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Glossary of Japanese Tea Ceremony Utensils

Chawan - The Tea Bowl: Made by Stuart Johnson, a Minnesota Potter who studied pottery in Japan. This bowl plays the most active part in the tea ceremony. It also is the most favored utensil of the Cha-no-yu for two reasons: it is practical and artistic. Much emphasis is placed by it's aesthetic quality and of the artist is who made it. Tea bowls are made in very in specific sizes, shapes and types depending on the formality of the ceremony. The host prepares an individual bowl for each guest.

Kama - The Japanese iron, tea kettle: The tea kettle is considered to be the true symbol of the Cha-no-yu. It is designed specifically for boiling water to prepare the powdered green tea. Kama is designed for it's stable shape, it's rich textural surface, and it's ornamental lid, which is said to exude unassertive beauty at the heart of the tea ceremony aesthetic.

Chaire - The tea caddy: Are usually the small jars about two inches high used to hold the Matcha - the specially ground tea powder.

Natsume - A type of lacquered tray named for it's resembalance to the jujube fruit going back to the 15th Century Kyoto lacquerer artisian named Haneda Gorõ.

Kai-Shi - Kogiku paper napkins used for draining and drying wet utensils.

Chasen - The bamboo whisk: Chasen are made of three kinds of bamboo and has three types: They are either made of smoked bamboo, fresh bamboo, or dried bamboo, and their heads are either fine, medium, or rough. Which type of Chasen one uses, depends mainly on the type of tea served.

Cha-shaku - The bamboo tea scoop: The Chasaku is used for scooping powdered tea from the caddy into a tea bowl. It is made of various items ranging from ivory to bamboo. There are three types of Chashaku, according to the formality of the ceremony. Even today, Chashaku are often made by the hosts of tea ceremonies, so careful attention should be paid to this utensil by all the guests.

Fukusa - A silk napkin: The fukusa is a piece of silk cloth which is used to hold and wipe utensils during a tea ceremony. Women carry scarlet fukusa, and men carry deep purple ones. However, anyone over the age of fifty may carry a yellow one, a symbol of their venerated age.

Kensui - The waste water bowl: Made by Jasper Bond, A Minnesota Potter who studied in Japan. This is the receptacle for which tea bowls have been rinsed. It's humble use dictates that the jar be put in an unnoticeable place. It is purposefully made simpler in design and material, and less eye catching that the other utensils. Kensui are sometimes called koboshi.

Shino Tray- The dessert caddy: A specially glazed ceramic shallow platter for desserts: Made by Jasper Bond, A Minnesota Potter who studied in Japan.

Mizusashi - The freshwater jar: Made by Jasper Bond, A Minnesota Potter. This covered jar is almost always made of ceramic or earthenware. It contains the clean, cool water used to regulate the temperature of the water in the Kama and to rinse other utensils. It's shape requires both a wide mouth for the ladle, and a stable base. Because it is placed directly in front of the host, visual harmony along with the other utensils is very important.

Uzukumaru -The flower vase: Aesthetically positioned on it's special place, this small, narrow-mouthed vase is used as a flower container.

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