The kama is a large iron kettle set at the meeting point of fire and water in the host's area — in effect the heart of the room. The sound of water coming to the boil is called matsukaze, "wind in the pines", and is treated as an element of the gathering rather than incidental noise. Kettles for the sunken hearth and for the portable brazier differ in shape, making this the utensil that speaks most plainly of the season.
History
Tea kettles developed from the water kettles of Kamakura-period Zen temples. By the Muromachi period, smiths at Kyoto's Sanjo Kamanza were working alongside the celebrated Tenmyo and Ashiya traditions. In the Momoyama period the Kyoto smith Yojiro gave the form its settled proportions under Rikyu's direction, a line that continues through the Onishi family, one of the ten hereditary crafts. Edo-period smiths across the country produced kettles reflecting local character, competing in shape, surface pattern, and the design of lid and lugs.
Types
Hearth kettles are larger with fuller shoulders; brazier kettles are smaller with a tighter mouth. Shapes include shinnari (the basic form), amidado, tsutsu, shiribari, tsurukubi, and otogoze. Surface patterns — catfish skin, hail, pine groves, flowing water, paulownia crests — are themselves objects of attention.
In practice
For the sunken hearth the kettle is set before the gathering begins, and after the charcoal is arranged it continues to heat water throughout. Every subsequent gesture starts here: drawing water with the ladle, rinsing the bowl and whisk, pouring onto the tea. Lifting the lid to look at the steam quietly shows the guests the state of the water and the host's care. At the end the lid is closed and the room listens to the kettle as the gathering draws to a close.
Sources
- 茶釜（デジタル大辞泉 / 精選版 日本国語大辞典） / コトバンク
Supports: 茶の湯の釜が上部のつぼまった鉄製の器で、羽釜・羽落ちなどの形式を持つこと。『正徹物語』（1448〜50頃）に茶釜の語が見えること
About this article
Edited by the operator of Chaen (a one-person operation) / Last updated:
Tea ceremony descriptions can vary by school and source. Where interpretations differ, this glossary avoids definitive claims and focuses on broadly shared understandings. If you notice an error, please let us know viaContact. To learn about our organization, seeAbout Chaen.
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Related terms
- Ro (sunken hearth)ro
A hearth cut into the floor mats, used from November to April, that brings the fire close to the guests.
- Furo (portable brazier)furo
A freestanding brazier set on the mats from May to October, arranged to keep the fire away from guests and suggest coolness.
- Hishaku (ladle)hishaku
A bamboo ladle for drawing hot water and cold; the utensil handled most often, and the one that shows a host's movement most plainly.