500-Year History of Bamboo Whisk – Part One

Updated: Aug 18, 2018


To appreciate matcha the way Sen no Rikyu made it right around 500 years back, you would need to whisk it with a bamboo chasen (whisk), intricately cut by hand from one bit of matured bamboo.


Today China holds the lion's offer of standard chasen being turned out, thousands at any given moment by the three primary industrial facilities. Unfortunately, selling cheap has given China an edge available yet they have come up short totally with regards the magic of this true artisan tool and its heap applications in light of the technique for whisking utilized by the different tea ceremony schools.


Because of Wanobi Beautiful Japan's organizer, Yuko Sangu, I had the benefit of meeting one of the last remaining of the bamboo chasen, Master Tango Tanimura. In the wake of being stunned by his specialty, there's no big surprise he has a year holding up list! Truth be told, Tanimura san makes the greater part of the rushes for all the tea service educators in Japan. He knows precisely how each school utilizes the chasen, and along these lines how to make the chasen to the desired matcha liquor.Unless a craftsman has this intimate knowledge, it is impossible to know how to proceed. This is the reason chasen made abroad are not precise and can never be genuine.


Born in 1964 in Takayama in Nara Prefecture, Master Tanimura is the twentieth era of the Tanimura family, who have been making chasen for right around 500 years in the simple same town. Takayama has been the center of chasen manufacturing in Japan for over five centuries.


The Tanimura family is one of three remaining of the 13 chasen-making families that were allowed surnames by the Tokugawa government amid the Edo Period (1603-1867). So secretive was the work of art in those days that the families shut their curtains and made by candlelight so nobody could take their strategy. Tango Tanimura has aced the family mystery creation method passed down from father to child just as his ancestors did.


So let’s explore this secret technique by first looking at what a chasen does…


The sole reason for a chasen is to blend the powdered green tea called matcha with heated water so the particles, which are as tiny as the smoke of a cigarette, are totally suspended in the water. Depending upon which tea ceremony school you may take after, the chasen and student can deliver a luxurious foamy cap with delicate white streaks going through it, that shrouds the deep emerald liquor below. As you taste the foam,you instantly unveil the hidden gem waiting for your admiration.




Obviously the nature of matcha is an imperative component with regards to creating a luring, frothy bowl however the whisk is similarly as critical so please never use a blender or one of those metal whizzers!


The way to this dainty yet flexible device is in the carefully chosen Japanese bamboo from which it is made: the mystery is to make maximum use of the most pliable Japanese bamboo and skillfully hand cut it from a single piece with the goal that it won't effectively twist or break.


A chasen from Takayama is the real deal, boasting a delicate complete and suppleness in its bamboo strands which is totally unrivaled in the world Truth be told, the flawless functional aesthetic of the chasen is an impression of the Japanese soul, and to be perfectly honest, using one is the best way to get that genuine Japanese matcha experience.


To be concluded in the next newsletter.


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