Handcrafted from a single piece of bamboo. 100 fine prongs that break up clumps and aerate your matcha into a smooth, frothy finish.
Known as a chasen, this tool has been central to Japanese tea preparation for centuries. The shape and flexibility of the prongs are what give matcha its signature texture.
Care tips
A well-cared-for whisk lasts longer and performs better. Read our guide on how to care for your matcha whisk before your first use.
Available with matcha in our Starter Sets and Complete Sets.
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Frequently asked questions
What is a matcha whisk (chasen)?
A chasen is a traditional Japanese tool carved from a single piece of bamboo, used to whisk matcha powder and hot water into a smooth, frothy tea. The fine prongs break up clumps and aerate the matcha in a way that a spoon or regular whisk cannot replicate.
How many prongs does this whisk have?
100 prongs. More prongs create a finer, smoother froth. Our whisk is handcrafted from a single piece of bamboo.
Can I use a regular whisk or milk frother instead?
You can, but the result is different. A chasen is designed specifically for matcha: the prong shape and flexibility break up clumps and create the signature microfoam texture. A milk frother works for lattes but does not produce the same traditional finish.
How long does a bamboo matcha whisk last?
With daily use and proper care, a bamboo whisk typically lasts three to six months. Over time, the prongs will naturally begin to curl or break. This is normal wear. Storing it on a whisk holder and rinsing it after each use extends its life.
How do I care for a matcha whisk?
Rinse under warm running water immediately after use and reshape the prongs with your fingers. Never use soap or put it in the dishwasher. Store it on a whisk holder to maintain the prong shape. Before first use, soak it in warm water for one to two minutes to soften the bamboo.
Does this whisk come with matcha?
The whisk is sold on its own. If you would like matcha included, our matcha tea sets bundle the whisk with matcha and other tools.
