Matcha Whisk Technique — Chasen Types and Method
Optimal usucha whisking uses a W-motion (not circular) with 80–100 prong chasen at the water surface, producing fine crema-like foam in 20–30 seconds. The W-motion aeration rate produces smaller, more uniform bubbles than circular whisking.
| Measure | Value | Unit | Notes |
|---|---|---|---|
| Chasen prong count: usucha (standard) | 80–100 | prongs | More prongs = finer foam; 100-prong produces most uniform crema |
| Chasen prong count: koicha | 60–80 | prongs | Fewer prongs for stirring thick paste without aeration |
| Optimal whisking motion (usucha) | W or M shape (not circular) | Rapid side-to-side motion at water surface; circles create bubbles too large | |
| Whisking duration for fine foam | 20–30 | seconds | Active whisking; then slow figure-8 to settle large bubbles |
| Water level for whisking | ~60–70ml | Usucha: 2g matcha in 70ml water; bowl should allow chasen movement without spilling | |
| Chasen soaking time before use | 30–60 | seconds | Room-temperature water softens tines; prevents breakage |
The whisking step is where matcha preparation becomes a physical skill. Even with correct powder, water temperature, and quantity, poor whisking technique can produce a lumpy, insufficiently aerated result.
The Physics of Foam
Matcha foam (the thin crema-like layer on top of properly prepared usucha) forms because:
- The W-motion whisk agitates the suspension at the water’s surface
- Air is incorporated as the chasen breaks the surface tension repeatedly
- Fine particles (~5–10μm) and some surface-active compounds (proteins, saponins) stabilize small air bubbles
The resulting foam should be fine-bubbled, uniform, and approximately 3–5mm thick. Large, coarse bubbles indicate insufficient whisking speed or a large-prong chasen.
Step-by-Step Usucha Technique
- Pre-warm the chawan: Pour hot water into the bowl, swirl, discard
- Wet the chasen: Soak tines in the warm water used for pre-warming
- Sift the matcha: Use a fine-mesh sieve or dedicated matcha sifter; prevents lumps
- Add matcha and water: 2g matcha, then pour 70ml of 75°C water
- Mix to paste first: Gently stir the powder with chasen in a circular motion until no dry clumps remain
- Active whisking (W-motion): Hold the handle loosely, keep wrist flexible, rapid horizontal W motion at surface level for 15–20 seconds
- Settling stroke: Slow gentle circle to flatten large bubbles, bring chasen to center and lift straight up
- Drink immediately: Foam degrades within minutes
Koicha Technique
Koicha (thick tea) is not whisked to foam. It is stirred in a slower, figure-8 or kneading motion to produce a smooth, thick paste consistency without significant aeration. The ratio is approximately 4g matcha per 40ml water — this concentration makes aeration impossible and undesirable.
Chasen Maintenance
After use: rinse immediately in water, reshape tines over a chasen holder (kusenaoshi), allow to air dry. Never use soap. Store on kusenaoshi holder to maintain the curved shape. Replace when more than 5–6 tines break, or when the characteristic inward curve is lost.