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A Taste of Chanoyu: Tea Service at Urakuen

Visitors to Urakuen can experience a traditional-style tea service at Kō-an. Tea is served in the main reception room, which looks out at a secluded garden of moss and artfully placed stepping stones. The tea service at Urakuen is an abbreviated version of a tea gathering, and certain steps, such as the preparation of the tea, are omitted. The service at Kō-an includes only the receiving and drinking of tea, which is done using the same ritualized gestures of a formal tea gathering.

Each step of the tea service is given below, along with a short explanation.

1. Take your seat. Guests at tea gatherings typically sit on their feet with their legs folded underneath them (a position called seiza). However, it is also acceptable to sit cross-legged or with legs to one side.

2. A staff member will offer you a plate with a traditional sweet.

The sweet will come with a wooden pick (kuromoji).

3. With your left hand, lift the plate. Then use the pick in your right hand to cut the sweet into bite-sized pieces before eating it.

The sweet is intended to balance the flavor of the matcha to come; try to finish it before the tea arrives.

4. A staff member will place a bowl of matcha in front you, then bow. Place the fingertips of both hands together on the floor in front of your knees and return the bow.

During a formal tea gathering, you would also bow to your neighboring guest (who has not yet received tea) and apologize for drinking first.

5. Lift the bowl with your right hand, with your thumb against the rim and fingers near the base, then place the bowl in the palm of your left hand.

6. Hold the bowl at waist height and turn it 90 degrees clockwise.

At a formal tea gathering, the host places each bowl so that its “front” (usually the side with the main decorative element) faces the guest. This is a sign of respect. In return, the guests show humility by not drinking directly from the front side of the bowl.

7. Drink.

This preparation of matcha, called usucha (“thin tea”), is made using less tea powder than koicha (“thick tea”). Koicha is generally served only after a meal at full-length tea gatherings, where multiple bowls of tea are served.

8. Once you have finished, use the index finger and thumb of your right hand to wipe the rim of the bowl where you drank.

Wiping the tea bowl is a symbolic gesture of cleansing. It arose from styles in which participants drink sequentially from the same bowl.

9. Rotate the bowl counterclockwise so that the front faces fully away from you, then place it back on the floor.

Some guests use this time to look closely at the bowl and admire its shape or decoration. Because many of the bowls used in tea gatherings are quite valuable, hold the bowl close to the floor while examining it.

10. After you have finished your tea, a staff member will explain the meaning of the scroll and flower arrangement in the room’s tokonoma alcove.

Each of these decorative elements is specially chosen for the season, and they often convey a mood or message that the host of the tea gathering wishes to share.

在有樂苑體驗茶道

在有樂苑的「弘庵」可以體驗傳統茶道。茶席設在「廣間」（正廳），從這裡可將青苔和階石相映成趣的幽靜庭園一覽無遺。弘庵的茶席提供簡易的茶道體驗，省略了點茶等部分特定步驟，而從奉茶與品茶開始。儘管程序略為簡略，但禮儀與正式茶會完全相同。

茶事的具體步驟和簡要說明如下：

1. 入座

參加茶會的客人坐姿通常採用正坐（跪坐），但盤坐或側坐也是被允許的。

2. 工作人員送上盛放傳統日式甜點「和菓子」的小餐盤

與和菓子同時送上的還有被稱作「黑文字」的小木籤。

3. 左手端起盤子，右手用黑文字將和菓子切成一口大小。

甜點是為了平衡即將品嘗的抹茶之苦味，應在上茶前食用完畢。

4. 工作人員將抹茶碗擺到客人面前，鞠躬行禮。客人將雙手指尖接觸膝前地面，鞠躬回禮。

正式茶會上，還應向旁邊尚未接茶的客人鞠躬行禮，為先飲表示歉意。

5, 右手端起茶碗，拇指搭在碗口，其餘四指靠近碗底，將茶碗移置左手掌心。

6. 將茶碗放在與腰齊平的高度，順時針方向轉動90度。

正式茶會上，亭主（主人）布茶時要將茶碗的「正面」（一般指主要裝飾花色所在的一面）對著客人，以示尊重。為表謙讓，客人不能從「正面」飲茶，因此需要轉動茶碗。

7. 飲茶

這種點茶法稱為「薄茶」，所用茶粉較「濃茶」少。濃茶一般只在提供多道茶飲的正式茶會的餐後才出現。

8. 飲完茶，用右手的食指和拇指擦拭碗口嘴唇接觸到的部位。

擦拭茶碗是象徵性的清潔動作，由茶客輪流同飲一盞茶的傳統演變而來。

9. 將茶碗逆時針旋轉，讓「正面」對著自己，然後將其放回地板上。

此時，客人可仔細鑒賞茶碗的器型或花色。由於茶會上使用的茶碗大多價值不菲，因此鑒賞時應儘量讓茶碗靠近地面。

10. 品完茶後，工作人員會向客人介紹「床之間」（和式壁龕）裡的卷軸書畫和插花作品。

每一件裝飾品都根據季節精心挑選，往往蘊含著亭主希望傳達的情緒或主題。

在有乐苑体验茶道

在有乐苑“弘庵”可以体验传统茶道。茶席设在“广间”（主厅），从这里可将青苔和阶石相映成趣的幽静庭园一览无遗。弘庵的茶席提供简略版的茶道体验，省略了点茶等部分特定步骤，直接从奉茶与品茶开始，但礼仪与正式茶会完全相同。

茶事的具体步骤和简要说明如下：

1. 入座

参加茶会的客人坐姿通常采用正坐（跪坐），但也可以盘坐或侧坐。

2. 工作人员送上盛放有传统日式甜点“和菓子”的食盘

与和菓子同时送上的还有被称作“黑文字”的小木签。

3. 左手端起盘子，右手用黑文字将和菓子切成一口大小。

甜点是为了平衡即将品尝的抹茶之苦味，应在上茶前吃完。

4. 工作人员将抹茶碗摆到客人面前，鞠躬行礼。客人将双手指尖接触膝前地面，鞠躬回礼。

正式茶会上，还应向旁边尚未接茶的客人鞠躬行礼，为先饮表示歉意。

5, 右手端起茶碗，拇指搭在碗口，其余四指靠近碗底，将茶碗移置左手掌心。

6. 将茶碗放在与腰齐平的高度，顺时针方向转动90度。

正式茶会上，亭主（主人）布茶时要将茶碗的“正面”（一般指主要装饰花色所在的一面）对着客人，以示尊重。为表谦让，客人不能从“正面”饮茶，因此需要转动茶碗。

7. 饮茶

这种点茶法称为“薄茶”，所用茶粉较“浓茶”少。浓茶一般只在提供多道茶饮的正式茶会的餐后才出现。

8. 饮完茶，用右手的食指和拇指擦拭碗口嘴唇接触到的部位。

擦拭茶碗是象征性的动作，由茶客轮流同饮一盏茶的传统演变而来。

9. 将茶碗逆时针旋转，让“正面”对着自己，然后将其放回地板上。

此时，客人可仔细鉴赏茶碗的器型或图案。由于茶会上使用的茶碗大多价值不菲，因此鉴赏时应尽量让茶碗靠近地面。

10. 品完茶后，工作人员会向客人介绍“床之间”（和式壁龛）里的卷轴书画和插花作品。

每一件装饰品都根据季节精心挑选，往往蕴含着亭主希望传达的情绪或信息。