By:

Shmurieva Lyka

Kozlova Oxana

The ceremony takes place in a room designed and designated for tea. It is called the chashitsu. Usually this room is within the tea house, located away from the residence, in the garden.

The guests are shown into the machiai (waiting room). Here, the hanto (assistant to the host) offers them sayu (the hot water which will be used to make tea).

It is called roji (dew ground). Here the guests rid themselves of the dust of the world.

Each guest admires the scroll in turn, then examines the kama (kettle) and hearth: furo for the portable type and ro for the type set into the floor in winter to provide warmth, which were laid just before they were greeted by the host.

Tea Ceremony Kit1.Bamboo Ladle Hishaku 2.Bamboo Wisk Chasen 3.Bamboo Tea Scoop Chasaku 4.Handmade Japanese Tea Cup Bowl Style

The chawan (tea bowl) which holds the chasen (tea whisk), chakin (the tea cloth) which is a bleached white linen cloth used to dry the bowl, and the chashaku (tea scoop), a slender bamboo scoop used to dispense the matcha, which rests across it.

Each guest is served a meal called chakaiseki. Served on a tray with fresh cedar chopsticks, the meal consists of three courses.

Hot water is ladled into the tea bowl, the whisk is rinsed, the tea bowl is emptied and wiped with the chakin. Lifting the tea scoop and tea container, the host places three scoops of tea per guest into the tea bowl.

Hot water is ladled from the kettle into the teabowl in a quantity sufficient to create a thin paste with the whisk. Additional water is then added to so the paste can be whisked into a thick liquid consistent with pea soup. Unused water in the ladle is returned to the kettle.

In tea ceremony, water represents yin and fire in the hearth yang. The water is held in a jar called the mizusashi.

Chanoyu, Tea Ceremony, was originated in China and was perfected by Sen no Rikyu in the 16th century  in Japan. The principles underlying this art are Harmony, Respect, Purity, and Tranquility. Omote Senke was founded by Rikyu's great-grandson, and has developed into one of the two largest tea schools.

http://tea.volny.edu/index.php?act=2&id=356&dep=18&app=1http://www.teapot.ru/articles2.html

http://www.teahyakka.com/chashitsuElayout.htmlhttp://www.holymtn.com/tea/Japanesetea.htm

By:

Shmurieva Lyka

Kozlova Oxana