The matcha whisk - chasen in Japanese - is indispensable for the traditional tea ceremony. This bamboo whisk with 100 bristles is probably the most commonly used matcha whisk. It is equally suitable for all Japanese powdered teas. It can be used to whisk matcha both as usucha (thin tea, approx. 80ml of water per 1g of matcha) and koicha (strong, thick tea, approx. 10ml of water per 1g of matcha). It is suitable for beginners and professionals alike. The chasen are made by hand from a single piece of bamboo. It takes an experienced person about two hours to make a single bamboo whisk from the first to the last step. The piece of bamboo is split again and again with a special sharp knife. A dry chasen tends to break the bristles when whisking the matcha. The bristles should therefore be softened before each use by carefully turning them in hot water. After use, the chasen must be left to dry. There is a special stand called a kusenaoshi for this purpose. The bamboo whisk can dry quickly there. Even more important is that it always retains its shape on such a stand, but at the same time the inner ribs can unfold properly.