Brewing
/CHAH-sen/
The bamboo whisk used to froth matcha in a chawan — carved from a single piece of bamboo.
A standard chasen has 80–120 prongs. Pre-soaking softens them, then the matcha is whisked in a brisk W-pattern until creamy foam covers the bowl. With care a chasen lasts 3–6 months of daily use.
Related terms
From the Journal
Three of Japan's most famous green teas come from the same plant. The differences are everything — and once you know them, you'll never confuse them again.
by Sameera
An hour south of Kyoto, a riverbank town has been growing the world's finest matcha for 800 years. A field report.
by Sameera
Sixteenth-century Japan refined matcha-making into one of the most demanding art forms in human history. A primer on chado — the Way of Tea.
by Sameera
From bamboo whisks to water temperature — everything you need to know to make café-quality matcha at home.
by Sameera
The Tea List dispatch
Slow reading for slow drinkers. No spam, unsubscribe in a single click.
