Article published on September 16, 2026.

The chasen is an essential tool for preparing matcha. Without it, it’s hard to achieve the fine, creamy foam that makes for a perfect cup of matcha. The good news is that it requires almost no maintenance: just a few seconds of care before and after each cup is all it takes to ensure it will last you a long time.

What is a chasen?

© Milia Matcha

The chasen, or matcha whisk, is a traditional Japanese utensil carved from a single piece of bamboo, which is split and then shaped to form a ring of thin slats. Its design allows the matcha powder to be mixed with water, releasing its aromas and creating a light, even foam on the surface.

The chasen originated with the Japanese tea ceremony. Its design was perfected more than five centuries ago in Takayama, a village in Nara Prefecture that remains the birthplace of this object to this day and where it has been recognized as a traditional craft since 1975^[1][2]. Its form has remained virtually unchanged since then: a handle, a ring of hand-split twigs, and a string that separates them into two rows.

How to Choose a Chasen

Not all chasen are created equal, and the right choice depends on how you plan to use it. The main factor is the number of strands : the higher the number, the finer and denser the foam produced. Models range from about fifteen to over a hundred strands^[3]:

For everyday use, the standard chasen has about 80 prongs. It offers the best balance between ease of whisking and foam quality: enough prongs to create a fine, even emulsion, without the fragility of models with too many prongs. This is the size we chose for the chasen at Milia Matcha.

The type of bamboo mainly affects the appearance:

For everyday use, a chasen with about 80 light-colored bamboo strands is the simplest and most durable choice.

Before whipping: run it under hot water

Just before preparing your matcha, run the bamboo strands under hot tap water for a few seconds. This simple step softens the bamboo, slightly opens the crown, and prevents strands from breaking while whisking. A damp chasen glides through the water; a dry chasen whisked too quickly will eventually split.

That's it. No soaking, no waiting: by the time you get your powder out, the chasen is ready.

How to Use a Chasen

© Milia Matcha

Once you've sifted your matcha into the bowl and poured in water at 70–80 °C:

After use: rinse and let dry

This is the step that is most often overlooked, yet it is the most important for the chasen's longevity.

Rinse it immediately with clean, cold, or lukewarm water, gently running the twigs under a stream of water to remove all traces of matcha. Never use soap—it damages the bamboo fibers.

Then let it air-dry, resting on its stem with the twigs pointing upward, in a well-ventilated area. Avoid storing it while it’s still damp in a drawer or a closed box: moisture promotes mold growth and weakens the bamboo.

How to Store Your Chasen on a Daily Basis

Once dry, store the chasen in a stable place, away from direct light and moisture. Avoid the bathroom, which is often too humid, and the windowsill, which is exposed to temperature fluctuations.

A small spot on a shelf in the kitchen, away from the oven and stovetop, is all it takes to keep the bamboo in good shape and flexible between uses.

How long does a chasen last?

If properly cared for, a chasen will generally last anywhere from six months to a year. There are three signs that indicate it’s time to replace it: several broken twigs, a crown that no longer regains its shape once moistened, or strands that remain spread apart.

A worn-out chasen no longer whips properly: the foam is less fine, and the powder isn’t mixed as well. This is often the first thing you notice in the bowl, even before you look at the tool.

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