chado

Chado, also written chadō or sado, is the traditional Japanese art of preparing and serving tea, particularly powdered green tea (matcha). The phrase translates to "The Way of Tea," reflecting both technique and philosophy. The practice developed from earlier Chinese and Zen Buddhist rituals and was refined in Japan during the Sengoku and Edo periods, with Sen no Rikyu playing a pivotal role in shaping its aesthetics of simplicity and restraint, often framed by the four guiding principles: wa (harmony), kei (respect), sei (purity), and jaku (tranquility).

A typical chadō session occurs in a chashitsu (tea room), approached via a roji (garden path). The host prepares tea with utensils such as the chawan (tea bowl), chasen (bamboo whisk), chashaku (tea scoop), and natsume or chaire (tea caddy). Guests cleanse their hands at a tsukubai fountain, bow, and observe the sequence of rituals before receiving and savoring the tea. There are formal gatherings, called chaji, featuring both koicha (thick tea) and usucha (thin tea) and sometimes a light meal; or chakai, a simpler occasion with sweets.

Today, chado is organized into several schools, most prominently the Omotesenke, Urasenke, and Mushakōjisenke lineages in Japan, with other schools and independent practitioners worldwide. While rooted in religious and social rituals, it is widely regarded as a cultural art that emphasizes mindfulness, hospitality, and the appreciation of seasonal beauty and craft.