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Matcha and hot water are then put in a chawan (茶碗), the bowl, and stirred with chasen (茶筅), a whisk usually made from bamboo. It is drunk from the chawan. It is drunk from the chawan. One drinks matcha after finishing (not during) eating sweets in order to allow a prolonged taste of the matcha.
Chasen / bamboo whisk: A chasen is an integral part of Japanese tea ceremonies, used to stir or whip matcha into the desired consistency. Cage whisk / ball whisk: A cage whisk, sometimes also referred to as a ball whisk, is a balloon whisk with a small spherical cage trapped inside of it, which in turn holds a metal ball.
Bottom: iron pot placed on furo, bamboo ladle and hibashi placed upright in shakutate, fresh water container mizusashi on lacquered wood shelf tana Some implements for tea ceremony. From bottom left: chashaku (tea scoop), sensu (fan), chasen kusenaoshi (whisk shaper), chasen (bamboo whisk) and fukusa (purple silk cloth)
It includes a bamboo whisk and scoop, a ceramic whisk holder, a ceramic bowl, a ceramic scoop stand, a cotton tea cloth and a matcha powder sifter. $29 at Amazon Related Stories:
The highest quality water is ‘Tiashui’, rain or snow water collected in bamboo tubes or crocks, with natural spring water coming in second. [24] Lu Yu set 20 different levels of water quality. [2] The next important part of fine tea is an aesthetically pleasing tea service allowing for the fragrance of the tea to be appreciated. [24]
Also, Omotesenke uses both an untreated bamboo chasen and a susudake chasen, or darkened-bamboo tea whisk, while Urasenke uses untreated bamboo for its chasen or tea whisk. The Fushin-an estate, where the 3rd generation, Sōtan, lived until retirement, is the home and headquarters of Omotesenke.