Natsume 棗 natsume

What it's for

The natsume is the working tea caddy for thin tea ceremony. Named for its resemblance to the jujube fruit (natsume in Japanese), it has a wide flat lid and a slightly tapered body designed to be opened and closed one-handed during the choreography of chanoyu. Lacquer is humidity-stable and does not transmit odor, both of which matter for matcha that lives a season or more in the caddy.

History

Natsume emerged alongside the codification of thin tea practice in the 15th and 16th centuries as a more casual counterpart to the formal Chinese-style chaire. Their lacquered surfaces became canvases for some of Japan's finest decorative work; maki-e gold-powder lacquer natsume by Edo-period craftsmen are now museum objects. The plain black lacquer natsume remains the practical standard for daily tea practice.

How to use

Fill the natsume halfway with sifted matcha to prevent clumping. Open the lid with a specific choreographed motion in formal tea; in daily practice, simply remove and rest the lid on the side. Scoop with a chashaku, not a metal spoon, which would scratch the lacquer. Wipe the rim with a chakin after each use. Clean only with a soft dry cloth; never use water or solvent on lacquer.

Buying tips

A working plain black natsume from a Kyoto lacquer maker runs 40 to 100 USD and lasts decades. Avoid plastic matcha caddies sold cheaply on import sites; they trap odor and discolor. Maki-e and decorated natsume are art objects with prices to match. The interior should be perfectly smooth and dry, with a lid that closes flush and silently.

Variants

• large (o-natsume)
• medium (chu-natsume)
• small (ko-natsume)
• plain black lacquer
• maki-e decorated
• raden mother-of-pearl inlay

Best pairings

• matcha (usucha)

Teas to brew with this

• Matcha - Green Tea, Japan