“. . . The Way of Tea was a matter of observing <u><em>seven rules</em></u>: make a satisfying bowl of tea, lay the charcoal so that the water boils efficiently, provide a sense of warmth in the winter and coolness in the summer, arrange the flowers as though they were in the field, be ready ahead of time, be prepared in case it should rain, and act with utmost consideration toward your guests. There ceremony is usually done in two parts, the first being the entrance of guests to the especially prepared room or konnichian (tea house) and the serving of a light meal (kaleski). Following the meal, the host prepares the charcoal or burner for the first time, then the guests retire to the garden for a short break. After the break, the host prepares koicha (thick tea) for guests. Then he prepares the charcoal for a second time and makes usucha (thin tea). When all is done, the host and guest respectfully acknowledge each other one last time and the guests take their leave.”
