The whisk is the single most important tool after the matcha itself when it comes to preparing a good beverage. Known as "chasen" (茶筅) in Japanese, it is made of bamboo and is specially designed for preparing matcha.
This simple and modest tool is very important for several reasons.
The Mix
The whisk allows you to mix matcha powder, water, and air into a nice frothy beverage, releasing aromas and essences in the foam on the surface. It's not only about dissolving the powder in water! Oxygenation is key. For coffee drinkers: think of this effect as akin to the froth on your espresso or cappuccino. For wine drinkers: consider it similar to aeration – wine needs to “breathe” to reveal its full potential.
A Word on the Material: Bamboo
Bamboo (in a decent whisk) does not leave any taste or smell that would affect the delicate taste of matcha, whereas an iron whisk usually has an impact on it. Bamboo is also a durable material: if dried properly, the chasen can maintain its shape and remain efficient for a long time, spanning months or years.
Bamboo makes the whisk highly flexible: instead of piercing or scratching the bowl, it bends and prevents any damage. Since bowls used to prepare matcha can be old, precious, and expensive, this is an important consideration, especially if you make matcha often!
Last But Not Least: The Experience
Using a chasen offers a completely different experience. This tool has been used for centuries in the tea ceremony. Making a chasen requires time and knowledge. Using a bamboo whisk will make you feel like a tea master for a few minutes every day, and the great part is that you don’t need much knowledge to use it properly!
