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Takayama Chasen Kankyū-an - Black Bamboo (Straight)
$58.00 USD
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This kurotake (黒竹) dark bamboo chasen (matcha whisk) is made in the Kankyū-an (官休庵) style in Takayama, Nara by Chikukaen (竹華園).
Kankyū-an (官休庵) is the name of the central tea house of the Mushanōkoji-senke (武者小路千家) school of Japanese tea ceremony, which is the third largest after Urasenke and Omotesenke (which together form the 'san-senke').
This school prefers an older style of tea whisk with straight tines, lacking the subtle curve found in the more popular shin shape. In line with the aesthetic principles of the school, this style of chasen is not designed to make foamy usucha, but instead makes what is known in English as 'pond-style' matcha, with a very thin, incomplete layer of foam.
Dimensions: H: 11 cm, diameter of handle: 2.3 cm
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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.