- The bamboo whisk (chasen) is essential for preparing matcha: it creates all the foam.
- Hirata-san's artisan whisks are handcrafted in Japan, a guarantee of quality and finesse.
- Conventional whisks, produced in China using Japanese methods, are affordable and perfect for beginners.
- Care: soak the tines in warm water before use, rinse afterwards, dry and store on a whisk keeper (naoshi).
In addition to a beautiful bowl, using a bamboo matcha whisk is essential to prepare matcha successfully and enjoy the best possible tasting experience.
That's why today I'm introducing you to the difference between a "conventional" bamboo whisk made in China and an artisanal piece from Hirata-san, our partner craftsman in Japan.
I invite you to watch my comparison video of these two matcha whisks:
Bamboo matcha whisks in Japan
During my first trips to Japan, I was looking to get my hands on artisanal, locally made bamboo whisks, or bamboo matcha whisks.
That's when I noticed that many tea shops in Japan didn't offer artisanal whisks and preferred selling accessories made in China, which are more economical. These Chinese products can sometimes be found in the West, in mass retail chains like Carrefour or Leclerc. They are whisks sold with a tin of matcha tea, far from the quality of artisanal whisks.
After a long search, I finally found a Japanese craftsman who made bamboo whisks by hand: Hirata-san. He invited me to his home, to his family workshop which is also the living room of the house he shares with his parents.
Hirata-san's warm personality and dedication to his work touched me deeply, so I decided to offer his creations to the Kumiko Matcha community.
What makes an artisan bamboo matcha whisk special
Hirata-san is a young craftsman who makes all of his bamboo whisks, also known as chasen, with his father, following methods passed down from generation to generation.
According to him, the taste and creaminess of matcha depend directly on the quality of the whisk you use.
What makes a good bamboo matcha whisk is its shinari. This is its flexibility, the elasticity of each of its tines. It's thanks to the shinari that you can create foam when whisking the tea with a chasen.
Each piece of bamboo reacts differently: some are softer, others more rigid. A machine is incapable of adapting to these differences that are almost imperceptible, unlike the experienced craftsman.
It's by finding the perfect balance for each tine - neither too rigid, nor too soft - that the bamboo matcha whisk will produce a frothy, light and creamy tea.
The technique and know-how of craftsmen like Hirata-san are priceless! And I'm so happy to help spread his art to the Kumiko Matcha community.
If you'd like to order Hirata-san's handcrafted pieces, such as the bamboo matcha whisk, here are the ones you can find in the shop today:
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Conventional matcha whisk
"Conventional" bamboo chasen are produced in China using traditional Japanese methods. I decided to offer them to the Kumiko Matcha community to make preparing matcha tea as accessible and affordable as possible.
You can find more details about the conventional whisks I offer in the matcha whisk collection.
To sum up, here are the pros and cons of each type of matcha whisk
Conventional whisks
✅Pros
- made in China, following traditional Japanese methods
- affordable and enough to get started
❌ Cons
- they produce lower-quality foam
- their appearance is less refined and artisanal
Hirata-san's artisan whisks
✅ Pros
- a fine and delicate object, created by an experienced craftsman
- creates a light, creamy foam
- a true cultural object, essential for practicing the matcha ritual
- a great investment that can be used for years when properly cared for
❌ Cons
- the price is higher than a whisk made in China
In conclusion, here are a few tips to take care of your bamboo matcha whisk and keep it in good condition for a long time.
The essential accessories
Browse our selection and find exactly what you need.
Using and caring for bamboo whisks
- before use, put some warm water in a glass and dip the whisk into it to soften the bamboo tines.
- after each use, rinse the bamboo matcha whisk with water, making sure to clean off any tea residue, and wipe it with a dry cloth.
- use a whisk keeper (naoshi), which will preserve the whisk's rounded shape.
- do not expose it to a place that is too airy (wind, air conditioning) or to temperature changes
Thank you for reading this article! Feel free to leave a comment on this page if you have any questions or remarks!
Val from Kumiko Matcha
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