Mizuya is like the back kitchen of the traditional tea ceremony room, where tea utensils are stored and cleaned. Matcha is first sifted before transferring into chaire (container for koicha preparation) or natsume (container for usucha preparation). Saji means spoon and this is the tool for transferring sifted matcha into chaire or natsume.

In a more modern context, you can use it as a casual style matcha scoop for preparing matcha a home. One scoop usually equates to around 2g which is perfect for usucha preparation.

Handmade by Tanimura Tango (20th generation chasen master).