Acrylic Matcha Whisk with Stand

A non-porous resin matcha whisk that comes apart to clean, for daily use at home and matcha drinks mixed with milk in café service

The Acrylic Matcha Whisk is a resin chasen made in Japan for commercial use. Its polypropylene tines are sturdy and resist bending under frequent use, and the whisk comes apart for thorough cleaning and drying. Because the resin does not absorb liquid, it is also a more hygienic choice wherever matcha is whisked with milk or other ingredients. It comes with an ABS plastic stand that keeps the whisk off the counter between uses.

Why a Resin Chasen Is the Hygienic Choice

Bamboo whisk breaks over time. Each session flexes the tines against the bowl, and over weeks of daily whisking they splay, soften, and snap, which leaves fewer working tines and a coarser, less stable foam. That means replacing the whisk on a regular schedule is necessary.

Bamboo is also a natural, porous material. It absorbs water along with whatever is mixed into the bowl, and residue that works into the fibers is difficult to rinse out. That matters most where matcha is whisked with milk, plant milk, sweeteners, or other ingredients, since milk and sugar left in a damp whisk spoil quickly.

Food safe polypropylene is non-porous, so milk, sugar, and matcha stay on the surface of the tines and rinse away instead of soaking in. It also holds its shape through repeated use, so the tines keep the spacing and stiffness the whisking stroke depends on.

Matcha residue tends to collect where the tines meet the handle, the part of any chasen that is hardest to rinse and slowest to dry. This whisk can be dismantled, so each part can be washed properly and set out to dry on its own before you put it back together.

Product Details

Whisking with the Resin Chasen

For a standard usucha, sift about 2g of matcha into a chawan, add 60 to 80ml of water at 70 to 80°C, and whisk from the wrist in a quick W or M stroke, keeping the tines just off the bottom of the bowl. Once a fine foam forms, slow down and draw the whisk up through the center to finish.

After whisking, rinse the whisk, take it apart, and let the parts dry fully. Reassemble it and rest it on the stand until the next session.

Using It in Café Service

On a café bar, one whisk might go from a straight usucha to a matcha latte whisked with milk, then to a drink built with plant milk or syrup. A resin whisk rinses clean between drinks, which helps keep milk residue from carrying over into the next order.

At the end of service, take the whisk apart and clean the base of the tines, where residue would otherwise build up, then let each part dry fully before the next shift.

The Whisk and Stand

•       Non-porous polypropylene tines: The tines do not absorb liquid, so milk and other ingredients rinse out instead of soaking in, and they resist bending with frequent use.

•       Dismantles for cleaning: The whisk comes apart, so residue at the base of the tines can be rinsed out and every part dried thoroughly.

•       ABS plastic stand: Holds the whisk between uses, keeping the tines clear of the counter.

What's in the Box

•       Whisk: Resin Whisk (Chasen) x 1

•       Stand: Stand x 1

Specifications