Tea Spoon
The tea spoon (chaci), also called tea measure, is an auxiliary tool for scooping and measuring tea leaves. In gongfu brewing, precise leaf quantity is critical to tea quality, and the tea spoon helps control this. Materials range from metal to bamboo and wood, each with distinct characteristics.
Types and Functions
The tea spoon's main function is scooping leaves and controlling quantity. Standard gongfu brewing uses about 1/3 to 1/2 of the teapot volume — the spoon helps measure this precisely. Types include: traditional stainless steel, durable and shape-stable, most common; bamboo spoon, lightweight and gentle on leaves, suitable for premium teas; silver spoon, both practical and beautiful, with water-softening benefits; wooden spoon, warm texture but may absorb flavors, not recommended for aromatic teas.
Using the Tea Spoon
When scooping, gently insert into the tea caddy, scoop an appropriate amount, and remove slowly to avoid scattering. When adding to teapot, position near the holder or pot mouth and let leaves slide naturally. Adjust quantity based on tea type and personal preference: oolongs typically use more leaves (1/3 to 1/2 of pot), while green and white teas use less (1/4 to 1/3). Experienced tea people judge quantity by feel; the spoon is mainly a training aid for beginners.
Maintenance
Maintenance is simple. Metal spoons: rinse with water, dry with cloth. Bamboo/wood spoons: avoid prolonged soaking to prevent warping or mold. If a spoon absorbs strong flavors (like aged Puer), clean thoroughly and air dry before using to avoid cross-contamination. It's recommended to have multiple spoons for different tea types — particularly keeping separate spoons for aromatic teas and aged teas.
