Tea ceremony Utensils

Matcha, the powdered tea used in the tea ceremony, consists of tea leaves that have been steamed, dried, then ground in a stone　mill.
There are two ways of drinking it, either as thick koicha or as a thinner usucha that is whipped until bubbles appear on the surface.
I am sure that there are a lot of people who only think of drinking matcha during a tea ceremony, but as it utilizes the entire leaf, it is rich in vitamins and possesses nutritional and medicinal value, so it is a waste not to drink it in daily life.
Moreover, it contains higher levels of caffeine than coffee, so although it is a little strong for young children, it provides an ideal drink for adults.
I think that this is one of the reasons why it first became popular among the samurai of the 16th century, who practiced the tea ceremony under Sen no Rikyu (1522-1591).
The tea ceremony offers the ideal venue to learn Japanese etiquette and a sensitivity toward the seasons, but people who have no time or who do not like formal situations like this should also be able to enjoy powdered tea.
The utensils that are used to serve it are beautiful and display a refined taste.
The minimum of utensils required are: a bamboo tea whisk, a teabowl, powdered tea, a tea caddy to contain it, and a bamboo tea scoop to transfer the tea from the caddy to the bowl.