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),
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.
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).
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
Tatami Mats: These are traditional grass mats used
as flooring in Japanese homes.
Shoji Screens: These are screens made
of paper that let light through
and provide privacy.
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 (茶巾)：A white cloth used to ritually cleanse the tea bowl after the guest is finished.
Utensils and Equipment
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 (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.
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:
Preparation of the Matcha
1187Buddhist 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
By: Sara Hamilton(サーラ ハムラトン) and Brooke Rinfet(ブルツク リンフレツト)