• by vinux

The tea ceremony, also called chadō or sadō, is a Japanese ritual of preparing and serving Japanese green tea (matcha). During the ceremony, there are several kinds of utensils used to prepare, serve and drink the tea. Each item has its own symbolic meaning related to the spiritual aspects of the ritual.

Examples of some common utensils used in a tea ceremony include:
– Chawan: The bowl from which guests drink matcha. It’s said to represent harmony and peace within one’s heart.
– Chasen: A bamboo whisk for mixing matcha powder with hot water. It symbolizes a gentle breeze that carries away all negative thoughts and feelings.
– Chashaku: A bamboo spoon used for measuring out matcha powder from a canister into the chawan. This implies respect and reverence toward guests as it shows hospitality through offering them a beverage.
– Furosaki: A tray containing small bowls to hold sweets served during tea ceremonies. It symbolizes abundance, joy and gratitude.
– Natsume: A small lidded container used to store matcha powder during tea ceremonies. This represents purity since matcha powder is kept inside until it’s time to drink it.
The teapot: In Chaoshan dialect, it is called “Chong Guan”, also known as “Su Guan”.

Cup selection for tea has a four-word mantra: small, shallow, thin and white.

Tea strainer: shaped like a bowl, with many different depths and colors. In preparing Chinese tea, three strainer are essential: one main and two auxiliary. The main strainer is used to steep the cups of tea while the auxiliary strainers are used to steep the teapot and hold water for washing out the cups as well as already brewed tea leaves.

Tea Tray: A tea tray is used to hold tea cups, and there are various styles such as round moon shape, checkered board shape, etc.

Tea Coaster: Smaller than a tea tray, it is used to put the teapot on. There are various styles, but in any case, remember to “summer shallow winter deep”.

Water pots and teapots: they both serve the same purpose of storing water for brewing tea. Water pots have a long neck, broad shoulders, a flat bottom and a handle; porcelain pieces with blue designs are the best.

Dragon Tank: The large dragon tank is similar to the lotus vase planted in the courtyard, or a bit smaller. Used to store a large amount of spring water, covered tightly, supported by wood tables at the bottom and placed in a corner of the study room with an ancient flavor.

Red Earthen Stove: “Green ants brew new wine, red earthen stove. Late night, when the sky is about to snow, can I have a cup?”

“Sandaotiang,” the most famous dish of Chao’an Fengxi, commonly known as “teapot,” is made of sandy mud.

Fan and Chopsticks: The fan is used to stoke the fire. One must put in effort while stoking the fire, but not too close to the side of the stove, so as to maintain a certain temperature. This gesture also conveys respect to the guest.