Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
Tripod to support the kettle in the sunken hearth (ro). The positioning of the tripod on the hearth changes with various factors, including the temae, time of day, location of the hearth in the room and other features of the tearoom.
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh];
The identifying feature of the furo trivet is the opening between the two front legs, which accomodate a fire baffle tile, known as maegawara. This controls the flow of air to the fire. The heads of the trivet may come in various shapes; these are...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
The identifying feature of the furo trivet is the opening between the two front legs which accomodate a fire baffle tile, known as maegawara. This controls the flow of air to the fire. The heads of the trivet may come in various shapes; these are...
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];
Metal saki pourer used when the kaiseki meal is being served. May also be used for the chabako tea, as a kettle for hot water. Mount Fuji decorates the body while the knob on the lid is a pine cone.
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...
Set of porcelain dishes for food. Could be used when serving an abbreviated Kaiseki meal, known as tenshin. In tenshin all foods, except for the main dish in broth, are served on a single tray. If one of the foods had a sauce, then it would be put...
Japanese tea ceremony [lcsh]; Tea making paraphernalia [lcsh]
This hishaku is crafted in the traditional pattern for furo season, distinguished by a smaller cup appropriate to the furo kettle, and by an angled cut on the lower surface at the tip of the handle.
