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The Japanese Tea Ceremony |
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The Japanese Tea Ceremony
Introduced by Zen Buddhist priests, the Japanese tea ceremony originates from the philosophy that only through Zen meditation can a person achieve enlightenment. Based on the four principles; purity, harmony, respect and tranquillity, the tea ceremony, known as chanoyu, is used to teach discipline and instill respect for others. Tea schools in Japan, which are still in existence today, teach the etiquette and art of tea making.
Starting after a traditional Japanese meal, the ceremony can last from three to five hours. Each element in the tea room is carefully selected by the host and is significant in its meaning. In addition to tastefully selected scrolls and flower arrangements, as many as 24 utensils may be used for the tea ceremony.
A small black lacquer container (natsume), contains the Japanese Matcha, a powdered green tea, which is measured out with a special bamboo spoon (chashaku). The Matcha is then mixed with water that is heated to 85°C (185°F), then lightly whisked with a chasen (bamboo whisk) to make a rich, frothy liquor. The tea is served in a china bowl and presented to the guest. The guest turns the bowl three times before it is consumed in three sips. The bowl is then wiped three times with a silk cloth, refilled, and passes on to the next guest.
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