If there is one thing that’s common between India and Japan, it’s their forthright love for tea. Aiming for an afternoon of peace, mindfulness and harmony, the Urasenke Foundation hosted a professional tea ceremony at the Embassy of Japan in Delhi recently. The ceremony not only offered Delhiites a chance to experience the ritual, but also provided rare insight into the origins of tea and the meaning behind each process, while fostering cultural exchange between the two countries.
Soko Shimura, deputy tea master of the Urasenke Konnichian in Japan
A ritual rooted in meaningSoko Shimura, deputy tea master of the Urasenke Konnichian in Japan, began his lecture with a bow. Speaking through an interpreter, he traced the origins of the Urasenke school of chado, or the way of tea, inviting attendees to engage with a practice rooted in Japanese aesthetics and philosophy. “We have taken a brief look at the history of the way of tea, but to offer truly delicious tea, I believe the key is to bring order to the interpersonal relationships of everyone involved. It is important to coordinate the setup by following the rules and to choose what is most suitable for the person, so that the resulting harmony can be enjoyed and your own mark can be added to its narrative. Once you understand how to properly whisk the tea, it becomes truly delicious,” he said.
A tea master leads the traditional tea ceremony in the tea room, Wagashi (inset), a sweet presented before the tea, is thoughtfully chosen to complement the flavour of matcha, and is an integral part of the ceremony’s refined, aesthetic experience
Inside the tea brewing processTea making is a deeply meditative and mindful experience in Japanese culture. The precise process follows a systematic pattern, beginning with cleaning each utensil with a fresh cloth and rinsing it with water, before gradually adding matcha powder and water to the bowl and frothing it with a bamboo whisk. The bowl is then turned in the right hand to position its design toward the guest as a mark of respect. At the event, guests were served with a sweet snack before the tea. In traditional Japanese tea service, matcha is paired with snacks known as ochauke . These are typically delicate sweets (wagashi) that balance the tea’s bitterness with a touch of sweetness, offer a gesture of hospitality, and ensure the tea is not consumed on an empty stomach.
Matcha whisking process involves pouring water into a bowl with matcha powder
