Bamboo chashaku for scooping matcha.
Individually handcrafted by craftsmen in Takayama, Nara Prefecture.
Each chashaku will have slightly unique shape, texture and coloring due to hand craft and carving.
Bamboo material are taken from the attic and ceiling of old kayabuki (thatched roof) Japanese houses. It has been smoked by the smoke in the hearth for over 100 years and is characterized by its deep and beautiful natural brown color.
With the times, the number materials that can meet these conditions has decreased. Please enjoy these rare chashaku.
When cleaning, gently wipe off matcha with dry cloth.
Do not use dishwasher
Something so small yet elegant adds to the delight of preparing tea.
It's a simple thing that adds a little delight to the joys of making matcha. I love it.
1. Place 2.5g matcha into a small bowl.(Using a tea strainer helps to remove lumps)
2. Pour 60ml, 85c (185f) water. Gently mix matcha with water, gradually increasing the speed.
3. Pour matcha into warm or cold milk.
You can also consider our tea tool line up for an enhanced experience.