only the wealthiest of houses, most often the homes of military generals, with extravagant decorations and delicious meals. Unlike the modest ceremony of the monks, this tea ceremony was very much about showing off one's wealth. Those who could afford it would decorate their large homes with paintings by famous Chinese painters and other arts and crafts produced in China. As many as a thousand pieces of tea equipment and fine works of art were exhibited at a single To-o Cha gathering.
This extravagant display was eventually replaced by a daisu, a portable shelf used in a hiroma, a large room about 15 square feet. Only the necessary pieces of equipment were displayed on the daisu. The guests were seated in the same room as the host, who conducted the tea ceremony while they watched. This was much different from the earlier ceremonies, in which the hosts prepared tea in a separate room. The host's preparation of the tea in front of the guests changed the very meaning of the tea ceremony, bringing forth the spirit of sharing.
By the end of the fifteenth century, tea was becoming more available, and the general public could create their own versions of the tea ceremony
Many people helped transform the tea ceremony into what it is today, but the following people were among the most influential.
Murata Shuko: A Buddhist monk, Shuko was the first person to hold tea ceremonies in a small room with only a few guests. Shuko emphasized the "study of humbleness" and disapproved of showing off wealth.
The merchants of Sakai: This class of wealthy traders also held tea ceremonies in small rooms with few guests. The settings of their tea ceremonies were peaceful and simple. The merchants of Sakai were the first to use Japanese folk crafts in tea ceremonies instead of ones imported from China.
Sen no Rikyu: A Sakai merchant, Rikyu was a student of Taken Jo-o, who was famous for his tea ceremonies. When they prepared their tea ceremonies, both men took into account the season, the time of day, and the social occasion. Rikyu organized the steps for preparing bowls of tea that are still used today. His ceremonies emphasized modesty, spirituality, and the beauty of simplicity.
types of tea
Tea leaves come in many different forms, depending on where they are grown, the month when the leaves are picked, and the way they are processed. Green tea is the most popular tea in Japan, and is the tea used in the traditional tea ceremony. However, other varieties of tea are also popular. Since there are many kinds of teas, each with a very different flavor, it is important to understand the different types of teas and how each should be prepared to get the best flavor.
Dan cha
Dan cha is considered the oldest type of green tea. In Japanese, dan means "brick" and cha means "tea."
To make dan cha, the tea leaves are steamed and then placed in a mortar and pounded with a pestle to release the juices that help hold the pieces together. The clump is then molded into a square or round disk and dried. This dried-brick form of tea is much easier to transport than loose green tea leaves. Originally, dan cha was the main way that people drank tea, unless they grew the tea bushes themselves.
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