Matcha Equipment

Before you use your matcha whisk (Chasen) for the first time, there are some important steps to follow to ensure it works well and lasts a long time:

1. Soaking: Before first use, place the matcha whisk in warm water to soften the bristles and remove any residues. Let the whisk soak for about 5 to 10 minutes.
2. Let dry: After soaking, take the broom out of the water and shake it lightly to remove excess water. Then let the broom air dry. Avoid drying the broom directly near a heat source such as a radiator or in direct sunlight, as this can damage the bristles.
3. Shake before use: Before using the matcha whisk, shake it gently to remove any loose bristles and ensure it is clean.
4. Gentle Whisking: When whisking Matcha with the whisk, make sure to perform gentle, even movements to achieve good foam formation without damaging the bristles. Avoid pressing or bending the whisk too hard, as this can break the bristles or deform it.

To properly store your matcha whisk (Chasen) and
to extend its lifespan, follow these steps:

1. Drying: After use, rinse the broom under warm water to remove residues. Then shake off excess water and let the broom air dry. Avoid storing the broom in a closed container or in a damp environment, as this can promote mold growth.
2. Storage: Store the matcha whisk in a clean and dry place, protected from moisture and dirt. Ideal
   is to store the whisk on a special matcha whisk holder or in an open container with the bristles facing upwards so that they do not become deformed
   become.
3. Air circulation: Make sure that the storage place of the matcha whisk has good air circulation to avoid moisture and facilitate drying. Avoid storing the whisk in a closed cabinet or drawer where air cannot circulate.
4. Regular cleaning: Clean the matcha whisk regularly to remove residues and ensure its hygiene. You can rinse it with warm water or occasionally clean it with a mild detergent. Let the whisk dry thoroughly after cleaning before using or storing it again.

After you have prepared Matcha, it is important to thoroughly clean the Matcha whisk to remove residues and ensure its hygiene. Here is a guide on how to clean your Matcha whisk after preparation:

1. Rinse the broom: After use, rinse the
   Rinse the matcha whisk immediately under warm water to remove excess Matcha and
   to remove residues. Use your fingers to gently go between the bristles
   to rub and ensure that all matcha residues are removed.
2. Watch the bristles: Be especially careful not to bend or damage the bristles of the broom. Avoid pressing or bending the broom too hard to prevent deformation of the bristles.
3. Let dry: Shake the broom lightly to remove excess water, then let it air dry.
   Place the broom with the bristles facing up so they can dry well. Avoid storing the broom in a closed container or in a damp environment, as this can promote mold growth.
4. Occasional cleaning: Occasionally, you can clean the matcha whisk more thoroughly by rinsing it with warm water.
   Use your fingers to gently clean between the bristles, and rinse the
   Sweep thoroughly.

The knot in the middle of the matcha whisk, also known as "Nodo," is a feature intentionally incorporated by craftsmen during the manufacturing process. This knot serves to bundle the bristles of the whisk and give them structure.

The nodo helps to keep the bristles of the broom in the correct position and ensures that they do not bend or fray too much during use. This is especially important because the matcha broom is used for whisking Matcha, which requires a certain amount of stiffness and structure to effectively distribute the matcha powder and create a fine foam.

By using a knot in the middle of the broom, the bristles can be evenly arranged and supported, leading to better performance and durability of the broom. The knot is therefore not a flaw, but a deliberate design feature that enhances the functionality and longevity of the matcha broom.

A matcha whisk, also known as a Chasen, is not necessarily required, but it is a traditional and very useful tool for preparing Matcha. A matcha whisk helps to thoroughly mix the matcha powder with hot water to achieve a uniform consistency and texture and to create a fine foam on the surface of the drink.

Although it is possible to prepare Matcha without a whisk, for example using a milk frother, this cannot produce the same quality and foam as with a Matcha whisk. The whisk allows the Matcha powder to be effectively distributed and creates a creamy, frothy texture that is characteristic of high-quality Matcha.

If you regularly prepare Matcha and value an authentic preparation, then a Matcha whisk is definitely a worthwhile investment. It makes the preparation of Matcha easier and more effective and helps to enjoy a delicious and authentic Matcha experience.

There are several reasons why the shape of the Chasen can change over time:

1. Wear of the bristles: The bristles of the matcha whisk are thin and flexible and can wear out or bend over time, especially with repeated use. This can cause the shape of the whisk to gradually change and the bristles to no longer be arranged as evenly or symmetrically as at the beginning.
2. Moisture and Drying: Matcha whisks are sensitive to moisture and can deform if not properly dried or if stored in a humid environment for an extended period. Moisture can cause the bristles to expand or stick together, which can affect the shape of the whisk.
3. Pressure and Stress: If the matcha whisk is subjected to strong pressure or stress while whisking Matcha, the bristles can bend or break, which can change the shape of the whisk.

It is important to thoroughly clean and dry the matcha whisk after each use to ensure its durability and prevent deformation. If the shape of the whisk changes over time, this can be normal and does not necessarily affect the performance of the whisk. However, some changes in shape may indicate that it is time to replace the whisk, especially if the bristles are damaged or unevenly worn.

Using a stainless steel metal spoon to stir or whisk Matcha does not cause oxidation of Matcha. However, Matcha can lose quality if it remains unprotected and in contact with air for an extended period, as the oxygen in the air can affect the antioxidant properties of Matcha. This is one of the reasons why Matcha is stored in airtight containers and the use of an airtight lid during preparation is recommended to minimize contact with air.

A bamboo spoon, also known as "Chashaku," is not necessarily required for preparing Matcha, but it is a traditional and practical tool often used to measure the right amount of matcha powder and put it into the bowl.

The bamboo spoon has a flat, shovel-like shape that allows you to measure and dose an exact amount of matcha powder. This is especially important because the correct dosage of Matcha has a significant impact on the taste and quality of the beverage. With the bamboo spoon, you can measure the perfect amount of matcha powder to prepare a balanced and delicious matcha drink.

If you don't have a bamboo spoon, you can alternatively use a teaspoon to measure the matcha powder. However, be sure to measure the amount carefully to avoid overdosing or underdosing. Some matcha sets also come with a measuring spoon specifically designed for preparing Matcha, allowing for precise measurement.