Order 349489: Cultural Celebration research paper - Tea ceremony in Japan

Running head: TEA CEREMONY IN JAPAN 1

Tea Ceremony in Japan

Joe Liu

San Jose State University

TEA CEREMONY IN JAPAN 2

The Origin

Tea was brought to Japan from China (618-907 AD) by the Tang Dynasty. The first Tea

Ceremony is hinted in the 8th century by a Chinese Buddhist writer in the book dubbed “Cha

Ching”. Tea plants for medicinal consumption by Japanese priests and nobbles hallmarks (Japan

710-794). Religious consumption of tea was a practice developed by Myoan Eisai, the founder of

Zen Buddhism in the Rinzai sect temple. Tea processing began during this time. Pounding of tea

leaves prior to adding warm water, and tea whisking after hot water is poured over it form the

origins of tea ceremony (Abdennour & ebrary, 2007). Books titled “Ta Kuan Cha Lun” - General

View of Tea, and “Kissa Yojoki” - Tea drinking is good for health popularized the tea ceremony.

In the thirteenth century, tea spread from the Sung, Kamakura to Samurai class. It also saw land

size increase to plantains. Tea parties emerged between Gekokujou (parvenus); a dynasty formed

after the fall of Kamakura, and Toucha (McCrone, McPherson & Palgrave Connect, 2009).

Furthermore, the parties were characterized by a tea testing game; where, guests were to

differentiate Honcha (legitimate tea) with other types of tea. There was gambling on the

contestants and important rewards given. Among the samurai, tea was believed to tighten bonds

as each member in a party would sip from the same bowl. They later adopted the Shoin tea

serving style (Cunha, Cunha & Ebooks Corporation, 2010). This made up the alcove

(Tokonoma), the couple of ledges (Chigaidana) within the alcove, as well as the side-alcove

counter (Tsuke-shoin) with Tatami carpet to coat the ground. The Douboushuu adopted the fixed

shoin desk from the Samurai and served tea placed on a large utensil stand (Daisu).

Tea eventually spread to the low class people. They held ceremonies in a (Kakoi) small

room. Therefore, the best designer of smaller tea room’s ceremony, Murata Shukou was referred

to as the Father of Tea ceremony- chanoyu (Gulevich, & Gale Group, 2004). He founded a

&

nobles

TEA CEREMONY IN JAPAN 3

school on the principle of Zen-inspired tea to teach students the art of small tea room’s

designing. In his art, he developed the four-and-a-half-mat room, refined simplicity (Kakeru),

sober-colored pottery from Bizen and Shigaraki, and the most excellent technique of merging

Chinese and Japanese tea apparatus. Tea eventually gained fame, and it became an art school

with titles such as (Chanoyusha) professional teacher. Wabi-suki – three qualities professional,

confidence in the presentation of tea, having the capacity to perform with good manners relevant

to an appropriate master, and an outstanding practical expertise; likewise, Meijin- a combination

of a waki-suki and a fine Chinese tea apparatus collector.

Types of Japanese Tea formal procedure (The way of life)

These tea ceremonies are celebrated and named in relation to components, such as: time of

day, season of the year, importance and the occasion for the tea ceremony. The ceremony is

performed in an otemae manner. It is based on the Zen Buddhism principles.

Guests arrive earlier than the said time. They enter the tea room, remove their coats, and

wear traditional socks known as Tabi. At the stone-basin, they wash their hands and rinse their

mouths. In the tea room, they sit on the tatami according to their status. On sitting, the door is

closed to alarm the host (Cunha, Cunha & Ebooks Corporation, 2010). The (chaji) having laid a

charcoal fire, heats the water, serves a course food, then a (kaishi) sweet edible paper. Later on,

the guests’ break after the meal and go to the waiting area. They are then summoned back

whereby the cleansing ritual is redone, and they claim their original positions.

As a ritual, the host cleans the utensils before the guests. He then serves tea-exchanging

bows with every guest. The guest receives the tea bowl, turns the front backwards, takes a few

sips, wipes the bowl, compliments the host, and passes the bowl to the next guest. When all have

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drunk, the host heats another tea, serves each guest in their own cups, and passes the (chadogou)

priceless, irreplaceable antiques handled with care for viewing. The various ceremonies include:

1. Akatsuki-no-chaji - sunrise tea formal procedure in wintry weather

2. Yuuzari-no-chaji (Yûzari-no-chaji) - end of the day tea formal procedure performed in

hot months

3. Asa-cha - early-morning summer tea formal procedure

4. Shoburo - first utilize of the handy brazier in May of the year

5. Shougo-no-chaji (Shôgo-no-chaji) - noontime tea formal procedure

6. Kuchikiri-no-chaji - tea ceremonial commemorating the breaking of the close on a

container of fresh tea (November)

7. Nagori-no-chaji - tea ritual showing respect for the last remnants of the year's provisions

of tea as well as to perceive the hot months ahead of the winter sets in (October)

8. Yobanashi - winter-evening tea ritual

9. Hatsugama - steaming of the initial kettle tea formal procedure

10. Sado (chanoyu)

Preparation

Powdered tea (matcha) can be prepared using two methods, usucha and koicha. Koicha is

a three times stronger, rich blend of matcha and hot water as usucha. The matcha is kneaded.

Usucha is prepared by using a tea whisk to whip a mixture of matcha and hot water. In addition,

the elements utilized in preparation of matcha consist of chasen (bamboo whip), chawan (tea

basin), chashaku (bamboo tea serving spoon), furui (matcha powder colander), hishaku (bamboo

ladle), Kama (large kettle), as well as a source of heat.

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The matcha residue is sieved in the furui, to give it an ideal smooth uniformity; typically

organized earlier prior to the tea formal procedure. One puts the Kama on the fire supply to

steamy simmer (Gulevich, & Gale Group, 2004). The hishaku is then dipped into the Kama to

fetch water to warm the tea basin. The water used to warm the tea basin is not used again. Then,

a chaasaku is usually used to scoop 2 or 3 scoops of the matcha into the chawan. An additional

scoop of warm water (approximately 4 oz.) in the Kama is fetched and emptied into the bowl.

This is followed by a whisk of the tea into a solid and foamy stuff using a chasen. The tea tin is

then smashed directly from the basin.

Symbolic uses and/or restrictions of symbolic foods associated with a celebration

Tea is associated with character development of an individual among the Japanese. The

art of setting a tea room requires simplicity, humility, and peace within oneself. The setting of

the tea room and order of participation detects and symbolizes humility by the participants.

Besides, the act of sipping tea from the same bowl symbolizes trust. This was in fact used by the

Samurai dynasty to strengthen their bond.

High consumption of tea was however restricted among the working class. It was

associated with calming of the nerves that essentially made workers lazy and unproductive. It

was viewed as an evil to the economy, thus a rule was that tea be served prior the gin bottle. In

contrast to this in 1980s, it’s again viewed as a temperament reformer instrument. It evoked the

emotional side of men, and stroked a moral balance distracting men from over alcohol

consumption.

The equipage used to serve the tea was a symbol of class, taste, and lavish lifestyle. It

gave one a status. The women serving the tea would decorate their arms and hands and the décor

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environment to the host man gave him a title among the clansmen. What’s more, tea

consumption is offered as a sign of comfort to those that are distressed.

Changing uses of Tea due to Immigration and Globalization

EGYPT, MORROCO & TURKEY

In Egypt, people serve their tea in glasses. Tea is consumed regularly in a day. The tea is

black tea and highly sweetened. Moroccans use mint tea before and following foods. Mint is

meant to help in digestion. Tea preparation is a male role. Mint tea is prepared by mixing

Chinese Green Tea with either clean or desiccated mint vegetation, an outsized piece of sugar in

a large teapot. Warm water is emptied into the pot and let to boil for a number of minutes

(Abdennour & ebrary, 2007). From an approximately standing altitude, tea is poured in a slight

stream into the little glasses lined up underneath. This lavish dispensation act puts air in the mint

tea throughout the room and spreading the energizing scent.

England

In English culture, people took tea in the afternoon basically because their meals are

spaced into breakfast and dinner. They consumed it in the tea gardens; working class usually

took their tea when it is accompanied by sweets, a cake or scones. Nevertheless, tea is commonly

drunk in English speaking countries at either time of day from morning until evening regularly

(McCrone, McPherson & Palgrave Connect, 2009).

France

In French culture, people consumed true Camellia sinensis plant tea in a sophisticated

luxurious manner. They also used expensive utensils and served it with lavishly costly pastries.

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Conclusion

Japanese tea formal procedure is a vivid example of utilizing all sensorial strategy to

stability, with an esthetic logic of non-westernized strategy in art. One ought not to depend

merely on western point of view of what is regard as art. It is a pure earnest moral form of

service and art. In its simplicity, it remains a diehard ceremony as in touches on the way of life

for families. These numerous gatherings to take tea allow for communication that keeps homes

intact, with or without exercising the ceremonial Japanese procedure in full.

The global commercialization of tea, the tea blending prospects, the tea additives, value

chains, tea research, tea capacity building institutions are evidence of the tea hallmark. As a

result, tea ceremony can be seen as a global influence. The restrictions that come with tea

emanate from the health effects, arising from the sweeteners used. It is important to note that in

history the Japanese lack health effects arising from tea, they are known to be physically fit.

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References

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http://site.ebrary.com/lib/sjsu/Doc?id=10409557

Cunha, C. A., Cunha, R., & Ebooks Corporation. (2010). Culture and customs of Portugal. Santa

Barbara, Calif.: Greenwood. Retrieved

from http://www.SJSU.eblib.com/EBLWeb/patron/?target=patron&extendedid=P_678364_0

Gulevich, T., & Gale Group. (2004). Understanding Islam and Muslim traditions. Detroit, Mich.:

Omnigraphics. Retrieved from

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McCrone, D., McPherson, G., & Palgrave Connect. (2009). National days. Basingstoke England;

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