Chaire
Natsume
Matcha powder for koicha and usucha is stored in special tea containers, known as chaire and natsume, respectively.
Preparation
Chaji, or the formal Japanese tea ceremony, is the preparation and presentation of koicha matcha. It originates from the 14th century Muromachi period and continues to be practiced today to represent principles of harmony, respect, and purity.
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Chakashu
Hishaku
A thin bamboo spoon, or chakashu, is used to scoop the matcha powder, and a hishaku bamboo ladle is used to add hot water.
Chasen
Chawan
A bamboo whisk, or chasen, is used to combine and aerate the mixture. The tea is drank directly from the bowl, known as the chawan.
Chaji were originally hosted by Japanese samurai elite as a means of tasting matcha and displaying expensive tea wares.
Today, chaji are often held as a seasonal ceremony with more casual rituals to celebrate the first harvest of the year.
