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...
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]; 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...
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...
Furidashi are small containers designed to hold dry sweets. The design of this furidashi depicts a bridge, maples and cherry blossoms. It is shown here with a matching container for tea cloth (chakinzutsu), both designed for use in outdoor tea...
Japanese tea ceremony [lcsh]; Drinking vessels [lcsh]
This chawan incorporates a motif known as pine arabesque (matsu karakusa) that emerges just above the foot of the bowl and continues up and over the lip. It is designed for thin tea. Kyoto ware (Kyo-yaki)
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
Tetsubin are small iron kettles with an integral handle that can be used in a variety of more informal tea procedures. Rather than using a ladle (hishaku) to pour the hot water into the teabowl, the host lifts and pours water directly from the...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
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....
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
The classic, understated design and subdued color of this vessel complements its humble function. The shape of this kensui is called efugo, named after a similar container designed for feeding hawks. Though kensui are also crafted of ceramic or...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]; Scoops [lcsh]
This chashaku, with its central node, is a classic example of the informal (so) style. It is accompanied by a silk brocade cover (fukuro) - part of a set of fabric covers (shifuku) designed for chabako. The brocade pattern is known as setsugekka...
Japanese tea ceremony [lcsh]; Drinking vessels [lcsh]
This small and charming bowl was crafted by well known Kyoto potter, Kyuho, who often worked with the 14th generation Head Master of the Urasenke Tradition of Tea, Sekiso Tantansai Mugensai (1893-1964). The protective box for this teabowl has...
The idea for the design of this basket came from a very old practice of controlling the flow of water in the Kamo River that flows through Kyoto by wrapping large stones in bamboo and placing them strategically. The bamboo tube inside the original...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh];
Lid rest for use when a utensil stand is used in the tea procedure. The pattern of paired ginko leaves in green and gold reflect the passage of time from spring green to autumn gold. The ginko has been associated with the Urasenke Tradition of Tea...
