Japanese Tea Ceremony
(Chadō/
茶道
/ The Way of Tea)
Japanese Tea Ceremony: The Way of Tea
The Japanese Tea Ceremony is a centuries old tradition where the host prepares a cup of matcha green tea for their guests according to a set ritual, thereby sharing a moment of harmony and serenity within the quiet atmosphere of the tea garden and tea room, and appreciating the scroll, the flower composition, and the wabi esthetics of the utensils.
Matcha: Powdered green tea
The vibrant color, subtle fragrance, and vegetal taste of matcha are obtained by growing the tea under shades, steaming the harvest to prevent fermentation, and grinding the dried leaves with stone mills. Usucha is whisked into a light, frothy cup, while koicha is kneaded as a thicker paste.
Urasenke Tradition
Lead by XVIth headmaster Zabōsai Iemoto, the Urasenke school of Tea in Kyōto has preserved wabicha Chadō, the tea of perfect imperfection, as established by Sen no Rikyū (1521-1591). Former XVth headmaster Hōunsai Genshitsu Sen (Kyōto, 1923-), has spread the practice outside Japan, to share peace in a bowl of tea.