Tea Ceremony, also known as “Sado” or “Chado”, is the primary form of Japanese tea culture. It distinguishes between the powdered tea ceremony (matcha) and the steeped tea ceremony (sencha), with “tea ceremony” commonly referring to the matcha ceremony.
The Japanese tea ceremony is highly regimented. The entire process of the tea gathering serves to connect guests and the host through the medium of tea, fostering cohesion and harmony within a small tea room. Thus, it embodies a comprehensive art centered around tea consumption.
The Japanese matcha ceremony was deeply influenced by China’s Tang Dynasty methods of brewing tea and Song Dynasty practices of serving tea, while the sencha ceremony was influenced by Ming Dynasty methods of steeping tea. These two forms of tea ceremony represent the crystallization of Japanese culture, exemplifying etiquette and norms in Japanese life.
Today, the Japanese tea ceremony takes the form of a tea gathering. Typically held in a tea room, these ceremonies last about four hours. Before entering the tea room, guests perform a purification ritual, which involves washing their hands and rinsing their mouths with clear water at an outdoor basin. Every step of the procedure is strictly regulated. Only after completing these rituals can guests enter the tea room, where they must kneel to pass through its low entrance door.
Furthermore, the host of the tea ceremony categorizes the act of serving tea into three levels—shin (formal), gyo (semiformal), and so (informal)—based on the guest’s status. The gestures and timing of serving tea are also strictly regulated. Additionally, actions such as presenting the tea bowl, performing bows, timing for consuming sweets, and adhering to tea-drinking etiquette all follow precise guidelines.
1. Japanese Tea
Japanese tea refers to tea beverages produced and manufactured in Japan, with the majority being green tea. The emerald green tea broth, whether clear or thick, delights and refreshes the senses.
Apart from the well-known matcha, there are numerous varieties of Japanese tea such as sencha, gyokuro, kabusecha, genmaicha, hojicha, and bancha, totaling dozens of types. These teas vary in flavor and aroma based on their origin, variety, cultivation methods, and roasting techniques, each offering its own unique characteristics.
To truly appreciate the charm of Japanese tea culture, one must not miss the three famous Japanese teas: Shizuoka tea, Uji tea, and Sayama tea. When visiting Japan, it’s a great opportunity to experience them firsthand!
Shizuoka Tea, the Crown Jewel of Japan (Shizuoka Prefecture): Shizuoka Prefecture boasts tea plantation areas and harvest volumes that account for 40% of Japan’s total, renowned for its outstanding quality celebrated worldwide. The tea plantations in Shizuoka are primarily situated in mountainous regions with ideal climatic conditions. With their continuously refining production techniques, their reputation grew by the day. Different areas within Shizuoka Prefecture have developed unique characteristics in their teas: Kawane tea is rich in aroma, Tenryu tea is refreshing, Honyama tea has a distinctive fragrance, Kakegawa tea is sweet and gentle, and Makinohara tea is fresh and invigorating. Each type of tea showcases its own captivating allure.
Uji Tea, boasting a rich history (Kyoto City): Uji is located between Kyoto, Nara, and Osaka, renowned for its two UNESCO World Heritage Sites—Byodoin Temple’s Phoenix Hall and Japan’s oldest Ujigami Shrine. Many tea houses have formed a community here, including renowned names like Tsujiri, Itohkyuemon, and Nakamura Tokichi, beloved by matcha enthusiasts. Besides matcha, Uji is also famous for gyokuro and sencha, hailed as the birthplace of Japanese green tea. The cool climate with minimal frost, combined with the mist from the Uji River, nurtures tea leaves that are aromatic, sweet, astringent, and fresh, showcasing a delicate balance. Despite its lower production volume, Uji tea holds significant historical and cultural importance as one of Japan’s premier teas.
Sayama Tea, refined by harsh winters (Saitama Prefecture): Sayama Tea has been popular in Saitama Prefecture since the mid-Edo period. A tea-picking folk song sings, “Shizuoka tea boasts the most beautiful color, Uji tea has the most fragrant aroma, and Sayama tea has the best taste”. Sayama tea, alongside Shizuoka and Uji teas, is recognized as one of Japan’s three major teas, highlighting its unique status. Farmers in the Sayama region carefully cultivate tea leaves that endure harsh winters, using a distinctive method called “Sayama hi-ire” to produce a sweet and rich flavor profile in Sayama tea.
2. Tea Culture Experiential Sites
KADODE OOIGAWA: It is a comprehensive experiential food park integrating green tea, agriculture, and tourism. One fascinating experience here is the “Green Tea Journey”, where visitors don raincoats resembling tea leaves and immerse themselves in the immersive process of steaming, kneading, and roasting tea. Afterward, guests can taste various teas crafted through different techniques. Additionally, there’s a “Green Tea Diagnosis” where visitors can determine their preferred tea from 16 varieties, choose between cold or hot drinks, adjust temperature and brewing time as instructed, and brew a delicious cup of Shizuoka tea. KADODE OOIGAWA also offers unique SL ice creams named “Jet Black” and “Smoke”. As the park is adjacent to Kadode Station on the Oigawa Railway, the historical SL trains are seen passing by daily. This is a special ice cream dedicated to the SL trains here. Although the ice cream appears to be quite special, the taste is full of milk, super delicious!
CHAZUNA: Located in Uji City, the Tea Exchange Center “CHAZUNA” opened in October 2021 within the Uji Historical Park. The “Between Uji Teas” area comprehensively introduces the history, cultivation, and production processes of Uji tea, as well as tea utensils and brewing methods, in a clear and concise manner. The center offers several rare experiential activities where visitors can learn how to brew matcha, sencha, and gyokuro under expert guidance. Tea ceremony instructors personally teach etiquette, and guests can also join Kyoto wagashi masters to make sweets, experiencing firsthand Japan’s unique spirit of hospitality.
Miyanoen: Miyanoen is located just an hour’s drive from Tokyo, and it has a history of over a century. It not only produces and sells tea but also offers experiential activities such as tea picking in tea gardens, stone grinding for matcha, and tea ceremony sessions. Visitors can transform into “tea pickers” by wearing traditional tea-picking attire and personally engaging in tea making, brewing, and tasting sessions after picking tea leaves. One shouldn’t miss the opportunity to pre-book the rare “tea leaf tempura” dish. After dining, guests can enjoy freshly ground matcha amidst the enchanting tea garden scenery, paired with sweets made from Saitama’s renowned Sayama tea, immersing themselves in tranquility and the refreshing greenery.
