Usucha Chasen - Kubo Sabun

Traditional Handmade Bamboo Whisk for Matcha

A traditionally handcrafted bamboo whisk, made following a process passed down through generations. It is used in the tea ceremony to whisk matcha to perfection.

With its exceptional craftsmanship, this chasen will satisfy even the most demanding matcha enthusiasts.

Manufactured by Kubo Sabun from Nara.

After Purchase:

The whisk is lightly glued to the paper box to prevent damage during transportation. After removing the whisk, some paper may remain stuck to its base. To remove it easily, let the chasen sit in lukewarm water for 5 minutes, and then gently peel off the paper.

Before each use, soak the chasen in warm water for a few minutes to protect it from damage while whisking.

Cleaning the Chasen:

• Rinse the whisk thoroughly under running water.

• If needed, gently remove any matcha residue.

• Do not use a dishwasher or dishwashing detergent!

Storage:

It is recommended to store the chasen in a well-ventilated area with at least 50% humidity, ideally on a special whisk holder. If you don’t have a holder, keep the chasen standing upright.

Never straighten the bristles when the whisk is dry!

Bamboo is a delicate material—if stored in a place that is too warm and dry, it may crack.

In the climate of the Czech Republic, the best way to preserve your chasen is to use it frequently, preventing it from drying out and breaking.

How to Whisk Matcha:

• Place the chawan on a non-slip surface and hold it with your left hand (if you’re right-handed).

• Hold the chasen at the end of the handle.

• Start moving the whisk in a “W” shape, increasing speed until a fine, creamy foam forms.

• Try to whisk close to the surface to avoid damaging the whisk by rubbing it too hard against the bottom of the chawan.

• Keep your body relaxed and move only your wrist while whisking.

• Finish with a spiral motion in a clockwise direction from the center of the chawan. This creates a smooth foam surface and symbolically draws the infinity sign (∞)