History of the Tea Ceremony

The tea ceremony was introduced into Japan from China during the Nara period. After initially fading into obscurity, it was revived in the Kamakura period and spread during the Muromachi period thanks to the enthusiasm of the shougun Ashikaga Yoshimasa and his tea master Murata Jukou, who originated the wabicha style of using a 41/2-mat room and enhanced the artistic and spiritual aspects to develop a discipline known as sadou (the way of tea). In the Azuchi-Momoyama period, sadou was further refined by Sen no Rikyuu. Rikyuu gained the patronage of Toyotomi Hideyoshi, but the two later had a falling-out and in 1591 Hideyoshi ordered Rikyuu to commit ritual suicide. His teachings were carried on by his descendants, three of whom established the three Senke schools of tea: Omote Senke, Ura Senke, and Mushakouji Senke. In addition to these three main schools, other influential schools include the Yabunouchi, Enshuu, and Souhen schools, all of which are active today.

Etiquette

Traditionally, the tea ceremony is held outside or in a small room set apart from other buildings, and it is this simplicity of setting more than anything else which epitomizes the spirit of tea. In the serving of the tea, the temae, the host spoons some powdered green matcha tea into a ceramic teabowl, adds hot water from the kettle,a,nd stirs briskly with a small whisk. In receiving the tea, the guest takes it with his right hand and, steadying it on his left palm, tuns it once or twice before drinking. After drinking, the guest wipes the rim with his finger and then his finger with a small napkin. In addition to the tea, appreciation of the utensils, the room decor, and the garden, as well as the chemistry between host and guests, are all essential elements of sadou.

Sen no Rikyuu established four rules for the rapport between host and guests and the simple beauty and tranquility of the tea room and garden and seven guidelines for the host's attitude: "Serve the tea with insight into the guest's soul, prepare the charcoal to heat the water best, make your guest feel warm in winter and cool in summer, arrange the flowers so they look like wild flowers, be quick and efficient, be prepared for rain even on a clear day, and be attentive toward all guests. These are the seven keys."