Kyoto | Aka-Raku Tea Bowls, Tea Whisk & Chashaku

Sado Tea Ceremony Matcha Tea Raku Bowls & Utensils Teahouse Architecture Ikebana

Sado Tea Ceremony Utensils

The Chanoyu ('hot-water tea'), or Sado ('way of tea') tea-ceremony epitomizes the discipline, focus, and tranquility of the Japanese culture. Kyoto is at the epicenter of the tea ceremony's history, and the culture that surrounds it.

Kyoto is famous for its Cha-to, or 'tea ceremony ware' and tea-bowls called chawan, which are designated as Aka-Raku, Mishima-te, Shino, Ki-Seto and ceramics known as 'Kyo ware' or 'Kyoyaki-ware.'

Ceramic Raku Tea Bowls

The tradition of low-fired Raku-yaki, or 'unglazed Japanese pottery' began during the early Momoyama-period (1573 to 1615); primarily by the tea masters' (Sasaki) Raku Chôjirô (1516 to 1592), and Sen no Rikyu (1522 to 1591). Rikyu Chôjirô served as 'tea-master' under warlord Toyotomi Hideyoshi.

Since Raku Chojiro's time, 'raku-style' pottery has been produced by 15 generations of the Raku Family who still live in central Kyoto.

Rough shaped Aka-Raku tea bowls that are made without a potter's wheel are called Tebineri. When Aka-Raku is fabricated using a pottery wheel, the style is called Rokurome, for the characteristic horizontal grooves on the cup's side.

Deep shaped tea-bowls are called 'Hanzutsu' which were traditionally used in winter to keep the tea hot. Shallow shaped tea-bowls are called 'Hira chawan' which were traditionally used in summer. The Hira chawan's shallowness and wide surface area would allow the tea to cool at the outer edges. Intermediary shaped tea-bowls are called Idogata-Chawan.

Even to a novice, the Aka-Raku, or Raku-yaki tea bowl should be judged on many levels, such as the glaze finish, surface texture, and weight. To a 'tea-master' subtler distinctions might include: the shape and form of the kodai or base rim, the ease of fit in one's hands, and the comfort of the rim as it meets the mouth.

During the Meiji period, ceremonial ceramic tea bowls were also made using a form of ceramic cloisonné called jiki shippo, or totai jippo.

Wabi (Wabi-cha) Style

The 'Wabi,' or 'wabi-cha' aesthetic style was developed by Murata Shuko and Sen no Rikkyu in the 1500s, and describes artistic sensibilities that celebrate asymmetry and imperfection, austerity, and poverty that was an offshoot of the Renga, and Waka arts.

So-called 'wabi-style' aka-raku ceramic tea-bowls are characterized by their asymmetrical shapes and imperfect glazing finishes.

Bamboo Tea Whisks & Chashaku

Even the humble utensils used for the tea-ceremony are more than mere functional objects, as their aesthetic properties are meant to be shared and enjoyed with the guests of the ceremony.

In order to prepare matcha tea you will need a bamboo whisk called a chasen, and a bamboo 'matcha spoon' called a 'chashaku.' You would also need a ceramic water called a 'mizusashi,' and a powdered tea jar called a 'chaire' to hold the matcha tea.

Tea Ceremony Supplies

Tea Ceremony Bowl and Whisk Set

Japanese Tetsubin Cast Iron Teapot

Matcha Tea

Matcha Tea

Raku Museums

The 'Raku Museum' in central Kyoto was established in 1978, and has a collection of over 1000 Raku works of art. The museum is located next door to the Raku family home and workshop, that was established by the 14th generation Raku, Kakunyû (1918 to 1980).

Raku Museum - 450 Years of Raku-yaki

Fukuoka Art Museum - Raku Ware

Gotoh Museum, Tokyo - Raku Ceramics