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The Japanese Art of Tea Ceremonies
Transcript of The Japanese Art of Tea Ceremonies
Ceremonies Process and Origin Japanese tea ceremonies, otherwise known as the way of the tea is a traditional Japanese activity involving the making of Japanese tea or Macha in a ceremonial style. The traditional name for this is chanoyu or chado and the art form itself is called otomae. history The first documentation of tea was when it was bought to japan in the 9th century from china. It was personally prepared for the emporer, who took a liking to it. He then started the many tea plantations of japan. All though tea was popular. it didn't really take off until the 12th century. In the 12th century, powdered green tea or matcha was introduced in the traditional ceremony. this also made the tea ceremony very popular, and by the 16th century, western culture had also taken a shine to the traditional styles of the ceremony. Ingredients Traditional japanese tea normally contains powdered green tea or matcha. Matcha was first invented in the Tang dynasty(618-907), where tea leaves were steamed and compacted into small cubes before transportation. The style of grinding these leaves and whipping them together with hot water became very popular as of the Song dynasty(960-1279). Ceremonies The ceremonies themselves, otherwise known as otomae, are performed at many formal occasions across Japan, even today. The main influences of the otomae were the beliefs of the Zen Buddhists. The meeting for a tea ceremony is called ochakai or chaji. Chakai is a less formal version of events, where the tea is served with sweets and a different variation of the tea is produced, whilst chaji is by far more formal, with a full course meal being served, including confectionaries and the both variations of the tea being offered. The sweets that are often served at chakai’s are called wagashi. Wagashi are often made from things like mochi (pounded rice cakes), red bean paste and different fruits. procedure There is a long and complicated process that goes along with the traditional tea ceremonies, with there being large amounts of formal procedures as well as the traditional Japanese customs. Even though tea ceremonies vary depending on availability of produce and time constraints, there are still some basic steps to follow. Equipment The ceremony also contains many traditional items that are only found within the constraints of the Japanese tea ceremony. These traditional ceremonial items are called Chadgu. These items are listed as follows: Chakin: a small square cloth that is used to clean and prepare the bowls before and after use Tea Bowl (chawan): these tea bowls vary in size, shape, colour and form, with styles that depend on the style of tea that is served in the bowl and the purpose of the bowl itself. Some of the bowls used in the more traditional performances today have been made over 400 years ago. Tea caddy (natsumi or cha-ire):these are small containers used to store the powdered tea during the formal tea-making process. Tea Scoop (chashaku): a small scoop used for the transferring of matcha from the tea caddy to the bowl. It is normally carved out of a single piece of bamboo but is sometimes made from things like ivory or wood. A much larger one is used for the transfer of tea into the tea caddy, but that normally isn’t seen by the guests of the tea house. Tea whisk (chasen): this is the piece of equipment that is used the blend together the hot water and the ground tea. These whisks are carved from a single piece of bamboo. The fine work on these whisks wears quickly, with the need for them to be replaced with every ceremony. 1. When the bowl is placed in front of you to be drunk out of, it is common courtesy to bow down towards the host or hostess.
2. Then lift the bowl with your right hand and place it within the palm of your left.
3. Turn the bowl three times clockwise, so that you are not drinking from the front, and take a sip.
4. After finishing it, speak the set words of gratitude and wipe the rim of the bowl with your right hand.
5. Take the bowl and turn it three times in an anti clockwise direction and pass it too the next guest. This will continue until all of the guests have drunk from the same bowl, and then it is passed back to host. It is passed in the order of the honour of the guests. overall, I think tea ceremonies are AMAZING! Bibliography http://www.chinatownconnection.com/japanese-tea-ceremony.htm published in 2005 by Houston Chinatown All websites were last acessed on the 4/6/2011 Entry for Eich in Genshoku Chad Daijiten, Tanksha
Kyoto (2002), ISBN 978-4-473-00089-7
found via http://en.wikipedia.org/wiki/Japanese_tea_ceremony Tsutsui Hiroichi, "Tea-drinking Customs in Japan," paper in Seminar Papers: The 4th International Tea Culture Festival. Korean Tea Culture Association, 1996 Found via http://en.wikipedia.org/wiki/Matcha the first paragraph of http://en.wikipedia.org/wiki/Wagashi www.ant-network.com/2389/wagashi-exibition-and-history-of-japan/ for photo, unknown author, 2010