chanoyu

Chanoyu, or chadō or sado, is the traditional Japanese ceremonial preparation and presentation of matcha, powdered green tea. The term literally means “hot water for tea,” but chanoyu denotes the full ritual, including setting, utensils, movements, and aesthetics. Usually performed in a purpose-built tea room (chashitsu) or a suitable space, the ceremony emphasizes hospitality, mindfulness, and harmony among host, guests, and nature.

Tea was introduced to Japan from China by Buddhist monks during the Heian period and spread among the aristocracy. In the Muromachi period the ritual was refined under Zen influence, with figures such as Murata Jukō and Takeno Jōō shaping etiquette. In the late 16th century Sen no Rikyu codified the practice, stressing simplicity, naturalness, and the four principles of wa (harmony), kei (respect), sei (purity), and jaku (tranquility). Today the tradition persists in several lineages, notably Urasenke, Omotesenke, and Mushakōji Sōhenseke.

Practice centers on preparing and serving tea with a prescribed sequence of utensils—the chawan (tea bowl), chasen (bamboo whisk), chashaku (bamboo scoop)—and containers for tea and sweets. Two forms are common: koicha (thick tea) and usucha (thin tea). The ceremony takes place in a tea room with a tokonoma alcove and often a roji garden path, aiming for a calm, unhurried rhythm. Seasonal wagashi sweets accompany the tea, reflecting the occasion and the aesthetics of wabi-sabi—simplicity and natural materials.