Japanese Tea Ceremony

The Japanese tea ceremony (cha-no-yu, chado, or sado) is a traditional ritual influenced by Zen Buddhism in which powdered green tea, or matcha (抹茶), is ceremonially prepared by a skilled practitioner and served to a small group of guests in a tranquil setting.

Cha-no-yu (茶の湯, literally "hot water for tea"), usually refers to a single ceremony or ritual, while sado or chado (茶道, or "the way of tea") refer to the study or doctrine of tea ceremony. Since a tea practitioner must be familiar with the production and types of tea, with kimono, calligraphy, flower arranging, ceramics, incense and a wide range of other disciplines and traditional arts in addition to his or her school's tea practices, the study of tea ceremony takes many years and often lasts a lifetime. Even to participate as a guest in a formal tea ceremony requires knowledge of sado, including the prescribed gestures and phrases expected of guests, and the proper way to take tea and sweets, and general deportment in the tea room.

There are 8 varieties of Japanese tea. The most common are 6 classes:

Sen-cha (cha - tea in Japanese): the most typical type of Japanese green tea, covering 85% of the total. Collect only the pulp of tea leaves. The collection usually takes place in early summer. There is also an elite variety of the same Sep-cha, collected earlier, in which taste more tender, sweeter and less bitter. And he and the other tea after the steam treatment kneaded and dried. The more green tea, so it is better. Sen-cha must not contain a single stem. Only leaves, rolled in a thin tube. What they are smaller, so the quality is worse. They can be long, but should not be chopped.

Ban-cha is cooked the same recipe as the Saint-cha, but from the stems.

Hozhi-cha it roasted until its brown Sep-cha-cha or ban. It has a very strong aroma.

Genmay-cha - a mixture of hozhi-cha-cha or Sen-tha with rice, prepared under high pressure, and other aromatic grains. The peculiar flavor of roasted grains refreshing view of the tea. Its low content of the tea can use at any time for people of any age.

Gyokuro-cha - is the most expensive and high-quality tea. It is grown under special shelf-formed bars, to avoid a direct hit by the sun. After thermal treatment it is also mauled and dried, but among Gyokuro tea is handcrafted, which means that he myat human hands. This tea is drunk from small cups, because of its rich taste.

Mat-cha - as Gyokuro is made in the penumbra, but without rumping and ground with a powder. This type of tea used for tea ceremony.

The Grading of Ceylon Tea

The grade names which follow are an indication of size and/or appearance of Ceylon Teas (Sri Lanka, but the name Ceylon still applies to the tea of that island nation) and not of its quality. The Tea Research Institute of Ceylon points out that “there is a lack of uniformity in the market grades today which makes it difficult to describe them with any accuracy.” Briefly, however, Ceylon teas are divided into 2 groups: (1) the Leaf grades such as were originally made by the Ceylon pioneers, and (2) the smaller Broken grades which are in style today.

Leaf grades are usually divided into:

• Orange Pekoe (O.P)


• Pekoe (Pek.)


• Souchong (Sou.)

Broken grades are divided into:

• Broken Orange Pekoe (B.O.P.)


• Broken Pekoe (B.P.)


• Broken Pekoe Souchong (B.P.S.)


• Broken Orange Pekoe Fannings (B.O.P.F.)


• Dust (D.)

The grades may be described as follows:

• O.P. -- Long, thin, wiry leaves which sometimes contain tip. The liquors are light or pale in color.


• Pek. -- The leaves of this grade are shorter and not so wiry as O.P., but the liquors generally have more color.


• Sou. -- A bold and round leaf, with pale liquors.


• B.O.P. -- This grade is one of the most sought after. It is much smaller than any of the leaf grades and contains tip. The liquors have good color and strength.


• B.P. -- Slightly larger than B.O.P., with rather less color in the cup; useful primarily as a filler in a blend.


• B.P.S -- A little larger that B.P. and in consequence lighter in the cup, but also used as filler in a blend.


• B.O.P.F. -- This grade also is much sought after, especially in the U.K., and fetches high prices. It is much smaller than B.O.P. and its main virtues are quick brewing, with good color in the cup.

In addition, there are various “Flowery” variants of the main grades (e.g., F.O.P and F.B.O.P.) the nature of which I will describe slightly farther down.

Only a small quantity of the Leaf and Flowery grades is produced in Ceylon. They find their chief market in North America and a few European countries. Few of the Up-country Ceylons make these grades at all, their stable lines being B.O.P. and B.O.P.F. such as are so dominant in the U.K., Australia and (less so) in South Africa. The demand appears to be for ever smaller and smaller leaf, and a great deal of cutting or milling is resorted to today both in countries of origin and by the packers.

“Tippy” or “Flowery” teas (such grades as Flowery Orange Pekoe) are still made in Ceylon and fetch high prices in most Western tea markets. They are extremely more expensive to produce than the run-of-the-mill grades, since they involve sorting out the tip by hand.

Sri Lanka Tea Plantations

The Island of Ceylon (now called Sri Lanka) is world renowned for its high quality teas. Today, Sri Lanka is the world’s second biggest tea exporter. More than 25% of the value of all Sri Lanka’s exports are accounted for by tea. Tea cultivation is scientifically managed and skillfully produces the world’s finest, fragrant blends. This ensures consistency in the flavour, aroma and colour of Ceylon teas that are marketed.

Tea cultivation was established, in Sri Lanka, over a century ago and is now produced year round in the central highlands and southern regions of this beautiful tropical island. Based on the altitude at which it is grown tea is classified as high, medium or low grown teas.

The unique climatic conditions that prevail in the central highlands of Sri Lanka produces the exquisite high grown Nuwara Eliya and Uva blends, which are renowned for their taste and aroma. The medium grown teas provide a bold colour that is in demand by the consumers in North America. Lower grown tea plantations produce the leafy grades of tea from the tip of the unopened tea shoot.

Since the introduction of tea to Sri Lanka in mid 19the century Nuwara Eliya has been the capital of the tea industry. For many miles prior to reaching Nuwara Eliya from either direction you will find acres and acres of tea plantations, infact nothing but tea estates. There are many factories open for visitor's which also have tea sales outlets. Situated at around 2000m above sea level and surrounded by lush tea plantations Nuwara Eliya is the main hill resort of Sri Lanka and the heart of the tea industry. Once a pleasure retreat of the European planters the town is still very much an English town with many English style bungalows and buildings. Nuwara Eliya is a good escape for those who miss cool breeze in tropical Sri Lanka at any time of the year. Local tourists flock to this town in their 'season' from March to May when it is the hottest duration for the town, April being the busiest.

Nuwara Eliya offers many activities for tourists including visits to tea plantations golfing, horse riding, boating, hiking and of course exploring the beauty of the landscaped gardens, waterfalls and plateaus.
A charming collection of Tea estate bungalows turned luxury boutique hotels or homestay.  These Colonial properties once occupied by the ‘Raj’ boast excellent views of the hill country and tea estates. Splendid Plantation bungalows often located amidst a working plantation of tea/spices/rubber/pineapple. Many of these heritage bungalows are often still home to the ancestral family who host guests wishing to join their Sri Lankan way of life. The bird life and trekking can be excellent in the surrounding countryside.
Most of the Ceylon tea gardens are situated at elevations between 3,000 and 8,000 feet in two areas of the southwestern part of the island, to the east of Colombo and in the Galle district on the southern point. In the hot, steamy plains and foothills, the tea bushes flush every seven or eight days and are picked all year round. The finest teas are gathered from late June to the end of August in eastern districts and from the beginning of February to mid-March in the western parts.

Until 1971, more than 80 percent of the island’s tea estates were owned and managed by British companies. In 1971, the Sri Lankan government introduced a Land Reform Act which gave the state control of the majority of the plantations (which also grow rubber and coconuts for export) leaving about one-third in private hands. Since 1990, a restructuring program has been going on to involve the private sector companies (both Sri Lankan and foreign) as Managing Agents of the state-owned plantations. The long-term aim is for the private managing companies to take on most, if not all, of the financial responsibility and control of the estates, with the government retaining ownership.
Sri Lanka’s finest teas are produced mainly from bushes that grow above 4,000 feet. The bushes grow more slowly in the cooler, mistier climate, and are harder to harvest because of the steep angle of the slopes on which they are planted.

There are 6 main tea-producing areas. Galle, to the south of the island; Ratnapura, about 55 miles east of the capital Colombo; Kandy, the low region near the ancient royal capital; Nuwara Eliya, the highest area that produces the finest teas; Dimbula, west of the central mountains; and Uva, located east of Dimbula.

Sri Lanka Food

Sri Lanka (from the Sanskrit “Venerable Island”) is an island country in South Asia, located about 31 kilometres (19.3 mi) off the southern coast of India. It is home to around 20 million people. As a result of its location in the path of major sea routes, Sri Lanka is a strategic naval link between West Asia and South East Asia. It has also been a center of the Buddhist religion and culture from ancient times as well as being a bastion of Hinduism. The Sinhalese community forms the majority of the population; Tamils, who are concentrated in the north and east of the island, form the largest ethnic minority. Other communities include Moors, Burghers, Kaffirs, Malays and the indigenous Wanniyala-Aetto people.

The country is famous for the production and export of tea, coffee, coconuts, rubber and cinnamon - which is native to the country. The natural beauty of Sri Lanka's tropical forests, beaches and landscape, as well as its rich cultural heritage, make it a world famous tourist destination. The island also boasts the first female Prime Minister in the world, Sirimavo Bandaranaike.

Throughout the past centuries Sri Lanka has been going through a dramatic make over. A vast majority of the Sri Lankan community were only influenced by their own traditional food and nothing more. But, due to economical growth and intense competition in developed countries, companies have taken themselves overseas to developing nations, in an attempt to achieve a positive global presence (competitive advantage). Consequently, this method has caused a major ripple effect in countries such as Sri Lanka like never before. In some major cities the influence of western culture is being increasingly felt with the introduction of major fast food brands such as McDonalds, Pizza Hut and Kentucky Fried Chicken as well as the appearance of major clothing brands such as Levi and Bench, which until recently could only be found as copies.

Rice and curry are the staple main course food of Sri Lanka, but the term 'curry' conceals an enormous variety of subtle flavors. Coriander, chilies, mustard, cumin, pepper, cinnamon and garlic are just some of the common ingredients which add flavor to both sea food and meat curries. Fresh sea food - crab, lobster and prawn, as well as fish - is excellent, and meat is cheap. Rice forms the basis of many Sri Lankan sweet dishes, palm treacle being used as the main traditional sweetener. This is also served on curd as a delicious dessert. Sadly, it is not easy to get good Sri Lankan Food in most hotels which concentrate on western dishes. You can get a thali for as little as Rs 50, whereas a meal in a good restaurant could cost Rs.250 buta buffet lunch at a 5-star hotel might cost you Rs.450.

Some foods that are common in Europe are both less readily available and of much lower quality in Sri Lanka, eg: breakfast cereals, bread, cheese and chocolates. NB Vegetarian food is much less common in Sri Lanka than in India, and in places can be difficult to get.

Fruit Sri Lanka has a wide variety of tropical fruit throughout the year, pineapple, papaya and banana being particularly good. The extraordinarily rich jack (jack) fruit are also available all year. Seasonal fruit include mangosteen (no relation of mangoes),passion fruit, custard apples, avocado pears, durian and rambutan from July-October. In addition to ordinary green coconuts, Sri Lanka has its own almost unique variety-the golden King Coconut (thambil1); the milk is particularly Sweet and nutritious. Many spices are grown in the island and are widely available in the markets and shops. Cinnamon, nutmeg, cloves, cardamom and pepper are all grown, the Kandy region being a major centre of spice production.Many private spice gardens are open to the public.

Sri Lankan food is unique like it's Culture. Most of the Sri Lankans eat vegetables. The specialty in Sri Lankan food is that same food is differently made in different regions. With a large community of farmers the Rice and curry is the main food in Sri Lanka.

An average Sri Lankan meal always consist of leaves and dry fish, and several vegetable curries. They make special sweets with coconut milk, floor and Honey at cultural festivals of New Year, Vesak and Poson.

The curries come in many verities of colors and flavors blended in Sri Lankan Hot Spices. Most of the species has a great ayurvedic value when used in curries.

Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking.

Tea is commonly drunk at social events, and many cultures have created intricate formal ceremonies for these events. Western examples of these are afternoon tea and the tea party. In the east, tea ceremonies differ among countries, Japan's complex, formal and serene one being the most known. Other examples are the Korean tea ceremony or some traditional ways of brewing tea in Chinese tea culture.

Unique customs also exist in Tibet, where tea is commonly brewed with salt and butter, or in the Middle East and Africa where tea plays an important role in many countries.


To the Tibetans, tea is a beverage that is just like coffee to the westerners -- a wake-up and a shake-up drink that keeps almost everyone sound and safe. In Tibet no morning can pass without drinking some tea, usually the sweet tea; and also in Tibet no meal can be complete without some tea, almost all the time the Tibetan buttered tea. The sweet tea, prepared by mixing milk and sugar with the juice from fully boiled fermented tea leaves, serves as the refreshener. Before serving, the mixture has to be further blended in a special blender. More often than not, a slim wooden cylinder is used for the blending. After the mixture is put in the cylinder, a piston is used to push and pull inside the cylinder. With the passing of the mixture through the slit between the piston and the cylinder, the mixture of butter, salt and tea is forcefully and thoroughly blended.

Town folks prefer to go to a tea house before going to work for the rest of their day. Tea houses sometimes stand as alternative places to find the ones who are otherwise expected in their workplace in the morning and in the early afternoon.

In Tibet, tea, either sweet tea or Tibetan buttered tea, is served in small or large thermo flasks, in that both are of their best smack when served hot. The local habit of drinking tea has to do with the local food composition. The Tibetans eat lots of meat of yak and goat. The strong buttered tea not only helps to keep the body warm but also helps to promote the digestion of the meat that is taken almost 3 meals a day and 365 days a year.

Butter, milk, and salt are added to brewed tea and churned to form a hot drink called Po cha (bod ja, where bod means Tibetan and ja tea) in Tibet. The concoction is also sometimes called cha su mar, mainly in Kham, or Eastern Tibet. Traditionally, the drink is made with a domestic brick tea and dri's milk (a dri is the female of the animal whose male is called yak), then mixed in a churn for several minutes. Using a generic black tea, milk and butter, and shaking or blending work well too, although the unique taste of yak milk is difficult to replicate. (see recipe)

Tibet tea drinking has many rules. One such concerns an invitation to a house for tea. The host will first pour some highland barley wine. The guest must dip his finger in the wine and flick some away. This will be done three times to represent respect for the Buddha, Dharma, and Sangha. The cup will then be refilled two more times and on the last time it must be emptied or the host will be insulted. After this the host will present a gift of butter wine to the guest, who will accept it without touching the rim of the bowl. The guest will then pour a glass for himself, and must finish the glass or be seen as rude.

There are two main teas that go with the tea culture. The teas are butter tea and sweet milk tea. These two teas are only found in Tibet. Other teas that the Tibetans enjoy are boiled black teas. There are many tea shops in Tibet selling these teas, which travelers often take for their main hydration source.