To use a matcha whisk, or chasen, soften the bamboo tines, make a thin paste, and whisk quickly at the surface of the water. The aim is to disperse the powder and create a fine foam without crushing the whisk against the bowl.
First use
- Place the new whisk in warm water for several minutes so the curled tines open and become supple.
- Rinse it gently and shake off excess water.
- Warm the bowl, then add the measured matcha.
Different makers give slightly different soaking times; follow the maker’s care instructions when supplied. Do not force dry tines open, because bamboo can split.
How to whisk matcha
- Sift about 1–2 g of matcha into a bowl.
- Add a small amount of warm water and work the powder into a smooth paste.
- Add the remaining water and hold the bowl steady.
- Whisk with a quick W- or M-shaped motion near the surface until the drink looks evenly suspended and lightly foamy.
Use the wrist rather than pressing the whisk into the base. A chasen is designed to move through liquid; scraping the bowl or grinding the tines on the bottom shortens its life.
After brewing
Rinse the whisk with clean water, flick off excess moisture, and let it air-dry on a whisk holder with the tines facing up. Avoid soap, dishwashers and prolonged storage in a sealed tube while damp. Keep it for matcha and water rather than thick syrups or sticky milk mixtures.
Bottom line: soften the chasen before first use, whisk a paste into warm water with a light W motion, and rinse and dry it fully afterward. If you do not have a whisk, see our no-whisk preparation guide.