Experience Chashaku Bamboo Scoop
Step 1: SHADE
The gyokuro plants go through a double shading process before harvest. Sun deprivation yields an abundant production in chlorophyll and L-theanine.
Step 2: STEAM
The gyokuro leaves are then steamed to prevent oxidation, retaining its vibrant green color.
Step 3: KNEAD
Next, the gyokuro leaves are hand rolled into its iconic pine needle shape, breaking down the cell walls. This extra process is to fully entrap the fragrance of the Gyokuro into the leaves.
Step 4: SORT
After the kneading process, the stems, buds and leaves are sorted and filtered out until the highest quality of Gyokuro remains.
Step 5: STONE-MILL
Lastly, the Gyokuro undergo a low and slow process to powderize the tea leaves into matcha, using a traditional Japanese stone mill.
Care Guide
- To clean your Chashaku Scoop, wipe clean with a dry tissue, paper towel or cloth.
- Avoid water and soap.
- Store in a place with a dry-cool temperature.
Ratings and Reviews
