{"title":"TAKAYAMA CHASEN, TANIMURA BAMBOO ARTS","description":"\u003cp data-mce-fragment=\"1\"\u003eYasaburo Tanimura (25th generation) is the current head of a family enterprise that was created half a millennium ago. He is one of fewer than 20 'shokunin' (master artisans) recognized by the Japanese government to preserve this ancient art.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe traditional tea whisks of Takayama are an excellent example of simplicity and superb attention to detail. Beyond the goosebumps that are due when you hold an item crafted by a family with a 530 year history devoted to a single art, you will find that these whisks perform incredibly well when you prepare your favourite drink.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTakayama has been the most important origin for chasen since the Muromachi period (1336-1573).   The legend reports that Juko Murata, known as the first 'wabi-cha' tea practitioner,  commissioned a batch of whisks from a local bamboo artisan:  Minbunojo Nyudo Sosetsu Takayama. Murata gifted the whisks made by Takayama to Emperor Go-Tsuchimikado, who was fascinated.  The whisks that you hold today are made in a very similar way!\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e原竹 (Haratake):\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ethe artisan harvests bamboo of the right dimensions during the cold season; he boils the bamboo and allows it to dry outdoors (exposed to the sun, wind and winter cold) for a couple of months.\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eFinally, the bamboo is aged over 2-3 years in the shade.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e片木 (Katagi).\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eOn the top part of the bamboo (which will become a whisk), the artisan uses a very sharp divide the stalk in 16 parts; each is split in two layers, keeping the outer one and discarding the one inside.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e小割 (Kowari).\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe artisan splits each section into much smaller bristles, which are then carefully separated.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e味削り (Ajikezuri).\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe shokunin uses boiling water to soften and then shape the whisk.\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eNeedless to say, this process is extremely difficult.\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e面取り (Mentori).\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis process is there refinement of each bristle. \u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e下編み (Shitaami).\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eEvery chasen has a thread woven between the handle and the bristles. \u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e上編み (Uwaami).\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAddition of two additional threads at the same location.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","products":[{"product_id":"chashaku-by-suikaen","title":"CHASHAKU by TANIMURA YASABURO","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis chashaku is made from \u003cem data-start=\"270\" data-end=\"280\"\u003esusutake\u003c\/em\u003e, or smoke-aged bamboo. This bamboo has been recovered from old traditional Japanese homes. The colour and pattern are the result of many decades of aging.\u003c\/p\u003e\n\u003cp\u003eUsing a chashaku each time you intend to make matcha will slowly help you build an intuition of how much powder you'll need for each bowl.\u003c\/p\u003e","brand":"O-FIVE RARE TEA BAR","offers":[{"title":"Default Title","offer_id":39963911946328,"sku":null,"price":120.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/chashaku-by-suikaen-122514.heic?v=1784153582"},{"product_id":"chasen-by-suikaen","title":"MAI CHASEN by YASABURO TANIMURA","description":"\u003cp\u003eThe traditional tea whisks of Takayama are an excellent example of simplicity and superb attention to detail. Beyond the goosebumps that are due when you hold an item crafted by a family with a 530 year history devoted to a single art, you will find that these whisks perform incredibly well when you prepare your favourite drink.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMAI (舞) is proof that a modern art piece can be anchored in tradition; in the latest generation, Tanimura San developed this elegant piece that whisks a most impressive bowl of tea.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9866_480x480.jpg?v=1697765951\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Brief History\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTakayama has been the most important origin for chasen since the Muromachi period (1336-1573).   The legend reports that Juko Murata, known as the first 'wabi-cha' tea practitioner,  commissioned a batch of whisks from a local bamboo artisan:  Minbunojo Nyudo Sosetsu Takayama. Murata gifted the whisks made by Takayama to Emperor Go-Tsuchimikado, who was fascinated.  The whisks that you hold today are made in a very similar way!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Tanimura Family\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYasaburo Tanimura (25th generation) is the current head of a family enterprise that was created half a millennium ago. He is one of fewer than 20 master 'shokunin' recognized by the Japanese government to preserve this ancient art.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9849_480x480.jpg?v=1697765972\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e原竹 (Haratake):  the artisan harvests bamboo of the right dimensions during the cold season; he boils the bamboo and allows it to dry outdoors (exposed to the sun, wind and winter cold) for a couple of months.  Finally, the bamboo is aged over 2-3 years in the shade.\u003c\/p\u003e\n\u003cp\u003e片木 (Katagi).  On the top part of the bamboo (which will become a whisk), the artisan uses a very sharp divide the stalk in 16 parts; each is split in two layers, keeping the outer one and discarding the one inside.\u003c\/p\u003e\n\u003cp\u003e小割 (Kowari).  The artisan splits each section into much smaller bristles, which are then carefully separated.\u003c\/p\u003e\n\u003cp\u003e味削り (Ajikezuri).  The shokunin uses boiling water to soften and then shape the whisk.  Needless to say, this process is extremely difficult. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e面取り (Mentori).  This process is there refinement of each bristle.  \u003cbr\u003e\u003cbr\u003e下編み (Shitaami).  Every chasen has a thread woven between the handle and the bristles.  \u003cbr\u003e\u003cbr\u003e上編み (Uwaami).  Addition of two additional threads at the same location.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e仕上げ (Shiage). This is the refinement process, where the artisan give the final shape the to the bristle tips and corrects any imperfections.  \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9864_480x480.jpg?v=1697765966\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9862_480x480.jpg?v=1697765958\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePlease note:  each chasen is glued to the inside of the box with a paste made from rice, please be gentle when removing it. After removing the chasen, give the base a wipe to remove any left-over glue and rinse with warm water before you begin.\u003c\/p\u003e","brand":"O-FIVE RARE TEA BAR","offers":[{"title":"Default Title","offer_id":39964487516248,"sku":null,"price":135.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/national-chasen-by-suikaen-165758.heic?v=1784152496"},{"product_id":"copy-of-white-bamboo-chasen-by-tanimura-yasaburo","title":"SHIRATAKE KAZUHO CHASEN  |  TANIMURA YASABURO","description":"\u003cp\u003eThe traditional tea whisks of Takayama are an excellent example of simplicity and superb attention to detail. Beyond the goosebumps that are due when you hold an item crafted by a family with a 530 year history devoted to a single art, you will find that these whisks perform incredibly well when you prepare your favourite drink.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Bamboo Kazuho (白竹茶筌 数穂) is a traditionally shaped whisk with ~63 strands.  You may use it both for usucha (thin tea) and koicha (thick).  \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9866_480x480.jpg?v=1697765951\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Brief History\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTakayama has been the most important origin for chasen since the Muromachi period (1336-1573).   The legend reports that Juko Murata, known as the first 'wabi-cha' tea practitioner,  commissioned a batch of whisks from a local bamboo artisan:  Minbunojo Nyudo Sosetsu Takayama. Murata gifted the whisks made by Takayama to Emperor Go-Tsuchimikado, who was fascinated.  The whisks that you hold today are made in a very similar way!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Tanimura Family\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYasaburo Tanimura (25th generation) is the current head of a family enterprise that was created half a millennium ago. He is one of fewer than 20 master 'shokunin' recognized by the Japanese government to preserve this ancient art.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9849_480x480.jpg?v=1697765972\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e原竹 (Haratake):  the artisan harvests bamboo of the right dimensions during the cold season; he boils the bamboo and allows it to dry outdoors (exposed to the sun, wind and winter cold) for a couple of months.  Finally, the bamboo is aged over 2-3 years in the shade.\u003c\/p\u003e\n\u003cp\u003e片木 (Katagi).  On the top part of the bamboo (which will become a whisk), the artisan uses a very sharp divide the stalk in 16 parts; each is split in two layers, keeping the outer one and discarding the one inside.\u003c\/p\u003e\n\u003cp\u003e小割 (Kowari).  The artisan splits each section into much smaller bristles, which are then carefully separated.\u003c\/p\u003e\n\u003cp\u003e味削り (Ajikezuri).  The shokunin uses boiling water to soften and then shape the whisk.  Needless to say, this process is extremely difficult. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e面取り (Mentori).  This process is there refinement of each bristle.  \u003cbr\u003e\u003cbr\u003e下編み (Shitaami).  Every chasen has a thread woven between the handle and the bristles.  \u003cbr\u003e\u003cbr\u003e上編み (Uwaami).  Addition of two additional threads at the same location.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e仕上げ (Shiage). This is the refinement process, where the artisan give the final shape the to the bristle tips and corrects any imperfections.  \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9864_480x480.jpg?v=1697765966\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9862_480x480.jpg?v=1697765958\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePlease note:  each chasen is glued to the inside of the box with a paste made from rice, please be gentle when removing it. After removing the chasen, give the base a wipe to remove any left-over glue and rinse with warm water before you begin.\u003c\/p\u003e","brand":"O-FIVE RARE TEA BAR","offers":[{"title":"Default Title","offer_id":47443358581047,"sku":null,"price":101.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/shiratake-kazuho-chasen-tanimura-yasaburo.heic?v=1784225724"},{"product_id":"shiratake-shin-chasen-tanimura-yasaburo","title":"SHIRATAKE SHIN CHASEN  |  TANIMURA YASABURO","description":"\u003cp\u003eThe traditional tea whisks of Takayama are an excellent example of simplicity and superb attention to detail. Beyond the goosebumps that are due when you hold an item crafted by a family with a 530 year history devoted to a single art, you will find that these whisks perform incredibly well when you prepare your favourite drink.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eShin is an elegantly shaped whisk with ~64 strands; this shape is popular with practitioners of the two most important tea schools.   You may use it both for usucha (thin tea) and koicha (thick).  \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9866_480x480.jpg?v=1697765951\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Brief History\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTakayama has been the most important origin for chasen since the Muromachi period (1336-1573).   The legend reports that Juko Murata, known as the first 'wabi-cha' tea practitioner,  commissioned a batch of whisks from a local bamboo artisan:  Minbunojo Nyudo Sosetsu Takayama. Murata gifted the whisks made by Takayama to Emperor Go-Tsuchimikado, who was fascinated.  The whisks that you hold today are made in a very similar way!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Tanimura Family\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYasaburo Tanimura (25th generation) is the current head of a family enterprise that was created half a millennium ago. He is one of fewer than 20 master 'shokunin' recognized by the Japanese government to preserve this ancient art.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9849_480x480.jpg?v=1697765972\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e原竹 (Haratake):  the artisan harvests bamboo of the right dimensions during the cold season; he boils the bamboo and allows it to dry outdoors (exposed to the sun, wind and winter cold) for a couple of months.  Finally, the bamboo is aged over 2-3 years in the shade.\u003c\/p\u003e\n\u003cp\u003e片木 (Katagi).  On the top part of the bamboo (which will become a whisk), the artisan uses a very sharp divide the stalk in 16 parts; each is split in two layers, keeping the outer one and discarding the one inside.\u003c\/p\u003e\n\u003cp\u003e小割 (Kowari).  The artisan splits each section into much smaller bristles, which are then carefully separated.\u003c\/p\u003e\n\u003cp\u003e味削り (Ajikezuri).  The shokunin uses boiling water to soften and then shape the whisk.  Needless to say, this process is extremely difficult. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e面取り (Mentori).  This process is there refinement of each bristle.  \u003cbr\u003e\u003cbr\u003e下編み (Shitaami).  Every chasen has a thread woven between the handle and the bristles.  \u003cbr\u003e\u003cbr\u003e上編み (Uwaami).  Addition of two additional threads at the same location.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e仕上げ (Shiage). This is the refinement process, where the artisan give the final shape the to the bristle tips and corrects any imperfections.  \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9864_480x480.jpg?v=1697765966\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9862_480x480.jpg?v=1697765958\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePlease note:  each chasen is glued to the inside of the box with a paste made from rice, please be gentle when removing it. After removing the chasen, give the base a wipe to remove any left-over glue and rinse with warm water before you begin.\u003c\/p\u003e","brand":"O-FIVE RARE TEA BAR","offers":[{"title":"Default Title","offer_id":47443726238007,"sku":null,"price":115.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/shiratake-shin-chasen-tanimura-yasaburo-987735.jpg?v=1731708586"},{"product_id":"kurotake-shin-chasen-tanimura-yasaburo","title":"KUROTAKE SHIN CHASEN  |  TANIMURA YASABURO","description":"\u003cp\u003eThe traditional tea whisks of Takayama are an excellent example of simplicity and superb attention to detail. Beyond the goosebumps that are due when you hold an item crafted by a family with a 530 year history devoted to a single art, you will find that these whisks perform incredibly well when you prepare your favourite drink.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a stunning dark bamboo whisk in the 'shin' shape.  You may use it both for usucha (thin tea) and koicha (thick).  \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9866_480x480.jpg?v=1697765951\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Brief History\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTakayama has been the most important origin for chasen since the Muromachi period (1336-1573).   The legend reports that Juko Murata, known as the first 'wabi-cha' tea practitioner,  commissioned a batch of whisks from a local bamboo artisan:  Minbunojo Nyudo Sosetsu Takayama. Murata gifted the whisks made by Takayama to Emperor Go-Tsuchimikado, who was fascinated.  The whisks that you hold today are made in a very similar way!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Tanimura Family\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYasaburo Tanimura (25th generation) is the current head of a family enterprise that was created half a millennium ago. He is one of fewer than 20 master 'shokunin' recognized by the Japanese government to preserve this ancient art.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9849_480x480.jpg?v=1697765972\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e原竹 (Haratake):  the artisan harvests bamboo of the right dimensions during the cold season; he boils the bamboo and allows it to dry outdoors (exposed to the sun, wind and winter cold) for a couple of months.  Finally, the bamboo is aged over 2-3 years in the shade.\u003c\/p\u003e\n\u003cp\u003e片木 (Katagi).  On the top part of the bamboo (which will become a whisk), the artisan uses a very sharp divide the stalk in 16 parts; each is split in two layers, keeping the outer one and discarding the one inside.\u003c\/p\u003e\n\u003cp\u003e小割 (Kowari).  The artisan splits each section into much smaller bristles, which are then carefully separated.\u003c\/p\u003e\n\u003cp\u003e味削り (Ajikezuri).  The shokunin uses boiling water to soften and then shape the whisk.  Needless to say, this process is extremely difficult. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e面取り (Mentori).  This process is there refinement of each bristle.  \u003cbr\u003e\u003cbr\u003e下編み (Shitaami).  Every chasen has a thread woven between the handle and the bristles.  \u003cbr\u003e\u003cbr\u003e上編み (Uwaami).  Addition of two additional threads at the same location.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e仕上げ (Shiage). This is the refinement process, where the artisan give the final shape the to the bristle tips and corrects any imperfections.  \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9864_480x480.jpg?v=1697765966\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9862_480x480.jpg?v=1697765958\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePlease note:  each chasen is glued to the inside of the box with a paste made from rice, please be gentle when removing it. After removing the chasen, give the base a wipe to remove any left-over glue and rinse with warm water before you begin.\u003c\/p\u003e","brand":"O-FIVE RARE TEA BAR","offers":[{"title":"Default Title","offer_id":47443759006007,"sku":null,"price":135.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/kurotake-shin-chasen-tanimura-yasaburo-396556.heic?v=1784151460"},{"product_id":"buku-buku-chasen-tanimura-yasaburo","title":"BUKU BUKU Chasen | Tanimura Yasaburo Handcrafted Matcha Whisk","description":"\u003cp\u003eThe traditional tea crafted of Takayama are an excellent example of simplicity and superb attention to detail. Beyond the goosebumps that are due when you hold an item crafted by a family with a 530 year history devoted to a single art, you will find that these chashaku are excellent tools for your tea practice.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBUKU BUKU whisks are used in Okinawa's stunning yet little known SaDo (Tea Practice).   \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Brief History\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTakayama has been the most important origin for chasen since the Muromachi period (1336-1573).   The legend reports that Juko Murata, known as the first 'wabi-cha' tea practitioner,  commissioned a batch of whisks from a local bamboo artisan:  Minbunojo Nyudo Sosetsu Takayama. Murata gifted the whisks made by Takayama to Emperor Go-Tsuchimikado, who was fascinated.  The whisks that you hold today are made in a very similar way!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Tanimura Family\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYasaburo Tanimura (25th generation) is the current head of a family enterprise that was created half a millennium ago. He is one of fewer than 20 master 'shokunin' recognized by the Japanese government to preserve this ancient art.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9849_480x480.jpg?v=1697765972\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"O-FIVE RARE TEA BAR","offers":[{"title":"Default Title","offer_id":47443857375543,"sku":null,"price":250.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/products\/buku-buku-chasen-tanimura-yasaburo-705653.jpg?v=1697935900"},{"product_id":"shiratake-kazuho-chasen-tanimura-yasaburo","title":"BOTE BOTE Chasen by Tanimura Yasaburo | Handcrafted Japanese Bamboo Matcha Whisk","description":"\u003cp\u003eThe traditional tea whisks of Takayama are an excellent example of simplicity and superb attention to detail. Beyond the goosebumps that are due when you hold an item crafted by a family with a 530 year history devoted to a single art, you will find that these whisks perform incredibly well when you prepare your favourite drink.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a fairly uncommon chasen, designed for 'bote-bote\" cha, a specialty of Izumo.  It is very similar in shape to the whisks used in China in the latter part of the Song Dynasty.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9866_480x480.jpg?v=1697765951\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Brief History\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTakayama has been the most important origin for chasen since the Muromachi period (1336-1573).   The legend reports that Juko Murata, known as the first 'wabi-cha' tea practitioner,  commissioned a batch of whisks from a local bamboo artisan:  Minbunojo Nyudo Sosetsu Takayama. Murata gifted the whisks made by Takayama to Emperor Go-Tsuchimikado, who was fascinated.  The whisks that you hold today are made in a very similar way!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Tanimura Family\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYasaburo Tanimura (25th generation) is the current head of a family enterprise that was created half a millennium ago. He is one of fewer than 20 master 'shokunin' recognized by the Japanese government to preserve this ancient art.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9849_480x480.jpg?v=1697765972\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e原竹 (Haratake):  the artisan harvests bamboo of the right dimensions during the cold season; he boils the bamboo and allows it to dry outdoors (exposed to the sun, wind and winter cold) for a couple of months.  Finally, the bamboo is aged over 2-3 years in the shade.\u003c\/p\u003e\n\u003cp\u003e片木 (Katagi).  On the top part of the bamboo (which will become a whisk), the artisan uses a very sharp divide the stalk in 16 parts; each is split in two layers, keeping the outer one and discarding the one inside.\u003c\/p\u003e\n\u003cp\u003e小割 (Kowari).  The artisan splits each section into much smaller bristles, which are then carefully separated.\u003c\/p\u003e\n\u003cp\u003e味削り (Ajikezuri).  The shokunin uses boiling water to soften and then shape the whisk.  Needless to say, this process is extremely difficult. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e面取り (Mentori).  This process is there refinement of each bristle.  \u003cbr\u003e\u003cbr\u003e下編み (Shitaami).  Every chasen has a thread woven between the handle and the bristles.  \u003cbr\u003e\u003cbr\u003e上編み (Uwaami).  Addition of two additional threads at the same location.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e仕上げ (Shiage). This is the refinement process, where the artisan give the final shape the to the bristle tips and corrects any imperfections.  \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9864_480x480.jpg?v=1697765966\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/IMG_9862_480x480.jpg?v=1697765958\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePlease note:  each chasen is glued to the inside of the box with a paste made from rice, please be gentle when removing it. After removing the chasen, give the base a wipe to remove any left-over glue and rinse with warm water before you begin.\u003c\/p\u003e","brand":"O-FIVE RARE TEA BAR","offers":[{"title":"Default Title","offer_id":47477314978103,"sku":null,"price":95.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/files\/bote-bote-chasen-tanimura-yasaburo-816252.heic?v=1784155650"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2059\/0699\/collections\/tanimura-chasen-and-bamboo-arts-748663.jpg?v=1698942544","url":"https:\/\/www.o5tea.com\/collections\/takayama-chasen-tanimura.oembed","provider":"O5 RARE TEA BAR","version":"1.0","type":"link"}