Misplaced Pages

#952047

108-406: Meibutsu can also be applied to specialized areas of interest, such as chadō , where it refers to famous tea utensils, or Japanese swords , where it refers to specific named famous blades. Meibutsu could be classified into the following five categories: In the past, meibutsu also included: Several prints in various versions of the ukiyo-e series The Fifty-Three Stations of

216-439: A tsukubai (stone basin) where they ritually purify themselves by washing their hands and rinsing their mouths with water, and then continue along the roji to the tea house. They remove their footwear and enter the tea room through a small "crawling-in" door ( nijiri-guchi ), and proceed to view the items placed in the tokonoma and any tea equipment placed ready in the room, and are then seated seiza -style on

324-483: A component of umami , into tannins , the source of bitterness and astringency, resulting in the growth of tea leaves with a high umami content. It has also been reported that shaded cultivation increases the amount of chlorophyll within tea leaves, resulting in a bright green color. Until then, matcha tea introduced from China had been brown in color, just as brown is described as "the color of tea" ( 茶色 ) in Japan. Since

432-439: A fair way to start a museum. Or, to be accurate, they would be if they kept the things. But nobody does keep them all. The provident housekeeper constantly receiving "meibutsus," and constantly requiring things to send back in return, has invented a system to circumvent the expense. It is somewhat like double entry book-keeping. When the need for the return gift arises, she goes, like old Mother Hubbard, to her cupboard and looks over

540-447: A fire and then grinding it in a wooden grinder called a niǎn ( 碾 , Japanese : yagen ), boiling water in a pot, adding salt when it boils, and then adding the tea powder to the boiling water and boiling it until it foamed. The tea was also sometimes mixed with green onions, ginger, jujubes, mandarin orange peels, Tetradium ruticarpum , and mint. During the Song dynasty (960–1279),

648-621: A full-course kaiseki meal followed by confections, thick tea, and thin tea. A chaji may last up to four hours. The first documented evidence of tea in Japan dates to the 9th century. It is found in an entry in the Nihon Kōki having to do with the Buddhist monk Eichū ( 永忠 ) , who had brought some tea back to Japan on his return from Tang China . The entry states that Eichū personally prepared and served sencha (tea beverage made by steeping tea leaves in hot water) to Emperor Saga , who

756-704: A low ceiling, a hearth built into the floor, an alcove for hanging scrolls and placing other decorative objects, and separate entrances for host and guests. It also has an attached preparation area known as a mizuya . A 4.5-mat room is considered standard, but smaller and larger rooms are also used. Building materials and decorations are deliberately simple and rustic in wabi style tea rooms. Chashitsu can also refer to free-standing buildings for tea. Known in English as tea houses, such structures may contain several tea rooms of different sizes and styles, dressing and waiting rooms, and other amenities, and be surrounded by

864-399: A meal in several courses accompanied by sake and followed by a small sweet ( wagashi ) eaten from special paper called kaishi ( 懐紙 ) , which each guest carries, often in a decorative wallet or tucked into the breast of the kimono . After the meal, there is a break called a nakadachi ( 中立ち ) during which the guests return to the waiting shelter until summoned again by

972-533: A meditative spirituality. In modern times, matcha is also used to flavor and dye foods such as mochi and soba noodles, green tea ice cream , matcha lattes and a variety of Japanese wagashi confectionery. In Japan, labeling standards based on the Food Labeling Law (enacted in 2015) define which teas can be labeled and sold as matcha. According to the law, matcha is defined as powdered tea made by grinding tea leaves, called tencha ( 碾茶 ) , using

1080-409: A noon chaji held in the cool weather season at a purpose-built tea house. The guests arrive a little before the appointed time and enter an interior waiting room, where they store unneeded items such as coats, and put on fresh tabi socks. Ideally, the waiting room has a tatami floor and an alcove ( tokonoma ), in which is displayed a hanging scroll which may allude to the season,

1188-438: A person walks through the tea room chashitsu , and the different seating positions. The use of tatami flooring has influenced the development of tea. For instance, when walking on tatami it is customary to shuffle, to avoid causing disturbance. Shuffling forces one to slow down, to maintain erect posture, and to walk quietly, and helps one to maintain balance as the combination of tabi and tatami makes for

SECTION 10

#1733085952953

1296-634: A popular green tea in Japan, involves kneading tea leaves during manufacturing, whereas matcha is not kneaded. In the case of sencha , kneading the tea leaves destroys the cells and makes it easier for its ingredients to dissolve in hot water. Matcha, however, does not require kneading because the powder is dissolved directly in hot water. Because of this difference in the production process, in Japan, sencha and other simply powdered green teas cannot be labeled or sold as matcha. They are called powdered tea ( 粉末茶 ) and sold as powdered green tea ( 粉末緑茶 ) or instant tea ( インスタント茶 ) in Japan. When comparing

1404-441: A practice known as senchadō ( 煎茶道 , 'the way of sencha') . Tea gatherings are classified as either an informal tea gathering ( chakai ( 茶会 , 'tea gathering') ) or a formal tea gathering ( chaji ( 茶事 , 'tea event') ). A chakai is a relatively simple course of hospitality that includes wagashi (confections) , thin tea, and perhaps a light meal. A chaji is a much more formal gathering, usually including

1512-594: A result, lump tea became an expensive and complicated product during the Song dynasty, and some suggest that this contributed to its rapid decline after the Ming dynasty. In the Ming dynasty , the first emperor Zhu Yuanzhang issued a ban on the production of compressed tea in 1391, which led to the abandonment of compressed tea in China, and a method similar to the modern one, in which loose tea

1620-465: A slippery surface; it is also a function of wearing kimono, which restricts stride length. One must avoid walking on the joins between mats, one practical reason being that that would tend to damage the tatami . Therefore, tea students are taught to step over such joins when walking in the tea room. The placement of tatami in tea rooms differs slightly from the normal placement in regular Japanese-style rooms , and may also vary by season (where it

1728-406: A special brocaded cloth to handle them. The host then collects the utensils, and the guests leave the tea house. The host bows from the door, and the gathering is over. A tea gathering can last up to four hours, depending on the type of occasion performed, the number of guests, and the types of meal and tea served. Every action in chadō – how a kettle is used, how a teacup is examined, how tea

1836-477: A stone mill specialized for tea appeared and was used to grind tea leaves, resulting in finer particles and improved matcha quality. During the Muromachi period (1333-1573), tea spread to the common people. Among the upper classes, the act of drinking tea on expensive Chinese ceramics called karamono ( 唐物 , lit.   ' Tang Dynasty things ' ) became popular. In the 16th century, however, simplicity

1944-508: A strong aroma, and was coated with oil and fat flavoring to make the surface of the lump shiny, to the point that the tea's original aroma was extinguished. Cai Xiang criticized such processing. In addition, the ideal color of tea was considered to be white, rather than green or brown. However, since tea powder could not usually be made white, various processing methods had to be used to make it white. For example, tea buds were plucked when they had just sprouted and repeatedly squeezed, and water

2052-411: A table, or outdoors, using a thermos pot in place of the tetsubin and portable hearth. In the ryūrei ( 立礼 ) style, the tea is prepared with the host seated on a chair at a special table, and the guests also seated on chairs at tables. It is possible, therefore, for ryūrei -style temae to be conducted nearly anywhere, even outdoors. The name refers to the host's practice of performing

2160-473: A tea garden called a roji . Seasonality and the changing of the seasons are considered important for enjoyment of tea and tea ceremony. Traditionally, tea practitioners divide the year into two main seasons: the sunken hearth ( 炉 , ro ) season, constituting the colder months (traditionally November to April), and the brazier ( 風炉 , furo ) season, constituting the warmer months (traditionally May to October). For each season, there are variations in

2268-454: A tea millstone to a fine powder. Tencha refers to tea leaves grown under shade, steamed, and dried without kneading. In tencha , hard parts such as stems and veins are removed from the tea leaves. As a result, tencha has a rich aroma and a mild taste, characterized by little bitterness. While high-grade matcha is ground using a special millstone, matcha made with an ordinary grinder can still be labeled as such. Sencha ( 煎茶 ) ,

SECTION 20

#1733085952953

2376-592: A tea urn containing tea seeds from Eisai, sowed tea seeds in Togano'o, Kyoto , and opened a tea plantation. During the Kamakura period (1185-1333), Tsugano'o tea was called honcha ( 本茶 , lit.   ' real tea ' ) , while teas from other regions was called hicha ( 非茶 , lit.   ' Non-tea ' ) . Tsugano'o tea gained the highest reputation. He also established tea plantations in Uji , Kyoto. Uji thus became

2484-527: A treatise on tea focusing on its cultivation and preparation. Lu Yu's life had been heavily influenced by Buddhism, particularly the Zen– Chán Buddhist school. His ideas would have a strong influence in the development of the Japanese tea. Around the end of the 12th century, the style of tea preparation called tencha ( 点茶 ) , in which powdered matcha was placed into a bowl, hot water added, and

2592-479: Is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha ( 抹茶 ) , powdered green tea , the procedure of which is called temae ( 点前 ) . The English term " Teaism " was coined by Okakura Kakuzō to describe the unique worldview associated with Japanese tea ceremonies as opposed to focusing just on the ceremonial aspect . In the 1500s, Sen no Rikyū revolutionized Japanese tea culture, essentially perfecting what

2700-401: Is a short, general list of common types of temae . Chabako temae ( 茶箱手前 ) is so called because the equipment is removed from and then replaced into a special box known as a chabako ( 茶箱 , lit.   ' tea box ' ) . Chabako developed as a convenient way to prepare the necessary equipment for making tea outdoors. The basic equipment contained in the chabako are

2808-426: Is a simple procedure for making usucha (thin tea). The tea bowl, tea whisk, tea scoop, chakin and tea caddy are placed on a tray , and the hot water is prepared in a kettle called a tetsubin , which is heated on a brazier. This is usually the first temae learned, and is the easiest to perform, requiring neither much specialized equipment nor a lot of time to complete. It may easily be done sitting at

2916-543: Is generally believed to have been introduced to Japan from the Song Dynasty (China) by Zen monk Eisai in 1191, along with tea seeds. He wrote Kissa Yōjōki ( 喫茶養生記 , lit.   ' book of drinking tea for curing ' ) and presented it to Minamoto no Sanetomo , the third shogun of the Kamakura Shogunate , in 1214. At that time, tea was considered a kind of medicine. The Kissa Yōjōki describes how tea

3024-516: Is heated in a raised brazier. The weather determines the exact time to use the sunken hearth or brazier. During the time of year when the brazier does not provide enough heat to the room for the guests to be warm, but the hearth was too warm, the Chajin could cover the hearth with the lid, and put the brazier on top of it. The location of the hearth or brazier is the biggest change between seasons, however, there are many other changes that are made, such as

3132-491: Is in 1575. As the terms imply, koicha is a thick blend of matcha and hot water that requires about three times as much tea to the equivalent amount of water than usucha . To prepare usucha , matcha and hot water are whipped using the tea whisk ( 茶筅 , chasen ) , while koicha is kneaded with the whisk to smoothly blend the large amount of powdered tea with the water. The host serves thin tea to each guest in an individual bowl, while one bowl of thick tea

3240-507: Is known today. The use of Japanese tea developed as a "transformative practice" and began to evolve its own aesthetic, in particular that of wabi-sabi principles. Wabi represents the inner, or spiritual, experiences of human lives. Its original meaning indicated quiet or sober refinement, or subdued taste "characterized by humility, restraint, simplicity, naturalism, profundity, imperfection, and asymmetry" and "emphasizes simple, unadorned objects and architectural space, and celebrates

3348-414: Is not being used), the essential items for the tea-making, including even the fresh water container, are carried into the tea room by the host as a part of the temae . In other temae , the water jar and perhaps other items, depending upon the style of temae , are placed in the tea room before the guests enter. Obon temae ( お盆手前 ) , bon temae ( 盆手前 ) , or bonryaku temae ( 盆略手前 )

Meibutsu - Misplaced Pages Continue

3456-472: Is now known as the Japanese tea ceremony and elevating it to the status of an art form. He redefined the rules of the tea house, tea garden, utensils, and procedures of the tea ceremony with his own interpretation, introduced a much smaller chashitsu (tea house) and rustic, distorted ceramic tea bowls specifically for the tea ceremony, and perfected the tea ceremony based on the aesthetic sense of wabi . Sen no Rikyū's great-grandchildren founded

3564-412: Is possible to rearrange the mats). In a 4.5 mat room, the mats are placed in a circular pattern around a centre mat. Purpose-built tea rooms have a sunken hearth in the floor which is used in winter. A special tatami is used which has a cut-out section providing access to the hearth. In summer, the hearth is covered either with a small square of extra tatami , or, more commonly, the hearth tatami

3672-521: Is replaced with a full mat, totally hiding the hearth. Matcha Matcha ( 抹茶 ) / ˈ m æ tʃ ə , ˈ m ɑː tʃ ə / is a finely ground powder of specially grown and processed green tea leaves that originated in China . Later, the characteristic green color of modern matcha was developed in Japan , where most matcha is produced today. In the 12th century at the latest, Chinese compressed tea ,

3780-434: Is returned to the host, who then cleanses the equipment and leaves the tea room. The host then rekindles the fire and adds more charcoal. This signifies a change from the more formal portion of the gathering to the more casual portion, and the host will return to the tea room to bring in a smoking set ( タバコ盆 , tabako-bon ) and more confections, usually higashi , to accompany the thin tea, and possibly cushions for

3888-434: Is scooped into a cup – is performed in a very specific way, and may be thought of as a procedure or technique. The procedures performed in chadō are known collectively as temae . The act of performing these procedures during a chaji is called "doing temae ". There are many styles of temae , depending upon the school, occasion, season, setting, equipment, and countless other possible factors. The following

3996-430: Is shared among several guests. This style of sharing a bowl of koicha first appeared in historical documents in 1586, and is a method considered to have been invented by Sen no Rikyū. The most important part of a chaji is the preparation and drinking of koicha , which is followed by usucha . A chakai may involve only the preparation and serving of thin tea (and accompanying confections), representing

4104-505: Is steeped in hot water and extracted, became the mainstream. In Shen Defu 's Wanli ye huo bian (Unofficial Gleanings of the Wanli Era, Chinese : 萬厲野獲編 ), it is recorded that "At the beginning of the Ming Dynasty, teas from all over China were offered to the emperor, of which Jianning tea and Yángxiàn tea were the most highly valued. At that time, the Song dynasty production method

4212-478: Is the first tea of the year, plucked in late April to late May. Niban-cha is the second tea plucked about 45 days after ichiban-cha is plucked. Ichiban-cha contains more total nitrogen and free amino acids, which contribute to its flavor, while niban-cha contains more tannin ( catechins ), which is the bitter component. Commercial considerations, especially outside Japan, have increasingly seen matcha marketed according to "grades", indicating quality. Of

4320-425: The tatami in order of prestige. When the last guest has taken their place, they close the door with an audible sound to alert the host, who enters the tea room and welcomes each guest, and then answers questions posed by the first guest about the scroll and other items. The chaji begins in the cool months with the laying of the charcoal fire which is used to heat the water. Following this, guests are served

4428-409: The temae performed and utensils and other equipment used. Ideally, the configuration of the tatami in a 4.5 mat room changes with the season as well. During the sunken hearth season, the Chajin opens the sunken hearth in the middle of the tea room. Water is heated using the sunken hearth. The sunken hearth is the only form of heat in the room during the winter. During the brazier season, water

Meibutsu - Misplaced Pages Continue

4536-472: The Omotesenke , Urasenke , and Mushakōjisenke schools of tea ceremony, and the tea ceremony spread not only to daimyo (feudal lords) and the samurai class but also to the general public, leading to the establishment of various tea ceremony schools that continue to this day. Zen Buddhism was a primary influence in the development of the culture of Japanese tea. Shinto has also greatly influenced

4644-560: The Record of Tea , the finer the sieve, the more the tea floats; the coarser the sieve, the more the tea sinks, so it seems that the particles of the powder were larger than those of modern matcha. The tea ceremonies at Kennin-ji Temple in Kyoto and Engaku-ji Temple in Kamakura are examples of the traditions of the Song dynasty. The lump tea presented to the emperor was mixed with borneol , which had

4752-403: The Song dynasty (960-1279). According to these documents, high-grade lump tea (compressed tea), as typified by Lóngfèng Tuánchá ( 龍鳳團茶 , lit.   ' Dragon and Phoenix Lump Tea ' ), was ground to powder with a metal niǎn , then sifted, after which the powder was poured into a tea bowl, hot water was poured into the bowl, and the tea was prepared with a tea whisk. According to

4860-459: The Yuan dynasty contains the words mòchá ( 末茶 ) and mòzichá ( 末子茶 ), and there is a theory that these words came to be called "matcha" in Japan. However, this book was published about 100 years after Eisai, and no documents have been found to indicate whether those words were introduced to Japan and changed to matcha by the 16th century. Eisai's disciple, the monk Myōe (1173-1232), received

4968-451: The shogun , the imperial court, and feudal lords, and did not sell tea to the common people. The shaded cultivation of tea was allowed only to Uji tea masters, and the production of high-grade matcha and gyokuro (high-grade sencha) was monopolized by the Uji tea masters. The oldest known brand of matcha is Baba Mukashi ( 祖母昔 , lit.   ' grandmother's old days ' ) . Grandmother

5076-502: The Ikao cotton cloth dyed in the iron spring water, and some are useless and ugly and impossible to carry, like the fierce fishes of Kamakura—the fishes which blow themselves up into a globe when angry or excited and then remain blown up—as an eternal punishment I suppose—and get turned into lanterns. There are dozens of all varieties, useful and useless, dear and queer, sensible and silly, so that people with much-travelled acquaintances are soon in

5184-543: The Japanese tea ceremony. For example, the practice of purifying one's hands and mouth before practicing the tea ceremony is influenced by the Shinto purification ritual of misogi . The architectural style of the chashitsu and the gate that serves as the boundary between the tea garden and the secular world have been influenced by Shinto shrine architecture and the torii (shrine gate) . Much less commonly, Japanese tea practice uses leaf tea, primarily sencha ,

5292-832: The Muromachi period, the term tea master ( 茶師 , chashi ) has been used to refer to a tea manufacturer and seller. In the Edo period (1603-1867), the term tea master came to refer specifically to the official tea masters ( 御用茶師 , goyō chashi ) of Uji, Kyoto, whose status was guaranteed by the Tokugawa shogunate . There were three ranks of Uji tea masters: gomotsu tea masters ( 御物茶師 , gomotsu chashi ) , ofukuro tea masters ( 御袋茶師 , ofukuro chashi ) , and otōri tea masters ( 御通茶師 , otōri chashi ) . Uji tea masters were allowed to use their family names and carry swords at their waists like samurai, and they dealt exclusively with

5400-531: The Shogun was called Ochatsubo Dōchū ( 御茶壺道中 , lit.   ' tea jar journey ' ) , and even the lords had to stand by the road when the procession carrying the tea jars passed through the streets. After the Meiji Restoration (1868), Uji tea growers, who had monopolized the production of tencha under shaded cultivation, lost their privileged position. They also lost their business partners, such as

5508-445: The Shogun, were well-known brands of matcha. Taka no Tsume ( 鷹の爪 , lit.   ' hawk's claw ' ) and Shiro ( 白 , lit.   ' white ' ) brand teas were also well known. At that time, matcha was shipped in tea jars filled with tencha in its leaf form, which was ground into a powdered form using a tea grinder when drunk. The event of transporting tea jars from Uji, Kyoto to Edo (now Tokyo) to present to

SECTION 50

#1733085952953

5616-556: The Tōkaidō depict meibutsu . These include Arimatsu shibori , various tie-dyed fabrics sold at Narumi (station 41), and kanpyō (sliced gourd), a product of Minakuchi (station 51), as well as a famous teahouse at Mariko (station 21) and a famous tateba (rest stop) selling a type of ricecake called ubagamochi at Kusatsu (station 51). Another category are special tea tools that were historic and precious items of Japanese tea ceremony . Evelyn Adam gave

5724-477: The amount of tencha and matcha in circulation, it is estimated that two-thirds of the matcha distributed globally does not meet the original definition of matcha. In China during the Tang dynasty (618–907), tea leaves were steamed and formed into compressed tea (tea bricks) for storage and trade. According to Lu Yu 's The Classic of Tea (760-762), tea was first made by roasting compressed tea in solid form over

5832-448: The best quality tea leaves used in preparing thick tea. Historically, the tea leaves used as packing material for the koicha leaves in the tea urn ( 茶壺 , chatsubo ) would be served as thin tea. Japanese historical documents about tea that differentiate between usucha and koicha first appear in the Tenmon era (1532–1555). The first documented appearance of the term koicha

5940-546: The best-known – and still revered – historical figure in tea, followed his master Takeno Jōō 's concept of ichi-go ichi-e , a philosophy that each meeting should be treasured, for it can never be reproduced. His teachings perfected many newly developed forms in architecture and gardens , art , and the full development of the "way of tea". The principles he set forward – harmony ( 和 , wa ) , respect ( 敬 , kei ) , purity ( 清 , sei ) , and tranquility ( 寂 , jaku ) – are still central to tea. Sen no Rikyū

6048-400: The bowl in a gesture of respect to the host. The guest rotates the bowl to avoid drinking from its front, takes a sip, and compliments the host on the tea. After taking a few sips, the guest wipes clean the rim of the bowl and passes it to the second guest. The procedure is repeated until all guests have taken tea from the same bowl; each guest then has an opportunity to admire the bowl before it

6156-400: The common people. During the Tang dynasty , "bitter when sipped and sweet when swallowed" ( The Classic of Tea ) was regarded as the true taste of tea. However, during the Song dynasty, this ideal was forcibly replaced by four characteristics: "aroma, sweetness, richness, and smoothness" ( Treatise on Tea ). This was an attempt to completely eliminate the bitterness that tea naturally has. As

6264-432: The cultural world of Ashikaga Yoshimitsu and his villa in the northern hills of Kyoto ( Kinkaku-ji ), and later during this period, the rise of Higashiyama culture , centered around the elegant cultural world of Ashikaga Yoshimasa and his retirement villa in the eastern hills of Kyoto ( Ginkaku-ji ). This period, approximately 1336 to 1573, saw the budding of what is generally regarded as Japanese traditional culture as it

6372-466: The emperor." With the ban on compressed tea, matcha, a powder made from it, also fell into disuse in China. From then on, matcha was to evolve in Japan based on Japanese aesthetics and principles. Some historians have pointed out that since the Ming Dynasty was a heavily agriculturalist dynasty with a strong spirit of respect for the military, and the Hongwu Emperor was a man who had risen from

6480-451: The fine, bright green, talc-like powder known as matcha . Grinding the leaves is a slow process because the mill stones must not get too warm, lest the aroma of the leaves be altered. Up to one hour may be needed to grind 30 grams of matcha. The flavor of matcha is dominated by its amino acids . The highest grades of matcha have a more intense sweetness and deeper flavor than the standard or coarser grades of tea harvested later in

6588-593: The first and last bows while standing. In ryūrei there is usually an assistant who sits near the host and moves the host's seat out of the way as needed for standing or sitting. The assistant also serves the tea and sweets to the guests. This procedure originated in the Urasenke school, initially for serving non-Japanese guests who, it was thought, would be more comfortable sitting on chairs. The Japanese traditional floor mats, tatami , are used in various ways in tea offerings. Their placement, for example, determines how

SECTION 60

#1733085952953

6696-410: The first half of the 15th century at the latest. This method, which was initiated to protect the sprouts from frost damage, resulted in the development of the unique Japanese matcha ( tencha ), which was bright green, had a unique aroma and flavor, and was of dramatically improved quality. By blocking sunlight, photosynthesis in tea leaves is inhibited, preventing the transformation of theanine ,

6804-523: The first step to satori , or enlightenment. Central are the concepts of omotenashi , which revolves around hospitality . Murata Jukō is known in chanoyu history as an early developer of tea as a spiritual practice. He studied Zen under the monk Ikkyū , who revitalized Zen in the 15th century, and this is considered to have influenced his concept of chanoyu . By the 16th century, tea drinking had spread to all levels of society in Japan. Sen no Rikyū and his work Southern Record , perhaps

6912-562: The following account of meibutsu in her 1910 book, Behind the Shoji : The strain of giving would really become unendurable to half the people in Japan were it not for what is known as the "meibutsu" or specialty of each town. This fills in gaps nicely; this provides the answer to vexed questions. "What shall I give to the kind person from whom I have received my twenty-fifth English lesson?" "A meibutsu." "And what shall I send my ailing father-in-law?" "A meibutsu" also, both to be brought back from

7020-418: The guests' comfort. The host will then proceed with the preparation of an individual bowl of thin tea to be served to each guest. While in earlier portions of the gathering conversation is limited to a few formal comments exchanged between the first guest and the host, in the usucha portion, after a similar ritual exchange, the guests may engage in casual conversation. After all the guests have taken tea,

7128-459: The host cleans the utensils in preparation for putting them away. The guest of honour will request that the host allow the guests to examine some of the utensils, and each guest in turn examines each item, including the tea caddy and the tea scoop. (This examination is done to show respect and admiration for the host.) The items are treated with extreme care and reverence as they may be priceless, irreplaceable, handmade antiques , and guests often use

7236-433: The host, who uses the break to sweep the tea room, take down the scroll and replace it with a flower arrangement, open the tea room's shutters, and make preparations for serving the tea. Having been summoned back to the tea room by the sound of a bell or gong rung in prescribed ways, the guests again purify themselves and examine the items placed in the tea room. The host then enters, ritually cleanses each utensil – including

7344-400: The incense, utensils, and clothing worn. During the winter, a type of incense known as Neriko, a type of incense that is formed into pellets, is used. Jin or Byakudan are used in the summer, and during the end of spring or the beginning of autumn, the Chajin puts out Kokukobei or Umegako. Guests drink tea from a more cylindrical style of bowl in the winter to keep in heat, and use a flat bowl in

7452-410: The leading tea production area in Japan. In Japan, matcha then became an important item at Zen monasteries, and from the 14th through the 16th centuries, it was highly appreciated by members of the upper echelons of society. Until the 13th century, matcha was made by grinding tea leaves in a grinder called a yagen ( 薬研 ) , but the particles were rough and coarse in texture; in the 14th century,

7560-428: The leaves a darker shade of green, and causes the production of amino acids , in particular theanine . After harvesting, if the leaves are rolled up before drying as in the production of sencha (煎茶), the result will be gyokuro (jade dew) tea. If the leaves are laid out flat to dry, however, they will crumble somewhat and become known as tencha ( 碾茶 ). Then, tencha may be deveined, destemmed, and stone-ground to

7668-422: The leaves are instead left to dry rather than be kneaded. Since the leaves' cell walls are still intact, brewing tencha tea results in a pale green brew, which has a mellower taste compared to other green tea extracts, and only the highest grade of tencha leaves can brew to its fullest flavor. Tencha leaves are half the weight of other tea leaves such as sencha and gyokuro so most tencha brews require double

7776-414: The long history of chadō and are active today. Japanese tea ceremonies are typically conducted in specially constructed spaces or rooms designed for the purpose of tea ceremony. While a purpose-built tatami -floored room is considered the ideal venue, any place where the necessary implements for the making and serving of the tea can be set out and where the host can make the tea in the presence of

7884-467: The lowest strata of society, he may have disliked the excessively refined and extravagant compressed tea. The first documented evidence of tea in Japan dates to the 9th century. It is found in an entry in the Nihon Kōki having to do with the Buddhist monk Eichū ( 永忠 ) , who is thought to have brought some tea back to Japan on his return from China. The entry states that Eichū personally prepared and served sencha ( 煎茶 ) to Emperor Saga , who

7992-527: The luxuries associated with it became a kind of status symbol among the warrior class , there arose tōcha ( 闘茶 , "tea tasting") parties wherein contestants could win extravagant prizes for guessing the best quality tea – that was grown in Kyoto , deriving from the seeds that Eisai brought from China. The next major period in Japanese history was the Muromachi period , pointing to the rise of Kitayama Culture ( ja:北山文化 , Kitayama bunka ) , centered around

8100-442: The mellow beauty that time and care impart to materials." Sabi , on the other hand, represents the outer, or material side of life. Originally, it meant "worn", "weathered", or "decayed". Particularly among the nobility, understanding emptiness was considered the most effective means to spiritual awakening, while embracing imperfection was honoured as a reminder to cherish one's unpolished and unfinished nature – considered to be

8208-528: The method of growing tea plants in the shade by covering them with straw or reeds originated in Japan in the late 16th century. For example, the Portuguese missionary João Rodrigues Tçuzu , who came to Japan in 1577, wrote about shaded cultivation in his History of the Japanese Church (Historia da Igreja do Japão) in 1604. However, recent soil analyses of Uji tea plantations have revealed that it began in

8316-491: The method of making powdered tea from steam-prepared dried tea leaves and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. Although the term "matcha" ( 抹茶 ) is not used, powdered tea prepared with a tea whisk is believed to have originated at the latest in the 11th century in China. The most famous references to powdered tea are Cai Xiang 's Record of Tea (1049-1053) and Emperor Huizong 's Treatise on Tea (1107), both from

8424-439: The more relaxed, finishing portion of a chaji . The equipment for tea ceremony is called chadōgu ( 茶道具 ) . A wide range of chadōgu is available and different styles and motifs are used for different events and in different seasons. All the tools for tea are handled with exquisite care, being scrupulously cleaned before and after each use and before storing, with some handled only with gloved hands. Some items, such as

8532-435: The next place I happen to visit. The shops there are sure to make a reduction on quantity, well knowing that every person who goes off on a holiday is expected to return with "meibutsu" for everybody he knows, the idea being that a person who has enjoyed himself and had nothing particular to do should try to make up to those left behind in the place where they belong, engaged in the usual dull routine. Help to lift somebody out of

8640-620: The number of leaves. About an hour is needed to grind 40 to 70 g of tencha leaves into matcha, and matcha does not retain its freshness as long as tencha in powder form because powder begins to oxidize. Drinking and brewing tencha is traditionally prohibited by the Japanese tea ceremony. Until the Edo period (1603-1867), the production of matcha ( tencha ) was monopolized by tea growers in Uji, Kyoto. The best brands of matcha at that time were Baba Mukashi ( 祖母昔 ) , Hatsu Mukashi ( 初昔 ) , and Ato Mukashi ( 後昔 ) , which were offered to

8748-411: The parcels that have arrived lately. Distinctive things like blown-up fish may be out of the question, but there are sure to be some local or non-committal contributions. Doubtless there will be eggs hardly a month old yet, and cakes that only came week before last. Either of these will do nicely; therefore the lady wraps them up properly and passes them on. Nine times out of ten, she who receives them does

8856-433: The raw material for matcha, was introduced to Japan. When the production of compressed tea was banned in China in 1391, matcha was abandoned in China but continued to develop in Japan thereafter. When the method of shaded growing was invented in Japan in the 15th century, matcha transformed into a bright green tea from its previous brown color. Tea plants used for matcha are shade-grown for three to four weeks before harvest;

8964-453: The regent ordered his teamaster to commit ritual suicide . The way of tea was never so closely intertwined with politics before or after. After the death of Rikyū, essentially three schools descended from him to continue the tradition. The way of tea continued to spread throughout the country and later developed not only from the court and samurai class, but also towards the townspeople. Many schools of Japanese tea ceremony have evolved through

9072-432: The rut by bringing home to him or her some little novelty—that is the kindly spirit—and never mind what the trifle may be. Whether a metal pipe or a bamboo toy, it can be presented with perfect propriety to grandmother or infant grandson. "Meibutsus" vary greatly of course. Some are sticky like the chestnut paste of Nikko, some are bulky and a source of perpetual anxiety like the fragile baskets of Arima, some are pretty like

9180-399: The same; also her friend and her friend's friend, till those eggs or cakes are nearly as travelled as a war correspondent. Meibutsu are key to the promotion of tourism within Japan, and have been frequently depicted in media since the Edo period (1603–1867). Chad%C5%8D The Japanese tea ceremony (known as sadō/chadō ( 茶道 , 'The Way of Tea') or chanoyu ( 茶の湯 ) )

9288-417: The seated guest(s) can be used as a venue for tea. For instance, a tea gathering can be held picnic -style in the outdoors, known as nodate ( 野点 ) . For this occasion a red parasol called nodatekasa ( 野点傘 ) is used. A purpose-built room designed for the wabi style of tea is called a chashitsu , and is ideally 4.5- tatami in floor area. A purpose-built chashitsu typically has

9396-432: The shogun. Uji tea growers still sell these brands today. Today, various tea stores sell their own grades of brand-name teas. Although there are no clear standards for matcha grades by the Japanese government or tea industry associations, there is a traditional distinction between ichiban-cha ( 一番茶 , lit.   ' first tea ' ) and niban-cha ( 二番茶 , lit.   ' second tea ' ) . Ichiban-cha

9504-578: The shoguns and feudal lords. On the other hand, shaded cultivation became possible outside of Uji. In the Taishō era (1912-1926), the invention of the " tencha dryer" promoted the mechanization of tea production. Matcha is made from shade-grown tea leaves that also are used to make gyokuro . The preparation of matcha starts several weeks before harvest and may last up to 20 days, when the tea bushes are covered to prevent direct sunlight. This slows down growth, stimulates an increase in chlorophyll levels, turns

9612-456: The stems and veins are removed during processing. During shaded growth, the plant Camellia sinensis increases in theanine and caffeine production. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk. The traditional Japanese tea ceremony , typically known as "chanoyu" (茶の湯), centers on the preparation, serving and drinking of matcha as hot tea, and embodies

9720-431: The summer to release heat. Different designs are depicted on the tea bowl based on the season. During the summer, participants wear a kimono made up of one layer to ensure that it is not too hot. However, outside the summer, participants wear a double-layered kimono so they will be warmer. There are two main ways of preparing matcha for tea consumption: thick ( 濃茶 , koicha ) and thin ( 薄茶 , usucha ) , with

9828-417: The tea and hot water whipped together, was introduced to Japan by Buddhist monk Eisai on his return from China. He also took tea seeds back with him, which eventually produced tea that was considered to be the most superb quality in all of Japan. This powdered green tea was first used in religious rituals in Buddhist monasteries . By the 13th century, when the Kamakura shogunate ruled the nation and tea and

9936-408: The tea bowl, tea whisk (kept in a special container), tea scoop and tea caddy, and linen wiping cloth in a special container, as well as a container for little candy-like sweets. Many of the items are smaller than usual, to fit in the box. This gathering takes approximately 35–40 minutes. Hakobi temae ( 運び手前 ) is so called because, except for the hot water kettle (and brazier if a sunken hearth

10044-425: The tea bowl, whisk, and tea scoop – in the presence of the guests in a precise order and using prescribed motions, and places them in an exact arrangement according to the particular temae procedure being performed. When the preparation of the utensils is complete, the host prepares thick tea. Bows are exchanged between the host and the guest receiving the tea. The guest then bows to the second guest, and raises

10152-410: The tea storage jar which has the name Chigusa , are so revered that, historically, they were given proper names like people, and were admired and documented by multiple diarists. The honorary title [[[Senke Jusshoku]]  [ ja ] ] Error: {{Transliteration}}: transliteration text not Latin script (pos 93) ( help ) is given to the ten artisans that provide the utensils for the events held by

10260-422: The theme of the chaji , or some other appropriate theme. The guests are served a cup of the hot water, kombu tea, roasted barley tea, or sakurayu . When all the guests have arrived and finished their preparations, they proceed to the outdoor waiting bench in the roji , where they remain until summoned by the host. Following a silent bow between host and guests, the guests proceed in order to

10368-410: The three primary iemoto Schools of Japanese tea known as the san-senke . Some of the more essential components of tea ceremony are: Procedures vary from school to school, and with the time of year, time of day, venue, and other considerations. The noon tea gathering of one host and a maximum of five guests is considered the most formal chaji . The following is a general description of

10476-463: The year. The majority of matcha today is produced in Japan , where it is highly regarded as part of the tea ceremony ( chanoyu ) but rarely used otherwise. China and Vietnam also produce some matcha intended for export to the Japanese market, but they are regarded as inferior to the Japanese product and typically used in iced beverages, for example. Tencha refers to green tea leaves that have not yet been ground into fine powder as matcha , as

10584-473: Was dancha ( 団茶 , "cake tea" or "brick tea") – tea compressed into a nugget in the same manner as the pu-er tea is today. This then would be ground in a mortar, and the resulting ground tea mixed together with various other herbs and flavourings. The custom of drinking tea, first for medicinal, and then largely for pleasurable reasons, was already widespread throughout China. In the early 9th century, Chinese author Lu Yu wrote The Classic of Tea ,

10692-655: Was Myōshūni ( 妙秀尼 , died 1598), daughter of Rokkaku Yoshikata , who married Kanbayashi Hisashige. She was called "Baba" (grandmother) by Tokugawa Ieyasu . Myōshūni excelled in tea making, and Ieyasu often enjoyed drinking her tea. The matcha made by her method was named Baba Mukashi , and later became the tea offered to the Shogun . According to one theory, Baba Mukashi was named by Ieyasu. Other than Baba Mukashi , Hatsu Mukashi ( 初昔 , lit.   ' first old days ' ) and Ato Mukashi ( 後昔 , lit.   ' later old days ' ) , which were also presented to

10800-477: Was a brownish-black lump tea, not green like today's matcha. It is thought that this lump tea was powdered by a grinder and consumed as matcha. The word matcha ( 抹茶 ) can be found in neither Chinese literature of the time nor Eisai's book. In Japan, the word "matcha" first appears in the Japanese language dictionary Unpo Iroha Shū (1548) compiled in the Muromachi period (1336-1573). The Book of Agriculture (1313) by Wang Zhen ( fl. 1290–1333) of

10908-409: Was added repeatedly to grind them. There was also a brand of white tea called "water buds" ( 水芽 ), in which the leafy part of the bud was removed and only the veins were used as raw material. The complex manufacturing process of lump tea during the Song dynasty required significant labor and money, and even the slightest error could result in failure. Consequently, it was expensive and inaccessible to

11016-404: Was at its height. However, it was increasingly at odds with the rustic and simple aesthetics continuously advertised by his tea master, which the regent increasingly saw as a threat to cementing his own power and position, and their once close relationship began to suffer. In 1590, one of the leading disciples of Rikyu, Yamanoue Sōji , was brutally executed on orders of the regent. One year later

11124-456: Was emphasized by tea masters such as Murata Jukō and Sen no Rikyū . By emphasizing introspection over boasting and obsession, the Japanese tea ceremony was born and developed, featuring tea served in rather simple utensils. The wabi-sabi aesthetic, which finds beauty in modesty, simplicity, and imperfection, came to be emphasized along with the tea ceremony. It was conventionally believed that

11232-420: Was made in the Song dynasty as seen by Eisai. It states that tea leaves were plucked in the morning, steamed immediately, and then placed in a roasting rack to roast all night. This process is believed to have been introduced to Japan at that time, but the major difference is that today's matcha production process does not include a long roasting process, except for drying for about 30 minutes. The tea at that time

11340-496: Was on an excursion in Karasaki (in present Shiga Prefecture ) in 815. This sencha is thought to be Chinese compressed tea, not sencha as we know it today, in which tea leaves are steeped in hot water to extract the ingredients. By imperial order in 816, tea plantations were established in the Kinki region of Japan. However, interest in tea in Japan faded after this. Matcha ( 抹茶 )

11448-514: Was on an excursion in Karasaki (in present Shiga Prefecture ) in 815. By imperial order in 816, tea plantations began to be cultivated in the Kinki region of Japan. However, the interest in tea in Japan faded after this. In China , tea had already been known, according to legend, for more than three thousand years (though the earliest archaeological evidence of tea-drinking dates to the 2nd century BCE). The form of tea popular in China in Eichū's time

11556-465: Was still in effect, and all the tea offered was ground and kneaded with a medicine grinder into a shape known as a Lóngtuán ( 龍團 , lit.   ' lump of dragon ' ), both large and small. However, in September of the 24th year of Hongwu, the emperor had the production of lóngtuán discontinued due to the heavy burden on the people's power. Instead, he made them pluck only tea buds and offer them to

11664-574: Was the leading teamaster of the regent Toyotomi Hideyoshi , who greatly supported him in codifying and spreading the way of tea, also as a means of solidifying his own political power. Hideyoshi's tastes were influenced by his teamaster, but nevertheless he also had his own ideas to cement his power such as constructing the Golden Tea Room and hosting the Grand Kitano Tea Ceremony in 1587. The symbiotic relationship between politics and tea

#952047