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Bamboo Matcha Whisk

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Our ‘chasen’ whisk, handmade from bamboo, is a must-have utensil to prepare Matcha in the tradition of Japanese tea ceremony.

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  • Product Details
    Material Bamboo

    Height: 107mm

    Diameter: 57mm

    Care: After use, rinse it under warm water and let it dry.

  • Delivery & Returns

    Free DPD Next Day Delivery for orders over £50.00


    Orders placed before 2pm GMT on week days will be dispatched on the same day. Orders placed after 2pm, will be despatched the next working day.

    Delivery Pricing

    UK Standard Delivery (3-5 Days)* From £3.75
    UK Next Day Courier** £6.50
    International (5-15 Days) From £6.50
    *Geographical restrictions apply

    We understand that sometimes you may want to return products. In the event you are not entirely happy with your purchase please email [email protected] or call us on 0207 183 2113.

    Read our full Returns details


Bamboo Matcha Whisk

In traditional Japanese tea ceremony, Matcha is carefully prepared by whisking the tea powder in water using a ‘chasen’ whisk. Practitioners of the ‘Way of Tea’ (‘chadō 茶道’) spend a lifetime perfecting the gestures of tea preparation, considered a way to spiritual enlightenment. The utensils used in tea ceremony are worshipped as true treasures and often handed over from master to disciple over several generations.

We selected our JING ‘chasen’ whisk to facilitate in the preparation of a ‘thin Matcha’ (‘usucha 薄茶’). ‘Kazuho’ style is perfectly adapted to this, carved from a single piece of three-year-old bamboo harvested in the winter and dried for up to a year before being slowly curved and threaded into the final product. ‘Kazuho’ whisk also differentiates by its numerous bristles (up to 120) which help emulsify Matcha powder into a deliciously creamy and frothy infusion.

To optimize the durability of your ‘chasen’ whisk shape, we recommend using our JING whisk holder.

Enjoy with our Organic Ceremonial Matcha and learn more about Matcha with our Matcha Guide.

As recommended by Elle Macpherson in The Telegraph, November 2019

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