About the Way of Tea
Q: “What is the Way of Tea?”
A: The Way of Tea, or “Sadō,” is one of Japan’s traditional cultural practices, centered on the preparation, presentation, and enjoyment of matcha. However, defining tea ceremony in a single phrase is quite challenging. It is not merely a practice of drinking tea with refined etiquette but a sophisticated cultural art form that embodies traditions, customs, religions, and philosophies cultivated in Japan since ancient times. It is an experience that engages all five senses—and even a sixth sense, often described as spiritual intuition—to offer hospitality and deepen appreciation.
Q: “What is the history of the Way of Tea?”
A: The practice originated in China, where the method of powdered tea preparation was developed. Zen monks brought this method to Japan in 1300’s, where it was incorporated into their spiritual training. Approximately 250 years later, in the late 1500s, Sen no Rikyū unified its philosophy and style, establishing the foundation of the modern tea ceremony. He solidified the aesthetic and philosophical principles of tea and perfected the concept of “wabi-cha,” the art of simplicity and profound depth in tea. From this point, what was once a pastime for the elite transformed into a practice embraced by noblemen, samurai, monks, wealthy individuals, and shoguns—not just for enjoyment, but also for spiritual refinement and as a sanctuary of tranquility.
Q: “How do different schools of tea ceremony differ?”
A: Most tea ceremony schools emphasize Zen philosophy as their foundation. However, as generations of grand masters developed their own aesthetic sensibilities and preferences, unique styles, utensils, and approaches evolved within different schools.
Q: “Why does tea ceremony use matcha instead of steeped tea?”
A: The key difference between steeped tea (sencha) and matcha lies in their preparation: sencha is brewed, while matcha is whisked and kneaded. Steeped tea involves extracting components from tea leaves into hot water, whereas matcha is made by grinding whole tea leaves into a fine powder and mixing it directly with water. Although matcha originated in China, by the 1400s, its practice had completely vanished from China and remained solely in Japan. This is likely due to the strong compatibility between Zen philosophy and the spiritual culture of Japan, which allowed matcha to integrate seamlessly into Japanese traditions.
Etiquette When Participating
Q: “Do I have to sit in seiza? I am not used to sitting that way for long periods.”
A: If the setting is a traditional tatami room, seiza stools or folding chairs known as “kosho”—often seen in Japanese shrines—are provided. However, at THE SALON ASHIYA, guests are welcomed to relax in sofas and antique chairs, ensuring maximum comfort.
Q: “What should I wear?”
A: Extremely casual attire, such as mini-skirts for women, is best avoided. However, wearing a kimono is not a requirement. If you wish to experience the tea ceremony in a kimono, we can arrange a kimono dressing service for you.
Q: “Are there specific ways to hold the tea bowl and drink the tea?”
A: There are precise rules regarding how to hold and drink from a tea bowl, but these are dogmatic customs meant for tea practitioners rather than strict requirements for guests. If you wish to learn the formal etiquette, we are happy to provide guidance. For instance, if you are curious why guests rotate the tea bowl twice before drinking, feel free to ask during the tea session—our host will explain the philosophy behind it with great care.
Q: “Are there specific manners for conversation during a tea gathering?”
A: Among tea practitioners, excessive chatter during a tea gathering is generally discouraged. However, at THE SALON ASHIYA, guests are welcome to enjoy relaxed conversations throughout the experience, except in a few specially designated moments.
Taste and Preparation of Matcha
Q: “What does matcha taste like? Is it bitter?”
A: Unfortunately, many matcha products available today emphasize bitterness. However, the higher the grade of matcha, the more pronounced its umami and natural sweetness. The highest-grade matcha, known as “Ceremonial Grade,” is used in traditional tea gatherings for its well-balanced umami and smooth texture. At THE SALON ASHIYA, we go beyond the highest ceremonial standards, using Emperor Grade matcha that offers unparalleled depth, aroma, and silkiness—literally the finest in the world.
Q: “What is the difference between koicha and usucha?”
A: The primary difference between koicha (thick tea) and usucha (thin tea) lies in their concentration. For example, the commonly enjoyed usucha typically uses 2-3g of matcha with about 60ml of hot water. In contrast, koicha requires 4-6g of matcha with only 25-30ml of water, resulting in a rich, thick consistency. Unlike usucha, which is “whisked,” koicha is “kneaded,” creating a deep, velvety texture.
Koicha is the centerpiece of formal tea gatherings and is always made from the highest-grade matcha. The preparation of koicha requires extraordinary focus and mindfulness, which is why guests are asked to remain silent until the host signals that it is ready. The moment of drinking koicha is said to deepen the spiritual connection between host and guest.
Q: “Can I make my own tea?”
A: At THE SALON ASHIYA, each guest is given the opportunity to prepare their own tea. You will be provided with the finest matcha in the world, along with antique tea utensils steeped in history. You will have the chance to open the lacquered container (natsume), measure the tea with a chashaku scoop, and pour hot water from the ladle—all under expert guidance, offering an experience beyond conventional tea workshops.
About THE SALON ASHIYA
Q: “How is THE SALON ASHIYA different from a typical tea ceremony experience?”
A: At THE SALON ASHIYA, we preserve the essence of Japanese tea tradition while incorporating British elegance. Guests relax in antique sofas and chairs rather than sitting on tatami. We also incorporate antique silver trays, nest tables, and stools into the tea service, blending the aesthetics of East and West. Our tea gatherings are neither rigid nor predetermined—they are unique, original expressions crafted by the host.
Q: “Why is it invitation-only?”
A: THE SALON ASHIYA is an exclusive space reserved for discerning guests. Our tea utensils include antique heirlooms dating back 200, 300, or even 500 years, requiring meticulous care and handling. We believe that guests who appreciate and respect the preservation of such traditions will find the greatest joy in this experience.
Q: “Why isn’t the address of THE SALON ASHIYA publicly listed?“
A: THE SALON ASHIYA is a private sanctuary located somewhere in Ashiya, Hyogo—a refined residential area known for its quiet elegance. To protect the privacy of both our guests and the host, and to maintain the tranquil spirit of the experience, we do not disclose the exact location publicly. The address will be shared only with confirmed guests after their reservation inquiry is accepted.
Q: “What type of matcha do you serve?”
A: We serve an ultra-rare matcha sourced directly from a prestigious tea plantation with over 300 years of history. This matcha is not available on the market and is produced in quantities of only 10kg per year. Unlike mass-produced matcha that is often ground with industrial grinders and blended for volume, our matcha is stone-milled at a rate of only 40g per hour. This results in an exceptionally smooth texture, rich umami, and deep aroma—at an unparalleled level.
Q: “What kind of utensils do you use?”
A: Our tea utensils are of museum or collector’s quality, including Edo-period tea bowls, Momoyama-period vases, and historical mizusashi water jars. True tea utensils are meant to be used, not simply displayed in museums. At THE SALON ASHIYA, we breathe new life into these historical treasures, allowing them to serve their original purpose once more.
💡 If you have any further questions, please feel free to inquire.