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spacesamurai
2nd Degree Black Belt
Joined: 02 Feb 2007
Posts: 204
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 Posted: Nov 24, 2007 8:56 am Post subject: Chasen |
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| I've noticed many chasen come with either 80 or 100 tines. Clearly 100 tines involves more effort, but is it more desireable? Is there a difference? |
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Photiou
Black Belt
Joined: 25 Apr 2007
Posts: 125
Location: Finland
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| Posted: Nov 24, 2007 9:27 am Post subject: |
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Just checking some Japanese vendor sites gives some contradictory info:
site 1) 80-tip recommended for beginners
site 2) 100-tip easier to use - for beginners and those who prefer thick handle
. 80-tip for experienced and those who prefer not so thick handle. |
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spacesamurai
2nd Degree Black Belt
Joined: 02 Feb 2007
Posts: 204
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| Posted: Nov 24, 2007 9:35 am Post subject: |
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| huh, I didn't notice that, my chasen with 100 tines does have a thicker handle. |
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syntheticpanda
2nd Degree Black Belt
Joined: 07 Nov 2006
Posts: 198
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| Posted: Nov 24, 2007 3:37 pm Post subject: |
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| I read somewhere that different numbers of tines are preferred by different schools of the tea ceremony. |
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Kevangogh
Forum God
Joined: 19 Jul 2005
Posts: 904
Location: Japan
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| Posted: Nov 24, 2007 6:14 pm Post subject: |
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Our maker makes 180 different types. Yes, it mostly has to do with what style, which type of matcha you make, etc. From my experience, getting a good foam is mostly due to proportion of matcha to water and also in getting the right temperature (making sure it's hot enough.)
I recently learned quite a bit about the differences between Chinese & Japanese whisks. For example, the bamboo for Japanese whisks is naturally dried for 1 1/2 years before being made into a whisk whereas the Chinese do not wait so long. There seems to be a problem with fungus if a newer cane is used and the Chinese are known to use fungicide on their whisks. Also, interestingly, many of the Chinese whisks actually use imported Japanese bamboo. There is also a difference in technique used to cut the bamboo splines, the Japanese use a sharp blade and the Chinese use a sawed kerf. Supposedly, the Japanese method makes the splines thicker and they will last longer. I have noticed in practice that they do last longer. Keep in mind this is what the Japanese craftsman is telling me, but I do believe it.
All of that said, I may start carrying Chinese whisks because almost all of the other shops are carrying them and it makes me look artificially expensive. If I do, I will make it very clear which is which. |
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Chip
Spam/Troll Killer
Joined: 21 Apr 2006
Posts: 737
Location: Back in the TeaCave atop Mt. Fuji, purging looters
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| Posted: Nov 25, 2007 12:03 am Post subject: |
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WOW...that is enlightening to say the very least.  |
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britt
2nd Degree Black Belt
Joined: 22 Oct 2007
Posts: 175
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| Posted: Nov 25, 2007 6:19 am Post subject: |
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| admin wrote: | | From my experience, getting a good foam is mostly due to proportion of matcha to water and also in getting the right temperature (making sure it's hot enough.) |
After getting myself used to lowering water temperature for sencha and gyokuro, I had to reverse this for matcha. For the Japanese leaf teas, Kevin has always stressed water that is "cool enough." For matcha he stresses the water must be "hot enough." I completely agree in both cases. The only time I had problems getting matcha to foam was by using water that wasn't hot enough. However, I would not use boiling water.
| admin wrote: | | There seems to be a problem with fungus if a newer cane is used and the Chinese are known to use fungicide on their hisks. |
It's not surprising that the mainland Chinese always find a way to make the healthiest, most natural foods and teas dangerous for consumption.
| admin wrote: | | Supposedly, the Japanese method makes the splines thicker and they will last longer. I have noticed in practice that they do last longer. |
I've been told that this is the reason the 100 and 120 tine whisks don't last as long, at least in the hands of a beginner, because the splines are thinner relative to the 80 count whisks.
| admin wrote: | | All of that said, I may start carrying Chinese whisks because almost all of the other shops are carrying them and it makes me look artificially expensive. If I do, I will make it very clear which is which.) |
That's too bad, but I don't blame you. It is short-sighted consumers that force these decisions. This is the price of globalization; honest and safety-oriented retailers can't compete by selling quality items because the average consumer would rather poison himself to save a buck, supporting a communist slave state in the process. We willingly contribute to our own destruction. The day will soon come when there won't be a choice of buying a high quality whisk handcrafted in Japan.
The tea consumer has two choices:
Support the communists and buy a $12.00 poison whisk that you will replace after making three bowls of matcha, if it doesn't kill you first. Contribute to the demise of traditional Japanese arts, and prepare yourself to drink poisoned Chinese matcha, sencha, and gyokuro in the near future, as Japan will go the way of the US.
or
Support the free world, innovation, art and traditional crafts and put up the $28.00 for a whisk that will last a long time and won't poison you, and in the process you will help preserve these things for the future.
Personally, I'll stick with the quality Japanese items; they last longer and I'll live longer. |
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