The Sencha Service has four governing principles: Harmony, Respect, Purity, and Tranquility.
2. How to Serve:
The arrangement of the Sencha Service includes the Line of Purity, the Line of Purification of Mind, and the Line of Crudity.
(1) The Line of Purity runs through the center of the tray up to the boiling-water pot.
(2) The Line of Purification of Mind runs from the boiling-water pot through the charcoal-burner, charcoal-basket, and extra cups.
(3) The Line formed by the Slop basin and the center of the tray is called the Line of Crudity. It forms the hypotenuse of the triangle.
3. Utensils used on the Table
1) Tray-napkin holder ( Boo-kin-zutsu)
2) Saucer (Cha-taku)
3) Small napkin holder (Cha-kin-ire)
4) Tea caddy (Cha-ire)
5) Tea scoop (Cha-go)
6) Water cooler (To-rei)
7) Tea pot (Kyusu)
8) Tea cup (Chawan)
9) Slop basin (Kensui)
10) Pitcher (Suichu)
11) Charcoal burner (Ryoro)
12) Boiling-water pot (Tofutsu)
4. Principal guest
The Principal guest enters the Tea-room; he has an important function. In addition to being guest of honor, he is considered the leader of the guests. He will sit closest to the alcove (the Seat of honor).
5. Guardian exchanges greetings
"Welcome to this party" (Yo ko so irashaimashita) says the Guardian. The Principal guest bows in reply to the Guardian, and responds to his greetings with "Thank you for the invitation". (Omaneki-ni azukarimashite arigato gozaimasu).
6. Tea cake service by helper
Holding a bowl of tea-cakes with both hands, the helper enters the Tea-room and walks slowly over to where the Principal guest is seated. The helper says with a bow, "Please help yourselves to these cakes." (O-kashi-wo dozo)
7. Etiquette for the guests
The guests should take with them into the Tea-room a small folding fan and a pad of white paper-napkins of their own.
They should be dressed in quiet colors if possible, since simplicity, and calmness are the essentials of Tea-ceremony.
At formal occasions, men wear black silk , a "Hakama" skirt, and a white "Tabi". Women wear a formal "Kimono," and a white "Tabi".
8. Setting up and Purification
The Host takes the boiling-water pot and pours hot water into the water-cooler, he holds a small napkin, and cleans the Tea-pot, saucers, cups, pitcher, etc.
The Host must complete the standard arrangement.
9. Making Tea
The Host picks up the boiling-water pot, and pours hot water into the water-cooler, he adjusts its temperature to about 158°F (70°C).
10. Adding the Tea Leaves
The Host picks up the Tea-caddy, removes the lid, slides Tea leaves on to one of the Tea-scoops, and in 3 1/2 batches he feeds the Tea-pot with it, then places the Tea-caddy lid back on, and sets it back in it's place. The host picks up the water-cooler, and pours hot water into the Tea-pot in a clockwise circular motion.
11. Pouring Tea into the serving cups
The Host pours the infused Tea into cups, in one slow continuous movement, from left to right and back from right to left.
12. The Tea Service
To serve the Tea, the Helper carries the tray of Tea cups to the front of the Principal guest. Then the helper brings the tray to the side nearest the next guest, bows, saying: "Please!" (Dozo). This is repeated until all the guests are served.
13. Drinking tea
The Principal guest bows in reply to the Helper's "Please!" (Dozo), and softly responds, "Let us enjoy a sip" (Arigato). The Principal guest takes one sip, and tells the Host, "The Tea is very nice". The cup should then be wiped once by men and twice by women with two fingers.
14. Admiring the Tea Utensils
With the Principal guest, each guest will admire the cup, and its bottom, set it upright, and then admire the saucer, too.
15. Eating the Tea-Cakes
The Principal guest says "Let us enjoy cakes" (Go issho shima sho).
16. Resetting after drinking the Second Serving.
When the second serving is finished, the guests turn their cup upside down with the right hand, and place the upside-down cup on the saucer.
The guests bow in reply to Host's final bow.
The Host may then make a short speech of appreciation.
Finally, the Host should clean the utensils, and place them to their original positions.
