The earliest extant Chan monastic code, titled Chanyuan Qinggui ( Rules of Purity for the Chan Monastery, 1103), describes in detail the etiquette for tea ceremonies. Preparation and consumption of powdered tea was formed into a ritual by Chan Buddhists. During the Song dynasty (960–1279), the method of making powdered tea from steam-prepared dried tea leaves and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. The tea was prepared by roasting and pulverizing the tea, decocting the resulting tea powder in hot water, and then adding salt. In China during the Tang dynasty (618–907), tea leaves were steamed and formed into tea bricks for storage and trade. When a blend is named by the grand master of a tea ceremony lineage, it becomes known as the master's konomi. Lower-quality matcha is referred to as culinary-grade, but no standard industry definition or requirements exist for matcha.īlends of matcha are given poetic names known as chamei ("tea names") either by the producing plantation, shop, or creator of the blend, or by the grand master of a particular tea tradition. Matcha used in ceremonies is referred to as ceremonial-grade, meaning that the powder is of a high enough quality to be used in the tea ceremony. In modern times, matcha is also used to flavor and dye foods, such as mochi and soba noodles, green tea ice cream, matcha lattes and a variety of Japanese wagashi confectionery. The traditional Japanese tea ceremony centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative spirituality. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The green tea plants used for matcha are shade-grown for three to four weeks before harvest the stems and veins are removed during processing. 'ground and powdered tea') is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. Each chasen is shipped in a plastic case, but it should not be stored in the case after whisking matcha, as doing so could cause mould to develop on the chasen.Matcha ( 抹茶, English: / ˈ m æ tʃ ə, ˈ m ɑː tʃ ə/ Japanese: Mandarin: pinyin: mǒchá Korean: 말차 RR: malcha, lit. The tips straighten out with use.So before you use a new chasen, appreciate the curled tips as yet another sign of fine craftsmanship.
The artisans give the tips a curled shape, but this is simply done as a final decorative flourish and to protect the tips before they are used. So the handle of a bamboo whisk invariably has cracks in it, but thanks to the thread, it can be used without falling apart, despite the cracks. One piece of bamboo is split several times down the middle to form many fine bristles, or tips, and black thread is used to separate and bind the inner and outer tips.
With each tip moulded individually, the chasen separates cleanly from freshly whisked matcha tea. The bamboo tips provide just the right amount of flexibility to allow you to whisk very quickly without scraping the tea bowl. The bamboo is gradually shaped and crafted until it forms fine tips. Each tip is a work of meticulous craftmanship.
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