Takayama Chasen Matcha Whisks—by Sachi Uchimaru

Masanori Okuda-sama– maker of our Takayama Chasen Matcha Whisks of over 60 years.

Matcha has been everywhere the last few years, leading to the widely documented matcha shortage. With its pervasiveness also comes the difficult task of discerning what is of quality and what is not.

A tin of matcha that has the word “ceremonial” slapped onto it can seem like the real deal, but that is a term not used in Japan and simply signifies someone deemed it is palatable without sugar or milk. Our matcha sourced from Uji goes far beyond that standard, is stone-milled and has the perfect balance of umami, sweetness and nigami (bitterness). It is of such high standard that it probably will be the last shipment we ever may get of it, so get your hands on it while you can.

The same dilemma can be said for a matcha whisk, or chasen. At first glance, all whisks may appear similar, but in reality most whisks available in the U.S. are mass-produced and made outside of Japan.

This is why we are so proud to introduce Takayama Chasen, our exclusive handcrafted matcha whisks that carry a 500 year history. Takayama Chasen has been deemed a dento kogei (traditional craft) by the Japanese government, made from the region of Takayama in Nara Prefecture. Our whisks are made by Masanori Okuda-sama, a Takayama Chasen craftsperson that has been making chasen for over 60 years. While there are approximately 20 other chasen makers in Takayama, Okuda-sama is one of only a handful that can make them from start to finish himself.

The process begins with the bamboo harvest which occurs in the winter months, and from areas with less fertile soil as the bamboo then develops finer fibers and more flexibility. Bamboo grown in snowy regions are avoided, as the weight of accumulated snow can cause them to warp. The harvested bamboo is then boiled to remove excess oils, and dried outdoors in the cold air for a month.

Each whisk starts as a piece of bamboo approximately 12 cm in length. Okuda-sama shares that when he holds each piece of bamboo and inserts his knife into it, in that precise moment he can tell its personality. As even one broken tine will mean the whole piece will have to be discarded, the task involves incredible focus and knowledge of bamboo.

The peeling of the portion that will become the tines.

Each of these sections is further divided into 10 tines, alternating between thicker and finer tines. The thicker tines are shaped into the outer ring, while the finer tines are brought together to form the inner bundle. This variation in thickness is a hallmark of hand-crafted chasen and contributes significantly to their durability, and a detail that the machine-made whisks typically lack.

A whisk made into the initial 16 tines, with some being split into finer ones.

The slicing into finer tines.

At the next stage, the whisk is soaked in warm water to soften the bamboo. Okuda-sama then begins the delicate process of carving each tine so that it gradually thins toward the tip. This step, known as aji kezuri (“taste carving”), is said to ultimately be the crucial factor in determining how the matcha will taste.

The carving process that determines the taste of the matcha.

Next, the sharp edges of each tine are carefully removed. This allows the tea to flow more smoothly, preventing it from clinging to the whisk and improving how the foam forms.

Finally, the tines are gathered and secured with thread, and precise adjustments are made to ensure uniform spacing and shape. Each whisk is then affixed within its box to prevent movement during transport. Each chasen takes approximately 1 hour to make even with Okuda-sama’s trained hand, with no machinery being used throughout the entire process.

We hope that our high-quality matcha and handcrafted whisk allows you to enjoy truly exceptional matcha at home.

From right to left, how a single piece of bamboo is transformed into a chasen whisk.

If we have these handcrafted chasen in stock, you will find them here.