Chaji is a complete presentation of tea with a meal. As with virtually any tea ceremony, the host may spend days going over last-minute details to make sure the ceremony is perfect. Through tea we recognize that every human encounter is a singular occasion that cannot and will never be exactly repeated. So every aspect of the tea must be savored for what it offers to the participants. The ceremony takes place in a room designed and intended for tea. It's called chashitsu. Usually this room is located inside the teahouse, located away from the residence, in the garden. Guests (four is the preferred number) are led to the machiai (waiting room). Here the hanto (host's assistant) offers them sayu (the hot water that will be used to prepare tea). While here, guests choose one of their group to be the chief guest. The hanto then leads the guests, the chief host directly behind, into a garden sprinkled with water and devoid of flowers. It is called roji (land of dew). Here guests shed the dust of the world. They then sit on the koshikake machiai (waiting bench), anticipating the approach of the guest who has the official title of teishu (host). Just before receiving guests, the teishu fills the tsukubai (stone basin), which stands between the low stones, with fresh water. Taking a ladle of water the teishu purifies his hands and mouth then proceeds through the chumon (central door) to welcome his guests with a bow. No words are spoken. The teishu leads the hanto, the main guest, and the others (in that order) through the chumon, which symbolizes the gateway between the gross physical world and the spiritual world of tea. The guests and the hanto purify themselves at the tsukubai and enter the teahouse. The sliding door is only thirty-six inches tall. Therefore all those who enter must bow their heads and crouch. This door points to the reality that everyone is equal in tea, regardless of status or social position. The last person to enter closes the door. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an Original Essay Inside the Teahouse The room is devoid of any decoration except for an alcove called a tokonoma. In the alcove hangs a kakemono (painting on a scroll), carefully selected by the host, which reveals the theme of the ceremony. The Buddhist writing on the scroll is by a master and is called bokuseki (ink tracks). Each guest takes turns admiring the scroll, then examining the kama (kettle) and hearth (furo for the portable type and ro for the type set into the floor in winter to provide heat), which were put down just before being greeted by the guest . They then sit according to their respective positions in the ceremony. The host sits down and greetings are exchanged, first between the host and the chief guest, then between the host and the other guests. A charcoal fire is then lit if it is in season and after the meal if it is in season. In the ro season the kneaded incense is put into the fire and the sandalwood incense in the furo season. The Meal Each guest is served a meal called chakaiseki. Served on a tray with fresh cedar chopsticks, the meal consists of three courses. White rice is cooked on the tray in a ceramic bowl, which will be consumed with other dishes, miso soup, which is served in covered lacquered bowls and raw fish, natural or in brine, or pickled vegetables in a ceramic plate. Sake is served. The first dish is called hashiarai (rinse the chopsticks). Nimono (foods boiled in broth) in separate covered lacquered dishes. Yakimono (grilled foods) comeserved in individual portions on ceramic plates. Each guest is offered additional rice and soup. At this course the guest can eat if he wishes. The palate is then cleared with kosuimono, a simple clear broth served in covered lacquered bowls. The next course takes its name from the Shinto veneration of nature. It is called hassun, which is also the name of the simple wooden tray that is used to serve this dish. This course consists of uminomono and yamanomono (seafood and mountain food, respectively), signifying the abundance of the sea and land. The guest eats during this course and is served sake by each guest. The position of servant is considered a higher position, and to ensure equality for everyone in the tea room, everyone acts as a host, if only momentarily. Konomono (scented things) are served in small ceramic bowls, and browned rice is served in salted water in a lacquered jug, representing the last rice. Each guest cleans the utensils they have used with the soft paper they bring with them. To conclude the meal, an omogashi (main dessert) is served. The host then invites his guests to retire to the garden or waiting room while he prepares for tea. Once the guests have left, the host removes the cartouche and replaces it with flowers. The room is swept and the utensils for preparing the koi cha are arranged. Over thirteen individual items are used. Each is expensive and considered an art object. The fire is then rebuilt for usa cha (light tea). This tea cleanses the palate and symbolically prepares guests to leave the spiritual world of tea and re-enter the physical world. Smoking items are offered, but smoking is rarely done in a tea room. This is nothing more than a sign of relaxation. Zabuton (pillows) and teaburi (hand warmers) are offered. To complement the usa cha, higashi (dry sweets) are served. Usa cha and koi cha are made the same way, except that less lower-quality tea powder is used and it is dispensed from a date-shaped wooden container called a natsume. The tea bowl has a more decorative style; and guests are individually served a bowl of this fourth drink. At the end, the guests express their appreciation for the tea and admiration for the guest's art. They leave while the host watches from the teahouse door. In the Japanese tea ceremony there are many things that are used to represent Japanese beliefs. In the tea ceremony, water represents yin and fire in the hearth, yang. The water is contained in a jar called mizusashi. This stoneware vase contains fresh water which symbolizes purity and is only touched by the guest. Matcha (green tea) is stored in a small ceramic container called chaire, which is in turn covered by a shifuku (fine silk bag), placed in front of the mizusashi. The occasion will determine the type of den (stand) used to display the chosen tools. The guest enters with the chawan (tea bowl) which contains the chasen (tea whisk), chakin (the tea towel) which is a bleached white linen cloth used to dry the bowl and the chashaku (tea ladle) , a thin bamboo measuring cup used to dispense matcha, which rests on it. These are arranged next to the water jar, which represents the sun (symbolic of yang); the bowl is the moon (yin). Retreating to the preparation room, the guest returns with the kensui (waste water bowl), hishaku (bamboo water ladle), and futaoki (a green bamboo holder for the kettle lid). . When the guest enters, he closes the door to the preparation room. Using a fukusa (fine silk cloth),.