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Black Bamboo Takayama Chasen, Matcha Whisk by Suikaen | Yasaburo Tanimura

Black Bamboo Takayama Chasen, Matcha Whisk by Suikaen | Yasaburo Tanimura

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Black Bamboo Takayama Chasen, Matcha Whisk by Suikaen | Yasaburo Tanimura
Handmade in Takayama, Japan
Approximate measuements: 11cm height x 6cm diameter

We’re very honoured to be working with the Japanese Chasen Artisans of Suikaen | Yasaburo Tanimura. Suikaen | Yasaburo Tanimura has inherited the leading technique of more than 500 years of history of Chasen making, continuously crafted from generation to generation. Headed by 25th generation Master Craftman Yasaburo Tanimura.

An exquisite Black Bamboo Chasen (Tea Whisk), skilfully hand crafted with great care by the artisans of Suikaen. This is a Shin style Chasen, being a traditional style for Chanoyu tea ceremony practice favoured by several Japanese schools of tea ceremony. Having approximately 64 tines that are ‘true’ and not curled, creating a stunning and beautiful Chasen, balanced with a modern and vibrant red cord. Crafted to the utmost quality that will give great longevity in use. Suitable for either Usucha (Thin tea) or Koicha (Thick tea). Complete with paper presentation box.

Each Chasen is handcrafted and unique, created using 100% natural authentic Japanese bamboo. Following traditional knowledge and techniques from ancient times.

Black bamboo is a type of white bamboo and is called Kurotake because the stem gradually turns black after 8 months and turns black-purple after 2 or more years. Made from seasoned Henon White Bamboo. Chosen for its natural surface quality being dense and fine and easy to break. It’s regarded the most suitable bamboo for making Chasen and Utensils.

The 3 year old bamboo is cut and boiled to remove natural oils inside. Then during January & February the cold bamboo is sun dried in the fields where the overnight temperature drops to near 0ºc. During this time the bamboo will tighten as well as the colour of the bamboo will change due to the UV rays of the sunlight. When the bamboo is dried, its seasoned for 2 to 3 years, this is to increase the flexibility & durability of bamboo becoming good quality material for crafting.

After this period the bamboo is cut to start the Chasen making processes as listed below:

1. 片木(Hegi): peel one-third of the bamboo skin and divide it into 16 equal parts. Then separate  skin and endodermis each of the parts, and cut out the endodermis.
2. 小割(Kowari): divide 1 mm divided into 0.4mm and 0.6mm.
3. 味削り(Ajikezuri): Make the all bristles thinner just like your hair.
4. 面取り(Mentori): Shave the edge each of the bristles to round off the corners.
5. 下編み(Shitaami): Separate inner (0.4mm) and outer(0.6mm) bristles alternately with a thread.
6. 上編み(Uwaami): To keep the shape of the Chasen, knit the inner and outer bristles twice.
7. 仕上げ(Shiage): Arrange the each of the bristles to make beautiful shape.

Almost all of Japan’s tea whisk production is done in Takayama, Nara.
Takayama has a long history of Chasen and tea ceremony utensil production going back to the Muromachi period (1333-1568). This is impart due to the natural alpine climate being so beneficial to Chasen making & Bamboo production.

Each Chasen is natural, handmade and unique, therefore slight variations in shape, size and finish will occur.

Before use immersing your Chasen in warm water will prepare and soften the bamboo tines for less chance of damage.

After each use whisk in water, with care remove any remaining matcha with a soft cloth,  avoid soaps as this will taint the bamboo. Then stand your Chasen and allow the bamboo to air dry completely, avoiding mould growth. To reshape the tines further, use a matcha holder which in turn will lengthen the life of your Chasen.

Artist Portraits used with kind permission from Suikaen | Yasaburo Tanimura

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