Tea Ceremony Utensils

The Japanese Tea Ceremony has inspired many potters since it was developed by the tea master Sen No Rikyu in the 15th century to make pieces or utensils for use in this ritualised sharing of a cup of tea.  The tea ceremony developed as a "transformative practice," and began to evolve its own aesthetic in contrast to the prevailing taste for opulence or extravagance.  Many potters have delighted in the qualities of quietness, humility, naturalness, and imperfection seen in historical tea utensils.  Richard draws inspiration from many such pieces and enjoys the challenge of making his own work in this tradition. 

These forms include the Mizusashi (水指) or Water Jar is a lidded container for fresh cold water used by the host of the tea ceremony.  Sometimes, instead of a clay lid, a lacquered lid or lid made of another material is used.              

The Chawan (茶碗) or Tea Bowl comes in different shapes.  Shallow bowls, which allow the tea to cool rapidly, are used in summer; deep bowls are used in winter.

The Kashibachi (菓子鉢) or Tray for Sweets feature a woven reed handle by artist Paul Krueger.  Paul and Richard have collaborated on pieces for decades.

The Chaire (茶入) or Tea Caddy is a small ceramic container to hold the powdered green tea, or Matcha.  Lids can be made from a variety of materials such as wood or ivory.

The Hanaire (花入) or Flower Vase hold a special arrangement of flowers (ikebana) for the tea ceremony.  Generally, there are three types found in tea ceremony rooms: one that sits on a flat surface, one which hangs from a hook on the alcove post, and one which hangs from the outer frame of the alcove. 

The Kensui (建水) A waste-water container into which either hot or cold water is poured after a tea bowl has been rinsed during a tea ceremony.