In a Chinese tea service, the "kensui" (or shuiyu/chayu)—the waste water bowl—is used to discard the hot water used to warm teaware, the initial rinse of the tea leaves, and any leftover tea. For a "dry-style" (ganpao) tea table that does not use a large tea tray with a drainage hose, the kensui is the heart of maintaining a clean and orderly tea setting. This guide explains the capacity standards and placement tips to ensure it doesn't detract from the tabletop aesthetics.
1. Recommended capacity for a dry-style tea table
- Solo tea/desk use: Capacity of 400–600ml. A small ceramic bowl or copper vessel about 10–12cm in diameter is compact and unobtrusive.
- 2–3 person tea service: Capacity of 700–1000ml. This provides peace of mind, as it won't overflow even after disposing of multiple rounds of water from warming the teapot or rinsing leaves (approx. 100–150ml per round).
2. Differences based on the presence of a lid (drainage cover)
- Open-style (wide-mouthed bowl): Easy to pour waste water into quickly and simple to clean. However, discarded tea leaves and cloudy water are easily visible to guests.
- Lidded/Slotted style (recommended): A type featuring a metal or ceramic lid with holes on top. The waste water remains hidden inside, perfectly maintaining the beauty and cleanliness of the tea setting.
3. Safe placement on the tea table
The kensui should fundamentally be placed "near the hand opposite the host's dominant hand" (near the front right for left-handers; near the front-left or left side for right-handers). This ensures it does not interfere with the main flow of movement when pouring hot water, while allowing for the shortest distance to discard liquid when switching vessels.
