Directions for using SJSU Library sourcesGo to library.sj.docx

Directions for using SJSU Library sources
*****Go to library.sjsu.edu, then click “Articles & Databases”,
then click “Academic Search Complete”. If you can’t log in,
type in my information: Name “Joe Liu” SJSU ID “009034506”
PIN “26320070”. Lastly, type in key terms such as “Tea
Ceremony in Japan” “Tea Ceremony” something that related to
the topic and so on, and the sources don’t have to be scholarly
journals, but full text and make sure they are credible papers or
websites, and so on.*****
This is just an example of how you are going to do it
Journals (Scholarly articles)
· Academic Search Complete
· Input your search terms
· On the left hand side you will these options:
Example (but follow the direction as the sources have to be
scholarly sources and full text!):
· Use the source type option to select the format.
· Academic journals will be scholarly and more comprehensive,
but the focus will be very narrow. Academic journals can be
helpful for in-depth articles on one aspect of your celebration.
· Example: Dermatoses among Children from Celebration of
“Holi,” the Spring Festival, in India
· This article reports on the skin afflictions that may result from
the inhalation and application of the colors/dyes that are used
during Holi.
· Magazines may be a little lengthier than newspaper articles
· Example: Strength Thru Joy: Holi in Fiji
· This article discusses how Holi is celebrated among Hindu

Fijians.
· Newspapers are great for a current treatment on the topic
(particularly how your celebration has changed with
immigration and globalization)
· Example: A Traditional Hindu Spring Parade in Queens is
Canceled as Organizers Feud
· The Phagwah or Holi parade is cancelled, due to organizer
infighting, which some think is “a reflection of the increasing
complexity within a growing population, with combustible
differences being a natural outgrowth of the community's social
and political evolution.”
Running head: TEA CEREMONY IN JAPAN 1
Tea Ceremony in Japan
Joe Liu
San Jose State University

TEA CEREMONY IN JAPAN 2
The Origin
Tea was brought to Japan from China (618-907 AD) by
the Tang Dynasty. The first Tea
Ceremony is hinted in the 8th century by a Chinese Buddhist
writer in the book dubbed “Cha
Ching”. Tea plants for medicinal consumption by Japanese
priests and nobbles hallmarks (Japan
710-794). Religious consumption of tea was a practice
developed by Myoan Eisai, the founder of
Zen Buddhism in the Rinzai sect temple. Tea processing began
during this time. Pounding of tea
leaves prior to adding warm water, and tea whisking after hot
water is poured over it form the
origins of tea ceremony (Abdennour & ebrary, 2007). Books

titled “Ta Kuan Cha Lun” - General
View of Tea, and “Kissa Yojoki” - Tea drinking is good for
health popularized the tea ceremony.
In the thirteenth century, tea spread from the Sung, Kamakura
to Samurai class. It also saw land
size increase to plantains. Tea parties emerged between
Gekokujou (parvenus); a dynasty formed
after the fall of Kamakura, and Toucha (McCrone, McPherson &
Palgrave Connect, 2009).
Furthermore, the parties were characterized by a tea
testing game; where, guests were to
differentiate Honcha (legitimate tea) with other types of tea.
There was gambling on the
contestants and important rewards given. Among the samurai,
tea was believed to tighten bonds
as each member in a party would sip from the same bowl. They
later adopted the Shoin tea
serving style (Cunha, Cunha & Ebooks Corporation, 2010). This
made up the alcove
(Tokonoma), the couple of ledges (Chigaidana) within the
alcove, as well as the side-alcove
counter (Tsuke-shoin) with Tatami carpet to coat the ground.
The Douboushuu adopted the fixed
shoin desk from the Samurai and served tea placed on a large

utensil stand (Daisu).
Tea eventually spread to the low class people. They held
ceremonies in a (Kakoi) small
room. Therefore, the best designer of smaller tea room’s
ceremony, Murata Shukou was referred
to as the Father of Tea ceremony- chanoyu (Gulevich, & Gale
Group, 2004). He founded a
&
nobles
Laurie Steinberg
Laurie Steinberg: this reference doesn't make sense either. Why
would a book about Portuguese culture include this
information? There is nothing about Japan in the table of
contents.
Laurie Steinberg
Laurie Steinberg: since this book is about Egypt, I don't think it
would have this information in it. Can you show me?
school on the principle of Zen-inspired tea to teach students the
art of small tea room’s
designing. In his art, he developed the four-and-a-half-mat
room, refined simplicity (Kakeru),

sober-colored pottery from Bizen and Shigaraki, and the most
excellent technique of merging
Chinese and Japanese tea apparatus. Tea eventually gained
fame, and it became an art school
with titles such as (Chanoyusha) professional teacher. Wabi-
suki – three qualities professional,
confidence in the presentation of tea, having the capacity to
perform with good manners relevant
to an appropriate master, and an outstanding practical expertise;
likewise, Meijin- a combination
of a waki-suki and a fine Chinese tea apparatus collector.
Types of Japanese Tea formal procedure (The way of life)
These tea ceremonies are celebrated and named in
relation to components, such as: time of
day, season of the year, importance and the occasion for the tea
ceremony. The ceremony is
performed in an otemae manner. It is based on the Zen
Buddhism principles.
Guests arrive earlier than the said time. They enter the
tea room, remove their coats, and
wear traditional socks known as Tabi. At the stone-basin, they
wash their hands and rinse their
mouths. In the tea room, they sit on the tatami according to
their status. On sitting, the door is

closed to alarm the host (Cunha, Cunha & Ebooks Corporation,
2010). The (chaji) having laid a
charcoal fire, heats the water, serves a course food, then a
(kaishi) sweet edible paper. Later on,
the guests’ break after the meal and go to the waiting area. They
are then summoned back
whereby the cleansing ritual is redone, and they claim their
original positions.
As a ritual, the host cleans the utensils before the guests.
He then serves tea-exchanging
bows with every guest. The guest receives the tea bowl, turns
the front backwards, takes a few
sips, wipes the bowl, compliments the host, and passes the bowl
to the next guest. When all have
Laurie Steinberg
Laurie Steinberg: sentence is lacking a verb
Laurie Steinberg
Laurie Steinberg: alert ?
Laurie Steinberg
Laurie Steinberg: what is a chaji ?

drunk, the host heats another tea, serves each guest in their own
cups, and passes the (chadogou)
priceless, irreplaceable antiques handled with care for viewing.
The various ceremonies include:
1. Akatsuki-no-chaji - sunrise tea formal procedure in wintry
weather
2. Yuuzari-no-chaji (Yûzari-no-chaji) - end of the day tea
formal procedure performed in
hot months
3. Asa-cha - early-morning summer tea formal procedure
4. Shoburo - first utilize of the handy brazier in May of the year
5. Shougo-no-chaji (Shôgo-no-chaji) - noontime tea formal
procedure
6. Kuchikiri-no-chaji - tea ceremonial commemorating the
breaking of the close on a
container of fresh tea (November)
7. Nagori-no-chaji - tea ritual showing respect for the last
remnants of the year's provisions
of tea as well as to perceive the hot months ahead of the winter
sets in (October)
8. Yobanashi - winter-evening tea ritual
9. Hatsugama - steaming of the initial kettle tea formal
procedure

10. Sado (chanoyu)
Preparation
Powdered tea (matcha) can be prepared using two methods,
usucha and koicha. Koicha is
a three times stronger, rich blend of matcha and hot water as
usucha. The matcha is kneaded.
Usucha is prepared by using a tea whisk to whip a mixture of
matcha and hot water. In addition,
the elements utilized in preparation of matcha consist of chasen
(bamboo whip), chawan (tea
basin), chashaku (bamboo tea serving spoon), furui (matcha
powder colander), hishaku (bamboo
ladle), Kama (large kettle), as well as a source of heat.
Laurie Steinberg
Laurie Steinberg: closure. ?
Laurie Steinberg
Laurie Steinberg: be sure to repeat citations if still the same as
the last citation, or make sure you include any new citations.
It's not clear what source all this is.
The matcha residue is sieved in the furui, to give it an ideal

smooth uniformity; typically
organized earlier prior to the tea formal procedure. One puts the
Kama on the fire supply to
steamy simmer (Gulevich, & Gale Group, 2004). The hishaku is
then dipped into the Kama to
fetch water to warm the tea basin. The water used to warm the
tea basin is not used again. Then,
a chaasaku is usually used to scoop 2 or 3 scoops of the matcha
into the chawan. An additional
scoop of warm water (approximately 4 oz.) in the Kama is
fetched and emptied into the bowl.
This is followed by a whisk of the tea into a solid and foamy
stuff using a chasen. The tea tin is
then smashed directly from the basin.
Symbolic uses and/or restrictions of symbolic foods associated
with a celebration
Tea is associated with character development of an individual
among the Japanese. The
art of setting a tea room requires simplicity, humility, and peace
within oneself. The setting of
the tea room and order of participation detects and symbolizes
humility by the participants.
Besides, the act of sipping tea from the same bowl symbolizes
trust. This was in fact used by the

Samurai dynasty to strengthen their bond.
High consumption of tea was however restricted among the
working class. It was
associated with calming of the nerves that essentially made
workers lazy and unproductive. It
was viewed as an evil to the economy, thus a rule was that tea
be served prior the gin bottle. In
contrast to this in 1980s, it’s again viewed as a temperament
reformer instrument. It evoked the
emotional side of men, and stroked a moral balance distracting
men from over alcohol
consumption.
The equipage used to serve the tea was a symbol of class, taste,
and lavish lifestyle. It
gave one a status. The women serving the tea would decorate
their arms and hands and the décor
Laurie Steinberg
Laurie Steinberg: why?
Laurie Steinberg
Laurie Steinberg: which source?
Laurie Steinberg
Laurie Steinberg: this book is about Islam. Again, I don't
believe it would contain this information.

environment to the host man gave him a title among the
clansmen. What’s more, tea
consumption is offered as a sign of comfort to those that are
distressed.
Changing uses of Tea due to Immigration and Globalization
EGYPT, MORROCO & TURKEY
In Egypt, people serve their tea in glasses. Tea is consumed
regularly in a day. The tea is
black tea and highly sweetened. Moroccans use mint tea before
and following foods. Mint is
meant to help in digestion. Tea preparation is a male role. Mint
tea is prepared by mixing
Chinese Green Tea with either clean or desiccated mint
vegetation, an outsized piece of sugar in
a large teapot. Warm water is emptied into the pot and let to
boil for a number of minutes
(Abdennour & ebrary, 2007). From an approximately standing
altitude, tea is poured in a slight
stream into the little glasses lined up underneath. This lavish
dispensation act puts air in the mint

tea throughout the room and spreading the energizing scent.
England
In English culture, people took tea in the afternoon basically
because their meals are
spaced into breakfast and dinner. They consumed it in the tea
gardens; working class usually
took their tea when it is accompanied by sweets, a cake or
scones. Nevertheless, tea is commonly
drunk in English speaking countries at either time of day from
morning until evening regularly
(McCrone, McPherson & Palgrave Connect, 2009).
France
In French culture, people consumed true Camellia sinensis plant
tea in a sophisticated
luxurious manner. They also used expensive utensils and served
it with lavishly costly pastries.
Conclusion
Japanese tea formal procedure is a vivid example of utilizing all

sensorial strategy to
stability, with an esthetic logic of non-westernized strategy in
art. One ought not to depend
merely on western point of view of what is regard as art. It is a
pure earnest moral form of
service and art. In its simplicity, it remains a diehard ceremony
as in touches on the way of life
for families. These numerous gatherings to take tea allow for
communication that keeps homes
intact, with or without exercising the ceremonial Japanese
procedure in full.
The global commercialization of tea, the tea blending prospects,
the tea additives, value
chains, tea research, tea capacity building institutions are
evidence of the tea hallmark. As a
result, tea ceremony can be seen as a global influence. The
restrictions that come with tea
emanate from the health effects, arising from the sweeteners
used. It is important to note that in
history the Japanese lack health effects arising from tea, they
are known to be physically fit.

References
Abdennour, S., & ebrary, I. (2007). Egyptian customs and
festivals. Cairo; New York: American
University in Cairo Press. Retrieved from
http://site.ebrary.com/lib/sjsu/Doc?id=10409557
Cunha, C. A., Cunha, R., & Ebooks Corporation. (2010).
Culture and customs of Portugal. Santa
Barbara, Calif.: Greenwood. Retrieved
from
http://www.SJSU.eblib.com/EBLWeb/patron/?target=patron&ex
tendedid=P_678364_0
Gulevich, T., & Gale Group. (2004). Understanding Islam and
Muslim traditions. Detroit, Mich.:
Omnigraphics. Retrieved from

http://libaccess.sjlibrary.org/login?url=http://galenet.galegroup.
com/servlet/eBooks?ste=22&doc
Num=CX1886199999
McCrone, D., McPherson, G., & Palgrave Connect. (2009).
National days. Basingstoke England;
New York: Palgrave Macmillan. Retrieved from
http://libaccess.sjlibrary.org/login?url=http://www.palgraveconn
ect.com/doifinder/10.1057/9780
230251175
http://www.sjsu.eblib.com/EBLWeb/patron/?target=patron&exte
ndedid=P_678364_0
com/servlet/eBooks?ste=22&docNum=CX1886199999
Laurie Steinberg
Laurie Steinberg: this link does not work. ebrary is not an
author - it is an ebook (like e-library)
Laurie Steinberg
Laurie Steinberg: you are putting the publisher name in with the
author
Laurie Steinberg

Laurie Steinberg: &
Laurie Steinberg
Laurie Steinberg: &
Laurie Steinberg
Laurie Steinberg: None of your sources are about the Japanese
tea ceremony!
NuFS 144: Cultural Celebration Research Paper – Library Tips
Task
1) Present a history of a celebration using an
anthropological/historical point of view
a) Discuss associated symbolic food(s) and their meaning in the
context of the celebration
b) Identify typical preparations
c) Discuss changing uses of the food in the modern world due to
immigration and globalization
Research Guide for NuFS 144
libguides.sjsu.edu/nufs144
Obtain background information on the cultural celebration
· Go to Gale Virtual Reference Library, an encyclopedic
resource (library.sjsu.edu > Articles & Databases > G > Gale
Virtual Reference Library)
· Simply type in the celebration in question
· Can’t find it? Look for materials on the country in which the
cultural celebration takes place. Example: La Tomatina, the
Spanish tomato-throwing festival
Catalog search = spain AND festivals
Retrieved results includes Festivals & Rituals of Spain
(http://catalog.sjlibrary.org/record=b1717702~S1), possibly a
good resource

Books
· To find both print and electronic books, search the library’s
catalog (available on the library’s homepage library.sjsu.edu):
· Tips on searching:
· Restrict your search to “SJSU” to remove all of the public
library materials. You will find that there may be lots of
children’s picture books on your topic or short non-fictional
works. While these may be helpful in gaining an understanding
of your celebration, these are not ideal for a college assignment.
· Look for alternate names and/or spellings of your cultural
celebration.
· Example: Eid al-Fitr is also known as Fastbreaking Eid, Sweet
Festival, Ramadan feast, Eid al-Saghir, Sugar Feast, etc.
· If you can’t find materials on the first item, go through the
entire list
· Again, if you cannot find any materials by searching for the
celebration name, search the country name and the word
holiday, celebration, or festival
· Example: india AND festival (for a search on Holi)
· Retrieved results include The Life of Hinduism
(http://catalog.sjlibrary.org/record=b3113827~S6), Growing
Stories from India
(http://catalog.sjlibrary.org/record=b5075125~S6) – both have a
chapter on Holi
· Add “food culture” to your country in question and see if that
helps with narrowing down your results
· If you’re looking for a food that is native to a specific
country, search the country’s name with one of these search
terms: “cookery,” “cooking,” or “food habits”
· To search ebooks only
· Library’s home page (library.sjsu.edu) > Search & Find >
Ebooks
· Best options: ebrary and EBL
· All ebooks are fully keyword searchable

· Look for the citation feature on each platform
Journals (Scholarly articles)
helpful for in-depth articles on one aspect of your celebration.
· Example: Dermatoses among Children from Celebration of
“Holi,” the Spring Festival, in India
· This article reports on the skin afflictions that may result from
the inhalation and application of the colors/dyes that are used
during Holi.
· Example: Strength Thru Joy: Holi in Fiji
· This article discusses how Holi is celebrated among Hindu
Fijians.
(particularly how your celebration has changed with
immigration and globalization)
· Example: A Traditional Hindu Spring Parade in Queens is
Canceled as Organizers Feud
· The Phagwah or Holi parade is cancelled, due to organizer
infighting, which some think is “a reflection of the increasing
complexity within a growing population, with combustible
differences being a natural outgrowth of the community's social
and political evolution.”
· Magazines (Not scholarly in nature, but they provide trends
and some greater topical treatment of the celebration)
· Select the Magazines option from the source types in

Academic Search Complete
· Newspapers (Not scholarly, but they indicate current aspects
particularly helpful for captured how your celebration has
changed, due to immigration and globalization)
· From Academic Search Complete, select the Newspaper option
· ProQuest Newsstand, which includes major newspapers
Other Potential Databases
· JSTOR – scholarly journal articles on many disciplines (food
items and celebrations could be covered in this resource)
· America: History and Life – database on history and life in
America (good if you would like to see how a food item
migrated to the United States and became part of the culture)
· Social Sciences Full Text – database that includes many social
sciences
· Hospitality & Tourism Complete – database on travel and food
service
Revised 03/17
Cultural Celebration Research Paper and Presentation
NuFS 144 sec. 10 and 11
Spring 2017
GELO 2 Identify the historical context of ideas and cultural
traditions outside the U.S. and how they have influenced
American culture.
Due Dates:
Research Paper:
Sec. 10: Tues, 4/11; Sec. 11: Tues, 4/11
Presentation:
Sec. 10: 4/25, 5/2, 5/4, 5/9, and 5/11

Sec. 11: 4/18, 4/25, 5/2, 5/9, and 5/16
For this project, you will research a traditional cultural
celebration featuring symbolic foods. Topics will be chosen
from the approved list below, by lottery on the first day of
class. You will present a history of the cultural celebration from
an anthropological/historical point of view, and you will include
discussion of associated symbolic food(s) and the meaning in
the context of the celebration, and typical preparations. You
will also discuss changes in the celebration in the modern world
due to immigration and globalization.
The paper will be 5 pages double-spaced in length and must
include a list of at least 4 references in APA format. The best
references are publications from the library links provided, with
working SJSU library link listed (test the link!). You may use
books, journals, magazines, and newspapers.If you use 4 SJSU
library sources, you will earn 5 points of extra credit.Websites
may be as sources only if they are credible sources of
information, in the instructor’s judgment. You should not use
information from blogs, FaceBook, personal websites, or wikis.
Look for academic/educational, news bureau, travel, tourism,
hospitality, or similar sites.
In-paper citations should follow the same approved format
(APA). Turnitin.com originality score of 10% or less is
expected, and you will be allowed to resubmit your paper.
The presentation should be 5 minutes maximum, and will be an
overview of the paper. You should prepare at least 4 PowerPoint
slides as visual aids (maps, pictures of food preparations,
celebrations, etc.). See rubric below and short PowerPoint
posted on the Assignment in Canvas.
Cultural Celebration Topics
· Lunar New Year
· Tet
· Oshogatsu

· Day of the Dead
· Christmas (France)
· Christmas (Italy)
· Diwali
· Seder
· Rosh Hashanah
· Hanukkah
· Autumn Moon Festival
· Weddings (pick a country)
· St. Lucia’s Day
· Songkran
· Oktoberfest in Germany
· Birthdays
· Epiphany/Three Kings Day
· Ramadan
· Yalda Night
· Mardi Gras
· Las Posadas
· Greek Easter
· Quinceanera
· Bar Mitzvah
· Holi
· Nauroz (Nowruz)
· Tea ceremony (Japan)
· Afternoon tea (England)

· Doljanchi
· Kwanzaa
· Cinco de Mayo
Cultural Celebration Research Paper and Presentation Grading
Rubric
All papers must be submitted to Assignments/Canvas
(plagiarism detection will be activated).
Note: This paper is a research paper and should be written as an
objective presentation of the information you have found in
researching the topic. Do not include personal opinions or
preferences (write in 3rd person only). The presentation is more
casual and you may include personal thoughts and insights.
Grading Rubric – Food Culture Research Paper
Points
History of celebration (where, when was it first celebrated;
other anthropological/historical details)
20
Description of tradition in cultures where it is celebrated: what
traditional dishes or special foods are eaten and preparation
methods (no recipes); describe typical customs or special
practices of the celebration
20
with a celebration (3 or more examples)
10
Current usage or changes in how/where celebrated (include
changes due to immigration/globalization or other, use by
immigrants to US)
10
References (4 references from library list with working SJSU
library links – plus 5 points EC); credible websites

20
Quality of writing (grammar spelling, topic organization)
20
Total
100
Grading Rubric – Food Culture Research Presentation
Points
Cultural Celebration Information: Origins and history described,
symbolic/restricted foods explained, how it is celebrated today
and in the US
13 points
Visuals: appealing, not too much information/slide: bullet
points no more than 5 words long (no complete sentences).
5 points
Organization and presentation: good structure, polished and
practiced; enthusiastically presented; content of slides
described, not read; no notes; short bullet points, no long
sentences); kept to time limit (within 30 sec of time allotted);
presented enthusiastically, made eye contact and engaged with
the audience.
7 pointsTotal
25 points
NuFS 144 Cultural Celebration Research Paper/Presentation
1 of 2
NuFS 144: Food Culture Research Paper
Task:
1) Present a history of a chosen food or cultural celebration
using an anthropological/historical point of view
a) Describe traditional uses of the food in the cultures where it
is used
b) Identify historical importance of the food, including
symbolic uses and any restrictions on the use of the food

OR
2) Present a history of a celebration using an
anthropological/historical point of view
a) Discuss associated symbolic food(s) and their meaning in the
context of the celebration
b) Identify typical preparations
Acceptable Resources:
· Encyclopedias on Food
· Oxford Companion to Food
· Available electronically through Oxford Reference Online
· Available in the 2nd floor reference area (TX349 .D36 2006)
· Oxford Encyclopedia of Food and Drink in America (this
would be good for knowing how a food was and continues to be
used in the United States)
· Available electronically through Oxford Reference Online
· Available in the 2nd floor reference area (TX349 .E45 2004)
· Oxford Companion to American Food and Drink
· Available in the 2nd floor reference area (TX349 .O94 2007)
· Cambridge World History of Food
· Available in the 2nd floor reference area (TX353 .C255 2000)
· Encyclopedia of Food and Culture
· Available in the 2nd floor reference area (GT2850 .E53 2003)
· Available electronically through Gale Virtual Reference
Library
· Food Cultures of the World Encyclopedia
· Available in the 2nd floor reference area (GT2850 .F666 2011)
· Encyclopedias on Festivals
· Encyclopedia of Religious Rites, Rituals, and Festivals
· Available in the 2nd floor reference area (BL31 .E47 2004)

· Encyclopedia of Holidays and Celebrations: A Country-By-
Country Guide
· Available in the 2nd floor reference area (GT3930 .E53 2006)
**Also consider country encyclopedias, as these can offer
historical, economic, and cultural information. This may be
helpful when thinking about how a food or festival may be
significant to a country’s identity and past.
· Journals (Scholarly articles) – One reference from this
group/type
helpful for finding studies that have observed health effects for
your food item.
· Example:
http://libaccess.sjlibrary.org/login?url=http://search.ebscohost.c
om/login.aspx?direct=true&db=a9h&AN=84784667&site=ehost-
live
· Example:
live
· Example:

live
· This article features the Long Island Garlic Festival. You
could mention Gilroy’s Festival, too.
· Magazines (Not scholarly in nature, but they indicate modern
uses of food) – One reference from a magazine or newspaper
category
· Select the Magazines option from the source types in
Academic Search Complete
· Newspapers (Not scholarly, but they indicate modern uses of
food) – One reference from a magazine or newspaper category
· ProQuest Newsstand, which includes major newspapers, like
the New York Times, LosAngeles Times, Chicago Tribune, and
San Francisco Chronicle
· Available electronically
· From Academic Search Complete, select the Newspaper option
Books are also acceptable resources for your assignment!
Depending on your topic, this may be the best way to obtain
information about your food.
· To find books, search the library’s catalog
· Tips on searching:
· Look alternate ways to describe your food. When looking for
a spice or herb, you could search for spices and herbs or add in
a country for more specificity (e.g., India/Indian spices instead
of turmeric)
· If it’s a plant, look for its scientific name (e.g., corn’s
scientific name is Zea mays)
· If the food is called by a different name in another country,
search for that term, too (e.g., corn is also called maize)
· Add “food culture” in your search and see if that helps with
narrowing down your results
· If you’re looking for a food that is native to a specific

country, search the country’s name with one of these search
terms: “cookery,” “cooking,” or “food habits”
Databases to search (do this last and only if you were unable to
obtain sufficient resources through the other recommended
resources):
· JSTOR
· America: History and Life
· Social Sciences Full Text
Still need help? Contact Emily Chan at 408-808-2044 or
[email protected]
Revised 9/15
Running head: TEA CEREMONY IN JAPAN
1
TEA CEREMONY IN JAPAN
2
Joe Liu

The Origin
Tea was brought to Japan from China (618-907 AD) by the Tang
Dynasty. The first Tea Ceremony is hinted in the 8th century by
a Chinese Buddhist writer in the book dubbed “Cha Ching”. Tea
plants for medicinal consumption by Japanese priests and
nobbles hallmarks (Japan 710-794). Religious consumption of
tea was a practice developed by Myoan Eisai, the founder of
during this time. Pounding of tea leaves prior to adding warm
water, and tea whisking after hot water is poured over it form
the origins of tea ceremony (Abdennour & ebrary, 2007). Books
titled “Ta Kuan Cha Lun” - General View of Tea, and “Kissa
Yojoki” - Tea drinking is good for health popularized the tea
ceremony. In the thirteenth century, tea spread from the Sung,
Kamakura to Samurai class. It also saw land size increase to
plantains. Tea parties emerged between Gekokujou (parvenus);
a dynasty formed after the fall of Kamakura, and Toucha
Furthermore, the parties were characterized by a tea
testing game; where, guests were to differentiate Honcha
(legitimate tea) with other types of tea. There was gambling on
the contestants and important rewards given. Among the
samurai, tea was believed to tighten bonds as each member in a
party would sip from the same bowl. They later adopted the
Shoin tea serving style (Cunha, Cunha & Ebooks Corporation,
2010). This made up the alcove (Tokonoma), the couple of
ledges (Chigaidana) within the alcove, as well as the side-
alcove counter (Tsuke-shoin) with Tatami carpet to coat the
ground. The Douboushuu adopted the fixed shoin desk from the
Samurai and served tea placed on a large utensil stand (Daisu).
Tea eventually spread to the low class people. They held
ceremonies in a (Kakoi) small room. Therefore, the best
designer of smaller tea room’s ceremony, Murata Shukou was

referred to as the Father of Tea ceremony- chanoyu (Gulevich,
& Gale Group, 2004). He founded a school on the principle of
Zen-inspired tea to teach students the art of small tea room’s
designing. In his art, he developed the four-and-a-half-mat
room, refined simplicity (Kakeru), sober-colored pottery from
Bizen and Shigaraki, and the most excellent technique of
merging Chinese and Japanese tea apparatus. Tea eventually
gained fame, and it became an art school with titles such as
(Chanoyusha) professional teacher. Wabi-suki – three qualities
professional, confidence in the presentation of tea, having the
capacity to perform with good manners relevant to an
appropriate master, and an outstanding practical expertise;
likewise, Meijin- a combination of a waki-suki and a fine
Chinese tea apparatus collector.
These tea ceremonies are celebrated and named in
relation to components, such as: time of day, season of the year,
importance and the occasion for the tea ceremony. The
ceremony is performed in an otemae manner. It is based on the
Zen Buddhism principles.
Guests arrive earlier than the said time. They enter the
tea room, remove their coats, and wear traditional socks known
as Tabi. At the stone-basin, they wash their hands and rinse
their mouths. In the tea room, they sit on the tatami according
to their status. On sitting, the door is closed to alarm the host
(Cunha, Cunha & Ebooks Corporation, 2010). The (chaji)
having laid a charcoal fire, heats the water, serves a course
food, then a (kaishi) sweet edible paper. Later on, the guests’
break after the meal and go to the waiting area. They are then
summoned back whereby the cleansing ritual is redone, and they
claim their original positions.
As a ritual, the host cleans the utensils before the guests.
He then serves tea-exchanging bows with every guest. The guest
receives the tea bowl, turns the front backwards, takes a few
sips, wipes the bowl, compliments the host, and passes the bowl
to the next guest. When all have drunk, the host heats another

tea, serves each guest in their own cups, and passes the
(chadogou) priceless, irreplaceable antiques handled with care
for viewing. The various ceremonies include:
1. Akatsuki-no-chaji - sunrise tea formal procedure in wintry
weather
2. Yuuzari-no-chaji (Yûzari-no-chaji) - end of the day tea
formal procedure performed in hot months
3. Asa-cha - early-morning summer tea formal procedure
4. Shoburo - first utilize of the handy brazier in May of the year
5. Shougo-no-chaji (Shôgo-no-chaji) - noontime tea formal
procedure
6. Kuchikiri-no-chaji - tea ceremonial commemorating the
breaking of the close on a container of fresh tea (November)
7. Nagori-no-chaji - tea ritual showing respect for the last
remnants of the year's provisions of tea as well as to perceive
the hot months ahead of the winter sets in (October)
8. Yobanashi - winter-evening tea ritual
9. Hatsugama - steaming of the initial kettle tea formal
procedure
10. Sado (chanoyu)
Preparation
Powdered tea (matcha) can be prepared using two methods,
usucha and koicha. Koicha is a three times stronger, rich blend
of matcha and hot water as usucha. The matcha is kneaded.
matcha and hot water. In addition, the elements utilized in
preparation of matcha consist of chasen (bamboo whip), chawan
(tea basin), chashaku (bamboo tea serving spoon), furui (matcha
powder colander), hishaku (bamboo ladle), Kama (large kettle),
as well as a source of heat.
smooth uniformity; typically organized earlier prior to the tea
formal procedure. One puts the Kama on the fire supply to

then dipped into the Kama to fetch water to warm the tea basin.
The water used to warm the tea basin is not used again. Then, a
chaasaku is usually used to scoop 2 or 3 scoops of the matcha
into the chawan. An additional scoop of warm water
(approximately 4 oz.) in the Kama is fetched and emptied into
the bowl. This is followed by a whisk of the tea into a solid and
foamy stuff using a chasen. The tea tin is then smashed directly
from the basin.
with a celebration
among the Japanese. The art of setting a tea room requires
simplicity, humility, and peace within oneself. The setting of
the tea room and order of participation detects and symbolizes
humility by the participants. Besides, the act of sipping tea from
the same bowl symbolizes trust. This was in fact used by the
Samurai dynasty to strengthen their bond.
working class. It was associated with calming of the nerves that
essentially made workers lazy and unproductive. It was viewed
as an evil to the economy, thus a rule was that tea be served
prior the gin bottle. In contrast to this in 1980s, it’s again
viewed as a temperament reformer instrument. It evoked the
emotional side of men, and stroked a moral balance distracting
men from over alcohol consumption.
The equipage used to serve the tea was a symbol of class, taste,
and lavish lifestyle. It gave one a status. The women serving the
tea would decorate their arms and hands and the décor
clansmen. What’s more, tea consumption is offered as a sign of
comfort to those that are distressed.

In Egypt, people serve their tea in glasses. Tea is consumed
regularly in a day. The tea is black tea and highly sweetened.
Moroccans use mint tea before and following foods. Mint is
meant to help in digestion. Tea preparation is a male role. Mint
tea is prepared by mixing Chinese Green Tea with either clean
or desiccated mint vegetation, an outsized piece of sugar in a
large teapot. Warm water is emptied into the pot and let to boil
for a number of minutes (Abdennour & ebrary, 2007). From an
approximately standing altitude, tea is poured in a slight stream
into the little glasses lined up underneath. This lavish
dispensation act puts air in the mint tea throughout the room
and spreading the energizing scent.
England
In English culture, people took tea in the afternoon basically
because their meals are spaced into breakfast and dinner. They
consumed it in the tea gardens; working class usually took their
tea when it is accompanied by sweets, a cake or scones.
Nevertheless, tea is commonly drunk in English speaking
countries at either time of day from morning until evening
regularly (McCrone, McPherson & Palgrave Connect, 2009).
France
In French culture, people consumed true Camellia sinensis plant
tea in a sophisticated luxurious manner. They also used
expensive utensils and served it with lavishly costly pastries.
Conclusion
Japanese tea formal procedure is a vivid example of utilizing all
sensorial strategy to stability, with an esthetic logic of non-
westernized strategy in art. One ought not to depend merely on
western point of view of what is regard as art. It is a pure

earnest moral form of service and art. In its simplicity, it
remains a diehard ceremony as in touches on the way of life for
families. These numerous gatherings to take tea allow for
communication that keeps homes intact, with or without
exercising the ceremonial Japanese procedure in full.
the tea additives, value chains, tea research, tea capacity
building institutions are evidence of the tea hallmark. As a
result, tea ceremony can be seen as a global influence. The
restrictions that come with tea emanate from the health effects,
arising from the sweeteners used. It is important to note that in
history the Japanese lack health effects arising from tea, they
are known to be physically fit.
References
festivals. Cairo; New York: American
University in Cairo Press. Retrieved from
Cunha, C. A., Cunha, R., & Ebooks Corporation.
(2010). Culture and customs of Portugal. Santa
Barbara, Calif.: Greenwood. Retrieved
from http://www.SJSU.eblib.com/EBLWeb/patron/?target=pa
tron&extendedid=P_678364_0
Muslim traditions. Detroit, Mich.: Omnigraphics. Retrieved
from
McCrone, D., McPherson, G., & Palgrave Connect.
(2009). National days. Basingstoke England;
New York: Palgrave Macmillan. Retrieved from

Joe Liu
The Origin
Tea was brought to japan from China (China 618-907) by the
tang dynasty. The first tea ceremony is hinted in the 8th century
by a Chinese Buddhist writer in the book dubbed “Cha Ching”.
Tea plants for medicinal consumption by Japanese priests and
nobbles hallmarks (Japan 710-794) Religious consumption of
tea was a practice developed by Myoan Eisai, the founder of
during this time. Pounding of tea leaves prior to adding warm
water and tea whisking after hot water is poured over it form
the origins of tea ceremony (Abdennour & ebrary, 2007). Books
titled Ta Kuan Cha Lun - General View of Tea and Kissa Yojoki
-Tea drinking is good for health popularized the tea ceremony.
In the thirteenth century tea spread from the sung, Kamakura to
samurai class. It also saw land size increase to plantains. Tea

parties emerged between Gekokujou (parvenus); a dynasty
formed after the fall of Kamakura, and Toucha (McCrone,
McPherson & Palgrave Connect, 2009).
The parties were characterized by a tea testing game; where,
guests were to differentiate Honcha (legitimate tea) with other
types of tea. There was gambling on the contestants and
important rewards given. Among the samurai, tea was believed
to tighten bonds as each member in a party would sip from the
same bowl. They later adopted the Shoin tea serving style
(Cunha, Cunha & Ebooks Corporation, 2010). This made up the
alcove (Tokonoma), the couple of ledges (Chigaidana) within
the alcove, as well as the side-alcove counter (Tsuke-shoin)
with Taami carpet to coat the ground. The Douboushuu adopted
the fixed shoin desk from the Samurai and served tea placed on
a large utensil stand (Daisu).
Tea eventually spread to low class people. They held
ceremonies in a (Kakoi) small room. Thus the best designer of
smaller tea room’s ceremony Murata Shukou was referred to as
the Father of Tea ceremony- chanoyu (Gulevich, & Gale Group,
2004). He founded a school on the principle of Zen-inspired tea
to teach students the art of designing small tea rooms. In his art
he developed the four-and-a-half-mat room, refined simplicity
(Kakeru), sober-colored pottery from Bizen and Shigaraki, and
the most excellent technique of merging Chinese and Japanese
tea apparatus. Tea eventually gained fame and it became an art
school with titles such as (Chanoyusha) professional teacher,
Wabi-suki – three qualities professional, confidence in the
presentation of tea, as well as capacity to perform with good
manners relevant to an appropriate master, as well as
outstanding practical expertise and Meijin- a combination of a
waki-suki and a fine Chinese tea apparatus collector.
These tea ceremonies are celebrated and named in relation to
components such as; time of day, season of the year, importance

and the occasion for the tea ceremony. The ceremony is
performed in an otemae manner. It is based on the Zen
Buddhism principles.
Guests arrive earlier than the said time. They enter the tea
room, remove their coats and wear traditional socks known as
Tabi. At the stone-basin, they wash their hands and rinse their
mouths. In the tea room, they sit on the tatami according to
their status. On sitting, the door is closed to alarm the host
(Cunha, Cunha & Ebooks Corporation, 2010). The (chaji)
having laid a charcoal fire, heats the water, serves a course
food, then a (kaishi)a sweet edible paper. The guests break after
the meal and go to the waiting area. They are then summoned
back whereby the cleansing ritual is redone and they claim their
original positions.
As a ritual, the host cleans the utensils before the guests. He
then serves tea exchanging bows with every guest. The guest
receives the tea bowl, turns the front backwards, takes a few
sips, wipes the bowl, compliments the host and passes the bowl
to the next guest. When all have drunk, the host heats another
tea, serves each guest in their own cups and passes the
(chadogou) priceless, Irreplaceable antiques handled with care
for viewing. The various ceremonies include:
1. Akatsuki-no-chaji sunrise tea formal procedure in wintry
weather
2. Yuuzari-no-chaji (Yûzari-no-chaji) end of the day tea formal
procedure performed in hot months
3. Asa-cha early-morning summer tea formal procedure
4. Shoburo first utilize of the handy brazier in May of the year
5. Shougo-no-chaji (Shôgo-no-chaji) noontime tea formal

procedure
6. Kuchikiri-no-chaji tea ceremonial commemorating the
breaking of the close on a container of fresh tea (November)
7. Nagori-no-chaji tea ritual showing respect for the last
remnants of the year's provisions of tea as well as to perceive
the hot months ahead of the winter sets in (October)
8. Yobanashi winter-evening tea ritual
9. Hatsugama steaming of the initial kettle tea formal procedure
10. Sado (chanoyu)
Preparation
Powdered tea (matcha) can be prepared using two methods;
usucha and koicha. Koicha is a three times stronger, rich blend
of matcha and hot water as usucha. The matcha is kneaded.
matcha and hot water. The elements utilized in preparation of
matcha consist of chasen (bamboo whip), chawan (tea basin),
chashaku (bamboo tea serving spoon), furui (matcha powder
colander), hishaku (bamboo ladle), Kama (large kettle), as well
as a source of heat.
smooth uniformity; typically organized earlier prior to the tea
formal procedure. One puts the Kama on the fire supply to
then dipped into the Kama to fetch water to warm the tea basin.
The water used to warm the tea basin is not used again. Then, a
chaasaku is usually used to scoop 2 or 3 scoops of the matcha
into the chawan. An additional scoop of warm water
(approximately 4 oz.) in the Kama is fetched and emptied into
the bowl. This is followed by a whisk of the tea into a solid and

foamy stuff using a chasen. The tea tin is then smashed directly
from the basin.
with a celebration
among the Japanese. The art of setting a tea room requires
simplicity, humility and peace within oneself. The setting of the
tea room and order of participation detects and symbolizes
humility by the participants.
The act of sipping tea from the same bowl symbolizes trust.
This was in fact used by the Samurai dynasty to strengthen their
bond.
working class. It was associated with calming of the nerves.
This made workers lazy and unproductive. It was viewed as an
evil to the economy. Thus a rule was that tea be served prior the
gin bottle. Contrast to this in 1980s it’s again viewed as a
temperament reformer instrument. It evoked the emotional side
of men and stroke a moral balance distracting men from over
alcohol consumption.
The equipage used to serve the tea was a symbol of class, taste
and lavish lifestyle. It gave one a status. The women serving the
tea would decorate their arms and hands and the décor
clansmen.
Tea consumption is offered as a sign of comfort to those that
are distressed.
In Egypt, they serve their tea in glasses. Tea is consumed

regularly in a day. It usually black tea and highly sweetened.
Moroccans use mint tea before and following foods. Mint is
meant to help indigestion. Tea preparation is a male role. Mint
tea is prepared by mixing Chinese Green Tea with either clean
or desiccated mint vegetation, an outsized piece of sugar in a
large teapot. Warm water is emptied into the pot and let to boil
for a number of minutes (Abdennour & ebrary, 2007). From an
approximately standing altitude tea is poured in a slight stream
into the little glasses lined up underneath. This lavish
dispensation act puts air in the mint tea throughout the room
and spreading the energizing scent.
English
In the England culture they took tea in the afternoon basically
because their meals are spaced into breakfast and dinner. They
consumed it in the tea gardens; working class usually took their
tea when it is accompanied by sweets, a cake or scones.
However, tea is commonly drunk in English speaking countries
at either time of day from morning till evening regularly
French
They consumed true Camellia sinensis plant tea in a
sophisticated luxurious manner. They also used expensive
utensils and served it with lavishly costly pastries.
Conclusion
Japanese tea ceremonial is like an example of utilizing all
sensorial strategy to stability and is an esthetic logic of non-
westernized strategy in art. One ought not to depend merely on
western point of view of what is regard as art. It is a pure
earnest moral form of service and art. In its simplicity, it
remains a diehard ceremony as in touches on the way of life for
families. These numerous gatherings to take tea allow for
communication that keeps homes intact, with or without
exercising the ceremonial Japanese procedure in full.

the tea additives , value chains, tea research, tea capacity
building institutions are evidence of the tea hallmark. Tea
ceremony is a global influence. The restrictions that come with
tea emanate from the health effects arising from the sweeteners
used. It is important to note though in history the Japanese lack
health effects arising from tea, they are known to be physically
fit.
References
Sen Soshitsu, X. V., & Morris, V. D. (1998). The Japanese way
of tea: from its origins in China to Sen Rikyū. Honolulu:
University of Hawai’i Press.
HAGA, K. (1983). THE APPRECIATION OF ZEN SCROLLS+
BOKUSEKI. CHANOYU QUARTERLY-TEA AND THE ARTS
OF JAPAN, (36), 7-25.
Sadler, A. L. (2011). Cha-no-yu: the Japanese tea ceremony.
Tuttle Publishing.
Prideaux, Eric. "Tea to soothe the soul". The Japan Times, May
26, 2002.
Tsuitsui Hiroichi. "Usucha". Japanese online encyclopedia of
Japanese Culture (in Japanese). Retrieved 2012-07-13.
Graham, P. J. (1998). Tea of the Sages: the Art of Sencha.
University of Hawaii Press.
References
festivals. Cairo; New York: American University in Cairo Press.
Retrieved from http://site.ebrary.com/lib/sjsu/Doc?id=10409557
Brunner, B., & JSTOR eBooks. (2012). Inventing the Christmas
tree [Erfindung des Weihnachtsbaums.English]. New Haven
Conn.: Yale University Press. Retrieved from
http://libaccess.sjlibrary.org/login?url=http://www.jstor.org/stab
le/10.2307/j.ctt5vkr9c
Cunha, C. A., Cunha, R., & Ebooks Corporation.

(2010). Culture and customs of Portugal. Santa Barbara, Calif.:
Greenwood. Retrieved
from http://www.SJSU.eblib.com/EBLWeb/patron/?target=patro
n&extendedid=P_678364_0
Etzioni, A., Bloom, J., & ebrary, I. (2004). We are what we
celebrate. New York: New York University Press. Retrieved
from http://site.ebrary.com/lib/sjsu/Doc?id=10137136
Forbes, B. D. (2015; 2015). America's favorite holidays: Candid
histories. Oakland, California; 4: University of California Press.
Muslim traditions. Detroit, Mich.: Omnigraphics. Retrieved
from
Harris, M., & ebrary, I. (2003). Carnival and other Christian
festivals. Austin: University of Texas Press. Retrieved from
Kohl, M., & Young, F. The holiday book. Retrieved
from http://catalog.hathitrust.org/Record/009128520
Kraay, H., & ebrary, I. (2013). Days of national festivity in Rio
de Janeiro, Brazil, 1823 -1889. Stanford, California: Stanford
University Press. Retrieved from
McCrone, D., McPherson, G., & Palgrave Connect.
(2009). National days. Basingstoke England; New York:
Palgrave Macmillan. Retrieved from
O'Leary, M. H., & Ebooks Corporation. (2010). Culture and
customs of Norway. Santa Barbara, Calif.: Greenwood.
Retrieved
from http://www.SJSU.eblib.com/EBLWeb/patron/?target=patro
n&extendedid=P_678365_0
Sanford, A., & Shiva, V. (2012). Growing Stories from India:
Religion and the Fate of Agriculture. University Press of

Kentucky. Retrieved from
http://libaccess.sjlibrary.org/login?url=http://www.jstor.org/stab
le/j.ctt2jcwh4
Christmas, its origin, celebration and significance as related in
prose and verse. Schauffler, R. H. (Director). (1907). Retrieved
Arbor Day, its history, observation, spirit and
significance. Schauffler, R. H. (Director). (1909). Retrieved
Shusterman, N., & ebrary, I. (2010). Religion and the politics of
time. Washington, D.C.: Catholic University of America Press.
Spicer, D. G. The book of festivals. Retrieved
Spicer, D. G. (1958). Festivals of Western Europe. Retrieved

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