The chashaku: how to use a bamboo matcha scoop

What a chashaku is

A chashaku is a thin bamboo scoop with a gentle curve at the tip, traditionally carved from a single strip of bamboo, sometimes with a small node in the middle. It is one of the core pieces of a set, alongside the whisk and the bowl — see our guide to building a matcha ritual for how they work together.

Why not use a teaspoon?

• Consistency: the chashaku's shape holds a predictable amount, so your dose barely varies.
• Gentleness: bamboo will not scratch a glazed bowl or chip a sifter.
• No metallic contact: many people prefer keeping metal away from fine powder.
• Precision: the narrow tip lets you scoop from small tins without spilling.

How much does one scoop hold?

As a rule of thumb, one heaped scoop is about 1 g of matcha, a level scoop a little less. Use it as a starting point and adjust to taste.

• Usucha (light, frothy): 1½–2 scoops for 70–80 ml of water.
• Koicha (thick): 3–4 scoops for 30–40 ml of water, kneaded rather than whisked.
• Latte, hot or iced: 2 scoops whisked into a small shot, then topped up with milk.

How to use it

1. Hold the chashaku like a pen, curve facing up.
2. Dip the tip into the tin and lift a small heap.
3. Tap it gently over the sifter or bowl, never on the bowl's rim.
4. Wipe it with a dry cloth after use.

Care

Keep your chashaku dry. Wipe it with a dry cloth or paper after each use; if it gets wet, let it air-dry fully before putting it away. Avoid soaking and the dishwasher: the bamboo can warp and lose its curve. Store it flat or in a small case.

Where it fits in your routine

Scooping comes right after warming the bowl and before sifting. You will find the complete sequence in how to make matcha at home.

Our scoop

Our handmade bamboo chashaku has a smooth finish and a classic curve. It is in the matcha scoop collection, and included in our sets.