Suikaen Takayama Chasen: Hyappondate
Bamboo Matcha Whisk made by Suikaen Takayama Chasen.
This Hyappondate whisk has 100 prongs making it perfect for whisking up your favourite ceremonial matcha.
Process: It takes two to three years to prepare the raw bamboo before making the whisks:
- 3 year old Hachiku(淡竹: Henon bamboo) is cut during the winter season. The cut bamboo is boiled to remove any oils.
- The bamboo is then left to dry with the cold winter wind for 1 to 2 months(Jan~Feb). After the bamboo is dried it is let to sit in storage for 2 to 3 years allowing it to season and completely dry out. - Leaving the bamboo to dry this long increases its flexibility and durability.
- Then after 2 to 3 years, the bamboo is cut to start the Chasen-making processes as below.
The entire process of growing, seasoning and making the chasen can take up to 6 years.
Care instructions: Before whisking make sure to soak your whisk in hot water for a few minutes to soften the bristles.
After preparing your tea, clean the whisk with warm water. No need for soap.
We recommend drying the whisk with your bristles facing down to avoid the base of the whisk from rotting. Once the whisk is dry it can be stored upright.
Check out these Chasen-Tate by Suikaen for drying your whisk.
For more information about Suikaen and the making process check out our blog posts here
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Suikaen Takayama Chasen: Hyappondate
Bamboo Matcha Whisk made by Suikaen Takayama Chasen.
This Hyappondate whisk has 100 prongs making it perfect for whisking up your favourite ceremonial matcha.
Process: It takes two to three years to prepare the raw bamboo before making the whisks:
- 3 year old Hachiku(淡竹: Henon bamboo) is cut during the winter season. The cut bamboo is boiled to remove any oils.
- The bamboo is then left to dry with the cold winter wind for 1 to 2 months(Jan~Feb). After the bamboo is dried it is let to sit in storage for 2 to 3 years allowing it to season and completely dry out. - Leaving the bamboo to dry this long increases its flexibility and durability.
- Then after 2 to 3 years, the bamboo is cut to start the Chasen-making processes as below.
The entire process of growing, seasoning and making the chasen can take up to 6 years.
Care instructions: Before whisking make sure to soak your whisk in hot water for a few minutes to soften the bristles.
After preparing your tea, clean the whisk with warm water. No need for soap.
We recommend drying the whisk with your bristles facing down to avoid the base of the whisk from rotting. Once the whisk is dry it can be stored upright.
Check out these Chasen-Tate by Suikaen for drying your whisk.
For more information about Suikaen and the making process check out our blog posts here
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Description
Bamboo Matcha Whisk made by Suikaen Takayama Chasen.
This Hyappondate whisk has 100 prongs making it perfect for whisking up your favourite ceremonial matcha.
Process: It takes two to three years to prepare the raw bamboo before making the whisks:
- 3 year old Hachiku(淡竹: Henon bamboo) is cut during the winter season. The cut bamboo is boiled to remove any oils.
- The bamboo is then left to dry with the cold winter wind for 1 to 2 months(Jan~Feb). After the bamboo is dried it is let to sit in storage for 2 to 3 years allowing it to season and completely dry out. - Leaving the bamboo to dry this long increases its flexibility and durability.
- Then after 2 to 3 years, the bamboo is cut to start the Chasen-making processes as below.
The entire process of growing, seasoning and making the chasen can take up to 6 years.
Care instructions: Before whisking make sure to soak your whisk in hot water for a few minutes to soften the bristles.
After preparing your tea, clean the whisk with warm water. No need for soap.
We recommend drying the whisk with your bristles facing down to avoid the base of the whisk from rotting. Once the whisk is dry it can be stored upright.
Check out these Chasen-Tate by Suikaen for drying your whisk.
For more information about Suikaen and the making process check out our blog posts here
