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A Japanese lady or gentleman dressed in a kimono holds a clay bowl in his or her
hands and stirs a subtle mixture of boiling water and tea leaves with a bamboo whisk.
The host places the bowl on the floor in front of his or her guest of honor, who
turns the bowl around and takes a few slow sips, seemingly savoring each moment
of the taste. The host takes the bowl from the guest of honor and places it before
the next guest, who turns the bowl before he or she takes a sip. The whole process
can take up to four hours “just” to drink a bowl of tea!
Not for the easily bored but definitely for those who appreciate the beauty and
tranquility of a Zen atmosphere, the Japanese tea ceremony is a long-standing custom
in Japan that promotes togetherness, beauty, and sometimes religion (Buddhism).
In Japan, you’ll hear the tea ceremony referred to as the sadou or the chadou (which
both mean “the way of tea”) or the chanoyu (“hot water for tea.”) If you understand
the history and meaning of the custom, you’ll be more likely to appreciate its aesthetic
qualities.
History
The deliberate motions and practices of the Japanese tea ceremony are rooted in
Zen Buddhism. In the 9th century CE, a Buddhist monk named Eichuu, who had recently
returned from a trip to China, introduced tea to Japan by serving it to the emperor,
who enjoyed the drink so much he ordered tea plantations to be farmed across the
country.
In the 12th century, a Buddhist monk named Eisai made a similar trip to China, where
he learned about the Chinese Buddhist rituals of preparing tea for religious and
medicinal purposes. Upon his return, Eisai introduced the tencha method of preparing
tea to Japan, which involved whipping tea powder and hot water together with a whisk.
In the 15th century, a Buddhist temple attendant named Murata Jukou studied under
Zen master Ikkyuu Soujun and transferred the Zen principles of wabi, which refers
to “subdued taste” or “quiet refinement,” to the concept of preparing tea by promoting
a peaceful tea ceremony.
In the 16th century, tea master Sen no Rikyuu became the next most influential figure
in the history of the tea ceremony. He took four principles of Zen Buddhism (harmony,
respect, purity, and tranquility) and made them foundations of the tea ceremony
ritual. Rikyuu emphasized the importance of slow and deliberate movements, which
were meant to engage the guests in the ceremony in order to treasure the time they
spend together because that time will never come again. His phrase encapsulating
this philosophy, “ichigo ichie” (“one chance in a lifetime”), became linked with
the tea ceremony.
The Ceremony
The tea ceremony is practiced only by tea masters who have studied the craft for
years. More important to the ceremony than the host (tea master), however, are the
guests, as the point of the ceremony is to enjoy the tea in the company of others.
Two to five guests (no more, as this would disturb the tranquil atmosphere) are
served tea and sometimes small to large meals or sweets over a period of two to
four hours. The host does most of the work, but the guests partake in part of the
ceremony as well, particularly by turning the bowl after it is placed before them.
Although formal instruction is usually unnecessary, the guests are expected to know
their roles in the tea ceremony before they begin to avoid disturbing the peace
of the event.
The Tools
The tools used in tea ceremonies are essential parts of the ritual and are cleaned
and stored with reverence. The most common tools included in the tea ceremony include:
- Chawan (Tea bowl): Usually thrown by hand, these clay bowls are the implement
in which the host whisks the tea and from which the guests drink the tea. Shallow
in the summer (to allow the tea to cool quickly) and deep in the winter, the chawan
come in a number of sizes and colors, but they are usually simple in design. Irregularities
in the hand-thrown bowls are often a mark of value!
- Chashaku (Tea scoop): The tea scoop is usually made from bamboo, wood, or
ivory and is used to scoop the tea powder from a caddy into the chawan.
- Chasen (Tea whisk): Perhaps the most iconic tool of the Japanese tea ceremony,
the tea whisk is most often made of bamboo. It usually has a sturdy handle, a cone-shaped
center, and thin fibers of the bamboo in a petal-like fashion around the center
cone. The chasen is used vigorously to beat the tea powder and hot water together
and thus needs to be replaced frequently.
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