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Black Whisk Stand — a ceramic kusenaoshi for drying and reshaping a bamboo matcha whisk.
A chasen is the most fragile thing on a tea tray. Left to dry flat, or pushed into a drawer, the tines lose their curve, splay outward and eventually snap. A stand solves both problems at once: the whisk sits upright over the dome so air reaches every prong, and the curve of the ceramic holds the tines in the shape they were made in.
This one is finished in a matte black glaze with a lightly textured, stone-like surface, on a raised foot. It's a quiet, modern shape rather than a decorative one, so it sits well next to a plain bowl and doesn't compete with it.
How to use it: after whisking, rinse the chasen in warm water with no detergent, shake off the excess, and set it over the stand tine-side down. Let it dry fully before the next use. Kept this way a good chasen lasts many times longer than one dried in a drawer.
It's Nutty, umami, roasty & made to SHINE through milk. Exactly how I like my matcha lattes, bold enough to fight back. It's Uji x Yame in perfect harmony. I tried it both as a classic matcha and a banana matcha using my homemade Banana bread syrup and banana cream top! the matcha combo was chef's kiss 😘🤌
