to prepare matcha. They are hand-carved from a single piece of bamboo. There are differences in their style according to the type of bamboo they are made from, the shape of the tines, the number of tines, the thickness of the bamboo, the length of the bamboo, the color of the thread that is woven around the bottom of the tines, and so on. Different schools of prefer different styles and employ different styles depending on the particular kind of tea or tea-preparation style for which it is to be used. For instance, there are specific styles for preparing thin tea (), thick tea (), tea offerings in tea bowls, tea in tall cylindrical tea bowls, for including in a portable boxed tea set (), for outdoor tea-making, for New Year's, and for other special auspicious occasions. There are also styles such as the ; the style attributed to Sen no Rikyū's son Dōan and referred to as the style, and other such "favored" () styles of famous tea masters, so that the styles have continued to increase. Generally, the kind used for whisking thin tea () has 80, 100, or 120 fine tines, typically carved out of a flexible but robust bamboo such as Phyllostachys bambusoides (known as or ). See also History of tea in Japan Japanese kitchen References Michiko, Suganuma. "Lacquer teaware". Further reading External links