If you've started making matcha at home, the bamboo whisk is probably the piece of kit you're least sure about. This guide covers how to use a matcha whisk (chasen) properly, how to clean and dry it, and how to tell when it's time for a new one.
For the full method, including how much powder to use and the right water temperature, see our guide on how to make matcha at home. We won't repeat it here.
What is a chasen?
A chasen is the traditional Japanese whisk used to make matcha. It's carved from a single piece of bamboo, which is split into dozens of fine prongs (also called tines) and shaped by hand. Most chasen made in Japan come from Takayama, in Ikoma City, Nara Prefecture, where whisk-making is recognised as a traditional craft.
What do 80, 100 and 120 prongs mean?
Whisks are often labelled by prong count, and 80, 100 and 120 are the numbers you'll see most in shops. The count is a rough guide rather than an exact number, and makers count in different ways.
- More prongs means each prong is cut thinner. These whisks are usually sold for thin, frothy matcha (usucha), and the finer prongs need gentler handling.
- Fewer prongs means thicker, sturdier prongs. Whisks with a low count are traditionally used for thick matcha (koicha), which is kneaded slowly rather than whisked fast.
A higher number doesn't mean a better whisk. It's a description of the shape, so pick one that suits the way you make your matcha.
Before you use it: soak the prongs
Dry bamboo is brittle, and dry prongs snap easily. Before every use, stand the whisk prongs-down in a cup or bowl of warm (not boiling) water for a minute or two. The prongs soften and open out slightly.
A handy habit is to do this while you warm your bowl. Pour some hot (not boiling) water into the bowl, stand the whisk in it, then tip the water out and dry the bowl before you add the matcha.
A new whisk's prongs are often tightly curled, and the first soak helps them loosen. Don't force them open with your fingers.
How to whisk matcha with a chasen
Technique matters more than strength:
- Hold it loosely. Grip the handle like a pen, near the top, without squeezing.
- Use your wrist, not your arm. Move the whisk quickly back and forth in an "M" or "W" shape. Don't stir in circles, because that just swirls the tea round without adding air.
- Keep a light touch. The prongs should brush close to the bottom of the bowl without pressing into it. Pushing down hard bends the prongs and makes them snap sooner.
- Work towards the surface. As foam builds, bring the whisk a little higher so the prongs are working near the top of the tea. This breaks up the larger bubbles.
- Lift out from the centre. When the surface is covered in fine foam, slow down, draw the whisk to the middle of the bowl and lift it straight out.
Fifteen to thirty seconds of brisk whisking is usually enough for thin matcha. If you're making a latte, whisk the matcha with a small amount of water first, then add the milk. Keep the chasen for matcha and water only.
Whisking thick matcha (koicha)
Koicha uses more powder and much less water, so it's more like a paste. Instead of whisking fast, move the whisk slowly and steadily to knead the tea until it's smooth and glossy. Fine, high-count prongs can bend in koicha, so go gently.
How to clean a matcha whisk
- Rinse it straight after use. Matcha dries onto bamboo quickly and is much harder to shift once it has.
- Warm water only. Swish the whisk in a bowl of warm water, or rinse it prongs-down under the tap. Gently work out any stuck powder with your fingertips.
- No soap. Bamboo can soak up the smell and taste of washing-up liquid.
- No dishwasher. The heat and detergent can damage the prongs and split the bamboo.
How to dry and store a chasen
Shake off the excess water, then stand the whisk on a whisk holder (kusenaoshi). It's a small dome or stand, often ceramic, that the whisk sits on prongs-down. It lets air reach the inside of the prong head and helps the prongs keep their curved shape as they dry.
If you don't have a holder, rest the whisk prongs-down over the rim of a small cup so air can still get round it. Try not to lay it on its side while it's wet, because the prongs can lose their shape and trap moisture.
When it's fully dry, keep it somewhere airy, out of direct sunlight and away from steam. Don't put it back in its plastic case or a closed box while it's still damp. Putting it away damp can lead to mould.
When to replace your matcha whisk
It's time for a new one when:
- several prongs have snapped, or keep breaking
- the prongs have lost their curl and fold inwards
- it no longer makes a decent foam, even with good technique
- there's mould inside the prong head
If you spot mould in the prongs, replace the whisk rather than trying to clean it. If in doubt, replace it.
A note on caffeine
Matcha is made from tea leaves, so it contains caffeine. The NHS advises that if you're pregnant, you should have no more than 200mg of caffeine a day.
Matcha at Legally Green
We don't sell matcha at the moment. This guide is just for making it at home. You'll find more guides, including how to make yerba mate, on our Journal. If you've got a question, get in touch or email legallygreenuk@gmail.com.
Matcha whisk FAQs
Can I use a milk frother instead of a bamboo whisk?
Yes. A small electric milk frother will mix matcha, and it's easier to clean. The foam won't be quite the same as the fine foam you get from a chasen.
Why is my matcha whisk going mouldy?
Usually because it was put away before it was fully dry, or stored in a closed case. Rinse it after every use, dry it prongs-down on a holder and store it somewhere airy. If there's mould in the prongs, replace the whisk.
Why are the prongs on my new whisk breaking?
New prongs are dry and stiff. Soak them in warm water for a minute or two before every use, whisk with a light touch and avoid pressing the prongs into the bottom of the bowl.