Japanese tea ceremony [lcsh]; Calligraphy, Japanese [lcsh];
These small cards bearing calligraphy and/or artwork are used to evoke a mood or feeling in keeping with the theme of the tea gathering. Mounted on small hanging scrolls (tanzaku kake), they are displayed in the guest's gathering area or near the...
Japanese tea ceremony [lcsh]; Calligraphy, Japanese [lcsh]; Poetry [lcsh];
These small cards bearing calligraphy and/or artwork are used to evoke a mood or feeling in keeping with the theme of a tea gathering. Mounted on small hanging scrolls (tanzaku kake), they are displayed in the guests gathering room or near the...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
This unlacquered paulownia box is designed to hold both a ceramic caddy for thick tea (chaire) and lacquered caddy for thick tea (natsume) for the satsubako tea procedure (temae), one of a set of four orally transmitted temae. When a guest...
Fukusa are finely woven silk cloths designed for purifying tea utensils. The host folds and refolds the fukusa many times during the tea procedure (temae). This woman's fukusa is decorated with a pattern of green maple leaves on a pale green...
This fukusa is decorated with soft orange, white, and yellow stripes on a pink ground. Just as the fan (sensu) has come to represent the guest, the fukusa serves to signify the host's role in a tea gathering. The informality of decorated fukusa...
Kobukusa are small, square, silk cloths placed between tea utensils and the hand or floor. They are sometimes used to protect the hands from heat when a non raku-style teabowl (e.g., Hagi, Karatsu, Ido) is chosen for thick tea (koicha) service. ...
Fans (sensu) are used by guests at a tea gathering, especially when entering or exiting the tearoom, however, they are never opened or used to fan oneself. Men's sensu are slightly larger than those for women. The lacquered frame of this woman's...
Chopsticks such as these are typically offered with a serving dish, providing a means for guests to transfer the food to their bowls during the formal kaiseki meal. The chopsticks are usually soaked in water beforehand to prevent foods from...
This square ceramic dish is perfectly suited for a serving dish during the kaiseki meal that accompanies a formal tea gathering (chaji). Fashioned in the Oribe style, with its distinctive green glaze and bold designs, it depicts a single flower in...
These trays are designed for tenshin, a light repast served in place of the formal kaiseki meal. Tenshin is served during less formal tea gatherings or those with many guests, presenting in one course essentially the same foods as the formal...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
The damask (donsu) fabric of this dashibukusa employs a stylized pine cone motif known as karamatsu (Chinese pine) over which an emblem of stylized wisteria leaves has been embroidered in gold thread. It was presented to Nakatani Sokiku in her...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]; Scoops [lcsh]
This chashaku, crafted in dark bamboo, was fashioned by Goto Zuigan Roshi, 503rd abbot of Daitokuji ZenTemple in Kyoto, Japan, and first Zen master to Hounsai Daisosho, the 15th generation Urasenke Grand Master. The work exhibits a strong and...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]; Tea caddies [lcsh]
This natsume is decorated in the clouds and brocade (unkin or kumonishiki) pattern, depicting cherry blossoms and maple leaves. The design suggests the passing of time, or the ephemeral nature of existence - a quality that takes the motif beyond...
Japanese tea ceremony [lcsh]; Drinking vessels [lcsh]
This chawan for thin tea is decorated with vigorous white brushwork over a warm-toned glaze. The brushed pattern is known as hakeme, which originated in Korean pottery kilns. It was probably introduced to Japan through the acquisition of imported...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]; Shigaraki pottery [lcsh]
The solid, sturdy form and rustic appearance of this mizusashi is typical of the work of the Shigaraki kilns. Its massive appearance provides a strong visual anchor in the tearoom and its subdued color and feeling are appropriate for a wide variety...
This small red and black kogo was selected for use in chabako temae (outdoor tea procedures). The chabako kogo is used exclusively for the tsuki (moon) chabako, a unique tea procedure which is performed in the autumn. The style and color of this...
The chakinzutsu is a small tube that holds the dampened tea cloth (chakin) in outdoor tea procedures (chabako temae). It is decorated to match the container for dry sweets (furidashi), shown here in the background. The design of this chakinzutsu...
This style of tray, known as a hanagatabon or flower-shaped tray, is designed for use in the hana (flower) temae, a chabako tea procedure for the spring season. The red-lacquered edges of this tray suggest stylized petals, and the center of the...
These covered lacquer bowls are generally used for the nimono, or main course of the formal kaiseki meal, though they may also be used for the soup course of the tenshin repast, a lighter, more informal meal. The nimono course, also known as...
Guests at a tea gathering are expected to bring a number of small items with them: folded white paper (kaishi); a yoji; fukusa, kobukusa; kochakin in a small case; and a folding fan (sensu). These items, with the exception of the sensu, are kept...
