"Chado" die japanische Teezeremonie

"Chado" the Japanese tea ceremony

The path of tea

"For teaism is the art of concealing beauty in order to discover it, and of hinting at something one dare not reveal. It is the subtle secret of laughing quietly and yet thoroughly at oneself, and is thus good humor itself - the smile of philosophy."

Okakura Kakuzo

The origin of the The ceremony called Cha-no-y u in the ninth century, when tea came to Japan from China thanks to a Buddhist monk. The first tea prepared in Japan was Sencha , refreshingly light with golden-green leaves, is the most widely used type of green tea today. Matcha tea was only discovered in the twelfth century. This is largely untreated and retains the bitter taste of the ground tea leaves, which makes it natural and unmistakable. Samurai soon began preparing matcha, which gradually developed into the cultural asset that we know today as the tea ceremony.

Until the 16th century, this tea enjoyment was reserved for the upper classes. Today, Japanese plantations offer a wide selection of green tea for everyone, which can be varied depending on the season. Those who like it exotic can try the Gyokuro which, just like Matcha, grows shaded by bamboo mats. This high-quality variety has a spicy Umami taste with a sweet note and is the most expensive Japanese tea. The same ingredients that make it so good also make it a very healthy treat.

The great tea master Sen no Rikyu In the 16th century, he drew up a guideline that most schools follow today. He was also the one who defined the four basic principles of Chado defined: purity, silence, respect and harmony.

In Japan, tea is much more than just a drink. It represents an entire culture and has shaped art and architecture for centuries. Those who follow the "path of tea" are not only given a long, healthy life, but also the wisdom of generations.

Jundo / purity

The guests of a tea ceremony follow a path through the garden to the entrance of the tea house. Until the host invites the participants in, they have to sit outside on a bench. While waiting for the tea ceremony to begin, they are often given a light appetizer accompanied by Sake .

As soon as the copper gong rings five times, one after the other enters the room, which is covered with tatami mats - but not without washing their hands at the entrance first. Cleanliness in the right places is one of the cornerstones of Japanese culture and offers the opportunity to leave one's bad deeds and thoughts at the threshold. The dishes and utensils are also cleaned repeatedly before and during preparation.

The most important components ( Dōgu ) are the container for the loose tea, the fresh water vessel ( Mizusashi ) and the iron kettle ( Kama ) in which the tea is heated. In addition, there is the ladle (Hishaku ) the tea bamboo spoon (Chashaku ) and the bamboo whisk ( Chasen ), with which the Matcha is whipped into a foam.

Chinmoku / silence

The last guest to enter the tea room closes the door with an audible noise to let the host know that he can begin. Greetings and bows are exchanged. Now all the guests sit on their knees and watch the host as he carefully handles all the utensils and seems to work magic - his movements are so fluid and meditative. In years of training, the host has internalized the processes that all traditional arts of kimono to flower arranging ( Ikebana ) and incense ( Kōdō ). All of this is part of the aesthetics of a tea house and enables an experience with all the senses.

Apart from formal phrases exchanged between the guests and the tea master, no speaking takes place during a tea ceremony. This used to be different, when the samurai still held discussions in the tea room and were not afraid to express their opinion to higher-ranking warriors. Just as the sword was placed at the entrance, social differences disappear in the tea room. This has not changed to this day, but the tea ceremony is now more of an opportunity for inner reflection, similar to meditation, rather than a round of discussions.

Sonkei / Respect

Everyone who takes part in a tea ceremony has a certain rank, which determines their seating arrangement and task. However, this is not based on their social position, but rather on their experience with the ritual. Apart from that, there are no hierarchies in the teahouse: everyone is equal and together form a whole, which is symbolized by humble kneeling. The small size of the teahouse also means that there is no room for social differences.

A smaller tea ceremony is held with four to five participants. The guest of honor has a polite conversation with the tea master. As soon as the tea is ready, he is the first to receive the tea bowl. He apologizes to the second guest for having to wait for him before taking a few sips. He compliments the host on the delicious tea and the beautiful tea service and hands the bowl back to him. The tea master wipes it with a specially provided, carefully folded silk cloth - a purely symbolic gesture - before pouring fresh water with the ladle and stirring the matcha in it. He then passes the bowl on to the next guest and the same procedure is repeated in turn.

The first guest must also conclude the ceremony by signaling to the tea master that everyone has tasted enough . The gathering ends after about four hours. It becomes clear that taking part in a traditional tea ceremony requires certain knowledge and experience. Even holding the tea bowl correctly is subject to certain rules.

Chōwa / Harmony

The season, which plays a major role in the nature-loving Japanese culture, also determines the style of the tea ceremony. Whether the leaves outside are in full color or the cherry blossoms are blooming can be seen, among other things, in the delicacies served with the matcha tea. Before you can start drinking, you first have to taste them to soften the bitter taste a little. The homemade desserts come in a wide variety of variations and are adapted to the colors of the season: in autumn it is predominantly brown, while in spring light green or pink tones are preferred.

The way matcha is prepared also changes depending on the season: in the colder months, the tea water is boiled over a fire pit that is set into the ground. This helps to retain heat better and provides a cozy feeling. In spring and summer, however, the kettle is placed on a raised, portable fire pit. Since these fire pits also vary in size, different utensils must be used. Even the materials and design represent the respective time of year: during the cherry blossom season, the tea service made of fine porcelain has a floral pattern, while in winter you will find deeper, coarser bowls.

May is a special month for tea lovers: the first kettle of the new tea year is ceremoniously inaugurated. Since the first harvest takes place in early May, this is the best time to Sencha to enjoy (the first spring harvest or also called pre-harvest is called Shincha ), when the fresh aroma is enriched with the best nutrients. Anyone who is a prospective tea master can especially look forward to this: on this occasion, the schoolmaster personally prepares the tea for his students.

The tea ceremony is an expression of deeply rooted Japanese values ​​and a tradition that is maintained to this day. Mindfulness in the moment, appreciation of others and the pursuit of beauty are just some of the things one can take with one on the path of tea.

On our website we offer various Matcha Products and the right Accesories at.

This text was created in collaboration with the brand Oryoki.

The mark Oryoki want sustainable To bring joy. In literal translation, Oryoki means "that which contains just enough".

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