We spread genuine Japanese goods and traditional culture to worldwide.
Font size:
Home
>
While there are plenty of them, here are some typical utensils associated with the tea ceremony.
Categories
 |
While there are plenty of them, here are some typical utensils associated with the tea ceremony.
Fukusa
This is a small, silk cloth used in wiping tea utensils. Females use scarlet-colored fukasa and males use purple-colored ones.
Fukusa is also used in a form of tea etiquette called “fukusa sabaki” which is a certain way of folding the fukusa before the matcha bowl is wiped.
Kaishi, Japanese paper for tea ceremony
This is primarily used when eating the sweets and when wiping the rim of the matcha bowl.
Fukusa basami and Sukiyabukuro
These are used for storing kaishi, fukusa and the folding fan.
Folding fan
Having a folding fan throughout the year without exception is a tea ceremony custom.
Folding fans used in the tea ceremony are smaller than normal. The folding fan is held in the hand upon entering the ceremony; and it is placed in front of the lap during greetings, and when gazing at the aclove where art or flowers are displayed.
Natsume, tea caddy for matcha
Natsume is a container for matcha, and is usually lacquered and shaped like a Chinese date (“natsume” in Japanese) from which its name was derived.
Chaire, tea caddy for matcha koicha
Chaire is the name of the container for koicha, or exceptionally dark matcha. Most chaire are pottery pieces.
Chashaku, bamboo tea spoon
Chashaku is used to scoop up the matcha and to put it in the matcha bowl.
Some chashaku are made of ivory and wood, but most chashaku are made of bamboo.
Chasen, bamboo whisk
Chasen is used when making tea. The number of chasen bristles differ depending on the chasen’s use. Chasen with fewer bristles have fat bristles, making it a flexible, sturdy chasen while a chasen with more bristles makes the chasen finer.
Generally, a chasen with fewer bristles is used when stirring koicha, and a chasen with more bristles is used when making usucha (weaker matcha).
The more bristles a chasen has, the more skill is needed in making it and is therefore generally more expensive.
Kensui
Kensui is a container used for discarding hot water and water during the procedures in a tea ceremony. It can be made of various materials such as metal or ceramics, or it can be a wooden circular box.
Mizusashi, water container
Mizusashi is a container used to add water to the kettle, or used to store water to rinse the matcha bowl and chasen. It can be made of various materials such as metal, ceramics, wood and others.
Hichaku, bamboo ladle
This is a bamboo utensil used to scoop hot water and water.
Futaoki
This is used as a rest for the kettle lid or the hichaku. There are many kinds of futaoki shapes and is made from various materials.
Chagama Kettle and Electric charcoal
This is used to boil water.
Kogo
This is a container with a lid used to store incense.
Hanaire, flower vases
This is a container for the flowers that decorate the tea room.
Chakoro, incense burner
This is an incense burner used to enjoy the scent emitted by tea leaves when they are heated; and the scent creates a relaxing effect.
Fukusa
This is a small, silk cloth used in wiping tea utensils. Females use scarlet-colored fukasa and males use purple-colored ones.
Fukusa is also used in a form of tea etiquette called “fukusa sabaki” which is a certain way of folding the fukusa before the matcha bowl is wiped.
Kaishi, Japanese paper for tea ceremony
This is primarily used when eating the sweets and when wiping the rim of the matcha bowl.
Fukusa basami and Sukiyabukuro
These are used for storing kaishi, fukusa and the folding fan.
Folding fan
Having a folding fan throughout the year without exception is a tea ceremony custom.
Folding fans used in the tea ceremony are smaller than normal. The folding fan is held in the hand upon entering the ceremony; and it is placed in front of the lap during greetings, and when gazing at the aclove where art or flowers are displayed.
Natsume, tea caddy for matcha
Natsume is a container for matcha, and is usually lacquered and shaped like a Chinese date (“natsume” in Japanese) from which its name was derived.
Chaire, tea caddy for matcha koicha
Chaire is the name of the container for koicha, or exceptionally dark matcha. Most chaire are pottery pieces.
Chashaku, bamboo tea spoon
Chashaku is used to scoop up the matcha and to put it in the matcha bowl.
Some chashaku are made of ivory and wood, but most chashaku are made of bamboo.
Chasen, bamboo whisk
Chasen is used when making tea. The number of chasen bristles differ depending on the chasen’s use. Chasen with fewer bristles have fat bristles, making it a flexible, sturdy chasen while a chasen with more bristles makes the chasen finer.
Generally, a chasen with fewer bristles is used when stirring koicha, and a chasen with more bristles is used when making usucha (weaker matcha).
The more bristles a chasen has, the more skill is needed in making it and is therefore generally more expensive.
Kensui
Kensui is a container used for discarding hot water and water during the procedures in a tea ceremony. It can be made of various materials such as metal or ceramics, or it can be a wooden circular box.
Mizusashi, water container
Mizusashi is a container used to add water to the kettle, or used to store water to rinse the matcha bowl and chasen. It can be made of various materials such as metal, ceramics, wood and others.
Hichaku, bamboo ladle
This is a bamboo utensil used to scoop hot water and water.
Futaoki
This is used as a rest for the kettle lid or the hichaku. There are many kinds of futaoki shapes and is made from various materials.
Chagama Kettle and Electric charcoal
This is used to boil water.
Kogo
This is a container with a lid used to store incense.
Hanaire, flower vases
This is a container for the flowers that decorate the tea room.
Chakoro, incense burner
This is an incense burner used to enjoy the scent emitted by tea leaves when they are heated; and the scent creates a relaxing effect.