Glossary of Tea Utensils

The Japanese tea ceremony, chanoyu, uses a set of utensils, chadōgu, chosen for each gathering according to the season and the occasion. Many are collected for their beauty and their history, and their boxes often carry the inscriptions of tea masters. This glossary introduces the principal utensils.

Preparing the tea

  • Chawan. The tea bowl, the most prized of all utensils.
  • Chaire. A small ceramic caddy for the powdered tea used in thick tea, kept in a silk pouch, shifuku.
  • Natsume. A lacquered caddy for thin tea, named for its jujube fruit shape.
  • Chashaku. The bamboo tea scoop, often carved and named by a tea master.
  • Chasen. The bamboo whisk.
  • Fukusa. The silk cloth used to purify the utensils.

Water and heat

  • Kama. The iron kettle for heating water.
  • Furo and ro. The portable brazier used in the warmer months, and the sunken hearth used in winter.
  • Mizusashi. The fresh water jar.
  • Kensui. The waste water bowl.
  • Hishaku. The bamboo ladle.
  • Futaoki. The rest for the kettle lid and ladle.

The setting

  • Kakemono. The hanging scroll in the alcove, often calligraphy by a Zen priest.
  • Hanaire. The flower container, of bamboo, ceramic or bronze.
  • Kōgō. The small incense container.
  • Tana. A display stand for utensils.
  • Kashiki. Sweets dishes and trays.

Boxes and provenance

  • Tomobako. A box signed by the maker of the utensil.
  • Hakogaki. An inscription on a box, by the maker or a later authority.
  • Kakihan. A cursive monogram used as a signature.
  • Iemoto. The hereditary head of a tea school, such as Urasenke, Omotesenke or Mushakōjisenke. An inscription by an iemoto adds great value.
  • Gomei. A poetic name given to a utensil by a tea master.

Related references

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