For her birthday, I had arranged for Dawn (and I) to participate in an authentic Japanese tea ceremony, something she has wanted to experience for many years. As a special honor, ours was overseen by Sekino-sensei, the 93-year-old teacher at Nichi Bei Kai in San Francisco, and hosted by her daughter-in-law, a master of tea ceremony. John, a senior practitioner, acted as her assistant as well as our interpreter and teacher.

Tea ceremony (茶道, chadō - “the way of tea”) is a traditional ritual based on Taoism (Daoism) and influenced by Zen Buddhism in which powdered green tea is ceremonially prepared by a skilled practitioner and served to a small group of guests in a tranquil setting, in our case a traditional tea room. Since a tea practitioner must be familiar with the production and types of tea, with kimono, calligraphy, flower arranging, ceramics, incense and a wide range of other disciplines and traditional arts in addition to his or her school’s tea practices, the study of the tea ceremony takes many years and often lasts a lifetime. Even to participate as a guest in a formal tea ceremony requires knowledge of the prescribed gestures and phrases, the proper way to take tea and sweets, and general deportment in the tea room. Although Dawn and I had done some research on the subject of tea ceremony, each of the three major schools conduct their various ceremonies differently, so we relied heavily on John for instruction and guidance.

A significant part of the experience is becoming acquainted with the tools (道具, dōgu) and components used in the ceremony. There are many, but briefly they include a large iron pot which, in winter, is set into a recessed hearth and used to heat the water; a long bamboo ladle (hishaku 柄杓) with a nodule in the approximate center of the handle, used to transfer water to and from the iron pot; the tea caddy (natsume 棗) containing powdered green tea (matcha (抹茶); the tea scoop (chashaku 茶杓), usually carved from a single piece of bamboo or ivory and used to scoop tea from the tea caddy into the tea bowl; the whisk (chasen 茶筅), carved from a single piece of bamboo and used to mix the powered tea and water; and, of course, the tea bowl (chawan 茶碗). The best bowls are thrown by hand and some are extremely valuable, even priceless. Frequently named by their creators or owners, or by a tea master, bowls over four hundred years old, like the 16th century Black Raku chawan pictured below, are in use today but are used only on unusually special occasions. We were honored to use such a bowl in our ceremony.

Integral to the Japanese tea ceremony, and by far the most difficult part for me, is seiza, the basic position from which everything begins and ends. Both the host and guests sit seiza style, basically kneeling and sitting back on one’s feet, and maintain the position during the entire ceremony. All the bows performed during tea ceremony originate in the seiza position. If one isn’t used to sitting in this position for long periods of time, it can be quite uncomfortable, even painful. It certainly was for me, although Dawn had little difficulty.

Because ours was a somewhat formal ceremony, both our host and her assistant wore kimonos and we, had we owned them, would have been expected to wear kimonos as well. Dawn was the honored guest and so sat in the first position, with me to her left. She was served first and was the one to whom fell the honor of requesting permission for us to inspect the utensils before they were put away.

Our experience was memorable, enlightening and educational, a treasured glimpse into an ancient custom and culture. We were welcomed into another world and treated as honored guests. It was a wonderful and humbling experience!

Following the ceremony, we watched a student learning the intricacies of serving “thick tea.” I took the opening photo before we departed - left to right are John, our host’s assistant and our guide; Sekino-sensei, the school’s 93-year-old teacher; Dawn, the birthday girl and guest of honor; our host, Sekino-sensei’s daughter-in-law; and a student observer.