Japanese Tea Ceremony

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Japanese Tea Ceremony The Japanese tea ceremony, known as “chanoyu” is also known as “the way of tea” or “sado”, or “chado” in Japanese. The tea first came to Japan from China in the 9th century by the Buddhist monk Eichu. The ceremony itself has its roots in Zen Buddhism and is a ritualized way of presenting and serving tea to their honored guests. It was first used medicinally and then for simply pleasurable reasons. It was also used for religious purposes and developed as a “transformative practice”. It evolved over time to include the principles of “wabi” (the quiet, inner spiritual experience) and “sabi” (the outer or aesthetic). Embracing our imperfection in the here and now to reach “satori” (enlightenment). The tea ceremony as it is known today was developed by the tea master Sen no Rikyu in the 16th century. He stressed that each gathering should be treasured as a once in a lifetime opportunity. He perfected the architecture of the tea house, tea gardens, art and developed “the way of tea” or “chado”. The four principles that are central to the tea ceremony are “wa” harmony, “kei” respect, “sei” purity, “jaku” tranquility. There are different types of ceremonies held throughout the year to mark the changing seasons and different occasions. Changes in the season are an important aspect of the tea ceremonies. There are also informal gatherings or “chakai” and “chaji” formal gatherings. Tea ceremonies can be performed indoors in tea house or room, outdoors picnic-style or anywhere that the needed implements for making and serving the tea can be set out. The kind of tea used in the ceremony is a dried, powered form of green tea called “macha”. To serve it, they pour hot water over the powdered tea that has been heated in the tea kettle and whisk it with a bamboo whisk until it becomes frothy. The ceremony involves tea, but it is so much more. It is an art

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