Takayama Chashaku Smoked

Sale price Price $18.00 Regular price Unit price  per 

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A traditional Matcha measuring tool, crafted for precisely portioning half a Matcha serving


Indulge in the artistry of our Chashaku, a bamboo Matcha scoop crafted by the skilled hands of Hirata Kazuhisa, a 20th-generation artisan from Takayama, Nara prefecture, Japan. Hirata's family has passed down the tradition of bamboo whisk-making for centuries, dating back to the Muromachi Period, and his expertise is renowned worldwide.

Each Chashaku is meticulously handcrafted by Hirata-san, who starts by hand-selecting the finest single piece of premium white Hachiku bamboo from the renowned Kansai region. The bamboo is carefully harvested and then undergoes a meticulous three-year drying and seasoning process to ensure unparalleled quality and durability. Once matured, the bamboo is smoked to impart its signature dark hue. Hirata-san then expertly crafts the scoop by hand, using traditional techniques passed down through generations, ensuring that each Chashaku is crafted to perfection. The meticulous attention to detail and craftsmanship result in a Chashaku that is not only beautiful but also highly functional, making it an exceptional tool for the tea ceremony.

In the traditional Japanese tea ceremony, the bamboo scoop plays a crucial role in measuring the perfect amount of matcha for serving. Our Chashaku is specifically designed for use under the Urasenke School of Chadō, ensuring an authentic and immersive tea experience. For a delicious Usucha (thin tea with froth), simply use 2-2.5 scoops of matcha, while 4 to 5 heaped scoops are recommended for a richer Koicha (thick tea).

Elevate your tea preparation experience with this exquisite hand-crafted Chashaku, a true work of art by a master artisan.


Materials: Bamboo, dried for 3 years
Dimensions: Length 18.5cm / Width 1.2cm 

Colour: Smoked
Origin: Takayama, Nara, Japan
Hirata Kazuhisa

Care: Do not wash and avoid getting it wet, to clean use a dry cloth to remove matcha residue.

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