1. Tea Tray (Chatban):
- A rectangular or square wooden tray that serves as the main platform for holding
other tea ceremony items.
2. Tea Bowl (Chawan):
- A bowl used to prepare and drink tea. Traditionally made of ceramic or porcelain,
each chawan has its unique shape and characteristics.
3. Tea Whisk (Chasen):
- A bamboo whisk made from a single piece of bamboo. It's used to whisk the
tea powder and hot water together, creating a frothy layer.
4. Tea Scoop (Chasak):
- A small, narrow spoon made of bamboo, wood, or metal. Used to scoop and
measure the appropriate amount of tea powder.
5. Hot Water Pot (Yeomjeong):
- A ceramic or metal pot with a spout, used to heat and pour hot water into the
tea bowl.
6. Tea Strainer (Sichae):
- A fine mesh strainer made of wood or metal. It's placed over the tea bowl
to strain the tea into the serving bowl.
7. Tea Serving Bowl (Chae-Gong):
- A wide, shallow bowl used to receive the strained tea from the tea bowl.
8. Tea Cup (Chaek):
- Small cups made of ceramic or porcelain. Guests use these cups to drink the
prepared tea.
9. Tea Caddy (Chatong):
- A container used to store the loose tea leaves or tea powder. It's often
artistically decorated and considered a valuable item in the tea ceremony.
10. Tea Cloth (Bo):
- A square piece of cloth, usually white, used for various purposes during the
ceremony, including wiping utensils and surfaces.
11. Tea Spoon (Cha-Chae):
- A small, delicate spoon used to gently transfer the tea powder to the tea
bowl.
12. Incense Burner (Hyang-Lu):
- A small container used for burning incense, creating a pleasant fragrance
during the tea ceremony.
13. Tea Kettle Stand (Yeomcheon-Gak):
- A metal or ceramic stand used to place the hot water pot safely over an open
flame or heat source.
These utensils are essential in performing the Korean tea ceremony and contribute to the aesthetics and ritualistic nature of the practice.
