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History, Benefits and Igredients

The History of Japanese tea ceremony

The Japanese tea ceremony is known by two names Chanoyu and Sado. It was introduced into Japan by way of China. It was perfected by Master Sen no Rikkyu based on the Buddhist religion of Zen. It was spread in the 16th Century.

Green tea itself was brought to Japan 1200-1300 years ago by Japanese monks studying Buddhism in China. Tea had been written and recorded as a medicinal element in Chinese books.

Eisai a buddhist monk learned the manners and rules of tea appreciation. Most of these monks enjoyed rinking tea while in meditation and at the same time reading their scriptures and observing the environment around them. The environment in monasteries are usually peaceful and tranquil.

Shizuoka prefecturew as supposed to be the first place for tea cultivaltion in Japan during the Kamakura period 1185-1333AD

The first shogun of the Tokugawa Ieyasu (1543-1333AD) enjoyed tea parties bery much. The last Shogun of Japan in the 1800AD turnd large sections of land at Makinohara into tea farms . It is now the largest tea farming area in Japan.

Green tea's scientific name is Camellia Sinensis

The main component of tea is Catechins

Percentage of catechins in tea

Dry black tea 3-10%
Oolong tea 8-20%
Green tea leaves 20-30%
green tea powder 90%

Benefits of drinking tea

1. buid up the immunity system
2. prevents cancer, high blood pressure diabetes lowers blood pressure
3. Helps in recovery of illnesses
4. stimulate the central nervous system with caffeine
5. helps to fight against ageing

Types of tea leaves and powder in Japan

matcha - young shoots leaves finest in grade
gyo kuro - finest grade tea
bancha - common tea
sencha - tender top two leaves


Read about the:

This art and essence of Japanese tea

Equipment for Japanese tea ceremony

The state of mind

The founder of the
Japanese tea ceremony


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