Sift 1 to 2 grams of matcha into a bowl (chawan). Add a small amount of hot water (around 80°C) and whisk vigorously in an “M” or “W” motion until a fine froth forms.

After use, gently rinse the chasen with warm water to remove any residue.

Let it air dry, preferably on a dedicated holder (chasen naoshi), to maintain the shape and longevity of the bristles.

Avoid detergents and prolonged humidity, as they may damage the bamboo.