The Traditional Japanese Tea Tools and Teaware

The chasen is the heart of matcha preparation. A hand-carved bamboo whisk is used to blend matcha powder and water into a smooth, frothy bowl.

The chawan is the wide, deep bowl in which matcha is whisked and enjoyed. Its broad shape gives the chasen room to move freely. Choosing the right chawan is both a practical and personal decision.

The chashaku is a slender bamboo scoop used to measure matcha powder into the chawan. 

The kyusu is a Japanese teapot designed specifically for brewing loose-leaf green teas. The dobin is its larger, more rustic cousin, perfect for brewing bigger batches of lighter teas like Hojicha or Genmaicha.

Japanese teacups are typically small, handleless, and ceramic, designed to be cradled in both hands. Their modest size encourages slow, mindful sipping, and many are crafted to enhance the colour and aroma of the tea as it's poured.

The chazutsu is an airtight canister that protects loose-leaf tea from light, air, moisture, and odour. Traditionally made from tin, ceramic, or lacquered wood, it's essential for preserving the delicate flavours of high-quality Japanese teas between brewing sessions.