Tea Ceremony Utensils

This month, in the tea ceremony, the utensils necessary to offer usucha (thin tea) and koicha (thick tea) to guests are brought out.

First, what are called kaichūbutsu (items carried on the person): a fukusa (silk cloth) and kaishi (paper) are carried at the chest of the kimono.

From the beginning of the procedure, there is always hot water in the kettle, already with the charcoal fire lit.

The utensils from here are brought in during the procedure.

• Tea Bowl:  Inside the tea bowl, the following three utensils are arranged and carried into the room:
  • Chakin:  A white cloth, placed in a state of being wetted with water and wrung out. The chakin is mainly used to wipe water from the tea bowl.
  • Chashaku: A spoon-shaped utensil made of bamboo, used to transfer matcha from the tea container to the tea bowl.
  • Natsume: A lacquered container for usucha, named for its resemblance to the jujube fruit.

• Mizusashi: Used to add water to the kettle or to lower the temperature. There are porcelain ones and also ceramic ones.
• Kensui:  Used to discard water that is no longer needed.
• Hishaku:  Used to scoop hot water from the kettle.
• Futaoki:  After opening the lid of the kettle, it is placed on this futaoki.

Regarding tea containers, since they contain matcha, they are the most precious utensils and are said to be the main feature among the utensils in the room.

•  Natsume or usuchaki: It is lacquered, and because its shape resembles the fruit of the jujube, it is given this name. It is used for matcha for usucha. Usucha can be refilled, and depending on the container, about 20–30 g is carefully arranged. When I was on tea ceremony duty, I first learned how to arrange this matcha, but because I am clumsy, I struggled a lot. The reason it is arranged beautifully like in the photo is because toward the end of the procedure, the guest opens the lid of the natsume and views it, and enjoying the arrangement of the matcha is also part of the flow.
• Cha-ire: Often made of ceramic or porcelain, it contains matcha for koicha. The cloth used to hold the cha-ire is called a shifuku. Basically, it contains the amount of matcha for the number of people (for 2 people, about 8 g).

During the koicha procedure, the cha-ire and mizusashi are placed in the room beforehand, and then preparation for the procedure begins.

• As for basic actions:
  Enter the tea room, carry in these utensils, purify them with the fukusa, present the matcha to the guest, and put away the used utensils—these are the actions of the procedure.

Written by Alan H.