Did you know that the Japanese tea ceremony is commonly referred to as Chanoyu (茶の湯)? This ritual is a traditional practice in Japan, still preserved and performed today.
If you wish to participate in a Chanoyu ceremony, it’s important to be aware of the rules and etiquette that both the host and invited guests must follow.
Typically, the tea prepared during this ceremony adheres to three key principles: it is served without sugar, consumed while hot, and must be meticulously clean or sterile.
Learning Chanoyu is a complex process that requires a considerable amount of time, sometimes even years, to master. It’s no wonder that only a select few can truly become experts in this art.
In addition, guests are expected to formally study the manners, customs, and etiquette of drinking tea and enjoying the small snacks served during the ceremony.
Experiencing Chanoyu is something you shouldn’t miss when visiting Japan!
My Experience Participating in a Chanoyu Tea Ceremony in Japan
I had the opportunity to attend a Chanoyu ceremony once during a holiday trip to Japan. For those curious about the atmosphere and experience, keep reading to find out more.
Unique Aspects of Chanoyu
The Japanese tea ceremony usually takes place in a room specially designed or constructed for this purpose. A tatami-mat floor is often ideal for this ceremony.
However, the ceremony can also be held in any location where the necessary tea-making equipment can be set up, and where the host can prepare tea in front of seated guests.
Alternatively, the tea ceremony can take place outdoors as a picnic, known as nodate (野点).
I personally had the chance to experience an indoor tea ceremony in Japan.
There are also special rooms designed for the wabi-style tea ceremony called chashitsu, typically measuring 4.5 tatami mats in width.
These purpose-built chashitsu usually feature a low ceiling, a hearth built into the floor, an alcove for hanging scrolls and placing other decorative items, and separate entrances for the host and guests. They also have a preparation area known as mizuya.
The History of the Japanese Tea Ceremony
This ceremony has its roots in Zen Buddhism and is one of the three classical Japanese arts.
The first documented evidence of tea in Japan dates back to the 9th century.
This evidence was found in an entry in the Nihon Kōki, which mentions a Buddhist monk named Eichū (永忠) who brought tea back to Japan from China.
The record states that Eichū personally prepared and served sencha (a tea made by steeping tea leaves in hot water) to Emperor Saga, who was on an outing in Karasaki (now in Shiga Prefecture) in 815.
Following an imperial order in 816, tea plantations began to be cultivated in the Kinki region of Japan.
However, the tea ceremony did not become widely popular until the 12th century, initially practiced during religious celebrations in monasteries and primarily among the elite.
By the late 12th century, a tea-serving style known as tencha (点茶)—in which powdered matcha is placed in a bowl, hot water is added, and the tea and water are whisked together—was introduced to Japan by the Buddhist monk Eisai after his return from China.
Eisai also brought back tea seeds, which eventually produced what was considered the finest tea in Japan.
This powdered green tea was first used in religious rituals in Buddhist monasteries.
In the 13th century, during the Kamakura Shogunate, tea and the luxuries associated with it became a status symbol among the warrior class, leading to the rise of tōcha (闘茶, “tea-tasting parties”) where participants could win extraordinary prizes for correctly identifying the highest quality tea—grown in Kyoto from seeds brought back by Eisai from China.
The Muromachi period, which spanned from 1336 to 1573, was another significant era for the tea ceremony in Japanese history, contributing to the development of traditional Japanese culture as we know it today.
Various Schools and Equipment for Chanoyu
In modern times, there are many schools of tea ceremony, but they all adhere to the same basic principles, with similar equipment, such as:
Chakin (茶巾): A small rectangular white cloth or linen used primarily for wiping the tea bowl.
Chasen (茶筅): A bamboo whisk used to mix the powdered tea with hot water.
Chashaku (茶杓): A tea scoop, usually made of bamboo, ivory, or wood, used to transfer tea from the container to the tea bowl.
Chawan (茶碗): A tea bowl, available in various sizes and shapes, depending on whether thick or thin tea is being made.
Natsume/Chaire (棗・茶入): A small lidded container used to hold powdered tea for the preparation process.
Despite the variety of tea ceremony schools in Japan, the overall process remains quite similar, with only slight differences.