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Japanese Tea Ceremony. さど・ちゃのゆ. This ceremony is a ritual practiced all over Japan. It involves the preparation of Green tea(Matcha) and serving it with sweets to a small group of guests. おかしい. きゃく. ていしゅ. The host is called the ていしゅ (Teishu),

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Japanese Tea

Ceremony

さど・ちゃのゆ


This ceremony is a ritual practiced all over Japan. It involves thepreparation of Green tea(Matcha) and serving it with sweets to a small group of guests.

おかしい

きゃく

ていしゅ

The host is called the ていしゅ(Teishu),

the guest of honor is called しょきゃく(Shokyaku),and the rest of the guests are called きゃく(Kyaku).

しょきゃく


Preparing for the tea ceremony is a huge undertaking! The host has more to worry about than just preparing the tea and sweets.

They also have to get all the utensils together, collect flowers from the garden, and clean the tea house. Cleanliness is extremely important in the Japanese culture, there for the tea house must be spotless!


Inside The Tea House host has more to worry about than just preparing the tea and sweets.

ちゃしつ

Tatami Mats: These are traditional grass mats used

as flooring in Japanese homes.

たたみ

Shoji Screens: These are screens made

of paper that let light through

and provide privacy.

しょじ

The formation of the mats and the tea room are

important to the Zen of the ceremony and the rooms

are always neatly set out and organized.


Chakin host has more to worry about than just preparing the tea and sweets. (茶巾):A white cloth used to ritually cleanse the tea bowl after the guest is finished.

Utensils and Equipment

ちゃ どぐ

Chasen (茶せん): A special whisk made from bamboo.

Chawan (茶碗): Tea bowls that tea is served in. There are different

Types of bowls, the deep bowl is used in the winter and the shallow

bowls are used in the summer.


Chanoyugama ( host has more to worry about than just preparing the tea and sweets. 茶の湯釜): An iron pot or kettle used to boil

The water for the tea.

Kensui (懸垂): A little pot where waste water is poured into

after a chawan has been rinsed.

Natsume(夏目): A short tea caddy with a flat lid where the

Matcha is stored.


Preparation host has more to worry about than just preparing the tea and sweets.

The preparation of the tea is a simple but long ritual that has many steps and takes years to learn and even more to perfect. The ceremony is all about the preparation, to be able to make the tea from your heart and with out thinking to much about it is a great skill and is greatly respected in japan.

There are two seasons for the tea ceremony, one in the winter and another in the summer. The preparation of the tea and the setting is slightly modified for each season but follows along the same lines.

Tea house in summer

Tea house in winter


Preparation before ceremony: host has more to worry about than just preparing the tea and sweets.

  • Send out invitations to guests

  • Get out and clean tea equipment

  • Clean tea house or room -Change tatami mats -Change old shoji paper

  • Clean the garden

  • Start preparing the sweets


  • Preheat the Matcha bowl with hot water and place the whisk facing down into the water

  • Use the bamboo scoop to measure about 2 scoops of Matcha powder and place it in the bowl

  • Poor the hot water into the bowl with the Matcha powder

  • Whisk the Matcha until it makes a thick frost with lots of tiny bubbles

  • Then serve to guests!

Preparation of the Matcha


1187 facing down into the waterBuddhist monk, Eisai brought back seeds and planted green tea in Kyushu.

In the 1300’s gathering to drink tea became a regular for the Japanese people and then in the 1400’s the tea ceremony became a tradition.

History of the tea ceremony


~The End~ facing down into the water

By: Sara Hamilton(サーラ ハムラトン) and Brooke Rinfet(ブルツク リンフレツト)


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