A monthly online magazine covering all aspects of the Japanese Tea Ceremony.
Short biographies of the successive masters of the tea school established by the great 16th century tea master, Rikyu.
Explanation of the tea ceremony, with illustrations of typical utensils used to perform it.
Shows how the decorations of the tea house and utensils used in the tea ceremony are changed according to the seasons.
Essay on the history and appreciation of tea by this school's headmaster.
Types, preparation and serving instructions.
Gives introduction and history of tea ceremony, and lineage of the Urasenke family and organization.
Intro to chanoyu covering history and philosophy, objects used in the ceremony, and a glossary of tea ceremony terminology.
The Chado (Sado), or Japanese Tea Ceremony is a study or discipine of preparing, serving and drinking green tea.
Short history of metalwork in Nambu, where iron kettles for the tea ceremony are still made in the traditional way.
Recreation /
Food /
Drink /
Tea
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