Japanese tea ceremony: meaning, history and insights, experience

The Japanese tea ceremony or chado (The Way of Tea) is a prominent and still very much in demand Japanese cultural ritual. The formal study of tea ceremony has millions of paying students. And the higher you rise as “learner” the more you pay.

Like other Japanese “things” that have been described as difficult or especially Japanese, the Tea Ceremony in Japan today has become a slightly stressful ritual for many. Everyone is afraid of breaking the “rules” or making an embarrassing etiquette error. This also extends to foreign visitors and tourists to some extent. But it shouldn’t be that way.

The Way of Tea that developed at the end of the 16th century was created as a peaceful moment away from the everyday world of politics, power and money. And this is still true today. In that sense, the Japanese Tea Ceremony is really meant to be a relaxing, spiritual process of openness. And that is what makes it so special.

The entire process of the ceremony is not about tea drinking, but about generosity and connecting with the guests of the ceremony at a high spiritual level. The aesthetics of the ceremony is one of the most important parts to take into consideration because preparing with elegancy a bowl of tea for the guests actually is a form of respect and shows an open heart and true friendship towards the people the tea is prepared for.

An average Tea Ceremony doesn’t last more than 30-60 minutes and during that time tea is made, tea is served, tea is drunk in three stages of sips with reverence and appreciation. And in the tea ceremony hut or room or space, participants can see the “flower of the season” simply displayed and sense the world of nature and simplicity in everything they see. During a tea ceremony all base subjects—politics, economics, money—are avoided. The tea ceremony is about taking a break from normal everyday life. It is an experience and a very valuable one at that.

Only one kind of tea is used the Way of Tea: matcha powdered green tea. Matcha tea is made of the first tea leaves that appear every spring and these are, by far, the best leaves of the annual harvest. In fact, top quality matcha tea can retail for as much as $100 per 100 grams. However, “average” high quality matcha generally sells for about $15 per 100 grams.

Tea ceremony experiences are available at several classic locations in Tokyo and Kyoto and are really worth it if you are interested. For travelers who are looking for a higher quality experience private tea ceremonies with a Zen monk can be arranged at classic Zen temples in Kyoto and also in Kamakura and Tokyo.

The essence and simplicity of Sen no Rikyu’s tea ceremony

Sen no Rikyu (1522-1591). In the cultural realm, Sen no Rikyu's influence as a pioneer and genius for recognizing the beauty in the natural materials native to Japan, many of which were part of the very fabric of Japanese life, earthen walls, tatami, bamboo, easily make him one of Japan's most important historical figures. The remarkable influence of his aesthetic philosophy and vision can be found in a great many classical Japanese design concepts, nearly all of which play an important role in the sublime Japanese tea ceremony he established widely in his lifetime.

Rikyu's Way of Tea stands as a refined, yet simple, ritual of perfection that incorporates nearly the entire body of Japanese aesthetics. At its highest levels the Japanese tea ceremony becomes a spiritual act grounded in sincerity, which reaches out with dignified stillness to calm and pacify the heart and mind. Unquestionably, the Way of Tea is a way to personal enlightenment. The essence of Rikyu's philosophy regarding the Japanese tea ceremony is expressed clearly in his 7 tenets:

1. Flowers should evoke the naturalness of the fields.
2. The charcoal should be placed such that the water boils.
3. There should be a feeling of coolness in summer.
4. And a feeling of warmth in winter.
5. Everything should be ready in advance.
6. Prepare for rain, just in case.
7. Consider harmony in the choice of your guests.

Rikyu's legacy lives on today in the three tea schools founded by his great grandsons more than 300 years ago: Omote Senke (the front house), Mushakoji Senke (the middle house), and Urasenke (the rear house). Today, with their millions of students, these three schools continue to play a vital role in traditional Japanese culture.

The philosophy of the Japanese tea ceremony from season to practice

The changing seasons are an essential part of the Japanese tea ceremony. And, strictly speaking, there is a different “season” every two weeks. And this is also echoed in the Japanese kaiseki haute cuisine world. Traditionally, tea masters divide the year the ro or “sunken heart” season (November to April) and the furo “brazier” season (May to October).

The Japanese tea ceremony offers a special way to appreciate nature and the philosophical tenets of Zen Buddhism. It is a way to leave the world of the mundane and profane, the world of stress, and enter into a long moment of serenity and inner peace.

There are four key concepts in the Japanese tea ceremony: Wa, Kei, Sei, Jaku. Wa represents harmony with nature. for the harmony in the nature. Kei is for respect and it means all are equal during the tea ceremony no matter their social class or background. The entrance to the tea ceremony room or hut is low, so you have to bow and it also makes it hard to draw a sword. Participants also sit in the most respectful manner in the seiza position with their legs folded under their thighs, with the “bum” or buttocks resting on one’s heels. Sei means purity. Purity of heart and mind. Jaku” refers to tranquility which is the ultimate outcome of the experience.

The famous Japanese aesthetic concepts of wabi and sabi are also key aspects of the tea ceremony philosophy. Wabi can be translated as loneliness but it is more about appreciating the beauty in simplicity and in nature. Sabi means rust and it refers to the ageing of objects over time. In English the word is roughly described as patina, the age of time and use.

The key stages in the Japanese tea ceremony, from start to finish are as follows. When seated, bow to the teacher. Then lift the chawan tea bowl before you with your right hand and place it on the palm of your left hand. Then rotate the tea bowl clockwise 180 degrees in three 60-degree stages so you are looking at the best side of that particular tea bowl. Then take a few moments to admire the tea bowl. Then, after a short pause, drink the warm, frothy matcha tea in two or three stages. After drinking the tea, carefully wipe the part of the chawan you touched with your lips with your right hand. Then in rotate the bowl counterclockwise 180 degrees and place it back on the mat before you. When in doubt, observe those around you, and behave as calmly and dignified as you can. Do what comes natural to you because, in the end, there are no rules just harmony and appreciation and respect. Enjoy! Learn more!

Sen no Rikyu, Chojiro the tile maker and the birth of tea bowl simplicity

In the Sengoku era, which lasted for most of the Muromachi (1333-1586) and Azuchi Momoyama (1586-1600) periods, Japan's greatest tea master, Sen no Rikyu (1522-1591) served as a special counsellor to both Nobunaga and Hideyoshi, two of the greatest warlords ever seen here.

But besides giving sage advice to his busy and powerful masters, Rikyu was in the process of revolutionizing the tea ceremony in Japan. Until Rikyu completely rewrote the book on tea, it was performed entirely in the Chinese style. And the finest tea bowls, prized possessions even then, were imported from China.

But Rikyu had something else in mind, something entirely Japanese. He envisioned a tea ceremony that was quiet and simple, in a setting that was completely Japanese and natural. Naturally, his new style of tea ceremony called for a new kind of tea ceremony bowl. To help him, Rikyu went to Chojiro, a creative tile maker in Kyoto. Together, they worked hard at coming up with a new kind of tea bowl, a bowl that would fit perfectly in a natural setting, a bowl that was distinctly Japanese. When they were finally successful, after much effort and failure, they developed a tea bowl fired at low temperatures that was light to carry, stayed warm for a long time, and which was unpretentious yet deeply beautiful at the same time. This tea bowl tradition is still carried on today by the Raku family, the new name Chojiro took after becoming a potter. For more than 400 years, Raku tea bowls have been the most prized in Japan.

One of Rikyu's and Chojiro's most famous bowls has an interesting history. One day, Rikyu was asked by one of his powerful students, a lord in Satsuma, to send several tea bowls down, as he wanted to select one. Now, for those who don't know, Satsuma is in Kyushu and it has always been loyal to the emperor and against the shoguns. And from the end of the Heian period (794-1185) to the Meiji period (1868-1912), the far corners of distant Satsuma have always been a place of exile, a place to plot revolts, a place to hide and wait for time to crack and let the next piece of history in.

One of the most famous exiles to Satsuma was a monk named Shunkan, who was fiercely loyal to the emperor in Kyoto, about 300 years before Rikyu's time. Shunkan knew that Taira Kiyomori, his very powerful enemy, wanted to be rule the country in the name of the emperor. To keep Kiyomori from power, Shunkan and two others hatched a plot. Unfortunately, Kiyomori was far to quick, clever and powerful for them. Before they knew what had happend, they were exiled to a small island in the south of Satsuma. A year later, Shunkan's two companions were released. But Shunkan never returned. However, as a loyal and brave hero, he was never forgotten.

Now back to the main story. Anyway, Rikyu sent his rich student in Satsuma three tea cups. A few weeks later, all three bowls came back with a note saying, "I want this one, please give it a name and send it back to me." Rikyu was a learned and wise man and it didn't take him long to see that three cups had been sent to Satsuma: two had been sent back to Kyoto and one was to remain in Satsuma forever. Not surprising, he named the bowl Shunkan. It is said to be the best bowl Chojiro ever made.

The history of tea and ceremony in Japan

Tea drinking and production began in China around the 4th century and the first tea seeds arrived in Japan during the Tang dynasty (618-907).

The first mention of a formal Japanese tea ceremony is in the 8th century. And in the 8th century the writings of a Chinese Buddhist priest taught the Japanese how to properly prepare green tea.

During the Nara period (710-794), tea plants were grown in Japan but only for medicinal purposes. And tea drinking was exclusively the privilege of high ranking Buddhist priests and the aristocracy. Tea drinking remained a luxury for the elite until roughly 1192, when Zen Buddhism and the new and powerful samurai class renewed prosperous trade relationships with mainland China.

In the 13th century, the samurai class made tea drinking a key part of their culture and the popularity of tea began to spread all over the country. During this period huge lavish tea parties were organized with games related to tea distinctions.

Murata Juko (1423–1502) is known in Japanese cultural history as the “father” of the Japanese tea ceremony. He was an early influence in the promotion of tea using Japanese crafts, in small, humble tea huts, and based on simplicity. Sen no Rikyu (1552 -1591) was the man who tied it all together to create the Japanese tea ceremony we know today. And he is also credited with the key concepts of sei, kei, wa and jaku.

By the late 16th century, Japanese style tea ceremony tea drinking had spread to all levels of society in Japan.

Today, millions of Japanese women and many men, study the Japanese tea ceremony. And the family that owns the largest school, the Sen family tradition, are in the top 10 tax payer class every year. For visitors to Japan, Kyoto, Tokyo, Kamakura and Kanazawa are the best places to experience the world of tea. Learn more!

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