Handcrafted Golden Bamboo Matcha Whisk, Traditional Japanese Chasen Matcha Stirrer -Bamboo Whisk Made from Durable and Sustainable Organic Bamboo

Product description

Made of 100% Organic Bamboo, Natural and Food Safe

Completely handcraftedMade of a piece of single organic bamboo, no additives, food safeExquisite workmanshipLast long time, easy to make frothy matcha at home

5 Easy steps to care for your bamboo matcha whisk

Step 1: Wash your bamboo matcha whisk thoroughly right away after each use, because the bamboo matcha whisk can grow mold if they’re exposed to moisture for long time.

Step 2: Rinse thoroughly with hot water, making sure that no matcha is left on the bristles. Gentle reminder, don’t use soap, And its not dishwasher safe!

Step 3: Place your whisk with the bristles pointing down so as not to trap mister at the handle.

Step 4: Store your whisk up right until its completed dries.

Step 5: Soak your bamboo chasen in warm water before use, because this can soften the bristles which will help you achieve that perfect frothy matcha.

IMPORTANT:

Store in a Clean, Dry Place

To prevent mold or mildew growth, store the bamboo whisk in a clean, dry place. Avoid storing it in airtight containers or areas with high humidity, as moisture can compromise its quality and grow mold. A bamboo whisk holder or stand is ideal for keeping the chasen upright and protected between uses.

★This handmade 100 pondate matcha chasen is made of one piece of natural bamboo crafted into fine bristles.
★Completely Handmade Natural bamboo whisk ( Chasen), 100 prongs, It’s the best way and most popular whisk for making delicious matcha in traditional way;
★ Safe and Healthy – 100% Natural organic bamboo, without any chemicals, non varnish or polish etc.
★Safe Purchasing Guarantee- Every whisk has been inspected strictly before packed into the safe box, We are more than happy to know you’re satisfied with your matcha chasen, but if you’re not 100% happy with yours for any reason, please tell us we will get your money refund.

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