The Way of Tea

By Carolyn Sloan

Spectator

NovaNewsNow.ca



Fourteen of us sit close together around a large bamboo mat, watching a series of precise movements unfold in what seems an exquisite dance.

Our guide throughout this experience is John McGee, the world’s first Canadian-born Japanese tea master, who spent 30 years in Japan studying the ancient art of chado, translated as “the way of tea.” As Alexandre Avdulov, the sole Russian-born master of tea, performs the prescribed movements involving the preparation and serving of the tea, our sensei gives a brief lecture about a tradition practices mindfulness as a way of life and is one of the foundations of Japanese culture.

At first, Alexandre prepares the utensils he will use to make the tea, called macha – a bright green powder that comes from the Camellia plant. Kneeling on the mat, he carefully tucks his kimono underneath his legs so that it is completely smooth. From his robe he produces a silk cloth called a fukusa, used to wipe the tea scoop and caddy that stores the tea. Each movement is exact and executed with total awareness.

John explains that the motions we have observed are prescribed, combining breathing with body movements. He adds that the study of tea takes years to master, as tea students must also learn a variety of arts involved with the tradition, such as flower arranging and food preparation. As they advance, each ceremony gains in complexity and length of time.

However, for those who truly master the art, the intricate series of movements required for each ceremony come as effortlessly as breathing. Chado is about mindfulness, says McGee. It’s about training the mind to be in the present moment. Guests are asked not to wear any jewelry, watches, fancy clothing or adornments that people use to show their difference from one another. In the tea house, everyone is equal and shares in the experience together.

“It is a very gentle way of bringing one’s mind back to what one’s doing right now,” says John. “Though paying attention to what you’re doing, you can also have the spaciousness of mind to be with people… You are all sharing an experience.”

After wiping the utensils and preparing the tea itself, which is whisked into a frothy consistency, Alexandre begins serve individual bowls of tea. Upon receiving the tea, both host and guest bow to one another. As is tradition, the guest then places the bowl between himself or herself and the next guest. He or she then bows to this neighbour, as if to say, “Please excuse me for drinking this tea before you.” Before drinking from the bowl, the guest turns it around in their palms to look at it from all sides.

As John explains, guests are meant to drink the tea quickly and bow again when the host comes to receive the empty bowl.

After the ceremony is over, Alexandre joins the guests to answer questions. He explains that with chado, the tea is not so much the focus as the entire tradition that surrounds it.

While all the motions are prescribed, there is freedom within the form, he explains. Just like a dance, eventually, the movements become fluid until it is effortless.

“Really, it’s all just a part of your way of life,” John explains, “a way to make sure… your life is as close to a work of art as you can.”

The Way of Tea lecture and tea ceremonies was organized by the Annapolis Shambhala Meditation Group.

For more information about the ASMG and future programs, contact Nancy McCabe at nancymccabe@ns.sympatico.ca.