Mizuya Tools (Preparation Area Utensils)
In the tea ceremony, the mizuya refers to the preparation area where utensils are stored, cleaned, and arranged before and after the temae (tea procedure) or chaji (formal tea gathering). The layout and style of the mizuya vary depending on the size of the tea room, the tea school tradition, and personal preference.
Setting up a mizuya can be especially challenging when holding tea gatherings in venues such as hotel halls or community centers. There are many types, from portable prep stations (oki-mizuya) to built-in storage cabinets called mizuya doko.
Mizuyagame (Water Jar for Mizuya)
Also known as mizuyatsubo, this jar comes with either a single or double cedar-wood lid. The water inside is used to rinse or cleanse utensils, fill the kettle (kama) or water jar (mizusashi), or moisten the tea cloth (chakin).
Always keep the mizuyagame filled with clean water during tea gatherings.
Water Filter & Mizuya Hishaku (Ladle)
The mizuya hishaku, also called kaige, is a ladle used to transfer water from the mizuyagame to other utensils like the mizusashi or mizuya tarai (mizuya basin). In tea practice, water should be filtered using a water filter (mizukoshi) and ladled carefully into each vessel.
Mulberry Charcoal Basket & Charcoal
The sumitori is a basket used to hold charcoal for the tea ceremony. While bamboo baskets are most common, there are also wooden and gourd-shaped varieties.
For ro (sunken hearth), a larger and shallower basket is used, while for furo (portable brazier), a smaller and deeper one is preferred. The charcoal itself is usually made from sawtooth oak (kunugi), prized for its clean burn and aroma.
Chahakibako (Tea Powder Handling Box)
In tea preparation, the process of transferring matcha into a container is called “sweeping the tea” (cha o haku). The chasōbako is a box used to store all tools required for this task, such as:
・Tea strainer (chakoshi)
・Tea funnel (cha-jogo)
・Mizuya chashaku (scoop for prep use)
・Small decorative feather duster (kobane)