Tea scoops are based on the ivory spoons used in China in the Tang and Song dynasties of China.
In addition, there were medicine spoons such as gold, silver, and tortoiseshell.
Matcha was once treated as an antidote, and was used as a medicinal tool in Japan until the beginning of the Kamakura period.
However, as the tea ceremony spread, it gradually came to be used as a tea utensil, and came to be called a chashaku.
The bamboo tea scoop that is commonly used today was created by Juko Murata, the founder of wabicha, in the middle of the Muromachi period.
Lacquer was applied to bamboo instead of ivory, which was expensive, and it was finished as a tea scoop while retaining the shape of a medicine spoon.
The long tea scoop created by Jutoku Fukami, who was a disciple of Juko, was without knots, and at that time, this type of 'Shutoku' was the mainstream.
It is said that Sen no Rikyu, who was active during the Sengoku period to the Azuchi-Momoyama period, was the first to use knotty tea scoops.
Rikyu created the chu-bushi, which has a knot in the center, and the knotted chashaku became the standard for the tea ceremony.
