Chaire
Natsume
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Matcha powder for koicha and usucha is stored in special tea containers, known as chaire and natsume, respectively.
Preparation
The formal Japanese tea ceremony, or chaji, involves the ceremonial preparation and presentation of koicha matcha. Dating back to 14th century Muromachi period of Japan, it continues to be practiced today as a representation of principles of harmony, respect, and purity and philosophies of wabi-sabi and ichi-go ichi-e.
Chakashu
Hishaku
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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
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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.
