Japanese tea utensils

The honorary title Senke Jusshoku is given to the ten artisans that provide the utensils for the events held by the three primary iemoto Schools of Japanese tea known as the san-senke.

They constitute portable tea-making sets for travel and making tea outdoors, and are available in many styles.

Ash, known as hai (灰),[4] appears most commonly in chanoyu in the portable brazier (furo), the sunken hearth (ro) which may be used in a tea room in the cold season, and the container for the lighter fire in the smoking set (hiire).

They include the following: Haiki (灰器) is a shallow bowl used by the host to carry the ash into the tea room for the charcoal-laying procedure (sumidemae).

Sumi for the most part is made of chestnut-leaved oak (kunugi), carbonized by long hours of smoldering in a kiln.

It is produced by charring twigs of azalea, camellia, or some variety of oak, and then coating them with a lime substance made of powdered seashells.

Hakosumitori (箱炭斗) is a charcoal container used in the preparation room, and not considered a formal piece of equipment.

It is brought into the tea room if the charcoal in the portable brazier or sunken hearth requires replenishing.

The kind composed of three layered feathers and referred to therefore as mitsubane (三つ羽) is used to dust off the portable brazier or sunken hearth during the charcoal-laying procedure.

Kōgō (香合) is a small lidded container for the incense that is added to the charcoal fire during the charcoal-laying procedure.

For the kneaded incense (nerikō) that is used in a sunken hearth (ro), the container is generally made of ceramic.

A chakin (茶巾) is a small rectangular white linen or hemp cloth mainly used to wipe the tea bowl.

The raw edges on the lengthwise sides have a narrow rolled hem finished with overlock stitching.

A kobukusa (古帛紗) is a cloth approximately 15.15 centimetres (5.96 in) square, which, unlike a fukusa, is generally made of a rich, thick, brocade fabric with a woven pattern.

The daisu (台子) is the original portable shelf unit used in the Japanese tea ceremony.

Shikiita (敷板) is the term for the various kinds of boards on which the portable brazier (furo) may be arranged in the tea room.

Tana (棚), literally "shelf/shelves," is a generic term for various types of shelving used in the tea ceremonies and placed on the host's mat.

Tana are made of various types of wood, the most formal style finished in highly polished black lacquer.

Binkake (瓶掛) are relatively small portable braziers used to heat the kind of iron hot-water kettle called tetsubin, which has a spout and handle across the top.

'Goryeo item') is a term for tea utensils produced in the Korean Peninsula mainly during the Yi dynasty of Korea, occasionally compared with the above-mentioned karamono.

Kusenaoshi are made from wood or ceramic; a wet whisk is placed on the shaper and allowed to dry, restoring its shape.

'small folding fan') (also known as ōgi (扇)) are carried by all participants in a chanoyu ceremony as a sign of respect.

The fan, in its closed state, is placed in front of oneself when making formal statements or expressions of thanks, respect, apology, and such.

The flowers arranged in the simple "thrown-in" (nageire) manner suitable for tea ceremony are called chabana (茶花), and the containers for them are generically referred to as hanaire (花入).

They can be classified by country of origin, by potter or kiln, by shape, or by the type of tea they are designed to hold.

Chaire are classified according to country of origin: import (karamono), Japan (wamono), or "island-make" (shimamono).

Various styles of trays are used in tea ceremony, including: Wamono (和物) means "Japanese item"; an article produced in Japan.

A mizusashi (水指) is a lidded container for fresh cold water used by the host in the tea room during ceremonies.

A larger version that is made of cypress wood is used for the ritual rinsing of hands and mouth by guests before entering the tea room, or for use by the host in the back preparation area of the tea room (mizuya), in which case it distinguished as mizuya-bishaku.

[11] Generally, the kind used for whisking thin tea (usucha) has 80, 100, or 120 fine tines, typically carved out of a flexible but robust bamboo such as Phyllostachys bambusoides (known as kashirodake or madake).