Traditional Japanese Tea Ceremony
Japanese tea came from China during the 13th century when a prominent monk went to China to meditate. He brought tea back to Japan from China. Drinking tea in Japan is a social rite in itself and involves a certain protocol. The entire ceremony is designed to create harmony, bring peace and tranquility.
The Japanese tea ceremony is a traditional ritual influenced by Zen Buddhism in which powdered green tea, or matcha, is ceremonially prepared by a skilled practitioner and served to a small group of guests in a tranquil setting. This tea ceremony first emerges, created by a Zen priest named Murata Shuko. The ceremony is called Cha-no-yu, literally meaning “hot water tea” and celebrates the beauty and mundane aspects of everyday life. Cha-no-yu (茶の湯, literally “hot water for tea”), usually refers to a single ceremony or ritual, while sado or chado (茶道, or “the way of tea”) refer to the study or doctrine of tea ceremony.
Matcha was used in Zen monasteries for religious rituals. The ceremony continued to evolve and become more widespread until finally in the 16th century the tea master Sen no Rikyu formalized many of the procedures and implements of Japanese tea ceremony. The teachings of Rikyu set the foundations for the Japanese tea ceremony.
Japanese Tea Ceremony Utensils
A full listing of all the necessary equipment (plus variants) may fill hundreds of pages. The equipment is highly prized and some are only handled with gloves. These are some of them :
Kensui – waste water bowl, for any water leftover when making tea
Kakemono – hanging scroll, to be admired by guests and chosen to represent the theme of the ceremony.
Mizusashi – jar for holding fresh water for tea
Chaire – container to hold tea
Shifuku – silk pouch to hold the chaire
Tana – stand for utensils
Chawan – bowl for actually making the tea
Chasen – whisk, used to whisk the matcha tea, which is served rather foamy
Chashaku – bamboo scoop for tea
Hishaku – bamboo water ladle
Kama – kettle for heating the water
Futaoki – bamboo rest for kettle lid
The Meal / Foods :
Chakaiseki – the meal, or food portion of the ceremony
Hashiarai – first course:
Nimono – foods simmered in broth
Kosuimono- clear broth
Hassun – second course:
Uminomono – seafood
Yamanomono – mountain food (land)
Konomono – third course:
Omogashi – main sweet
Koicha – thick tea, made with matcha and served first
Usucha – thin tea, also made with matcha, but with more water. Served second.
Matcha – powdered green tea
Higashi – dry sweets, served at the end of the ceremony
The Japanese tea ceremony has evolved into three main schools and several lesser-known schools. The three main schools are known collectively as the Sansenke and include the Omotesenke (表千家), the Urasenke (裏千家), and the Mushanokōjisenke. No matter which school of the Japanese tea ceremony, the basic principals of the ceremony are to prepare and serve tea to a guest or guests. Details vary according to the setting, the utensils, and the procedure.
Tea Ceremony Procedure
The ceremony usually takes place in a traditional Japanese tatami room. There are many steps which the host will carry out during the tea ceremony. The most important thing for the host to do for the guests is to create an atmosphere of tranquility and calm.
Initially the host will greet the waiting guests, by serving them some traditional Japanese sweets. He or she will then bring in the tea and tea utensils to be used in preparing the tea. The host will then tell the guests to relax, and enjoy their sweets while the tea is prepared. During this time there are usually no words spoken, and guests simply observe the host preparing the tea.
Once the matcha green tea has been prepared, it is served to guests who are asked how they like the tea. After all the guests have enjoyed and finished drinking the matcha, the host cleans all the utensils and then invites the guests to hold and look at them.
Lastly, the host will take all the utensils and tea out of the room and thank the guests for coming, marking the end of the tea ceremony.
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