The Birth of Sencha

In the early 17th century (Edo period), Zen monk Baisaō Kō Yugai (1675–1763), influenced by the literati culture of Ming Dynasty China, introduced a new way of drinking tea in Japan. Instead of the traditional matcha preparation, he promoted the brewing of loose tea leaves in a teapot, emphasizing the simple enjoyment of steeped tea. This practice laid the foundation for what would become “sencha culture” in Kyoto. 

The Development of Sencha Culture

By the mid-Edo period (18th century), as sencha gained popularity, steaming techniques for processing tea leaves became more refined. In 1738 (the third year of the Genbun era), Soen Nagatani established the “Aosei Sencha Manufacturing Method” in Uji, Kyoto, pioneering the modern method of steaming sencha.

Sencha quickly gained favor among scholars, poets, and artists, leading to the development of a “literati culture” that embraced tea drinking alongside painting and poetry. Scholars from the Ōbaku sect, Confucian circles, and other cultural figures played a key role in shaping Senchadō, integrating hospitality, aesthetics, and contemplative thought into everyday life.

Today, the practice of brewing tea in a teapot is deeply embedded in Japanese households and daily rituals. The Way of Sencha is regarded as a reflection of Japanese culture—one that embodies grace, hospitality, and the pursuit of beauty and self-awareness.

The Sencha Gathering

This event will feature a demonstration of Senchadō, with two participants performing the ceremony simultaneously. Please enjoy the graceful flow of movements in traditional kimonos.

Tea Etiquette at the Gathering:

1️⃣ When sweets *wagashi or tea are served, guests should bow with hands on the table.
2️⃣ Place the sweets beside you on the table and consume them after drinking the tea.
3️⃣ Bow when the tea is served, and wait until everyone has been served before drinking together.
4️⃣ Let's enjoy tea with gratitude:

• “Yoroshiku onegaishimasu” (よろしくお願いします) – "We appreciate your guidance."
• “Chōdai shimasu” (頂戴します) – "I will accept it."
• “Kekkō de gozaimasu” (結構でございます) – "It is splendid."
  
  

Elements of the Sencha Gathering

📜 Scroll (Kakemono)

According to the Japanese seasonal calendar (Risshun, 立春), spring begins on February 3rd this year. The scroll features a bush warbler and plum blossoms, symbolizing the arrival of spring.

🌸 Flowers (Bunjinbana)

In Senchadō, the flowers are called "Bunjinbana", where each flower carries a symbolic meaning.

• Pine and evergreen trees – Represent immortality.
• Roses (Choshun) – Symbolize eternal youth.
• The combination of pine and roses embodies the theme of longevity and happiness, wishing guests good fortune and everlasting youth.

🍡 Sweets (Wagashi)

Cherry blossoms, Japan’s national flower, symbolize the fleeting beauty of life. They have long been associated with Shintō deities, leading to the tradition of Hanami (cherry blossom viewing), where sake and food are offered to the trees in appreciation.

We enjoyed sakura-themed wagashi, offering an early glimpse of cherry blossom season.

🍵 Tea (Ocha)

The tea being served was “Zuihouan,” a rare blend favored by the Ogasawara School of Senchadō. The tea was gyokuro sourced from Yame in Kyushu, a region renowned for its high-quality green tea.

Gyokuro is considered one of the most precious Japanese teas, brewed at a low temperature to draw out its natural sweetness and umami.

Source & image credits: Ogasawara School of Senchadō.

A particular thank you to the Ogasawara School of Senchadō.
https://www.ogasawararyuu.or.jp/english/index.html 

We posted a few short videos on our Youtube channel:

https://youtu.be/WL0M8md2R-k

https://youtu.be/wHQozP7FgEM

https://youtu.be/3gUAQms5gYA