When we prepare Matcha, a bamboo whisk known as a chasen is a must.
Takayama town, Nara in Japan is its birthplace where most people have been devoted to the amazing work of producing them. The process to complete a chasen is tremendously hard and long, which is partly to be seen at the Bamboo Garden and Museum in the town.
The long work starts from the preparation of materials. 2 or 3-year-old bamboos are usually selected. After harvested, bamboos are boiled to remove oils, and dried outside during January and February. Then, they have to be stored for more than a year, preferably, more than three years with attentive care in order to make the best quality products. It has already been many years only for the preparation for materials.
A leaflet issued by the museum says, “The head of a tea whisk may have as many as 60 to 120 split fibers, depending on the school and the utilization of materials. Each of the fibers is carefully split with a small blade. If a single fiber is mistakenly cut, the whisk is ruined. This delicate work continues to produce fine products and can truly be called a traditional handcrafting art.”
No doubt!
