Soak chasen in warm water before use for a few minutes to soften and unfold the bristles. When preparing the matcha in a chawan try to avoid touching the walls while whisking to preserve its shape and prevent bristle breakage.
After use, soak the chasen again in warm water and repeat until the powder is removed. Once clean, shake of excess water and allow the chasen to air dry completely – this is best done with a chasen kusenaoshi stand/shaper – otherwise leave to dry whisk side down to avoid water collecting in the handle, which could lead to mould. If mould does develop, place in boiling water for a few minutes and then make sure to dry properly.
