Suikaen Chasen
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Experience the Art of Suikaen Chasens
Discover the true art of traditional Japanese tea-making with our exquisite handcrafted Chasens from Suikaen. These delicate yet durable Chasens are made without the use of chemicals, ensuring an authentic and eco-friendly experience.
Meet the Master: Yasaburo Tanimura
Yasaburo Tanimura, a 25th generation Chasen master and one of only 18 remaining, has perfected the art of Chasen-making over 500+ years. Hailing from Takayama, the only Chasen-making community in Japan, he uses locally grown bamboo to create these exceptional whisks.
Why Choose Suikaen Chasens?
Our handmade Chasens are a testament to quality and craftsmanship, setting them apart from mass-produced alternatives. With finer, more flexible tines and an exceptional attention to detail, Suikaen Chasens are not only visually stunning but also built to last.
The 7-Step Journey to Perfection
- Hegi: Carefully peel and divide bamboo skin, cutting out the endodermis.
- Kowari: Precisely divide the tines for a delicate finish.
- Ajikezuri: Thin the bristles for a smooth and even whisking experience.
- Mentori: Shave and round the bristle edges for a polished look.
- Shitaami: Skillfully separate and knit inner and outer bristles with thread.
- Uwaami: Maintain Chasen shape with a double-knitting technique.
- Shiage: Artfully arrange each bristle to create the perfect Chasen shape.
Caring for Your Chasen
Upon arrival, gently remove your Chasen from its packaging, as it is attached with rice-based glue. Clean the base to eliminate any residue, and start your Chasen journey by rinsing it with warm water. Before each use, soak in water for 1 minute to ensure the Chasen stays flexible and doesn’t fracture.
- Remove the metal barrier bag containing the matcha powder.
- Carefully cut open the bag and pour the matcha into the Johnny Matcha tin.
Storage Options:
- Short-Term (1-2 weeks): Store the tin on the counter, away from sunlight and heat.
- Long-Term: Keep the tin in the refrigerator. Ensure the interior lid is secure to prevent oxidation.
Proper storage maintains matcha's freshness and flavor.
Koicha (Thick Tea) Preparation
Ingredients:
- Matcha: 4 grams (roughly 4 almond-sized scoops with a chashaku or 2 level teaspoons)
- Water: 1 oz (30 ml), heated to 176°F (80°C)
Steps to Prepare:
- Measure and Sift:
- Heat and Add Water:
- Whisk and Blend:
- Enjoy Your Koicha:
Usucha (Thin Tea) Preparation
Ingredients:
- Matcha: 2 grams (roughly 2 almond-sized scoops with a chashaku or 1 level teaspoon)
- Water: 2.5 oz (75 ml), heated to 160-175°F (70-80°C)
Steps to Prepare:
- Measure and Sift:
- Heat and Add Water:
- Whisk and Blend:
- Enjoy Your Usucha:
Iced Matcha Latte Recipe (12 oz)
Ingredients:
- Matcha: 2-3 grams (use 2g for a subtle flavor, 3g for a more complex taste)
- Water: 2 oz, room temperature or cold
- Milk: 6 oz milk or milk alternative
- Ice: 4 oz ice cubes
Steps to Prepare:
- Create Your Matcha Base:
- Prepare the Ice:
- Add Milk:
- Combine and Serve:
A cultivar is a specific variety of a plant that has been selectively bred or naturally developed for certain characteristics, like flavor, color, or how well it grows in specific conditions. For matcha, the cultivar of the tea plant affects its taste, aroma, and even how smooth or creamy it feels when you drink it. Think of it like different types of apples—Granny Smith, Fuji, or Honeycrisp—all are apples but have unique flavors and uses. Similarly, matcha cultivars offer distinct profiles, making each one special. Some cultivars are easier to grow and more resilient, making them popular with farmers, while others are more delicate and require extra care, resulting in rare and unique flavors.
