Origins and History
– Tea ceremony known as Teaism in Japanese fabric and context
– Japanese tea ceremony involves ceremonial preparation and presentation of matcha
– Zen Buddhism was a primary influence in the development of Japanese tea culture
– Tea practice can also involve sencha, a type of leaf tea
– Tea gatherings can be informal or formal, lasting up to four hours
– Tea was introduced to Japan in 815 by Emperor Saga
– Interest in tea faded after its initial introduction
– Tea was already popular in China for medicinal and pleasurable reasons
– Chinese author Lu Yu wrote ‘The Classic of Tea’ in the early 9th century
– Buddhist monk Eisai introduced powdered matcha and tea tasting parties to Japan
– Muromachi period saw the rise of Japanese traditional culture
– Wabi-sabi principles influenced the aesthetic of Japanese tea
– Wabi represents inner experiences, while Sabi represents the outer material side of life
– Omotenashi, revolving around hospitality, is central to tea culture
– Sen no Rikyū was a leading teamaster who codified and spread the way of tea
– After the death of Sen no Rikyū, three schools descended from him to continue the tradition
– Tea ceremony spread throughout Japan, reaching not only the court and samurai class but also townspeople
– Many schools of Japanese tea ceremony have evolved throughout history
– Tea ceremony is still an active practice today
Venues and Equipment
– Tea ceremonies are typically conducted in specially constructed spaces or rooms
– Purpose-built chashitsu rooms are considered ideal venues
– Tea gatherings can also be held outdoors, known as nodate
– Chashitsu rooms have low ceilings, hearths, and alcoves for decorative objects
– Mizuya is an attached preparation area in a chashitsu room
– Tea utensils are called chadōgu
– Chadōgu are handled with care and cleaned before and after each use
– Some items, like the tea storage jar Chigusa, are revered and given proper names
– The honorary title Senke Jusshoku is given to the ten artisans providing utensils
– Essential components include chakin, chasen, chashaku, chawan, and natsume/chaire
Procedures and Activities
– Procedures vary based on school, time of year, time of day, venue, etc.
– A noon chaji with one host and up to five guests is considered the most formal
– Guests arrive early and store unneeded items before entering the waiting room
– Guests purify themselves in a stone basin and proceed to the tea house
– The chaji includes the laying of the charcoal fire, serving a meal, and preparing thick tea
– Guests may take a closer look at the objects in the room after the tea is served
– Guests store unneeded items and put on fresh tabi socks in the waiting room
– Guests ritually purify themselves in a stone basin before entering the tea room
– Guests view items in the tokonoma and any tea equipment in the room
– Guests are seated seiza-style on the tatami in order of prestige
– The host welcomes each guest and answers questions about the scroll and items
– The host lays the charcoal fire, serves a meal, and prepares the tea
– The host cleanses each utensil in the presence of the guests
– The host arranges the utensils according to the temae procedure
– The host prepares and serves thick tea to the guests
– Host rekindles fire and adds more charcoal to signify the change from formal to casual portion
– Host brings in smoking set and confections
– Possibly provides cushions for guests’ comfort
– Guests engage in casual conversation during the usucha portion
– Guest of honor requests to examine utensils
– Each guest examines tea caddy and tea scoop
– Utensils are treated with extreme care and reverence
– Guests use a special cloth to handle utensils
– Host collects utensils and guests leave the tea house
Types of Tea Ceremony
– Tea ceremony is divided into two main seasons: sunken hearth (colder months) and brazier (warmer months)
– Variations in temae, utensils, and tatami configuration based on the season
– Koicha is a thick blend of matcha and hot water, while usucha is a thinner blend
– Koicha is shared among several guests, while usucha is served individually
– Sharing a bowl of koicha was invented by Sen no Rikyū
– Chabako: Convenient way to prepare equipment for an outdoor tea ceremony
– Hakobi temae: Essential items carried into the tea room by the host
– Ryūrei: Tea prepared with the host and guests seated on chairs
– Different styles of temae can be conducted nearly anywhere
– Ryūrei style originated for serving non-Japanese guests
Tea Ceremony Elements
– Tea room layout includes tatami, tokonoma, mizuya dōkō, and hearth
– Tatami flooring influences tea ceremony etiquette and movement
– Mats are placed in a circular pattern with a center mat for tea utensils
– Avoid stepping on the center mat and placing hands palm-down on it
– Hanging scrolls, mainly calligraphy, are displayed in the tokonoma
– Scrolls feature well-known sayings, poems, descriptions of famous places, or words associated with tea
– Suitability of scrolls depends on the subject and virtue of the writer
– Rikyū preferred hanging bokuseki (ink traces) by Zen Buddhist priests
– Hanging scrolls may have kanji representing harmony, respect, purity, and tranquility
– Some scrolls feature paintings or a combination of painting and calligraphy
– Chabana is a simple style of flower arrangement used in tea rooms
– It evolved from the free-form style of nageirebana used by early tea masters
– Chabana aims to give the same impression as flowers in Source URL:https://en.wikipedia.org/wiki/Japanese_tea_ceremony
