Japanese Tea Ceremony

What we commonly refer to as the ‘Japanese tea ceremony’ is called chanoyu ( lit. "tea hot-water") or also chado or sado ("the way of tea") in Japanese. Briefly, the Japanese tea ceremony is a multifaceted traditional activity in which powdered green tea, called matcha, is ceremonially prepared and served to others. Interestingly, Zen Buddhism was integral to its development, and this influence pervades many aspects of it. Social get-togethers for chanoyu are called chakai (literally "tea meeting") or chaji (literally "tea function").

Usually the term chakai is used to refer to a relatively simple course of hospitality that includes the service of confections, usucha (thin tea), and perhaps tenshin (a light snack), On the other hand, the term chaji refers to a more formal course of hospitality usually including a special kind of full-course meal called cha-kaiseki, followed by confections, koicha (thick tea), and usucha (thin tea). A chaji may last up to four hours.

History

Drinking of tea was introduced to Japan in the 9th century, by the Buddhist monk Eichu, who had returned to Japan from China. In 815, as the legend goes, Eichu personally prepared and served "simmered tea" to Emperor Saga of Japanin. By imperial order in the year 816, tea plantations began to be cultivated in the Kinki region of Japan.

Around the end of the 12th century, another Japanese monk returning from China, Eisai, developed the style of tea preparation called "tencha" – known as matcha nowadays, this style of tea had finely powdered tea placed in a bowl, hot water poured into the bowl, and the tea and hot water whipped together with a bamboo whisk. Intriguingly, matcha powdered green tea was first used in religious rituals in Buddhist monasteries. Eisai also brought tea seeds back with him, which eventually produced tea that was of the most superb quality in all of Japan. Eventually, by the 13th century, the samurai warrior class ruled supreme in Japan, and matcha tea and the luxuries associated with it became a kind of status symbol among the warrior class – in fact, there arose "tea competitions" wherein contestants could win extravagant prizes for guessing the best quality tea (e.g.grown in Kyoto, deriving from the seeds which Eisai brought from China).

By the 16th century, tea drinking had spread to all levels of society in Japan. During this time, Sen no Rikyu, perhaps the most well-known historical figure in tea ceremony, perfected his teachings about many newly developed forms of Japanese architecture and gardens, fine and applied arts, and the full development of chado, "the "way of tea". The principles set forward by Sen no Rikyu - harmony, respect, purity, and tranquility - are still central to the tea ceremony.

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