Black Cherry Blossom Chashaku (Bamboo Spoon)

The chashaku is a slender bamboo scoop used to measure powdered green tea, or matcha, during the tea ceremony. Because matcha is an exceptionally fine powder, it can be lifted and portioned easily with the delicate curve of the chashaku, allowing the host to measure precise amounts for either thin tea (usucha) or thick tea (koicha).

This black bamboo chashaku, finished with urushi lacquer and adorned with a delicate sakura (cherry blossom) design, brings artistic refinement to a utensil that is usually simple and understated. While many chashaku are left as natural bamboo, decorated examples such as this hold particular value for collectors and practitioners. The applied pattern introduces a subtle seasonal or aesthetic theme into the tea setting, reflecting the tea ceremony’s deep connection to nature and the changing seasons.

The dark lacquered bamboo provides a striking contrast to the vivid green of matcha, while the sakura motif symbolises renewal and fleeting beauty—ideas that resonate strongly with the philosophy of tea.

Bamboo chashaku can gradually develop staining from contact with matcha, as the powder’s fine particles and natural pigments are easily absorbed by the bamboo fibres. Rather than being considered a flaw, this gentle patina often reflects regular use and the living history of the utensil.

Both functional and decorative, this urushi-finished chashaku combines practical tea preparation with the aesthetic appreciation that lies at the heart of the tea ceremony.

How to Make Perfect Matcha:

We recommend you use not quite boiling water, around 80°C works well.

Using a chashaku we recommend 2 scoops matcha (approx. 1.5g)

1. Add 2 scoops of matcha powder to your tea bowl or cup.

2. Pour around 70ml of not quite boiling water into the tea bowl.

3. Whisk the matcha with a chasen (bamboo whisk) for about 15 seconds until smooth and slightly foamy.

4. Relax and enjoy!