Going with the Flow - of Tea

Note: Longtime UNS Member, Sharon Meyers, is currently studying ceramics in Japan for several months. This is a glimpse into her world and journey.

Konichjwa!

Japanese Tea Ceremony is a highly important tradition in Kyoto, while the matcha/green tea used in this ceremony is grown, harvested and ground into a highly prized fine powder in the town of Uji, 14 miles south.

One of my colleagues in our ceramics program has been studying to become a tea master for most of the past decade, so I was able to attend a traditional tea ceremony as his invited guest during our day off this week. The concept of tea ceremony creates a bond between the host and guest(s), and represents the four elements of Japanese culture: wa/harmony, kei/respect, sei/purity, and jaku/elegance. It is considered a special time of intention and spiritual elevation, as an expansive experience of three to four hours.

Our tea ceremony took place in a 7th generation teahouse owned by the Nakamura family, starting off with the opportunity to use an ancient stone to hand grind the matcha into powder for the ceremony, then meditation upon an ancient scroll and fresh ikebana/flower arrangement displayed in a sacred alcove, and a meal of chaikaiseki/seasonal meal of five dishes, all infused with matcha. This was followed by water purificatin of our hands and mouths in the family’s private garden, then tea ceremony in the adjacent chashitsu/teahouse, where we were served two types of matcha: koicha and usucha.

What is it like to experience this tradition of nine centuries? It is a time of contrast: to be in stillness, while witnessing the fluid movements of the tea master in purification of the teaware, preparation of the tea ceremony set, preparation and serving of the matcha and wagashi/Japanese rice flour sweets. It is an occasion to forget the passage of time: a pause in praise of aesthetic appreciation, respect, and calm peace of mind, immersed in awakened senses – the visual beauty of ikebana/floral arrangement, the slightly citrus yet warming yuzu scent of incense, the gurgling sound of sipping matcha (which is encouraged), the
textured touch of the 13th century tea bowl I was given for the bright green matcha within, and its slightly bitier, umami taste.

Many skilled artisans contributed to this tea ceremony experience, from the construction and recent renovation of the 300 year old teahouse (which out of respect, is a space where photography is not allowed), to the tending of its hidden garden with a bonsai that is a natural treasure, to the 400 year old tea kettle of cast iron, the local Uji growing and harvesting and grinding of matcha, arranging of the meditation alcove, making of incense from precious essential oils and wood powder, and masterful creating of the ceramic teaware eight centuries ago, keeping it safe through the turmoil of history until this moment.

Such a singular opportunity to savor this time honored tradition will long influence the way I respect masters who have enabled me and others to continue this appreciation so many centuries after their own work.

Going with the flow of the tea ceremony was indeed a transformative experience I cherish.

Arigato,
Sharon

P.S. To see Sharon's newsletter directly, along with her explaination of her photos, please click the download below. There is also an attachment of Sharon's recipe for Tempura, shared during her weekly Garden Chat session on zoom.