The Japanese tea ceremony, also called the Way of Tea, is aJapanese cultural activity involving the ceremonial preparation and presentation of matcha, powdered green tea. In Japanese, it is calledchanoyu (茶の湯) or chadō (茶道; also pronounced sadō). The manner in which it is performed, or the art of its performance, is called otemae (お手前; お点前; 御手前). Zen Buddhism was a primary influence in the development of the tea ceremony.
Tea gatherings are classified as ochakai (お茶会) or chaji (茶事).Chakai is a relatively simple course of hospitality that includes the service of confections, thin tea (薄茶 usucha), and perhaps a light meal. Chaji is a more formal gathering, usually with a full-course meal (kaiseki), followed by confections, thick tea (濃茶 koicha), and thin tea. A chaji will likely last at least four hours.
Equipment
Tea equipment is called chadōgu (茶道具). A wide range of chadōgu is available and different styles and motifs are used for different events and in different seasons. All the tools for tea ceremony are handled with exquisite care. They are scrupulously cleaned before and after each use and before storing, and some are handled only with gloved hands.
The following are a few of the essential components:
- Chakin (茶巾). The "chakin" is a small rectangular white linen or hemp cloth mainly used to wipe the tea bowl.
- Tea bowl (茶碗 chawan). Tea bowls are available in a wide range of sizes and styles, and different styles are used for thick and thin tea. Shallow bowls, which allow the tea to cool rapidly, are used in summer; deep bowls are used in winter. Bowls are frequently named by their creators or owners, or by a tea master. Bowls over four hundred years old are in use today, but only on unusually special occasions. The best bowls are thrown by hand, and some bowls are extremely valuable. Irregularities and imperfections are prized: they are often featured prominently as the "front" of the bowl.
- Tea caddy (棗 Natsume). The small lidded container in which the powdered tea is placed for use in the tea-making procedure([お]手前; [お]点前; [御]手前 [o]temae).
- Tea scoop (茶杓 chashaku). Tea scoops generally are carved from a single piece of bamboo, although they may also be made of ivory or wood. They are used to scoop tea from the tea caddy into the tea bowl. Bamboo tea scoops in the most casual style have a nodule in the approximate center. Larger scoops are used to transfer tea into the tea caddy in the mizuya (preparation area), but these are not seen by guests. Different styles and colours are used in various tea traditions.
- Tea whisk (茶筅 chasen). This is the implement used to mix the powdered tea with the hot water. Tea whisks are carved from a single piece of bamboo. There are various types. Tea whisks quickly become worn and damaged with use, and the host should use a new one when holding a chakai or chaji.
Types of Temae
There are many styles of temae (点前, also written as 手前), depending upon the occasion, season, and countless other possible factors.
Chabako temae
Chabako temae (茶箱点前) is so called because the equipment is removed from and then replaced into a special box known as a "chabako" (茶箱, lit. "tea box"). Chabako developed as a convenient way to prepare the necessary equipment for making tea outdoors. There are various styles of chabako temae. The basic equipment contained in thechabako are the tea bowl, tea whisk (kept in a special container), tea scoop and tea caddy, and linen wiping cloth in a special container, as well as a container for little candy-like sweets. Many of the items are smaller than usual, to fit in the box. This ceremony takes approximately 35–40 minutes.
Hakobi-demae
Hakobi-demae (運び点前) is so called because, except for the hot water kettle (and brazier if a sunken hearth is not being used), the essential items for the tea-making, including even the fresh water container, are carried into the tea room by the host as a part of the temae. In other temae, the water jar and perhaps other items, depending upon the style of temae, are placed in the tea room before the guests enter.
O-Bon temae/bonryaku
o-bon temae (お盆手前), bon temae (盆手前), or bonryaku temae (盆略点前) is a simple procedure for makingusucha (thin tea). The tea bowl, tea whisk, tea scoop, chakin and tea caddy are placed on a tray, and the hot water is prepared in a kettle called a tetsubin, which is heated on a brazier. This procedure originated in the Urasenke school. It is usually the first temae learned, and is the easiest to perform, requiring neither much specialized equipment nor a lot of time to complete. It may easily be done sitting at a table, or outdoors, using a thermos pot in place of the tetsubin and portable hearth.
Ryūrei
In the ryūrei (立礼) style, the tea is prepared with the host seated at a special table, and the guests are also seated at tables. It is possible, therefore, for ryūrei-style temae to be conducted nearly anywhere, even outdoors. The name refers to the host's practice of performing the first and last bows while standing. In ryūrei there is usually an assistant who sits near the host and moves the host's seat out of the way as needed for standing or sitting. The assistant also serves the tea and sweets to the guests.
Kaiseki (Cha-Kaiseki)
Kaiseki (懐石) or cha-kaiseki (茶懐石) is a meal served in the context of a formal tea function. In cha-kaiseki, only fresh seasonal ingredients are used, prepared in ways that aim to enhance their flavour. Great care is taken in selecting ingredients and types of food, and the finished dishes are carefully presented on serving ware that is chosen to enhance the appearance and seasonal theme of the meal. Dishes are intricately arranged and garnished, often with real edible leaves and flowers that are to help enhance the flavor of the food. Serving ware and garnishes are as much a part of thekaiseki experience as the food; some might argue that the aesthetic experience of seeing the food is even more important than the physical experience of eating it.The basic constituents of a cha-kaiseki meal are the ichijū sansai (一汁三菜) or "one soup, three side dishes", and the rice, plus the following: suimono, hassun, yutō, and kōnomono. The one soup referred to here is usually miso soup, and the basic three side dishes are the following:- mukōzuke (向こう付け): foods in a dish arranged on the far side of the meal tray for each guest, which is why it is called mukōzuke (lit., "set to the far side"). Often this might be some kind of sashimi. On the near side of the meal tray are arranged the rice and the soup, both in lacquered lidded bowls.
- nimono (煮物): simmered foods, served in individual lidded bowls.
- yakimono (焼き物): grilled foods (usually some kind of fish), brought out in a serving dish for the guests to serve themselves.
- suimono (吸い物): clear soup served in a small lacquered and lidded bowl, to cleanse the palate before the exchange of saké (rice wine) between host and guests. Also referred to as kozuimono (小吸い物) or hashiarai (箸洗い).
- hassun (八寸): a tray of tidbits from mountain and sea that the guests serve themselves to and accompanies the round of saké (rice wine) shared by host and guests. The name derives from the size of the tray.
- yutō (湯桶): pitcher of hot water having slightly browned rice in it, which the guests serve to themselves.
- kōnomono (香の物): pickles that accompany the yutō.
Extra items that may be added to the menu are generally referred to as shiizakana (強い肴), and these attend further rounds of sake. Because the host leaves them with the first guest, they are also referred to as azukebachi (預鉢, lit. "bowl left in another's care").Courses are served in small servings in individual dishes. Each diner has a small lacquered tray to him- or herself; very important people may be provided their own low, lacquered table or several small tables.Because cha-kaiseki generally follows traditional eating habits in Japan, meat dishes are rare.
Taken from wikipedia
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