Japanese Tea Ceremony in Scotland

CHA-NO-YU

Cha-no-yu

is the art of living.

A celebration of the spirit of the seasons.

Harmony, Respect, Purity and Tranquillity

It serves to bring people together in a heart to heart sharing of nature, which satisfies not only our physical thirst but also our spiritual needs.

When tea is made with water drawn from the depths of mind
Whose bottom is beyond measure,
We really have what is called cha-no-yu.
—Toyotomi Hideyoshi

 
   Performances are available for schools, festivals, museums, opening ceremonies, intimate occasions, corporate training events and in your home.

contact....

Mio Shapely
 8 Ainslie Place Edinburgh EH3 6AS
Contact Mio

  

 

Rules of Etiquette for Guests at a Japanese Tea Ceremony

reproduced from: http://www.holymtn.com/tea/teaetiquette.htm

 

  • Be prompt in arriving so your host can begin on time.

  • Remove your shoes when entering a Japanese home -- the host will provide slippers to wear.

  • Drink the entire portion of tea (it will not be large) and eat everything served.

  • Turn the tea bowl slightly to avoid drinking tea from the front side.

  • Each implement used in a tea gathering (including scroll, flowers, and food) has been thoughtfully selected by your host and has special meaning. They should be treated as objects of appreciation. Admire them and compliment your host with sincerity. This is the most important responsibility of a guest.
    After two or three days, call or write a note of thanks to express your appreciation. This is known as korei or "thanking afterwards."

 
The Spiritual World of Tea.

Links and further information:

Glossary of terms

  • CHABANA: The way of displaying flowers in a tea ceremony
  • CHADO: "The Way of Tea" the spiritual path of chanoyu
  • CHADOGU: Tea utensils
  • CHAIRE: A ceramic caddy for green tea
  • CHAJIN: Teaist; ideals of the tea way permeate his or her daily life
  • CHAKIN: A narrow white cloth, used for wiping the tea bowl
  • CHANOYU: The tea ceremony
  • CHASEN: Tea whisk (a brush made of bamboo)
  • CHASHAKU: Tea scoop, usually made of bamboo
  • CHASHITSU: Teahouse
  • CHAZEN ICHIMI: [Zen and Tea are one] (a traditional Japanese expression)

  • CHIRRIANA : a dirt pit

  • FUKUSA A small piece of silk cloth on which tea utensils sit while being examined

  • HIGASHI Small sweets customarily served before bitter thin tea
  • HAIKEN Part of the tea ceremony during which utensils are examined/handled
  • HISHAKU Water dipper; a ladle made of bamboo
  • HONTO: Host's assistant
  • IKEBANA: The art of flower arrangement
  • JAKU: Tranquillity, one of the four principles of Chado
  • KAISEKI: Formal tea ceremony during which dinner is also served
  • KAMA Kettle used in the tea ceremony to boil water
  • KASHI The general category of Japanese sweets
  • KEI: Purity, one of the four principles of Chado
  • KISHAKU: Water dipper
  • KOBOSHI: Container for used water
  • KOICHA: Thick (green) tea
  • MACHIAI: Waiting area where guests wait before entering the tea garden
  • MIZUSASHI: A water jar
  • MIZUYA Area where preparations to make tea take place
  • MOCHI: Cake made of steamed rice
  • NAKADACHI: A break taken between the kaiseki meal and the preparation of tea
  • NIRIGUCHI: The entrance through which guests crawl to enter the tearoom
  • OSHIKI: Food tray
  • RENGA: Art of linked verse
  • RINJI: A spontaneous tea gathering or one held at short notice
  • ROJI: A passage linking the waiting area and the tea garden
  • SAKE: Rice wine
  • SEI : Respect, one of the principles of chado
  • SHOKYAKU: The guest of honor or main guest
  • SHOSOKU: Letters written by famous tea masters, which may be mounted and hung in the tearoom
  • TEISHU: Host at a tea ceremony
  • TOKONOMO: An alcove where flowers, a scroll or other simple decorative objects may be displayed
  • USUCHA: Thin tea
  • WA: Harmony, one of the four guiding principles of Chado
  • YABUNOCHI: Tea school
  • ZENKI: Act of notifying the host of one's intention to attend a tea ceremony