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The matcha whisk, called a chasen in Japanese, cut from a piece of bamboo, is, along with the matcha bowl, the only essential accessory for preparing beaten tea. It mixes the tea powder evenly with the water. This bamboo chasen has 80 pistils, with a diameter of 5.5 cm and a length of 11 cm.
Two types of matcha infusion can be distinguished: the usual infusion (usucha), light, airy and frothy (or smoother, depending on taste) produced with a brisk flick of the wrist, and the concentrated, creamy infusion, produced with a larger quantity of tea and a slower flick of the wrist (koicha). The latter, generally practised during the tea ceremony, is reserved for high-quality matcha, as it accentuates the flavours (and may prove too bitter with entry-level powder).
Product use:
Before use, moisten the whisk in the matcha bowl filled with hot water to soften it.
Also check that the pistils are intact to avoid breakage during infusion.
Care instructions :
Rinse in cold water after use, but always with the pistils facing downwards to prevent moisture from stagnating in the heart of the whisk.
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