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You can make matcha with a cheap whisk and a cereal bowl, and it will be fine. Everything here is for when fine stops being enough.
A chasen — a whisk cut from a single piece of bamboo into 80 or 100 tines — is the one tool with no real substitute. It is what turns powder and water into a suspension with a fine, stable foam. A chawan is wide and heavy enough to whisk in without spilling and to hold heat while you drink. A chashaku measures roughly one gram per scoop, which is how Japanese recipes are written.
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Looking after a chasen
Treat the whisk as a consumable. Rinse it in warm water, never soap, dry it tines-up, and replace it when they start to break — around a hundred bowls for most people.
Our chasen are made by Nakata Kisen in Takayama, Nara prefecture, where bamboo whisks have been cut by hand since the fifteenth century. Each school of tea has its own shape: Sōhen-ryū and Sekishū-ryū for the bowl, Chabako-yō for the travelling tea box.
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