The tea ceremony, called chanoyu 茶の湯 ("hot tea water") or sadō 茶道 ("the way of tea"), is much more than a simple moment of tasting. It's a codified ritual that combines aesthetics, philosophy and spirituality. Each gesture is performed with precision, harmony and respect. This practice aims to create a suspended moment, where host and guests share a contemplative experience, stripped of all material distraction.
More than a simple social act, the tea ceremony embodies the profound values of Japanese culture. It reflects the quest for simplicity, ephemeral beauty and introspection inspired by Zen Buddhism. The aim is to achieve a state of tranquility, to refocus on the present moment and to honor nature and human relationships.
Table of contents :
- History of Japanese tea
- The fundamental principles of Sen no Rikyū
- Rules and codes to respect
- The utensils used
- The tea ceremony
- The different types of ceremony
History of Japanese tea
The history of tea in Japan dates back to the 9th century, when Japanese Buddhist monks returning from China introduced the consumption of powdered tea (matcha). In those days, tea was first and foremost a precious beverage, reserved for the elite and temples, where it was used as a support for meditation and a means of keeping awake during the long hours of prayer.
It wasn't until the 12th century that matcha began to spread more widely, thanks to the monk Eisai (1141-1215), founder of Rinzai Zen Buddhism in Japan. Convinced of the benefits of tea for the body and mind, he promoted it to samurai and the imperial court. He also wrote the Kissa Yōjōki ("Treatise on the Health Benefits of Tea"), extolling its medicinal virtues and its role in mental clarity, essential to Zen practice.
However, it was in the 16th century that the tea ceremony as we know it today was truly codified by Sen no Rikyū (1522-1591). This tea master revolutionized the art of chanoyu by establishing fundamental principles that are still valid today: harmony(wa), respect(kei), purity(sei) and serenity(jaku). Influenced by Zen philosophy, he advocated a minimalist approach, rejecting courtly pomp in favor of simplicity, authenticity and the beauty of imperfect things. His tea pavilions were designed in a spirit of simplicity, emphasizing raw, natural materials.
Sen no Rikyū's influence was so profound that it left a lasting mark on Japanese aesthetics, far beyond the tea ceremony. Even today, her teachings are passed on through the great tea schools and continue to inspire those who practice this ancestral art, in search of harmony between tradition and spirituality.
The fundamental principles of Sen no Rikyū
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Wa (和): Harmony
Harmony is essential between host, guests, utensils and environment. Each element must blend into a coherent whole, creating a soothing atmosphere. The layout of the tea house (chashitsu), the arrangement of objects and the choice of tea are all designed to promote this harmony.
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Kei (敬): Respect
Respect is shown to participants, objects and nature. Every gesture expresses gratitude, whether it's handling utensils with delicacy or greeting guests with kindness. Respect also extends to raw materials such as tea and water, which are prized for their purity.
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Sei (清): Purity
Purity, symbolized by the rituals of cleaning utensils before preparing tea, is not only physical but also spiritual. It invites participants to free themselves from negative thoughts and prepare themselves mentally to receive the tea with an open, relaxed mind.
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Jaku (寡): Serenity
Finally, serenity is the culmination of tea practice. By following the rituals and adopting a contemplative state of mind, participants achieve profound tranquility. This inner calm extends beyond the ceremony and influences the way we live our lives.
Rules and codes to respect
The Japanese tea ceremony is more than just a ritual: it's an immersion in a world of calm, beauty and respect. Every gesture has a meaning, every silence tells a story. To enter a tea pavilion is to leave behind the hustle and bustle of everyday life and take a moment out of time.
Imagine a space where only the murmur of quivering water can be heard, where every movement is executed with total attention. Here, silence is not empty, it is filled with presence. It allows us to fully appreciate the texture of a bowl in our hands, the subtle aroma of matcha, the warmth of a sip of tea that warms the soul. It's a form of meditation in motion, an invitation to slow down and savour the moment.
In the tea ceremony, nothing is left to chance. The host performs precise gestures, imbued with fluidity and elegance: purifying the utensils, pouring the water delicately, whisking the matcha to a perfect froth.
The chasena whisk carved from a single piece of bamboo, is dexterously handled. To mix the matcha, the host makes a lively movement in the shape of an "M" or "W". "M" or "Wnever in a circle, to aerate the preparation and obtain a fine, homogeneous foam. Around forty lashes are all it takes to achieve the ideal light, silky texture.
The guests, too, have a precise role to play. When the bowl is presented to them, they greet it with both hands as a sign of respect. Before drinking, they follow an immutable ritual:
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Take the bowl with both hands and raise it slightly in gratitude to the host.
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Turn it clockwise twice to avoid drinking from the to avoid drinking from the front, considered the most beautiful and respected.
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Drink in three to four sipsenjoying every moment.
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Gently wipe the rim with your fingers before returning the bowl to the host.
Each object has a soul, a story. The chawan handcrafted chasen carved with care, the natsume lacquered... These utensils are much more than simple tools: they reflect our respect for nature and the skills of our craftsmen. To handle them with care, to admire them, to pass them on with care, is to participate in a ritual where aesthetics and spirituality are one.
In this way, the tea ceremony becomes a veritable dance, where every movement is a tribute to the beauty of the present moment.
The utensils used
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The Chawan (茶碗) is an essential tea bowl in the Japanese tea ceremony, designed for the preparation and tasting of matcha. Its size, shape and texture influence the sensory experience, playing on grip, tea temperature and overall aesthetics. Depending on the season, wider bowls are preferred in summer to promote cooling, and deeper bowls in winter to retain heat.
White and blue matcha bowl - €27
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The Chasen (茶筅) is a one-piece bamboo whisk specially designed for mixing matcha powder with hot water. Thanks to its multiple strands, it produces a homogeneous emulsion and light foam, revealing the tea's aromas. Care is essential: after use, it should be rinsed with clean water and air-dried to prevent warping.
Bamboo chasen 80 branches - €14.50
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The Chashaku (茶杓) is a hand-bent bamboo spoon used to precisely measure out matcha powder. Its minimalist design, honed by generations of craftsmen, ensures a standardized measure, generally the equivalent of one serving for a traditional preparation (i.e. around 1.5 g of tea per spoon).
Chashaku matcha spatula - €7.50
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The Natsume (棗) is an elegant lacquered box used to store matcha before preparation. It is particularly used in the usucha ceremony (薄茶), where a lighter tea is prepared. Its name, meaning "jujube", comes from its shape, reminiscent of the fruit of the same name. The inside is often coated with a special varnish to preserve the tea's freshness and aromas.
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The Hishaku (柄杓) is a bamboo ladle used to draw and pour hot water from the kama (釜), the iron kettle. Its long handle and sleek design enable precise pouring, essential for controlling water temperature, a key factor in extracting matcha's flavors.
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The Kama (釜) is a traditional iron kettle, used to heat water on a specific hearth, often a cast-iron brazier called a furo (風炉) in summer or a ground recessed hearth (ro, 炉) in winter. The kama plays a central role in the tea ceremony, its design and material influencing the purity and softness of the water.
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The Fukusa (袱紗) is a refined silk square, handled with precision by the host during the ceremony. It is mainly used to purify certain utensils, such as natsume or chashaku, before they are used. Its folding and handling follow a strict protocol, reflecting the elegance and respect for traditional gestures of sadō, the way of tea.
The tea ceremony
Pre-ceremony preparations :
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Preparing the Chashitsu (Tea Room) The host meticulously cleans the tea room, ensuring that everything is in its place and that the atmosphere is conducive to serenity.
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Layout of the Tokonoma (Decorative Alcove) A calligraphy or painting is chosen to reflect the spirit of the ceremony, accompanied by a simple floral arrangement (chabana).
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Utensil Selection and Preparation Every utensil, from the bowl to the whisk, is carefully selected according to the season and the occasion.
Welcoming guests
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Arrival and Purification Guests cross a garden (roji) symbolizing the passage to a sacred space and purify themselves by rinsing their hands and mouth at a fountain (tsukubai).
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Entering the Chashitsu : They bow as they pass through a small door, symbolizing humility, and take their seats in silence.
Charcoal ritual (Sumi-demae)
The host takes his place and lights the brazier coals with almost choreographed precision. The fire is laid out in a specific order to guarantee constant heat.
Kaiseki (Light Meal) service
A light meal is served, consisting of several small dishes designed to prepare the guest's palate for tea. The meal follows a precise structure: soup, rice, several small side dishes (grilled fish, marinated vegetables, tofu...). Each bite is designed to awaken the palate without weighing it down, preparing it for the tasting of matcha.
Pause and Contemplation
After the meal, a break is observed. Guests may retire to contemplate the garden, while the host prepares the room for the service of strong tea (koicha).
Preparing and serving strong tea (Koicha)
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Cleaning utensils (Chakin Shibori) The host cleans each utensil with precise gestures, symbolizing purification.
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Koicha preparation A generous amount of matcha is placed in the bowl, mixed with a small amount of hot water to obtain a thick consistency.
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Koicha tasting The bowl is shared between guests, each taking a sip and wiping the rim before passing it on to the next, thus strengthening community ties.
Preparing and Serving Light Tea (Usucha)
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Preparing Usucha After the koicha, the host prepares a lighter tea with less matcha and more water, offering a sweeter flavor.
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Individual service Each guest receives their own bowl of usucha, which they enjoy in silence, appreciating the moment.
Closing Ceremony
- Final cleaning The host cleans and puts away the utensils, marking the official end of the ceremony.
- Departure of Guests : Guests greet the host and leave the room in silence, taking with them the serenity of the experience.
The different types of ceremony
1. Chaji (茶事): The Complete Tea Ceremony
The chaji is the most elaborate and traditional form of the tea ceremony. Lasting up to four hours, it follows a precise protocol, including a meal kaiseki meal, a bowl of thick tea (koicha) and a bowl of light tea (usucha). This ceremony is a true immersion in the art of tea, requiring great mastery on the part of the host.
2. Chakai (茶会): The More Informal Tea Ceremony
Less formal than the chaji, the chakai is a convivial gathering where guests enjoy light tea accompanied by Japanese sweets (wagashi). Shorter and more accessible, it emphasizes the pleasure of sharing and discovering the ritual of tea, without the need for rigorous protocol.
3. Shōgo Chaji (正午茶事): The Noonday Ceremony
This ceremony takes place around midday and follows the format of a chaji, but with particular attention paid to the kaiseki meal. The atmosphere is more intimate and focused on the seasonality of ingredients, reflecting the idea of communion with nature through tea and gastronomy.
4. Akatsuki-no-Chaji (暁の茶事): The Dawn Ceremony
Rare and mysterious, theakatsuki-no-chaji takes place at dawn, symbolizing a new beginning and a deep connection with nature. Guests arrive as night fades, and the host prepares thick tea in a setting imbued with silence and contemplation.
5. Yobanashi Chaji (夜咄の茶事): The Night Ceremony
In contrast to the dawn ceremony, the yobanashi chaji is held after nightfall. The ambience is hushed, often lit by candlelight, creating an intimate atmosphere conducive to meditation. This ceremony is particularly popular in winter, when the warmth of the tea contrasts with the cold outside.
6. Kagetsu (花月): The Perfecting Exercise
More than a ceremony, the kagetsu is a form of training in which several participants take turns in the role of host and guest. This practice, often used in tea schools, enables participants to refine their gestures and better understand the subtleties of the ritual.
7. Sencha-dō (煎茶道): The Brewed Tea Ceremony
Unlike matchathe sencha-dō features brewed green tea (sencha). Inspired by the Chinese literati, this ritual favors refined aesthetics and the tasting of tea in a more accessible form, while respecting precise, codified gestures.
