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A tea ceremony is a ritualized form of making tea (茶 cha) practiced in East Asia by the Chinese, Koreans and Japanese. :茶道 or 茶禮 or 茶艺), literally translated as "way of tea" in Japanese, "etiquette for tea" or "tea rite" in Korean, and "art of tea" in Chinese, is a cultural activity involving the ceremonial preparation and presentation of tea. The Japanese tea ceremony was influenced by the Chinese tea culture during ancient and medieval times, starting in the 9th century when tea was first introduced to Japan from China. One can also refer to the whole set of rituals, tools, gestures, etc. used in such ceremonies as tea culture. All of these tea ceremonies and rituals contain "an adoration of the beautiful among the sordid facts of everyday life", as well as refinement, an inner spiritual content, humility, restraint and simplicity "as all arts that partake the extraordinary, an artistic artificiality, abstractness, symbolism and formalism" to one degree or another.The tea ceremony (Chinese
At a very basic level, tea ceremonies are a formalized way of making tea, in a process which has been refined to yield the best taste. Historical documents on the subject include the 8th-century Chinese monograph The Classic of Tea (茶经Chájīng) and the 12th-century Chinese book Treatise on Tea (大观茶论Dàguān Chálùn).
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In Japan, a tea ceremony is a blend of two principles, sabi (寂) and wabi (侘). "Wabi" represents the inner, or spiritual, experiences of human lives. Its original meaning indicated quiet or sober refinement, or subdued taste "characterized by humility, restraint, simplicity, naturalism, profundity, imperfection, and asymmetry" and "emphasizes simple, unadorned objects and architectural space, and celebrates the mellow beauty that time and care impart to materials.""Sabi," on the other hand, represents the outer, or material imperfection of life, also the original nature of things. Zen Buddhism has been an influence in the development of the tea ceremony. The elements of the Japanese tea ceremony is the harmony of nature and self cultivation, and enjoying tea in a formal and informal setting. The Japanese tea ceremony developed as a "transformative practice", and began to evolve its own aesthetic, in particular that of "sabis" and "wabis" principles. Understanding emptiness was considered the most effective means to spiritual awakening, while embracing imperfection was honoured as a healthy reminder to cherish our unpolished selves, here and now, just as we are – the first step to "Satori" or Enlightenment. Tea drinking is used as an aid to meditation, for assistance in fortune telling, for ceremonial purposes and in the expression of the arts.
Corresponding tea drinking habits can be found worldwide. In the United Kingdom, including the Victorian-era afternoon tea or tea party ritual, was a social event, where the ritual of being seen to have the right equipment, manners, and social circle, was just as important as the drink itself.The Victorian-era tea was also influenced by the Indian tea culture, as for the choice of tea varieties.
The American tea culturehas roots that trace back to the Dutch colonization of the Americas. In the colonies, teas were served with silver strainers, fine porcelain cups and pots and exquisite tea caddies. In recent years there has been a resurgence of interest in fine teas in the United States, mainly due to the lifting of China's ban on exports in 1971. From the 1920s to 1971, Americans could not get much Chinese tea and very little Indian tea was imported.
In India, the Masala Chai has been a tradition for centuries. This spicy hot beverage is a brew of Indian black tea with a unique blend of spices, typically including cinnamon, ginger, nutmeg, cloves, cardamom and pepper, although the recipe varies region to region. Chai is consumed morning and afternoon by many Indian families, and is customarily the first thing offered to houseguests.
The Vietnamese tea ceremony, influenced by the Chinese tea ceremony, is only performed during weddings and other religious rituals.
In Japanese tradition a tea house ordinarily refers to a private structure designed for holding Japanese tea ceremonies. This structure and specifically the room in it where the tea ceremony takes place is called chashitsu (茶室, literally "tea room"). The architectural space called chashitsu was created for aesthetic and intellectual fulfillment.
The tea garden was created during the Muromachi Period (1333–1573) and Momoyama Period (1573–1600) as a setting for the Japanese tea ceremony, or chadō (茶道). The style of garden takes its name from the roji, or path to the teahouse, which is supposed to inspire the visitor to meditation to prepare him for the ceremony. There is an outer garden, with a gate and covered arbor where guests wait for the invitation to enter. They then pass through a gate to the inner garden, where they wash their hands and rinse their mouth, as they would before entering a Shinto shrine, before going into the teahouse itself. The path is always kept moist and green, so it will look like a remote mountain path, and there are no bright flowers that might distract the visitor from his meditation.Early tea houses had no windows, but later teahouses have a wall which can be opened for a view of the garden.
In China, a tea house (茶室 cháshì, 茶館 cháguăn or 茶屋 cháwū) is traditionally similar to a coffeehouse, albeit offering tea rather than coffee. People gather at tea houses to chat, socialize, play xiangqi or go , and enjoy tea,and young people often meet at tea houses for dates.The Guangdong (Cantonese) style tea house is particularly famous outside of China (See Yum cha).
In the Korean tea ceremony (다례; 茶禮), central to the Korean approach to tea is an easy and natural coherence, with fewer formal rituals, fewer absolutes, greater freedom for relaxation, and more creativity in enjoying a wider variety of teas, services, and conversation. This leads to a wider variance of teahouse design, tea garden entries and gardens, different use and styles of teawares, and regional variations in choice of tea, choice of cakes and biscuits and snacks, seasonal and temporal variations, and the acoustic and visual ambiance of Korean teahouses.
Japanese tea ceremony is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha (抹茶), powdered green tea, the art of which is called (o)temae ([お]手前/[お]点前).
In traditional Japanese aesthetics, wabi-sabi (侘寂) is a world view centered on the acceptance of transience and imperfection. The aesthetic is sometimes described as one of appreciating beauty that is "imperfect, impermanent, and incomplete" in nature. It is a concept derived from the Buddhist teaching of the three marks of existence, specifically impermanence, suffering and emptiness or absence of self-nature.
Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas. Green tea originated in China, but its production and manufacture has spread to other countries in East Asia.
Chashitsu in Japanese tradition is an architectural space designed to be used for tea ceremony (chanoyu) gatherings.
The Korean Tea Ceremony or darye (茶禮) is a traditional form of tea ceremony practiced in Korea. Darye literally refers to "etiquette for tea" or "tea rite" and has been kept among Korean people for over a thousand years. The chief element of the Korean tea ceremony is the ease and naturalness of enjoying tea within an easy formal setting.
Japanese aesthetics comprise a set of ancient ideals that include wabi, sabi, and yūgen. These ideals, and others, underpin much of Japanese cultural and aesthetic norms on what is considered tasteful or beautiful. Thus, while seen as a philosophy in Western societies, the concept of aesthetics in Japan is seen as an integral part of daily life. Japanese aesthetics now encompass a variety of ideals; some of these are traditional while others are modern and sometimes influenced by other cultures.
The history of tea in Japan began as early as the 8th century, when the first known references were made in Japanese records. Tea became a drink of the religious classes in Japan when Japanese priests and envoys sent to China to learn about its culture brought tea to Japan. The Buddhist monks Kūkai and Saichō may have been the first to bring tea seeds to Japan. The first form of tea brought from China was probably brick tea. Tea became a drink of the royal classes when Emperor Saga encouraged the growth of tea plants. Seeds were imported from China, and cultivation in Japan began.
A teahouse or tearoom is an establishment which primarily serves tea and other light refreshments. A tea room may be a room set aside in a hotel especially for serving afternoon tea, or may be an establishment which only serves cream teas. Although the function of a tearoom may vary according to the circumstance or country, teahouses often serve as centers of social interaction, like coffeehouses.
Mizuya is the term for the preparation area in a Japanese tea house (chashitsu) or attached to any venue used for the Japanese tea ceremony. For instance, the area used for preparation during outdoor tea ceremonies is also called the mizuya. The term mizuya can also refer to purificatory fonts at shrines and temples, as well as to storage cupboards for use in kitchens. This article, however, focuses on the tea ceremony mizuya.
A chawan is a bowl used for preparing and drinking tea. Many types of chawan are used in East Asian tea ceremonies. The choice of their use depends upon many considerations.
"Schools of Japanese tea" refers to the various lines or "streams" of the Japanese Way of Tea. The word "schools" here is an English rendering of the Japanese term ryūha (流派).
The Japanese Tea Garden in San Francisco, California, is a popular feature of Golden Gate Park, originally built as part of a sprawling World's Fair, the California Midwinter International Exposition of 1894. Though many of its attractions are still a part of the garden today, there have been changes throughout the history of the garden that have shaped it into what it is today.
Matsue is the capital city of Shimane Prefecture, Japan, located in the Chūgoku region of Honshu.
In Japan, an ochaya is an establishment where patrons are entertained by geisha. A now-archaic term that arose in the Edo period, ochaya in the modern day refers exclusively to the establishments within Kyoto in which geisha work and entertain their clients, though the term is sometimes used to describe all establishments used by geisha to entertain guests, irrespective of location.
Matsudaira Harusato was a Japanese daimyō of the mid-Edo period, who ruled the Matsue Domain. He was renowned as a tea master, under the name Matsudaira Fumai.
Murata Jukō is known in Japanese cultural history as the founder of the Japanese tea ceremony, in that he was the early developer of the wabi-cha style of tea enjoyment employing native Japanese implements. His name may also be pronounced Murata Shukō.
Sencha (煎茶) is a type of Japanese ryokucha which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha (抹茶), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in Japan.
Jo-an (如庵) is a seventeenth-century Japanese teahouse (chashitsu) located in Inuyama, Aichi Prefecture. Jo-an is said to be one of the three finest teahouses in Japan and has been in its current location in Inuyama since 1972.
Meimei-an (明々庵) is a tea house originally constructed in 1779 by Lord Matsudaira Harusato, daimyō of the Matsue clan at that time. It is located in Matsue, Shimane, Japan.
Senchadō is a Japanese variant of chadō. It involves the preparation and drinking of sencha green tea, especially the high grade gyokuro type.