Tea whisk | Takayama tea whisk Kurotake Shin

This is a 60-stalk Takayama tea whisk from Nara Prefecture, a traditional Japanese craft, made using black bamboo. Every step of the process is carefully carried out by hand by skilled artisans, resulting in a beautifully made tea whisk. The characteristic feature of the true shape is an egg-shaped curve, with not only the tip but the entire bristles being shaved down, and as the whole bristles are finished to be thin, they are elastic and flexible, allowing you to brew finely textured matcha. It is said that there are only about 15 tea whisk craftsmen in Japan today, and Takayama tea whisks, which are the result of their highly skilled craftsmanship, are very flexible and have a fine, smooth texture that makes them excellent tools for making matcha.They are also carefully made to last a long time. ・The History of Takayama Chasen It was founded in Takayama, Ikoma, Nara Prefecture, during the Muromachi period, about 500 years ago. It is said that Takayama Minbunojo Nyudo Sosuke created the Takayama Chasen when he was asked by the tea master Murata Juko, who is said to be the founder of wabi-cha tea, to make a stirring tool suitable for the tea ceremony. The Takayama Chasen he created was then presented to Emperor Go-Tsuchimikado. The Emperor liked it so much that he gave it the name "Takaho" along with words of praise. Sosuke was so moved that he worked hard to make more Chasen and improve his techniques, and the manufacturing method was passed down to only one son in the Takayama family. Later, when the Takayama clan was transferred to another place, he entrusted the making of the secret Chasen to the remaining 16 retainers. ・Production process Takayama chasen are made by carefully going through the following eight steps all by hand to produce beautiful, delicious matcha whisks. "Haratake" The bamboo is left to sit for 2-3 years before being cut to the required size. Three types of bamboo are commonly used: white bamboo, black bamboo, and soot bamboo. "Kataki" The first step in making the tip. The bark of the part that will become the tip is peeled off from about the top half of the node. The part that will become the tip is then split with a knife. This varies depending on the thickness of the bamboo, but the standard is a minimum of 120% and a maximum of 240%. "Small division" This is the process of splitting the piece of wood into even smaller pieces. When splitting, large and small pieces are alternated. "Flavor Shavings" This is the most difficult and important process to make the tip of the tea stalk, which determines the taste of the matcha. The tip is carefully shaved so that it is thinner than the base. After that, it is squeezed to make a round shape. "Chamfering" This is the process of removing the corners of each tea whisk by slightly shaving them off. By removing the corners, tea is less likely to stick to the whisk. "Part 1 and Part 2" This is the process of upper knitting, where the thread is wrapped twice to firmly secure the base of the lower knitted spike. "Arrange your waists" This is the process of deciding the size of the chasen and adjusting the bristles, height of the base, and spacing. "Finishing touches" This is the final process where any irregularities in the tips are corrected and the shape, height to the tips, and spacing are adjusted.