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Item#
M-154
Name
Tool for Matcha
Kubo Chasen 100pon-date
Kubo product : Kyotanabe Kyoto Japan
Size
W 58 X H 107 mm
Weight
75 g (2.65 oz)
Shipping weight
Price
3,375 yen
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Kubo Chasen 100pon-date (Kyotanabe Kyoto, Japan):
Since this 100pon-date has more tines than the 80pon-date it will help to create a creamy broth with foam on top of your maccha.
A piece of beautiful craftsmanship by skillful expert Tuneharu Kubo.
How to take care of your chasen  About whisk maker Tuneharu Kubo




Introducing the process of the bamboo whisk production

1. The raw bamboo (genchiku)

The ash bamboo (Hachiku) which has lost its stickiness and was smoothened out by intensely cold winters is cut and stored after 2-3 years growth.

As for the ash bamboo the surface is even and its fiber very gentle; both qualities make it an outstanding material to work with.
2. Basic shape (Hegi)

First the upper half of a whisk-sized bamboo piece will be peeled.
Then it will be divided with a sharp knife into 16 equal parts (12 for thinner pieces and 18-24 equal partitions for thicker bamboo)
3. Finer cut (Kowari)

The 16 parts are divided into 10 equal tines thus creating
a whisk with 160 equal tines. In case of " 80pon date chasen"
those 10 tines are then divided alternately collecting 5
in the centre of the whisk and leaving 5 tines to for the
outer circle.
4. Shaving (Ajikezuri)

The bamboo tines are dampened in hot water and than shaved to become thinner from the bottom to the top.
When they are suitably thin, they are ironed and shaped.
This method of shaving varies with the shape of the whisk.
It is said that even the taste of maccha depends on this most difficult process of shaving.
5. Molding (Mentori)

Each tine of the chasen is now shaved individually to produce angles on its sides.
This helps the powdered tea not to stick to it.

6. Inner and outer compilation (shitaami,ueami)

Using a thread the tines are now separated into an inner and outer compilation.
7. The waist is arranged, (koshinarabe)

A bamboo spoon is pushed in between the inner and outer compilation, thus deciding height and interval bewteen the tines.
8. Finish

The order of the tine tip is corrected and the shape is arranged, the height of the tines and spaces between them are corrected to make them all equal.
Every 1st + 3rd Sunday at the Takayama bamboo forest garden (Ikoma city) you can witness a public demonstration of bamboo whisk making.
Here is the address of Takayama bamboo forest garden:
Nara prefecture, Ikoma city Takayama Cho 3440 / TEL. 0743-79-3344
(please inquire about the demonstration time)

This chasen was produced by whisk master Tsuneharu Kubo

Coming from a family with more than 360 years of whisk making tradition these products are known to be the best that you can purchase in the greater Kyotanabe area. The Kubo family have created whisks for over 8 generations and their skill shows in the very delicate finish of the tines; as well as in the fine-spun threading of the whisk.
A delight for the eyes and a long lasting object to enjoy.

Picture on the right: Chasen expert Tsuneharu Kubo


Other maccha bowls
Other tea ceremony ware
Maccha teaware sets
Maccha
Easy visual instructions How to prepare maccha



Please note that we order certain matcha tools from various suppliers and will ship them as soon as they have been delivered to us.

Please do not use a dishwasher, microwave oven or electric oven.

About your chasen:
A bamboo whisk is a very delicate tea utensil that might have to be replaced when the tines wear off or break.
When left moist it might also produce mold. Please replace your whisk if
you detect mold on it or several tines that are broken.



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Preparation of various

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About Japanese Tea
Chako's Tea Exploration Adventure
1.Let's go to Maikonocha
2.Tea Picking
3.Tea Processing
4.Tea Varieties
5.Serving Tea
Maccha Gyokuro
Sencha
6.Tea and Health

Proper Tea Storage

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MAIKONOCHA-HONPO
2-1 Kamidaimon Fugenji Kyotanabe Kyoto JAPAN 610-0322

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MAIKONOCHA-HONPO 2-1 Kamidaimon Fugenji Kyotanabe Kyoto JAPAN 610-0322
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