Japanese Kazuho Bamboo Matcha Whisk – Matchaful

Japanese Kazuho Bamboo Matcha Whisk – Matchaful

Made in Takayama, Ikoma City, Nara Prefecture, Japan • This traditional Kazuho-style white bamboo tea whisk (chasen) is made by Chikumeido Sabun, a 24th-generation family-run tea whisk manufacturer. Each whisk is hand-carved from a single piece of 100% natural, chemical-free locally grown bamboo..
Made in Takayama, Ikoma City, Nara Prefecture, Japan This traditional Kazuho-style white bamboo tea whisk (chasen) is made by Chikumeido Sabun, a 24th-generation family-run tea whisk manufacturer in Takayama, Nara Prefecture, Japan. Each whisk is hand-carved from a single piece of 100% natural, chemical-free locally grown bamboo. All Chikumeido products are handmade by skilled craftsmen under the guidance of the head of the temple, Mr. Kubo Sabun, who currently serves as Chairman of the Takayama Chasen Traditional Craftsmen Association. Located in the northwest region of the Nara Prefecture, the small village of Takayama is known as the most prized area for chasen production—the trade has been passed down by local families for over 500 years since the Muromachi period (1336-1573). Compared to Chinese chasen, Japanese chasen are lighter with thinner, more flexible tines. This makes them both more durable and creates an easier, more enjoyable whisking experience. Originally crafted for the Urasenke school of Japanese tea ceremony, this whisk also makes a wonderful daily tool.   How It's Made Step 1: Katagi - Owari Cut the stripped raw bamboo in half with a large split knife Step 2: Katagi Split the stripped bamboo into splines to make the tip Step 3: Katagi - Touiri Separate each piece into skin and meat with a kitchen knife and remove the meat Step 4: Kowari - Kowari Split each tine into 10 pieces, alternating thin and thick weights to create 160 equal tines Step 5: Cut into Small Pieces Carefully tear apart the individual tines using your hands Step 6: Cut into Small Pieces 80 thick tines make up the outside ring and 80 thin tines make up the inner Step 7: Ajikezuri Boil the tip and carefully shave it to taper toward the tip Step 8: Ajikomi - Shaving It is said that the flavor of the tea changes depending on the shavings' flavor—this is the most difficult step in the process Step 9: Seasoning - Squeezing Once shaved to the proper thickness, the tines are ironed to curve inwards Step 10: Chamfer Both corners of the thick tines are thinly shaved and woven with cotton thread so that the tea does not stick to them Step 11: Part 2 The thick tine that was opened in the lower layer is further woven two times to reinforce the base Step 12: Waistline Tailoring Adjust the height of the inner and outer tines to adjust the overall shape and complete the Takayama tea whisk

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