The chashaku is an important part of the Japanese matcha tea ceremony and serves as a traditional spoon for serving and dosing matcha. A small amount of matcha is scooped out of the tin with the curved end and placed in a tea bowl. The mixture is then stirred with a bamboo whisk (chasen) to achieve a uniform consistency.
Traditionally, thin tea or "usucha" is prepared with 1 chashaku matcha (one teaspoon) and 75 to 100 ml of hot water, which is the perfect ratio to create an ideal foam structure on the matcha.
When preparing "koicha", the thick tea, considerably more matcha is used (4 to 6 chashaku for 150 ml of water). However, this type of tea is almost exclusively served as part of the Japanese tea ceremony.
DID YOU KNOW? ... Matcha ( 抹茶) is the name given to Japanese green teas whose tea leaves are ground into a fine powder. The tea bushes are grown in the shade to protect them from too much sunlight. This method of cultivation results in a lush green colour and a higher amino acid and chlorophyll content in the plants. The first, freshest leaves are picked by hand and quickly steamed to stop fermentation. They are then dried and ground very finely.
Product Specifications
Size: L190 mm
Material: Bamboo
The chashaku is an important part of the Japanese matcha tea ceremony and serves as a traditional spoon for serving and dosing matcha. A small amount of matcha is scooped out of the tin with the curved end and placed in a tea bowl. The mixture is then stirred with a bamboo whisk (chasen) to achieve a uniform consistency.
Traditionally, thin tea or "usucha" is prepared with 1 chashaku matcha (one teaspoon) and 75 to 100 ml of hot water, which is the perfect ratio to create an ideal foam structure on the matcha.
When preparing "koicha", the thick tea, considerably more matcha is used (4 to 6 chashaku for 150 ml of water). However, this type of tea is almost exclusively served as part of the Japanese tea ceremony.
DID YOU KNOW? ... Matcha ( 抹茶) is the name given to Japanese green teas whose tea leaves are ground into a fine powder. The tea bushes are grown in the shade to protect them from too much sunlight. This method of cultivation results in a lush green colour and a higher amino acid and chlorophyll content in the plants. The first, freshest leaves are picked by hand and quickly steamed to stop fermentation. They are then dried and ground very finely.
Product Specifications
Size: L190 mm
Material: Bamboo
Traditionally, thin tea or "usucha" is prepared with 1 chashaku matcha (one teaspoon) and 75 to 100 ml of hot water, which is the perfect ratio to create an ideal foam structure on the matcha.
When preparing "koicha", the thick tea, considerably more matcha is used (4 to 6 chashaku for 150 ml of water). However, this type of tea is almost exclusively served as part of the Japanese tea ceremony.
DID YOU KNOW? ...
Matcha ( 抹茶) is the name given to Japanese green teas whose tea leaves are ground into a fine powder. The tea bushes are grown in the shade to protect them from too much sunlight. This method of cultivation results in a lush green colour and a higher amino acid and chlorophyll content in the plants. The first, freshest leaves are picked by hand and quickly steamed to stop fermentation. They are then dried and ground very finely.