Steps of the Ceremony
Before the Ceremony
· When the guests arrive for the tea ceremony, they wait in a room called the machiai, where they remove their coats and wait until the host greets them (TJTC History and Steps). Prior to the host’s arrival, the guests select one main guest who will be in charge of the others for the ceremony (Japanese Encyclopedia 1536-1537).
· When the host has prepared the tea room, he or she enters, greets the guest, and the main guest leads the group to a bench in the tea garden, where they all sit briefly for a few minutes (Japanese Encyclopedia 1536-1537).
· The guests rinse their hands and faces in pure, clean water to get rid of all concerns and worries before the ceremony so one can achieve full tranquility (Japanese Encyclopedia 1536-1537).
· The hosts leads the guests through the tea garden on the “Roji” pathway, where they encounter a small, sliding door only ninety centimeters tall, in which they all bow and enter the tea house (TJTC History and Steps). The low entrance requires everyone to stoop and crawl through the door, a gesture of humility showing that status is not a factor in the tea house (Hunt 1).
· When the guests arrive for the tea ceremony, they wait in a room called the machiai, where they remove their coats and wait until the host greets them (TJTC History and Steps). Prior to the host’s arrival, the guests select one main guest who will be in charge of the others for the ceremony (Japanese Encyclopedia 1536-1537).
· When the host has prepared the tea room, he or she enters, greets the guest, and the main guest leads the group to a bench in the tea garden, where they all sit briefly for a few minutes (Japanese Encyclopedia 1536-1537).
· The guests rinse their hands and faces in pure, clean water to get rid of all concerns and worries before the ceremony so one can achieve full tranquility (Japanese Encyclopedia 1536-1537).
· The hosts leads the guests through the tea garden on the “Roji” pathway, where they encounter a small, sliding door only ninety centimeters tall, in which they all bow and enter the tea house (TJTC History and Steps). The low entrance requires everyone to stoop and crawl through the door, a gesture of humility showing that status is not a factor in the tea house (Hunt 1).
The Ceremony
· Once the group is inside the tea house, each guest admires the scroll in the tokonoma, the prepared hot kettle, and the flowers; at this time, the host reveals the theme of the ceremony (Japanese Encyclopedia 1536-1537).
· The host gives each guest a small tray containing a light meal, known as kaiseki, so that guests aren’t hungry during the ceremony (Japanese Encyclopedia 1536-1537).
· After the meal, the host kneels on a tatami floor mat, and cleans each utensil in front of his guests because the host wants to show his or her excellent hygiene and cleanliness (Hunt 1).
· The guests return to the garden so that the host can prepare the tea room for the brewing of the tea ceremony (Pettigrew 2).
· The host uses a ceremonial bamboo whisk to mix a little hot water with powdered green tea in a ceramic bowl to create thick tea (Hunt 1). Calling the guests back in, the host passes around the bowl in which all of the guests take a few sips, each wiping the rim of the bowl before passing it on (Japanese Encyclopedia 1536 – 1537).
· The host cleans all of the utensils and then prepares the kettle for the second time to make thin tea. When the water is ready, hot water is added to powdered green tea, which is thoroughly whipped in a fine substance with a bamboo whisk (Japanese Encyclopedia 1536 – 1537). The host prepares individual bowls of thin tea and serves them to the guests (Japanese Encyclopedia 1536 – 1537).
· After everyone is done drinking the tea, the hosts gives final salutations to the guests and the group departs (Pettigrew 2).
· Once the group is inside the tea house, each guest admires the scroll in the tokonoma, the prepared hot kettle, and the flowers; at this time, the host reveals the theme of the ceremony (Japanese Encyclopedia 1536-1537).
· The host gives each guest a small tray containing a light meal, known as kaiseki, so that guests aren’t hungry during the ceremony (Japanese Encyclopedia 1536-1537).
· After the meal, the host kneels on a tatami floor mat, and cleans each utensil in front of his guests because the host wants to show his or her excellent hygiene and cleanliness (Hunt 1).
· The guests return to the garden so that the host can prepare the tea room for the brewing of the tea ceremony (Pettigrew 2).
· The host uses a ceremonial bamboo whisk to mix a little hot water with powdered green tea in a ceramic bowl to create thick tea (Hunt 1). Calling the guests back in, the host passes around the bowl in which all of the guests take a few sips, each wiping the rim of the bowl before passing it on (Japanese Encyclopedia 1536 – 1537).
· The host cleans all of the utensils and then prepares the kettle for the second time to make thin tea. When the water is ready, hot water is added to powdered green tea, which is thoroughly whipped in a fine substance with a bamboo whisk (Japanese Encyclopedia 1536 – 1537). The host prepares individual bowls of thin tea and serves them to the guests (Japanese Encyclopedia 1536 – 1537).
· After everyone is done drinking the tea, the hosts gives final salutations to the guests and the group departs (Pettigrew 2).
Purposes of the Ceremony
(Pettigrew 1)
- to honor special guests
- to celebrate special occasions, like the blossoming of cherry trees in the spring
- to admire the full moon as it shines
- to spend time with friends
(Pettigrew 1)