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HISTORY
Drinking of green tea was known in China from the fourth century. Tea plants
didnt grow in Japan until the first seeds were brought from China during the
Tang dynasty (China 618-907), when relations and cultural exchanges between the
two countries reached a peak.
In the eighth century the first mention of a formal ceremony involving the drinking
of tea is found. However, at this time it probably didnt look much like the tea
ceremony we know these days. Also, during the eighth century a Chinese Buddhist
priest wrote a book on the proper method of preparing tea. The book was called
Cha Ching and taught the correct temperature of hot water and the use of tea
vessels. It is said that todays style of the tea ceremony evolved largely through
the influence of this book.
Toward the end of the Muromachi period, the tea culture reached its peak, and tea
devotees were given different titles to distinguish their relation to the art.
Chanoyusha was the name given to a professional teacher of the tea ceremony.
A Wabi-suki was a teacher distinguished by three particular qualities: faith in the
performance of tea, an ability to act with decorum befitting a proper master, and
excellent practical skills. Finally, the Meijin not only met all the qualities of a wabisuki, but was a collector of fine Chinese tea utensils as well.
One of the best designers of smaller tearooms was a Zen priest called Murata Shukou. He later became
known as the father of the tea ceremony because the etiquette and spirit of tea were originated by him.
At the age of eleven he entered into priesthood at Shoumyou Temple until he was twenty.
Ten years later he returned to priesthood at Daitoku-ji Temple under the monk and teacher Ikkyuu Soujun
to practice Zen meditation. Later he was rewarded for his profound understanding of Zen and received a
diploma signed by the Chinese monk Yuanwu. After this, he spend the rest of his days in his tea room in
Nara to perfect the tea ceremony, and give lessons to anyone interested in learning the art. To all his
students he tried very hard to instill the true spirit of simple, Zen-inspired tea.
Another important procedure initiated by Shukou, was that he himself would serve the tea to his guests.
He preferred the intimate and personal atmosphere of a small room which could fit five to six people.
The four-and-a-half-mat room that he had devised to create a more tranquil atmosphere during the tea
ceremony had its origins in the Zen philosophy he had studied in Kyoto at Daitokuji Temple.
Toward the end of the Muromachi period, the tea culture reached its peak, and tea devotees were given
different titles to distinguish their relation to the art. Chanoyusha was the name given to a professional
teacher of the tea ceremony like Shukou. A Wabi-suki was a teacher distinguished by three particular
qualities: faith in the performance of tea, an ability to act with decorum befitting a proper master, and
excellent practical skills. Finally, the Meijin not only met all the qualities of a wabi-suki, but was a collector
of fine Chinese tea utensils as well.
TEA PHILOSOPHY