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Tea Ceremony Quotes

Browse 21 quotes about Tea Ceremony.

Tea Ceremony Quotes

“I think that the essence of the tea ceremony lies in how sincere you are toward your guests. Human life is a fragile thing. We may be alive and kicking right now, but we could die at any moment. That's why you have to put your heart and soul into the way you treat your guests, and conduct yourself as if it's the last time you'll ever see them. The tea ceremony is a practice through which you show your consideration to others. The manners and utensils are all part of that. That's why I think people who brag about how expensive their utensils are, or who take pride in the fact that they know the right manners, do not understand the spirit of the tea ceremony. Putting your heart and soul into it means you must get rid of all vanity. And that's why the governing aesthetic of the tea ceremony is to get rid of what's non-essential, in order to pursue the essence of things.”

“Eating a meal in Japan is said to be a communion with nature. This particularly holds true for both tea and restaurant kaiseki, where foods at their peak of freshness reflect the seasonal spirit of that month. The seasonal spirit for November, for example, is "Beginning Anew," because according to the old Japanese lunar calendar, November marks the start of the new tea year. The spring tea leaves that had been placed in sealed jars to mature are ready to grind into tea. The foods used for a tea kaiseki should carry out this seasonal theme and be available locally, not flown in from some exotic locale. For December, the spirit is "Freshness and Cold." Thus, the colors of the guests' kimonos should be dark and subdued for winter, while the incense that permeates the tearoom after the meal should be rich and spicy. The scroll David chose to hang in the alcove during the tea kaiseki no doubt depicted winter, through either words or an ink drawing. As for the flowers that would replace the scroll for the tea ceremony, David likely would incorporate a branch of pine to create a subtle link with the pine needle-shaped piece of yuzu zest we had placed in the climactic dish. Both hinted at the winter season and coming of New Year's, one of David's underlying themes for the tea kaiseki. Some of the guests might never make the pine needle connection, but it was there to delight those who did.”

“Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy. When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink. After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.”

“Nei giorni di pioggia, ascolta la pioggia. Nei giorni di neve, guarda la neve. In estate apprezza il caldo, in inverno, il freddo che gela le ossa... Qualsiasi giorno, godilo pienamente per quello che è. Il tè è questo modo di vivere.”

“Ciò cui mirano sia la scuola che il tè è la crescita della persona. Però, con una importante differenza: a scuola ci si confronta con l'altro, mentre nella cerimonia del tè, ci si confronta con il se stesso di ieri.”

“C'è anche chi dice: «Il tè è la bellezza formale della vita di un tempo». «E' il culmine delle arti giapponesi», pensano altri. Qualcuno, poi, ha scritto: «E' la religione della bellezza, nella quale si mira al vuoto attraverso la tenace pratica dell'otemae». «Un concentrato di saggezza esistenziale, incentrata sulle stagioni». «Uno stile zen»... Il tè ammette qualsiasi interpretazione. E allora anche alla mia visione corrisponde un mondo del tè. Forse il tè è un riflesso di ciascuno: ci sono tanti tè quante persone.”

“Tea is the soothing potion that turns "calm down" into "chai down." It's like a warm hug in a cup, a liquid oasis in a world of chaos. Sip by sip, it transforms stress into serenity, worry into wonder. With its aromatic steam rising, it whispers, "Relax, rejuvenate, and refill your cup of sanity." So, let's raise our mugs and toast to tea—the humble hero of hydration, the aromatic ally of afternoon delight.”

“Archery, fencing, spear fighting, all of the martial arts, tea ceremony, flower arranging...in all of these, correct breathing, correct balance, and correct stillness help to remake the individual. The basic aim is always the same: by tirelessly practicing a given skill, the student finally sheds the ego with its fears, worldly ambitions, and reliance on objective scrutiny - sheds it so completely that he becomes the instrument of a deeper power, from which mastery falls instinctively, without further effort on his part, like a ripe fruit.”

“A woman is like a tea bag - you can't tell how strong she is until you put her in hot water.”

“You can either set brick as a laborer or as an artist. You can make the work a chore, or you can have a good time. You can do it the way you used to clear the dinner dishes when you were thirteen, or you can do it as a Japanese person would perform a tea ceremony, with a level of concentration and care in which you can lose yourself, and so in which you can find yourself.”

“I still encourage anyone who feels at all compelled to write to do so. I just try to warn people who hope to get published that publication is not all it is cracked up to be. But writing is. Writing has so much to give, so much to teach, so many surprises. That thing you had to force yourself to do - the actual act of writing - turns out to be the best part. It's like discovering that while you thought you needed the tea ceremony for the caffeine, what you really needed was the tea ceremony. The act of writing turns out to be its own reward.”

“Mapping out dozens of deeply focused trips around the world has convinced me that preparation no more spoils the chance for spontaneity and serendipity than discipline ruins the opportunity for genuine self-expression in sports, acting, or the tea ceremony.”

“The tea ceremony requires years of training and practice ... yet the whole of this art, as to its detail, signifies no more than the making and serving of a cup of tea. The supremely important matter is that the act be performed in the most perfect, most polite, most graceful, most charming manner possible.”

“Tea ceremony is a way of worshipping the beautiful and the simple. All one's efforts are concentrated on trying to achieve perfection through the imperfect gestures of daily life. Its beauty consists in the respect with which it is performed. If a mere cup of tea can bring us closer to God, we should watch out for all the other dozens of opportunities that each ordinary day offers us.”

“America's new tea lovers are the people who have forced the tea trade to wake up. Elsewhere, tea has meant a certain way, a certain tradition, for centuries, but this is America! The American tea lover is heir to all the world's tea drinking traditions, from Japanese tea ceremonies to Russian samovars to English scones in the afternoon. India chai, China green, you name it and we can claim it and make it ours. And that's just what we are doing. In this respect, ours is the most innovative and exciting tea scene anywhere.”