Skip to product information
Suikaen Tanimura Yasuburo: Bamboo Chasen
$85.00 USD
Taxes included.
Shipping calculated at checkout.
Suikaen (翠華園), led by master craftsman Tanimura Yasuburo in Takayama, Nara, has been crafting bamboo whisks for over five centuries, tracing back to Tea Master Sen no Rikyu’s era. From bamboo growth to natural drying and handcrafting, the Tanimura family preserves this rich tradition while exploring ways to adapt it for the modern world.
Before you use:
The Chasen is attached to its paper box with a rice-based adhesive. To remove the Chasen, gently grasp the handle and carefully peel it away from the box. After that, use a damp cloth to clean the underside of the handle.
Important: Before using the Chasen, it’s advisable to briefly soak it in hot water to help prevent the delicate prongs from breaking.
Please be aware that during transportation, the base may detach from the box due to movement.
Care Instructions & Precautions:
The tips of the Chasen are delicate and may break if pressed too hard against the bottom of the tea bowl. To preserve its quality, avoid using dishwashers or dryers, as sudden changes in temperature and humidity can cause cracks.
After use, rinse the Chasen with water and ensure it is thoroughly dried before storing. Store the Chasen in a location that avoids extreme temperatures, high humidity, dry conditions, and direct sunlight. The ideal humidity for storage is between 45% and 60%.
Be aware that natural drying can lead to vertical cracks in the handle, which can be seen as a unique feature of the bamboo's natural character.
Dimensions: H: 11 cm, diameter of handle: 1.8 cm
New: Made in Japan - Takayama, Nara
Pickup currently not available
Available Quantities
- Default Title In Stock
premium matcha for your home cafe
Matcha Preparation Guide
Usucha (thin tea) is the most common way to prepare matcha. Follow these steps to make a perfect bowl of traditional matcha.
Prepare Your Tools
Gather your matcha bowl (chawan), bamboo whisk (chasen), bamboo scoop (chashaku), and high-quality matcha powder.
Warm the Bowl
Pour hot water into the bowl to warm it. Discard the water and dry the bowl with a clean cloth.
Measure the Matcha
Using the bamboo scoop, measure 1.5-2 scoops (about 2g) of matcha powder into the bowl.
Add Water
Add about 70ml (2.5oz) of hot water (80°C/175°F, not boiling) to the bowl.
Whisk the Matcha
Using the bamboo whisk, whisk the matcha in a 'W' or 'M' motion rapidly until frothy. The goal is to create a smooth, frothy top with no lumps.
Tips for Perfect Usucha
- Sift the matcha powder before whisking to avoid clumps.
- Use water that is hot but not boiling (80°C/175°F) to preserve the delicate flavors.
- Whisk until you see a fine foam with small bubbles for the best texture and taste.
A matcha latte combines the earthy flavor of matcha with the creamy sweetness of milk. Here's how to make a delicious matcha latte at home.
Prepare the Matcha
Sift 1-2 teaspoons of matcha powder into a cup or bowl to remove any clumps.
Add Hot Water
Add 30ml (1oz) of hot water (80°C/175°F) to the matcha powder.
Whisk the Matcha
Whisk vigorously in a zigzag motion until the matcha is fully dissolved and slightly frothy.
Heat and Froth the Milk
Heat 240ml (8oz) of milk (dairy or plant-based) until steaming. Froth the milk using a milk frother, whisk, or by shaking in a jar.
Combine and Serve
Pour the frothed milk over the matcha mixture. Add sweetener if desired. Enjoy hot or pour over ice for an iced matcha latte.
Tips for Perfect Matcha Latte
- For a sweeter latte, add honey, maple syrup, or vanilla syrup before adding the milk.
- Oat milk and almond milk work great for dairy-free alternatives.
- For an iced version, use cold milk and pour over ice after mixing the matcha with hot water.