Japanese Tea Ceremony — Chado and Matcha
The Japanese tea ceremony (chado) is governed by four principles established by Sen no Rikyu in the 16th century: wa (harmony), kei (respect), sei (purity), and jaku (tranquility). Matcha is prepared and consumed in strict ritual context using chasen, chawan, and chashaku.
| Measure | Value | Unit | Notes |
|---|---|---|---|
| Founding of formal tea ceremony tradition | 16th century | Sen no Rikyu (1522–1591) codified wabi-cha; Muromachi to Azuchi–Momoyama period | |
| Four principles (chado no shi) | Wa, Kei, Sei, Jaku | Harmony, Respect, Purity, Tranquility | |
| Usucha (thin tea) matcha quantity | ~1.5–2 | g per bowl | Most common ceremony form; lighter preparation |
| Koicha (thick tea) matcha quantity | 3–4 | g per 40ml | Paste-like consistency; highest quality matcha required |
| Duration of formal chaji (tea gathering) | 3–5 | hours | Full gathering includes kaiseki (meal), intermission, and tea ceremony |
| UNESCO recognition | 2022 | Chado listed as UNESCO Intangible Cultural Heritage |
Chado (茶道, “the way of tea”) is one of Japan’s most refined traditional arts — a ritualized practice of preparing and consuming matcha that encompasses aesthetics, philosophy, social protocol, and spiritual practice simultaneously. Its influence on Japanese culture extends far beyond the tea room: chado shaped architecture (the chashitsu tea house), garden design, lacquerware, ceramics, textile arts, flower arranging (ikebana), and incense appreciation (kodo).
Origins and Development
Matcha was introduced to Japan by Zen Buddhist monk Eisai in 1191, who brought tea seeds and Chinese Song dynasty tea preparation methods from his studies in China. Early Japanese matcha culture was influenced by Chinese Sung dynasty “point tea” (diancha) — whipping powdered tea in a bowl.
The tea ceremony as we know it evolved over the following 400 years through a series of influential tea masters. The most transformative was Sen no Rikyu (1522–1591), who developed wabi-cha — the aesthetic of simplicity, imperfection, and transience — as the philosophical foundation of the ceremony.
The Four Principles
Sen no Rikyu articulated four principles that remain the spiritual core of chado:
- Wa (和, Harmony): Between host and guest, between humans and nature
- Kei (敬, Respect): For all participants, objects, and the moment
- Sei (清, Purity): Of mind, space, and implements
- Jaku (寂, Tranquility): A quiet, undisturbed state of mind
These principles are not merely philosophical declarations — they govern every physical detail of the ceremony, from how the scroll in the tokonoma (alcove) is chosen to the angle at which the chasen is placed.
The Three Schools
Following Sen no Rikyu’s death in 1591, his descendants founded three major schools of tea that still operate today: Urasenke (裏千家), Omotesenke (表千家), and Mushanokoji Senke (武者小路千家). Each preserves slightly different procedures and aesthetics while sharing the same core principles.
Matcha in Ceremony
Only ceremonial-grade matcha is used in formal chado. The ceremony distinguishes two preparations: usucha (薄茶, thin tea), a lighter, frothy preparation for casual tea gatherings, and koicha (濃茶, thick tea), a much denser preparation reserved for more formal occasions. Koicha requires exceptional matcha quality — any bitterness or inferior flavor is unmaskable in this concentrated form.