Utensils
| Utensil | Notes |
|---|---|
| Teapot or kettle | |
| Teapot warmer | To keep the teapot warm |
| Tea bowl (Chawan) | |
| Tea whisk (Chasen) | Made of bamboo |
| Tea scoop (Chashaku) | Made of bamboo |
| Tea caddy (Natsume) | Black lacquer with crane maki-e design (as in photo) |
| Tray | Round black tray (as in photo) |
| Waste water bowl (Kensui) | Octagonal, metal (as in photo) |
| Silk cloth (Fukusa) | For cleaning the utensils |
Consumables & Other
| Item | Notes |
|---|---|
| Matcha powder | Sift through a tea strainer beforehand |
| Hot water | Approx. 80°C |
| Tea cloth (Chakin) | Dampen, wring out well and place in the tea bowl |
| Paper napkins (Kaishi) | For placing sweets on |
| Japanese sweets | Wagashi or Higashi |
| Tea strainer | For sifting the matcha powder |
If you’d like to try it more casually — for a trial lesson or an event — please also see “Your Easy First Step into Table Tea Ceremony.” It shows how you can get started with everyday substitutes instead of buying a full set of utensils.
For enquiries about lessons, please send us a direct message on Instagram 👘
@sushi_yoko_com