Koicha Chasen, Chu-araho

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Origin:Takayama, Nara, Japan


Bamboo whisk made from shirotake (white bamboo) for Koicha tea ceremony (濃茶, “thick tea”). Koicha is a traditional matcha preparation using a lot of matcha with a small amount of water, so the tea becomes thick like a paste. It is considered even more formal than the standard Usucha (“thin tea”) tea ceremony. Komakichi recommends chu-araho (approx. 48 prongs) for Koicha because each prong is thick, strong, and won’t break easily.

This chasen is crafted by Komakichi Kubo and his family. Please note that each item is exquisitely hand-crafted and unique so the shipped pieces may not exactly match the photo. This item comes in an original paper box from Komakichi.

Read more about Komakichi Kubo.

Recommended: Before every use, please soak the prongs in warm water for 5 minutes to soften the tips.


Care Instructions:

1. Gently pull the chasen out of the paper box. If any paper remains, soak the handle in lukewarm water for 15 minutes and brush gently with a clean dish towel.

2. Before using your chasen for the first time, soak the whisk in hot water for 10-15 minutes to unfurl the tips.

3. Afterwards, before each use, soak the chasen in hot water for 1-2 minutes before whisking to soften the tines.

4. After making matcha, rinse the chasen in clean water to remove excess matcha and dry it in a well-ventilated place.

5. Avoid use of detergents. NOT dishwasher-safe.

6. To keep your chasen in the best condition for as long as possible, use a kusenaoshi once dry to preserve the shape of the chasen tines.


Hot Brew Preparation

Cold Brew Preparation


  • Takayama Chasen
  • Made by Komakichi Kubo
  • Bamboo: White
  • Prong: Chu-araho (approx. 48)
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