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 See more

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 … See more

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 … See more

Every action in chadō – how a kettle is used, how a teacup is examined, how tea is scooped into a cup – is performed in a very specific way, … See more

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 … See more

There are two main ways of preparing matcha for tea consumption: thick (濃茶, koicha) and thin (薄茶, usucha), with 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, … See more

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 … See more