An Introduction to Chanoyu - The Japanese Tea Ceremony

Since we read the amazing article 'Chanoyu and the Rituals of Tea Drinking' in Yoga Magazine, we thought we'd do our own post on Chanoyu, for those that didn't get chance to check it out.

Chanoyu is otherwise know as the Japanese tea ceremony. The literal meaning of the word is 'hot water for tea', but what it really symbolises is the thousand years of tea drinking history in Japan, and the study of making and serving tea.

More than just hot water, it's a spiritual experience for host and guest, allowing both to show hospitality and gratitude respectively.

The ritual started with monks drinking tea in a customary fashion, and soon spread to a wider crowd, making tea the drink of the masses. Zen Buddhism is seen as a primary influence.

Large tea drinking gatherings were called Chakai. Here specific instructions for the preparation of the room, utensils and service for tea drinking were created, resulting in the Chanoyu tea ceremony we know now.

So what exactly does Chanoyu involve?

It basically involves  following a set of predetermined actions when serving tea, which includes spoken phrases and unspoken gestures. The host does all the preparation and work in front of the guest, and they communicate through these unspoken gestures without general talk. It's designed to create the most harmonious and efficient means of serving tea to guests. 

One of the most basic forms of Chanoyu is called Usucha (thin tea). Want to know how to do it? Here's a quick (very basic!) guide:

1)      The guest enters a prepared tatami mat room (tatami is a type of mat used as a flooring material in traditional Japanese-style homes).

2)      The guest must bring his/her own napkins and silverware.

3)      The host enters, greets the guest, serves kashi (candy), bringing with them the necessary implements.

4)      These implements are then cleaned in front of the guest.

5)      The tea is then mixed and served, before the implements are then cleaned again.

6)      The host must then leave the room before the guest.

7)      The guest can now leave.

So there we have it, a mere taster of the practice of  Chanoyu. It's certainly nice to see tea being taken as seriously as we do! And don't forget to stock up on your herbal teas – you never know when someone's going to call in with their own silverware. 

Reveal Magazine Mentions Pukka Three Ginger

Pukka Three Ginger tea has got a mention in the upcoming edition of Reveal magazine, in the article 'What's Your Pain IQ?', that looks into high street purchased painkillers and their natural alternatives.

We're all very happy that our ginger tea is going down a treat and getting some much deserved attention. The ginger we use in Three Ginger is 100% organically grown and comes from a small group of farmers in India, where the hot and humid climate perfectly suits that needed by the roots to grow.

They are harvested after one year of growth and dried in hot air ovens to ensure the essential oils are preserved, as well as all that deliciously spicy flavour. All this effort results in us producing an amazing tea that will help settle digestion whilst warming and uplifting your spirit!

Three Ginger tea is everything a ginger tea should really be – rich, spicy and stimulating, and in case you were wondering about the name, it's made using three different roots from the ginger family to create the fullest flavour possible.