This tea whisk is used for preparing matcha tea.
It helps to bring out the inner mellowness of the tea and to whisk the matcha powder into a foamy froth.
The finely split part at the tip of the tea whisk is called the "hosaki." It is made with a double structure, consisting of an outer and inner part, referred to as "gaiho" and "naiho". The number of tips on the tea whisk varies depending on its use, and each has a name based on the number of outer tips.
16 stems are called 'Hiraho', 32 stems are 'Arahō', 48 stems are 'Nakaarahō', 64 stems are 'Jōhō/Narihō', 68 to 74 stems are 'Kazuhō/Shinhō', 75 to 80 stems are 'Yasohondachi', 81 to 95 stems are 'Hyakupondate', and 96 to 120 stems are 'Hyakunijūhondachi'. The more stems there are, the more prestigious the tea whisk is considered.
PLEASE NOTE
This is a fragile product
In case customer would like this product to be shipped
we take extra care to package and dispatch it to Australian post. However, due to the fragile nature of the product, we highly recommend customers to place a pick-up order at one of our various locations instead of selecting the shipping option.
Regrettably, if the product arrives damaged due to an incident during shipping, Ichiba Junction is unable to offer a refund or replacement for the damaged item.
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抹茶を点てる時に使用する茶筅です。
お茶の内側のまろやかを引き出し、泡状の泡の中に抹茶パウダーを泡立てするのに役立ちます。
茶筅の先端の細かく分かれた部分を、穂先と呼びます。 内側と外側の2重に作られており、外穂と内穂と言われています。 茶筅は用途によって穂の数が異なり、外穂の本数によってそれぞれ名称があります。
16本を「平穂」、32本を「荒穂」、48本を「中荒穂」、64本を「常穂・並穂」、68～74本を「数穂・繁穂」、75～80本を「八十本立」、81～95本を「百本立」、96～120本を「百二十本立」と言います。 穂数が多ければ多いほど、格式の高い茶筅とされており、
