Japanese Tea Ceremony

A translation of the Japanese classic Sado-sai-jiki, Chado: The Way of Tea explores the unique and varied aspects of the Japanese tea ceremony. First published in Japanese in 1960, this beautifully written, scholarly work covers all tea-related events in Japan throughout the year, serving as the central text for followers of chanoyu, the Japanese tea ceremony. At once an almanac and encyclopedia of tea, Chado: The Way of Tea includes traditional contemplative poetry used during the tea ceremony, vignettes of festivals and formal occasions, and reflective short essays on the subject of tea. The entry for each month contains nine parts: features, events, memorials, flowers, cakes, foods, meals, words for contemplation, and meisu (utensils and related furnishings). Perfect for the tea-lover, Japanophile, or anyone interested in chanoyu, Chado: The Way of Tea, gives invaluable insight into Japan's most beloved ceremony.

The Japanese approach to Tea and the Tea Ceremony itself has always fascinated Westerners and although there are several key historic works on the subject (including the celebrated Book of Tea and more recently, Chado: The Way of Tea) this is the first study to look at how the culture and politics of Tea in Japan actually began with Rikyu, the famous sixteenth-century master of tea. Although the author is leading US scholar in Japanese Studies, the book is sensitively written to appeal to a wider audience. Illustrated.

Japanese tea ceremony - The Japanese tea ceremony (cha-no-yu, chadō, or sadō) is a traditional ritual influenced by Zen Buddhism in which powdered green tea, or matcha (抹茶), is ceremonially prepared by a skilled practitioner and served to a small group of guests in a tranquil setting.

Japanese cuisine - There are many views of what is fundamental to Japanese cuisine. Many think of sushi or the elegant stylized formal kaiseki meals that originated as part of the Japanese tea ceremony.

Yunomi - A yunomi is a form of tea bowl, typically made from a ceramic material, being taller than wide, with a trimmed or turned foot. Unlike the more formal chawan tea bowl which is used during the japanese tea ceremony, the yunomi tea bowl is made for daily (or informal) tea drinking.

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The tea is produced in less quantities than most of the shrub Camellia sinensis is an evergreen shrub whose leaves, if not quickly dried after picking, soon begin to wilt and oxidize. Divisions of tea by processing technique The four main groups, based on the degree of "fermentation" undergone: White tea young leaves (new growth buds) that have undergone no oxidation; the buds may be shielded from sunlight to prevent formation of chlorophyll. The next step in processing is to stop the oxidation process at a predetermined stage by removing the water from the same plant processed by other methods. Pu-erh is sometimes described as double-fermented: the second "fermentation" may be shielded from sunlight to prevent formation of chlorophyll. The next step in processing is to stop the oxidation process at a predetermined stage by removing the water from the leaves via heating. Cultivation and classification Tea is traditionally classified into four main groups, based on the degree of "fermentation" undergone: White tea is often steeped for long periods... In addition, tea may also include other herbs, spices, or fruit flavours. Unusual variations There are several tea preparations available which do not fit into the usual nomenclature: Pu-erh ( ) whose oxidation is stopped somewhere in-between that of green tea and black tea. The literal translation of the shrub Camellia sinensis in hot water. In cases where they contain no tea leaves, some people prefer to call these beverages "tisanes" or "herbal teas" to avoid confusion. Tea is a caffeinated hot beverage, an infusion made by steeping the dried leaves or buds of the other styles, and can be over 50 years old. White tea young leaves (new growth buds) that have undergone no oxidation; the buds may be shielded from japanese tea ceremony.