List of Japanese tea ceremony equipment
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This is a list of utensils used in Japanese tea ceremony. Please add utensils by category in English and subcategory in Japanese, in alphabetical order. For reasons of appearance and ease of reading, please do not italicize names of dōgu listed here.
This list is part of an expansion of the Japanese tea ceremony series of articles and category. In time it will expand to include articles on the major dōgu listed.
Equipment for tea ceremony is called dōgu (道具, literally tools). A wide range of dōgu is necessary for even the most basic tea ceremony.
[edit] Boxes
In Japan, there is the custom to store cherished items in custom-made wooden boxes. Thus, valuable items in the tea ceremony usually are provided with such a box, and in some cases, if the item has a long and distinguished history, it may have several 'layers' of boxes: an inner storage box ("uchibako"), middle storage box ("nakabako"), and outer storage box ("sotobako"). The storage boxes for tea implements are not tea equipment in themselves, but have a very important place in the practice of chanoyu.
[edit] Chabako
Chabako (茶箱, literally "tea box[es]"). Special lidded boxes containing tea bowl, tea caddy, tea scoop and other equipment, used in certain types of ceremonies. They constitute portable tea-making sets. The box is carried into the tea room, sometimes on a tray, and the ceremony proceeds with each item being removed from, and finally returned to, the box.
Tea boxes are made of wood, and may be lacquered and decorated, or left untreated. There are similar portable tea-making sets called chakago (茶籠, literally "tea basket[s]), in which case the box is of basketry.
[edit] Charcoal-related items
[edit] Ash container
Haiki (灰器)
[edit] Ash spoon
Haisaji (灰匙）
[edit] Charcoal
Sumi (炭)
[edit] Charcoal container
Sumitori
[edit] Charcoal carrier
[edit] Charcoal starter
[edit] Feather brooms
[edit] Hibashi
Hibashi (火箸, literally "fire chopsticks"). Metal chopsticks used to handle charcoal.
[edit] Cloth items
[edit] Chakin
Chakin (茶巾). A small rectangular white linen or hemp cloth mainly used to wipe the tea bowl.
[edit] Fukusa
Fukusa (帛紗). The fukusa is a silk cloth approximately 30 cm or a little less than 12 inches square, used for the ritual cleansing of the tea scoop and the tea caddy, and to handle hot kettle or pot lids. The people on the "hosting" side of a tea gathering wear the fukusa tucked into the obi, or belt of their kimono. This is a sign that they are on the hosting side. Due to respect of purification, the host of a formal tea ceremony is expected to use a fukusa never used before. Fukusa are most often monochromatic and unpatterned, but variations exist. There are different colours for men (usually purple) and women (orange, red), for people of different ages or skill levels, for different ceremonies and for different schools. The size and way of making fukusa was purportedly established by Sen no Rikyū's second wife.
[edit] Fukusabasami
Fukusabasami are wallets used by guests at tea ceremonies to carry extra kaishi paper, sweet-picks, kobukusa, fans, and other items that may be needed during the ceremony. There are two sizes: a smaller one for women, and a larger one for men; the sizes correspond to the two sizes of kaishi paper. Both are rectangular and shaped like a traditional envelope, with a flap that closes the wallet. Men's fukusabasami are generally less ornate and brightly coloured than women's, but this is not always the case.
[edit] Kobukusa
Kobukusa (古帛紗). A cloth approximately 15.15 cm or 6 inches square, which, unlike the cloth called fukusa, is generally of richer and thicker, brocaded and patterned fabric. Both the people on the hosting side of a tea get-together, as well as the guests, should each carry one. If wearing kimono, it is kept in the breast of the kimono. Guests not wearing kimono might carry it in their fukusabasami. The kobukusa is sometimes used by guests to protect the tea implements whilst examining them. Depending on the circumstances, the host may put one out with the tea, and because of this, kobukusa are also referred to as dashibukusa ("fukusa for serving").
[edit] Shifuku
Shifuku refers to a variety of bags used for storing chaire and other tea implements. They are traditionally made from silk, and are often patterned or brocaded. Shifuku are secured with a silk cord, which is tied in prescribed ways.
[edit] Furniture
[edit] Tana
Tana (棚), literally "shelf/shelves," is a general word that refers to all types of wooden or bamboo shelf units used in tea preparation; each type of tana has its own name. Tana vary considerably in size, style, features and materials. The three basic categories are built-in tana (shitsukedana), suspended tana (tsuridana), and portable shelves (okidana). The latter, okidana, are basically categorized as either large shelf units (ōdana) or small shelf units (kodana). Various tea implements are placed on, or stored in, them. They are used in a variety of ways during different tea ceremonies.
[edit] Daisu
[edit] Ita
[edit] Hearths
[edit] Binkake
Binkake (瓶掛) are relatively small portable braziers on which to heat the kind of iron hot-water kettle called tetsubin, which has a spout and handle across the top.
[edit] Furo
Furo (風炉) are portable braziers used in the tea room to heat the hot water kettle (kama) to make the tea. They are commonly made of ceramic or metal, although there are rare examples of wooden furo as well.
[edit] Ro
Ro (炉) are fire pits built into the floor of tea rooms and used in the cold season, for heating the hot water kettle (kama) to make the tea. The frame that fits around it at the top is called robuchi (炉縁, ro frame), and usually is of lacquered wood. In the season when the ro is not in use, the frame is removed and the ro is covered with one of the tatami mats that form the surface of the floor, and is not visible.
[edit] Okiro
A portable ro that is set on the floor and is used in circumstances when the room does not have a ro that can be used.
[edit] Kaiseki-related items
[edit] Choshi
[edit] Karamono
Japanese Wikipedia article: 唐物
Karamono (唐物, literally "Tang item") is a term for refined quality tea implements, mainly ceramics, produced in China particularly in the Song Dynasty, Yuan Dynasty, and Ming Dynasty, which when imported to Japan were selected for their excellence and have been highly valued in Japan ever since. See also Chawan, Chaki.
[edit] Kuniyakimono
Kuniyakimono (国焼物, literally "country fired things") are ceramics made in Japan. More specifically, the term means "provincial ceramics," and does not include Kyoto-ware and Seto-ware ceramics.
[edit] Kōraimono
Japanese Wikipedia article: 高麗物
Kōraimono (literally, Goryeo item) is a term for tea utensils produced mainly during the Yi dynasty in Korea. See Chawan, Chaki.
[edit] Miscellaneous items
[edit] Chakindarai
A chakindarai is a relatively small bowl, usually made of copper, used for rinsing and washing chakin. It is kept on the bamboo sink-covering in the mizuya.
[edit] Chasen kusenaoshi
A chasen kusenaoshi is a shaper for bamboo whisks. Kusenaoshi are made from wood or ceramic; a wet whisk is placed on the shaper and allowed to dry, restoring its shape. This item is used in the mizuya back room, and is not seen in the tea room. See image, top.
[edit] Fans
Ōgi (扇) Sensu (扇子).
[edit] Futaoki
Futaoki (蓋置, literally "lid rest[s]") are for resting the lid of the kettle on, and also for resting the water ladle (hishaku) on. They are made of bamboo, ceramic, or metal. There are many styles.
[edit] Hanaire
Hanaire (花入, literally "flower container[s]); also referred to as kaki (花器).
[edit] Incense
[edit] Kaishi
Kaishi (懐紙) is white paper used for miscellaneous purposes. It is usually in the form of a pad of paper folded in half. The name indicates that it is paper kept handy in the bosom overlap of the kimono.
[edit] Kamashiki
[edit] Kensui
The kensui (建水) is the rinse-water container used by the host in the tea room during ceremonies. Usually made of metal or ceramic. Water that has been used to rinse the tea bowl is emptied into it. In the event that the host must dispose of a small item (such as a used sheet of kaishi)[citation needed], he or she will place it in the kensui. It is kept out of sight of the guests as much as possible, being the last item brought into the tea room, and the first item removed. While kensui is one of necessary items for the tea ceremony, it wouldn't be an item to appreciate like other dogu including mizusashi, chaki or chashaku.
[edit] Screens
- Furosaki byōbu
- Kekkai
[edit] Pots
[edit] Kama
Main article: Kama
Kama (釜) are pots, usually made of iron, in which the water used to make tea is heated.
[edit] Kama-sue
[edit] Tetsubin
Main article: Tetsubin
Tetsubin (鉄瓶) are iron pots having a pouring spout and handle that crosses over the top. They are used for heating and pouring the hot water during certain tea ceremonies.
[edit] Tea scoops
Chashaku (茶杓, tea scoop[s]) are used to transfer the powdered tea from the tea container (chaki) to the tea bowl (chawan). Usually they are made of a narrow, thin piece of bamboo, although there are also those of wood or ivory. They are generally about 18 cm in length. The original ones imported to Japan from China were ivory. Tea masters in Japan have traditionally carved their own bamboo chashaku, providing them with a bamboo storage tube (tsutsu) as well as a poetic name (mei 銘) that will often be inscribed on the storage tube. The selection of the chashaku for use at a chanoyu gathering will largely depend on its poetic name.
[edit] Shimamono
Japanese Wikipedia article: 島物
Shimamono is a generic term for tea utensils produced outside Japan, Korea and China.
- Ruson (呂宋): items from the Philippines
- An'nan (安南): items from Vietnam
- Nanban (安南): items from Southeast Asia
- Sahari (砂張): copper items from Southeast Asia
- Hannera (ハンネラ): a type of simple bisque ware from Southeast Asia
- Kinma (蒟醤): a style of lacquer ware that entered Japan from Thailand or Myanmar
[edit] Sweet-related items
[edit] Fuchidaka
[edit] Yōji
[edit] Tea bowls
Main article: Chawan (茶碗)
Chawan are bowls used for making and drinking matcha tea. 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.
[edit] Tea containers
Main article: Chaki (茶器)
Chaki are small lidded caddies for holding powdered green tea. There are two main types: the ceramic caddies called cha-ire, which are used for making koicha (thick tea); and the lacquered or plain wood caddies called natsume, which for the most part are used for making usucha (thin tea). Cha-ire are classified according to country of origin: China (karamono) or Japan (wamono). Karamono are classified by shape, while wamono are classified by potter, region, or kiln. Natsume are classified by size.
- Cha-ire
- Karamono (唐物)
- Nasu (茄子)
- Bunrin
- Shifukura
- Katatsuki (肩衝)
- Marutsubo
- Tai kai (大海)
- Tsurukuki
- Shirifukure
- Nasu (茄子)
- Wamono (和物)
- Provincial ware
- Kilns
- Maemon
- Rikyu
- Genjuro
- Oribe
- Shidoro
- Shimbei
- Tojiro I, II, III, IV
- Karamono (唐物)
- Natsume
- Ō-natsume
- Chū-natsume
- Ko-natsume
- Hira-natsume
[edit] Trays
Various styles of trays are used in tea ceremony, including:
- Hakkebon (round tray with design of the eight Chinese divination symbols)
- Yamamichibon ("mountain-pass tray," having undulating rim)
- Yohōbon (square tray)
- Sen-no-Rikyu blackie green square tray
[edit] Wamono
Wamono (和物) means "Japanese item"; an article produced in Japan. See Chawan, Chaki, Kuniyakimono.
[edit] Water containers
[edit] Mizusashi
A mizusashi (水指) is a lidded container for fresh cold water used by the host in the tea room during ceremonies. The water is mainly used to replenish the water in the kama at the end of certain ceremonies. Mizusashi are generally made of ceramic, but wooden and glass mizusashi are also used. If it is a ceramic mizusashi and has a matching lid of the same ceramic, the lid is referred to as a tomobuta or "matching lid." Often, a ceramic mizusashi will have a custom-made lid made of lacquered wood, especially if it is a container originally lacking a matching lid.
The mizusashi is one of the main objects in the aesthetic scheme of the objects the host selects for the particular occasion. It is good manners for the main guest (shōkyaku) to ask the host about it. The correspondence about mizusashi is expected to happen just after the water pouring from mizusashi to kama ended and the host puts the lid of the mizusashi back onto it. Mizusashi are classified by their shape, and in the correspondence, the type of shape, creator, period, and other such points of interest may be asked by the guest and delivered.
[edit] Mizutsugi
A mizutsugi (水次, water pourer) is a water pitcher used to replenish the vessel for fresh water (mizusashi) at the end of certain ceremonies. There are ones of metal, ones of ceramic, and ones of bentwood. This water pitcher is not kept in the tea room, but rather is brought in as the final step of certain ceremonies.
[edit] Water ladles
Hishaku (柄杓). This is a long bamboo ladle with a nodule in the approximate center of the handle. It is used to pour hot water into the tea bowl from the iron pot (kama) and to transfer cold water from the fresh water container to the iron pot when required. A tetsubin does not require the use of a hishaku. Different styles are used for different ceremonies and in different seasons. 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.
[edit] Whisks
Chasen (茶筅) are bamboo whisks used to prepare matcha. They are hand-carved from a single piece of bamboo, and have 80, 100 or 120 tines.
[edit] Reading List
A Chanoyu Vocabulary: Practical Terms for the Way of Tea. Kyoto: Tankosha, 2007.
[edit] References
- Michiko, Suganuma. "Lacquer teaware".
