The Japanese team custom and etiquette relies upon the central "hot water for tea (cha no yu) as a ritualized tea ceremony. The Way of Tea is a process. The rules and formalities surrounding tea custom and etiquette are not inherently the 'meanings' of the Japanese tea ceremony. Taking tea includes the server's sharing and the receiver's acceptance. In this way, sharing and receiving the tea mirrors life and relationships.

According to James Norwood Pratt's True Story of Tea, the Japanese tea ceremony "aim beyond beauty, whether of objects or of comportment, at the glimpses of the Ultimate." Popularly referred to as 'teaism,' the act of sharing and receiving tea is based upon the recognition of beauty with life's most mundane daily tasks. It encourages the participants to consider the mysteries of charity (between the giver and receiver) and inner reflections of social order.

Part 1. The hostess enters, bowing silently to guests; guests bow to the hostess. She leaves the tea room. Guests sit according to predetermined order and don fresh socks. All of the guests' personal effects are left outside of the tea house (sukiya). Tea houses are built in various sizes, but many team houses in Japan are about nine feet by nine feet. People enter the tea house throw a small door. The door ceiling is low, prompting all who enter to bow the back. The intention is to cause reflection of one's humility. All who enter the tea house should consider their imperfection. Guests wash hands in basins and crawl single file to the tea space. Everyone moves to an alcove in which a scroll (tokono ma) rests. Guests seat themselves on rice mats (tatami). As the last person sits, guests may quietly exchange conversation.

Part 2. The hostess lights incense on the charcoal burner. Honored guests acknowledge the hostess's actions. A light meal, offering numerous courses, is served. Guests remark "O saki ni" when performing any task before another. After the meal, the hostess prepares the tea utensils and replaces the scroll with flowers. She sounds a gong or bows silently to signal the beginning tea custom and etiquette. Guests admire the floral arrangement and comment on the tea kettle, fire, etc. The hostess prepares a tea called koicha: the hostess pours this thicker consistency tea into a large tea bowl. Guests pass the bowl to each other. The tea custom and etiquette requires the drinker to place a silk serviette on the left hand (palm facing upwards) while positioning the tea bowl on the silk with the right. The drinker nods, says "O saki ni" to the person on one's right. The bowl is turned clockwise, twice, to turn the bowl design outwards from the drinker. The guest takes three or four sips of tea, puts the bowl down, picks up the silk and wipes the edge of the bowl. The tea bowl then passes between guests seated at the right. After each guest drinks from the bowl, it is passed to the hostess.

Part 3. The hostess tells guests about the bowl's long history. Each guest examines the bowl again, along with every small utensil used in preparing and serving the tea. These observations prompt discussion between guests. Silence at this time implies offensive behavior. Next, the hostess prepares another tea, called usucha. This tea is normal consistency (thin)and offered with small cakes. The hostess serves each guest individually; proper etiquette includes wiping the tea bowl's edge with thumb-index finger, then wipe with the serviette.

Part 4. Guests express thanks as the tea kettle and utensils are wiped and put away. The complete Japanese tea custom and etiquette takes approximately four hours when all steps are performed. Participants experience a deep sense of relaxation during the tea ceremony.