Temae 手前 - A Brief History

Tea did not grow in Japan until the first seeds were brought from China in the 8th century. During this time, there was a Buddhist Monk who wrote a book on the proper method of making tea called 'Cha Ching', and today's tea ceremony or 'Temae' is profoundly influenced by this book. Tea was consumed by noblemen and priests as medicine and not as a beverage. As the relation between the two countries deteriorated, Japan had to cultivate it's own traditions and culture around tea. From this point onwards, the culture around tea grew and most of it's influence came from the Samurai and Murata Shukou who was a priest and taught Temae to as many pupils as he could.

Temae 手前 -  Equipment or dōgu 道具

A wide range of dōgu is necessary for even the most basic tea ceremony. A full list of all available tea implements and supplies and their various styles and variations could fill a several-hundred-page book, and thousands of such volumes exist. Below, I will divide the utensils into Teishu (tea host) and Shokyaku (guest) utensils and I will be repeating these names throughout the article so pay attention! ^_^

The following is a brief list of the essential components:

Shokyaku Utensils -

Kobukusa 古帛紗 - It is a rich brocaded or patterned silk cloth used by the Shokyaku to protect the tea implements whilst examining them.

Youji 楊枝- These are stainless steel fork-like utensils, used by the Shokyaku to cut and to bring to mouth the Omogashi (soft, sticky sweet) from the Kaishii paper.

Sensu 扇子- It is a Traditional Japanese folding fan that must be brought by guests, to put in front of knee as a polite gesture when greeting the Teishu or bowing. It must not be unfolded before, during or after the ceremony.

Kaishi 懐紙- When guests are presented with sweets, these sweets are placed onto the Kaishi paper (stack of large white washi paper) with Kuromoji chopsticks. This paper is then used to wipe the Youji or Kuromoji before replacing them. Sometimes Kaishi paper is used to wipe the rim of the Chawan (tea bowl) after drinking Koicha (think tea).

Teishu Utensils -

There are more 'dogu' needed by the Teishu than the Shokyaku, from small stands and scoops to large iron pots and valuable Chawan. The most essential components are given below -

Cha-ire 茶入 and Natsume 棗 - They are both tea caddy to keep the powdered Matcha (powdered green tea), but Cha-ire is more valuable and used for Koicha and Natsume for the Usucha (thin tea). Usually a tea caddy (Cha-ire) is put in a drawstring pouch (Shifuku) made of very fine material.

Chakin (茶巾) (hemp cloth) is a rectangular white linen or hemp cloth used by the Teishu to ritually cleanse the tea bowl, before and after serving tea. Then it is placed on top of the Kama (iron pot) lid.

Chasen (茶筅) (whisk) : It is used to whisk the tea and has many varieties depending on the type of tea served. Chasen itself is not considered as dogu and is carved from a single piece of bamboo.

Chashaku (茶杓) (tea scoop) : It is an important utensil to get the matcha proportions correct when scooping out of the Cha-ire or Natsume. Like Chasen it is also made from a single piece of bamboo and has a nodule in the middle.

Chawan (茶碗) (tea bowl) : Arguably the most essential implement; without these, tea could not be served or drunk at all. Shallow bowls, which allow the tea to cool rapidly, are used in summer; deep bowls are used in winter to keep the green-tea hot for longer time. Irregularities and imperfections are prized: they are often featured prominently as the "front" of the bowl.

Fukusa (袱紗) (silk cloth) : The fukusa is a square silk cloth used for the ritual cleansing of the Chashaku (scoop) and the Natsume (tea caddy), and to handle a hot Kama lid.

Furo (風炉) (portable brazier) : A bed of ashes (Hai) was laid inside the Furo and the Sumi (charcoal) placed on top was lighted. On the edge of a Furo a fire window or cut-out opening provided the necessary draft to keep the Sumi burning properly. The Kama was then set directly on the bronze or iron brazier, but a trivet was used for a clay brazier.

Futa ( 蓋 ) (Kettle-lit / Kama-lit) : The lit of the Kama is usually referred to as the Futa. This lit is usually made of iron and has a handle made of various shapes. When taking hot water from the Kama, the Futa is placed on the Futa-oki (lit/ladle rest).

Hibachi (火鉢) (fire bowl) : They can be a large round earthen ware pot or a bigger wooden box. Before the ceremony the Teishu fires up the Sumi in the Mizuya (back room) and kept burning before arranging them in the Ro or Furo.

Hishaku (柄杓)(Ladle) : This is a long bamboo ladle with a nodule in the approximate center of the handle. It is used to transfer hot water from the iron pot (kama) to the Chawan when making tea. Different sizes of Hishaku are used for different ceremonies and in different seasons. A larger version is used for the ritual purification undergone by guests before entering the tea room at the Tsukubai in the garden.

Kama (釜) (iron pot, or kettle): The kama is used to heat up the water for making the tea. Often Kama have the face of a biting lion, distant mountains, pine cones, or bamboo shoots.

Kensui (建水) (waste water receptacle/ bowl) : A waste-water container into which either hot or cold water is poured after a Chawan has been rinsed during a tea ceremony.

Yakan (薬缶) (water pitcher): The Yakan is used to refill the Mizusashi(cold water container from which water was taken to cleanse and to fill Kama) at the end of the tea ceremony in order to return the room in the same state as it was found at the beginning when the guests came in.

Etiquette for guests -

In this segment I have decided to keep the details and not concise it because it is very important. If you are lucky and you will find yourself being invited to a formal Temae then these instructions will help you alot! In the article I have decided to keep the Teishu part of the Ceremony out because there are many different rituals during different seasons and it takes ten years to master being a Teishu, at least! So here is the specific instructions for the Shokyaku -

Several guests can be invited to the tea ceremony but the average number would be four to five. The chief guest is called Shokyaku, who will be the main person to communicate with the Teishu and the second guest is Jikyaku. The others are simply called Kyaku and the last guest is Tsume. When the Shokyaku asks questions, he or she has to use a humble language, a clear voice, consider the correct timing so to not create trouble for the tea-host, and always thank the Teishu for providing an answer.

Receiving and eating Wagashi -

Usually one of the first things brought into the Chashitsu is a bowl or dish with sweets called Wagashi. Teishu will sit in front of the Shokyaku and place the dish in between them. Teishu bows and verbally indicates that these are sweets for the guests to eat. Shokyaku bows back and with both hands moves the bowl to the right. These sweets are not to be eaten immediately but only when Teishu has warmed the Chawan with hot water from the Kama and discarded the waste water into the Kensui.

The Hachi with Wagashi, may be moist or dry, is moved with two hands in front of the knees. Kaishi paper is usually a bunch of square washi paper sheets folded in half. The outer sheet is removed and placed on top of the Kaishi pile and then placed in front of the knees. When Omogashi (moist, main sweet) is served, it is usually accompanied by Kuromoji,which are sweet picks. Kuromoji look like chopsticks but have an obvious wooden look. The Kuromoji are usually placed on the lit and have to be placed on the Kaishi before removing the lit. The lit of the Hachi is lifted with both hands, and then the right hand grabs the lit above the left hand. (lit is vertical) The left hand moves to hold the lit underneath and it is placed up-side down next to the Hachi. The Kuromoji is picked up by the right hand with little assistance of the left hand and one piece of Omogashi is transferred to the Kaishi paper. Now the Kuromoji must have some sticky jelly or Anko paste from the Omogashi stuck to it so it needs to be wiped with the kaishi before returning it to the Hachi. Place half of the Kuromoji on the corner of the Kaishi. Fold the corner of the Kaishi over the Kuromoji and pull the Kuromoji so that any sticky material is wiped-off by the paper. The lit is returned on top of the Hachi in the reverse order and Kuromoji is placed on the lit. Use both hands to slightly lift the Hachi and move it to the left as far as possible. The Jikyaku and following guests will take the sweets in the same way.

Drinking Koicha -

Pick up the Chawan -

Koicha is served together with a Dashibukusa. Shokyaku will stand up, walk to the Chawan, and sit down in front of it. With the right hand the dashibukusa is placed on the palm of the left hand. Then the Chawan is placed on top of the dashibukusa. Shokyaku walks back to his seat and sit down. The Chawan is placed in front of the knees with the dashibukusa next to it on the left but not on the same Tatami. Kimono or clothes are re-arranged before continuing.

Apologies and bows -

Chawan is picked-up again and placed on the same Tatami but on Shokyaku's left side. Shokyaku will apologize for drinking before others. Then, pick up the Chawan and place it in front of his knees, bow to the Teishu and say: "Otemae chodai itashimasu".

Ready to Drink -

Place the Dashibukusa on the palm of the left hand and the Chawan on top. At chest height with the right hand the Chawan is turned clockwise two times so that the Shomen comes to the left. Make sure to lift the Chawan properly in order not to damage the fragile Dashibukusa. Raise the Chawan a little higher with simultaneous little knot toward the Teishu to indicate one is about to start drinking. Koicha is shared with three people altogether, so take about three sips to leave enough for the the next two guests. When Shokyaku has tasted enough, the Chawan is placed in front of the knees again.

Wiping the rim -

Now, the rim needs to be wiped with a Kaishi. Take one Kaishi from the stack and fold one of the corners over the rim where the Macha is. Be careful not to wipe too deep into the bowl because that would be wasting good Macha. This wiping of the rim is more a "gesture" of cleanliness than actual cleaning. Fold the Kaishi one more time and wipe the rim again. Place Kaishi in the left sleeve of the Kimono. When the tea-bowl has passed all the guests during Koicha, the Tsume and Shokyaku will move close to the Teishu where the Tsume will return the bowl to the Shokyaku. The Shokyaku will inspect the Chawan one more time to make sure it is not damaged, then return it to the host by placing it at the same location where the Teishu had placed it before.

Usucha -

During Usucha the Shokyaku will ask the other guests if they had enough or want to drink more green tea. If all guests had enough, the shokyaku will ask the host to clean up and to finish the tea ceremony.

To conclude I would just like to point out that, Temae is truly an art above all. In fact, after finishing tea, the Shokyaku always asks the Teishu several questions about the valuable utensils used. All aspects of a tea room must be appreciated, from the way the Sumi (charcoal) is placed in the furo to the pouch that holds the (Cha-ire). Every little aspect of a Chashitsu is designed to optimize the feeling of peace and zen for the guests. Oh, by the way, the pictures do not necessarily correspond to the item written next to them... you will have to guess which picture belong to which name and description. ;)  Although this article is a very concised version of Temae, I would like to encourage you to explore further. I'm sure you'll have quite the adventure, just like I did! ^_^