Known in Japanese as a "do," or "way," chado,

also called chanoyu and generally called the Japanese Tea Ceremony in English, is a spiritual and artistic discipline for self-improvement.

"The way of tea" is what the word "chado" signifies.
The action of the host and guest sharing a lovely moment over a bowl of matcha tea is the focal point of this type of chado.

In response to the host's attempt to serve the guest an unforgettable cup of tea, the guest expresses gratitude, understanding that the time spent together is a "once in a lifetime" experience that will never be replicated.

The Way of Tea

ceremony

Tea

History of

Originally, matcha was only used in temples to keep monks awake as they meditated. However, when tea consumption increased throughout Japan, its meaning changed to reflect warrior class customs and became into a mark of luxury.

The practice of drinking tea evolved into the contemporary tea ceremony between the 1300s and 1500s.

Zen Buddhism had a significant influence

on the tea ceremony's development in Japan. In the 12th century, a Buddhist monk by the name of Eisai brought matcha, the sole tea used in Japanese tea rituals, to Japan from China.


Eisai

SEN Rikyu

(1141-1215)

(1522 - 1591)

brought the Rinzai Zen Buddhism to Japan and, after studying in China, brought tea in powdered form to Japan. In addition, he wrote the Kissa Yojoki, a treatise that praised tea's benefits for developing mental and physical well-being.

transformed tea culture in Japan in the 1500s, developing what is today called the Japanese tea ceremony and turning it into an art form. He created a much smaller tea house and rustic, warped ceramic tea bowls especially for the tea ceremony, refined the tea ceremony based on the aesthetic sense of wabi, and reinterpreted the rules of the tea house, tea garden, utensils, and procedures of the tea ceremony according to his own interpretation.

Tea

Matcha

The centerpiece of the Japanese Tea Ceremony is ceremonial grade matcha. Tea leaves cultivated in shade are used to make this finely powdered green tea powder. This premium matcha is renowned for its rich, umami flavor, velvety texture, and vivid color.

During the informal tea ceremony gathering (chakai), usucha (thin tea) is defined as putting around 2 scoops of tea to the tea bowl.

In formal (chaji) tea gatherings, koicha (thick tea) is defined as around 3.5 scoops of additional tea.When it comes to koicha, everyone often drinks from the same bowl and it tends to look more creamy.

The southern Kyoto neighborhood of Uji is home to the most well-known tea plantations. The first supply of the season was transported from Kyoto to the Shogun in Tokyo during the Edo era, escorted by 30 armed horsemen.

There are two main ways of preparing matcha for tea consumption

Koicha

thick

Usacha

thin

Schools of

Japanese

tea

Urasenke

Omotosenke

Mushakojisenke  

Sen no Rikyū's great-grandchildren founded the 3 main schools of japanese tea ceremony

Utencils

Tea ceremony utensils are only used for the tea ceremony and not for anything else. The same type of tools has been used for more than 600 years, defying all the technological advancements.

Tearoom

The tea room, also known as the "chaji," is the designated area where the Japanese tea ceremony takes place. The tea room's architecture and decor are intended to promote a serene and simplistic atmosphere.