Topic
teaware
8 pieces.
01 
The Chasen: Types, Prong Counts & Care How a bamboo matcha whisk is carved from one node, which prong count to buy for usucha or koicha, and how to make it last. 02 
The Chashaku & Natsume: Scoop and Tea Caddy Demystified The bamboo tea scoop and the lacquer caddy explained: why the natsume holds thin tea and the chaire holds thick, and how to choose and handle each. 03 
The Chawan: How to Read, Choose & Hold One How to read a Japanese tea bowl — its shape, foot, and front — and how to choose a first chawan and hold it without a beginner's fumble. 04 
The Fukusa: The Silk Cloth and Its Folding The host's silk cloth in chanoyu: its real size and weight, the fukusa-sabaki folding sequence, and what the colour convention can be sourced to. 05 
How to Care for Your Japanese Teaware Object-by-object care for a chasen, chawan, tetsubin, lacquer natsume and bamboo scoop — what to rinse, what never to soak, and what to replace. 06 
The Mizusashi: The Fresh-Water Jar The lidded jar of cold water in chanoyu: what the cold is for, when the lid comes off, and the summer and October forms that change with the season. 07 
The Kama: The Kettle and the Wind in the Pines The spoutless iron kettle of chanoyu: how one is cast, why iron pieces are lacquered into its base to tune the boil, and the Ashiya and Tenmyō lineages. 08 
The Beginner's Matcha Starter Kit: What You Actually Need What a matcha starter kit requires, what's optional, and what you can improvise. The whisk and fresh matcha are where money matters; the rest can wait.
The Chasen: Types, Prong Counts & Care How a bamboo matcha whisk is carved from one node, which prong count to buy for usucha or koicha, and how to make it last. 02 The Chashaku & Natsume: Scoop and Tea Caddy Demystified The bamboo tea scoop and the lacquer caddy explained: why the natsume holds thin tea and the chaire holds thick, and how to choose and handle each. 03 The Chawan: How to Read, Choose & Hold One How to read a Japanese tea bowl — its shape, foot, and front — and how to choose a first chawan and hold it without a beginner's fumble. 04 The Fukusa: The Silk Cloth and Its Folding The host's silk cloth in chanoyu: its real size and weight, the fukusa-sabaki folding sequence, and what the colour convention can be sourced to. 05 How to Care for Your Japanese Teaware Object-by-object care for a chasen, chawan, tetsubin, lacquer natsume and bamboo scoop — what to rinse, what never to soak, and what to replace. 06 The Mizusashi: The Fresh-Water Jar The lidded jar of cold water in chanoyu: what the cold is for, when the lid comes off, and the summer and October forms that change with the season. 07 The Kama: The Kettle and the Wind in the Pines The spoutless iron kettle of chanoyu: how one is cast, why iron pieces are lacquered into its base to tune the boil, and the Ashiya and Tenmyō lineages. 08 The Beginner's Matcha Starter Kit: What You Actually Need What a matcha starter kit requires, what's optional, and what you can improvise. The whisk and fresh matcha are where money matters; the rest can wait.