Step 1: Katagi - Owari Cut the stripped raw bamboo in half with a large split knife |
Step 2: Katagi Split the stripped bamboo into splines to make the tip |
Step 3: Katagi - Touiri Separate each piece into skin and meat with a kitchen knife and remove the meat |
Step 4: Kowari - Kowari Split each tine into 10 pieces, alternating thin and thick weights to create 160 equal tines |
Step 5: Cut into Small Pieces Carefully tear apart the individual tines using your hands |
Step 6: Cut into Small Pieces 80 thick tines make up the outside ring and 80 thin tines make up the inner |
Step 7: Ajikezuri Boil the tip and carefully shave it to taper toward the tip |
Step 8: Ajikomi - Shaving It is said that the flavor of the tea changes depending on the shavings' flavor—this is the most difficult step in the process |
Step 9: Seasoning - Squeezing Once shaved to the proper thickness, the tines are ironed to curve inwards |
Step 10: Chamfer Both corners of the thick tines are thinly shaved and woven with cotton thread so that the tea does not stick to them |
Step 11: Part 2 The thick tine that was opened in the lower layer is further woven two times to reinforce the base |
Step 12: Waistline Tailoring Adjust the height of the inner and outer tines to adjust the overall shape and complete the Takayama tea whisk |