- Portable Brazier ( furo ) The furo is a portable brazier that is used for ceremonies from May to October. Furo are made of earthenware, bronze, iron, wood, and other ceramic materials.
- Fresh Water Jar ( mizusashi ) This covered jar holds cool water used to regulate the temperature of the water in the kama or to rinse certain utensils
- Tea Caddy ( chaire and natsume ) The chaire is a type of tea caddy used for thick tea and the natsume is used for thin tea.
- Tea Scoop ( chashaku ) Crafted from various materials ranging from ivory to bamboo, the chashaku is used for scooping powdered tea from the caddy into a tea bowl.
- Tea Bowl ( chawan ) The teabowl plays a central role in the art of chanoyu as the link between host and guest. Made in a wide variety of sizes, shapes, and types, chawan are selected by the host to express the degree of formality of the occasion, seasonal preferences, and contemporary sensibilities
- Lid Rest ( futaoki ) for the Tea Kettle and Water Ladle. There are seven kinds of famous futaoki selected by noted tea master Sen no Rikyu (1521–91). Each has its own specific rule for use. In general, however, the most common futaoki is a small bamboo mat.
- Bowl for Waste Water ( kensui ) Water used to rinse utensils is discarded in this bowl. Kensui are sometimes called kibosh
- Water Ladle ( hishaku ) There are many types of hishaku, defined by the cut of their handles. Those that have handles cut from the outside diagonally may only be used with a ro (winter tea). Those with a handle cut from the inside diagonally may be used with the furo (summer chanoyu )
- Bamboo Whisk ( chasen ) Chasen are made of different types of bamboo. Some examples of materials used to make tea whisks include smoked and dried bamboo. Participants from different schools of tea prefer certain types of tea whisks.
- Tea Cloth ( chakin ) This piece of linen—used to wipe tea bowls—measures about a foot long and five inches wide