Essential Japanese Tea Utensils

Embarking on the journey of the Japanese tea ceremony is a beautiful and enriching experience, where each tool plays a vital role in creating harmony and tranquillity. With a wide array of tea utensils to choose from, the task of putting together your own set may feel daunting at first. However, the process can be both enjoyable and fulfilling when approached with the right guidance.

In this post, we’ll explore the fascinating world of tea utensils—delving into their types, uses, and the art of selecting pieces that resonate with you. Whether you’re just beginning your tea ceremony practice or seeking to refine your collection, join us as we uncover the secrets to choosing the perfect tools for your tea journey.

Mastering the Names, Pronunciations, and Uses of Tea Utensils

Chawan

Tea Bowl ・Chawan 茶碗

The chawan, often referred to as a 'matcha bowl' (抹茶椀), is an indispensable utensil in the Japanese tea ceremony, used specifically for drinking tea. Introduced to Japan during the Nara and Heian periods, the chawan has become a symbol of tea culture, with its production flourishing across various regions as the tea ceremony gained popularity. These bowls are intricately classified based on their makers and origins, with plain, unadorned bowls typically used for koicha (thick tea) and decorative bowls favoured for usucha (thin tea).

Tea Container・Natsume 棗

Natsume

The natsume is a container specifically designed for holding matcha, particularly usucha (thin tea). Its name derives from its resemblance to the fruit of the jujube plant (natsume in Japanese). Traditionally, natsume were made from black lacquer, but over time, various artists and craftsmen have created a wide range of designs, including those made from wood, black persimmon, and Wajima lacquer. With its diverse colours and shapes, choosing the right natsume for your needs is essential. Since matcha is sensitive to humidity and temperature, selecting a natsume with good preservation qualities is crucial to prevent deterioration.

Tea Scoop・Chashaku 茶杓

Chashaku

The chashaku is a crucial tea utensil used to scoop matcha from a container, such as a tea caddy or natsume, into a tea bowl. Shaped like a slender spoon, its rounded tip is specifically designed for easy scooping of the fine tea powder. Often made from bamboo, the chashaku is not just a practical tool but also a reflection of the tea master’s values and personality, making it one of the most revered items in the tea ceremony. After use, it is carefully wiped with a dry cloth rather than washed with water, preserving its integrity and significance in the ritual.

Water Container・Mizusashi 水差し

Mizusashi

The mizusashi is an essential utensil used in the tea ceremony to store water needed during the gathering. Also known by names such as mizuashi, unton, or suiki, it serves various purposes, including rinsing the tea bowl and tea whisk, as well as adding water to the tea kettle to adjust the tea’s temperature. Typically, a mizusashi has a cylindrical shape, resembling an enlarged teacup. Made from materials like ceramics, metal, or glass, the mizusashi comes with a lid, which may be crafted from the same material as the container itself (tomobuta) or from lacquered wood (nuributa). This versatile tool plays a vital role in maintaining the delicate balance of the tea ceremony.

Water Scoop・Hishaku 柄杓

Hishaku

The hishaku is a bamboo ladle with a long handle, used in the Japanese tea ceremony to scoop water from the kettle (kama 釜) or water container (mizusashi). There are three main types of hishaku: ro hishaku, furo hishaku, and a combination type that can be used for both purposes. Each type is designed for specific seasons and functions within the tea ceremony.

The ro hishaku (炉用柄杓) is larger and is used during the colder months from November to April. Its main feature is the larger bowl (ai), the cylindrical part used to scoop water, and the kiridome (the end of the handle) is cut diagonally on the front side. This design is suited to the ro, a sunken hearth used during these months.

Kama

The furo hishaku (風炉用柄杓), used from May to October, is smaller and more delicate, with a smaller ai and the kiridome cut diagonally on the back side. It is used with the furo, a portable brazier used during warmer months, reflecting the lighter, more casual atmosphere of the season.

The combination hishaku is a medium-sized ladle with a straight-cut kiridome. This versatile design allows it to be used for both ro and furo styles, making it a convenient option for practitioners who want to practice both seasonal forms. Each type of hishaku plays a crucial role in the tea ceremony, reflecting the seasonal changes and the careful attention to detail that characterises the art of tea.

Kettle・Kama 釜 or Chagama 

Fukusa

The kama or chagama is an iron kettle used to boil water during the tea ceremony. These kettles come in various sizes and shapes, with larger ones typically used for the ro (sunken hearth) during the colder months, and smaller ones for the furo (portable brazier) during the warmer months. The smaller kettle specifically used with the furo is often referred to as a furogama (風炉釜). The kama is a vital tool in the tea ceremony, reflecting the seasonal shifts and contributing to the overall harmony of the gathering.

Ceremonial Cloth・Fukusa 袱紗/帛紗

Chasen

Sensu

The fukusa is a cloth used in the Japanese tea ceremony to purify tea utensils, such as the tea whisk and tea caddy. While many might associate the term fukusa with the cloth used to wrap money for weddings or funerals, its purpose in tea ceremonies is quite different. Traditionally, men use a purple fukusa, while women use a red one. The dimensions of the fukusa are the same for both men and women, typically measuring 27.5 cm by 28.4 cm. In the context of the tea ceremony, wearing a fukusa also signifies that the person is the host of the gathering.

Bamboo Whisk・Chasen 茶筅

The chasen is a bamboo whisk used in the Japanese tea ceremony to mix matcha and hot water in a tea bowl. Crafted from a bamboo tube about 10 cm long, the top half is split into fine tines and woven together with thread to form the whisk. The type of bamboo and the specific design of the chasen can vary depending on the tea school’s tradition. Typically, a chasen with coarser tines is used for koicha (thick tea), while one with finer tines is preferred for usucha (thin tea). The chasen is essential for creating the smooth, frothy texture of matcha during the tea ceremony.

Folding Fan・Sensu 扇子

In the context of the Japanese tea ceremony, the sensu is used as a symbol of respect during greetings and other formalities. Unlike typical folding fans used for cooling, the sensu in tea ceremonies is never used for fanning. Instead, it is either held in the hand or placed on the tatami mat as a gesture of courtesy. The sensu serves as a subtle but important tool in maintaining the decorum and etiquette of the tea ceremony.

Kaishi

Ceremonial Paper Sheet・Kaishi 懐紙

Kaishi is a type of paper used in the Japanese tea ceremony as a plate substitute for serving sweets. Beyond holding sweets, it is also used to wipe the rim of the tea bowl after drinking. Typically, plain white kaishi is used, and it is folded in half for easy carrying. Men generally use slightly larger kaishi than women. After use, the kaishi is folded and taken home, with plain white paper being the preferred choice when possible.

Choosing the Right Utensils

The variety of tea utensils available can make it challenging to assemble a complete set, especially for beginners. To start your journey into the world of tea ceremony, it’s essential to focus on selecting the key utensils: the tea bowl (chawan), tea scoop (chashaku), and tea whisk (chasen). If you have the means, adding a tea container (natsume) will further enhance the experience. Below, we’ll guide you through the process of choosing each of these essential items.

Choosing a Tea Bowl (Chawan)

When selecting a chawan, prioritise ease of use and handling. A chawan designed specifically for matcha is generally recommended for its balance between functionality and comfort. The size should be manageable with one hand, ensuring it’s easy to hold during the tea-making process. Consider durability as well—choosing a sturdy material can provide peace of mind in case of accidental drops.

Choosing a Tea Scoop (Chashaku)

For beginners, a traditional bamboo chashaku is an excellent choice. Bamboo chashaku are known for their durability and ease of maintenance, making them ideal for those new to the tea ceremony. Look for a chashaku with a curved tip, as this design helps in measuring the right amount of matcha. While bamboo is the most common, you might also consider other materials based on personal preference for texture or appearance, such as wood. As you gain experience, you might explore seasonal variations, like choosing a blue chashaku for a cool, summery feel.

Choosing a Tea Whisk (Chasen)

The key to selecting a chasen lies in the number of tines. The appropriate number of tines depends on whether you are preparing thin tea (usucha) or thick tea (koicha). For usucha, which is commonly prepared by beginners, a chasen with 80 to 100 tines is ideal. For koicha, a chasen with fewer tines, around 32 to 50, known as “araho,” is used, though it requires more skill to handle. It’s advisable to start with a chasen suited for usucha and gradually expand your collection as your skills develop.

Choosing a Tea Container (Natsume)

To fully immerse yourself in the tea ceremony’s atmosphere, having a suitable natsume for storing matcha can be quite rewarding. Since beginners often prepare usucha, a natsume is a fitting choice for this purpose. When selecting a natsume, opt for one with an easily removable lid to make transferring matcha into the tea bowl more convenient. Given that matcha is sensitive to temperature and humidity, choose a natsume with good sealing capabilities to preserve the tea’s freshness. Finally, consider the color and design that best match the aesthetic of your tea ceremony and your personal taste.

By carefully choosing these key utensils, you’ll set a solid foundation for your tea ceremony practice and enhance your overall experience.

Beginner Set and How to Make Yourself a Cup of Tea

What’s Included in the Set

A Beginner Set

• Matcha Bowl (Chawan)

• Tea Whisk Holder (Chasen Kuse Naoshi)

• Tea Scoop (Chashaku)

• Matcha Powder (approximately 20g)

Additional Items You’ll Need

• Hot Water

• A Mug (to prevent splashing when pouring hot water into the chawan)

Step-by-Step Guide to Making Matcha

Step 1: Prepare the Bowl

Start by pouring hot water into the chawan to warm it up. Once the bowl is warmed, discard the water.

Step 2: Add the Matcha

Place the desired amount of matcha powder into the warmed chawan using the chashaku.

Step 3: Mix with Hot Water

Pour hot water into the chawan. Hold the bowl firmly to prevent it from moving, and gently whisk the matcha with the chasen. Stir slowly at first to blend the matcha and water smoothly.

Step 4: Finish Whisking

Once the matcha becomes frothy, lift the chasen vertically from the centre of the bowl. Your matcha is now ready to enjoy.

This beginner tea set provides all the essential tools you need to start making matcha at home. With just a few simple steps, you can create a smooth and frothy bowl of matcha, perfect for enjoying the calming ritual of the tea ceremony.

Key Takeaways

Embarking on the Japanese tea ceremony journey offers a unique blend of tranquillity and cultural enrichment, where each utensil plays a crucial role in the overall experience. Although the wide variety of tea utensils may seem overwhelming at first, understanding their functions and how to choose the right ones can make the process both enjoyable and rewarding.

For beginners, focusing on the essential tools—such as the tea bowl (chawan), tea scoop (chashaku), and tea whisk (chasen)—is a great starting point. As you progress, incorporating additional items like a tea container (natsume) can enhance your practice and deepen your appreciation of this ancient tradition. Whether you’re just starting or looking to refine your collection, selecting utensils that resonate with your personal style and the seasonal aesthetics of the tea ceremony will enrich your experience and help you create a harmonious and authentic tea gathering.

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