How to use a chakoro
- Set the chakoro on a heat-safe surface, away from anything flammable.
- Put about a teaspoon of loose green tea in the dish.
- Light an unscented tealight and place it inside the base.
- Within a few minutes the leaves begin to toast and release their aroma. Stir them occasionally with a spoon so they roast evenly.
- When the leaves turn brown and the scent fades, swap in a fresh pinch.
Which tea works best?
Inexpensive Japanese green teas work best: sencha or bancha. You're essentially roasting them into hojicha, so there's no need for good tea. Old or stale green tea that's past its best for drinking is perfect for the job. Some people add a little dried orange peel or a few jasmine leaves.
What to look for in a chakoro
- A glazed ceramic dish, which is easier to clean than bare clay.
- Openings for airflow so the tealight doesn't go out.
- A comfortable gap between flame and dish. Too close and the leaves scorch instead of toasting.
- Handmade or mass-made? Handmade Japanese chakoro (Tokoname, Shigaraki and so on) cost more and are beautiful. Mass-produced ones work fine.
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Chakoro vs aroma oil burner
A chakoro uses dry tea leaves and leaves no oily residue. The scent is soft and natural rather than perfumed. If you like the idea but want stronger, longer-lasting fragrance, an oil or wax burner is the tool for that.