This Matcha whisk has been hand-cut into 120-splits (120-splits is the most a whisk can have) which makes it an efficient whisk for easily incorporating Matcha with the water to achieve a creamy, thick bowl of Matcha.
Our Japanese whisks are made in Japan – not China – which makes them more expensive but also sturdier, better-made, and longer-lasting. Most sellers of bamboo whisks both here and abroad are selling Chinese-made whisks, whether or not they know it, and often even when they are purchasing their whisks from Japanese wholesalers. China certainly does have substantial quantities of bamboo forests that can be used to make this type of tea tool, but it is not a tea tool that is currently in use in Chinese tea culture. Chinese bamboo whisks are made simply to cut into the Japanese traditional craft market and supply the market with a cheaper product.
It is all about the retail selling price. Chinese whisks are cheaper to re-sell and unless it is firmly stated as to where the whisk was made, it is not easy for consumers to determine the origin just by the appearance. We had to query several of our Japanese sources in Japan before we found real Japanese-made whisks. For economy of cost, we do stock some Chinese whisks but have kept the cost of these Japanese whisks low to accommodate those who really want a traditional Japanese-made whisk.
Practitioners of Chanoyu, the Japanese tea ceremony, often use other styles and shapes of whisks for specific types of Matcha or when making koicha (thick tea) instead of usucha (thin tea). As with many tools used in Chanoyu, the Japanese Tea Ceremony, there are always many choices of tools, cups, etc. And for those who are unfamiliar with these practices, the number of items and points of procedure can seem daunting at first.
There is a wonderful display of chasen in varying sizes, shapes and overall tine construction on display in one of the subtemples of the Daitokuji temple in Kyoto, Japan.