Many people may wonder why a spoon can’t be used to stir matcha like when making coffee or cocoa. The answer lies in the unique nature of matcha. Unlike powders such as Ovaltine or granulated sugar that dissolve easily in water, matcha is a finely ground tea powder made from tea leaves. This means it doesn’t dissolve in water on its own. To achieve the authentic Japanese-style aroma and taste, a chasen, a traditional bamboo whisk, is used to properly dissolve the matcha, ensuring a smooth, rich consistency.
While some might use a dessert whisk to stir the matcha, it’s important to note that such tools are not designed to create the fine, delicate foam that is characteristic of matcha. Using a whisk intended for desserts will often result in large, unattractive bubbles that detract from the matcha’s presentation.
A traditional chasen is made from bamboo and typically has about 80 tines, though variations with 100 or 120 tines are also available. The higher the number of tines, the easier it is to create a fine foam, making them ideal for preparing usucha, or thin matcha. Historically, these whisks were reserved for high-ranking individuals, such as shoguns and nobles, due to their precision and craftsmanship.
When using a chasen for the first time, it’s important to soak it in warm water for 15-30 minutes to soften the bamboo. To extend the lifespan of the chasen, soak it in warm water for about 5-10 minutes before each use. This ensures the bamboo remains flexible, allowing it to withstand the force of whisking without breaking.
For best results, use a chasen with a wide, flat-bottomed, low cup. Avoid using tall, narrow, or angled teacups, as the whisk may hit the sides and cause damage. When using the chasen, avoid pressing it against the bottom of the cup; instead, focus on gently shaking the whisk with your wrist. Be careful not to shake it too hard, as this can cause the tines to hit the sides of the cup.
After each use, rinse the chasen in warm water, focusing on the part that touches the matcha. There is no need to wash the entire whisk. Once rinsed, set it aside to air dry. If you have a ceramic stand for your chasen, you can rest it there to ensure it dries properly.
For long-term care, store your chasen in a dry, well-ventilated area. Avoid keeping it in humid environments, such as a closed container, box, or air-conditioned room, as this can promote the growth of bacteria. By following these simple care guidelines, your chasen will remain in good condition and continue to enhance your matcha experience for years to come.