TANABATA Japanese Organic Green Tea Cha no yu

A Glimpse of Cha no yu

by Diane Rosen

The Japanese way of tea is synonymous with serenity, order and calm and that may explain its growing popularity to the Western world. My first experience into this peaceful world of tea was a visit to the Urasenke Foundation Center in Los Angeles where I observed a class in Cha no yu, one of several tea schools in the Japanese culture.

That day, rainy weather precluded the usual step of washing one's hands before entering the tatami room from the beautiful traditional Japanese garden, designed by the teacher's husband. Instead of tramping through the forbidding muddy mess, and blemishing the tea rooms, we entered through the front door of the center, removed boots and soggy umbrellas and coats, and with dry socks on, padded through to the tearoom, where we came to the two tatami rooms, named for the tatami rugs laid on the floor.

"Among the weeds growing along the wall the crickets are hiding, as if forsaken,  from the garden wet with autumnal showers." (An example of the idea of wabi, or living a life of "imperfection.")

We were greeted by our hostess and teacher, who was very petite, under five feet tall, with beautiful skin, hair and white teeth (features she attributed to years of drinking green tea). Her ramrod posture, enveloped in a beautiful silk kimono, belied her 75+ years, no doubt a result of years of sitting in the typical way on one's legs, folded at the knees, buttocks resting on one's heels. As guests, my friend and I were allowed to sit on observation benches but still partake of the bean-paste sweets, the astringent green tea and feel a critical part of this disciplined ceremony.

Graciously yet firmly, the teacher guided her woman student in the correctness of each gesture, from setting the water to boil on the sunken brazier, to gathering the tea ceremony tools in smooth gracious movements up and down to the cupboard discreetly hidden behind the rice paper screen. The student then demonstrated folding the napkin, whisking the frothy Matcha tea, turning the tea bowl to show off its exquisite design to our eyes. The entire process took less than an hour, but its calming effect lasted with me for several weeks afterwards.

Years later, I observed another Cha no yu, this time at the Urasenke Foundation Center in San Francisco where I and a group of tea vendors, sat on tatami mats and observed two tea masters demonstrate the intricate step-by-step ceremony.   The hosts, as did my previous host, pointed out the simple decoration for us to observe. Usually it is a solitary flower or a painting or in this case, a lovely calligraphied scroll (kakemono), which hung in a recessed alcove (tokonoma), softly lit with a lamp from below, framed with graceful reeds.

This display sets the tone for the four principles of the tearoom: harmony (Wa), reverence (Kei), purity (Sei) and tranquility (Jaku).   Daisetz T. Suzuki in "Zen and Japanese Culture" describes the end result of drinking tea in a tea room thus:

"Who would then deny that when I am sipping tea in my tearoom I am swallowing the whole universe with it and that this very moment of my lifting the bowl to my lips is eternity itself transcending time and space?"

"The art of tea really teaches us far more than the harmony of things, or keeping them free from contamination, or just sinking down into a state of contemplative tranquility." "The (Japanese) character for harmony," Suzuki goes on to say, "also reads 'gentleness of spirit' (yawaragi) and to my mind 'gentleness of spirit' seems to describe better the spirit governing the whole procedure of the art of tea."

The second Cha no yu experience was more "show and tell," with two non-Japanese teachers explaining the centuries-old tradition, while a third hostess passed out beautifully shaped sweets ("o kashi") and frothy bowls of Matcha green tea, slowly, methodically and precisely prepared by our hosts, with great care. The tea was aromatic, savoury, but not harsh and infinitely unique.

Slowly, as we nibbled on the foods and sipped our tea, I was once again reminded of how this apparently contrived ceremony to make tea results in a soothing, spiritual time, a genuine "tea life, tea mind experience."

When both the host and guest have exchanged their minds, only then does the water truly boil. Since the garden path is a way, beyond this transient world, why not shake off the dust which soils the mind?

"What is tea? Simply boiling water, making tea and drinking it? Know that this is fundamental. The garden path, the hut, the hosts and guests. . . are all whipped together in the tea and are without distractions."

Sen no Rikyu (1521-91)

(Sen no Rikyu was a venerable Tea Master often referred to as the founder of Cha no yu.)

"When tea is made with water drawn from the depths of the mind whose bottom is beyond measure, we really have what is called Cha no yu."

Toyotomi Hideyoshi, patron of the art of tea, 16th C.

"In my hands I hold a bowl of green tea. I see all of nature represented in its green colour. Closing my eyes I find green mountains and pure spring water within my own heart. Silently, sitting and drinking, I feel these become part of me. Sharing this bowl of tea with others, they too, become one with nature and me. That we can find lasting tranquility in ourselves and in company with each other is the lovely paradox that is The Way of Tea."

Dr. Soshitsu Sen XV, Tea Master, Kyoto

"Chasen" - Japanese Bamboo Whisk

by Janina Kulhay-Matsuda

A "chasen" is a Japanese, bamboo green tea utensil, traditionally used to prepare Matcha green tea powder, in the ancient tea ceremony, called Chado or more commonly Cha no yu - "The Way of Tea."

Japanese chasen are made of one, single piece of bamboo, which has been carefully hand-split, 3/4 of the way down, into numerous, long, identical, delicate tines, creating a simple, yet very effective form of a whisk. The chasen is the key tea tool with which to prepare Matcha, in the traditional, Japanese way, according to the ancient "Way of Tea," inspired by and meticulously choreography by the famous Japanese Tea Master, “Sen no Rikyu,” of Kyoto, Japan. (We recommend using a chasen to prepare TANABATA'S finest quality, certified-organic, distinctively unique and dramatically delicious "Matcha Zen" or "Matcha Sencha" - SUPER AntioxidanTEA green tea powder, however they can also be made, simply and quickly using a shaker or in a blender – as an awesome, super nutrient-rich, potently active power shake or smoothie, in a variety of fun ways!)

Drinking Matcha without using a chasen, is perfectly fine. It can be mixed in a bottle of water/juice, however the difference is noticeable and it's recommended to whisk your Matcha, for several reasons, if you wish to prepare and drink it in the authentically Japanse.

Although, the chasen is primarily used as a functional tool, in the preparation of Matcha, for the tea ceremony, it's an important element in the Japanese tea room setting, contributing to the total sensory, spiritual experience and performance and plays a quintessential role in "The Way of Tea" - Cha no yu. As such, it's very much a part of the contemplative nature and distinctively Japanese atmosphere of preparing, serving and drinking Matcha tea, with honoured guests. (Bamboo itself is used extensively all over Japan and in the tea ceremony because of its natural, organic quality - it's part of the culture and it's spirit is revered for its endurance, strength, flexibility, lightness, longevity and beauty. There are many ancient legends associated with Japanese bamboo.) Therefore, the chasen should be respected and cared for properly, to preserve it for future use. In fact, some chasens can be very expensive and old, are considered rare and highly sought after, collected by Asian antique enthusiasts and those dedicated to the life-long study and enjoyment of Chado.

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Before using the chasen for the first time, it should be soaked in boiling/hot water, covering its tines, for at least 10 minutes, to allow them to become more flexible to use. (Because bamboo is a natural plant, it is porous and brittle, when it's not moist and the tines of the chasen can easily break off, if it's not allowed to absorb water - always inspect your chasen first, before preparing your tea and if any tines are damaged or loose, remove them.) For subsequent use, the chasen needs to be soaked only for a few minutes, until the tines feel flexible enough to whisk, to prevent breakage.

Once the appropriate amount of Matcha green tea powder and then hot water has been added to the tea bowl (cha wan), the cha wan must be stabilized with the left hand and thumb, on the rim and the chasen (in the right hand) is used to slowly, at first, whisk the Matcha, in an "M" or vertical pattern, from the bottom of the bowl and as you slowly raise the chasen to the surface of the tea, continue whisking, faster and faster, until a lovely, pale green foam appears over the surface.

(It should ideally take only 1 to 2 minutes to achieve this frothy state and oxygenates or oxidizes the sensitive, fresh, organic green tea powder. This process helps make Matcha's vital, super nutrients more bio-available to naturally support and detoxify the body and it changes its flavour - the Matcha becomes softer, creamier and slightly sweeter.)

After the ceremony, the chasen, cha wan, cha shaku (bamboo tea scoop) and all tea tools should be immediately and thoroughly rinsed, with boiling hot water, using NO soap/cleanser and only a very soft cloth. (Never put any of your bamboo tea utensils or ceramic cha wan in the dishwasher or let them soak in water.) It's crucial that the chasen and all bamboo utensils be left out to completely and naturally air-dry, for at least one day, not stored in any cupboard/drawer or plastic container, because bamboo has the tendancy to attract mold, if it's prematurely stored.)

Next, place the chasen, while still damp over it's pear-shaped, ceramic holder, called a "kusenauoshi," to let it air-dry and maintain its proper, oval shape. (It is best stored in this way)

Finally, in the spirit of the ancient tea ceremony, respect your tea tools and infuse them with the key principals of the tea ceremony as you use them and they will respect you and help you to make a perfect bowl of Matcha, every time.

Using a chasen to whisk Matcha helps to aerate and oxygenate it, thereby allowing all its potent vitamins, minerals, catechins, plant fiber, etc., to be activated - become more easily absorbed and assimilated faster into the body, in a hot liquid form. This whisking action softens Matcha's dramtically robust, tangy flavour sensation and green colour to a more creamy texture and a pale green, bubbly body. Matcha tends to become slightly sweeter, when it's whisked with a chasen and its numerous health benefits are obviously magnified with the rapid addition of air, making it more active and appealing. (This concept is similar to the one used in wine-tasting, allowing the taster to more fully appreciate the unique properties, characteristics and nuances of the beverage.)

The 4 principles of the Tea Ceremony are: "Wa" - harmony, between humans, nature and the environment, "Ke" - respect and reverence for all, "Sei" - purity of thought and things and "Jaku" - tranquility or enlightenment. Our Tea Master, Okimasa Matsuda suggests that you try to infuse your tea tools and your personal life with these ancient tea principles and share them with others, to enhance your life and that of all humanity.

Tanabata Company grows the highest quality, 100% pure, JAS/OCIA-Certified Organic Matcha green tea, in our own tea valley and farm operation, in Kyoto, Japan! Expect naturally vibrant, emerald green colour, a silky, micro-finely ground texture (never gritty), remarkable botanical energy, superior flavour and profound health benefits (supernutrient support and awesome detoxification) with its regular use. Because Matcha is a 100% PURE green tea powder/plant fiber, it is significantly more potently active than Sencha leaf tea! Matcha naturally contains significant amounts of powerful EgCg Catechins and calming L-Theanine, making it a superior healthy life supplement and TONIC! Ask for "Matcha Sencha" - SUPER AntioxidanTEA, an ORIGINAL Tanabata creation and the jewel in our line of “Green Tea Therapy” products, proven to assist many of our worldwide customers and patients of all the health professionals and anti-aging clinics we provide it to, as well as the spas, sports medicine centres, select health food stores, we also supply, on a regular basis!

Matcha Sencha is a combination of two premium green teas (Matcha and Sencha), grown from the same Camellia Sinensis plant, but in different ways, sharing the same active properties and extraordinary efficacy, but each, individually possesses unique phytochemical effects and health benefits, producing the perfect marriage of support and detoxification, in one beverage. (Matcha Sencha is about 10 times more effective than just plain Matcha.) Each is grown, harvested and prepared in different ways, providing unique benefits on the body and mind. Matcha Sencha is a perfectly balanced, synergistic combination of two, powerfully active green teas, formulated for your ultimate wellness and peace of mind. If however, your prefer PURE Matcha, of the FINEST, authentic quality, from Japan, Certified-Organically grown, with optimum freshness, vibrant, natural, emerald green colour, with an intoxicating aromatic fragrance, amazing health benefits and simply sensational, dramatic green tea taste, then our famous "Matcha ZEN" is your best choice!