Ogasawara-ryu Senchado

Senchado is the art of preparing and sharing Nihoncha (Japanese tea) with grace, precision, and heartfelt hospitality. At its heart is the careful brewing of whole tea leaves—such as Sencha, Hojicha, and the delicate Gyokuro—where water temperature, timing, and utensils are chosen with thoughtful attention. Each infusion invites guests to savor subtle differences in fragrance and flavor, unfolding gently with every cup.

The Ogasawara-ryu Senchado holds a unique place among the many Sencha traditions in Japan. Rooted in the Ogasawara School of Etiquette, which dates back to the Kamakura period (1185–1333), it emphasizes refined manners, graceful movement, and the cultivation of harmony between host and guests. What began as a practice cherished by poets, calligraphers, and scholars has become a living art form that connects people through beauty, respect, and shared presence.

A Senchado gathering is more than drinking tea. It is an immersion in Japanese culture—seasonal arrangements in the alcove, fine utensils chosen with care, and the quiet elegance of each detail. Guests and host together create an atmosphere of Wa, or harmony, where every gesture embodies sincerity and attentiveness. Two cups of tea are offered: the first fragrant and delicate, the second deeper and more profound, echoing the balance of refinement and depth within the practice itself.

Learning Ogasawara-ryu Senchado at Eri's Senchado School allows you to experience the spirit of Japan without crossing the ocean. You can learn the refined art of Nihoncha preparation directly in Rhode Island, guided by a certified instructor of the Ogasawara-ryu Senchado School. It is more than learning how to brew tea—it is an immersion in the elegance, hospitality, and seasonal beauty of Japan. By bringing this living tradition to the United States, we offer a rare opportunity to connect with classical Japanese culture in a modern, local setting, and to carry its timeless lessons of respect and harmony into everyday life.