Chasen ꒰ ꒱

Your matcha deserves better than clumps.

The traditional bamboo whisk that turns powder + water into a smooth, frothy bowl of matcha. Fast, simple, and wildly satisfying, especially if you’re done with gritty lattes and sad spoon-stirring.

Why it works

Fine bamboo tines help properly disperse matcha (and hojicha powder), so you get:

• A smoother texture
• A more even flavor
• A light, creamy foam on top

Meet your new daily ritual

Soak your whisk in warm water while you sift your matcha. Whisk with a splash of 70–80 °C water until smooth and frothy.
Top with more water for a traditional usucha, or add warm milk for a latte.

How to whisk (the easy way)

• Use a wide bowl
• Whisk briskly in a “W” motion (not circles)
• Aim for a fine foam, not big bubbles

Care

Rinse with warm water after use (no soap). Shake off excess water and air-dry. Keep it dry between uses.