Traditionally Matcha is whisked in a bowl using a whisk (Chasen). Each whisk is made with bamboo that has been withered for periods of up to 4 years. It is then hand crafted into what one can only call a work of art. Each piece of bamboo is split and shaved into 100 little tines (prongs), which when used will produce a smooth and frothy bowl of Matcha.

Using your whisk

Ensure that all the powder is in the middle of the bowl, start whisking slowly and then pick up speed, whisking back and forth (in a W motion, not in a circular pattern) until bubbles start to form. Agitate the brush against the inside of the bowl, and try not to scrape the bottom of the bowl, as this will damage the prongs of the whisk. Whisk until there all the powder is mixed with the water and a nice froth appears. 

Caring for your whisk 

The whisk should be cleaned and dried after each use. To clean the whisk rotate it under the tap, and remove any tea remains using a toothbrush, if necessary. After rinsing stand it on its base, so the tines are sticking up in the air (or place it on a whisk holder, if you have one.)