Chasen, Chinese bamboo wisk
Essential utensil for preparing Matcha tea, this bamboo accessory has been produced in the same way since the 15th century. According to tradition, the "Chasen" or tea whisk should only be used once. But in a more practical world, it should be carefully rinsed and dried after each use. For a creamy and frothy Matcha tea:
1/ Place one teaspoon or 2 chashaku bamboo scoops in a Japanese Matcha bowl (chawan), soak the whisk in hot water.
2/ Gradually pour in 15 cl of 80°C hot water.
3/ Whisk briskly in M-shaped movements to avoid breaking the branches of the whisk.
4/ Once the foam forms, remove the whisk, breaking the bubbles.
5/ Rinse the whisk with water and leave to dry. Made from a single piece of bamboo.
Dimensions: Ø/h: 5,8/11 cm