Tea ceremony – the pinnacle of Japanese culinary art

Known as an art form in Japanese culture, since the 12th century, tea ceremony has developed greatly.

The habit of drinking tea helps relax, refresh the mind and strengthen health.

At the end of the 15th century, a character named Murata Jukou – a student of Zen master Ikyu, of the Rinzai Zen sect founded the first school of drinking tea to compete in toucha, called wabicha, leaning towards spirituality and simplicity.

The only ingredient used for the tea ceremony is green tea powder called matcha.

Also following this idea, at the end of the 16th century, another Japanese person named Senno Rikyu combined drinking tea with Zen philosophies, continued to create a new way of drinking and named it cha no yuu.

In the art of tea ceremony, the taste of the actual drink does not play as important a role as the name.

According to the book Cultural Studies, the main object of the Japanese tea ceremony is the brewing process from the person performing it and the way the diners drink it.

The process of preparing tea is quite complicated with many elaborate steps.

The process of making tea according to standards is done slowly, including cleaning tools and the spirit must always be focused.

After 3-4 times of mixing, the product begins to come out and is ready to be poured into cups for guests.

For this reason, all cups are placed in the tray, poured in order 1, 2, 3, 4… the first time, then the second time with the reverse cycle of 4, 3, 2, 1. The person making the tea must

The best time to enjoy tea is in the evening, after the end of the working day, the weather becomes clear and pleasant, and it is also the time to gather with family.