan. His family has been carrying on the tradition of making bamboo Japanese tea ceremony utensils for over 500 years. There are nearly 100 different types of chasen. The various tea schools use different forms and bamboo of chasen.
The Making of a Tango Tanimura Matcha Whisk
Tango Tanimura, born in 1964 in Takayama, Ikoma City, Nara Prefecture, belongs to the Tanimura family who have produced tea whisks for almost 500 years in the town.
Takayama has been the center of tea whisk manufacturing in Japan for more than five centuries. The Tanimura’s are one of the only three remaining families today of the 13 tea whisk making families that were granted surnames by the Tokugawa government during the Edo Period (1603-1867).
Tango Tanimura is the head of the 20th generation of the Tanimura family, and he has mastered the secret production techniques passed down from father to son just as his ancestors did.
The bamboos that are used to make chasen are harvested during winter in the Kansai region. Once the bamboos are harvested, they are boiled and dried in the sun for a month. Then, the bamboos are stored to dry in the room for 2-3 years. Mr. Tanimura can only use bamboo that did not change color or cracks.
Each Chase is made from a single piece of bamboo. All the processes of making chasen are handcrafted, which Mr. Tanimura only uses fingers and knife. A single piece of bamboo is split into 140 pieces to make a whisk with 70 prongs. This particular style is called Shin-Kazuho chasen, which is ideal to make formy usucha. This style is used by the Grand Master of the Urasenke tea school, which is one of the most common styles of chasen. The Shin-Kazuho Style of Chasen are (curved) shaped like an egg, and the inner tines are twisted.
This is not only very beautiful and functional but also it is very easy to make a gorgeous foamy matcha and make it so delicious. It is perfect for both beginners, experienced and grandmasters of tea schools. It is very durable and perfect for everyday use.
Black or White?
Most Chasens are made of white bamboo, which is called Hachiku. Black Bamboo chasen, which is called Shichiku is less common than white bamboo chasen. Black bamboo Chasen has black patchy patterns but it is a natural beauty of the bamboo. Black bamboo chasen are a little bit softer than white bamboo chasen. Therefore, black bamboo chasen are tend to be less breakable than white bamboo. ※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
How to Use:
How to Clean:
After use, rinse the chasen in a bowl of warm water. Just move the chasen several times like you are whisking the water to remove the matcha powder. If matcha powder still sticks, use your fingers to gently remove. Leave the chasen on the chasen stand to dry. This way it will keep its shape as it dries out. Please avoid using soap or sponges.
How to Store:
The best method to store your chasen is to leave it on a chasen stand away from direct sunlight. If you do not have one, make sure to store it where the fine tines won’t be damaged by other utensils.
A handcrafted Chasen for whisking matcha is made by Tango Tanimura who is the 20th generation of the most famous Chasen making family in Nara prefecture, Japan. His family has been carrying on the tradition of making bamboo Japanese tea ceremony utensils for over 500 years. There are nearly 100 different types of chasen. The various tea schools use different forms and bamboo of chasen.
The Making of a Tango Tanimura Matcha Whisk
Tango Tanimura, born in 1964 in Takayama, Ikoma City, Nara Prefecture, belongs to the Tanimura family who have produced tea whisks for almost 500 years in the town.
Takayama has been the center of tea whisk manufacturing in Japan for more than five centuries. The Tanimura’s are one of the only three remaining families today of the 13 tea whisk making families that were granted surnames by the Tokugawa government during the Edo Period (1603-1867).
Tango Tanimura is the head of the 20th generation of the Tanimura family, and he has mastered the secret production techniques passed down from father to son just as his ancestors did.
The bamboos that are used to make chasen are harvested during winter in the Kansai region. Once the bamboos are harvested, they are boiled and dried in the sun for a month. Then, the bamboos are stored to dry in the room for 2-3 years. Mr. Tanimura can only use bamboo that did not change color or cracks.
Each Chase is made from a single piece of bamboo. All the processes of making chasen are handcrafted, which Mr. Tanimura only uses fingers and knife. A single piece of bamboo is split into 140 pieces to make a whisk with 70 prongs. This particular style is called Shin-Kazuho chasen, which is ideal to make formy usucha. This style is used by the Grand Master of the Urasenke tea school, which is one of the most common styles of chasen. The Shin-Kazuho Style of Chasen are (curved) shaped like an egg, and the inner tines are twisted.
This is not only very beautiful and functional but also it is very easy to make a gorgeous foamy matcha and make it so delicious. It is perfect for both beginners, experienced and grandmasters of tea schools. It is very durable and perfect for everyday use.
Black or White?
Most Chasens are made of white bamboo, which is called Hachiku. Black Bamboo chasen, which is called Shichiku is less common than white bamboo chasen. Black bamboo Chasen has black patchy patterns but it is a natural beauty of the bamboo. Black bamboo chasen are a little bit softer than white bamboo chasen. Therefore, black bamboo chasen are tend to be less breakable than white bamboo. ※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
How to Use:
How to Clean:
After use, rinse the chasen in a bowl of warm water. Just move the chasen several times like you are whisking the water to remove the matcha powder. If matcha powder still sticks, use your fingers to gently remove. Leave the chasen on the chasen stand to dry. This way it will keep its shape as it dries out. Please avoid using soap or sponges.
How to Store:
The best method to store your chasen is to leave it on a chasen stand away from direct sunlight. If you do not have one, make sure to store it where the fine tines won’t be damaged by other utensils.
A handcrafted Chasen for whisking matcha is made by Tango Tanimura who is the 20th generation of the most famous Chasen making family in Nara prefecture, Japan. His family has been carrying on the tradition of making bamboo Japanese tea ceremony utensils for over 500 years. There are nearly 100 different types of chasen. The various tea schools use different forms and bamboo of chasen.
The Making of a Tango Tanimura Matcha Whisk
Tango Tanimura, born in 1964 in Takayama, Ikoma City, Nara Prefecture, belongs to the Tanimura family who have produced tea whisks for almost 500 years in the town.
Takayama has been the center of tea whisk manufacturing in Japan for more than five centuries. The Tanimura’s are one of the only three remaining families today of the 13 tea whisk making families that were granted surnames by the Tokugawa government during the Edo Period (1603-1867).
Tango Tanimura is the head of the 20th generation of the Tanimura family, and he has mastered the secret production techniques passed down from father to son just as his ancestors did.
The bamboos that are used to make chasen are harvested during winter in the Kansai region. Once the bamboos are harvested, they are boiled and dried in the sun for a month. Then, the bamboos are stored to dry in the room for 2-3 years. Mr. Tanimura can only use bamboo that did not change color or cracks.
Each Chase is made from a single piece of bamboo. All the processes of making chasen are handcrafted, which Mr. Tanimura only uses fingers and knife. A single piece of bamboo is split into 140 pieces to make a whisk with 70 prongs. This particular style is called Shin-Kazuho chasen, which is ideal to make formy usucha. This style is used by the Grand Master of the Urasenke tea school, which is one of the most common styles of chasen. The Shin-Kazuho Style of Chasen are (curved) shaped like an egg, and the inner tines are twisted.
This is not only very beautiful and functional but also it is very easy to make a gorgeous foamy matcha and make it so delicious. It is perfect for both beginners, experienced and grandmasters of tea schools. It is very durable and perfect for everyday use.
Black or White?
Most Chasens are made of white bamboo, which is called Hachiku. Black Bamboo chasen, which is called Shichiku is less common than white bamboo chasen. Black bamboo Chasen has black patchy patterns but it is a natural beauty of the bamboo. Black bamboo chasen are a little bit softer than white bamboo chasen. Therefore, black bamboo chasen are tend to be less breakable than white bamboo. ※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
How to Use:
How to Clean:
After use, rinse the chasen in a bowl of warm water. Just move the chasen several times like you are whisking the water to remove the matcha powder. If matcha powder still sticks, use your fingers to gently remove. Leave the chasen on the chasen stand to dry. This way it will keep its shape as it dries out. Please avoid using soap or sponges.
How to Store:
The best method to store your chasen is to leave it on a chasen stand away from direct sunlight. If you do not have one, make sure to store it where the fine tines won’t be damaged by other utensils.
A handcrafted Chasen for whisking matcha is made by Tango Tanimura who is the 20th generation of the most famous Chasen making family in Nara prefecture, Japan. His family has been carrying on the tradition of making bamboo Japanese tea ceremony utensils for over 500 years. There are nearly 100 different types of chasen. The various tea schools use different forms and bamboo of chasen.
The Making of a Tango Tanimura Matcha Whisk
Tango Tanimura, born in 1964 in Takayama, Ikoma City, Nara Prefecture, belongs to the Tanimura family who have produced tea whisks for almost 500 years in the town.
Takayama has been the center of tea whisk manufacturing in Japan for more than five centuries. The Tanimura’s are one of the only three remaining families today of the 13 tea whisk making families that were granted surnames by the Tokugawa government during the Edo Period (1603-1867).
Tango Tanimura is the head of the 20th generation of the Tanimura family, and he has mastered the secret production techniques passed down from father to son just as his ancestors did.
The bamboos that are used to make chasen are harvested during winter in the Kansai region. Once the bamboos are harvested, they are boiled and dried in the sun for a month. Then, the bamboos are stored to dry in the room for 2-3 years. Mr. Tanimura can only use bamboo that did not change color or cracks.
Each Chase is made from a single piece of bamboo. All the processes of making chasen are handcrafted, which Mr. Tanimura only uses fingers and knife. A single piece of bamboo is split into 140 pieces to make a whisk with 70 prongs. This particular style is called Shin-Kazuho chasen, which is ideal to make formy usucha. This style is used by the Grand Master of the Urasenke tea school, which is one of the most common styles of chasen. The Shin-Kazuho Style of Chasen are (curved) shaped like an egg, and the inner tines are twisted.
This is not only very beautiful and functional but also it is very easy to make a gorgeous foamy matcha and make it so delicious. It is perfect for both beginners, experienced and grandmasters of tea schools. It is very durable and perfect for everyday use.
Black or White?
Most Chasens are made of white bamboo, which is called Hachiku. Black Bamboo chasen, which is called Shichiku is less common than white bamboo chasen. Black bamboo Chasen has black patchy patterns but it is a natural beauty of the bamboo. Black bamboo chasen are a little bit softer than white bamboo chasen. Therefore, black bamboo chasen are tend to be less breakable than white bamboo. ※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
How to Use:
How to Clean:
After use, rinse the chasen in a bowl of warm water. Just move the chasen several times like you are whisking the water to remove the matcha powder. If matcha powder still sticks, use your fingers to gently remove. Leave the chasen on the chasen stand to dry. This way it will keep its shape as it dries out. Please avoid using soap or sponges.
How to Store:
The best method to store your chasen is to leave it on a chasen stand away from direct sunlight. If you do not have one, make sure to store it where the fine tines won’t be damaged by other utensils.
A handcrafted Chasen for whisking matcha is made by Tango Tanimura who is the 20th generation of the most famous Chasen making family in Nara prefecture, Japan. His family has been carrying on the tradition of making bamboo Japanese tea ceremony utensils for over 500 years. There are nearly 100 different types of chasen. The various tea schools use different forms and bamboo of chasen.
The Making of a Tango Tanimura Matcha Whisk
Tango Tanimura, born in 1964 in Takayama, Ikoma City, Nara Prefecture, belongs to the Tanimura family who have produced tea whisks for almost 500 years in the town.
Takayama has been the center of tea whisk manufacturing in Japan for more than five centuries. The Tanimura’s are one of the only three remaining families today of the 13 tea whisk making families that were granted surnames by the Tokugawa government during the Edo Period (1603-1867).
Tango Tanimura is the head of the 20th generation of the Tanimura family, and he has mastered the secret production techniques passed down from father to son just as his ancestors did.
The bamboos that are used to make chasen are harvested during winter in the Kansai region. Once the bamboos are harvested, they are boiled and dried in the sun for a month. Then, the bamboos are stored to dry in the room for 2-3 years. Mr. Tanimura can only use bamboo that did not change color or cracks.
Each Chase is made from a single piece of bamboo. All the processes of making chasen are handcrafted, which Mr. Tanimura only uses fingers and knife. A single piece of bamboo is split into 140 pieces to make a whisk with 70 prongs. This particular style is called Shin-Kazuho chasen, which is ideal to make formy usucha. This style is used by the Grand Master of the Urasenke tea school, which is one of the most common styles of chasen. The Shin-Kazuho Style of Chasen are (curved) shaped like an egg, and the inner tines are twisted.
This is not only very beautiful and functional but also it is very easy to make a gorgeous foamy matcha and make it so delicious. It is perfect for both beginners, experienced and grandmasters of tea schools. It is very durable and perfect for everyday use.
Black or White?
Most Chasens are made of white bamboo, which is called Hachiku. Black Bamboo chasen, which is called Shichiku is less common than white bamboo chasen. Black bamboo Chasen has black patchy patterns but it is a natural beauty of the bamboo. Black bamboo chasen are a little bit softer than white bamboo chasen. Therefore, black bamboo chasen are tend to be less breakable than white bamboo. ※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
How to Use:
How to Clean:
After use, rinse the chasen in a bowl of warm water. Just move the chasen several times like you are whisking the water to remove the matcha powder. If matcha powder still sticks, use your fingers to gently remove. Leave the chasen on the chasen stand to dry. This way it will keep its shape as it dries out. Please avoid using soap or sponges.
How to Store:
The best method to store your chasen is to leave it on a chasen stand away from direct sunlight. If you do not have one, make sure to store it where the fine tines won’t be damaged by other utensils.
A handcrafted Chasen for whisking matcha is made by Tango Tanimura who is the 20th generation of the most famous Chasen making family in Nara prefecture, Japan. His family has been carrying on the tradition of making bamboo Japanese tea ceremony utensils for over 500 years. There are nearly 100 different types of chasen. The various tea schools use different forms and bamboo of chasen.
The Making of a Tango Tanimura Matcha Whisk
Tango Tanimura, born in 1964 in Takayama, Ikoma City, Nara Prefecture, belongs to the Tanimura family who have produced tea whisks for almost 500 years in the town.
Takayama has been the center of tea whisk manufacturing in Japan for more than five centuries. The Tanimura’s are one of the only three remaining families today of the 13 tea whisk making families that were granted surnames by the Tokugawa government during the Edo Period (1603-1867).
Tango Tanimura is the head of the 20th generation of the Tanimura family, and he has mastered the secret production techniques passed down from father to son just as his ancestors did.
The bamboos that are used to make chasen are harvested during winter in the Kansai region. Once the bamboos are harvested, they are boiled and dried in the sun for a month. Then, the bamboos are stored to dry in the room for 2-3 years. Mr. Tanimura can only use bamboo that did not change color or cracks.
Each Chase is made from a single piece of bamboo. All the processes of making chasen are handcrafted, which Mr. Tanimura only uses fingers and knife. A single piece of bamboo is split into 140 pieces to make a whisk with 70 prongs. This particular style is called Shin-Kazuho chasen, which is ideal to make formy usucha. This style is used by the Grand Master of the Urasenke tea school, which is one of the most common styles of chasen. The Shin-Kazuho Style of Chasen are (curved) shaped like an egg, and the inner tines are twisted.
This is not only very beautiful and functional but also it is very easy to make a gorgeous foamy matcha and make it so delicious. It is perfect for both beginners, experienced and grandmasters of tea schools. It is very durable and perfect for everyday use.
Black or White?
Most Chasens are made of white bamboo, which is called Hachiku. Black Bamboo chasen, which is called Shichiku is less common than white bamboo chasen. Black bamboo Chasen has black patchy patterns but it is a natural beauty of the bamboo. Black bamboo chasen are a little bit softer than white bamboo chasen. Therefore, black bamboo chasen are tend to be less breakable than white bamboo. ※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
※chasens are consumable items. They are natural, handcrafted and delicate items so you will need to replace when the shape breaks down.
How to Use:
How to Clean:
After use, rinse the chasen in a bowl of warm water. Just move the chasen several times like you are whisking the water to remove the matcha powder. If matcha powder still sticks, use your fingers to gently remove. Leave the chasen on the chasen stand to dry. This way it will keep its shape as it dries out. Please avoid using soap or sponges.
How to Store:
The best method to store your chasen is to leave it on a chasen stand away from direct sunlight. If you do not have one, make sure to store it where the fine tines won’t be damaged by other utensils.
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