- Windows Media Player - Real player Information of Tohoku district-off the Pacific Ocean Earthquake The History of the Tea Ceremony 　 　The tea plant is said to originate in the zone that extends from southern China to the region of Assam in India. The custom of tea drinking also began in southern China. 　Tea is first mentioned in Japanese literature in the ninth century. At the end of the 12th century, during the Kamakura Period (1185-1333), tea was reintroduced to Japan by the monk Eisai who, after returning from studies in Song (Sung), China, established the tea ritual as it was practiced in Chinese Zen Buddhist temples. 　 　Later, in the Muromachi Period (1333-1568), tea ceremonies were held in teahouses of the shoinzukuri architectural style and the tea was made with beautiful and expensive tea utensils imported from China. 　Counterpoint to the increasing ostentation of the tea ceremony, the 16th century saw the birth of wabi, an aesthetic that seeks beauty in imperfection and lowly circumstances. Advocates of the movement began serving tea in small teahouses no larger than four-and-a-half tatami mats. The Wabi-cha Way of Tea was refined and perfected by the great tea master Sen no Rikyu (1522-91) and is the origin of today's tea ceremony. The Way of Tea in Matsue 　 　The Way of Tea has been popular in Matsue since the Edo Period (ca. 1600-1868) and was practiced by successive rulers of the Matsue Domain. Matsudaira Fumai, the seventh feudal lord of Matsue and an accomplished tea master, was particularly responsible for promoting the tea ceremony and crafting of tea utensils. The Way of Tea eventually spread to the merchant class in Matsue. By the time of the Meiji Period (1868-1912), what came to be known as the Fumai Style Tea Ceremony began to be widely practiced by the citizenry. 　The tea culture has never waned in Matsue, so it is still alive and well today. In homes all over the city tea drinking is part of everyday life and people enjoy a variety of teas from mild-flavored usucha to the strong-flavored sencha popularly known as "green tea." Matsue, one of the country's leading consumers of tea and the traditional fine confections (wagashi) that accompany tea drinking, is known throughout Japan as a mecca of tea culture. Chashitsu 　 　The teahouse or tearoom where the tea ceremony is held. If the room is smaller than four-and-a-half tatami mats it is called a koma (small room); if it is four-and-a-half mats or larger it is called a hiroma (large room). 　The type of tearoom in the illustration is called nijo nakaita daimeseki and consists of two full-sized mats, a wooden board inset, and a daime-datami mat. Daime-datami, where the host sits to prepare the tea, is only three-quarters as large as a full-size tatami mat. Chawan 　 The teabowl from which matcha (powdered ceremonial tea) is drunk. Usuchaki 　 　A container in which matcha is kept. The tea container pictured, a Natsume, is a typical container (usuchaki) for holding a powdered tea called usucha. Kakemono 　 　A hanging scroll mounted on cloth or paper and placed in the alcove, which is the focal point of the tearoom. The scroll conveys to guests through its picture or calligraphy the intent of the tea ceremony. Hanaire 　 　The vase that holds the flowers used to ornament the alcove. The flowers in a tearoom are called chabana ("tea flowers"). Kama 　 The kettle for heating water used in the tea ceremony. Ro 　 　A sunken hearth in the tearoom where the water is heated. It is used from November through April. Furo 　 　A portable brazier in which a charcoal fire is made to heat the water. It is used from May through October. Chashaku 　 A slender scoop used to dispense powdered tea from the tea container. Chasen 　 　A whisk-shaped utensil used to mix the powdered tea with hot water. The head of the whisk is formed from a single piece of bamboo split into 80 to 100 or more fibers. Mizusashi 　 　The jar that holds the water used to replenish the kettle and to rinse the teabowl and tea whisk. Kashiki 　 　The dish that holds the Japanese-style confection served prior to partaking of the tea. Hishaku 　 　A bamboo ladle used by the host to scoop hot water from the kettle and water from the jar. Mizuya 　 　A room adjoining the tearoom that is used for preparation and to store the tea utensils. It is equivalent to the kitchen in a house. Usucha 　 　A variety of matcha called "weak tea" to contrast it with koicha or "strong tea." Usucha whisks into a light froth on the surface. Toko 　 　The alcove where a hanging scroll, special tea utensils, and flowers are displayed. It is also called a tokonoma. Nijiriguchi 　 　The crawl-through guest entrance, which typically measures 63cm across and 66cm high, is unique to koma (small) tearooms. Nakaita 　 　A wooden inset used to enlarge the tearoom. The dark band of red pine makes a striking contrast with the tatami that lends distinction to this tearoom. Furosaki mado 　 　A window on the wall that faces the host when preparing tea. The window in this tearoom is in the shitaji mado style that reveals the inner structure of the wall. Renji mado 　 A window with bamboo latticework. This one is fitted with a paper sliding door. Sadoguchi 　 The host's entrance to the tearoom. Kyujiguchi 　 　The entrance through which the host brings kaiseki, the tea meal served to guests before the tea ceremony. Koshibari 　 　Decorative papering on the lower part of the wall employed for beauty and balance. Hiratenjo and ochitenjo 　 　A flat ceiling of a consistent height is called hiratenjo, while one that is lower above the area where the host sits is called ochitenjo. Teishu 　 The tea ceremony host. <Reference> 　 　E de Miru Hajimete no Chakai (An introduction to the tea ceremony through pictures) (edited by Shufunotomo Co., Ltd.) BACK