Kuchi-zukuri refers to the treatment of a vessel's rim — how it flares and how thick it is. It is a decisive element in the impression a bowl or water jar makes.
What to look at
The thinness of the rim, its curve, any distortion, and how the glaze sits are the points of interest. In a bowl it bears directly on the feel of drinking, so it carries particular weight.
In practice
The rim is checked first during an examination, and reading it gives the manner of the piece and how it will feel. It is also the most functional of the appreciation terms: a beautiful rim that drinks badly is a real fault, not a difference of taste.
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
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The Japanese practice of preparing and serving powdered green tea, treated as a lifelong discipline rather than a beverage ritual.
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Finding sufficiency of mind within insufficiency and plainness; one of the root concepts of tea practice.
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The principle that every gathering is unrepeatable, and should therefore be treated as if it will never occur again.
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The whole side of a vessel, running from shoulder to waist; the largest determinant of its form.
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The lower part of the body drawing in toward the foot; what fixes the posture of a vessel.
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Fine cracks in the glaze surface, technically a flaw but valued in tea as an appearance that develops with use.
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The part of a vessel touching the mats — the outer circumference of the foot, where wear accumulates.