Matcha & Chado: Having tea mindfully

Japan is primarily known for green tea. It ranks 8th as a world tea producer and 99% of it is green. Japanese green teas exemplify a specific terroir, unique production methods, and cultivars that create recognizable teas. The best-known regions for tea cultivation are Shizuoka, Kagoshima and Uji.

Brief history of Tea in Japan 

Tea was introduced to Japan from China in the between the 7-10th century. Buddhist monks Saicho and Kukai had traveled to study in China. They discovered tea and its propensity to help them concentrate. They brought back tea leaves to propagate. tea at this stage wawa compressed into bricks and a powder is scraped off when ready to prepare. 

initially a luxury for priests and nobles. Eisai, a Zen Buddist monk, introduced the Chinese method of powdered tea leaves around the 13th century. Tea gained in popularity and cultivation took off across Japan, making tea more accessible.

Tea processes were refined and a Japanese tea identity started to emerge by the 15th century. During this time the foundations of the Japanese tea ceremony were introduced by Zen master Murata Juko. The beginnings of the tea ceremony, or chado, started to emerge. The popularization of the current tea ceremony is often credited to tea master Sen-no-Rikyu. He creaded the 4 principles of chado: 

1. Harmony
2. Respect 
3. Purity 
4. Tranquility

In Japan, it can take 10 years to master the art of the chado. Depending on the ceremony, it can last for hours. Whereas shorter 1 hour ceremonies served with wagashi (a Japanese sweet treat) are very common among tourists. 

Tools used in chado: 

• Kama - a kettle for heating water, that is heated over furo.
• Furo - a portable brazier.
• Kensui - container for used water.
• Futaoki - stand under the lid or a bailer (hishaku).
• Hishaku - a bamboo ladle for water. 
• Mizusashi - water container.
• Natsume (chaki) - a tea caddie 
• Chawan - a bowl for preparing and drinking tea.
• Chashaku - bamboo tea scoop.
• Chasen - bamboo tea whisk.
• Chakin - a small rectangular cloth used to wipe 

What is most important is a high quality or ceremonial grade Matcha like our Uji. A powdered ultra-premium green tea mostly sourced from the Uji area in Japan. Tea leaves are shade-grown, deveined, and de-stemmed. After being dried they are sorted. Once approved the matcha leaves get ground into a fine powder, ready to drink. 

In the shop we simplified and modified the matcha ceremony when we present for guests, which you should do at home too, whatever works best for you! Be sure to make your matcha mindfully, paying attention to the color of the powder, aromas, and flavors. Even when taking just a couple of minutes, the meditative benefits can be observed!

Beyond Matcha

 Refining tea ceremonies motivated developments in new Japanese teawares with signature wabi-sabi elements. By the 18th century steeping whole-leaf teas like sencha, or mugicha (herbal barley tea) was common as a casual alternative to the formal ceremonies associated with matcha.