In Japan, drinking tea can become an art and a philosophy of life. Chanoyu – “hot water for tea” – or sadō, “the way of tea”, is a ritual in which every gesture, every object and every moment has meaning.
From monks to tea masters
Tea came to Japan from China, brought by Buddhist monks. In the 12th century the monk Eisai brought back from China tea seeds and the custom of powdered tea, drunk in Zen monasteries to sustain attention during meditation. Centuries later, the master Sen no Rikyū (1522–1591) gave the ceremony the form we know today: simple, sober, almost austere, where beauty lies in small, imperfect things.
This beauty of imperfection has a name: wabi-sabi. A hand-shaped bowl with an unevenly running glaze, a single sprig in a bamboo vase or the weathered wood of a tea house are, for a tea master, more precious than flawless porcelain. Stories about Rikyū tell that before a ceremony he would sweep the garden until it was spotless, then shake a tree so that a few leaves fell – so the place would look natural rather than contrived.
The four principles: wa, kei, sei, jaku
- Wa – harmony between people, between people and nature, between objects and the season.
- Kei – respect for others, for the objects and for the shared moment.
- Sei – purity of space and mind, symbolised by the ritual cleaning of the utensils.
- Jaku – tranquillity, the inner calm you reach when the first three are fulfilled.
The tea room and its objects
Traditionally the ceremony takes place in a small room covered with tatami mats. In an alcove called the tokonoma hangs a scroll with calligraphy chosen for the day, beside a simple flower arrangement suited to the season. Guests look at it and admire it before they sit down.
The utensils are few, but each has its purpose:
- Chawan – the bowl from which matcha is drunk. There are summer bowls, wider and shallower, and winter bowls, taller, which keep the tea warm for longer. Matchawan is one such bowl.
- Chasen – the bamboo whisk, carved from a single piece, used to whisk the tea until frothy. See Chasen Mijikai.
- Chashaku – the long, slender bamboo scoop for measuring the powder. See Chashaku.
- Natsume – the lacquered caddy in which matcha is kept for the ceremony.
- Kama and hishaku – the iron kettle in which the water is heated and the bamboo ladle used to pour it.
- Fukusa – the silk cloth with which the host ritually wipes the utensils in front of the guests.
How a ceremony unfolds
Guests enter the tea room through a low door, bending down – a gesture of humility that makes everyone equal. The host cleans the utensils with precise movements, puts matcha powder in the bowl, pours hot water and whisks the tea with a bamboo whisk (chasen) until it forms a fine foam. The guest receives the bowl, turns it slightly so as not to drink from its “front”, the most beautiful side, and drinks it in a few sips. Everything is done in silence or with very few words.
Before the tea, a small traditional Japanese sweet is usually served to balance the slightly bitter taste of matcha. At the end, guests may ask to look closely at the bowl and the other objects, and the host tells them their story. It is a moment of admiration, not an inventory.
Usucha and koicha: two kinds of matcha
- Usucha (“thin tea”) – less powder and more water, whisked briskly into a fine foam. This is the matcha most of us know.
- Koicha (“thick tea”) – roughly twice as much powder and little water, stirred slowly into a creamy consistency with no foam. It is made only from the finest matcha and is often drunk from a single bowl passed from guest to guest.
Ichigo ichie – one time, one meeting
Perhaps the most beautiful idea of the tea ceremony is ichigo ichie: every meeting is unique and will never happen in quite the same way again. That is why it deserves your full attention. You don't need a Japanese tea house to live by this thought – a cup of green tea such as China Jasmine, drunk without hurry, is enough.
A simple matcha ritual at home
- Warm the bowl with a little hot water, then pour it away and dry the bowl. Soak the bamboo whisk for a few seconds too, so the tines become supple.
- Sift a teaspoon of matcha through the Chakoshi sieve straight into the bowl, so there are no lumps.
- Pour in 30–50 ml of water at about 80°C. Boiling water makes matcha bitter.
- Whisk from the wrist in a zigzag (an M or W shape) until a fine, even foam forms.
- If you like it longer, add the rest of the hot water. Drink it straight away, in peace.
- After use, rinse the whisk with water only and stand it on the Naoshi holder so it keeps its shape.
You'll find everything about the history and cultivation of matcha in The story of matcha, and ceremonial matcha and all the accessories in our Matcha and Matcha accessories collections.
Frequently asked questions
How long does a tea ceremony last?
A simple gathering with sweets and matcha only can take less than an hour. A full ceremony, with a meal and both kinds of matcha, lasts about four hours.
Why is the bowl turned?
Every bowl has a “front”, its most beautiful side, which the host turns towards the guest. By turning the bowl before drinking, the guest respectfully avoids drinking from that side.
Can I hold a ceremony without traditional utensils?
For a simple ritual at home, what you need first of all is good matcha and a bamboo whisk. The bowl can be any wide vessel with a flat base. More important than the objects is the attention you give to the moment.
At the Calea Victoriei Foundation
On 4 April 2026, Liliana Nestor, co-founder of the Sakura tea house and TeaLove, presented “The Japanese tea ceremony” at the Calea Victoriei Foundation in Bucharest. Find out more about our gatherings on the Press & events page.