The Utensils
By Keith Snyder of the Urasenke Foundation of Vancouver

BRAZIER
During the six warmer months (May through October), a portable brazier (furo) is used for heating the water in the kettle. Though the original brazier, which came to Japan from China in the 13th century, was bronze with a fitted kettle resting on its rim, as the Japanese Way of Tea developed, earthenware braziers came to be used. At the same time, the upper edge of the braziers was opened up, and an iron trivet was used to support the kettle. In this way, various kettles could be used with various braziers, adding to the artistic possibilities in the choosing of utensils for any specific occasion. 

Ash is heaped up in the bottom of the brazier, the iron trivet is placed and measured according to the height and shape of the kettle, and finally the ash is carefully shaped in one of the prescribed forms, using a set of metal spoons. The charchol is arranged in its prescribed manner, in the center of the brazier. 

KETTLE
Cast-iron kettles (kama) for use in chanoyu come in many shapes and sizes, but can be roughly divided into two categories: those for use with a portable brazier, and those for use with the sunken hearth. The chief difference between these two types is their size, the hearth kettles being larger than the brazier kettles. 

In general, kettles for chanoyu have no handles. Instead, they are equipped with built-in lugs on either side, into which metal rings are inserted when it is necessary to move the kettle. Iron teakettles are never touched directly with the hands, as the oil in the skin of the handler would immediately penetrate the surface of the kettle, and create a permanent stain. 

TEA BOWL
Because the tea involved in chanoyu is powdered tea, which is either blended with hot water into thick tea, or whisked vigorously with hot water into thin tea, a bowl (chawan) rater than cup is used. The preparing, serving, and drinking of thick tea is the event around which a complete tea gathering is centered. Because much weight is attached to the preparing and drinking of thick tea, a plain tea bowl with no designs is used. Raku, hagi and Korean style bowls are most often used for thick tea. For thin tea, which is served in a more relaxed and casual atmosphere, there are no restrictions as to what type of tea bowl should be used. 

Points to consider when appreciating a tea bowl are: weight (it should be light), lip construction (is it easy to drink from?), general shape, scenery (how the glaze and/or clay formed color variations), foot construction (there are many styles, but it is apparent whether or not the potter put much effort into the foot), and history (i.e.: any associations the bowl may have to people in the present or past). 

TEA SCOOP
Of all the utensils used in chanoyu, the tea scoop (chashaku), along with the hanging scroll, is the most personal. While most of the other utensils are made by professional craftsmen, the tea scoop was traditionally made by a tea master or a Zen monk. It is the virtue of the person, or the tradition, which he represents, that takes precedence over skill here. A slip of bamboo is heated, bent and then carved. Finally, a name is given to the scoop by its maker. In this way, from carving to naming, the tea scoop takes on an identity, which is never separated from its carver. For this reason, a discussion of who made the tea scoop and what name it carries, is an essential part of any gathering. The names are either expressions taken from Chinese or Japanese Zen literature, or they are seasonal references, which contribute to the atmosphere of the gathering. 

TEA WHISK
Practically speaking, the tea whisk (chasen) is the most indispensable of the utensils used in preparing matcha (powdered green tea). One can boil water in any way that is convenient, use any bowl or cup wide enough, and take tea from its can with a spoon. But without a bamboo tea whisk, it is close to impossible to make tea. 
For thick tea, roughly three scoops of tea per person are placed in the bowl. A small amount of hot water is added. Using the chasen, the hot water is kneaded into the tea powder, until a smooth paste is formed. Again hot water is added, this time to adjust the thickness of the tea. This one bowl of tea is for everyone in the room, except the host, who does not drink. 
For thin tea, two scoops of tea are placed in the bowl. Then half a ladle of hot water is added, and the tea is whisked briskly so that a light foam forms on the surface. This is one person's tea, each person being served with a separate bowl. 

LADLE
Since neither the kettle nor the water jar have handles, a ladle (hishaku) is necessary for transferring water between utensils. Like the whisk and linen cloth used for drying the teabowl, a new ladle would be used for each tea gathering. Mastering the use of the ladle according to prescribed rules is one of the most challenging aspects of learning the tea making procedure. 

LID REST
This small and unassuming object actually does quite a bit of work during the tea making procedure. While providing a place to put the lid of the kettle when it is removed, the lid rest (futaoki) is also used as a temporary support for the ladle at the beginning and end of the basic procedures for making tea. A bamboo lid rest is used when the water jar is carried into and out of the room: a ceramic or metal one is used when the water jar is displayed on a stand. Bamboo lid rests for use with the brazier and the sunken hearth, are distinguished by the placement of their nodes. 

WATER JAR
The water jar (mizusashi) is the largest of the ceramic utensils used in chanoyu. It is either carried into the room by the host or displayed in advance on some kind of utensil stand. Though hot water is obviously essential in preparing tea, there are also times during the tea-making procedure, in which cold water is either added to the kettle, or used to rinse the tea bowl. The variety of ceramic styles used in making water jars is as diverse as, if not more so than, that of tea bowls. These styles include bizen, shino, shigaraki, porcelain, celadon, Kyoto style overglaze enamelware, karatsu, and iga. 

WASTE-WATER CONTAINER
The tea bowls used in a tea gathering are rinsed out both before and after making tea in them. A utensil for receiving the waste-water (kensui) is therefore necessary. Though metal is the most common material used in making waste-water containers, they are also made of earthenware or sometimes wood.