Chashaku 茶杓 chashaku

What it's for

The chashaku is a measuring spoon, but in chanoyu it is also one of the most personal and contemplative objects in the kit. A single curved sliver of bamboo, often hand-carved by the tea master or a respected craftsman, the chashaku holds about 1g of matcha per scoop. Two scoops makes a serving of usucha; three to four make koicha.

History

Chashaku evolved from ivory scoops imported from China alongside powdered tea practice. Murata Juko, Takeno Joo, and especially Sen no Rikyu rejected the ivory imports in favor of bamboo, often carving their own. A chashaku carved by Rikyu himself is among the most treasured objects in Japanese tea culture. The tradition of master-carved chashaku, each given a poetic name (mei) and kept in a custom bamboo tube, continues today.

How to use

Scoop matcha from the natsume or chaire with the curved tip. Two level scoops equal one serving of thin tea. Tap the chashaku gently against the rim of the chawan to release the powder, then rest it across the chawan or on the lid of the tea caddy. Wipe with a chakin after each use. Bamboo chashaku absorb humidity; store in their tube and avoid direct sunlight.

Buying tips

A working chashaku costs 5 to 20 USD and is a reasonable consumable. A master-carved chashaku in a signed bamboo tube can run into the thousands and is bought for its aesthetic and lineage, not its function. Look for a smooth curve at the tip and a node that gives the handle a natural grip point. Avoid plastic tea spoons marketed as chashaku substitutes; they will not feel right and will not measure accurately.

Variants

• plain bamboo (everyday)
• smoked bamboo (susudake)
• master-carved with mei
• ivory (antique only)
• lacquered wood

Best pairings

• matcha

Teas to brew with this

• Matcha - Green Tea, Japan