The Chashaku is an integral part of preparing the Japanese powdered green tea called Matcha. The curved portion of the utensil is used to scoop the tea from the Natsume (caddy). Made from the black bamboo variety, this Chashaku is ideal both for lovers of Matcha, and for those who are beginning to learn the art of the Japanese tea ceremony. This simple design in sometimes referred to as the “casual Chashaku”, and often more elaborate and decorative Chashakus will be used in ceremonies.
A small amount of Matcha is placed into the bowl, traditionally using a bamboo scoop called a Chashaku, then a small amount of hot (not boiling) water is added. The mixture is then whisked to a uniform consistency using a bamboo whisk known as a Chasen. There must be no lumps left in the liquid, and no ground tea should remain on the sides of the bowl.
Usucha, or thin tea, is prepared with half a teaspoon of Matcha and approximately 75 ml (2.5 oz) of hot water, which can be whisked to produce froth or not, according to the drinker’s preference (or to the traditions of the particular school of tea). Usucha creates a lighter and slightly more bitter tea.
Koicha, or thick tea, requires significantly more Matcha, as many as six teaspoons, and up to 3/4 cup of water. Because the resulting mixture is significantly thicker, blending it requires a slower stirring motion which does not produce foam. Koicha produces a sweeter tea, and is served almost exclusively as part of Japanese tea ceremonies.
7.25″ in length.