FAQ
- How do I whisk Matcha with a chasen?
When whisking Matcha with a chasen, first, start off with a slow, circular pattern to loosen up any powder stuck on the bottom or sides of the cup. Once the large clumps are mixed in, whisk vigorously in a W-shape motion.
We recommend whisking your Matcha in 50-75 mL of your choice of liquid (water or milk) for easier whisking.
- How long does it take to whisk Matcha using Chasen?
It takes only 10 seconds for the Matcha powder to dissolve. Using ASAGAO / Chasen will ensure a creamy smooth foam on top of your Matcha tea or latte.
- How should I wash the Chasen after use?
Wipe the chasen tips gently with soap and rinse under running water with hand after use. Pat dry with towel and leave in open air to dry.
- How do I store the Chasen after use?
After washing your chasen, make sure it is completely dry before storing it away. You may store it in a plastic container or ideally on a whisk holder to keep its shape. If it is not kept in a dry area, mold may start to grow.
- How long can the chasen last?
If you prepare Matcha once a day using the chasen, it should last around one year. To prolong the life of your chasen, make sure you follow our tips on how to wash and store your chasen.
- My chasen tips have loosened. Can I still use it?
Yes, you can still use it. After a few uses, the tips will straighten out and bend inwards. This is to be expected. To reshape chasen, dip your finger between outer tips and inner tips, then gently bend the outer tips outwards.
- What is the difference if I use ASAGAO / Chasen instead of YUKIWA / Hand Mixer?
Using ASAGAO / Chasen is the traditional method of whisking tea, whereas using YUKIWA / Matcha Mixer allows you to mix Matcha simply with a press of a button. With the right technique, whisking Matcha with ASAGAO / Chasen will result in finer and creamier texture foam as compared to YUKIWA / Matcha Mixer.
If you love the traditional method of whisking tea in Japanese Tea Ceremony, we definitely recommend you to purchase ASAGAO / Chasen together with SUMIRE / Scoop!
DESCRIPTION
Have you ever experienced matcha powder clumps sticking on your tongue while drinking your matcha tea/latte? A major bummer isn’t it?
This often happens when matcha powder is mixed using spoon, fork or metal whisk, which is a big No-No.
Our specially crafted ASAGAO / Chasen could mix the matcha powder with no hustle within just 10 seconds! With not a single powder clump left behind to ensure the smoothest matcha tea experience.
Each of our ASAGAO / Chasen is handmade by professional craftsmen from a single piece of exotic purple bamboo, then engraved with Niko Neko logo on the handle with the greatest precision.
IMPORTANCE OF CHASEN WHISK
- Ensures matcha powder is evenly mixed with water to enhance the richness of matcha tea/beverage.
- Ensures no matcha powder is left in the form of clumps after mixing.
- Helps to form a delightful and creamy foam on top of matcha tea, which is not achieveable with spoon or metal whisk.
WHY ASAGAO / CHASEN WHISK?
- Made from special exotic purple bamboo which has higher flexibility & durability compared to regular bamboo Chasen in the market.
- Easier to mix matcha powder and create a creamy foam due to its softer and flexible tips.
- Smaller handle width for much easier whisking.
CARE NOTES
- Wipe the chasen tips gently with soap and rinse under running water with hand after use. Pat dry with towel and leave in open air to dry.
- After a few uses, the tips will straighten out and bend inwards. This is to be expected.
- To reshape chasen, dip your finger between outer tips and inner tips, then gently bend the outer tips outwards.
RECIPES
Hot Matcha Latte – 200 mL
Mix ingredients below with ASAGAO / Chasen Whisk until smooth and no visible clumps:
a. Warm Water – 30 mL
b. Granulated Sugar – 2 – 3 teaspoons
c. REN / Matcha Powder – 4.5 g or 2 teaspoon + 1/2 teaspoon
Warm 170 mL of fresh milk to 55C – 60C.
Pour into the Matcha mixture above. Then, mix evenly with ASAGAO / Chasen Whisk.
Iced Matcha Latte – 150 mL
Mix ingredients below with ASAGAO / Chasen Whisk until smooth and no visible clumps:
a. Fresh Milk – 75 mL or 1/3 cup
b. Granulated Sugar – 2 -3 teaspoons / Sugar Syrup – 15 mL
c. REN /Matcha Powder – 4.5 g or 2 teaspoon + 1/2 teaspoon
Pour the mixture above into 75 mL fresh milk with ice.
Pour the rest of the cold milk.
Hot Matcha Tea (Usucha) – 100 mL
Whisk ingredients below with ASAGAO / Chasen Whisk until frothy, smooth and no visible clumps:
a. Warm Water (Temp – 85c) – 100 mL
b. REN / Matcha Powder – 1.5 g or 1.5 teaspoon / 2 scoops of SUMIRE Chashaku
Iced Matcha Tea – 150 mL
Mix ingredients below with ASAGAO / Chasen Whisk until smooth and no visible clumps:
a. Room Temp. Water – 50 mL
b. REN / Matcha Powder – 2 g or 1 teaspoon / 2 scoops of SUMIRE Chashaku
Pour the mixture above into 100 mL of room temp water and mix gently again. Add ice.
REVIEWS
★★★★★
“I’ve finally gotten my Niko Neko Chasen and it’s the best investment ever if you’re always making matcha latte at home. No more to clumpiness in matcha!”
Tee Joann
