When making tea, the act of purifying the chashaku, which scoops matcha, is done by wiping it with fukusa.
[1] After handling the Fukusa, hold the Fukusa in your left hand, take the chashaku with your right hand, and place it on top of the Fukusa.
[2] Fold the fukusa with your left thumb and hold the chashaku. Without moving your right hand, move only the fukusa on your left hand to wipe the upper and lower surfaces of the chashaku from the hand to the tip of the paddle, then return the fukusa to your hand.
[3] For the second time, turn the fukusa upside down, pinch the sides of the chashaku, wipe from your hand to the tip of the paddle, and return the fukusa to your hand.
[4] For the third time, put the fukusa on the top and bottom of the chashaku, wipe the top and bottom of the chashaku up to the tip of the paddle again, loosen the fukusa a little, and remove the chashaku from the right side of the fukusa.
