The Long Bamboo tea whisk is made in Takayama, Japan. Takayama is known for making chasens (tea whisks) since the Muromachi period (1336 to 1573). The making of each whisk has to go through a traditional drying period of 3 years. Once the whisk is dried properly it is then carefully hand carved by local craftsmen that use traditional techniques passed down from generations. The prongs are uniquely carved so that it gets finer at the tip. This design prevents clumping and produces a smoother matcha when whisked properly.