Tea is known in Japan since the 8th century. In 1191, the monk
Eisai introduced new ways of preparing tea : powdered tea (macha) came into vogue. For the
origin of the tea ceremony we refer to tea-master Murata Shuko (1422-1502). This formal
tea ceremony (cha-no-yu; literally "hot water for tea") is perhaps one of the
best-known ceremonies of all. It is responsible for many beautiful ceramics such as the
tea-bowl, the tea caddy and other utensils. Elaborate rules are set forth and referred to
as "cha-do" or the "way of tea-drinking". At the very beginning,
tea-ceremonies (parties) were held in open air - sometimes with a large number of guests.
Later on the number of guests was fixed at the celestial number of five. Special rooms in
the house of the tea master were set apart for the purpose, and a small garden was
arranged so as to resemble as close as possible a natural landscape. The informal tea
ceremony or "sencha-do" is more or less inspired on cha-do. They make use of the
infusion principle. This Chinese way of making tea was introduced into Japan by Koyugai
through the port of Nagasaki. Koyugai moved to Kyoto in 1731 were he continued to teach
his tea art. Very soon new utensils such as the tetsubin (iron tea kettle), the kyusu
(ceramic tea kettle) and the ryoro (brazier) became very popular. |
