The Origin, Representatives, Schools and Classification of Japanese Tea Ceremony

The origin of the tea ceremony
The Japanese tea ceremony originated in the Tang Dynasty of China. After being introduced to Japan, it gradually formed a unique Japanese cultural and artistic form through improvement and development in Japan. The tea ceremony is an important traditional culture in Japan. In the eyes of the Japanese, it is not only a tea-drinking ritual but also a manifestation of self-cultivation.

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The origin of the tea ceremony can be traced back to the Tang Dynasty in China in the 9th century AD. At that time, tea was not very popular and was mainly used for medicinal purposes. It was not until the Song Dynasty that tea began to become a beverage, and the ritual of making tea emerged. With the spread of tea culture, Japanese Buddhist monks introduced Chinese tea culture to Japan according to their own understanding and preferences and gradually developed the Japanese tea ceremony.

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Representative figure of the tea ceremony – Sen no Rikyu
In the history of the development of the Japanese tea ceremony, the most representative figure is Sen no Rikyu, the master of the Japanese tea ceremony. The spirit of the tea ceremony, “wa kei sei jaku”, he put forward is concise in words but rich in connotation. “Seijaku” refers to a cold, quiet and serene aesthetic view; “Wakei” expresses respect for guests.

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In the mid-16th century, he sorted out the norms and procedures of the tea ceremony and became the founder of the Japanese tea ceremony. The Japanese tea ceremony before the 16th century was much more cumbersome. The modern tea ceremony has become what it is now after Sen no Rikyu’s reform of streamlining. Later, the tea ceremony was widely spread and promoted in Japanese society and became an important cultural and artistic form integrating philosophy, ethics and aesthetics.

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Schools of the tea ceremony
During the Edo period in Japan, with social stability and economic prosperity, the tea ceremony gradually spread from the noble and samurai classes to the common people. Therefore, the Japanese tea ceremony gradually formed three major schools: Omotesenke, Urasenke and Mushakojisenke. These three schools were founded by the disciples of Sen no Rikyu, but each has different characteristics and styles.

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Omotesenke emphasizes simplicity and nature, and highlights the sense of space and time, as well as the interaction and dialogue between the host and guests. Urasenke of the Japanese tea ceremony focuses on strictness and solemnity, emphasizes the norms of rituals and etiquette, and highlights the host’s respect and service for guests. Mushakojisenke of the Japanese tea ceremony focuses on elegance and agility, emphasizes the beauty of utensils and flower arrangement, and highlights the host’s hospitality and welcome to guests.

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Later, there also emerged the Senchado school with sencha as the main tea product. After the Meiji era, under the influence of Western culture, the tea ceremony also underwent some reforms and innovations, such as the introduction of Western-style tables, chairs and ceramic wares. Today, the tea ceremony has become one of the important representatives of Japanese culture. It is not only popular in Japan but also has many fans and learners overseas.

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Classification of Japanese tea
Japanese tea is mainly divided into two major categories: green tea and black tea. Green tea is further divided into matcha, gyokuro, sencha, hojicha, tencha, etc.

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Matcha: Matcha is a strong tea made by grinding tea leaves into powder and whisking it with a bamboo whisk. It is the main tea used in the tea ceremony.

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Gyokuro: Gyokuro is a high-grade green tea made from young tea buds picked after shading the tea plants. It is processed through steaming, rolling, and drying. It has a bright green color and a delicate aroma.

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Sencha: Sencha is an ordinary green tea made from unshaded tea leaves through steaming, rolling, and drying. It has a light taste and is suitable for daily consumption.

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Hojicha: Hojicha is a green tea made by roasting Sencha at high temperatures. It has a brownish-yellow color and a strong aroma. It can help remove greasiness and bad breath.

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Tencha: Tencha is a green tea made by grinding the raw materials of Matcha into coarse grains. It has a dark green color and a strong taste. It can refresh the mind and lower blood pressure.

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Black tea: Black tea is made by fermenting and drying tea leaves. It has a fragrant aroma and a mellow taste. Usually, seasonings such as milk or lemon are added when drinking.

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In the eyes of the Japanese, the tea ceremony is a form of spiritual cultivation and cultural tradition, rather than simply a tea-drinking behavior. At the tea ceremony, the host should entertain guests with courtesy and humility. Guests need to respect the host, enjoy the beauty of the tea ceremony, and reflect on their own cultivation and thinking through the experience of the tea ceremony.

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