Editing Japanese tea ceremony (section)

== Equipment ==
{{Main|Japanese tea utensils}}
[[File:2007 06 19 Maria Kaczynska 07.jpg|thumb|[[Japanese tea utensils|Tea utensils]] used by {{transliteration|ja|[[Urasenke]] iemoto}} Sen Sōshitsu XV]]

The equipment for tea ceremony is called {{nihongo||茶道具|chadōgu}}. A wide range of {{transliteration|ja|chadōgu}} is available and different styles and motifs are used for different events and in different seasons. All the tools for tea are handled with exquisite care, being scrupulously cleaned before and after each use and before storing, with some handled only with gloved hands. Some items, such as the tea storage jar which has the name {{transliteration|ja|Chigusa}}, are so revered that, historically, they were given proper names like people, and were admired and documented by multiple diarists.<ref>Chigusa and the art of tea, exhibit at Arthur Sackler Gallery, Washington DC, Feb 22- July 27, 2014 [http://www.si.edu/Exhibitions/Details/Chigusa-and-the-Art-of-Tea-5122]</ref> The honorary title {{ill|Senke Jusshoku|ja|千家十職|lt={{transliteration|ja|Senke Jusshoku}}}} is given to the ten artisans that provide the utensils for the events held by the three primary {{transliteration|ja|[[iemoto]]}} [[Schools of Japanese tea]] known as the {{transliteration|ja|san-senke}}.<ref>{{cite web |last1=Larking |first1=Matthew |title=A new spirit for tea traditions |url=https://www.japantimes.co.jp/culture/2009/05/15/arts/a-new-spirit-for-tea-traditions/ |website=The Japan Times |date=2009-05-15 | access-date=3 February 2023}}</ref>

Some of the more essential components of tea ceremony are:

{{glossary}}
{{term|Chakin|{{nihongo||茶巾|Chakin}}}}
{{defn|The {{transliteration|ja|chakin}} is a small rectangular white [[linen]] or [[hemp]] cloth mainly used to wipe the [[Chawan|tea bowl]].}}

{{term|Chasen|{{nihongo3|tea whisk|茶筅|Chasen}}}}
{{defn|This is the implement used to mix the powdered tea with the hot water. Tea whisks are carved from a single piece of bamboo. There are various types. Tea whisks quickly become worn and damaged with use, and the host should use a new one when holding a {{transliteration|ja|chakai}} or {{transliteration|ja|chaji}}.}}

{{term|Chashaku|{{nihongo3|tea scoop|茶杓|Chashaku}}}}
{{defn|Tea scoops are ladles that are generally are carved from a single piece of bamboo, although they may also be made of ivory or wood. They are used to scoop tea from the tea caddy into the tea bowl. Bamboo tea scoops in the most casual style have a nodule in the approximate center. Larger scoops are used to transfer tea into the tea caddy in the {{transliteration|ja|[[mizuya]]}} (preparation area), but these are not seen by guests. Different styles and colours are used in various tea traditions.}}

{{term|Chawan|{{nihongo3|tea bowl|茶碗|[[Chawan]]}}}}
{{defn|Tea bowls are available in a wide range of sizes and styles, and different styles are used for thick and thin tea. Shallow bowls, which allow the tea to cool rapidly, are used in summer; deep bowls are used in winter. Bowls are frequently named by their creators or owners, or by a tea master. Bowls over four hundred years old are in use today, but only on unusually special occasions. The best bowls are thrown by hand, and some bowls are extremely valuable. Irregularities and imperfections are prized: they are often featured prominently as the "front" of the bowl.}}

{{term|Natsume/Chaire|{{nihongo3|tea caddy|棗・茶入|Natsume/Chaire}}}}
{{defn|The small lidded container in which the powdered tea is placed for use in the {{nihongo|tea-making procedure|[お]手前; [お]点前; [御]手前|[o]temae}}. The {{transliteration|ja|natsume}} is usually employed for {{transliteration|ja|usucha}} and the {{transliteration|ja|chaire}} for {{transliteration|ja|koicha}}.}}
{{glossary end}}