The Art of Chanoyu- Japanese Tea Ceremony
What we call a "tea ceremony" is a Japanese ritual defined by the word chanoyu, which literally means "hot tea water."
In the 16th century, the tea master Sen no Rikyu gave this advice to his students: "Make a delicious bowl of tea; scatter the charcoal pieces in such a way as to heat the water; arrange the flowers as if they are in the fields; in the summer evoke coolness, in the winter, heat; always anticipate the weather; be prepared for rain; have every possible consideration for your guests."
A truly spiritual expression of the "way of tea," traditional chanoyu takes place in an "empty house" or "tea room" that one reaches via a path of flat, irregular stones (roji). The tea master, kneeling on a tatami about nine square yards, wipes the tea bowl (chawan) with a silken fabric (fukusa) attached to the belt of his kimono.
He takes tea with a bamboo spatula (chasaku) from a lacquered caddy (chaire) and pours the contents into the bowl. Using a bamboo ladle (hishaku), he draws water from a cast iron kettle or a cauldron (kama) sitting on a hearth set on the floor and pours it into the bowl.
Near him lies a cold-water container (mizusashi). He vigorously beats everything with a bamboo whisk (chasen) to obtain a "jade foam." He then offers the bowl to the first guest, who may thank him before drinking with small meditative sips. The guest returns the bowl to the master, who cleans it and repeats the same ceremony for each guest. A pastry is served to everyone.
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