by Beatrice Dann
If you are familiar with Japanese culture, you must have heard a Japanese phrase – Chanoyu. Chanoyu (which also known as sado – The Way of Tea, or Japanese Tea Ceremony), is a Japanese tradition of preparing and serving Matcha (powdered green tea) in a highly stylized manner.
Matcha was originally brought from China by Japanese Buddhist monks during the twelfth century. It was first drunk by the monks to help keep them awake during meditation, then later slowly became a popular drink in Japan. In the 15th century, the founder of the Japanese Tea Ceremony Murata Juko developed the concept of Wabi-Cha. He brought together several fragmented pillars of the tea ceremony into a formalized ritual. After Juko’s passing, Zen Master Sen-no-Rikyu perfected the style of chanoyu based on the wabi aesthetic. Rikyu formed the four basic principles of the Japanese Tea Ceremony: Harmony (wa) Respect (kei) Purity (sei) Tranquility (jaku). And these are the principles to be followed when we study Chanoyu.
In Chanoyu, matcha comes in two varieties. Koicha (Thick Tea) and Usucha (Thin Tea). Koicha is served at formal tea gathering. Its texture is more like a paste or a creamy potage. Compared to Koicha, Usucha has a smoother texture, and is often served at casual occasions.
The procedure of how to serve a bowl of tea is called Temae. It is a series of prescribed motions preformed in front of the guests. The host will start by preparing the utensils and equipment that will be used during the Temae. The host will then wipe and cleanse the utensils with the silk cloth called a fukusa. After the host is done with all preparation, the host will make the tea. When the bowl is served, the host will turn the tea bowl twice so that the front of the bowl faces toward the guest. Same as how the host follows a set of rules to serve tea, the guests also need to participate in proper manner by making a slight bow of respect before drinking the tea. After the guests finish the tea, guests can request to take a closer look at the utensils. It is called Haiken. Haiken is done with a feeling of gratitude to the host who chose the utensils especially for the guests. The host will cleanse the utensils again for the guests to admire carefully. This exchange of gratitude and respect between the host and guests facilitates an interactive relationship.
At a formal tea gathering, Kaiseki (tea gathering meal) is also served before drinking Koicha (thick tea). Kaiseki is a Buddhist term that literally means breast-pocket stone. Zen Buddhist monks had only one meal a day. And it is said that monks would place a warm stone inside their kimono to ease their hunger during meditation. This concept of a simple meal was later introduced in Chanoyu. That is why the food served at a tea gathering is usually light-flavored and emphasizes freshness and seasonal tastes.
Chanoyu is not only about knowing how to prepare and serve at a tea gathering, but it is also a meditative activity that combines art, appreciation of nature, and social interaction. Although it is not common for people outside the Chanoyu world to be invited to a tea ceremony, you can still find some places to have tea ceremony experiences in Nara:
https://airkitchen.me/list/nara/category/tea-ceremony/