Kan-zarashi

’Kan-zarashi' or 'Kan-boshi', a seasonal event to dry bamboo outside under the sun, has started in Inkoma City which is the largest producer of chasen (green tea whisks) in Japan.
The bamboo is used to make tea whisks, and Ikoma City has a very long history as a whisk producer since Muromachi era.
'Kan-zarashi' lasts one -two months, and after that the bamboo is moved into a warehouse and is stored there to dry for about as lomg as 2 years. After the long time, the bamboo is finally ready to become a whisk.

この時期に行われる竹の「寒ざらし」または「寒干し」が茶せんの日本一の産地である奈良県生駒市ではじまりました。
生駒市は室町時代から茶筅の産地だそうです。
寒ざらしは１ヶ月かけて行われ、その後は倉庫で２年もの間乾燥するために寝かされるそうです。その後ようやく茶筅に加工されるのだそうです。

Thanks for the photos:
http://prtimes.jp/main/html/rd/p/000000010.000006886.html
http://revoir.exblog.jp/23689515/

JapanVillage >>> http://www.japanvillage.jp/