Five to ten grams of matcha, whisked until the milk meets it — a tool made for how we actually drink now.
Traditional chasen whisks were made for ceremonial matcha: 1–2g in water, whisked with precision. But modern matcha culture has changed — more matcha, more milk, more texture. Heo Dokyung (허도경), Korea's last surviving chasen master, worked with 10+ specialty cafes to engineer this latte-specific whisk from Hwangjuk bamboo, calibrating prong density and core strength to handle higher volumes without over-foaming. This is Korean artisan craft meeting contemporary coffee culture — rooted in Joseon bamboo tradition, built for today's cup.
Home baristas reach for it daily to prepare matcha lattes with smooth, consistent texture and controlled foam. On a café bar or tea station, it signals craft and consideration to every customer who notices it. Gifted alongside ceremonial-grade matcha powder and a ceramic bowl, it is a considered set for anyone who takes their daily ritual seriously — whether at a café or at home before the day begins.
Handcrafted with Heo Dokyung. Made in Korea.