shin chasen for usucha?

[Fireflower]

i buyed my first chasen (shin takayama chasen from yuuki cha) that is this one http://www.yuuki-cha.com/matcha-accesso ... ama-chasen but i learned only after than this kind of chasen (tsuneho with 64 pons) is it for koicha.
unfortunately matcha i buyed (and is the first of my life) is it an usucha (uji matcha yuuki midori).
do i buy another chasen to make it better or i can use this one?

[AdamMY]

While I have never used a Chasen with only 64 tongs, I think it can still be used for Usacha. The only downside is it may be harder to get the nice froth/foam on top of the usacha that you see in many photos. It will certainly still work to whisk the tea.

[Chip]

And the bubbles might be larger, but who is looking ...

[Fireflower]

And the bubbles might be larger, but who is looking ...

yes that's right, is it so!
but this can give a different taste also? i cannot compare with others because is my first matcha!

[Chip]

And the bubbles might be larger, but who is looking ...

yes that's right, is it so!
but this can give a different taste also? i cannot compare with others because is my first matcha!

You actually answered your own question ... since this is your first matcha and the taste difference would be quite hard to distinguish, you should not worry about it.

Unless you are looking for an excuse to buy another chasen!

[Fireflower]

honestly i hope to keep only this chasen!
but my big question is "this first matcha is it ok or with the correct chasen will taste much better?

in any case my nect matcha will be koicha

[Seeker]

Hi Fireflow,

I'll start by saying that I am not any kind of ordained master or expert, then having said that, I will say that I love matcha, and I've been drinking a lot of it for a long time (I really have a deep love and passion for chawan, and I enjoy matcha in one every morning).

I think I have only used 100 prong chasen, and based on this I would have to say I prefer them. They just froth the matcha much better (IMHO having never used a 64 prong - but I just imagine) - and I like a good froth. I have read and experienced personally that a good froth adds to the tea experience by the creation of all those teeny tiny bubbles which hold flavor aromas - as they pop and release these aromas as we sip our matcha, we smell these aromas and our sense of flavor and taste are enhanced.

Also I'd like to say that I prefer usucha (koicha is just too thick and intense for me) and I almost exclusively use koicha grade matcha to make my daily usucha - this is fine IMHO, and I think the koicha grade matcha makes much better usucha from every standpoint.

So these are just my own personal experiences and preferences - and most of all I encourage you to discover your own experiences and preferences, and of course this will take a little time. May you revel in the path that opens before you, delighting in each and every experience, knowing you are alive, and learning, and growing, and refining yourself in your appreciation of tea.

cheers!

[Rayuela]

I'd just like to say that based on my own personal experience (I have never drunk macha or used a chasen, but I really like green things and look at them every day), a 100 prong chasen is vital because it preserves the emulsified chi in a way a 64 pronged chasen never can.

I hope this helps as it is just my personal opinion.

Drink tea and be witless!

[olivierco]

i buyed my first chasen (shin takayama chasen from yuuki cha) that is this one http://www.yuuki-cha.com/matcha-accesso ... ama-chasen but i learned only after than this kind of chasen (tsuneho with 64 pons) is it for koicha.

This kind of chasen (64 pons) is a good compromise for both usacha and koicha.

[Oni]

Why do you need a diffrent chasen for koicha, I have a 120 pong chasen, I used it for both koicha and usucha, why would I need a Chuaraho chaesn?
If I were to buy a new chasen I would most certainly by this
http://maiko.ne.jp/english/shopping/tea_ware103.htm
This has an extra row of pongs, and I read from reviews that it makes better froth than any other chasen.

[olivierco]

Why do you need a diffrent chasen for koicha?

If you drink koicha frequently, a chasen with less prongs (less fragile then) is a good choice: as preparing koicha is more like "kneading" than whisking, the chasen is often in contact with the surface of the chawan.