Chado Tools — Chasen, Chawan, Chashaku
Traditional matcha preparation requires three core tools: the chasen (bamboo whisk) with 80–120 prongs for foam formation, the chawan (ceramic bowl) sized for comfortable two-handed holding, and the chashaku (bamboo scoop) calibrated for 2–4g of matcha.
| Measure | Value | Unit | Notes |
|---|---|---|---|
| Chasen prong count: usucha (thin tea) | 80–100 | prongs | More prongs = finer foam; 80-prong standard for most usucha |
| Chasen prong count: koicha (thick tea) | 60–80 | prongs | Fewer prongs for stirring thick paste consistency |
| Traditional chasen origin | Takayama, Nara Prefecture | Over 90% of Japan's chasen produced in Ikoma city, Nara (historically Takayama) | |
| Chawan diameter (standard usucha bowl) | 12–14 | cm | Deep enough to whisk without spilling; wide enough for W-motion |
| Chashaku (matcha scoop) standard measure | ~2 | g per scoop | Calibrated for usucha; double for koicha |
| Bamboo species for chasen | Phyllostachys nigra (black bamboo) | Smoked to pale ivory color; dried bamboo for handle; split for tines |
The tools of the Japanese tea ceremony are not merely functional objects — they are aesthetic objects, philosophical statements, and in many cases, works of art accumulated over generations. Understanding the three primary tools deepens appreciation of both the ceremony and the craft of matcha preparation.
Chasen (茶筅) — The Bamboo Whisk
The chasen is the most technically demanding tea tool. Crafted entirely from a single piece of bamboo, its tines are split by hand using specialized knives, then curled inward at the tip to create the characteristic brush shape. The number of tines ranges from 16 (most rustic, historical) to 120+ (most refined, for ceremonial usucha).
Prong count and purpose:
- 16–32 prong: Rough chasen; historical; for thick koicha in some schools
- 60–80 prong: Standard koicha chasen; good for thick preparations
- 80–100 prong: Standard usucha chasen; most common in tea ceremony and daily use
- 100–120+ prong: Ultra-fine; for producing the thickest, most uniform foam
The chasen from Ikoma city (Nara Prefecture) has been crafted since the late 15th century, when the first chasen craftsmen settled there. The Takayama Chasen Preservation Society maintains traditional hand-crafting methods, though production volume remains small.
A chasen should be wetted before use (soaking in room-temperature water for 30 seconds) and stored in its chasen holder (kusenaoshi) to maintain its curved shape. A well-maintained chasen lasts 2–3 months of daily use before the tines begin to break.
Chawan (茶碗) — The Tea Bowl
The chawan is arguably the most artistically valued tea tool. Great tea bowls are treated as cultural treasures: a single historic chawan by a master potter can sell for millions of dollars at auction.
Functionally, the chawan must:
- Be deep enough to whisk without spilling
- Be wide enough to use the W-motion whisking technique
- Fit comfortably in two hands (the standard holding position for receiving tea in ceremony)
- Retain heat during preparation without becoming too hot to hold
The aesthetic values applied to chawan are deeply influenced by wabi aesthetics: asymmetry, texture, marks from the kiln, visible clay and glaze irregularities are celebrated rather than avoided. Famous chawan styles include Ido (Korean-origin bowls prized by tea masters), Raku (specifically made for tea ceremony), and Hagi (from Hagi, Yamaguchi Prefecture).
Chashaku (茶杓) — The Matcha Scoop
The chashaku is a slender bamboo scoop used to transfer matcha from its container to the chawan. It is calibrated so that one standard scoop measures approximately 2 grams — the standard amount for usucha preparation. Koicha typically uses two scoops per bowl.
Chashaku are often personally made by tea masters and are among the most personalized tea tools. Some historic chashaku created by famous tea masters are preserved as museum objects.