Tea Encyclopedia

I’m going to move http://wiki.chado.no to a new platform. As the same time I want to improve the quality of the site. I’m looking for someone to give me a hand with this work.

Are you able to give me a hand? There are some tasks that require no special skills just a few hours of work, and others that will benefits from one of the following native English speaker, photography, web design, Chanoyu knowledge, or WordPress design.

Will you help me better achieve the original mission of “Providing information about Urasenke tradition of Tea for free in English?”

Ueda Soko Ryu

Though our podcast, TeaLife.Audio, I got in contact with a teacher for the Ueda Soko Ryu of Tea. I have wanted to learn more about the warrior type of Tea since forever. Early in November Adam came to Norway to teach Stig and I Ueda style of Tea.

Before this weekend I had very litle knowledge of the Ueda school, most of what I knew came from our discussion with Adam in episode 44 of TeaLife Audio and the tea duet. Adam came on a Thursday early in November. We started the tea weekend with him serving us usucha, and I was stunned at all the differences. I had seen some of the differences in the aforementioned YouTube video, but once I saw it live I saw so many more differences. The order of the temae is identical to Urasenke, enter the rom, purify natsume then chashaku, clean chawan, make tea and clean up in reverse.

I used to say that I could see if it was a Ura- or Omotesenke temae before the host 14962789_10154518361405977_6479442786093834497_nenters the tea room, just by the
placement of the mizusashi and the bow in the door. In this case you can see the different even as the door is opened. The way the door i pushed open is distinctly
different in Ueda Ryu. Right hand opens the door the first few centimetre, just as in Urasenke, but then the door is pushed open holding your left hand flatt in a cutting motion parallel to the floor.

There are too many difference to go though all of them, but two very distinct ones are the folding of fukusa and holding hishaku in a resting position. The resting position can bee seen in the photos included in this post.

During the weekend we recorded three episodes of TeaLife Audio. These will be episodes 48, 49 and 50.

During the weekend I got to see a few great temaes, and do some my self. I enjoyed the way Tabidansu is handled in Ueda Ryu. The middle shelf is taken all the way out and placed on the upper shelf. That way you have much easier access to the mizusashi.

We concluded the weekend by having a chaji that we jokingly called two-host-no-guest. During this chaji we did Urasenke style tsubo kazari, showing off the storage teajar. Then we opened up the jar that had been sealed up since my hatsudate early in 2016. Adam selected the koicha he wanted to drink. I poured out usucha and found the selected koicha, as shown on the photo underneath.

We concluded the weekend with a Kuchi-kiri chaji
We concluded the weekend with a Kuchi-kiri chaji

After resealing the chatsubo we exited the tea room and took turns grinding the koicha and having our meal. Once we had enough koicha we headed back to the tea room and I did Ueda style koicha followed by Adam doing Ueda style usucha. I enjoyed the event very much.

More photos from the weekend



Iimage1-3finally got around to building a tenchaban, so that I can do tea in a seated position. I got extra motivated when one of my students hurt his knees. The only way he could continue learning tea was if he could sit on a stool. The first few weeks we used a stool and table from IKEA. This worked surprisingly good, though the lack of tables for the guest provided us with a few challenges. Where does the guest put the sweet tray? On the floor feels odd when your sitting on a stool, even though you would place it on the floor when in tatami. Also the guest etiquette got messy when there was no where to place the chawan.

I found some measurements for a tenchaban in Chanoyu Quarterly #39. I did deviate a bit from them, but only by 1-3 cm. My table is 90cm x 90cm, and it is 60cm underneath the table top. This allow the host to slide their knees underneath if they want to sit a bit closer.

The guest tables are 90cm x 45cm, so one fourth of a tatami.

My tables are constructed using simple modern techniques, with out any significant joinery. Not nearly as nice as the ones you can buy, but 1/30th of the cost 🙂

I have used the table for many different temae already, and I’m very happy with it. The guest tables are a bit wobbly, but I think that I will be able to fix that with minimal work. Other than that it has worked out perfectly. Though I still need to make a smal shelf for the kensui.


I painted the table black with the most glossy paint at the store. I can’t say that it became very glossy, but still it looks nice. The black paint highlights any spilled matcha or water drops. Especially the tea is hard to clean of the surface. Therefore I’m considering lacquering it with a clear lacquer.

Improving the blog

Foto: Grant Cochrane, http://www.freedigitalphotos.net
Foto: Grant Cochrane, http://www.freedigitalphotos.net

I want to improve the blog if possible, but to do that I need your help. I hope that many of you will take the time to answer this survey. It should not take more than a couple of minutes. If the survey is not visible under you can also find it here.

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For some time I have been wanting a new look on the blog. I also want to improve the functionality. To achieve this I’m moving it from Blogger to WordPress.

The address of the blog will be the same. But all subscriptions and RSS feeds will have to be renewed. This is the new RSS feed URL. To subscribe and/or comment on posts you need to be logged in. You can log in with your Facebook account or make a new user. That way it should be easy to leave coments or subscribe.

This is the first post on the new technology.

Ohh I almost forgot the most important part. All old posts and comments have been copied over to the new service.

Use the comment field to tell me what you think about the new layout and features.