NIHONCHA: Introduction to Japanese tea
The exhibition explores the world of Japanese tea, encouraging its incorporation into daily life by showcasing the leaves, the art of chadō, and the utensils used to savor the tea.
Close-up of Camellia Sinensis Plant (2023-12-05/2024-04-07) by Japan House São PauloJAPAN HOUSE São Paulo
A symbol of Japanese culture, green tea transcends temporal boundaries, steadily amassing a growing global fanbase.
The exhibition showcases an overview of Japanese tea production (also known as nihoncha), featuring samples of various tea varieties, the essence of cha no yu embedded in chadō, traditional and contemporary utensils, and a tea house.
Wide View of the Exhibition Space (2023-12-05/2024-04-07) by Japan House São PauloJAPAN HOUSE São Paulo
The TSUGINOTE TEA HOUSE
The exhibition showcases the TSUGINOTE TEA HOUSE, the world's first 3D-printed wooden structure, created by Japanese architect Kei Atsumi and French architect Nicholas Préaud. Comprising over 900 pieces crafted from repurposed wood, the structure is assembled using fittings inspired by traditional Japanese architecture. This innovative approach enables the construction to stand without the need for glue, nails, or screws.
Chadō - The way of tea
Curated by JHSP Cultural Director Natasha Barzaghi Geenen and co-curated by Gabriela Bacelar, the exhibition also highlights the tea ceremony (chadō, or the way of tea):
An ancient tradition that combines art, crafts, architecture, landscaping, philosophy, cuisine, calligraphy, and poetry, among other elements. From this tradition arises the philosophy of “ichigo ichie,” meaning “each moment or encounter is unique and valuable.” This philosophy embodies the spirit of omotenashi - Japanese hospitality that continues to be cherished in the world of tea ceremonies to this day.
Japanese aesthetics and the world of wabi sabi
In this segment of the exhibition, Japanese aesthetics and the world of wabi sabi are showcased through traditional utensils used in the ceremony. These items are generously provided by the Chado Urasenke Center of Brazil, the official representative of its headquarters, the Urasenke Foundation, in Brazil - a prominent tea school in Japan.
Nihoncha: The star of a JHSP exhibition
“The act of preparing and serving tea represents a care for the visitor who is being received, a pause for time to be enjoyed calmly, a moment of contemplation or socializing. In addition to the importance of this element in understanding so many aspects of traditional Japanese culture that are still relevant today, it is also used in cooking and in the cosmetics industry, with studies even pointing to various benefits of its consumption,” explains Natasha.
Display of Camellia Sinensis Plants (2023-12-05/2024-04-07) by Japan House São PauloJAPAN HOUSE São Paulo
Japanese tea - NIHONCHA
Introduced to Japan by Buddhist monks 1,200 years ago, tea was initially reserved for the upper classes of society. However, gradually, it gained wider appreciation and became an integral part of the country’s daily life among the general population.
Evidence of this can be found in the numerous models of kettles, cups, and other designer items available in the market, including Zojirushi Corporation’s i-PoT electric kettle, featured in the exhibition. Crafted to seamlessly integrate into the daily lives of the elderly, it issues an alert to a family member or emergency contact if 24 hours pass without activation.
"Our purpose in showcasing it is precisely to underscore how tea permeates everyday life to the extent that people become concerned if a day passes without the kettle being turned on,” remarks the curator.
Japanese green tea (nihoncha) is traditionally served without sugar or sweetener, complementing Japanese cuisine by enhancing the natural flavors of the ingredients or offering a refreshing touch to the palate after a meal.
Its distinctive color is naturally derived from the Camellia sinensis plant.
A little more about the production of nihoncha
Japanese tea distinguishes itself from Chinese or English tea production methods. Following the harvest, the fresh tea leaves undergo steaming to prevent oxidation. This unique process contributes to the unique aroma, flavor, and color characteristic of Japanese tea.
The leaves then are rolled and dried. During the second finishing stage, the leaves undergo sieving and cutting. Subsequently, each manufacturer employs its proprietary drying method to further intensify the aroma and flavor of the tea. This process is deemed so crucial that companies often guard it as a closely held secret.
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