Green Tea Ceremony is also known as sado,
chado, or chanoyu in Japanese. It is an activity that
involves the ceremonial preparation and presentation of
matcha, powdered green tea.
The Green Tea Ceremony is about
the ceremonial
preparation and presentation of matcha, powdered
green tea. In Japanese it is known as sado, chado, or
chanoyu. Tea in Japan can trace its origins dating
back to the 9th century. Back then tea was consumed
by priests and nobles for medicinal purposes. Uji is
where the plant was first grown and birthplace of
matcha. As it spread the samurai class started to
become interested in the preparation of green tea.
Murata Shukou is known as the founder for chanoyu
and designed the smaller tea rooms. He is the one to
incorporate etiquette and spirit of tea in to the
ceremony in the 15th century. Sen no Rikyu was a
tea master that made a big impact on wabi-cha. He
followed the philosophical teaching of ichi go ichi e,
which means that each meeting should be treasured
for it can never be reproduced. The principles of
harmony, respect, purity, and tranquility are still
central to the tea ceremony.
The green tea ceremony is best practiced in rooms
with tatami floors, but the venue can be anywhere as
long as the traditions are followed. The materials
used in the ceremony are chakin (small rectangular
white cloth), bowl, caddy, scoop, and whisk. The
procedures for the ceremony can vary depending on
the school the person learned from. Due to the
bitterness of the green tea most of the time there is a
sweet dessert to eat after drinking to help with the
aftertaste. The ceremony attire is best experienced
while wearing a kimono, but it is not required for the
guests to wear.
Please see below
for tours that include Green Tea Ceremony:
