aisatsu - greeting

bondemae - a form of tea ceremony where all the implements are carried in a bon, or tray

chabana – flower arrangement in the tokonoma

chaire - container of matcha for koicha

chaji – a complete tea ceremony, consisting of sumidemae, kaiseki, koicha and usucha

chaki - container of matcha for usucha

chakin - white linen cloth used to wipe chawan

chanoyu - literally “hot water for tea,” the word for the Japanese tea ceremony

chasen - bamboo whisk

chasen-toushi - procedure for cleaning implements during chanoyu

chashaku - scoop for tea, made out of bamboo, ivory or other material

chawan - tea bowl

dashibukusa - special cloth used to hold chawan in koicha

hirademae - tea ceremony without any tana

fumikomidatami - tatami mat next to the host, where the tea is placed when offered to the guest

fukusa - silk square cloth to use for wiping implements; generally, a man's is purple, woman's is orange, girl's is red, but many other colors are available depending on the age of the user

furo - portable brazier for holding the kama, used from May to November

haiken - guests viewing items used in a tea ceremony

hikibishaku - method of placing hishaku on kama which emulates holding a bow & arrow

izumae - fixing one's kimono after sitting down

jikyaku - second guest

kaiseki – a light meal served prior to the cups of tea in a chaji

kakemono – hanging scroll in the tokonoma

kashi - "sweet" served along with the tea

kashiki - tray for holding kashi

kama - kettle, usually iron, for holding the boiling water

kensui - waste water container

kiribishaku - method of placing hishaku on kama

kogo - incense container

koicha - formal portion of chanoyu, with thick tea

kyogamae - method of holding the hishaku as if looking into a hand-held mirror

matcha - the tea used in chanoyu; made of tea leaves ground into a powder, which retain their natural color

mizutsugi - container for replenishing the mizusashi

mizusashi - cold-water container

mizuya - preparation room next to the tea room

natsume – specifically a jujube-shaped chaki, though the term is sometimes used generically

nijiriguchi - small square door where guests enter the tea room

okibishaku - method of placing hishaku on kama

Omotesenke - school of tea started by Sen no Rikyu (d.1591) through his great-grandson, Sen Sosa

otsume - last guest

ro - sunken brazier for holding the kama, used from November to May

shifuku - tied silk bag for holding the chaire

shokyaku - first guest

sumidemae – the arranging of charcoal in front of the guests

tana - shelving used for displaying implements

tatami - 3'x6' straw mat

temae - presentation of a part of the tea ceremony

tesshu - host

tetsubin - an iron "teapot" style kettle with a handle, sometimes used in place of a kama

tokonoma - alcove for placing a scroll, flower arrangement or specially-displayed items

usucha - less formal, final portion of chanoyu, with thinner tea than in koicha