The matcha whisk is the most important part of preparing matcha besides the matcha itself. If you’re interested in matcha but don’t know where to start, here’s the perfect place to start! Here’s everything you need to know about the matcha whisk, including what a bamboo whisk is, how it’s made, how to use and care for it, the best matcha whisk to get, and more.

What is a Matcha Whisk (茶筅)?

You’ve probably seen this broom-shaped wood tool at cafes next to a matcha bowl or used by a barista to whisk matcha. (Espcially now that everyone loves matcha, which has led to a sort of matcha shortage.) This traditional Japanese bamboo whisk, or chasen, is one of the most important parts of matcha preparation.

You use a chasen to whisk matcha powder and water back and forth until it’s frothy and well-combined. Each bamboo whisk is made from a single piece of bamboo with dozens of thin prongs or tines, designed to break up matcha clumps and froth matcha.

Where Did It Come From? The chasen originated in the small village of Takayama (高山), which is famous for its bamboo, 500 years ago. The bamboo from Takayama is known for its strength since it grows in the extreme cold where it dries out.

While handcrafted, locally made chasens are superior; for a cheaper cost, companies make chasens for mass manufacturing (more on this later). But at its core, every chasen shares the same design features.

Parts of a Matcha Whisk

Most people know the main parts of the matcha whisk, like the handle, outer tines, and inner tines. But did you know that each part of the whisk has its own special name?

Here are all the parts of a matcha whisk:

• Jiku: Handle
• Fushi: Bamboo ridge
• Musubime: String knot (the front of the chasen)
• Kagari Ito: String holding the tines together
• Hosaki: Outer tines
• Chajimi: Inner tines

Psst. Don’t know what a tine is? I didn’t know until this blog! Here’s the definition: tine /tīn/ is “a prong or sharp point, such as that on a fork or antler.” You’re welcome!

Chasen Styles

Chasens come in all sorts of shapes and have a differing number of tines, which all have different names as well. A chasen can have anywhere from 16 to 120 tines total, which, depending on the number, has different uses for matcha.

For example, the most common chasens will have 72 tines, the standard chasens you see mass produced. This is called Kazuho. Chasens with 32-48 tines are specifically for koicha, a thick matcha paste, and named Araho.

In terms of shape, there are 2 main chasen shapes: standard, shin, and straight.

• Standard: The most common chasen shape with a medium thick handle and mostly straight tines with a curved end.
• Shin: Thinner handle with elegantly curved tines and no curved ends.

However, there are dozens, if not hundreds, of chasen shapes and styles depending on preference, but these are the 2 main shapes you’ll see as a general matcha consumer.

Why Do You Need a Matcha Whisk?

There are 2 reasons why you should whisk matcha:

1. Get rid of clumps
2. Create a matcha water suspension

Matcha green tea is not like other teas that you brew for drinking, you have to whisk it in water for consumption. Since it’s a powder, it’s virtually impossible to extract into water and is made to consume the whole leaf.

Many powders (like flour, cocoa, cinnamon, etc.) are hydrophobic, meaning that they do not like water. If you’ve ever tried to mix flour with water, you’ll notice that it will start to form clumps (the bane of every baker’s existence). Similarly, matcha will act the same way.

The solution? Whisks. For baking, you’ll use a proper whisk, for matcha, you’ll use a bamboo whisk, specifically designed for whisking matcha. The thin tines of the whisk help break up clumps of matcha powder so that you get a smooth tea. Without it, you’ll end up with grainy tea and small bits you don’t want.

Does Matcha Dissolve? Keep in mind that matcha is a suspension, not a solution (when a solute dissolves in water), so the tea will never actually dissolve. If you let perfectly made matcha sit, the tea particles will gradually settle on the bottom of the cup or bowl. Bamboo whisks definitely make a difference in making sure the tea is well dispersed with good foam.

How a Matcha Whisk is Made

Chasen masters go through a multi-step process of making the whisk.

Dry Bamboo. Before this process even begins, the young bamboo is dried for a year.

Cut Bamboo. When it’s ready for production, it gets cut into 4.5 inch segments with a long side and short side, split by the natural bamboo ridge.

Skin and Split Bamboo. The craftsperson peels the longer side’s skin off (about halfway to the bottom), then splits that section into 16 splines or sections. The splines are then pulled outwards with the knife.

Remove Bamboo Flesh. The pulled out bamboo splines are then split into its skin and flesh, and the flesh is removed.

Make Tines. The remaining spline skin is further separated into smaller tines, first by making small cuts in the skin and then separating them by hand. This can give anywhere from 72 to 120 tines.

Soak and Shave Tines. The tines are then soaked in warm water to soften, and then the craftsperson thins and curves the tines. To prevent tea sticking to the sides of the tine, the craftsperson also shaves the edges.

Thread Tines. Once shaped, the tines are separated into outer and inner tines by thread, usually in two rounds of threading.

Inspect Chasen. Finally, the finished chasen is inspected and shaped by hand, making sure the tines form an even circle.

My question is, how do the chasen masters not get splinters?

You can watch the whole process here:

Why Bamboo?

You might wonder, why bamboo is the material for matcha whisks and not metal or plastic? Besides being a natural material, bamboo is notoriously flexible and durable, which makes for a long-lasting whisk.

Metal whisks would absolutely shred any ceramic bowl you use, and resin whisks aren’t bad, but many people are wary of microplastics that could possibly result from using one. Plus, both materials are not as flexible as bamboo, which helps create a much nicer foam.

Additionally, bamboo’s signature quality is that it can be split into thin bristles or tines, which effectively break up any small clumps of matcha. It’s also extremely light and makes it easier to whisk faster, which is important for developing a creamy texture.

Bamboo is also naturally antibacterial, which is a nice plus.

Is a Resin Whisk Good?

Resin whisks have been gaining popularity recently because of their durability and ease of cleanliness. Cleaning bamboo whisks take an extra step or two, while resin (or even metal) whisks require a simple rinse or wipe.

While resin whisks can handle being thrown around and are easy to clean, they won’t produce the same foam as bamboo does. Resin whisk tines are thicker and wider, so they produce bigger foam bubbles and are unable to get a creamy microfoam. I’ve also seen that over time, matcha residue can cling to the sides of the resin tines, which are more annoying to clean.

However, a resin whisk is great for travel as it won’t break as easily as bamboo.

Whisk Material Pros and Cons

Here is a table comparing the pros and cons of different types of whisk materials!

Material	Durability	Flexibility	Tine Thickness	Microfoam?	Cleaning	Price
Metal	Extremely durable	Not flexible	Medium width	No	Easy	~$15
Resin	Very durable	Medium flexibility	Thin	Yes	Easy	~$8
Bamboo	Mid-durability (Durable if kept well)	Extreme flexibility	Very thin	Yes	Easy-ish	Cheap: $15 Expensive: $60+

Do you Really Need a Bamboo Whisk for Matcha?

If you’re new to matcha and don’t have a bamboo whisk, or you’ve tried it and don’t see the point of it, you’re probably wondering if you really a bamboo whisk for matcha. Is it necessary? Can you just use a normal whisk?

Well, I’m here to tell you that you don’t really need a whisk to enjoy matcha. There are plenty of ways you can prepare matcha without a bamboo whisk. However, if you want the creamiest foam, smoothest matcha, and want to experience relaxing matcha preparation, then a bamboo whisk is absolutely necessary.

The bamboo whisk was created specifically for matcha, meaning that each element of the whisk has a purpose. Because it’s lightweight and has dozens of tines, the bamboo whisk is able to create a creamy microfoam and suspend all the matcha particles better than any other whisk. Also, people just enjoy the process of whisking matcha! It’s something many tea lovers look forward to every day.

So, while there are other ways to prepare matcha, the mouthfeel and texture from a proper whisking technique cannot be properly compared to any other method. It’s just that much better.

Is a Matcha Whisk Better Than an Electric Frother?

Another popular alternative to whisks are electric frothers, which have changed the matcha preparation and cold foam game.

Electric frothers are small, battery-operated machines that have a round, coil whisk attachment at the bottom that froths just about any liquid. Because it’s convenient and fast, people, including me, use it to prepare matcha instantly. But, is it better than a bamboo whisk?

Pros and Cons. While the electric frother is easy to use and clean, and fast, it, like many other bamboo whisk alternatives, does not create the same microfoam texture that bamboo does. A frother is designed to aerate liquid, which isn’t the main purpose of whisking matcha, breaking up clumps and suspending powder in water.

I’ve noticed after using an electric frother that I’ll still see clumps of matcha in my drink, even though it’s aerated nicely. It’s great for using on really fine matcha powders, which have less tendency to clump. Plus, it’s cheaper and easier to clean than a blender and doesn’t need electricity to run.

Made in China vs. Japan Whisks

Shopping for matcha whisks, you’ll notice that there are two realms of chasens sold. The mass-produced, often made in China, and the artisan Japanese whisks.

Disclaimer: There are also handmade chasens in China and mass-produced whisks in Japan, but the ones mentioned above are what is most commonly sold on the market currently.

The former aims to produce whisks that everyone can use, while the latter is a more traditional, artisan approach to chasens.

On a strictly quality viewpoint, the handmade chasens are much more durable and higher quality than the mass-produced chasens due to 2 reasons:

1. Material Processing: Chasens use dried bamboo as the material. The mass-produced chasens use bamboo that is treated with chemicals to harden and bleach it, while the Japanese chasens use properly dried bamboo. This is why mass-produced chasens use a dessicant in the packaging!
2. Making Process: Mass-produced chasens are made with machines, which speeds up production but also skips over the smaller details like tine thinness, even spacing, etc. Handmaking chasens allows for finer quality control!

So, when deciding what chasen to buy, if you’re a beginner, I suggest starting with a mass-produced chasen where you can practice your whisking technique and not feel bad about wearing down a beautiful chasen. Once your technique improves, you can upgrade to a nicer, artisan-made chasen!

What Makes a Matcha Whisk Good Quality?

As mentioned, 2 main factors influence the quality of chasen: the material and the craftsmanship. Here’s the why!

Bamboo that’s been properly dried will be more durable and flexible compared to the chemically treated bamboo, which will break much faster than whisks made from properly dried bamboo. Chemically treated bamboo may also impart a chemical odor or even taste when used.

Additionally, you’ll even find that mass-produced chasens have slightly thicker tines since it’s not shaven down like the handmade ones. Prong width matters a lot when making matcha foam, and even slightly larger tines won’t produce as fine of a foam as thinner tines will.

Best Matcha Whisk Recommendations

You might be wondering where to find the best matcha whisk or which one to get, so here are some whisks I recommend!

As mentioned, if you are a beginner to matcha and/or want to practice your whisking technique, I recommend starting with a cheaper whisk. You can find generic matcha whisks from any tea or matcha brand, even your local Asian grocery store might sell them. These whisks range anywhere from $5-20 depending on where you get them from.

Even if you’re not a beginner, many matcha lovers use their mass-produced whisk on the daily and reserve their more expensive whisks for special occasions. Whisks wear down with use so a cheaper whisk is perfect for daily drinking.

For an upgrade, you can look into handcrafted whisks either from China or Japan. The handcrafted whisks from China aren’t as reknown as the ones from Japan but are still amazing quality.

The creme de la creme of matcha whisks come from Nara, Japan, specifically Takayama. The last dozen or so chasen masters all come from here and are famous worldwide for their craft. Each chasen master has their own brand, with the most famous being Suikaen. You can find these online from tea retailers!

Why Are Matcha Whisks so Expensive?

A nice, handcrafted matcha whisk can easily cost you $60 minimum, sometimes upwards of $200! You might wonder if that price is warranted, or if that’s even okay. But here are some reasons why handcrafted chasens are expensive:

• Bamboo Selection: The nicer the bamboo, the more expensive the whisk. Not all bamboo is equal, and some bamboo is more durable than others. There is a specific region of Japan called Takayama that’s known for its bamboo, which also needs to undergo a specific curing and drying process before it can turn into a matcha whisk. There’s also a limited supply of this bamboo, so time + quantity = money.
• Years of Training: Not just anyone can craft a chasen, and specifically, chasen masters are the ones making the whisks. Years of training go into being a chasen master, and there are also strict regulations to ensure each chasen made is up to par.
• Few Masters Remaining + Limited Quantity: There are only 18 chasen grandmasters left, 15 officially recognized by the Japanese government, that create handmade chasens. They are all also family lineages! It takes a lot of time and effort to become a grandmaster, so with limited producers comes limited supply.

So, a handmade matcha whisk is definitely an investment towards your own tea experience, but also helps preserve an important art form!

How Long Does a Bamboo Matcha Whisk Last?

Regardless of whether it’s mass-produced or handmade, chasens can last years if you take care of them! I’ve had my machine made chasen for about 5 years now, using it almost every day, and it’s just starting to wear down.

I’ve heard that some of the handmade chasens can last for a decade!

That’s the beauty of wood; it lasts forever, especially if it’s taken care of correctly.

How to Take Care of a Matcha Whisk

This is one of the most important parts of chasen longevity, taking care of your chasen! First, every single time you want to use your chasen you must soak it in warm water to soften the bristles. This helps the bamboo become pliable and flexible while you whisk. If you use a chasen without softening beforehand, the bristles are much more likely to break.

Note: Do not use boiling water to soften the chasen tines as you risk splitting the bamboo! The intense heat causes a rapid change in the bamboo that makes it split.

When whisking matcha, avoid pressing down into your bowl to preserve the tine structure and tips. You should be whisking slightly above the bottom of the bowl, but never forcibly scratching it.

After using a chasen, rinse it with warm water to get rid of any residual matcha powder. You can also whisk it in the bowl with warm water as well.

Once clean, let the chasen dry on a chasen stand so it retains its shape. Avoid drying it on its handle because the water can pool in it and create a breeding ground for mold.

Honestly, if you play any wind instrument, caring for a chasen is like caring for a bamboo reed!

How to Tell Your Matcha Whisk is Worn

Chasen tines will naturally start breaking off little by little (kind of like pencil sharpening) with use. That’s normal! However, there are also other ways to tell if your matcha whisk is becoming worn and in need of replacing:

• Splintering: Sometimes you’ll see small splinters on the tines, which normally aren’t an issue and nothing to worry about, but if your chasen has many splinters, it’s a sign that the tines are breaking down.
• Mold: If your chasen has mold in it, throw it away! The mold will look like white or gray fuzzies on the inside or outside of the whisk. (More on this below.)
• Tines Breaking Rapidly: As mentioned, tines breaking at the ends is normal, but if your tines are breaking faster than usual, it’s also a sign it’s wearing down.
• Deformed Shape: If your chasen tines no longer have that iconic curved shape, it’s best to start looking to replace your chasen. It may become too wide, lean to one side, or be uneven on the bottom.
• Loose Tines: Sometimes a tine or two will be looser than the others, and naturally you’ll lose a few over time. But if you see that more tines are looser than normal, it’s time to get a new whisk!

Can My Whisk Grow Mold?

Unfortunately, matcha whisks can grow mold if they’re not taken care of properly.

Mold is a fungus that thrives in moist environments, and it’s a natural part of the decomposition of natural materials (like bamboo).

Bamboo is a very porous wood that soaks in water easily, so it’s especially important to dry whisks properly after use, as mentioned.

What Mold Looks Like on a Chasen: Fuzzy white, light gray, or gray patches on or inside the chasen.

What Mold Doesn’t Look Like on a Chasen: Dark green spots in the inside of the handle or on the sides of the tines. (Some people confuse residual matcha as mold, which it isn’t!)

If your matcha whisk starts growing mold, it’s best to throw it away and get a new one. Mold is notoriously hard to get rid of and spreads farther than we think and see.

How to Whisk Matcha Properly

It sounds counterintuitive, but you want to whisk matcha in a zigzag motion, not a circular motion.

The purpose of whisking matcha is to break up clumps as mentioned earlier. Circular motions don’t break clumps up as you’re basically just pushing around the powder instead of disrupting it.

Whisking Technique: You want to grip the matcha handle loosely with 3-4 fingers, and whisk in a zigzag motion. Imagine drawing a W or M letter in the bowl. The whisking motion should come from your wrist, not your elbow or arm. This allows the whisk to move faster and should be less tiring for you, haha. (Video tutorial here.)

It’s important that you do not press the whisk into the bowl, as that will destroy your whisk and bowl. You want to slightly hover the whisk while it’s in the water (don’t think about it too hard.)

It might take some practice to get the whisking technique down, but that’s a part of the process!

Matcha Whisk Alternatives

If you’re waiting for your matcha whisk to come but still want to whisk matcha, you can easily make matcha without a bamboo whisk! The most important part of preparing matcha is that you combine the matcha powder in water well.

Some alternatives include shaking it in a small shaker or a lidded jar, which helps disperse the matcha in water. The con with this is that you won’t achieve the same creamy foam that whisking will give, but it does the job if you want to add it in a latte. This method also might leave some clumps, so make sure to use a whisk to try and break them up.

You can also use an electric whisk or frother, which is super convenient since you can make your entire drink in one cup. Again, you won’t get a dense foam, but it “whisks” the matcha into the water enough.

Get Whisking!

Now that you know the ins and outs of a bamboo matcha whisk, you can start making delicious matcha drinks! Here’s some recipe inspiration to get you excited about creating your own matcha cafe at home:

• Banana cream matcha latte
• Blueberry cold foam matcha latte (MUST TRY!)
• Strawberry matcha latte
• Double matcha (matcha latte with matcha cream)
• Dubai chocolate matcha latte
• Matcha latte with sweet cream cold foam
• Jasmine matcha latte
• Smoked salt maple matcha
• Earl grey matcha latte (MUST TRY!)
• Cherry vanilla matcha latte
• Lucky Charms matcha latte