Aisatsu 挨拶 : Greeting
There are multiple Aisatsu in the course of the ceremony. The greeting includes a deep bow in the direction of the person and a Sensu placed in front of the knees. Aisatsu is a daily Japanese practice used to say hello and goodbye.
There are multiple Aisatsu in the course of the ceremony. The greeting includes a deep bow in the direction of the person and a Sensu placed in front of the knees. Aisatsu is a daily Japanese practice used to say hello and goodbye.
Chabako 茶箱 : Box containing the set of tea utensils
Chabako are lightweight and vary in size depending on the number of valued utensils that the master owns.
Chabako are lightweight and vary in size depending on the number of valued utensils that the master owns.
Chabana 茶花 : Type of flower display for the tea room
Chabana is a unique art form in which only a few flowers or branches are placed in a vase. Vases can be made of bamboo or ceramics.
Chabana is a unique art form in which only a few flowers or branches are placed in a vase. Vases can be made of bamboo or ceramics.
Chado 茶道: The way of tea
Chado is an attractive expression of the subtle art of tea.
Chado is an attractive expression of the subtle art of tea.
Chaji 茶事 : Full tea gathering including meal
Chaji may take two or three hours to complete. Only a few guests are invited.
Chaji may take two or three hours to complete. Only a few guests are invited.
Chakai 茶会 : Tea gathering
Chakai is similar to Chaji, but everyone is welcome to come.
Chakai is similar to Chaji, but everyone is welcome to come.
Chaki 茶器 : Tea utensils
Chaki are typically made of ceramics and are very fragile.
Chaki are typically made of ceramics and are very fragile.
Chanoyu 茶の湯 : Hot water for tea
Chanoyu is referred to as the tea ceremony only between people who are studying it.
Chanoyu is referred to as the tea ceremony only between people who are studying it.
Chashitsu 茶室 : Tea room
Chashitsu can refer to the room or the house in which the ceremony takes place. This place was used solely for the practice of tea, consisting of a sliding door, Tatami flooring, an alcove, and a fire pit for the winter.
Chashitsu can refer to the room or the house in which the ceremony takes place. This place was used solely for the practice of tea, consisting of a sliding door, Tatami flooring, an alcove, and a fire pit for the winter.
Chawan 茶碗 : Tea bowl
The Chawan is the bowl that is passed around for the guests to sip out of.
The Chawan is the bowl that is passed around for the guests to sip out of.
Daisu 台子 : Large display for all utensils
Dora 台子 : Copper gong
The Dora is used to announce to the guests that it is time to enter the tea room.
The Dora is used to announce to the guests that it is time to enter the tea room.
Hachi 鉢 : Small tray used to serve meals
Hai 灰 : Ash
Hai is sculpted in admiration of the master. It is ceremonially added to the ash bed in the fire pit.
Hai is sculpted in admiration of the master. It is ceremonially added to the ash bed in the fire pit.
Hanto 半東 : Assistant to the host
Hanto is the first person to greet the guests.
Hanto is the first person to greet the guests.
Ichi-go-ichi-e 一期一会 : Idea that every moment is unique and will never come again
This is the reason why a certain utensil sequence may never be repeated.
This is the reason why a certain utensil sequence may never be repeated.
Junbi 準備 : Preparation of the utensils and sweets in the Mizuya (preparation room)
Kaiseki 懐石 : Meal
Much consideration of season of the year and type of ceremony is taken when choosing ingredients. This meal may take days to prepare.
Much consideration of season of the year and type of ceremony is taken when choosing ingredients. This meal may take days to prepare.
Kaishi 懐紙 : Mini napkins
Kaishi are used to place food and sweets on as well as wipe the rim of the Chawan. They can be folded to fit in the left sleeve of the kimono until needed.
Kaishi are used to place food and sweets on as well as wipe the rim of the Chawan. They can be folded to fit in the left sleeve of the kimono until needed.
Keiko 稽古 : Practice
Keiko refers to the regular lesson that a student will have with a master.
Keiko refers to the regular lesson that a student will have with a master.
Kimono 着物 : Thing to wear
The Kimono is the proper attire for the tea ceremony.
The Kimono is the proper attire for the tea ceremony.
Koicha 稽古 : Thick tea
Koicha is the first type of tea offered. It is a thick blend of Macha powder and hot water. In order to be thick, it requires three times as much tea as Usucha. Koicha is served in one bowl and is shared amongst the guests.
Koicha is the first type of tea offered. It is a thick blend of Macha powder and hot water. In order to be thick, it requires three times as much tea as Usucha. Koicha is served in one bowl and is shared amongst the guests.
Kyaku 客 : Guest
Matcha 抹茶 : Powdered green tea
Machiai 待合 : Waiting room
Machiai is a simple hut in the garden providing a small bench where the guests may wait until the host calls them.
Machiai is a simple hut in the garden providing a small bench where the guests may wait until the host calls them.
Mizuya 水屋 : Preparatory kitchen
Nakadachi 仲立 : Short recess
The guests wait in the Machiai after Kaiseki while the host cleans the room and changes the Chabana flowers.
The guests wait in the Machiai after Kaiseki while the host cleans the room and changes the Chabana flowers.
Oyu お湯 : Hot water
Tatami 畳 : Straw kneeling mat
Teishu 亭主 : Host and Teacher
Temae 茶事 : Each step of becoming a master
Tenugui 手拭い : Small, cotton hand towel
The tenugui is used to cleanse.
The tenugui is used to cleanse.
Tsukubai 蹲踞 : Stone basin
Tsukubai is used by the host and guests to purify hands and mouths.
Tsukubai is used by the host and guests to purify hands and mouths.
Usucha 薄茶 : Thin tea
Usucha is served to the guests in individual bowls.
Usucha is served to the guests in individual bowls.
Wagashi 和菓子 : Sweets
Wagashi are chosen according to season of the year. They are eaten before the tea is drunk to prepare the palate and enhance the taste and beauty of the tea. Namagashi (fresh, moist sweets) are served before the thick tea. Higashi (dry sweets) are served with thin tea.
Wagashi are chosen according to season of the year. They are eaten before the tea is drunk to prepare the palate and enhance the taste and beauty of the tea. Namagashi (fresh, moist sweets) are served before the thick tea. Higashi (dry sweets) are served with thin tea.
Information and Characters from (TJTC) and (Sen 47)