Tea Equipment
Tea equipment is called chadogu (literally "tea tools"). A wide range of chadogu is necessary for even the most basic style of tea ceremony. Indeed, a full list of tea instruments, supplies and their various styles could fill a several-hundred-page book.
The following are a few of the essential components:
- Chakin. The "chakin" is a small rectangular white linen or hemp cloth mainly used to wipe the tea bowl.
- Tea bowl. Tea bowls are available in a wide range of sizes and styles, and different styles are used for thick and thin tea. Generally, shallow bowls, which allow the tea to cool rapidly, are used in summer
– on the other hand, deep bowls are used in winter. Interestingly, bowls are frequently named by their creators or owners, or by a tea master
– in fact, bowls over four hundred years old are in use today, but only on special occasions. Unlike in Western culture, irregularities and imperfections on the tea bowl are highly prized: they are often featured prominently as the "front" of the bowl.
- Tea caddy. A relatively small lidded container in which the powdered tea is placed for use in the tea-making procedure.
- Tea scoop. Although they may also be made of ivory or wood, tea scoops are generally carved from a single piece of bamboo
– essentially, they are used to scoop matcha from the tea caddy into the tea bowl. Larger scoops are used to transfer tea into the tea caddy in the mizuya (preparation area), but if the tea ceremony is more formal in tone, this process is not seen by guests.
- Tea whisk. This is the instrument used to mix the powdered tea with the hot water. Tea whisks are carved from a single piece of bamboo, and there are various types and styles. However, tea whisks quickly become worn and damaged with use, and the host must use a new one when holding a chakai or chaji (to do anything less, again, would be considered shameful). Interestingly, old and damaged whisks are not simply discarded. Once a year around May, they are taken to local temples and ritually burned in a simple ceremony called chasen kuyo – overall, this reflects the reverence with which intruments are treated in the tea ceremony.
Earl Grey Supreme
Fine Bergamot with lemony tones creates this pleasant scented tea which is light and soothing.
Earl Grey Vanilla Almond
Creamy undercurrents of vanilla, almond and bergamot are mixed in this perfectly indulgent tea.
Ginger Peach Tea
The warm, light, spiciness of ginger perfectly complements the airy and sweet tones of peaches.
Passion Fruit Green
Tropical passion fruit intertwines beautifully with green tea, creating a brightly flavored tea.
White Bouquet
White tea with a vibrant fusion of color, texture & fragrant aroma that will tempt all the senses.
Jasmine Green Tea
A bold jasmine green tea brews a dark color and will entice your palette with its substantial flavor.
Lemonade Tea
Vivacious rooibos with bursts of lemon, lightly balanced with the gentle herbal flavor of calendula.
Chunmee Green Tea
A robust and unique smokey flavored tea with subtle hints of plum that leave a refreshing aftertaste.
Mao Jian Green
A rich tea full of antioxidants and a beautiful fragrant aroma. A delicious choice with any meal.
Herbal Chai Decaffeinated Tea
A provocative tea with masala herbs & spices. A fine chai roobios brew with sweetness & light spice.
Crimson Berry Rooibos Tea
A smooth yet tart rooibos tea. Beautifully mixed currants, elderberries & cranberries. Caffeine free
Chocolate Mint Rooibos
Refreshing mint, creamy chocolate and Rooibos create a full-bodied tea which is great hot or cold.