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JAPANESE TEA

CEREMONY
NURAISYAH BT SALEH
38093
LIYANA AMIRAH BT MOHD IBRAHIM 39804
HELINA SARANI AK SABA
36218
ELYSIA JUSEMI
35953
SAAD SALAHUDDIN MUSA
35202

INTRODUCTION

Also called Chanoyu, Sado and Ocha.


Ritual of preparing and serving Matcha
(Japanese Green Tea) together with
Japanese traditional sweets.
Process is about aesthetics preparing a
bowl of tea from ones heart.

HISTORY

Drinking green tea known in China from


fourth century.
Tea plant seeds first brought from China
during Tang Dynasty.
A formal ceremony of drinking tea was
first found in eighth century.
In 1187, Myoan Eisai is said to be the first
one to cultivate tea for religious
purposes.

TEA

Ocha (green tea)


Most commonly drink beverage
in Japan
An important part of Japanese
food culture

RYOKUCHA MUGICHA

OOLONGCHA

JASMINECHA

KOMBUCHA

KOCHA

TYPES OF
JAPANESE
TEA
CEREMON
Y

Throughout the year,


there are various
kind of ceremonies
which have specific
names according to
the time of day, the
occasion of the tea
ceremony or the
season in which they
are held.

AKATSUK
I-NOCHAJI
Dawn Tea
Ceremony in
Winter

YUUZARINO-CHAJI
Early evening Tea
Ceremony held in
the warmer months

ASA-CHA
Early morning
Summer Tea
Ceremony

SHOBURO
First use of the
portable
brazier in the
year [May]

KUCHIKIRINO-CHAJI
Tea Ceremony
celebrating the
breaking of the
seal on a jar of
new tea

NAGORINO-CHAJI
Tea ceremony
honoring the last
remains of the years
supply of tea and to
see out the warm
months before winter
sets in.

YOBANASHI
Winter evening tea
ceremony, follows
kuchikiri in honor
of winter.

HATSUGAMA
Boiling of the
first kettle tea
ceremony

ETTIQUE FOR GUEST

Host of ceremony always considers the


guest with every movement and gesture.
Small meeting of guest should be around
4 5 guests.
First guest : Shokyaku (guest of honor)
Second guest : Jikyaku
Other guests : Kyaku
These guests have special ranking and
sitting order in the Chashitsu.

TEA ROOM

Nijiriguchi

Small crawl trough opening


Used for guest to enter the
Chashitsu
When guest enter trough
Nijiriguchi, shoes or sandals
should be removed
Nijiriguchi is so small that one
has to crawl in all-fours to go
through it

Tokonoma

An alcove in the tea room where


the hanging stroll is hung and
flowers are displayed
Considered the most important
place in the room
Shokyaku will be seated nearest
to the tokonoma

1. Sadouguchi

Hosts entrance
Full-sized door the host uses to
enter and exit the chashitsu
carrying utensils.

2. Tokobashira

Supporting pillar
Face of tokonoma
The pillar located at the
opposite of tokobashira is called
atebashira (partner pillar)

3. Otoshigake

Tokonoma lintel
Lintel that supports the partial
short wall in front of the
Tokonoma alcove

4. Kakejiku

Hanging scroll
In these scrolls, calligraphy or
painting are usually mounted
Guests can see the point of the
days tea ceremony

5. Tokogamachi

Tokonoma bottom beam

6. Temaeza

Tea masters tea mat


Only used by Teishu to prepare
tea and re-light the charcoal fire
Sometimes, Tamaeza can be a
little shorter when a screen or
short wall is present, depending
on the size and style of the
Chashitsu

JAPANESE TEA
CEREMONY EQUIPMENTS
& UTENSILS

DORA
When the Teishu
is ready, the
guests are
summoned to
return to the
Chashitsu by
means of ringing
a Dora

HACHI
Bowl for
sweets or
foods

KAISHI
Japanese
style mini
napkins used
to wipe the
rim of the
Chawan

KAN
Iron or brass
rings to lift up
and move the
Kama

KOUBOKU
Used to create
a soothing
fragrance in
the Chachitsu

KUROMOJI
used to
transfer
Wagashi
sweets from a
tray onto one's
Kaishi paper

NERIKO
Used during
the winter
season when
preparing hot
water in the
Ro

RO
During winter,
Kama is
heated on a
Sumi fire in
the floor
called Ro

TENMOKU
Tea bowl with
narrow foot

TENMOKU-DAI
A stand for
Tenmoku bowl

TENUGUI
Rectangular
cotton hand
towel

NOW LETS SEE


VIDEO ABOUT
JAPANESE TEA
CEREMONY