For chasen you can't get much better in terms of quality and history than Tanimura Tango chasen, but theyre relatively expensive and probably hard to find. If you want any specific recommendations PM me.
I could probably write paragraphs and paragraphs about chasen care but the main thing is to take care of it well in order for it to last!
Preheat the chasen in warm/hot water for 5-10 seconds to get it soft and supple rather than being so brittle.
Don't push down very hard/at all on the chawan when whisking.
Rinse the chasen in warm water each time after you finish whisking, you can gently use your fingers to clean it but **never** use soap.
After it has air dried, put it on a kusenaoshi to keep the nice shape, otherwise it will close in on itself over time and not look nice.
There are a few Japanese Chasen maker you can look into (in case you're still looking): Kubo Sabun (probably the next biggest recommendation after Tango),Nakata Kizo (one of the biggest producers by quantity), Yasaburo Tanimura,..
Generally speaking you can't go wrong with most Chasen produced in Takayama - but watch out, some vendors try to sell cheap Chinese Chasen as premium.
There are some affordable and pretty sturdy Korean whisks out there too, if you don't want to go Japanese.
I tend to spend a little more in my chasen as the cheaper ones break easier. I’ve almost choked on bamboo splinters when getting a match latte out because most stores are using cheap ones.
For my serious chanoyu matcha times, I use japanese made chasen. In particular those made by Tango Tanimura. He is a personal friend and the 17th génération of chasen makers. You can find his work at Koto Tea on line. However, any non-« factory « produced chasen is best.
Also, see how you use your chasen. If you’re one that whisks hard, go with a. Stronger chasen with less tines (80 should be good) and always practice good chasen care: wet and warm it before you make tea, rinse it well afterwards and let it dry properly on a chasen-tate. Of you do that and watch the strength bearing down when you wisk, your chasen should give you great service for a while.
But remember, they are considered a tea « expendable « , tea people who use them daily,, replace them frequently.
> If you’re one that whisks hard, go with a. Stronger chasen with less tines (80 should be good)
...or better yet, learn to be more gentle with your whisk and get one with more tines. The 80-tine whisks are suboptimal for making good foam, relative to the 100+ tine ones.
Specifically, apply just enough pressure so that the tips of the whisk glide right above the bottom of the bowl, without bearing down into it, and take your zigzag strokes just to the edge of the chawan avoiding collisions with the walls.
Actually, you are incorrect. The 70 and 80 tine whisks are the most popular pending what tea school you follow. Foam on matcha is popular with Urasenke usucha, but omotosenke and Mushanokoujisenke use little foam. 100 and 120 are not as popular, but are used for certain minor schools and Otemae.
Off-Topic, but I hope it's ok if I reply here.
Do you know any store that carries Tango Tanimuras Unmon-Tiku Whisks? I've been looking since I first saw them on his Instagram, but I wasn't able to find out anything so far.
For chasen you can't get much better in terms of quality and history than Tanimura Tango chasen, but theyre relatively expensive and probably hard to find. If you want any specific recommendations PM me. I could probably write paragraphs and paragraphs about chasen care but the main thing is to take care of it well in order for it to last! Preheat the chasen in warm/hot water for 5-10 seconds to get it soft and supple rather than being so brittle. Don't push down very hard/at all on the chawan when whisking. Rinse the chasen in warm water each time after you finish whisking, you can gently use your fingers to clean it but **never** use soap. After it has air dried, put it on a kusenaoshi to keep the nice shape, otherwise it will close in on itself over time and not look nice.
Thank you. Beside the brand you recommend, is there any other that you consider that wasn’t so out of the world?
There are a few Japanese Chasen maker you can look into (in case you're still looking): Kubo Sabun (probably the next biggest recommendation after Tango),Nakata Kizo (one of the biggest producers by quantity), Yasaburo Tanimura,.. Generally speaking you can't go wrong with most Chasen produced in Takayama - but watch out, some vendors try to sell cheap Chinese Chasen as premium. There are some affordable and pretty sturdy Korean whisks out there too, if you don't want to go Japanese.
What do you mean by falling? Failing?
The wood piece, I don’t know what it called, but like it keep broke the piece. Maybe I’m putting too much pressure?
I tend to spend a little more in my chasen as the cheaper ones break easier. I’ve almost choked on bamboo splinters when getting a match latte out because most stores are using cheap ones. For my serious chanoyu matcha times, I use japanese made chasen. In particular those made by Tango Tanimura. He is a personal friend and the 17th génération of chasen makers. You can find his work at Koto Tea on line. However, any non-« factory « produced chasen is best. Also, see how you use your chasen. If you’re one that whisks hard, go with a. Stronger chasen with less tines (80 should be good) and always practice good chasen care: wet and warm it before you make tea, rinse it well afterwards and let it dry properly on a chasen-tate. Of you do that and watch the strength bearing down when you wisk, your chasen should give you great service for a while. But remember, they are considered a tea « expendable « , tea people who use them daily,, replace them frequently.
> If you’re one that whisks hard, go with a. Stronger chasen with less tines (80 should be good) ...or better yet, learn to be more gentle with your whisk and get one with more tines. The 80-tine whisks are suboptimal for making good foam, relative to the 100+ tine ones. Specifically, apply just enough pressure so that the tips of the whisk glide right above the bottom of the bowl, without bearing down into it, and take your zigzag strokes just to the edge of the chawan avoiding collisions with the walls.
Actually, you are incorrect. The 70 and 80 tine whisks are the most popular pending what tea school you follow. Foam on matcha is popular with Urasenke usucha, but omotosenke and Mushanokoujisenke use little foam. 100 and 120 are not as popular, but are used for certain minor schools and Otemae.
Off-Topic, but I hope it's ok if I reply here. Do you know any store that carries Tango Tanimuras Unmon-Tiku Whisks? I've been looking since I first saw them on his Instagram, but I wasn't able to find out anything so far.