Japanese Tea Ceremony - Introduction to Chado and Chanoyu

The word “tea ceremony” may evoke a somewhat formal image for some people—sitting on tatami mats in a quiet space, receiving tea and sweets according to a strict set of rules.

However, the essence of the tea ceremony lies in the spirit of hospitality, where the host serves delicious tea to guests with all their heart, thinking about how to bring them happiness.

Systematized by Sen no Rikyu, chanoyu (tea ceremony) is deeply rooted in everything from the setting of the tea room and the selection of utensils to the etiquette of both host and guests. The host puts their heart and soul into every action and preparation to welcome their guests.

In turn, the guest expresses gratitude for this hospitality, and the true essence of the tea ceremony is to share a peaceful moment together.

In this section, we will introduce the role of the tea ceremony master, the attitude of the guests, and the thoughtfulness behind tea utensils and gardens, as well as the profound charm hidden within the tea ceremony.

Please enjoy exploring the world of the tea ceremony to its fullest.

What Is Japanese Tea Ceremony?

The tea ceremony is a beautiful art form that has been carefully passed down through Japan’s long history, evolving into one of the country’s cherished traditional cultures.

The simple act of making, drinking, serving, and receiving tea is imbued with a deep sense of spirituality and etiquette.

There is a phrase that encapsulates the spirit of the tea ceremony: wa-kei-sei-jaku.

This phrase condenses the core principles of the tea ceremony as taught by Sen no Rikyu, the perfectionist of Wabicha, and is highly valued in tea culture.

Wa (harmony): To be open-minded and friendly with one another.
Kei (respect): To show respect toward others.
Sei (purity): To cultivate purity of body and mind.
Jaku (tranquility): To maintain a tranquil mind at all times.

“Harmony, respect, purity, and tranquility” are teachings that transcend the tea ceremony and can be applied to our daily lives.

Through the tea ceremony, we learn to cultivate harmony with others, respect for the world around us, purity of mind, and quiet inner peace.

Types of Japanese Tea Ceremony

There are various types of tea ceremonies, but all of them are more than just occasions to drink tea; they are opportunities for the host and guest to communicate and share a special moment together.

The spirit of the tea ceremony is embodied in the sense of the seasons, the atmosphere of the tea room, and the choice of utensils.

At the heart of the tea ceremony is the concept of “ichigo ichie,” meaning “once-in-a-lifetime encounter.”

This idea conveys that each moment is unique and will never be repeated, teaching us to cherish every instant.

In a tea ceremony, the time shared between the host and the guest is truly a once-in-a-lifetime encounter.

The host prepares the tea with sincerity, and the guests receive it with respect, creating a mutual bond.

The essence of the tea ceremony lies in recognizing the specialness of this moment and giving it your full attention.

Chakai (Tea Gathering)

“Chaji” and “Chakai” share one thing in common: both are occasions where people are invited to enjoy tea. However, there are some differences between them.

A chaji is a formal and solemn event, akin to a full-course meal, where kaiseki cuisine, koicha (thick tea), and usucha (thin tea) are served in sequence.

On the other hand, a chakai is a more informal gathering where Japanese sweets and tea are served, with no set limit on the number of attendees, making it suitable for both large and small groups.

The structure is simplified, and since it takes less time compared to a chaji, participants can enjoy the experience more easily.

There are also various types of chakai, such as "nodate," where tea is enjoyed in nature. Nodate is a tea gathering held outdoors, allowing participants to enjoy tea in a natural, open-air setting, often held in spring or fall when the weather is pleasant.

Chaji (Tea Event)

A chaji is the most formal form of tea ceremony—a full-course tea gathering where kaiseki dishes, thick tea (koicha), and thin tea (usucha) are served.

A chakai is a more informal and casual event, offering only tea and Japanese sweets. In contrast, a chaji is a formal, intimate gathering with a small number of guests.

The host typically invites their closest acquaintances and serves them in a specific order: kaiseki dishes, tea cakes, thick tea, and thin tea.

A chaji lasts at least four hours, during which the host and guests engage in meaningful exchanges, sharing in the changing seasons, the beauty of nature, and the aesthetics of the tea room.

It is a solemn occasion that embodies the essence of the tea ceremony, requiring both heartfelt hospitality from the host and the etiquette and cultural understanding from the guests to appreciate it fully.

Historic Background of Tea Ceremony in Japan

The history of the tea ceremony in Japan dates back to the 9th century when monks returning from China brought tea to Japan. Initially, tea was a luxury enjoyed exclusively by nobles and monks during ceremonies and special occasions.

In the 15th century, Murata Jukou laid the foundation for the tea ceremony, introducing the aesthetic of wabi-sabi (the beauty of simplicity and imperfection) into its practice. Wabi-sabi emphasizes the pursuit of simple yet refined beauty, which later became the spiritual core of the tea ceremony.

During the Warring States period, feudal lords such as Oda Nobunaga and Toyotomi Hideyoshi played significant roles in the development of the tea ceremony, elevating the importance of tea utensils and formal etiquette. One particularly important figure was Sen no Rikyu (1522-1591). Rikyu perfected wabicha (a style of tea ceremony) by highlighting the simplicity and elegance of the tea room and selecting practical, minimalist tea utensils.

Rikyu’s teachings remain deeply embedded in the modern tea ceremony, and his ideas form the foundation of contemporary tea culture. Over time, the tea ceremony grew in popularity among all classes, leading to the development of various tools, rituals, and craftsmanship techniques.

Today, the tea ceremony transcends mere etiquette and hobbies. It has become an essential aspect of Japanese culture, nurturing the heart and spirit of the Japanese people.

Key Elements of Japanese Tea Ceremony

There are many different types of utensils used in the tea ceremony, each playing an important role in the history and tradition of this practice. While a tea bowl, a chasen (tea whisk) for whisking powdered tea, and a chashaku (tea scoop) for measuring powdered tea are the basic tools needed to serve tea, many other utensils are used to deepen the enjoyment of chanoyu.

Tea utensils are selected according to the theme of the tea ceremony and the season, with their beauty and functionality enhancing the overall atmosphere. Tea bowls, in particular, are chosen in various shapes and designs depending on the season and theme, further contributing to the ambiance of the ceremony.

Through these utensils, one can truly appreciate the refined culture of the Japanese tea ceremony.

Kimono (Traditional Japanese Garment)

Japanese culture and the kimono are inseparable, and the tea ceremony is no exception.

While it is sometimes acceptable to wear Western clothing at tea ceremonies, the kimono, traditional Japanese attire, is considered the standard dress. In the tea ceremony, the sense of the seasons is crucial, and the choice of kimono must be appropriate for both the season and the occasion.

In particular, for tea ceremonies that honor the spirit of wabi and sabi, which form the foundation of the tea ceremony, a simple, modest kimono in plain colors is considered more suitable than a luxurious one. The selection of a kimono also depends on the roles of the participants, including the invitee (the guest of honor) and the host.

As a guest, it is important to avoid wearing a kimono that stands out more than that of the honored guest or the host. This shows respect for the host’s hospitality and expresses gratitude and consideration through the choice of a modest kimono.

Wearing a kimono to a tea ceremony may seem daunting at first. However, through practice, you will naturally acquire graceful manners and gain a deeper appreciation for traditional Japanese culture.

Chatei / Chaniwa (Tea Garden)

A garden attached to a tea house is called a roji.

The roji serves not only a practical purpose, guiding visitors to the tea room, but also as a space where they can calm their minds and enter a world of harmony and tranquility with nature.

The open-air area features stepping stones, plants, and a water basin (chozu-bachi), allowing visitors to gradually quiet their minds as they focus on their footsteps and the surrounding natural beauty while making their way to the tea room.

The stepping stones are arranged in varying shapes and sizes, maintaining the natural landscape and serving as a guide.

At times, stones called sekimoriishi—meaning “barrier stones”—are placed along the path. These stones, tied with a string, indicate a roadblock while subtly guiding the visitor’s direction without disrupting the area’s natural beauty.

In this way, the roji serves as a “prelude” to the tea ceremony, embodying the wabi-sabi aesthetic and existing as a unique space full of creativity and intention.

Chashitsu (Japanese Teahouse)

In the tea ceremony, there is a dedicated space called a chashitsu (tea room).

It is characterized by a dimly lit, quiet atmosphere with tatami mats and an alcove decorated with hanging scrolls. The layout of a tea room typically consists of four and a half tatami mats (four full mats and one half mat).

While most buildings are designed to be spacious, tea rooms are intentionally made small. This is because it is believed that a smaller space fosters a closer, more intimate relationship between the host and the guests.

In the tea room, there are also strict rules about where guests sit and walk. The position farthest from the entrance is called the kamiza, and the most honored guest, known as the shokyaku, sits near the tokonoma (alcove).

On the other hand, the place where the host prepares the tea is called the temaeza, and it is connected to the mizuya, where the utensils are prepared.

In this way, the design and arrangement of the tea room are full of meaning and intention. By placing oneself in the quiet and serene space of the tea room, one can escape the hustle and bustle of daily life and find a sense of calm.

Kakejiku / Kakemono (Japanese Scroll)

In the alcove of a tea room, a scroll called a kakemono or kakejiku (hanging scroll) is displayed.

These scrolls are among the most prized tea ceremony utensils and play a significant role in expressing the theme of the tea ceremony and the spirit of the host. The atmosphere of the tea ceremony is enhanced by decorating the room with scrolls that are appropriate to the season and the purpose of the gathering.

Kakemono are not merely decorative; they serve as important elements that guests observe when they first enter the tea room. It is also the only item to which the guest offers their respect.

Kakemono are not just objects of appreciation, but also serve as the “spiritual center” of the tea room, conveying the purpose and deeper meaning of the ceremony.

Matcha

The tea served in the tea ceremony is called matcha and is made from specially grown tea leaves called tencha. These leaves are steamed, dried, and carefully ground into a powder using a millstone.

In recent years, matcha has gained popularity worldwide, and many of you may have had a taste of it.

Matcha comes in two forms: koicha (thick tea) and usucha (thin tea), each served on different occasions.

Koicha is characterized by its thick, rich consistency and higher concentration of matcha powder. It is typically served at formal tea ceremonies. Participants share a single bowl of tea, passing it around, fostering a sense of togetherness as they experience the moment together.

Usucha, on the other hand, is lighter and more diluted in flavor, and is often served at more casual tea ceremonies. Each participant is served their own individual tea bowl of usucha.

In earlier times, tea was considered extremely valuable, and simply receiving it was seen as a special pleasure.

The essential meaning of matcha in the tea ceremony is to appreciate the host’s hospitality through the tea and to share the unique experience of the occasion.

Chadogu (Japanese Tea Ceremony Utensils)

Each of the utensils used for preparing tea has its own special role and significance.

Here is a brief introduction to some typical tea utensils:

Chakin: A cloth used to wipe the tea bowl, generally made of white linen.
Chashaku (tea scoop): A tool used to scoop powdered green tea, most commonly made of bamboo.
Chasen: A whisk made of delicate bamboo, used to mix matcha in the tea bowl, suitable for both thin and thick tea.
Chawan: Tea bowls used for drinking tea, whose shape and texture greatly influence the atmosphere of the tea ceremony. Different bowls are used depending on the season and purpose, such as shallow bowls for midsummer and deep bowls for midwinter to help maintain the desired temperature of the tea.
Natsume: Containers used to serve powdered green tea. At a tea gathering, they serve both a practical role in preserving the tea and an aesthetic role through their beautiful design.
Kettle: A utensil used to boil water for tea. It is placed in the center of the tea room and heats the water over a charcoal fire.
Ladle: A tool made of bamboo, used to scoop hot water from the kettle. It features a long handle for ease of use.

Over the centuries, the Japanese people have made unique innovations that have shaped the design and function of these tea utensils. These items reflect the creativity, curiosity, and aesthetic sensibility of the Japanese people.

Through these tea utensils, one can connect with traditional Japanese culture and appreciate the exceptional craftsmanship of skilled artisans.

Wagashi (Traditional Japanese Sweets)

We often hear people say that they became interested in the tea ceremony because they wanted to taste delicious wagashi.

This is a testament to the appeal of wagashi in the tea ceremony, where they play a deeply connected role.

There are two main types of wagashi served at tea ceremonies: higashi (dried confections) and omogashi (main confections).

Higashi are light in texture and are typically served with light tea, while omogashi are moist and sweet, traditionally paired with thick tea.

Wagashi play an important role in enhancing the flavor of matcha. By first savoring the wagashi before the tea, you can fully appreciate the harmony between the two.

Particularly notable are kami sweets, such as nerikiri and kinton, which are considered the most prestigious in the tea ceremony. Their appearance delicately expresses the four seasons and nature of Japan.

Wagashi is a work of art, delighting both the eyes and the palate, filled with the seasonal beauty of cherry blossoms in spring, clear streams in summer, autumn leaves in fall, and snowy landscapes in winter.

As a “supporting role” in the tea ceremony, wagashi enhances the flavor of the tea, which is the main attraction, while adding a touch of elegance to the entire experience.

Through their shapes, names, and flavors, you will come to understand the profound depth of the tea ceremony.

Cha-Kaiseki (Traditional Japanese Course Meal)

In the tea ceremony, cha-kaiseki is a light yet delicate meal served before the enjoyment of tea.

The word “kaiseki” originates from the practice of Zen monks placing heated stones in their robes to stave off hunger during ascetic training, and thus refers to a simple, unpretentious meal.

Modern cha-kaiseki in the tea ceremony carries on this spirit, while also serving as a preparation for the deeper enjoyment of the tea.

The basis of kaiseki cuisine is “ippiru sansai” (one soup, three side dishes) using seasonal ingredients.

This typically consists of rice as the staple, soup, and three dishes: mukozuke (appetizer), nimono (simmered dish), and yakimono (grilled dish).

In this simple meal, seasonal elements are skillfully incorporated to create dishes that are both visually pleasing and delicately flavored.

Kaiseki cuisine is designed to enhance the experience of both thick and thin tea, and should be served promptly.

At a tea ceremony, not only the kaiseki dishes themselves, but also the tableware and presentation reflect the host’s sense of beauty and hospitality for the occasion.

Guests are invited to appreciate not only the taste of the food but also the atmosphere of the entire tea ceremony, as they are touched by the thoughtfulness of the host.

Duties of Hosts and Guests in Japanese Tea Ceremony

A tea ceremony is an occasion of heartfelt hospitality, where the host, or teishu, and the guests work together in harmony.

Each guest has a role to play, and it is through the fulfillment of these roles that the entire tea ceremony takes shape, creating a meaningful and enriching experience.

Here, we introduce the roles of both the guest and the host in a tea ceremony.

Types of Hosts and their Duties

In a tea ceremony, the host, known as the teishu, is responsible for overseeing the entire event and ensuring the hospitality of the guests. The hantō also plays a vital role, assisting the teishu in creating a comfortable and welcoming atmosphere for everyone.

Here, we introduce the roles of the teishu and hantō in facilitating the tea ceremony and ensuring a pleasant experience for all.

Teishu (Host)

At a tea ceremony, the teishu plays a crucial role as the host. The host’s duty is to entertain the guests and provide them with a pleasant experience. Therefore, careful attention to detail is required, from the preparation beforehand to the conclusion of the tea ceremony.

First, the host prepares the tea room in accordance with the season and the theme of the ceremony, selecting appropriate tea utensils, flowers, and hanging scrolls. Kaiseki dishes and Japanese sweets are also thoughtfully prepared based on the season and the purpose of the gathering.

When the ceremony begins, the host meticulously prepares and serves matcha (powdered green tea) to each guest. While adhering to the etiquette of the tea ceremony, the host remains flexible and attuned to the atmosphere and the feelings of the guests.

The tea ceremony is a sincere gesture of hospitality, an expression of gratitude for the guests’ presence. During the event, the host responds to guests’ questions, explains the tea utensils, shares the names of the matcha and wagashi (Japanese confections), and elaborates on the purpose of the ceremony.

Throughout the tea ceremony, the host embodies the spirit of ichigo ichie (a once-in-a-lifetime encounter), conveying the joy of sharing this unique and special moment. A tea ceremony is more than just a place to enjoy tea; it is an opportunity for the host and guests to connect and share a meaningful experience together.

Hantō (Assistant of the Host)

As the size of a tea party grows, it becomes challenging for the master of the tea ceremony to manage everything alone. For this reason, a support role called the hantō becomes essential, serving as a bridge between the master and the guests and ensuring the smooth flow of the tea ceremony.

The hantō is primarily responsible for serving sweets and delivering the tea prepared by the master to the guests. Additionally, the hantō oversees the behind-the-scenes preparations and management of the tea ceremony.

They handle the tea utensils, attend to the guests, and ensure that everything proceeds seamlessly. In the mizuya (preparation area), they collaborate with other staff members, sharing tasks to support the overall execution of the tea ceremony.

Duties of Guests

In the tea ceremony, the host is called the teishu, and a small number of guests, generally four to five, are invited.

The tea ceremony is a collaborative effort between the teishu and the guests, with each guest assigned an important role to play.

The most important guest is called the shokaku, or guest of honor, who interacts directly with the host. The shokaku leads the appreciation of the tea’s taste and the tea utensils and expresses gratitude on behalf of the other guests.

The shokaku’s position is the most prestigious and central to the proceedings of the tea ceremony. The guests who follow the shokaku are called renkaku, meaning guests invited together with the shokaku.

On the other hand, the last guest to enter the tea room is called the ozume. The ozume is the last to receive tea and sweets and is responsible for concluding the tea ceremony. They play an important role in ensuring the smooth flow of the ceremony by helping clean up afterward and preparing for the guests’ departure.

The ozume is often someone who is particularly experienced in the tea ceremony. All guests attending the tea ceremony fulfill their roles and work together with the host to create a harmonious and meaningful occasion.

Procedures of Japanese Tea Ceremony

A tea ceremony is the most formal and prestigious event within the practice of tea.

The ceremony consists of a kaiseki meal, followed by koicha (thick tea) and usucha (thin tea), and lasts about four hours.

The guests follow the host’s hospitality, and in the quiet time that follows, they are able to connect with each other. Here is a rough outline of the tea ceremony flow:

Mukaetsuke

The tea ceremony begins with the preparation stage before the guests enter the tea room. The guest first receives a brief greeting from the host in a place called mukaetsuke and is then ushered into the tea room. Here, they calm their minds and prepare for the special moment that is about to begin.
Entering the Tea Room

Before entering the tea room, guests purify their hands and mouth.
First Charcoal Setting

The first charcoal is set during the charcoal-making ceremony or the wind furnace season to prepare the fire for the tea ceremony.
Kaiseki

Next, the kaiseki dishes are served. The guests are treated to seasonal dishes, which they slowly savor under the care of the host.
Sweets

At the end of the kaiseki meal, sweets are served. These are selected to complement the koicha (thick tea) that will follow later.
Nakadachi

After the kaiseki meal, there is a break called nakadachi. The guests leave the tea room and wait in the waiting area. During this time, the host prepares the tea utensils, hanging scroll, and flowers for the tea ceremony.
Re-Entering the Tea Room

After a short break, the guests return to the tea room to admire the decorations and utensils.
Koicha Temae

The koicha ceremony begins. The koicha, the main part of the tea ceremony, is passed around and shared among the guests. This act unites the hearts of the guests and the host, deepening the quiet connection between them.
Gozumi Temae

After the koicha ceremony, the fire is adjusted with additional charcoal to prepare for the usucha (thin tea) ceremony.
Usucha Temae

Finally, usucha is served in a more relaxed atmosphere. Unlike koicha, usucha has a lighter flavor and is enjoyed with conversation.
Sankai

After the tea ceremony concludes, the guests thank the host and leave the tea room. This marks the end of the tea ceremony, and the guests return home with a special moment in their hearts.
Gorei

Following the tea ceremony, both the host and the guests send thank-you notes to one another to express their gratitude.

Final Thoughts on Japanese Tea Ceremony

The tea ceremony is not merely a ritual of receiving powdered green tea and sweets, but a profound cultural heritage that embodies the spirit of hospitality central to Japanese culture.

Every element of the tea ceremony—from the carefully chosen tea utensils and elegant kimonos to the tranquility of the tea room and the heartfelt interactions between the host and guests—exists to foster a sense of connection and serenity among the participants.

By studying the tea ceremony, you will not only learn proper etiquette but also cultivate an attitude of respect for the people and objects around you while discovering ways to maintain your own inner peace. The tea ceremony offers a valuable opportunity for quiet self-reflection, away from the busyness of everyday life.

The world of chanoyu is best experienced by being fully present: seeing with your eyes, hearing with your ears, and feeling with your heart.

If you have the chance, I encourage you to take part in a chanoyu experience and explore its profound allure. It will undoubtedly be a special experience that will stay with you long after.