Tea Whisk | Takayama Tea Whisk White Bamboo, Many Bristles

**【Important Notice】** Currently, the demand for Takayama tea whisks is extremely high, and production cannot keep up. To ensure more customers can receive our products, we have implemented a purchase limit of one whisk per person per month. (※This limit also applies to multiple orders from the same address or the same account.) We appreciate your understanding and cooperation. ============================================ This is a 70-bristle tea whisk made from white bamboo, crafted using traditional techniques passed down for approximately 500 years in Takayama, Nara. Its characteristic, beautifully curved egg shape is achieved through delicate carving from the tip of the bristles to the base, resulting in a uniform and refined finish. It is said that only about 16 artisans in Japan currently specialize in Takayama tea whisks, and their advanced skills are evident in each whisk. The supple and elastic bristles easily create a fine foam, allowing for smooth and uniform whisking of matcha. **【The History of Takayama Tea Whisks】** Takayama tea whisks are said to have originated in Takayama, Nara Prefecture, about 500 years ago during the Muromachi period. The practice began when Murata Jukō, a tea master considered the father of Wabicha (austere tea ceremony), commissioned a suitable tool for whisking tea. Takayama Minbu-no-jō Nyūdō Muneyoshi invented the tea whisk. It is said that the completed whisk was presented to Emperor Go-Tsuchimikado, who was deeply pleased and bestowed upon it the name "Takasue." Upon receiving this praise, Muneyoshi dedicated himself further to its production, and the manufacturing method was passed down as a secret within the Takayama family. Later, when the Takayama family was transferred to other regions, the secret was entrusted to 16 retainers, and has been passed down to this day. **【Crafting Process】** Each Takayama tea whisk is meticulously finished by hand through the following eight stages, resulting in a whisk that is both beautiful and perfect for making delicious matcha. "Raw Bamboo" Bamboo that has been aged for 2-3 years is cut to the required size. The most commonly used materials are white bamboo, black bamboo, and susudake (smoked bamboo). "Splitting the Tip" This is the first step in creating the whisk's bristles. The outer skin of the part that will become the bristles is peeled from above the node. Then, the bristle section is split with a knife. Depending on the thickness of the bamboo, it is typically split into a minimum of 12 segments and a maximum of 24 segments. "Fine Splitting" This is the process of further subdividing the segments split in the previous step. The splitting is done by alternating between larger and smaller segments. "Shaping the Tip" This is the most difficult and crucial step, where the bristles that influence the taste of the matcha are formed. The tip is carefully shaved so that it becomes thinner towards the base. Then, it is carefully bent and shaped to be rounded. "Chamfering" Each rising bristle of the whisk is chamfered by slightly shaving off the two corners of each bristle. Removing the sharp edges helps prevent tea from adhering to the bristles. "Upper and Lower Weaving" This is the process of applying double-threaded string at the base to firmly secure the upper bristles that have been woven. "Aligning the Base" This step determines the size of the tea whisk and adjusts the height, spacing, and alignment of the drooping bristles and the base. "Finishing" This is the final step where any unevenness in the bristles is corrected, and the shape, height, and spacing of the bristles are adjusted. 【Care and Storage】 - After use, gently rinse with lukewarm water and remove any matcha residue without using detergent. - Drain the water and allow it to air dry in a well-ventilated place, avoiding direct sunlight and humidity. - To maintain the shape of the bristles, we recommend using a dedicated whisk holder (kuse-naoshi). https://pinkoi.com/product/He86xYDp (→Go to the whisk holder page)