Japanese tea ceremony. Japanese tea tradition. Interesting facts about the tea ceremony in Japan

The tea ceremony in Japan is an important part of the culture of the Land of the Rising Sun. Over a certain period of time, it turned from ordinary tea drinking into an entire art based on the philosophy of Zen Buddhism. There is a deep meaning hidden in every element and stage of the ceremony.

Everything is aimed at ensuring that the participants in this ritual not only take a break from the bustle of this mortal world, but also completely cleanse their mind and soul, achieving harmony. Perhaps only during tea drinking did it become a ritual with strict rules and a clear sequence of actions. This procedure took shape over the course of 700 years to become what it is now.

How the tea ceremony took shape and developed in Japan

The appearance of ritual tea drinking in the Land of the Rising Sun occurs in the 7th–8th centuries - it was then that tea leaves were brought to Japan. For this we must thank the monks who brought it here from where they used it to meditate. As the prevalence of Buddhism grew, so did the consumption of this drink.

Around the 13th century, all the highest nobility actively used it. Even entire competition tournaments were held, where a huge number of varieties of the drink were presented, and the participants tried to determine by tasting it what kind of drink it was and where it grew. Gradually, the tradition of tea drinking reached ordinary townspeople, but it was not carried out on such a grand scale - it was rather a modest pastime in the company of family or friends, drinking tea and sedate conversation.

The tea ceremony was formed under the influence. The first person to create the order of this tradition was the monk Dayo. He later taught this art to other monks who became tea masters. But a big impetus for development in Japan was carried out by Murata Juko - he not only made some changes, but also taught the ritual to the shogun Ashikaga Yoshimitsu.

Unlike the original idea of ​​tea drinking, which implied luxury, Murata preferred simplicity and naturalness. Thanks to him, all the principles of modern tea drinking were united:

• harmony;
• respectfulness;
• purity;
• peace.

Innovations continued - later the craftsmen included in the mandatory tea drinking points: a house, a garden and a stone path. Particular attention was paid to the surrounding environment. It turned from bright and luxurious into calm, designed to draw attention to the beauty of ordinary things, quiet sounds and pastel colors - all this corresponded to the principles of Buddhism.

Unfortunately, Master Rikyu, who made the traditional setting so simple, had to commit suicide on the orders of his master, Toyotomi Hideyoshi. The reason was a difference of opinion - the owner preferred luxurious furnishings and gold dishes.

However, even after this, the development of the tea ceremony in Japan continued. At the end of the 17th and beginning of the 18th centuries, several schools were opened where craftsmen were trained and certified. The head of the school was exhausted and had to maintain the consistency of the tea drinking rituals.

The order and symbolism of the tea ceremony in Japan

It would be wrong to name any use of this drink - nowadays they are not always carried out. But the classical traditions are still alive - you can even study them in courses, improving in the future. As for perfection, there is no master who could confidently say to himself that he has achieved the ideal in performing a ritual - this art is endless, and you will have to constantly learn it.

The essence of the tea ceremony in Japan, as elsewhere, is to hold a meeting between the tea master and those invited to have a leisurely conversation together, enjoying the relaxation, the taste and smell of tea, and the surrounding beauty. A traditional ceremony must take place in a special place and includes several steps that are carried out in a certain order.

Types of ceremony

In general, there are many types of ceremony in Japan, but there are several traditional ones:

• night ceremony. Tea drinking usually begins when the moon rises. Guests are invited at 22-23 o'clock, and seen off around 4 am. The drink for this type of ritual is usually made very strong: dry leaves are ground until they turn into powder and brewed. Of course, you shouldn’t drink a drink of such strength on an empty stomach, so before drinking tea it is customary to feed guests;
• tea party at sunrise A. It lasts from about 3-4 o'clock until 6 am. This is an ideal time for relaxation and meditation;
• morning ritual. Usually held during the hottest months. It is customary to start it at 5-6 am, when the air has not yet begun to warm up;
• afternoon ceremony. It starts at one o'clock in the afternoon. Participants are first treated to lunch, and then have tea and cakes. Before you start drinking tea, you can wash your hands in the garden, chat with other guests and relax a little;
• evening ritual. Lasts from 6 pm until sunset;
• special tea ceremony. In Japan, it is carried out if you need to celebrate any event: special days, a friendly meeting. In earlier times, the ritual was performed in preparation for battles or the ritual suicide of seppuku, known as harakiri. In these cases, the tea master had to instill confidence and strengthen the spirit of the participants before an important event.

Where is the tea ceremony held?

In Japan, tea drinking is usually held in places specially created for this purpose. As a rule, this room is fenced, and a heavy wooden gate is provided for entry. Before the participants of the ceremony arrive, the owner opens them so that he can calmly prepare, without being distracted by the meeting of the guests.

Typically, this fenced-off area contains a small garden and one or more houses. There is no strict set of rules regarding their location. But there is still one requirement: each element must be in harmony with nature. Immediately behind the gate there is a room where ceremony participants leave their things and change their shoes. After this, everyone gathers in one guest room, where they wait for the ceremony to begin and talk.

There are three important places:

• tea house;
• stone path.

It is important! But if, for some reason, it is impossible to carry out a classic ceremony in a house, it is permissible to hold it in a separate room or at a tea table.

With the help of the tea ceremony in Japan they sought to achieve internal harmony. Preparations for tea began even before entering the house.

Path to the tea house (roji)

The journey to the tea house begins from a path lined with stones. It has a special name - roji. All roji stones must be of a natural shape, so as not to create an ordinary sidewalk. The path should resemble a path in the mountains, complementing the overall atmosphere. Taking the first step onto the path, the guest entered the first stage of meditation, anticipating the ceremony and forgetting about problems outside the garden. The closer the participant comes to the house itself, the stronger his concentration becomes, and the meditation enters the second phase.

The history of the origin of the stone path is interesting. According to legend, a paper path was laid out for Shogun Ashikaga so that on the way to the house his clothes would not get wet from the morning dew. The word "roji" itself means "land covered with dew."

It is important! At the very end of the path, directly next to the entrance to the house, there is a well, also made of stone. It serves to carry out the ablution procedure before performing the tea ritual, symbolizing the complete cleansing of the soul and body.

Tea garden (tyaniva)

The tea garden is called "tyaniva". It is usually small in size and resembles a mountainside overgrown with trees. Every smallest detail must be carefully selected so that they all play together in one overall ensemble of calm and detachment. All the beauty of the garden can be appreciated in the photo.

During the hot months, the garden provides coolness and pleasant shade. Vegetation in the garden includes cypresses, pines, and other evergreen trees and shrubs. Stones of different sizes and old lanterns are placed as decorative elements. All of them are necessarily located chaotically, imitating natural disorder.

Lanterns in Japan were given a separate role. They were intended not only for decoration, but also to illuminate the road for participants, which took place at night. At the same time, the light emanating from the lanterns should not unduly attract attention. It should only be enough to see the road.

Tea house (chashitsu)

In Japan, a tea house is called "chashitsu". Chashitsu is the embodiment of simplicity; in its setting there should not be a single detail that would unduly attract attention or distract from the tea drinking process.

According to the history of the appearance of h in Japan, master Murata, who performed these rituals for the shogun Ashikagi, chose a small and simple room for this purpose. Of course, this is not easy amid the luxury that made up the ruler’s residence. But for absolute immersion in an atmosphere of harmony and tranquility, it was necessary to completely move away from earthly problems and wealth. Somewhat later, another master introduced an innovation - to build a separate building for the ritual, which looked like an ordinary peasant house, covered with straw.

Chashitsu is one room. The entrance to it is so narrow and the ceiling is low that getting into the main room is only possible if you bend low enough. These are not just structural features - there is a deeper meaning hidden here. Any participant in the ceremony entering the house is thus forced to bow to others, regardless of his social status and position in society.

Another low entry function was especially relevant during times of war. The entering samurai would not have been able to get inside without removing their weapons - the long sword simply did not fit into the narrow small passage. Therefore, even those who were preoccupied with problems and battles had to leave them at the threshold of the house and completely immerse themselves in tea drinking.

Interior decoration

There are quite a lot of windows in chashitsu, about 6 or 8. Moreover, their size, as well as shape, can be different. Their purpose is not to be able to see the street. The windows serve only to allow enough light to enter the room. Usually the windows are closed, but in rare cases (if the view outside is very pleasant and picturesque), the frames are moved apart so that the ceremony participants can admire the natural grace.

The interior of the chashitsu is simple and ascetic. There is tatami on the floor, and the walls are covered with clay, which, by reflecting light, creates a special feeling of peace. The most important element of the room is a niche in the wall called a tokonoma. It is always located opposite the entrance. Before the tea ceremony in Japan, an incense burner and flowers are placed in this niche. In addition, there is also a scroll with sayings selected by the tea master - kakemono. During tea drinking, it is customary to discuss the contents of this scroll. Due to its location, tokonoma is the first place that immediately attracts the attention of those entering.

It is important! It is not permissible to place other types of decor in the chapel, except for the elements located in the niche. In the very center of the room there is a bronze hearth, where the drink is brewed. The size of the room itself was usually about 8.

To be completely immersed in harmony, the Japanese need shade and twilight. Therefore, all interior design is entirely aimed at creating a suitable atmosphere and achieving internal harmony.

What utensils are needed for a tea ceremony in Japan?

All utensils that will be used during the ritual must be in harmony with each other. This doesn't mean it all has to look the same. It is enough that there is similarity between the elements, and none of them stands out from the others.

For the ceremony you will need:

• a box where the tea leaves are stored;
• a kettle where the water will be heated;
• one large bowl from which the drink is drunk together with others;
• individual cups for participants;
• tea spoon;
• a special device for stirring the drink during preparation.

It is important! Each element of the dishes should be simple, ideally old, passed down for many years from generation to generation. The materials from which the dishes are made are natural - wood, copper, bamboo. Bowls are mainly made of ceramics without any decoration.

An indispensable condition is the absolute purity of each item. At the same time, the Japanese do not clean the dishes until they shine, as they like in European countries. The ideal utensils for the tea ceremony in Japan are those that retain traces of antiquity and have darkened over time after being used for a long time.

What are the utensils used during the tea ceremony in Japan called?

During ritual tea drinking, not many utensils are used, but each of them is important in its own way.

• ceramic cup - natsume.
• a spoon made of bamboo or another type of wood - chashaku.
• cup for tea - chavan.
• a special stirrer for the drink – chasen.
• a kettle where tea is brewed - mizukashi.
• a ladle for the Japanese tea ceremony, with the help of which the finished drink is poured into cups - hishaku.
• a piece of cloth used to clean dishes - fucus.
• cloth for serving tea - kobukusa.

How is the tea ceremony performed in Japan?

Here it is customary to invite people to tea in advance. The invitation must be official. Each participant must send his gratitude to the organizer of the tea party a few days before the ritual.

Usually the number of invited guests is 5 people and a tea master. Clothes should be plain, in soft colors. Traditional Japanese silk kimonos are ideal. You should definitely have a fan with you.

All participants gather in a special pavilion, where the choice of the guest of honor - sekyaku - takes place. The choice is influenced by rank, social status and rank. After this, the main details are determined: in what order the participants will pass through the tea garden, wash their hands and face in the well, enter the house, where and how they will sit, who and after whom will receive a cup of tea, and more.

The process itself is divided into two ritual stages.

The first stage of the tea ceremony in Japan

It begins with the gathering of all participants in the pavilion. Its main goal is to create a mood and atmosphere of anticipation for tea drinking as a wonderful process that brings pleasure. In the general gathering place it is customary to serve boiling water in small cups.

After this short introduction, all participants enter the path going through the garden to the house. The passage through the tyaniva itself is very important - it is, in a way, a departure from pressing worldly problems, removal from all troubles and negative emotions. Admiring the beautiful trees and bushes, as well as decorative elements in the form of stones and lanterns, guests make room for harmony and tranquility in their creation.

Near the entrance to the chasitsa, at the very end of the stone path, participants are met by a master who greets everyone. After this, ablution must be carried out in a well located near the entrance. Ritual ablution is a symbol of complete purity of body and soul. You can scoop water from a well using a small ladle. Participants must first wash their hands, face, and then rinse their mouth. Everyone rinses the handle of the ladle by using it.

At the end of the ablution ritual, everyone enters the house. A narrow entrance with a low ceiling is a symbol of the final departure from everything around you. In addition, it means the equality of all guests, forcing them to bow at the entrance. It is customary to place shoes on the threshold.

When the guests entered and took their places, the fire was already lit, and the container with water was already above the fire. The first thing people notice when entering is the tokonoma. In it, the owner places an incense burner, flowers and a scroll with inscriptions. These inscriptions - sayings - set the theme of the tea party, and also show the moral state of the master. The owner himself should enter the room last. But this does not happen immediately, but only after some time - the participants must have time, slowly, to study the scroll with the saying and the other objects located in the niche.

Preparing to make tea

When entering a chasitsu, the master must bow. However, it is impossible not to bow due to the peculiarities of the entrance. The host's place is located near the hearth, opposite the other participants. There are also utensils that will be useful when brewing tea: a box with tea leaves, a stirrer and a cup.

It is important! It is at this stage, while the water is heating, that the “kaiseki” meal is served. It includes light dishes that do not fill you up, but simply satisfy your hunger slightly.

In Japan they say that the food served during tea should please the eye, and only then satisfy hunger. The name of the meal comes from the heated pebble, which in ancient times was used to reduce hunger. Sweets for tea are served only at the end of the main meal, and are called “omogashi”.

After a light meal, guests leave the house for a while. During a short walk, people prepare for the second stage of the ceremony - drinking tea. While the guests have left, the master must change the scroll to a flower arrangement, which is called “chabana”. Each element has its own meaning, and is composed on the basis of the unity of contrasting components. A pine branch is often used, symbolizing durability, and a camellia, representing tenderness.

Brewing tea

Brewing tea is a kind of preparation for the most important, second part in Japan - drinking the drink. After some time, the participants re-enter the room and take their places. The tea master begins to prepare to prepare the drink. All preparation, as well as brewing the drink, is carried out in complete silence. Guests must watch what the master is doing, listen to the sounds produced by the forces of nature: fire, water, steam. During this stage, participants completely relax while meditating. Light, relaxing music is also often used.

Music for the tea ceremony

Before preparing the drink, the master performs a ritual of cleansing the dishes using silk cloth, and only then begins brewing. Each movement during this has been practiced for years and follows one after another in strict order. It is customary to move in rhythm with your breathing, so that guests watching the process breathe in a relaxed rhythm.

Tea is prepared in a copper teapot, standing on a stand with sakura coals. The drink should be thick and strong, so usually 150 grams of tea leaves are used for 0.5 liters of water. The owner strictly ensures that the water temperature is no higher than 90 °C. The tea leaves are poured into a ceramic bowl and filled with some water. The mixture is stirred with a special stirrer until a stable green foam appears. Only after this can you add the rest of the boiling water.

This very first, thick drink is called “koitya”. After the guests drink it, the host prepares a lighter matcha. It is brewed from green tea powder. When preparing it, take a glass of water and 5 grams of tea. You can watch the entire preparation of tea on video - this will make it easier to remember the stages of its preparation and notice some subtleties.

What is usually taken into account when brewing:

• The drink should be quite thick and tart. Therefore, the ratio of water to tea leaves is usually 1:5;
• The water should not boil, but it cannot be too cool. The most suitable temperature is considered to be from 70 to 90°C;
• Often pieces of metal are placed in the water to make it boil properly. This is not just a practical necessity, but also a symbolic unity of the forces of nature - water, metal, and air - bubbles rising from the bottom.

Second stage of the tea ceremony in Japan

After preparing the tea, the second stage begins - drinking it. The master bows and hands a large cup of drink to the participants. This usually happens by seniority or starting with the guest of honor.

The participant who was given the bowl takes it with his right hand and moves it to his left, where a silk scarf already lies. You are supposed to nod to the person next in line, and only then take a sip of tea. After this, the edge of the cup is wiped with a napkin, and the container itself is passed on to another person. Having traveled around the circle, the bowl again passes to the master. These actions are aimed at creating a sense of unity and community among all participants.

It is important! After this, light tea is prepared in individual cups. At this stage, the guests talk. But ordinary matters are not discussed here. They usually talk about the scroll in the niche, the beauty of the bouquet, the taste and aroma of the tea.

When it’s time to finish, the master, apologizing, leaves the room. The guests still have time to inspect the flowers and the hearth. When it’s time for the participants to leave, the master stands near the entrance, bowing to each of them. When everyone leaves, the master remains in the house for a short time, meditating and remembering the details of the ceremony. After this, you can remove all utensils, flowers, and wipe the tatami. This sums up what happened here quite recently.

is a whole ritual process that requires the coherence of all those involved. Each guest must be completely focused, moving away from all extraneous problems and thoughts. This is a very beautiful art, and it is not for nothing that it is constantly being improved - beauty must constantly evolve in order to improve the world and the people around us, creating harmony between them.

Hello, dear readers – seekers of knowledge and truth!

What could be better than a cup of aromatic tea in a series of everyday affairs? Just a cup of aromatic tea somewhere in the Japanese expanses! So, today we will immerse ourselves in an atmosphere of harmony and tranquility, and at the same time we will learn everything about tea drinking in Japan.

Today’s article will tell you why making tea for the Japanese is a real art, how it came to their homeland, in what cases ceremonies are held, where tea mysteries take place. You will also learn the names of all these numerous cups and teapots, and how the master of the tea ritual embodies his talents. The answers to these questions and other interesting facts are in the article below.

The Way of Tea

The Japanese tea ceremony is called " sado" or " dude” and means “the way of tea”, “tea art”. And this is not an exaggeration at all - in order to master the art, future masters study for a long time, comprehend all the subtleties associated with tea.

The tea ceremony is a traditional Japanese ritual that is distinguished by its extraordinary aesthetics and complexity. It can be called a sacrament that occurs between participants, a special form of communication and unity of souls.

While drinking tea, people enjoy the aesthetics of the world around them, talk leisurely, relax and are filled with harmony. The ritual takes place in a special room and follows strict rules that have remained unchanged for many centuries.

Today in Japan there are more than fifty large schools teaching the art of the tea ceremony. They have spread throughout the world - they have representative offices in twenty countries, including Russia.

The tradition of drinking tea came to Japanese lands from the mainland, or more precisely, from China, where people from time immemorial appreciated the tart taste of the drink and grew entire plantations. But while the Chinese put principles into the ritual, the Japanese identified it with, so the ceremonies here took place simply, naturally, in a calm atmosphere.

Japanese ritual tea drinking adheres to several rules:

• respect and mutual respect between guests and the master;
• a sense of harmony in everything: both in the objects used and in the attitude of the characters;
• calm, serene mood;
• pure thoughts, actions, sensations.

Historical excursion

Judging by historical references, tea reached Japanese shores around the 7th-8th century. It was brought by Buddhist monks from China, who made tea drinking part of the practice.

Buddhist teachings spread, and with it, its traditions. Buddhists drank tea during meditative practices and gave it as offerings. This is how the habit of drinking tea took root among Buddhist adherents.

In the 12th century, monk Eisai presented the ruler of Minamoto with a book that talked about the benefits of tea for a healthy and long life - the ritual of tea drinking began to spread in court circles. A century later, tea ceremonies became popular among samurai. They were distinguished by pomp and ritual.

Gradually, tea ceased to be exclusively a drink of monks - it gained momentum among aristocrats. They held real tournaments, during which different types of tea were tasted, and the participants had to guess what kind it was and where it came from.

The game element grew into a frantic celebration and fun - hundreds of men and women took baths - the so-called furo- filled with tea, which they drank from there. The whole event ended with buffets with a huge amount of treats and sake. At that moment, people thought about the medicinal properties of tea as the last thing.

Tea ceremony in Japan. Engraving

The common population, city dwellers and farmers, also enjoyed tea drinking. The rituals were more modest than among the nobility, but they helped to relax during a break between hard work, enjoy the moment and talk about abstract topics. All the elements - the adoption of tea furo, the strict rules of tournaments, the modesty of the ceremonies of ordinary people - later formed into a single ritual, which is now considered a classic.

Tea art reached its greatest development in the 16th-18th centuries. It is associated primarily with the name of Joo Takeno, who invented a special building - a tea house - chashitsu characterized by modesty and simplicity.

Later, his student Sen no Rikyu, in addition to the chashitsu, created a garden, as well as a path paved with stone - roji. At the same time, he defined etiquette: when and what to talk about, how the master should conduct the ceremony and fill the guests with harmony from the inside. Rikyu also introduced traditional utensils, and the tea ceremony began to be distinguished not by feigned, external beauty, but by internal beauty, hidden in soft colors and muffled sounds.

Sen no Rikyu (1522-12.04.1591). One of the founders of the Japanese tea ceremony

All Japanese began to get involved in tea drinking: from the poor to the imperial family. By the 18th century, a network of schools teaching tea crafts had emerged. Led them iemoto– they helped students master the art, taught all the nuances: to understand types of tea, brew it correctly, conduct casual conversations, create a friendly and harmonious atmosphere in the company.

Types of tea parties

The Japanese have many reasons to gather for a tea ceremony:

• night – the ceremony takes place in the moonlight, guests gather around 12 o’clock at night and leave before dawn – until 4 o’clock;
• sunrise – from approximately 3-4 o’clock to 6 o’clock;
• morning - from 6 o'clock, tea drinking takes place in the hot season, when in the morning you can still enjoy the coolness and leisurely conversation before the working day;
• afternoon - ends the lunch meal, sweets can be served with tea;
• evening – the work day ends with tea, at approximately 18:00;
• a special occasion - this could be any occasion, such as a wedding, the birth of a child, a birthday, or just a reason to get together with friends. This is a special ceremony called " rinjityanaya“- people specially invite a tea master with experience in performing rituals.

Place for tea

Tea drinking is held in a special area. Ideally, this is a garden, with a path leading to the house - this is where the ceremony itself is held.

In modern realities, the Japanese often do not have the opportunity to acquire their own garden, so the venue is often ordinary premises, separate rooms, or even just a small table.

Garden - tyaniva

It is usually surrounded by a fence and has a gate in front of the entrance. Guests can leave personal belongings and change shoes outside the gate. Tyaniva is usually small, but very cozy. There is an atmosphere of calm and subdued aesthetics here.

Evergreens planted on the territory protect the garden from bright sunlight. There are stones covered with moss and decorative lanterns everywhere. In the evening and at night they lightly bless the guests, escorting them to the fabulous mystery.

Path - roji

Literally the name in Japanese sounds like “road sprinkled with dew.” The roji is usually paved with natural stones and resembles a path winding between the hills.

Its execution, size and shape are limited only by the imagination of the architect. At the end of the path, in front of the house itself, there is a well where guests can perform a ritual ablution.

House – chashitsu

The house for tea parties is modest and small, consisting of only one room with six to eight windows. They are located quite high so that the view from the window does not distract from the ongoing ritual, but only lets in the scattered rays of the sun.

The entrance to the chasitsa is low and narrow - such a cunning design forces everyone present in the room to bow, bending down, regardless of their status in society. During the times of the samurai, a narrow passage did not allow them to enter the house with weapons; warriors were forced to leave them outside.

The house is furnished very simply: tatami on the floor, a fireplace in the center, and a wall shelf - tokonoma. It contains incense, a flower arrangement and a scroll with a saying written by the master especially for the participants.

Innings

The drink is served in special containers - wooden, bamboo, ceramic or copper. It should not be pretentious; on the contrary, they try to use old or specially aged dishes to show a tribute to tradition. But the main rule is that all items must be clean and in harmony with each other.

Several items are used during tea drinking:

• chabako - a box into which tea is poured;
• traction - a vessel in which water is heated;
• chavan - a large bowl from which all guests drink tea during the first round;
• hishaku, or chavan - small cups for each guest;
• chasaka - a bamboo spoon for pouring tea;
• Kobukusa is a cloth used to serve cups of tea.

Guests for tea are invited in advance, usually five people. The invitees carefully prepare for the ceremony, putting on special clothes, such as silk kimonos.

The owner, who is also a master, greets everyone present with a bow and treats them with sweets - kaiseki. When the water boils and cools a little, he begins to prepare thick tea - matcha. The rest silently watch this action, catching every movement with their eyes.

Then, in chawan, the prepared tea is passed around the circle, starting with the most important guest. Each person takes a little sip from a common cup and passes it to another, thereby expressing trust in all participants.

After this, the master pours tea into individual chavans, and guests enjoy the unique taste and thickness of tea, unobtrusive conversation and a feeling of calm and warmth spreading throughout the body.

At the end of the ceremony, the host apologizes, bows to the guests and leaves the room. This means that the tea party is over.

Conclusion

Thank you very much for your attention, dear readers! We certainly wish you to take part in a tea ceremony in the best Japanese traditions.

If you liked our article, share it on social networks, like it, subscribe to the blog newsletter - there is still a lot of interesting things to come. See you!

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The scrupulousness and ethics of the Japanese attitude to existence could not but be reflected both in the process of tea drinking itself and in all the elements of the environment that make it up. The location of the classical ritual is given great importance; we can say that this is a reflection of the Japanese philosophy of life.

The area where the chashitsu is located is always fenced with a high-quality, high wooden fence, which can only be accessed through a strictly designated place - heavy gates, the doors of which do not make the slightest sound, despite their massive weight. The gates open only before the start of the ceremony, when the gathering of guests begins, who in no way should interfere with the owner of the tea house in preparation for the solemn process.

Chasitsu on the shore of a living pond, where hefty carps splash, may not be the only structure of the ensemble. The location of buildings is not regulated in any way, but only one law is always followed - any construction and cultural human activity must strictly blend into the surrounding nature of the garden, serve as its continuation and not stand out against the general background of the color scheme.

In addition to chashitsu, on the territory of the garden there are often separate modest houses that serve as a hallway where guests can change shoes and leave outerwear in the winter, as well as guest pavilions where ceremony participants gather before going to the main building - chashitsu, located in in the center of the garden - tyaniva, along a path specially paved with natural stones - roji.

Tyaniva

The garden area, as a rule, is modestly small, which allows the maintenance staff to constantly maintain it in perfect condition. A tea garden always imitates some area of ​​wild nature, with its inherent natural disorder, which is accurately played out by diligent Japanese craftsmen.

The flora of the tea garden is represented mostly by evergreen shrubs and trees, bamboo, cypresses, and pines. Among the “wild” stones overgrown with moss, ancient lanterns, barely noticeable against the general background, have fallen silent, illuminating with a dim, soft light that will not interfere with concentration, the path to the tea house - roji, in the dark.

Rodzi

The tea path is built in such a way that its appearance is no different from a rocky path in the mountains - the stones are always of irregular geometric shape, different colors and sizes. The literal translation from Japanese “Roji” means “land covered with dew.” In ancient times, the path to the chasitsu was covered with what was at that time expensive paper, so that the clothes of rich guests would not get wet in the dew.

At the end of the roji there is always a stone-paved well with the purest spring water, from which guests draw water for the purpose of washing before crossing the threshold of chashitsu.

Chashitsu

The tea house is a classic embodiment of the basic principle of “wabi” laid down by Murata Juko - no bright, eye-catching or distracting things and accessories. The general color scheme is the same throughout the entire area of ​​the room from the center to the most hidden corner and is represented by soft yellow-brown shades with blurred borders. The light inside the chashitsu is always diffused, falling from top to bottom, thereby limiting the creation of shadows. The exterior of the tea house has the appearance of a modest peasant dwelling with a thatched roof.

The interior consists of only one room, which can be entered through a narrow and low passage, which forces everyone entering the chasitsa to bow, regardless of their status in society. In addition, in ancient times, armed samurai could not enter the tea house - their katana and wakizashi swords were so long that it was impossible to squeeze through such a narrow entrance without removing them from their belts.

The square-shaped chashitsu windows are located in a row, right under the ceiling, thereby preventing the bustle of the surrounding world from disturbing the inner peace and harmony of the spiritual world during tea drinking. However, if the tea garden is of particular pride to the owner, then the walls of the chashitsu can move apart, allowing guests to appreciate the efforts of the tea master in maintaining his garden.

The interior decoration of the room also does not shine with sophistication - the walls are covered with a layer of matte clay, which prevents the generation of light reflections; at the entrance there is always a symbolic niche in which there is an incense burner and a flower vase.

Interesting to know!
On the walls there must be hanging unfolded scrolls with sayings of the great tea masters of past centuries, the content of which is selected by the owner for each ceremony.

From painting, there may be a single portrait depicting a master, also from the list of greats. In winter, in the middle of the room there is a fireplace made of bronze, on which water is heated for the future drink.

Tea utensils

All utensils necessary for preparing a tea drink do not necessarily have to be decorated in a single artistic style, but must be of the same type, representing a single ensemble. In addition, a mandatory requirement for each utensil is its venerable age, which is characterized by centuries-old darkening and scratches, while being impeccably clean. Unlike Europeans, who love to polish their cups and spoons until they look like new, the Japanese value the spirit of times gone by in every bowl, cup and spoon.

Among the utensils, the following must be presented: a small box for storing dry tea raw materials, a cauldron for heating water or a tetsyubin teapot made of pure copper, a bowl for communal drinking or separate clay cups for each of the guests, having a rough, unprocessed appearance, several spoons and a stirrer made from bamboo.

Thick and thin Japanese teas

In any Japanese tea drinking process, two types of tea drinks are used, prepared from the same matcha tea raw material, but having different consistencies. To prepare thick tea - "Koitya" - three times more parts by weight of tea powder are required than for "Yusutya" - liquid tea.

Drinking koicha is the first part of the ritual drinking of tea, when all guests are invited to drink in turn from one cup, symbolizing the unity of people between themselves and the tea house. Drinking yusuttya usually occurs in a less formal setting, with sweets and conversations, allowing you to spend time usefully and completely relaxing. Liquid tea is always served in individual cups.

Tea party procedure

After changing clothes in the preparation room, the invitees proceed to the guest pavilion, where, exchanging information with each other, they create a general background for the upcoming tea party. At the master’s signal, everyone follows the rocky path to chasitsa, which is a very symbolic process - at this moment the guests do not just go to drink tea, but identify their path as an escape from everyday problems, renunciation of worldly vanity.

Before entering, guests are greeted by the owner, who, after a modest greeting, invites guests to perform the ritual of ablution, which, in turn, symbolizes the cleansing of soul and body. One by one, participants scoop fresh water from the well with a wooden ladle on a long bamboo handle, wash their face, hands and mouth, then rinse the handle of the ladle and pass it to the next participant.

The narrow passage inside the tea house is the last frontier separating the everyday life of the outside world from the inner kingdom of majestic calm and tranquility of the human soul and thought.

The first thing guests should pay attention to is the tokonoma, the same niche in the wall at the entrance where the owner has just installed and lit an incense burner, placed a bouquet of fresh flowers and an unrolled scroll with a saying. The last three things determine the theme of the upcoming tea party and reflect the mood of the host, which all participants in the ceremony must be imbued with. The owner enters after some time, after the back of the last guest has disappeared into the entrance doorway - it is necessary to give time to the participants in order to slowly evaluate the decoration of the room and the efforts of the tea master, who is very happy about the arrival of the guests, although his external calm and silence , gives little indication of this.

Guests sit around the tea tatami, the host sits near the fireplace, where water is heated for the drink. To relieve tension due to hunger, first courses are served, the volume is small, but sufficient to satisfy hunger - kaiseki. The Japanese believe that drinking tea should not be done on an empty stomach - hunger will not allow you to fully penetrate the philosophy of life and enjoy the wonderful aroma and taste of the tea drink. The name kaiseki is also quite symbolic - it used to be the name of the hot stone that the monks wore in their bosoms to dull the feeling of hunger.

After kaiseki, it’s time for omogashi - light sweets that do not have a lot of sugar and spice, more reminiscent of a diabetic product than sweet cakes.

After light refreshments, guests should leave the room, but for now the host will replace the scroll in the niche with chabana - a relatively colorful bouquet of fresh or dried flowers or tree branches. Each element of the chaban very eloquently continues the long story about the purposes of real tea drinking and the desires of the tea master. For example, a pine branch and a camellia flower symbolize durability combined with tenderness.

After the guests return, the most important, meditative part of the ceremony begins - the preparation of thick green tea from powdered raw materials. The process takes place in complete silence, only the sounds of the tea master’s activity can be heard, which is honed so scrupulously, as if this is not the preparation of a drink, but a quiet, calm song, built over centuries, passed on from generation to generation, which is what it is.

In rhythm with his breathing, under the gaze of the guests, the master symbolically cleanses the dishes, pours a small amount of powder into a rough clay cup and pours some boiling water, constantly stirring the contents with a bamboo stirrer until a light green, opaque foam appears. Then the required amount of boiling water is added until the required consistency is achieved.

The movement of the finished drink in a circle begins with the eldest or most honored guest, to whom the host hands the cup with a bow. The guest takes the dish with his right hand and transfers it to his left, covered with a silk scarf, and takes a small sip. Then he takes the bowl with his right hand again and, placing the scarf on the tatami, wipes the edge of the bowl with a napkin and passes it to the next participant. Each guest repeats the ritual until the bowl returns to the owner. Such practiced actions symbolize the overall unity, trust and friendship between all participants in the ceremony. If in ancient times, the commanders of clans at war with each other took part in a unifying tea party, then a long truce was concluded between the enemies, which no one had the right to break.

After drinking thick tea, the owner again passes the empty cup around in a circle so that everyone present can appreciate its shape and feel its touch.

The next stage of the ceremony is the preparation and drinking of liquid tea, which is brewed from the same powdered raw materials, but has a thinner consistency and is given to guests in individual cups. This process is more relaxed, accompanied by the consumption of sweets and friendly conversations about tea, the hospitality of the owner, as well as a discussion of the sayings from the scroll and the contents of the flower arrangement in the tokonoma. In conversations, it is considered impolite and unethical to discuss everyday problems and concerns, share emotional experiences and talk about personal life.

The opening of the flower buds in the tokonoma and the owner leaving with an apology symbolize the end of the tea ceremony, telling the guests that it is time to get ready. The guests get up one by one, pay attention to the hearth and go out into the street, where the master escorts them with polite bows.

After some time, the owner returns to the chashitsu, spends a few minutes in thoughtful awareness and memories of the past ceremony and begins cleaning - he takes out the tea utensils, wipes the tatami, removes the flowers and the scroll, and then leaves the room. To leave the chashitsu premises in the same condition as before the tea ceremony - without any signs of the event - means to leave a trace of the ceremony only in the minds of its participants.

Tea schools in Japan

Tea craftsmanship is a separate science, which only a select few can comprehend. In modern Japan, quite a lot of people want to learn the art of organizing tea ceremonies, but not everyone is pre-selected for schools.

The school teaches not only the mastery of movements while preparing a drink and behavior with guests, but also the basic philosophy of Zen Buddhism, without awareness and humility of which it is simply impossible to become a true tea master.

The most expensive and revered tea schools in Japan are a triad of educational institutions, the founder of which was Senno Rikyu himself, who tragically died at the request of his treacherous ruler. All schools, showing family kinship among themselves, use the prefix “Sen” in their names:

• Sansenke - basic school;
• Urasenke is the largest school;
• Omotesenke is the second largest and youngest among the triad of schools.

Tea is the most common drink and an important part of Japanese cultural traditions. Various types of tea have become widespread and are consumed at any point of the day. Green tea is the most common type, and when someone mentions "tea" (お茶, o-cha) without specifying the type, it is referred to as green tea. Green tea is also a central element of the tea ceremony. The most famous tea growing areas in Japan are the provinces of Shizuoka, Kagoshima and Uji.
Below is a list of the main varieties of tea that are widely available in Japan.

Tea from the tea bush

Ryokucha (green tea):

Gyokuro, Sencha, Bancha


Varieties of green tea differ in terms of harvest time and the amount of sunlight that the leaves receive. The highest grade Gyokuro is collected during the first stage of harvesting in specially shaded areas. At the same time, the Sencha variety is harvested. Its difference is that the leaves are not specifically deprived of sunlight. The Bancha variety is a lower grade of green tea, the leaves of which are obtained at the later stages of harvesting.

Matcha - green tea

Only the topmost and highest quality leaves are used for Matcha, which is dried and ground into a fine powder, which is then mixed with hot water. Matcha is a type of green tea that is used in tea ceremony.

Konacha - residual green tea

Konacha consists of tea dust, tea buds and small tea leaves left over from Gyokuro or Sencha processing. Although Konacha is considered a lower grade of tea, it is often used to complement certain foods, such as sushi.

Hojicha - Roasted Green Tea

Hojicha is processed by firing the tea leaves, which gives them their characteristic red-brown color. The heat from roasting also causes a chemical change in the leaves, which gives Hojicha tea its sweet, slightly caramel aroma.

Genmaicha - green tea with roasted brown rice

Genmai is the name for unpolished, brown rice. Gemmai is roasted and mixed with tea leaves to form Genmaicha. Roasted Genmai gives the tea a yellowish color and a special aroma. Gemmaitha has been popularly served as an alternative to standard green tea.

Oolongcha - a type of Chinese tea

Uluntya (Oolongcha) collected leaves are dried in the sun for half an hour to an hour. The dried leaves are then placed in thick layers in baskets and placed in the shade to ferment, before steaming or roasting to stop the process. Uluntcha (Oolongcha) is served both hot and cold in almost all food establishments in Japan. The tea is brown.

Kocha - black tea

When prepared, Kocha leaves undergo even more intense fermentation than Oolongcha, which gives the tea its dark color. In Japanese, "Kocha" actually means "red tea", referring to the reddish-brown color of the tea. Kocha is widespread in Western cafes and European-style restaurants.

Jasmine tea (Jasmine-cha) - tea with jasmine flowers

Jasmine tea is widely available in Okinawa, where it is known as Sanpincha, but is not as common in other parts of Japan. The tea is made by combining jasmine flowers with green tea or Oolongcha.

Tea not from a tea bush

Mugicha - tea made from roasted cereals

Mugicha - a drink made from roasted wheat or barley. Usually served cold, great in the summer heat. Some consider it more suitable for children because it does not contain caffeine from the tea leaves.

Kombucha

Kombucha is a drink made by mixing crushed or chopped Kombu seaweed with hot water. The drink has a salty taste and is sometimes served as a welcome drink at ryokan.

Where can you find tea?

Tea of ​​one kind or another, hot or cold, can be found in almost all restaurants, vending machines, kiosks, shops and supermarkets.
In restaurants, green tea is often served at the beginning or end of the meal free of charge. In regular restaurants, green tea or Mugitya, are usually available for free, while Konacha is usually provided by sushi restaurants. Kocha is usually available along with coffee in cafes and Western restaurants.
In some temples and gardens, tourists are served Ryokucha or Matcha. Tea is usually served in a tranquil tatami room overlooking beautiful scenery, often accompanied by Japanese sweets. Sometimes tea is included in the price of admission to a temple or garden; more often it requires a separate fee of several hundred yen.
Many types of tea are sold in plastic bottles and cans in stores and vending machines throughout Japan. They are available both hot and iced, although hot tea is less common during the summer months, especially in vending machines.

Japanese tea and a brief history

Tea was first introduced to Japan from China around the 700s. During the Nara period (710-794), tea was a luxury product and was only available in small quantities to priests and nobles as a medicinal drink.
At the beginning of the Kamakura period (1192-1333), Eisai, the founder of Japanese Zen Buddhism, brought the custom of making tea from crushed leaves from China. Subsequently, tea cultivation spread throughout Japan, particularly at the Kōzan-ji Temple in Takeo and the city of Uji.
During the Muromachi period (1333-1573), tea gained popularity among people of all social classes. People gathered in large teahouses and played guessing games (participants drank from cups and guessed the type of tea and the place where it was collected). Collecting teaware was also popular among the rich.
Around the same time, a more refined version of tea parties developed with Zen-like simplicity and a greater emphasis on etiquette and spirituality. These gatherings were attended by only a few people in a small room where the host himself served the guests, which allowed the guests to become more intimate. It is from these meetings that the tradition of the tea ceremony originates.

Although Japan does not produce as much tea compared to giants such as China and India, in terms of per capita consumption of this drink it invariably ranks at the top of the rankings (second only to Great Britain and its former colonies). And there is certainly no other country where tea has become such a significant part of the culture and has become so firmly ingrained in the national identity. The very concept of “tea ceremony,” which is now more often heard in relation to Chinese tea drinking, arose precisely as a description of the Japanese tea tradition. The Japanese themselves call the art of tea sa-do, or the way of tea.

Like many things in Japanese culture, tea was borrowed from China. Most likely, it was brought by Buddhist monks around the 8th century. At that time, in the monasteries they actually drank tea a lot and willingly as the only permitted stimulant. The tea was prepared during meditation, its purpose was to help the monks fight drowsiness, and thanks to this, a special way of drinking it arose. The tea leaf was ground into powder, poured with hot water and whisked in a large bowl with a bamboo whisk. They took a lot of tea, up to a quarter of the bowl’s volume, so the result was more of a liquid slurry than an infusion. The drink was very bitter, aromatic and contained a killer dose of caffeine in every sip. The cup was passed around, and each monk drank very little so as not to be distracted from meditation.

Such a harsh way of drinking tea, of course, did not immediately gain popularity among the broad masses. Rulers and samurai drank expensive and weakly brewed Chinese tea from richly decorated dishes. Lush “tea tournaments” were organized, where experts tried to determine the type of tea based on the aroma of the finished drink. Only in the 15th century did it happen that the shogun, the feudal ruler of Japan, became interested in temple tea. And after him, the fashion for calm and detached tea drinking captured the upper strata of Japanese society.

The action left the monastery walls and began to be held in special adobe huts with a thatched roof. Take no Joo, one of the first “lay” masters of the tea ceremony, specifically formulated the basic principles of the tea aesthetics of “wabi” and “sabi” in such a way as to preserve monastic artlessness. For example, to spite the samurai, who were accustomed to drinking from luxurious gilded utensils, he introduced rough-made ceramic utensils into use.

There are radicals who perform the ceremony
with plastic cups, arguing that in today's world they are more in line with the original idea.

Wabi Sabi

"Sabi" literally means "rust". This is an archaic imperfection, a stamp of time. The concept of “wabi” is the absence of anything pretentious, catchy, deliberate, that is, in the minds of the Japanese, vulgar. By cultivating the ability to be content with little, the Japanese find and appreciate beauty in everything that surrounds a person in his everyday life, in every object of everyday life.

His student Sen no Rikyu, who is considered the founder of all modern schools of tea ceremony, developed and consolidated these ideas. He introduced the custom of creating special “tea gardens” for walks, finally approved aesthetic canons, determined the sequence of actions of participants and even recommended topics for conversation. Under him, the tea ceremony finally turned into a mini-performance, where every detail has a symbolic meaning. The action was called cha-no-yu - “hot water for tea.”

Gradually, tea aesthetics penetrated into all areas of Japanese life. Ikebana, national ceramics, Japanese garden design, painting and even architecture were formed under the influence of wabi-sabi. It's funny that those ceramic bowls, which were once the cheapest tableware and were used to emphasize the simplicity and rugged grace of tea drinking, now cost incredible amounts of money. There are even radicals who perform the ceremony with plastic cups, arguing that in the modern world they are more consistent with the original idea.

Vsevolod Ovchinnikov

"Sakura branch"

“No more than five people participate in the tea ceremony. Even if it happens during the day, the room should be in twilight. Each item bears the stamp of time. There are only two exceptions - a snow-white linen scarf and a ladle made from a sawn piece of bamboo, which are emphatically fresh and new. The tea ceremony room is decorated with exquisite simplicity, embodying the classic Japanese idea of ​​beauty. Moreover, this emphasized simplicity or even exquisite poverty often costs the owner very dearly, because some dumpy log can be made from a very rare type of wood and, moreover, have a special price because of its artistic merits.”

Of course, the Japanese drink popular varieties
without any special ceremony - just brewing
them in the kettle.

At the beginning of the 17th century, the Zen priest Koyugai Baisao opened the first tea shop in Kyoto for common people, which contributed to the popularization of tea among all segments of the population, not just the elite, as it was before. At the same time, Soen Nagatani developed a variety of tea known as sencha, which became the most popular variety, which it still is today.

Of course, the Japanese drink popular varieties without any special ceremony - simply by brewing them in a teapot. This tea is served before every meal and simply at any opportunity, hot or cold. At the same time, the Japanese drink almost exclusively their own tea, mostly green, without any flavorings or sugar, and globalization can’t do anything about it: even the Coca-Cola concern produces unsweetened bottled green tea in Japan, made from fresh leaves, and not from a powdered extract.

Commodore Matthew Perry

The export of large quantities of tea from Japan to Europe began thanks to the actions of Commodore Matthew Perry, who literally forced Japan to open ports to international trade in 1853. As a result of the signing of the Kanagawa Treaty, the state monopoly on the trade in fuel oil was lifted, and suppliers were forced to look for other markets. The Oura family collected samples of the tea and sent them to Britain. The first order from merchant William Alt was for 6–10 tons, which had to be collected over three years, since there were no such reserves on the entire island of Kyushu, and at the same time establishing trade relations with tea producers throughout the country. To meet the growing demand, it was necessary to switch from manual labor to machine labor. All these actions led to a sharp increase in tea production.

Tea varieties

The main difference between Japanese varieties and Chinese ones is in the method of processing the leaves. There are hundreds of methods for producing tea in China, many of which require intricate manual labor, but at the end of the process, the fixation of the tea leaves is almost always done by roasting or heating to high temperatures in kettles and vats. In Japan, the production technology is generally unified, machines are widely used, but the finished leaf is processed with steam, which leaves the tea with a rich, bitter and slightly herbaceous taste. Such tea, in comparison with Chinese tea, loses its freshness very quickly, in just three to four months, but even the simplest varieties have a bright and delicate aroma.

Japanese teas can be classified according to the production method - the length of time the leaves are steamed.

ASAMUSI (FUTSUMUSHI)

30–60 seconds of exposure. Their leaves are quite strong, and when brewed, they increase significantly in volume. Asamushi includes high-quality sencha and gyokuro.

CHUMUSHI (KYOMUSHI) SENTYA

Located between Asamushi and Fukamushi.

FUKAMUSHI

Process for 2–3 minutes. The tea loses some aroma, but instead gains a bright, slightly astringent taste. Fukamushi sentya is less demanding on water quality, is quite cheap and popular.

Japanese tea, in comparison with Chinese tea, loses its freshness very quickly, in just three to four months, but even the simplest varieties have a bright and delicate aroma.

Sencha (sencha)

The most popular variety makes up three quarters of the country's tea volume. It comes in different quality. The most valuable type is sincha (or ichibantya), that is, first harvest tea, which occurs in late April - early May. Tea leaves collected at this time contain less caffeine and tannins, which give the tea bitterness. The tea of ​​the second harvest is called nibantya, the third - sambantya.

Rough sencha with cuttings and other “tea trash”. It is considered a traditional drink of plantation owners. By the way, the “tea garbage” itself in its pure form also goes into business. The use of by-products from the production of expensive varieties is a common practice throughout the world. If the main product was of high quality, the resulting tea is called karigane; if it is of low quality, it is called kukicha.

Sencha is of low quality. It has a fishy flavor and is brewed only a few times.

Fried sencha made from bancha. Fry until a specific fried aroma appears. It has a mild taste, reminiscent of cheap red tea. It is used as a regular everyday tea to quench thirst, most often served cold.

GAMMAITHA

Sencha with fried brown rice, which is usually drunk to satisfy hunger.

Gyokuro

Literally translated as “jade dew.” The highest grade of Japanese tea. Collected and prepared by hand. Almost half of this variety of tea is produced in the city of Yame in Fukuoka Prefecture, but the best gyokuro is believed to be harvested in the Kyoto district on plantations in the Uji region. It is distinguished by a special production method: a couple of weeks before picking, the tea bushes are shaded with a special thick mesh, similar to a mosquito net, blocking the sun's rays almost completely. The mesh is removed only after the first collection.

After processing, the tea is aged for several months in a room under strictly controlled conditions. This treatment helps increase the amount of amino acids and caffeine and decrease the amount of bitter catechins, resulting in a deliciously sweet taste.

KURADASITHA

Gyokuro aged up to five years. The taste of tea from storage becomes even softer and acquires woody notes.

Tencha and matcha

Tencha is the raw material for powdered ceremonial matcha tea. This is a flat tea made from raw materials harvested in the Uji area of ​​Kyoto from carefully selected and uniformly sized leaves. The production is similar to that of the gyokuro variety, but instead of rolling the tea, the tea is treated with air flow in special chambers.

Matcha is used in the classical cha-no-yu tea ceremony and is almost a Japanese cultural treasure. Tea is ground into powder industrially, almost to the state of powder, which cannot be achieved using mortars and millstones. Nowadays, the powder is also used as a food additive for desserts and noodles.

A derivative of matcha, that is, “hard tea”, which is created by adding water and rice flour to tea powder. The result is a kind of dough, which is cut into pieces the length of a tea leaf.

Red tea and oolongs

They are produced, but in very small quantities. Oolong is produced on the island of Kyushu from specially bred varieties of the tea bush. The most famous variety of red tea is hemifuki.

HEMIFUKI

The most famous variety of red tea, the annual volume grown of which does not exceed 150 kilograms, so it is sold out in almost a few months. Compared to Indian, it is much softer and more aromatic.

Japanese tea is much less demanding than Chinese tea: it does not require any special water quality or careful monitoring.
beyond the boiling stages.

Brewing methods

There is little point in talking in detail about the cha-no-yu ceremony here: it cannot be reproduced at home. Suffice it to say that the whole process takes five to six hours and includes a leisurely walk, a meal with specially selected dishes, two types of tea (powdered matcha brewed using the same monastic technology, and loose leaf tea brewed in a teapot) and lots and lots of calm expectations. Of course, there are also shortened variations of the ceremony for situations where holding the classic version is impossible.

The process of brewing tea in the Urasenke style

As for ordinary tea drinking at home, everything is quite simple. Japanese tea is much less demanding than Chinese tea: it does not require any special quality of water or careful monitoring of the boiling stages. The only recommendation that must be followed strictly is to avoid too hot water. The optimal brewing temperature for any Japanese tea is about 80 degrees. To maintain temperature conditions, there are special vessels shaped like a milk jug in which the water is cooled. The teapot should be large enough to fill the cups of all guests, no more and no less.

The practice of preparing tea leaves and diluting it with boiling water is not applicable for Japanese tea. The quality of the kettle is not critical, but some principles are best observed if possible. So, a good teapot should have the shape of a flattened ball, and its walls should not be too thick. Suitable material for a teapot is porcelain or dense clay that does not absorb water. Cast iron Japanese teapots are designed for boiling water, not brewing.

The optimal brewing temperature for any Japanese tea is
about 80 degrees.

Brewing process

1. An empty kettle is filled with boiling water, which is immediately poured into a vessel to cool the water. If there is no vessel, you can pour water into cups from which tea will be drunk.
2. Tea is poured into the kettle at the rate of a teaspoon per 150 milliliters.
3. The water from the vessel returns to the kettle.
4. The tea is infused for 1 minute.
5. Tea is poured into each cup to half its volume, then to two-thirds, then completely. This is done for this purpose. so that the taste and aroma of the infusion is uniform.
6. There should not be a drop of water left in the kettle. In the interval between brewing, tea should not be infused - otherwise it will lose its aroma and begin to taste bitter.
7. The second brew lasts less time than the first - from 30 to 40 seconds. This happens because the leaves are already prepared, opened and brewed faster. Otherwise, everything is the same.
8. The third brew, on the contrary, should last from 1.5 to 3 minutes, depending on the quality of the tea.
9. Usually, even the best Japanese tea is not brewed more than three times, but no one bothers to try.

The main rule for repeated brewing is that the leaf in the teapot should not have time to cool down. Therefore, it is better to drink tea in small cups so that you have time to drink the old brew before the new one (and also not drink too much).

Unlike Chinese tea, which tradition requires to be drunk only hot, Japanese tea is often drunk with ice. Treats are also not forbidden - however, it is believed that the taste of tea is better complemented by salty rather than sweet ones.

If you want to try ceremonial powdered tea, you can simply stir it in water at the rate of three teaspoons per 150 milliliters. The water should be even colder - 70 degrees. True, outside the ceremony he may not make much of an impression - after all, he is too bitter and pleasure is supposed to be found not in himself, but in the whole action built around the tea party.

Text: Egor Chanin, Timur Zarudny