Chanoyu Ceremony Etiquette

Like any aspect of a Japanese Ceremony, every little detail has its own name and importance…let’s look at a guests’ etiquette:

There can be several guests in a tea ceremony; however for a small meeting the average is about four or five.  The first guest is considered a guest of honor and is called Shokyaku; the second guest is called a Jikyaku and the others are simply called Kyaku.  The last person also has a special name called Tsume.  These guests have a certain sitting order as well as special duties.  For example: the Shokyaku is the main person to communicate with the host (or Teishu).  Here’s information on the dialog between the Shokyaku and the host:

http://japanese-tea-ceremony.net/expressions.html

The Teishu would then have a bowl of sweets called a Wagashi.  The bowl is placed between the Teishu and Shokyaku and the Teishu will verbally indicate that the bowl is for the guests.  The Shokyaku then uses both hands to move the bowl to the right to the other guests.

The Shokyaku will then stand and walk to the tea bowl and sit in front of it.  The Shokyaku will then use his cloth or Dashibukusa in his right hand picks up the bowl and places it in the palm of his left hand.  The Shokyaku will then walk back to his seat and sit down.  Then bowl is turned clockwise two times.  Then the tea is drunk in only three little sips, leaving enough for the next two guests.

Then the rim is wiped with a Kaishi.  Then the bowl is passed to all of the guests until it reaches the Tsume.  The last guest will then return the bowl to the Shokyaku who will then inspect the bowl to be sure that there is no damage before returning it to the host.

The host will then ask the guests if they had enough to drink.  If this is so then the Shokyaku will ask the host to clean up and finish the ceremony.

Phew!  What a ceremony!  What do you all think??

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Japanese Tea Ceremony Utensils

When it comes to a simple Japanese Tea Ceremony, it is anything but simple.  Especially when it comes to the utensils.  There are a plethora of utensils, each with its own ritualistic important.  The tools as a whole is called a Dōgu (道具, literally meaning tools) Let’s take a look at each and every one, shall we?

Cha-ire (茶入) (tea caddy) – the shape is usually tall and thin.  The caddy is usually ceramic and stored in decorative bags called Shifuku.

Chakin (茶巾) (hemp cloth) – A chakin does not necessarily have to be made of hemp; it can also be made of linen.  The cloth is used to ritually cleanse the tea bowl after a guest has finished the tea and has returned it to the host.

Chasen (茶筅) (whisk) – this utensil is carved from a single piece of bamboo.  They are technically considered Dōgu; however, it is still necessary in mixing the tea.

Chashaku (茶杓) (tea scoop) – this utensil is also carved from single piece of ivory or bamboo.  This utensil is important because it allows for the correct proportions of the matcha or green tea powder.

Chawan (茶碗) (tea bowl) – This is the most important utensil because otherwise how else are you going to drink the tea?  There are different styles depending on the type of tea or the season.  For example, the host serves the tea in shallow bowls in the summer to allow the tea to cool faster.  In the winter, the tea is served in deeper bowls to maintain the tea’s heat.

Fukusa (袱紗) (silk cloth) – this is a silk cloth that is used in the ritualistic cleansing of the Chashaku.

Furo (風炉) (portable brazier) – This utensil is used primarily in the spring and summer seasons.

Hishaku (柄杓)(Ladle) – this utensil is made of bamboo and is used to transfer the hot water from the iron pot to the tea bowl.  There are various sizes depending on the ceremony and the season.

Kama / Chanoyugama (釜) (iron pot, or kettle) – This utensil is essentially in heating up the water needed for tea.  The Kama is made of iron or copper while the lid is made from cast iron (however, the lid can also be made of bronze, copper, brass, silver or even ancient bronze mirror).

Kensui (建水) (waste water receptacle/ bowl) – this is container where the waste water of recently rinsed tea bowls is held.  To dispose of it during the ceremony is as well as reusing the waste water is a huge ritualistic no-no.

Kobukusa (古帛紗) or Dashibukusa (出帛紗) (silk cloth) – this silk cloth is brought in by the guest.  This cloth is used if a guest would like to inspect a piece of equipment throughout the ceremony.  They are not allowed to touch any of the utensils with their hands; however, they are allowed to touch so long as it is with this cloth.

Ro (炉) (sunken hearth) – this hearth is used in the autumn and winter months.  The sunken structure helps insulate the pot so that it can keep the water hot.

Phew! What a rundown.  I have seen part of a tea ceremony before.  However, I have never seen all of these utensils used.  I find this subject fascinating and would love to find a tea house and see this ceremony in action.  What about you, dear readers?

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In the wake of the 2011 World Tea Expo I came across a series of accessories which make it simple to brew your tea. A couple of these have been around a few years, such as Adagio Teas’ ingenuiTEA. However, with new entrants to this area of tea making fun there’s a need for a product SHOOTOUT!

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This year’s World Tea Expo is my 3rd trip to this event. I’ve appreciated the opportunities to learn and meet new people each year. I’ve made friends and contacts from every corner of the world and every continent save for Antarctica. The events and sights from this first day of the expo are similar to those from the past two years. Full of energy, vibrant colors and effusive scents tantalizing for everyone here. Read more to learn more.

Check out my coverage of both Day 1 and Day 2 of the 2011 World Tea Expo.

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This year’s World Tea Expo is my 3rd trip to this event. I’ve appreciated the opportunities to learn and meet new people each year. I’ve made friends and contacts from every corner of the world and every continent save for Antarctica. The events and sights from this first day of the expo are similar to those from the past two years. Full of energy, vibrant colors and effusive scents tantalizing for everyone here. Read more to learn more.

This is coverage of Day 1 of the 2011 World Tea Expo. Please also check out coverage of Day 2 and Day 3.

Read the rest of this entry »

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