Traditional Nara Chasen | Takayama Chasen 70

It will be the 70th Takayama Chasen in Nara Prefecture, which is a traditional Japanese craft. All processes are carefully handmade by craftsmen with traditional techniques, resulting in a beautiful chasen. It is said that there are only about 15 chasen craftsmen in Japan today, and the highly skilled Takayama chasen has become very good, and it is also an excellent tool for making fine and smooth matcha. , Made carefully so that it can be used for a long time. ・ History of Takayama Chasen It was born in Takayama in Ikoma, Nara Prefecture, about 500 years ago during the Muromachi period. It is said that the tea master Murata Juko, who is said to be the founder of Wabi-cha, requested the production of a stirring tool suitable for the tea ceremony, and that it was created by Takayama Minbu-Irimichi Sosui. After that, the Takayama Chasen that was created was presented to Emperor Gotomimon. I was very pleased with it, and received the name of "Takashi" from the emperor along with a compliment. Impressed Soseki worked hard to make chasen and improve his skills, and the manufacturing method became the story of the Takayama family. After that, when the Takayama clan was transferred to another place, the remaining 16 vassals were entrusted with the production of the secret chasen. I did. ・ Manufacturing process Takayama Chasen is made into a beautiful and delicious matcha chasen by carefully performing all the following eight steps by hand. "Haratake" Cut the bamboo that has been aged for 2 to 3 years to the required size. Three types of raw materials are often used: white bamboo, black bamboo, and soot bamboo. "Katagi" The first step to make the tips. Peel the epidermis of the tip from the upper half of the knot. Then divide the part that will be the tip with a kitchen knife. There are differences depending on the thickness of the bamboo, but the standard is at least 120% and at most 240%. "Small discount" The process of breaking the part divided by a piece of wood into smaller pieces. When splitting, split the size alternately. "Taste shaving" The process of making the most difficult and important tips that affect the taste of matcha. Carefully scrape the tips so that they are thinner than the roots. After that, squeeze it so that it becomes round on the body side and make a shape. "chamfer" The process of scraping both corners of the chasen one by one and removing the corners. Eliminating the corners makes it difficult for tea to adhere. "First part / second part" The process of performing the upper knitting by double threading to firmly fix the root of the lower knitted rising ear. "Waist line up" The process of determining the size of the chasen and adjusting the height and spacing of the falling ears and roots. "Finishing" The final process to correct the disorder of the tip and adjust the shape, height and interval to the tip.