- Gently clean your whisk each time after you make matcha.
- Run the prongs under cold water for a few seconds.
- Use your fingers to grab any matcha that might be trapped within the prongs.
- Dry your whisk after each cleaning using a paper towel or cloth.
- Place the whisk face up to let the prongs dry in the open air.
- Store your chasen on a whisk holder to prolong its lifespan and protect it’s shape.
- Don’t keep your whisk stored in the plastic container it came in.
- Don’t leave any moisture on your whisk after cleaning it – leaving moisture can cause mold to grow – gross!