Tea, a refreshing drink with a 7 century history.
Tea was originally brought to Japan from a travelling Buddhist monk named Eichū, who had recently returned from China, the land of fine tea. This is the first documented use of tea in Japan. The tea which Eichū brought back from China would have been tea of the “Cake Tea” variety. Tea was compressed into a nugget , which would then be ground down into grain, then flavored with various herbs and spices.
This is how tea was first used in Japan, then, in around the 12th Century, another travelling monk from China, Eisai, invented a new form of drinking tea, almost unchanged from the modern style of drinking tea.
Green tea was first used in 13th century Buddhist Monasteries. By the 13th century, when the Kamakura Shogunate ruled the nation and the samurai warrior class ruled supreme, tea became the foremost hot beverage in Japan. Many samurai would hold Tea Tasting competitions, with big prizes for those who could guess the most expensive and best tea.
For at least 500 years the Japanese tea ceremony developed as transformative process began to evoke its own ideas, in particular that of Wabi-Sabi. Wabi represents the inner soul and our own experiences in life. Its original meaning complied with the idea of sober, quiet , refined life and reflecting on the beauty of the world.
Sabi was the outer sprit, being hard and weathered. This was important, particularly among the nobility, understanding emptiness was considered the most effective means to spiritual awakening, while embracing imperfection was honored as a healthy reminder to cherish our unpolished selves, here and now, just as we are – the first step to “satori” or enlightenment.
By the 16th century, tea drinking had spread to all classes of Japan , from the humble peasant , to a mighty emperor, drinking tea was thought an easy way to cleanse the spirit and be enjoyed as a refreshing drink.
Any place may be used for performing the tea ceremony, as long as the appropriate equipment is available. Performing the tea ceremony outdoors is known as nodate . On the other hand, a [tatami]-floored room with adjacent [mizuya] space for the host to conduct preparations of the various items to be used is required for a full chaji.
Rooms custmoly built to suit the Wabi style of tea ceremony are small, a room of 4.5 meters2 with a tatami is commonly used. Rooms which are larger than this may be used for a big tea party with multiple guests, though these are usally general rooms and are not designed exclusively for a traditional tea party.
There are types of tea, with the most expensive and best tea being used in “Thick Tea.” The tea leaves used as like a packing paper around the thick tea would be served as “’Light Tea” Thick Tea is called koicha and Light Tea is usucha. Thick tea is thick blend of matcha and hot water and requires three times more tea than Light Tea. To prepare Light Tea, you must whisk the using the tea whisk (chasen).
Tea equipment is called chadōgu (茶道具[?]). A wide range of chadōgu is available and different styles and motifs are used for different events and in different seasons. All the tools for tea ceremony are handled with exquisite care. They are scrupulously cleaned before and after each use and before storing, and some are handled only with gloved hands.
The following are a few of the essential components:
- Chakin (茶巾[?]). The “chakin” is a small rectangular white linen or hemp cloth mainly used to wipe the tea bowl.
Two modern “thin tea” bowls
- Tea bowl (茶碗 [chawan]?). Tea bowls are available in a wide range of sizes and styles, and different styles are used for thick and thin tea. Shallow bowls, which allow the tea to cool rapidly, are used in summer; deep bowls are used in winter. Bowls are frequently named by their creators or owners, or by a tea master. Bowls over four hundred years old are in use today, but only on unusually special occasions. The best bowls are thrown by hand, and some bowls are extremely valuable. Irregularities and imperfections are prized: they are often featured prominently as the “front” of the bowl.
- Tea caddy (棗 [Natsume]?). The small lidded container in which the powdered tea is placed for use in the tea-making procedure([お]手前; [お]点前; [御]手前 [o]temae[?]).
- Tea scoop (茶杓 chashaku[?]). Tea scoops generally are carved from a single piece of bamboo, although they may also be made of ivory or wood. They are used to scoop tea from the tea caddy into the tea bowl. Bamboo tea scoops in the most casual style have a nodule in the approximate center. Larger scoops are used to transfer tea into the tea caddy in the [mizuya] (preparation area), but these are not seen by guests. Different styles and colours are used in various tea traditions.
- Tea whisk (茶筅 chasen[?]). This is the implement used to mix the powdered tea with the hot water. Tea whisks are carved from a single piece of bamboo. There are various types. Tea whisks quickly become worn and damaged with use, and the host should use a new one when holding a chakai or chaji
After washing their hands and faces , the guests of the Tea Ceremony will then remove their shoes and adopt a seiza style sitting position. If a charcoal fire is being used to heat the water, the guests would then face the fire and be served with meal with sake, a Japanese white rice wine. They will then go to a waiting area until summoned by the host. The host traditionally cleanses all utensils about to be used. They are then placed in the order in which they will be used. Once summoned, a guest will bow to the host. The host then bows to the second guest and raises the bowl in a gesture of respect to the host. The guest rotates the bowl to avoid drinking from the front, takes a sip and compliments the host, cleans the bowl and passes it onto the next guest. This repeated until all guests have a sip from the same bowl. Each guest can then admire the bowl before it is returned to the host, who then cleanses the equipment and leaves the room. This is the procedure for thick tea.
If a charcoal fire is being used, the host will then rekindle the fire , this signifies the change from a very strict formal gathering to a more casual phase. The host will come back into the room bearing a smoking set, some more sake and possibly a cushion for the guests comfort. The host will then proceed with the preparation of an individual bowl of thin tea to be served to each guest. While in earlier portions of the gathering conversation is limited to a few formal comments exchanged between the first guest and the host, in the Light Tea portion, after a similar ritual exchange, the guests may engage in casual conversation. After the ceremony, the guest will then proceed to clean up. The most important guest may request to look at some of utensils used for the tea ceremony. Some of tea handles are exquisite antiques and can only be handled using a special cloth. The host then collects the utensils, and the guests leave the tea house. The host bows from the door, and the ceremony is over. A tea ceremony can last up to four hours, depending on the type of ceremony performed, the number of guests, and the types of meal and tea served.
As you can see, the Tea Ceremony is a very ritualized gathering, something which has been scrutinized until every last detail is perfect. Only people who understand the significance and importance may perform the Tea Ceremony
Luca Zudich.
Junior Member.
