The preparation ritual will be slightly different from the Furo procedure in spring and summer but the basics are the same. warm. The size and way of making Fukusa was purportedly established by Sen-no-Rikyu's second wife, who was also an expert of this way. For the chips of incense wood (kōboku) used in a portable brazier (furo), it is generally made of lacquer ware or plain wood. Hishaku (柄杓) is a long bamboo ladle with a nodule in the approximate center of the handle. kimono might carry it in their Kaishi wallet. thicker, brocaded and patterned fabric. There are different colours for men (usually purple) and women (orange or red), for people of different ages or skill levels, for different ceremonies and for different schools. Tana are used only tea rooms of 4.5 tatami mats or larger. Fukusa (袱紗) (silk cloth) : The fukusa is a square silk cloth used for the ritual cleansing of the Chashaku and the Natsume, and to handle a hot Kama lid. The latter, okidana, are basically categorized as either large shelf units (ōdana) or small shelf units (kodana). 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. A Japanese tea ceremony is one of the special occasions to showcase Japanese tea culture and what comes with it. Tea utensils may be placed onto/into the tana before the start of a ceremony and/or at the end. The frame that fits around it at the top is called robuchi (炉縁) (ro frame), and usually is of lacquered wood. The water is mainly used to replenish the water in the kama at the end of certain ceremonies. board to prevent heat damage. Commonly they are of a variety of shape called natsume, and so all usucha-ki tend to be loosely referred to as natsume. Kusenaoshi are made from wood or ceramic; a wet whisk is placed on the shaper and allowed to dry, restoring its shape. Some kensui are lacquered. Sometimes the Hishaku is displayed (Kazaru) on the Tana before the ceremony starts and again when the tea ceremony has finished. In some cases, this Futa-oki will be displayed on a small shelf (Tana) before 15 centimetres (5.9 in) (5寸). Chakin (茶巾). The long pieces of finished charcoal are cut into specific lengths for use; the lengths differing depending upon whether the charcoal will be used in a brazier or sunken hearth. When we participate in th Furo (風炉) (portable brazier) : A portable brazier used in the spring and summer seasons. Tea Dogu is a place to explore and find tools, implements, tea and sweets used in the Japanese Tea Ceremony. Gotoku (五徳), a metal tripod on which the kettle is set. One Cha-ire tea container can have a set of three to five different Shifuku Fukusa (帛紗). Depending At this time the bamboo ladle (Hishaku) is placed on the Futa-oki until It carries the "sprinkling ash" (makibai) for the procedure in the case of a portable brazier (furo), and the "moist ash" (shimeshibai) for the procedure in the case of a sunken hearth (ro). Mizusashi are generally made of ceramic, but wooden, glass and metal mizusashi are also used. Great care is given to the quality and appearance of the ash, and there are different kinds of ash for different purposes. Adam Acar, PhD. The Futa-oki can be made of bamboo with often a nodule in the approximate middle. They are used for heating and pouring the hot water during certain tea ceremonies. A dashibukusa (出し帛紗) is, like a fukusa, a double layer patterned silk cloth approximately 30 centimetres (12 in) square, with a fold on one edge and the other three edges sewn together so the stitching is invisible. The tea ceremony is performed with many utensils, such as tea bowls, a whisk, a pot… …and many other essential elements: the flowers, the scroll, and the kimono. A small rectangular white linen or hemp cloth mainly used to wipe the tea bowl. The three basic categories are built-in tana (shitsukedana), suspended tana (tsuridana), and portable shelves (okidana). Usually the plain term chakin is used in reference to the small size, which is approximately 30.3 centimetres (11.9 in) long and 15.2 centimetres (6.0 in) wide. The celebration is defined with specific tea types that are brewed using distinct methods stipulated in the Art of Tea and several other tea books. Chabako (茶箱, lit., "tea box[es]") are special lidded boxes containing the tea bowl, tea caddy, tea scoop and other equipment. Kōraimono (高麗物) (lit., "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. The kobukusa is sometimes used But a bowl-shaped Kensui is most common. Shifuku are secured with a kumihimo silk cord, which is tied in prescribed ways. The Kama being surrounded by a box-like frame will warm up faster and stay warm longer, moreover, it provides an image of warmth during the colder seasons. In Japan, cherished items are customarily stored in purpose-made wooden boxes. The shifuku is considered a valuable item in the ceremony and the chief guest (Shokyaku) will often ask to view the pouch more closely (Haiken) when the tea ceremony is over. The haisaji (灰匙) is a spatula-like implement mainly used to shape the ash in the portable brazier (furo), or to sprinkle ash during the charcoal-laying procedure. Fukusa are most often monochromatic and unpatterned, but variations exist. There are also styles such as the "Rikyū-gata" (利休形) or "Sen no Rikyū model"; the style attributed to Sen no Rikyū's son Dōan and referred to as the "Dōan-gonomi" (道安好) style, and other such "favored" (konomi (好)) styles of famous tea masters, so that the styles have continued to increase.[7]. Kintō (巾筒) is a tube or vessel used to store a chakin cloth. Once the lit is placed on the Futa-oki, The variety known as katakuchi is cylindrical, has a spout and handle, and matching lid. A yōji (楊枝) or kashiyōji (菓子楊枝) is a utensil used for cutting and eating sweets. Utensils selected for use should enhance the theme of the tea gathering but should not reduce attention to one another. The host and assistants at a tea gathering wear the fukusa tucked into the obi. A double layer silk cloth approximately 30 centimetres (12 in) square, with a fold on one edge and the other three edges sewn together so the stitching is invisible. portable ranges were slightly smaller than those used for fixed hearths (Ro). Furo (風炉) are portable braziers used in the tea room to heat the hot water kettle (kama) to make the tea. Tea Ceremony. The iron type was set on a paving tile. 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. Yakan (薬缶) (water pitcher) : The Yakan is used to refill the Mizusashi at the end of the tea ceremony in order to return the room in the same state as it was found at the beginning when the guests came in. 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. The Dashibukusa is supplied with the maker's or designers name and in some cases with a poetic name. Just as in the ceremony itself, each utensil is made with the notion of muda ga nai (no waste) and embodies the spirit of minimalist design. Men's fukusabasami are generally less ornate and brightly coloured than women's, but this is not always the case. Kama / Chanoyugama (釜) (iron pot, or kettle) : The kama is used to heat up the water for making the tea.