To-Ri-An Tea Ceremony Academy, Meguro, Tokyo
Welcome to To-Ri-An Tea Ceremony Academy, Meguro, Tokyo
 
About To-Ri-An
About "To-ri-an"
The tea house is named after a simple poem of the famous Chinese poet Tao Yuanming that describes the act “to pick a chrysanthemum flower from an east fence”. The carved wooden framed emblem of To-ri-an  (which is shown on the right) was drawn by Sekiou Tajima, a famous Buddhist monk from Nanshu-ji in Sakai, Osaka.   To-Ri-An
 
The "Chashitsu"
We welcome visitors who want to practice and enjoy making tea. We would like you to feel peacefulness through experiencing a bowl of tea with the guidance of experienced students at our spacious eight-tatami-matted-room.   The chashitsu
The "Ni-jo-dai-me"
We also welcome students at our “Ni-jo-dai-me” which is a much smaller and an exclusive two-tatami-matted room. This room is usually intended for formal tea gathering on special occasions to serve Kai-seki-ryo-ri (Japanese Cha-no-yu Cuisine), Koi-Cha (powdered green tea), and Cha-gashi (moist and dry confection for tea).   The ni-Jo-dai-me
The "Cha-ni-wa"
The Cha-ni-wa (tea garden) of To-ri-an is an abstract imitation of forest-landscape. Cha-ni-wa is a place where we take away the spiritual dust from everyday world. Here, we have beautifully laid stones, plants, and a stone lantern with a low water basin, all of which compose a spiritual gate to enter into the room.   The Cha-ni-wa
The "Sumi-de-mae"
We serve Cha (Japanse tea) by Sumi-de-mae, which is an authentic and traditional charcoal–laying style to boil the kettle. The Sumi-de-mae serving gives a special and luxurious atmosphere, which is an essential procedure for authentic Japanese tea serving.   The Sumi-de-mae
The "Mizu-ya"
At the Mizu-ya (the back room for assisting tea gathering), students will learn not only how to organize  utensils necessary for serving tea but also how to clean and keep them correctly. This lesson brings tranquility and purification to the mind, and is considered to be the most important process of mastering Japanese tea.   The Mizu-ya
 
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Lesson schedule