<P> The following are a few of the essential components: </P> <Ul> <Li> Chakin (茶巾). The "chakin" is a small rectangular white linen or hemp cloth mainly used to wipe the tea bowl . </Li> <Li> Tea bowl (茶碗, chawan). Tea bowls are available in a wide range of sizes and styles, and different styles are used for thick and thin tea . Shallow bowls, which allow the tea to cool rapidly, are used in summer; deep bowls are used in winter . Bowls are frequently named by their creators or owners, or by a tea master . Bowls over four hundred years old are in use today, but only on unusually special occasions . The best bowls are thrown by hand, and some bowls are extremely valuable . Irregularities and imperfections are prized: they are often featured prominently as the "front" of the bowl . </Li> <Li> Tea caddy (棗 ・ 茶入, Natsume ・ Chaire). The small lidded container in which the powdered tea is placed for use in the tea - making procedure ((お) 手前; (お) 点 前; (御) 手前, (o) temae). </Li> <Li> Tea scoop (茶杓, chashaku). Tea scoops generally are carved from a single piece of bamboo, although they may also be made of ivory or wood . They are used to scoop tea from the tea caddy into the tea bowl . Bamboo tea scoops in the most casual style have a nodule in the approximate center . Larger scoops are used to transfer tea into the tea caddy in the mizuya (preparation area), but these are not seen by guests . Different styles and colours are used in various tea traditions . </Li> <Li> Tea whisk (茶筅, chasen). This is the implement used to mix the powdered tea with the hot water . Tea whisks are carved from a single piece of bamboo . There are various types . Tea whisks quickly become worn and damaged with use, and the host should use a new one when holding a chakai or chaji . </Li> </Ul> <Li> Chakin (茶巾). The "chakin" is a small rectangular white linen or hemp cloth mainly used to wipe the tea bowl . </Li> <Li> Tea bowl (茶碗, chawan). Tea bowls are available in a wide range of sizes and styles, and different styles are used for thick and thin tea . Shallow bowls, which allow the tea to cool rapidly, are used in summer; deep bowls are used in winter . Bowls are frequently named by their creators or owners, or by a tea master . Bowls over four hundred years old are in use today, but only on unusually special occasions . The best bowls are thrown by hand, and some bowls are extremely valuable . Irregularities and imperfections are prized: they are often featured prominently as the "front" of the bowl . </Li>

The tea ceremony in japan and the accompany foods represent