Chikueido Practice Takayama Chasen (80 Tines 八十本立)
Easily aerate a fine and smooth bowl of Matcha with this 100% hand-crafted Chasen Matcha whisk (八十本立 茶筅) from the most traditional Chasen terroir, Takayama, Ikoma City in Japan. Carved by Kuboさん, for daily use. This practice Chasen is perfect for beginners who are new to Matcha whisking.
Material: White Bamboo
Tines: 80 tines for Usucha or Koicha
Artisan: Chikueido 竹栄堂
About this Chasen
This white bamboo Matcha whisk is 100% hand-crafted from a single piece of natural and locally grown bamboo in the most renowned Chasen crafting region: Takayama village in Nara City, Japan.
Each Chasen is painstakingly carved, by hand, through 8 or more laborious steps, taking half a day to finish just one. Japanese Chasens are light with flexible tines that make them more durable when whisking.
This Chasen has 80 tines and a thicker handle, which makes it appropriate for making a foamy and silky bowl of Usucha without being too difficult to hold with one’s hand. The number of tines is also low enough to make a bowl of Koicha without the excess risk of the tines breaking. This Chasen is perfect for everyday use and is beginner-friendly.
Teaware Notes
Category Aganoyaki (上野焼) |
Artisan Chikueido 竹栄堂 |
Terrior Takayama, Ikoma City |
Tines 80 Tines |
Material White Bamboo |
Use Practice |
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“Only Matcha made with Takayama Ikoma Chasen is Matcha.” The most regarded Chasen Whisks for Matcha comes from the one and only one village in Japan: Takayama, located within Nara City of Kyoto Prefecture.
Generations of Chasen carvers use white, black, or smoked Bamboo and carve Chasen of various sizes and forms, meant for different uses and for different Matcha making schools.
Kuboさん is a multi-generation Chasen maker whose expertise is reflected in his fine craftsmanship. Interestingly, the name “Kubo” is very common in Takayama, and many of the Chasen masters there share it - though the families remain distinct.
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Before whisking your Matcha: Whisk, or dip the Chasen in hot water. This will help soften the tines and prevent them from breaking during Matcha whisking.
After whisking your Matcha: Whisk the Chasen in hot water to clean the whisk. Whisk can be placed on a Chasen whisk holder known as a Naoshi to help retain its shape.
Please note that Chasen naturally degrades over time and is meant to be replaced as the tines continue to break and warp. While other teawares such as Chawan (matcha bowls) are permanent, Chasen whisks are not.
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Store Chasen in the open air and allow it to dry completely. We recommend storing it on a whisk stand (Chasen Tate) to keep it dry and maintain the shape of the bamboo tines.
Kuboさん
“Only Matcha made with Takayama Ikoma Chasen is Matcha”, Kuboさん remarked to me.
He continued, “Only fifty years ago, there were fifty Chasen makers in Takayama. Today there are less than 20.”
Takayama, Ikoma: The Home of the Chasen
Chasen is very different from other tea tools. With Chawan, older is better. But with Chasen, newer is better.
Chasen is like fresh fish, it has a shelf life. Even if you don’t use it, it will degrade.
With Chasen, the maker's name is important because the tool itself does not have its own poetic name.
