The Japanese tea ceremony is a ritualized way of preparing and drinking tea which was perfected in the latter half of the 18th century by Sen-no-Rikyu. It was inspired by Zen and continues to reflect the Zen ideals of aestheticism, peace, harmony and discipline. Today it is still a popular pastime, and for many it is a welcome respite from the hustle and bustle of busy modern-day life.

During the Kamakura period, many Japanese priests and scholars traveled to China to study the high level of culture which typified the Southern Sung Dynasty (1126-1278). Among these priests was Eisai, who after returning to Japan in 1191, established the Zen sect of Buddhism and brought with him tea seeds and the custom of ritualistic tea preparation. In 1214, he presented his book, Kissa Yojoki (The Health benefits of Drinking Tea) to the Shogun Minamoto Sanetomo in which he states, "Tea is a medicine which cures diseases and promotes long life." Eisai is also credited with introducing the method of making tea by drying and grinding the young leaves into a fine powder. This type of tea, called matcha is the tea used in the tea ceremony today.

It is believed that Eisai’s close friend Myo-e planted the first tea seeds brought back to Japan by Eisai and made the cultivation of tea shrubs part of his spiritual regiment. Myo-e planted tea shrubs throughout the Kyoto countryside and the demand for tea grew.

When the Kamakura shogunate fell in 1333, civil wars began in which northern and southern clans fought for control of the government. A new class of nobles emerged whose extravagant tastes turned the tea ceremony into a pretentious affair which was executed in grand banquet style. Great tea parties were held in which guests were invited to sample a wide variety of teas and guess their origin.

Later under the Ashikaga clan of the Muromachi period (1573-1603), Zen Buddhism and the tea ceremony flourished. The Zen priest Murata Shukou (1422-1502), called the father of the tea ceremony, is credited with uniting tea and spirituality and introducing it to the common people. Shukou, believing that a small intimate environment was more consistent with the Zen spirit of the tea ceremony, began designing tea rooms (sukiya) which were 4 ½ tatami mats in size (app. 9 square yards) and accommodated up to five people. Also, unlike earlier tea masters, Shukou began the custom of serving tea to guests himself. He emphasized the spiritual aspect of the tea ceremony stressing three basic rules. The first states that purity of mind should be observed at all times; the second that consideration and self-control between host and guests should always be maintained and the third, that persons of lower social status should be given the same respect as those of higher social status.

While Shukou is credited with being the father of the tea ceremony, Sen-no-Rikyu (1522-1591) is credited with perfecting "the way of tea" or shado. Not only did he become Japan’s best known tea master but he was also accomplished in the arts of flower arrangement and poetry writing– both disciplines complimentary to the art of tea. Traditionally, the utensils used in the tea ceremony and the artwork decorating the tea room walls were expensive Chinese pieces. It was through the vision of Sen-no-Rikyu that simple utensils were not only accepted as appropriate but embraced. His own tea-room was a simply adorned thatched hut where he invited people of every social station. Sen-no-Rikyu is responsible for synthesizing aspects of daily life with the highest spiritual ideals and wrote prolifically on the subject.

"Kama hitotsu areba chanoyu ha naru mono
wo kazu no dogu wo motsu ha orokana."

Having one kettle you can make tea;
it is foolish to possess many utensils.

Sen-no-Rikyu

Tea Houses

Tea houses are independent structures in which an environment conducive to quiet contemplation and the ritual of the tea ceremony is created. Usually they have three rooms. The yoritsuki is where guests wait prior to being invited by the host into the sukiya which is where the tea ceremony takes place. There is also a service room called a mizuya where the utensils are washed and prepared by the host. The decor is sparse consisting of a tatami mat floor, cushions for sitting, a hanging scroll chosen to reflect the changing seasons and often times a flower arrangement. Although tea-houses are the best places to host tea ceremonies, a tea ceremony can take place in any space as long as it is clean and quiet.


Tea Ceremony Schools

The three most popular tea ceremony schools are the Ura-Senke, Omote-Senke and Mushanokoji-Senke. The Ura-Senke school, literally meaning ‘rear of the Sen House,’ traces its lineage back to Sen-no-Rikyu (1522-1591). The Omote-Senke school, meaning ‘front of the Sen House,’ whisks the tea more than the other schools creating a light foam on the top of the tea. The Mushanokoji-Senke school is also called Kankyu-an – the name of the tea house which Ichio Soshu, the great-grandson of Sen-no-Rikyu, inherited from his father. While all three are widely practiced in Japan, the Ura-Senke and Omote-Senke schools are the most popular overseas.

Tea Ceremony Today

Although it has been customary for women and men to dress in kimono for the tea ceremony, in recent times it has become acceptable to attend in western dress. While both men and women study and participate in the tea ceremony, it is particularly popular among women for whom it is a cherished social outing.
Despite the fact that after Rikyu’s death, the art of shado was taken over by feudal lords who used it for relaxation and recreation, his teachings survive to this day and the tea ceremony
continues to reflect the basic Zen tenets of peace, harmony and tranquility.

The Ceremony

Temae is the etiquette of preparing for the tea ceremony which is a step-by-step procedure performed with utmost grace. After the host has made all the preparations, he calls the guests into the sukiya. First he wipes down the tea caddy which holds the tea and the tea scoop. The tea whisk or chasen and tea bowl are warmed together by pouring hot water into the bowl immersing the whisk. The water is poured off into a vessel and the bowl is wiped dry with a chakin or fine cloth. Once the temae is complete, the host makes the tea. Matcha or powdered tea is scooped into the tea bowl. Hot water (not boiling) is poured into the bowl to only about ¼ full. The host uses the whisk to stir it to a foam. This procedure is repeated for each of the guests. After drinking the tea, the guests take turns commenting on the flavor of the tea, the beauty of the tea bowl and thank their host. Since the tea has a rather bitter taste, sometimes small, sweet confections are served, as well.

JapanCorner 2006