At JUJUHOME CHA, an in-house curation of everything matcha, the right tools turn a daily drink into a quiet ritual. At the centre of it all is the chasen - the traditional bamboo whisk used to prepare matcha for centuries.
The chasen traces its origins to the Song Dynasty in China (960–1279), later arriving in Japan during the Muromachi period more than 500 years ago. In Takayama, dedicated bamboo craftsman Tamonji Murata created the first Japanese tea whisk, setting a new benchmark that would see tea preparation become more accessible beyond elite tea ceremony circles. Today, the wide yellow bamboo chasen remains the preferred style for preparing usucha - the lighter style of matcha used for the vibrant shots that power JUJUHOME CHA’s lattes.
JUJUHOME CHA’s chasen is the same 100-prong bamboo whisk used daily by expert baristas in Hackney Wick, as well as the new Boxpark Shoreditch pop-up location, where a curated matcha menu is done properly. Hand-crafted from natural bamboo and engraved with the JUJUHOME mark, each piece features a binding string dyed in a signature shade of blue - a subtle nod to the original bar.
For quiet moments at home, preparation is key. Before its first use, soak the whisk in a small cup of hot water. This gently softens the bamboo and opens the delicate prongs. Before every use, repeat this quick soak. Bamboo is naturally flexible, but dry prongs can become brittle and break during whisking. The payoff is always worth it.
All method (no madness), here’s how JUJUHOME CHA does it. Add the ceremonial matcha and water to a bowl (called a Chawan), then hold the whisk lightly and move it quickly in ‘M’ and ‘N’ motions across the surface rather than pressing it against the bowl. This swift, relaxed motion introduces air into the tea, creating the fine microfoam that signals properly whisked matcha (this, plus precise quantities and high-quality matcha such as the one you can buy HERE, is the real secret to the perfect vibrant green finish). If larger bubbles appear, lightly skim the surface with gentle strokes to smooth them away.
Once your brew is ready to be sipped and savoured, rinse the whisk in warm water or gently remove residue with your fingers. Avoid soap - bamboo is absorbent and can hold onto unwanted flavours. Let the whisk dry on a chasen holder to maintain its shape and allow airflow between the prongs.
This is a living tool. Over time, bamboo will naturally soften and wear, so you should replace your whisk if the prongs begin to break, warp, or show signs of mould. Treat it well and your chasen will do what it has done for centuries.
