文档介绍：Tea Utensils
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Tea scoop CHASAJ!
This is used to measure the amount of tea leaves to be poured from the tea can·
ister or tea caddy 10 the teapot. It is used 10 scoop the tea, like a spoon. It is most
commonly made of bamboo, wood, or metal. In the sencha tea ceremony in
particular, a slightly larger scoop known as a chago is used. There are some made
of b<lrnboo or wood that are carved with scenes from poetry or literature. Shown
in the photograph is a chasaji made of cherry. A scant scoopful is just one tea•
spoon, and so it is eilsy to make a good cup of tea consistently.
Teapot KYUSU
Of all the tea utensils, the pot is the most important. so it is essential to choose
one that is the right size (see page 31) for a particular type of tea-whether (ii1
gyokuro. sencha. bancha, fukamushicha. or another type--and to heat the '
pot before use. In general, a pot with a rounded bottom is thought to make
the most delicious tea because the water and leaves can circulate freely.
There are three different positions for the handle; it can be at the back,
ilt the side, or across the top. The back-handled type is the easiest to use.
Tea cups YUNOMI
It is best to select teacups of different sizes for different types of tea. Ban-
cha, whICh is easy to drink in l<lrge quantities, calls for a large teacup,
whereas sencha should be drunk from a smaller one. and gyokuro should
be savored from a tiny cup. It can be fun to drink Japanese tea from
Western cups-from a coffee mug, a demitasse cup, or an ordinary teacup.
Just remember that tea is often best served in a cup with a white interior.
so that the color of the tea can be seen and enjoyed.
Tea caddy CHA-IRE
The most Important utensil for keeping tea leaves fresh is