Tea scoop entitled Brocade Clouds (Nishikigumo) and container

Utensils for making a bowl of tea

The utensils shown here are those used for koicha, or “thick tea,” which is served during a formal gathering that can include an elaborate multicourse meal (kaiseki), sake, sweets, thick tea, and finally thin tea. To make koicha, the host places a large quantity of high-quality matcha, or powdered green tea, inside the bowl. The host then uses the tea whisk to “knead” the tea with a small amount of hot water to create a thick, velvety beverage. The guests often drink from the same bowl, which is passed from person to person.