Chanōyū, "the way of tea," is a formalised practice of preparing and serving matcha (powdered green tea) that developed over centuries into one of Japan's most refined art forms — Kyoto, as the historic centre of several major tea schools, is one of the best places in the country to actually experience it rather than just read about it.
What actually happens
In a visitor-oriented session, expect: removing your shoes, sitting on tatami (seating on a low stool is often available if kneeling isn't comfortable for you), a seasonal wagashi sweet served before the tea to balance matcha's bitterness, and the host preparing the tea in a deliberate, practised sequence of movements. You'll typically be shown how to turn the bowl before drinking and how to appreciate it afterwards.
The etiquette, briefly
- Eat the sweet before drinking the tea, not after.
- Turn the bowl slightly (usually a couple of small turns) before drinking, so you're not drinking from its "front" — your host or guide will typically show you the exact turn.
- It's fine, and expected, to comment on or admire the bowl — the ceramics are often part of the point.
- Matcha prepared this way is genuinely bitter and not sweetened; the wagashi is there specifically to offset it.
Formal vs. casual experiences
A full formal chanōyū can run for an hour or more and follows a much stricter, longer sequence. Most visitor-facing experiences — offered at some temples, dedicated tea houses, and cultural centres — are a condensed, guided introduction rather than the full ceremony, and are designed specifically to be approachable for first-timers with no prior knowledge.