{"title":"Chashaku (Bamboo Tea Scoop)","description":"\u003cp\u003eA \u003cem\u003echashaku\u003c\/em\u003e (茶杓) is the slim bamboo scoop that carries matcha from the caddy to the bowl. It is the smallest object on the tea tray and, in the ceremony, the one treated with the most care — a plain piece of bamboo that a host will keep for decades.\u003c\/p\u003e\u003cp\u003eEvery scoop in this collection is carved by hand in Nara, Japan. Nara's Takayama district has been the centre of Japan's bamboo tea-utensil craft for roughly five centuries, and the technique is unchanged: bamboo is seasoned, split, shaved down until the tip is almost translucent, then warmed and bent by hand into the curve that holds the powder.\u003c\/p\u003e\u003cp\u003eBecause the maker works with the grain rather than against it, no two come out the same. Each of these is a single piece — when it sells, it isn't repeated.\u003c\/p\u003e","products":[{"product_id":"chashaku-bamboo-matcha-scoop-1","title":"Chashaku Bamboo Matcha Scoop No. 1","description":"\u003cp\u003e\u003cem\u003eChashaku\u003c\/em\u003e (茶杓) is the slender bamboo scoop used to lift matcha from the caddy into the bowl. It is the smallest tool on the tea tray, and the one the host's hands touch most.\u003c\/p\u003e\u003cp\u003eBamboo is never uniform, so no two scoops leave the workshop alike. This is No. 1 — a single piece, and once it is gone it isn't repeated.\u003c\/p\u003e\u003cp\u003eIt is carved by hand in Nara, Japan. Nara's Takayama district has been the centre of Japan's bamboo tea-utensil craft for roughly five centuries, and the method has barely changed: the bamboo is seasoned, split, and shaved down until it is almost translucent at the tip, then warmed over heat and bent by hand to form the curved \u003cem\u003ekaisaki\u003c\/em\u003e that carries the powder.\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eHand-carved bamboo, cut from a single piece — no joins, no glue\u003c\/li\u003e\n\u003cli\u003eMade in Nara, Japan\u003c\/li\u003e\n\u003cli\u003eOne of one — grain, tone and curve differ on every scoop\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eUsing it\u003c\/h4\u003e\u003cp\u003eTwo level scoops — roughly 2 g — makes a standard bowl of \u003cem\u003eusucha\u003c\/em\u003e. Use three for a stronger bowl, or for thick \u003cem\u003ekoicha\u003c\/em\u003e.\u003c\/p\u003e\u003ch4\u003eCaring for it\u003c\/h4\u003e\u003cp\u003eWipe with a dry, soft cloth after each use. Don't soak it, don't wash it with soap, and never put it in the dishwasher — bamboo splits when it is repeatedly wet and dried. Keep it out of direct sun.\u003c\/p\u003e","brand":"Aicha Teas","offers":[{"title":"Default Title","offer_id":51382222782710,"sku":"CHSK-NARA-01","price":60.0,"currency_code":"AED","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0774\/9576\/3190\/files\/rn-image_picker_lib_temp_a54a5b3c-196a-4b48-a80c-339763e77e28.png?v=1785498483"},{"product_id":"chashaku-bamboo-matcha-scoop-3","title":"Chashaku Bamboo Matcha Scoop No. 3","description":"\u003cp\u003e\u003cem\u003eChashaku\u003c\/em\u003e (茶杓) is the slender bamboo scoop used to lift matcha from the caddy into the bowl. It is the smallest tool on the tea tray, and the one the host's hands touch most.\u003c\/p\u003e\u003cp\u003eBamboo is never uniform, so no two scoops leave the workshop alike. This is No. 3 — a single piece, and once it is gone it isn't repeated.\u003c\/p\u003e\u003cp\u003eIt is carved by hand in Nara, Japan. Nara's Takayama district has been the centre of Japan's bamboo tea-utensil craft for roughly five centuries, and the method has barely changed: the bamboo is seasoned, split, and shaved down until it is almost translucent at the tip, then warmed over heat and bent by hand to form the curved \u003cem\u003ekaisaki\u003c\/em\u003e that carries the powder.\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eHand-carved bamboo, cut from a single piece — no joins, no glue\u003c\/li\u003e\n\u003cli\u003eMade in Nara, Japan\u003c\/li\u003e\n\u003cli\u003eOne of one — grain, tone and curve differ on every scoop\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eUsing it\u003c\/h4\u003e\u003cp\u003eTwo level scoops — roughly 2 g — makes a standard bowl of \u003cem\u003eusucha\u003c\/em\u003e. Use three for a stronger bowl, or for thick \u003cem\u003ekoicha\u003c\/em\u003e.\u003c\/p\u003e\u003ch4\u003eCaring for it\u003c\/h4\u003e\u003cp\u003eWipe with a dry, soft cloth after each use. Don't soak it, don't wash it with soap, and never put it in the dishwasher — bamboo splits when it is repeatedly wet and dried. Keep it out of direct sun.\u003c\/p\u003e","brand":"Aicha Teas","offers":[{"title":"Default Title","offer_id":51382336553206,"sku":"CHSK-NARA-03","price":65.0,"currency_code":"AED","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0774\/9576\/3190\/files\/rn-image_picker_lib_temp_feee2175-ffc9-47c1-b871-47af912da599.png?v=1785498805"},{"product_id":"chashaku-bamboo-matcha-scoop-4","title":"Chashaku Bamboo Matcha Scoop No. 4","description":"\u003cp\u003e\u003cem\u003eChashaku\u003c\/em\u003e (茶杓) is the slender bamboo scoop used to lift matcha from the caddy into the bowl. It is the smallest tool on the tea tray, and the one the host's hands touch most.\u003c\/p\u003e\u003cp\u003eBamboo is never uniform, so no two scoops leave the workshop alike. This is No. 4 — a single piece, and once it is gone it isn't repeated.\u003c\/p\u003e\u003cp\u003eIt is carved by hand in Nara, Japan. Nara's Takayama district has been the centre of Japan's bamboo tea-utensil craft for roughly five centuries, and the method has barely changed: the bamboo is seasoned, split, and shaved down until it is almost translucent at the tip, then warmed over heat and bent by hand to form the curved \u003cem\u003ekaisaki\u003c\/em\u003e that carries the powder.\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eHand-carved bamboo, cut from a single piece — no joins, no glue\u003c\/li\u003e\n\u003cli\u003eMade in Nara, Japan\u003c\/li\u003e\n\u003cli\u003eOne of one — grain, tone and curve differ on every scoop\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eUsing it\u003c\/h4\u003e\u003cp\u003eTwo level scoops — roughly 2 g — makes a standard bowl of \u003cem\u003eusucha\u003c\/em\u003e. Use three for a stronger bowl, or for thick \u003cem\u003ekoicha\u003c\/em\u003e.\u003c\/p\u003e\u003ch4\u003eCaring for it\u003c\/h4\u003e\u003cp\u003eWipe with a dry, soft cloth after each use. Don't soak it, don't wash it with soap, and never put it in the dishwasher — bamboo splits when it is repeatedly wet and dried. Keep it out of direct sun.\u003c\/p\u003e","brand":"Aicha Teas","offers":[{"title":"Default Title","offer_id":51382496166134,"sku":"CHSK-NARA-04","price":70.0,"currency_code":"AED","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0774\/9576\/3190\/files\/rn-image_picker_lib_temp_e066490a-21e8-4172-ae68-c516c50873b2.png?v=1785498875"},{"product_id":"chashaku-bamboo-matcha-scoop-5","title":"Chashaku Bamboo Matcha Scoop No. 5","description":"\u003cp\u003e\u003cem\u003eChashaku\u003c\/em\u003e (茶杓) is the slender bamboo scoop used to lift matcha from the caddy into the bowl. It is the smallest tool on the tea tray, and the one the host's hands touch most.\u003c\/p\u003e\u003cp\u003eBamboo is never uniform, so no two scoops leave the workshop alike. This is No. 5 — a single piece, and once it is gone it isn't repeated.\u003c\/p\u003e\u003cp\u003eIt is carved by hand in Nara, Japan. Nara's Takayama district has been the centre of Japan's bamboo tea-utensil craft for roughly five centuries, and the method has barely changed: the bamboo is seasoned, split, and shaved down until it is almost translucent at the tip, then warmed over heat and bent by hand to form the curved \u003cem\u003ekaisaki\u003c\/em\u003e that carries the powder.\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eHand-carved bamboo, cut from a single piece — no joins, no glue\u003c\/li\u003e\n\u003cli\u003eMade in Nara, Japan\u003c\/li\u003e\n\u003cli\u003eOne of one — grain, tone and curve differ on every scoop\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eUsing it\u003c\/h4\u003e\u003cp\u003eTwo level scoops — roughly 2 g — makes a standard bowl of \u003cem\u003eusucha\u003c\/em\u003e. Use three for a stronger bowl, or for thick \u003cem\u003ekoicha\u003c\/em\u003e.\u003c\/p\u003e\u003ch4\u003eCaring for it\u003c\/h4\u003e\u003cp\u003eWipe with a dry, soft cloth after each use. Don't soak it, don't wash it with soap, and never put it in the dishwasher — bamboo splits when it is repeatedly wet and dried. Keep it out of direct sun.\u003c\/p\u003e","brand":"Aicha Teas","offers":[{"title":"Default Title","offer_id":51382614294774,"sku":"CHSK-NARA-05","price":75.0,"currency_code":"AED","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0774\/9576\/3190\/files\/rn-image_picker_lib_temp_f55edad4-e50f-4055-8a08-fcc34607fe1a.png?v=1785498939"},{"product_id":"chashaku-bamboo-matcha-scoop-6","title":"Chashaku Bamboo Matcha Scoop No. 6","description":"\u003cp\u003e\u003cem\u003eChashaku\u003c\/em\u003e (茶杓) is the slender bamboo scoop used to lift matcha from the caddy into the bowl. It is the smallest tool on the tea tray, and the one the host's hands touch most.\u003c\/p\u003e\u003cp\u003eBamboo is never uniform, so no two scoops leave the workshop alike. This is No. 6 — a single piece, and once it is gone it isn't repeated.\u003c\/p\u003e\u003cp\u003eIt is carved by hand in Nara, Japan. Nara's Takayama district has been the centre of Japan's bamboo tea-utensil craft for roughly five centuries, and the method has barely changed: the bamboo is seasoned, split, and shaved down until it is almost translucent at the tip, then warmed over heat and bent by hand to form the curved \u003cem\u003ekaisaki\u003c\/em\u003e that carries the powder.\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eHand-carved bamboo, cut from a single piece — no joins, no glue\u003c\/li\u003e\n\u003cli\u003eMade in Nara, Japan\u003c\/li\u003e\n\u003cli\u003eOne of one — grain, tone and curve differ on every scoop\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eUsing it\u003c\/h4\u003e\u003cp\u003eTwo level scoops — roughly 2 g — makes a standard bowl of \u003cem\u003eusucha\u003c\/em\u003e. Use three for a stronger bowl, or for thick \u003cem\u003ekoicha\u003c\/em\u003e.\u003c\/p\u003e\u003ch4\u003eCaring for it\u003c\/h4\u003e\u003cp\u003eWipe with a dry, soft cloth after each use. Don't soak it, don't wash it with soap, and never put it in the dishwasher — bamboo splits when it is repeatedly wet and dried. Keep it out of direct sun.\u003c\/p\u003e","brand":"Aicha Teas","offers":[{"title":"Default Title","offer_id":51382757327094,"sku":"CHSK-NARA-06","price":85.0,"currency_code":"AED","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0774\/9576\/3190\/files\/rn-image_picker_lib_temp_298cfc72-fdf1-4afd-a984-938144fb3116.png?v=1785499007"},{"product_id":"chashaku-bamboo-matcha-scoop-7","title":"Chashaku Bamboo Matcha Scoop No. 7","description":"\u003cp\u003e\u003cem\u003eChashaku\u003c\/em\u003e (茶杓) is the slender bamboo scoop used to lift matcha from the caddy into the bowl. It is the smallest tool on the tea tray, and the one the host's hands touch most.\u003c\/p\u003e\u003cp\u003eBamboo is never uniform, so no two scoops leave the workshop alike. This is No. 7 — a single piece, and once it is gone it isn't repeated.\u003c\/p\u003e\u003cp\u003eIt is carved by hand in Nara, Japan. Nara's Takayama district has been the centre of Japan's bamboo tea-utensil craft for roughly five centuries, and the method has barely changed: the bamboo is seasoned, split, and shaved down until it is almost translucent at the tip, then warmed over heat and bent by hand to form the curved \u003cem\u003ekaisaki\u003c\/em\u003e that carries the powder.\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eHand-carved bamboo, cut from a single piece — no joins, no glue\u003c\/li\u003e\n\u003cli\u003eMade in Nara, Japan\u003c\/li\u003e\n\u003cli\u003eOne of one — grain, tone and curve differ on every scoop\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eUsing it\u003c\/h4\u003e\u003cp\u003eTwo level scoops — roughly 2 g — makes a standard bowl of \u003cem\u003eusucha\u003c\/em\u003e. Use three for a stronger bowl, or for thick \u003cem\u003ekoicha\u003c\/em\u003e.\u003c\/p\u003e\u003ch4\u003eCaring for it\u003c\/h4\u003e\u003cp\u003eWipe with a dry, soft cloth after each use. Don't soak it, don't wash it with soap, and never put it in the dishwasher — bamboo splits when it is repeatedly wet and dried. Keep it out of direct sun.\u003c\/p\u003e","brand":"Aicha Teas","offers":[{"title":"Default Title","offer_id":51382849175798,"sku":"CHSK-NARA-07","price":90.0,"currency_code":"AED","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0774\/9576\/3190\/files\/rn-image_picker_lib_temp_7614ccec-44cc-4d55-9998-bd45b8e06e64.png?v=1785499055"},{"product_id":"chashaku-bamboo-matcha-scoop-8","title":"Chashaku Bamboo Matcha Scoop No. 8","description":"\u003cp\u003e\u003cem\u003eChashaku\u003c\/em\u003e (茶杓) is the slender bamboo scoop used to lift matcha from the caddy into the bowl. It is the smallest tool on the tea tray, and the one the host's hands touch most.\u003c\/p\u003e\u003cp\u003eBamboo is never uniform, so no two scoops leave the workshop alike. This is No. 8 — a single piece, and once it is gone it isn't repeated.\u003c\/p\u003e\u003cp\u003eIt is carved by hand in Nara, Japan. Nara's Takayama district has been the centre of Japan's bamboo tea-utensil craft for roughly five centuries, and the method has barely changed: the bamboo is seasoned, split, and shaved down until it is almost translucent at the tip, then warmed over heat and bent by hand to form the curved \u003cem\u003ekaisaki\u003c\/em\u003e that carries the powder.\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eHand-carved bamboo, cut from a single piece — no joins, no glue\u003c\/li\u003e\n\u003cli\u003eMade in Nara, Japan\u003c\/li\u003e\n\u003cli\u003eOne of one — grain, tone and curve differ on every scoop\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eUsing it\u003c\/h4\u003e\u003cp\u003eTwo level scoops — roughly 2 g — makes a standard bowl of \u003cem\u003eusucha\u003c\/em\u003e. Use three for a stronger bowl, or for thick \u003cem\u003ekoicha\u003c\/em\u003e.\u003c\/p\u003e\u003ch4\u003eCaring for it\u003c\/h4\u003e\u003cp\u003eWipe with a dry, soft cloth after each use. Don't soak it, don't wash it with soap, and never put it in the dishwasher — bamboo splits when it is repeatedly wet and dried. Keep it out of direct sun.\u003c\/p\u003e","brand":"Aicha Teas","offers":[{"title":"Default Title","offer_id":51383046799606,"sku":"CHSK-NARA-08","price":95.0,"currency_code":"AED","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0774\/9576\/3190\/files\/rn-image_picker_lib_temp_73ef65ad-10bc-4e82-a52e-adc801a4d2fc.png?v=1785499147"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0774\/9576\/3190\/collections\/rn-image_picker_lib_temp_a54a5b3c-196a-4b48-a80c-339763e77e28.png?v=1785759136","url":"https:\/\/www.myaicha.com\/ar\/collections\/chashaku.oembed","provider":"Aicha Teas","version":"1.0","type":"link"}