Tea Ceremony - Sadou
Sadou is a Japanese cultural activity, involved in the ceremonial preparation and presentation of matcha (抹茶).The meaning is Way of tea.
It is called as cha-no-yu (茶の湯) or sadō, chadō (茶道) in Japanese, and the process is called as (o)temae ([お]手前; [お]点前).the development of Japanese tea ceremony is Primarily influenced by Buddhism. The process of using leaf tea in Japanese tea practice, primarily sencha, in which case it is known in Japanese as senchadō (煎茶道, the way of sencha) as opposed to chanoyu or chadō.
Tea ceremony (Sadou) is something we can enjoy for relaxing time. People in Japan who comes together for Tea ceremony are called as “guests”. There are no restrictions on their status, occupation, age or gender. One is strictly followed while having tea is they all try to avoid discussion regarding political, economic or social issues. Mostly people talk about tea ceremony itself, flowers and art.
There are few etiquettes regarding dress code to follow while attending the tea ceremony. People do avoid fashionable clothes and fragrance which is the main reason behind distracting from most wonderful tea ceremonies experience. One should wear normal modest clothes and wearing jewelry is not a good symbol on this occasion and also avoid strong perfumes.
Even people who are busy within day to day life, they can enjoy a calm and quiet atmosphere. There is not a participation fee to join the Tea ceremony.
The classification of tea gathering is done in informal tea gathering chakai (茶会, tea gathering) and a formal tea gathering chaji (茶事, tea event). A chaji is a mostly formal gathering, including a full-course kaiseki meal followed by confections, thick tea, and thin tea.it lasts up to a few hours. A Chaka includes confections. It is a relatively simple course of hospitality.In the 9th century the first documented evidence of tea in Japan dates.in the Kinki region of japan tea plantation began to be cultivated, by imperial order in the year 816.in japan, the interest in tea faded after this. For more than a thousand years tea had already been known, according to legends in China. The tradition of drinking tea was started first for medicinal, and then for pleasurable reasons. Then widely spread throughout China.
The Chinese author Lu Yu, wrote the classic of tea, his focus was on its cultivation and preparation.in the development of Japanese tea Lu Yu’s ideas would have a strong influence. He was influenced by Buddhism. Eisai has introduced the style of tea preparation in the 12th century on his return from china called "tencha" (点茶), in which powdered matcha was placed into a bowl, hot water added into it, and then tea and hot water whipped together. Also, he took seeds along with him, which produced tea which was considered the most superb quality in all japan.in Buddhist monasteries, in religious rituals, this powdered green tea was first used. When the Kamakura Shogunate ruled the nation in the 13th century tea and the luxuries associated with it became a status symbol of the warrior class. Muromachi period was the next major period in Japanese history.it was a rise of Kitayama culture. Thick and thin tea are two main ways of preparing matcha for tea consumptions. Best quality tea leaves are used in preparing thick tea. For the koicha leaves the tea leaves used as packing material served as thin tea. Difference between usucha and koicha first appear in Japanese historical documents. Tea practitioners divided the year into two main seasons 1st is the sunken hearth season, constituting the colder months (November to April), and 2nd is the brazier season (May to October). Variations are there for each season in the temae performed and utensils and other equipment used. With the season the configuration of tatami changes.in the cool months chaji begins charcoal fire is used to heat the water. For making and serving tea tatami floored room is considered the ideal venue. In the outdoors tea gathering can be held as picnic style. Among several guests one bowl of thick tea is shared, and in an individual bowl thin tea is served. In 1586 in historical documents, this style of sharing tea was first appeared. This method was invented by Sen no Rikyu. The preparation and drinking of koicha is followed by usucha. chadōgu (茶道具) is the tea equipment. It is available in different styles and is used for different events and seasons.
Before the tea is drunk a Japanese sweet is served. The concept of”Wabi” and “Sabi” is the most important ideas behind the tea ceremony.
Variations are there for each season in the temae performed and utensils and other equipment used. With the season the configuration of tatami changes.in the cool months, chaji begins charcoal fire is used to heat the water. For making and serving tea tatami floored room is considered the ideal venue.