This is a kiri-ai furo (cut corner style) with three legs, slightly elongated and flared outward, featuring openwork kozama (decorated openwork design) at the front and back. It is made of either karakane (bronze)or iron and traditionally paired with a shinnari-style(‘most formal style’) iron kettle(cauldron)..

A small lacquered wood board placed beneath the furo. Depending on the furo type and aesthetic preferences, different finishes are used—such as shinnuri(urushi japanse lacquer), kaki-awase(thinly lacquered), arame(coarse coating), or kanna-me(plane marks).

A two-panel folding screen set in the area where the host makes the tea behind the tea utensils. The standard style is the Rikyū-gata, featuring white paper (torinoko) with black lacquered frames. However, many variations exist based on the preferences of successive tea masters.

A bamboo ladle used for scooping hot or cold water. It consists of a cup (gō) and handle (e). Different types of Hishakus (ladles) are used for ro and furo settings.

A stand for resting the kettle lid or the hishaku(ladle). Futaoki can be made from various materials such as bamboo, karakane,(bronze) or ceramics, and may be selected based on the season or used year-round.

This is a Raku-style lid rest used in conjunction with tea utensil stands (tana). It features the warmth and unique texture characteristic of Raku ware.

The kensui is a container for discarding used water during the tea ceremony. The efugo shape—one of the traditional “seven styles”—resembles the feed containers used by falconers, featuring a bag-like form with a wide-open top. It is considered a classic kensui shape.

A type of Raku ware tea bowl, known for its warm, reddish hue. Many styles exist depending on the firing method, but the most important aspect is that the bowl feels comfortable and allows the guest to fully enjoy the flavor of the tea.

A vessel used to store fresh water for replenishing the kettle or rinsing tea utensils like the tea bowl and tea a whisk. Mizusashi come in a wide variety of materials including ceramic, metal, and wood/bamboo, as well as a broad range of shapes and styles.

While cha-ire (ceramic tea jars) are used for thick tea (koicha), usuchaki containers for thin tea (usucha) are typically made from lacquerware. The most common is the natsume, named after the jujube fruit it resembles. Other types include nakatsugi(completely cylindrical caddies), fubuki, and Kinrinji.

At Sankyodou, we offer a wide selection of tea containers to suit your preferences and tea practice style.

A slender bamboo scoop used to transfer matcha from the container to the tea bowl. Many chashaku are given a poetic name (mei), which is often chosen to reflect the theme of the tea gathering and shared during the presentation of utensils.

A whisk used to blend matcha powder with hot water. It is traditionally made from bamboo, with types including susudake (smoked bamboo), shiradake (white bamboo), shichiku (purple bamboo), and aodake (green bamboo).

Different chasen are used for thick tea, thin tea, and tea boxes (chabako).