In the Edo period, the tea ceremony spread out to the public, and it became an artistic accomplishment. Therefore, "to draw out the beauty from inside the person's heart" which was its original purpose came to be emphasized. The words "和敬清寂 (Wa Kei Sei Jaku)" meaning harmony, respect, purity and tranquility, are the basis of the tea ceremony. Wa, harmony, is shown by sharing the tea between the host and the guest. Kei, respect, is shown by accepting and sharing with others. Sei, purity, is treating yourself and others openly. Jaku, tranquility, is the feeling of stillness in the ceremony. Modern tea ceremonies, which last for four hours, are still based on these ideas.
In the Meiji period, the tea ceremony died out for while. They were restarted when it was added in a kind of education for girls. The ceremony also changed to being beautiful and gorgeous.
Nowadays, green tea is spreading all over the world, but it seems to be drunk with sugar in some countries because it tastes bitter.
Green tea seems to lower heart disease expectancy.
The different substances contained in green tea also seem to help against cancer, low bone density, cognitive function and kidney stones.
Green tea contains ascorbic acid, and different minerals, such as chromium, manganese, selenium or zinc. It is a better antioxidant than black tea. Black tea contains certain substances which cannot be found in common green tea, such as theaflavin.
Studies done on animals have shown that it can reduce cholesterol. Trials done on humans have not confirmed this effect, however. In 2003 a randomized clinical trial found that a green tea extract with added theaflavin from black tea could reduce cholesterol.
In a study performed at Birmingham (UK) University, it was shown that average fat oxidation rates were 17% higher after drinking of green tea extract than after a placebo was used.
In a recent study of the eating habits of 2,018 women, consumption of mushrooms and green tea was linked to a 90% lower occurrence of breast cancer.
Tatami
Tatami were originally a luxury item for the rich at a time when lower classes had mat-covered dirt floors. Tatami were gradually popularized. They finally reached the homes of commoners towards the end of the 17th century.
Japanese people have used "tatami" since the Nara Era (710-794). They were knitted and became thicker like modern "tatami". People who lived in the Heian Era stepped onto "tatami" to show their power and they spread the "tatami" only in a necessary part of the room.
The use of "tatami" was a little different from now. The "shoin" style of traditional Japanese residential architecture began in the Kamakura Era. During this time, people stopped spreading "tatami" around the room and placing them in the middle. They started to spread "tatami" through the room. People decided to spread "tatami" by the hearth and sit erect with their legs folded under.
"Tatami" has been changing together with people's life style. "Tatami" became common for people in the middle of the Edo Era. Farmers started to use them in the Meiji Era. The removal of "tatami" regulation made them more common in the Meiji Era. Japanese people often dry the "tatami". If the "tatami"'s surface was discolored, people often turned them over. With the economic growth after World War Two people started to use chairs and carpets. Japanese people think flooring is not relaxing or soundproof enough, so people still use "tatami" now.
"Tatami" is made with a rush plant, "igusa". Rush is planted in the rice fields in August. The seedlings are dug out in November, and a good seedling is chosen. The chosen seedlings are planted in the rice fields again in December. By the end of June to the middle of July, the high-quality rush grows up to about one meter tall and it will be harvested the next year.
The rush should be dry after harvesting, and keep the peculiar smell and the color of the rush. The rush is selected according to length and the thickness, and it is checked for bruising.
After the harvest ends, "tatami" is made. Because Japanese rooms are different sizes, "tatami" are made in different sizes. The base of the "tatami" is made first. "Tatami" is woven with a special machine. It similar to the weaving on a kimono. The next part is the wick of tatami, called "toko". When the "toko" is 40 centimeters or more thick, and the shape is straightened. The mat is complete, and that is called "mushiro". The "tatami" is complete when it is joined to the toko and the decoration on the mat edges are sewn.
"Igusa" is a perennial plant of the family of "igusa". "Igusa" smells good. It has a fresh, grassy smell. In English, they are called rushes. "Igusa" blooms from May through June. The plant grows up to a length of 100 centimeters or less. They grow in marshes where sunshine is good. In Japan, there are 30 kinds of "igusa" growing in many different areas.
"Tatami" is made from natural "igusa" that must be flexible from the root to the tip, and the thickness and the color varies slightly. About 4000 to 7000 "igusa" are used for the" tatami". Generally the best "tatami" uses more and longer "igusa" rushes.
There are many benefits in using "igusa" such as air purification, heat insulation, elasticity, cooling (especially in hot summer seasons), eco-friendly and sound absorbing qualities. "Igusa" "tatami" is also smooth to the touch, so it is comfortable for babies and young children. Most Japanese like "tatami". Many homes have at least one tatami room.
"Tatamiberi" is the cloth that covers the edge and also decorates the "tatami". Some "tatami" don’t have it. In English, it is called the mat edge. The width of "tatamiberi" is about three centimeters. The material on the "tatamiberi" is cotton yarn, a synthetic material string, and a gold thread. The features change according to what strings are combining with "tatamiberi". The woven beautiful color handle sets off the room. There are two types, and the atmosphere of the room changes by the "tatamiberi".
There are many kinds of "tatamiberi". But "tatamiberi" was used to show status. For example, the emperor, ministers, priests, and scholars had different styles. It was recorded in "Amanomokuzu" in 1420.
Japan has etiquette about "tatamiberi". Japanese are taught not to step on the "tatamiberi". It is easy to tear "tatamiberi" when stepping in the weakest part. Stepping on "tatamiberi" fades the color on the edge of cotton and hemp in the "tatami". Therefore etiquette means "not to hurt the mat carelessy stepping when you visit another house, pay it attention". Also, family crests were embroidered on the "tatamiberi" in old times, too. Stepping on the family crest was taboo.
Sake
Sake (Japanese:酒; pronounced 'sa.kɛ' ) is a Japanese word for "alcoholic drink". In English, "sake" means one kind of alcoholic drink made from rice. In Japan, people call this drink nihonshu ( "Japanese alcohol") or "sake". This article uses the word "sake" as it is used in English.
Sake is a fermented drink. Most sake is made from rice, water, kōji, and yeast. Sometimes a small amount of lactic acid is used in brewing. Water or small amounts of pure alcohol can be added at the end of production. Sake can have from 12 to 22% alcohol, but is usually around 15 or 16%. Lower quality mass-produced sake can have added sugar or flavorings.
Sake is usually sold in bottles that are either 720ml or 1.8L. Drinkers or servers in a restaurant may pour small cups called "chokko" directly from the bottle. Sake is also served in smaller bottles called "tokkuri". A typical serving in a bar or restaurant is 180ml. People may share that amount. When drinking together, people often pour drinks for each other rather than for themselves.
Amazake is sweet, low or non-alcoholic sake.
Majority
Majority means the greater number of something. The opposite is minority.
If more than half the people are right-handed we can say that the majority of people are right-handed.