Suikaen Takayama Chasen: The Process

Takayama chasen, and their 500 years of history, have been recently recognised as a traditional craft by the Japanese Minister of International Trade and Industry. Chasen shi, or the chasen craftspeople of Takayama, produce around 120 types of alpine chasen, each with a slightly different shape, bristles, and materials.

Takayama chasen are made exclusively from locally sourced bamboo, which needs to be approximately 2-3 years old. The process of preparing the bamboo is only possible in the winter months, and each stalk of bamboo makes only three to four chasen. First, the bamboo is cut down and then boiled, which removes any dirt and natural oils. It is then left to air dry in the sun and cold mountain air. Two months later, it’s transferred into the shade and left to dry for two years until it’s ready to be worked into chasen.

The Process

Katagi

The skin from the top half of a single piece of bamboo is gently peeled away, then split and divided into 16 equal parts using a sharp knife. Next, each segment is bent backwards, separating the softer inner layer from the more robust outer layer. Finally, the soft inner layer is discarded.

Kowari 

The tip of each section is carefully separated by hand and then split into even smaller pieces using a sharp knife. The number of segments is dictated by the type of whisk and the desired final number of bristles. 

 Ajikezuri 

The finely cut sections of the bamboo are immersed in hot water and then shaved with a knife until the tips become tapered and almost transparent. This is when the Takayama Chasen begins to take its shape. The tips or bristles are then curled to refine their whisking capabilities.

Mentori 

The master craftsman then hands the whisk over to their apprentice, who will shave down each bristle until they are smooth to prevent any powdered tea from sticking to them.

Shitaami

A thread is weaved at the base of the bristles to separate the inner and outer layers.

Uwaami

The whisk is double-checked for any remaining ragged edges and then reinforced with two additional lines of thread.

Shiage

The innermost layer of bristles is twisted together by hand. Then the whisk is returned to the master craftsman, height, shape, and distance between the strands are adjusted if necessary. The whisk is then shaped into its final form.