Utensils for the preparation of tea
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Tea, the national beverage of Japan, is enjoyed in many ways, either as a
casual drink at home or within the special atmosphere of the tea ceremony.
The home of tea cultivation in Japan is Uji, near Kyoto, but the majority
of the crop (about 60%) now comes from Shizuoka Prefecture. There are many
grades of Japanese tea, depending on the size and quality of the leaf:
Bancha made from large, coarse leaves is the everyday variety, Sencha is a
medium-grade tea with delicate flavour and attractive colouring. Tea for
the tea ceremony is made from finely powdered leaves of the very highest
quality and delicacy.
The tea ceremony (S-8-1), is a formal occasion based upon deep spiritual
values: harmony, tranquillity and purity of spirit. These values are
achieved by devoting one's whole attention to the simple act of making tea.
The procedures involved in various types of tea ceremony have been laid
down over the centuries by great tea masters such as Murata Shuko
(1422-1502) and Sen no Rikyu (1520-1591). Nodete, for which the utensils in
the capsule are intended, is an open-air tea ceremony characterized by
relative informality.
The making of everyday tea (S-8-2) is informal but it is still done with
care. The water is allowed to rest after boiling; the tea is allowed to
brew for only a short time (compared to Indian teas) otherwise it becomes
bitter. Japanese tea is a refreshing drink with a pleasing colour and it is
an important source of vitamins A and C.
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