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Hishaku (柄杓)
This is a long bamboo ladle with a nodule in the approximate center of the handle. It is used to pour hot water into the tea bowl from the iron pot (kama) and to transfer cold water from the fresh water container to the iron pot when required. A tetsubin does not require the use of a hishaku. Different styles are used for different ceremonies and in different seasons.
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TEA CEREMONY
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Tea bowl (茶碗 - Chawan)
Tea bowls are available in a wide range of sizes and styles, and different styles are used for thick and thin tea. Shallow bowls, which allow the tea to cool rapidly, are used in summer; deep bowls are used in winter. Bowls are frequently named by their creators or owners, or by a tea master. Bowls over four hundred years old are in use today, but only on unusually special occasions. The best bowls are thrown by hand, and some bowls are extremely valuable. Irregularities and imperfections are prized: they are often featured prominently as the "front" of the bowl.
en.wikipedia.org/wiki/Japanese_tea_ceremony
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no rules, no limitations, no boundaries it's like an art™
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Tea bowl (茶碗 Chawan)
Tea bowls are available in a wide range of sizes and styles, and different styles are used for thick and thin tea. Shallow bowls, which allow the tea to cool rapidly, are used in summer; deep bowls are used in winter. Bowls are frequently named by their creators or owners, or by a tea master.
Tea whisk (茶筅 Chasen)
This is the implement used to mix the powdered tea with the hot water. Tea whisks are carved from a single piece of bamboo. There are various types. Tea whisks quickly become worn and damaged with use, and the host should use a new one when holding a chakai or chaji.
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The Japanese tea ceremony (茶の湯, chanoyū) is the ceremonial preparation and presentation of the powdered green tea known as matcha. The tea ceremony is highly ritualized and the manner in which it is performed or the art of its performance is known as sadō (茶道, also read as chadō). Zen Buddhism was integral to the ceremony's development, and its influence pervades many aspects of its performance.
Tea gatherings are known as chakai (茶会) or chaji (茶事). Chakai generally refers to a relatively simple course of hospitality that includes the service of confections, mild tea (薄茶, usucha), and perhaps a light meal (点心, tenshin), whereas chaji refers to a more formal gathering usually including a full-course meal called kaiseki, followed by confections, strong tea (濃茶, koicha), and mild tea.
Japanese tea ceremony
From Wikipedia, the free encyclopedia
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The Japanese tea ceremony (茶の湯, chanoyū)
Koicha and Usucha
There are two main ways of preparing matcha for tea ceremony: thick (濃茶 koicha) and thin (薄茶 usucha), with the best quality tea leaves used in preparing thick tea.
As the terms imply, koicha is a thick blend of matcha and hot water that requires about three times as much tea to the equivalent amount of water than usucha. To prepare usucha, matcha and hot water are whipped using the tea whisk (茶筅 chasen), while koicha is kneaded with the whisk to smoothly blend the large amount of powdered tea with the water.
Usucha or thin tea is served to each guest in an individual bowl, while one bowl of thick tea is shared among several guests.
en.wikipedia.org/wiki/Japanese_tea_ceremony
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