After use wipe off any matcha with a soft, dry cloth. Avoid getting any moisture on the Chashaku as this may cause it to absorb the matcha.
|Product||Straight matcha scoop, brown|
|Origin||Takayama, Nara, Japan|
|Material||Smoked bamboo (Susudake 煤竹)|
Each item is handmade and unique, therefore colour, dimensions and weight may vary slightly
Written in Kanji as “tea scoop”, a chashaku is a narrow, thin teaspoon used to transfer matcha from the tea container into the chawan tea bowl. The original chashaku imported to Japan from China were made of ivory, and have since evolved to be carved from a single piece of bamboo or wood, typically with a nodule around the centre. Traditionally, tea masters would carve their own bamboo chashaku together with a matching storage tube, and bestow it with a poetic name or mei. Chashaku are sized to measure out just the right amount of matcha. To make regular, thin usucha tea, use 1.5 to 2 scoops per chawan. For thick koicha tea (which is almost exclusively served in a ceremonial setting) as many as 6 scoops may be used.