The chashaku is an important part of the Japanese matcha tea ceremony and serves as a traditional spoon for serving and dosing matcha. The curved end is used to scoop a small amount of matcha from the tin and place it in a tea bowl. The mixture is then stirred with a bamboo whisk (chasen) to achieve an even consistency.
Traditionally, thin tea or "usucha" is prepared with one chashaku matcha (one teaspoon) and 75-100 ml of hot water, which is the perfect ratio to create an ideal foam structure on the matcha.
When preparing "Koicha", the thick tea, much more matcha is used: 4-6 chashaku for 150 ml of hot water. This results in a denser and sweeter matcha mixture, but it is more difficult to whisk and does not produce the characteristic foam. This type of tea is served almost exclusively as part of the Japanese tea ceremony.
The chashaku is an important part of the Japanese matcha tea ceremony and serves as a traditional spoon for serving and dosing matcha. The curved end is used to scoop a small amount of matcha from the tin and place it in a tea bowl. The mixture is then stirred with a bamboo whisk (chasen) to achieve an even consistency.
Traditionally, thin tea or "usucha" is prepared with one chashaku matcha (one teaspoon) and 75-100 ml of hot water, which is the perfect ratio to create an ideal foam structure on the matcha.
When preparing "Koicha", the thick tea, much more matcha is used: 4-6 chashaku for 150 ml of hot water. This results in a denser and sweeter matcha mixture, but it is more difficult to whisk and does not produce the characteristic foam. This type of tea is served almost exclusively as part of the Japanese tea ceremony.
Traditionally, thin tea or "usucha" is prepared with one chashaku matcha (one teaspoon) and 75-100 ml of hot water, which is the perfect ratio to create an ideal foam structure on the matcha.
When preparing "Koicha", the thick tea, much more matcha is used: 4-6 chashaku for 150 ml of hot water. This results in a denser and sweeter matcha mixture, but it is more difficult to whisk and does not produce the characteristic foam. This type of tea is served almost exclusively as part of the Japanese tea ceremony.