Our Guide to the Japanese Tea Ceremony

Japanese tea ceremonies have their roots in Zen Buddhism, dating back as far as the 9th century when traveling monks brought the first crop over from China. Due to expense, tea was a drink for the upper classes, and over time came to symbolize purity and sohpsitication. 

The chanoyu (way of tea) really took shape under the care of tea master Sen no Rikyu (1522 – 1591), who perfected the art of preparing and serving tea, laying down instructions for procedures, utensils, and even the surroundings. Rikyu’s works are evident today in the teahouse architecture and landscaped gardens which form an intrinsic part of any tea ceremony.

The best tea ceremonies take place in refined, traditional settings: tatami mats on the floor, sliding shoji screen doors, ikebana flower arrangements, and intricate gardens to look at outside. 

Each guest is welcomed with a silent bow, then invited to wash their hands before entering the tea room. The host then enters and begins slowly boiled the tea and prepared the tea bowls. They will also display and use their fukusa (silk cloth), believed to represent the host’s spirit, to handle the hot kettle. 

Remember to rotate your bowl by 180 degrees when given to you – ensuring you do not drink from the decorative side – and wipe your bowl clean after use. You’ll also typically enjoy wagashi sweets to complement the tea.