The tip that scoops up the matcha is called kaisaki. This part is where the shape of the tea scoop is most visible. The cutting edge part is called "tsuyu", and it expresses the artist's preference for rounded or pointed ones.
The line extending from the knot toward the kaisaki is called the 'hi', and the end on the opposite side of the 'kaisaki' is called the 'kiridome'. This "kiritome" has a sword mark added to the finish, which is also one of the highlights.
The part that is bent by applying heat is called "bent". In addition, the back part of the joint is called "fushiura", and it is said that the shape of the bamboo and the shaving of the maker are prominently displayed. ” is called.
“Chashaku” has three names, “Shin”, “Gyo” and “Sou”, depending on the presence and position of bamboo joints.
"Shin" refers to ivory or bamboo knotless, and the tube is shaved off without leaving the skin.
"Gyo" is the knot stop of bamboo. It has a shape with knots on the bottom, and the cylinder is made by shaving off the skin on the top and bottom to leave it clean.
“Sou” refers to the middle section of bamboo, and the tube is unevenly shaved leaving the bark.
For example, in the case of usucha temae, you can choose which name to use, such as using a tea scoop made from a material other than bamboo, such as nakabushi or 'grass' made from materials other than bamboo. becomes important.
