Tea first came to Japan in the form of "macha", powdered green tea, brought by Buddhist monks from China. The first mention of tea in Japan was recorded in the eighth century B.C. From this time, the Nara period, through the Heian period, tea was regarded as simply a very important medicinal herb. (Source 1) Because tea was so rare and valuable, the elaborate and sacred ceremony became a natural part of drinking tea. Had the tea leaves been more easily attained or even native to the island, as in China, then this process probably would not have evolved.
It was also during this era that a Chinese Buddhist priest wrote a book called "Cha Ching", which outlined the basic principles of what we now know as the Tea Ceremony. Most of the modern practice is based off of this book. (Source 7)
In the Kamakura period, around 1187, a Japanese priest called Myoan Eisai travelled to China to study philosophy and religion. When he returned, he became the founder of Zen Buddhism. He also is said to have been the first to cultivate tea for religious, as opposed to medicinal, reasons - and was the first to suggest that the tea be ground up before adding hot water. Later, a Chinese emperor during the Song Dynasty called Hui Tsung wrote of using a bamboo whisk to stir his tea. These two methods of preparation would become the foundation for the Tea Ceremony for thousands of years to come. (Source 7)
By the thirteenth century, tea had grown rapidly in popularity (probably after Eisai claimed it could cure all ailments known to man). The Samurai began to take interest in the ceremony, as well as the drink itself. Japanese architecture was undergoing a change at this time as well, and the tea houses adopted some of the new style, such as the alcove called a "tokonoma" located in the ceremony room ("chashitsu.") The Samurai also began to decorate these tea ceremony rooms as a hobby. (Source 7) Tea was not yet very popular among the peasants of Japan, and when made consisted of mainly stems and lower leaves, and required a long amount of time to steep. To add flavor, they often added other herbs and various grasses - many of which also provided medicinal qualities. (Source 4)
It was also during this era that a Chinese Buddhist priest wrote a book called "Cha Ching", which outlined the basic principles of what we now know as the Tea Ceremony. Most of the modern practice is based off of this book. (Source 7)
In the Kamakura period, around 1187, a Japanese priest called Myoan Eisai travelled to China to study philosophy and religion. When he returned, he became the founder of Zen Buddhism. He also is said to have been the first to cultivate tea for religious, as opposed to medicinal, reasons - and was the first to suggest that the tea be ground up before adding hot water. Later, a Chinese emperor during the Song Dynasty called Hui Tsung wrote of using a bamboo whisk to stir his tea. These two methods of preparation would become the foundation for the Tea Ceremony for thousands of years to come. (Source 7)
By the thirteenth century, tea had grown rapidly in popularity (probably after Eisai claimed it could cure all ailments known to man). The Samurai began to take interest in the ceremony, as well as the drink itself. Japanese architecture was undergoing a change at this time as well, and the tea houses adopted some of the new style, such as the alcove called a "tokonoma" located in the ceremony room ("chashitsu.") The Samurai also began to decorate these tea ceremony rooms as a hobby. (Source 7) Tea was not yet very popular among the peasants of Japan, and when made consisted of mainly stems and lower leaves, and required a long amount of time to steep. To add flavor, they often added other herbs and various grasses - many of which also provided medicinal qualities. (Source 4)
![Picture](/uploads/2/9/0/7/29072671/5460196.jpg?665)
A painting of the thirteenth century upper class practicing Chanoyu. This was the period at which the Tea Ceremony was at the height of popularity among the families of Samurai and the rest of the upper class.
http://www.rivertea.com/blog/japanese-tea-ceremony-part-i/
http://www.rivertea.com/blog/japanese-tea-ceremony-part-i/