The tea ceremony originated in China, but has become one of the most characteristic experiences of Japanese tradition. In literal translation, it means “the way of tea”, and is in many ways a representation of the traditional Japanese meaning of omotenashi, which means taking care of guests with consideration.
The tea ceremony is known as chanoyu, or sado in Japanese, and the art of preparing and serving powdered green tea (matcha) is called otemae. Chakai are informal gatherings held to enjoy the ritual of serving tea, while more formal events are called chaji. Another version of the ceremony, although less common, uses tea leaves and is known as senchado.
The tea ceremony, considered one of the three classic arts of Japanese sophistication, the appreciation of incense (kodo) and flower arrangements (kado) date back to Zen Buddhism in 815. In that year, the monk Eichu returned from China, where drinking tea was already an ancient tradition, and personally prepared sencha for Emperor Saga.
Impressed, the emperor ordered the cultivation of tea plantations in the Kinki region of western Japan and the nobles began to consume the drink, although this practice only became a custom in the 12th century.
In religious ceremonies held in monasteries, green tea was adopted and it wasn’t long before the custom of drinking tea was associated with the elite of Japanese society. Tea festivities became fashionable and Kyoto green tea, grown from seeds brought to Japan from China by another monk, was considered the best in the country.
Japanese aesthetics began to emerge at the beginning of the Muromachi period (1336-1573), including in the tea ceremony, and from the 16th century onwards, tea drinking was a common custom among all classes of Japanese society.
The most famous figure in the history of Japanese tea is Sen no Rikyu, who maintained the philosophy that each encounter is unique and should therefore be recognised. He defined the principles that should be part of the tea ceremony: harmony, respect, purity and tranquillity.
There are many schools that teach the art of the tea ceremony, each with its own particularities, but modern masters follow the same rules as their ancestors.
Traditionally, the tea ceremony is held in a teahouse (chashitsu), a purpose-built facility with a tatami floor and a stove built into the floor. The rustic materials used in the design and construction are typical of a teahouse.
A tea master uses a series of specific utensils, including a tea bowl (chawan), a ladle for powdered tea made from bamboo (chashaku) and a tea broom (chasen) also made from bamboo.
Many temples, traditional Japanese gardens, cultural facilities and hotels have teahouses where visitors can take part in a tea ceremony, especially in Kyoto, the ancient capital that is still the centre of Japan’s traditional culture today.
