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Chashaku - matcha bamboo spoon
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Chashaku, the Traditional Matcha Scoop
The chashaku is a bamboo scoop for matcha that lets you measure out just the right amount of tea for preparation. It's an integral part of the traditional tea ceremony (chado) and a key element of ceremonial sets. The other classic matcha accessories are the bowl (matchawan), the bamboo whisk (chasen), and its stand (naoshi).
A chashaku is carved from a single piece of bamboo, shaped so it can scoop up matcha. Matcha scoops were originally also made from ivory. This tool - as with Moya's chashaku - is typically 18 cm long. The inner side, used for scooping the tea, is smooth, while the outer side is slightly rough.
Moya's light chashaku is made from 4-5 year old Phyllostachys pubescens bamboo from the Anji region of China. The bamboo is sun-dried for about 7-10 days, then seasoned in storage for a year.
How to use a Japanese matcha scoop?
You use the curved part of the scoop to lift small portions of powder from the container (chaki) and place them into the bowl. The matcha is then mixed with a little water using a chasen, or bamboo whisk, until it reaches a smooth consistency with foam covering the entire surface of the drink. Using a chashaku takes precision and focus, since the powdered tea can easily spill.
How much matcha should you measure with a chashaku?
The amount of matcha you need depends on what you're making - for example, matcha latte, usucha, or koicha. For the perfect matcha drink, simply measure out two chashaku scoops and whisk vigorously with 50 ml of water, using Z- or N-shaped movements, then top up with 150 ml of milk or tonic water.
Usucha and koicha are the two traditional methods of preparing matcha. Usucha is the more common of the two, as it's served not only during ceremonies but also as an everyday tea. It's usually made with one chashaku scoop and about 75-100 ml of water at around 80°C. These proportions guarantee a perfect layer of foam on top. Koicha, on the other hand, calls for a much larger amount of matcha - as much as 4-6 chashaku scoops per 150 ml of water. This makes it much thicker, and it shouldn't foam at all. It's drunk almost exclusively during the Japanese tea ceremony.
How to care for your chashaku?
A chashaku should never be washed by hand or in the dishwasher, as water and detergent could seep into the bamboo's structure and damage it. Since the tool is only ever used to scoop dry matcha, simply wipe it with a soft, dry cloth after use.
Compare our matcha types
From ceremonial to culinary matcha - choose the matcha that suits how you drink it
Tradycyjna
Ceremonia herbaciana, z wodą na ciepło lub zimno, matcha latte, koktajle i napoje z matchą
Green shade
Umami
Bitterness
Codzienna
Matcha latte, lemoniada, koktajle, wypieki, słodycze, lody, czekolada
Green shade
Umami
Bitterness
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FAQ
Would you like to learn more?
We suggest three ways to prepare matcha. The first is the traditional preparation in a bowl using a chasen whisk, using “M” or “Z” shaped motions. Matcha can also be prepared in a mug or bowl using a milk frother. The third way is to prepare matcha in a shaker or bottle – simply add the matcha to the liquid and shake vigorously for 30 seconds. The optimal water temperature for matcha is approximately 80°C. Higher temperatures will cause the matcha to lose its nutritional value. You can also easily prepare matcha in cold water. The optimal amount of matcha is about 1.5 g of powder per 200-250 ml of liquid.
The most versatile and frequently chosen option is Traditional Matcha. It comes from the first and second harvest of leaves, which contributes to a moderate level of bitterness and a distinct umami taste. It is an excellent choice for drinking with water as well as in the form of matcha lattes and smoothies. For experienced matcha connoisseurs, we recommend Luxury Matcha from the first harvest, which is perfect for drinking with water and contains the most nutrients. If you like an intense flavor and use matcha mostly for matcha lattes, smoothies, desserts, and baked goods, choose Daily Matcha, which comes from the second and third harvest.
Matcha is very sensitive to sunlight and high temperatures, which can cause it to lose its properties. Matcha should be stored in its original, sealed packaging in a shaded, cool place, preferably in the refrigerator. This will ensure it stays fresh for a long time.
Loose-leaf tea is consumed as an infusion, meaning what the leaves release into the water. Matcha, on the other hand, consists of powdered tea leaves that are consumed in their entirety after being mixed with liquid. By drinking matcha, you are therefore consuming the whole leaves. In this way, all the nutrients contained within them enter your body. Furthermore, matcha is several times more potent than loose-leaf tea.
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