The Japanese tea ceremony, known in Japanese as Sadou (茶道 - the Way of Tea) or chanoyu (茶の湯 - the Hot Water of Tea), is a lovely embodiment of Japanese culture, aesthetics, and philosophies, captured in the straightforward yet elegant gestures of preparing and serving a bowl of matcha. 

During a Japanese tea ceremony, numerous elegant and distinctive pieces of equipment are used, each with a unique function and a rich history. For those unfamiliar with the nuances of tea ceremonies, this equipment, which tea practitioners typically call Dougu (道具 - utensils/equipment), can be confusing because it is frequently used only for chanoyu. We'll briefly overview some of the most crucial utensils and their functions here. The basic utensils are used during a Temae (点前), the part of a ceremony where tea is prepared and served to the guests. 

In this article, we will focus on Japanese tea utensils that could be used during Temae. 

Primary Tea Utensils for Tea Ceremony

Chaire (茶入)

High-quality matcha used to make Koicha is kept in ceramic vessels called Chaire (茶入, tea container), which can be pronounced cha-ee-reh or chai-reh. Chaire lids have traditionally been made of ivory and covered on the underside with gold or silver leaf, which was believed to be a pure substance that would turn discolored when exposed to poison, preventing the consumption of tainted tea.  Although ivory lids made from old ivory stores are still popular in Japan, a variety of substitutes are also being used, including resin, bone, horn, porcelain, lacquer, Galalith/Lactoloid, and wood.  

Shifuku (仕覆)

Shifuku (仕覆) is clothing for tea wares, which is one of the many layers of pouches, boxes, and wrappers that could be used to protect a valuable piece. These were created out of the practical necessity to preserve priceless ceramics.  Similarly to clothing, each Shifuku is custom-made to fit the "body" of the object it protects. In fact, it would not have been unusual for a Chaire to have several "outfits," which were frequently accumulated over the piece's life as different owners commissioned their own Shifuku. 

Natsume (棗)

The matcha used to make Usucha (薄茶, or thin tea) is mainly stored and presented in Natsume (棗), which are lacquered wooden containers. This sets them apart from Chaire, which are ceramic vessels used to store superior tea that is appropriate for Koicha (濃茶, or thick tea). Therefore, these lacquer containers are commonly called Usuchaki (薄茶器 - thin tea vessel), Usuki, or Chaki for short. However, the most common type, the Natsume (棗 - Chinese date/jujube), is frequently used to refer to them. 

The three main sizes of Natsume are small (小棗 - Ko-Natsume), medium (中棗 - chu-natsume), and large (大棗 - O-natsume). Chu-Natsume is by far the most prevalent, and the majority of Natsume you will probably come across will be about 2.68 inches (6.8cm) in diameter and height. When making Koicha, Ko-Natsume is used in place of a Chaire to hold higher-grade matcha. They are usually accompanied by a silk pouch, Shifuku, or wrapped in a fukusa.

Chawan (茶碗)

A Chawan (茶碗), which translates to "tea bowl," is a medium-sized bowl that is typically made of porcelain or glazed stoneware. It is used to whisk matcha, serve it to guests, and consume it. As a result, Chawan are arguably the most important piece of equipment used in a tea ceremony and are highly valued by many tea practitioners. From the most extravagant Tenmoku Chawan to the most modest Raku bowl, these bowls are frequently more than they first appear, with each element serving as a vehicle for artistic expression. Each chawan has a front, or "face" (正面-shoumen), which is either chosen by the host to be the shoumen or specified by the potter through glaze patterns or decorations.

When selecting a tea bowl, a few practical factors must be considered, even though any bowl of the appropriate size could theoretically be used as a Chawan. The ever-changing aesthetic preferences of tea practitioners and technological advancements in Japanese pottery have led to the emergence of a multitude of unique Chawan styles and shapes since their creation in Song Dynasty China and introduction to Japan. 

Chasyaku (茶杓)

Matcha is measured and moved from the Chaire or Natsume to the Chawan using a Chashaku (茶杓, tea scoop). One piece of bamboo, usually Shiratake but also Kurotake and Susudake, about 18 cm long, with a node in the center and a soft curve at the tip that forms the bowl, is used to make the most popular kind of Chashaku that is seen today.  A piece of soaked bamboo is gently bent over a flame to create this curve.

Bamboo tea scoops can be made with the node at the handle end opposite the bowl (止節 - Tomebushi) or without a node at all (節無し - Fushinashi), although the middle node placement (中節 - Nakabushi) is the most popular. The terms sou (草, meaning informal), gyou (行, meaning semi-formal), and shin (真, meaning formal) are equivalent to these. Since their inception during the Edo period, these ideas have been present in numerous tea ceremony philosophies.

Apart from bamboo, other materials used to make Chashaku include bone, horn, ivory, baleen, precious metals, glass, and different types of wood, either raw or lacquered. It is believed that ivory medicine spatulas were the first tea scoops used in Song Dynasty China. Ivory Chashaku are therefore some of the most formal.

Kensui (建水)

The water used to rinse and purify utensils is kept in a Kensui (建水 - waste water bowl) or Koboshi (こぼし), which is typically positioned to the left of the host and out of the guests' line of sight. The most popular materials for kensui are metals like brass or copper or different types of ceramic. 

Futaoki (蓋置)

A Futaoki, which translates to "lid rest," is a tiny stand that is used to support the kama's lid or to place the hishaku on. They come in a wide variety of shapes and styles and are usually made of metal, ceramic, or bamboo. The common and basic bamboo Futaoki are the least formal and are mainly undecorated, whereas metal and ceramic Futaoki can be quite ornate and are regarded as more formal.

Mizutsugi yakan (水次やかん)

Similar to a Katakuchi Mizutsugi in the Temae, a Yakan is a type of metal water pitcher (Mizutsugi), with the exception that a yakan with four legs is typically used. 

Fukusa (服紗)

A squared cloth is frequently used and folded by the host to clean the tea caddy (Natsume) and other tea utensils during the Japanese tea ceremony. The host will then start preparing tea and wrapping the cloth. The Fukusa (帛紗) is the name of this cloth. The type of tea ceremony, level of tea preparation expertise, age, and gender may all influence its color and design.

Chasen (茶筅)

Chasen is an essential component of Chanoyu, the Japanese tea ceremony, is the Chasen, also known as a bamboo matcha whisk. In a bowl, it is used to prepare matcha, a powdered green tea. Chasen comes in a wide variety of colors and thicknesses these days. The thin bamboo strands are meticulously curled by hand to create the finest quality whisks.

Black (黒竹-Kurotake), white (白竹-Shiratake), or soot-colored bamboo (煤竹-Susudake) are the usual materials used to make chasen. They come in a range of shapes and sizes, with smaller chasen being used for portable Chabako (茶紱-tea box) or for use in a Nodate (野点-outdoor). Shin, 80-tine, 100-tine, and 120-tine are the most popular Chasen shapes. The most obvious difference in usage between the 80- and 120-tine whisks is the wider diameter handle of the higher-tined whisks, even though the number of tines does increase.

Hishaku (柄杓)

During a Temae, water is measured and transferred using a bamboo scoop called a hishaku (柄杓). These days, there are four types of Temae hishaku: Kennyo (兼用 - all season), furo (風炉 - brazier/warm season), ro (炉 - hearth/cold season), and Sashi-toshi (差し通し - pass-through). The handles of Ro Hishaku are angled on top, and their cups are bigger. Furo Hishaku has thinner handles that are cut at an angle on the bottom, and their cups are smaller. Kenyo Hishaku, appropriately, has a cup with a straight-cut handle that falls somewhere between the furo and ro styles.

All three of these varieties are tsuki-gata, which are constructed from two bamboo pieces joined only by friction. However, sashi-toshi hishaku are much more durable because they are constructed with the handle passing through the cup and being secured in place with a pin. This is mainly used for more formal Temae because it is thought to be the original Hishaku style.

3 Key Points When You Choose Tea Utensils 

• Based On Your Needs

1. For Practicing or For Performance.
   When practicing, it is important to use tea utensils you are comfortable with. High-quality, dignified tea utensils should be used for the actual performance.
   Additionally, appearance matters.
2. How frequently will they be used?
   Everyday tea utensils should be long-lasting and simple to maintain.
   Tea utensils that are rarely used might be chosen because of their unique design and rarity.
3. Choosing based on the tea ceremony's formality
   If you are a formal tea master, you should select sophisticated tea utensils that complement the formalities of the tea ceremony.
   You might select tea utensils with a more relaxed vibe if you are hosting a casual tea ceremony.

• Consideration for Seasonality

Creating an atmosphere for each of the four seasons is another important consideration when choosing tea utensils.

• Summertime utensils that look cool

A refreshing impression can be created by selecting light-colored water jars and tea bowls. Copper water jars, for instance, can also produce a refreshing, summery ambiance.

• Utensils with warm tones for the winter

Vermilion jujubes and dark-colored raku tea bowls can create a cozy ambiance. Rustic-textured tea utensils, like Iwaizumi-yaki, are also excellent options.

• Choosing based on events and flowers that are in season

You can create a sense of the season by matching the cherry blossom season in the spring or the Han-summer season in the summer.

Selecting tea utensils for special occasions like the equinoxes and New Year's is also stylish.

• Maintenance

It is crucial to take good care of tea utensils. Another crucial consideration in the selection process is ease of maintenance.

1. Regular upkeep is required.
   Depending on the material, such as glassware and lacquerware, different care techniques are needed. Cleaning and maintenance schedules should be taken into account.
2.  Sufficient storage space
   It's crucial to store tea utensils properly because many of them are sensitive to sunlight, humidity, and temperature. Give tea utensils a suitable place to be stored, like shelves or cases.
3. Repairability in the event of harm
   It is said that the owner's thoughts and emotions are conveyed through the tea utensils. Selecting tea utensils that are repairable in case of damage is advised.