Our Promise

Have you ever heard about “Nijiriguchi (craw-through entrance)”?
(nijiru= press against something and drag along)

Traditionally, we have used a very narrow entrance of approximately 65 cm² to enter and exit the tea room for a tea party.

Every person must lower their heads, get down on their knees and press tatami mat with their fingers strongly to “nijiru”, which is actually an action to drag their bodies in order to enter the tea room.

Sen no Rikyu, considered as a person who completed Chanoyu, was a renowned tea master in Sengoku Period (Warring States Period). This was a period that Samurai normally brought their swords along with them anywhere they go.

Chanoyu was an artistic accomplishment which was adored by Samurai, especially by military commanders, and a tea room was a meaningful place for their social gatherings.

By adopting “Nijiriguchi”, Rikyu physically forbade Samurai to bring in the bloody swords, nor any conflicts inside the sacred space of Chanoyu.

In this period, a sword meant the soul of a Samurai.

Since Rikyu’s demand was severe for the guest Samurai, host side had to exceed their expectations.

There is a Japanese word “tashinamu.”

Nowadays, this word means “to have a little knowledge or a small experience of something” and it is used casually. But for Chanoyu, we can say “tashinamu” only when we are well trained for more than ten years.

As you can see, such a high-leveled mentality, knowledge, and techniques are required in order to serve a guest in Chanoyu.

It is a sad thing to tell, but most contemporary Japanese do not know Chanoyu well and moreover, a large number of people actually do not know the proper usage of a teapot to brew Japanese tea.

The younger generation even thinks that tea is a kind of beverage which they can drink easily from plastic bottles.

Chanoyu and Japanese tea seems to be very familiar in a way, but it is actually a very difficult and hesitant artistic accomplishment even for a Japanese to master.

Since we were given a chance to know you, WabiSabi would like you to know the true taste of Japanese tea.

Please enjoy the fresh bracing aroma that comes from tea leaves and find serenity by listening to the sounds of water boiling.

Please touch the delicate tea ware with your fingers, be amazed by the brilliant green color of the tea, and take a sip which shall smoothly lead you to the point of relief.


What you experience with your five senses are the world of wabi-sabi which Rikyu adored and the taste which military commanders treasured.


For that purpose, WabižSabi would like to offer you these three guaranteed programs.

We proudly think that it is only WabižSabi that can offer you these programs with the finest quality tea leaves.



We offer tea manners which would be useful for your lifetime.

As we are experienced Chanoyu practitioners, we would like to give you some tips and hints on tea manners which even contemporary Japanese would not know about.

We will show you some basic shortcut guidelines of Chanoyu techniques which should lead you to serve a delicious Japanese tea for your precious guest.

Placing an order for tea leaves at WabižSabi, you can fully achieve the useful Chanoyu techniques which would last for a lifetime. 


We suggest definite quantity and steep time for a delicious cup of tea.

Although it might look simple, there are some very delicate steps to follow for brewing Japanese tea and even contemporary Japanese could get perplexed.

It is no wonder that a person who do not know the Japanese culture gets lost easily.

To provide a tea with a definitely amazing taste, WabižSabi has developed a brewing method for you to follow.

We will not show an obscure instruction such as “Tea Leaves a – b g, Steep Time c – d sec, Serves e – f,” which you might often find when brewing Japanese tea.


We clearly suggest the appropriate quantity and steep time according to the numbers of persons. Please allow us to deliver the WabižSabi suggesting taste to you.

And for last,

Only WabižSabi posts the recipes for one person.

Generally, Japanese tea is said that it is best in balance of tastes when prepared in a teapot for 3 servings at once. There were no texts mentioning about the steps of brewing for one serving.


But what do you think about this?

Must we always enjoy Japanese tea with a number of people?


There must be a time when you need to settle down by yourself with a cup of wholeheartedly tea.

We think that the long-accepted theory is a barrier to “tashinamu” Japanese tea.


WabižSabi provides you the best balanced brewing steps which can be used for both in a number of people, or a cup of tea for your own.


We will post the three guaranteed programs here for you to follow after the tea leaves have arrived in your hands, and clearly guide you with our technique and knowledge of Japanese tea which you can use for a lifetime, to brew and enjoy the perfect cup of tea by yourself or with your family and guests.


Just for a while, please leave your daily life aside, take off your unnecessary thoughts, and have a cup of tea wholeheartedly.


We would like you to “nijiru” and enter such a narrow doorway of Chanoyu.


Wabi・Sabi Staff




Yuya Shibata (CEO)

– Not Japanese Tea. It’s Uji Tea.

It has been nearly a century since my great grandfather started to manufacture and sell green tea at Uji.  It is now inherited by my relatives. My grandmother used to sell tea too, and since she was the one who took care of me, I was grown up in a warehouse fully filled with the scent of tea.  Nowadays, Japanese tea is well favored in the world, but I have set up a website specialized in Uji tea for the world to find more about our tea than just calling them as Japanese tea.  Very similar to wine which shows different characteristics by its production district such as Bordeaux or Bourgogne, Japanese tea characteristics also differs by the production districts.  Uji is located near the ancient city of Kyoto and has a history over 800years.  It is one of the best quality tea brand production district with a landscape perfectly suitable for growing tea and also is a birthplace of Sencha, Gyokuro, and Matcha.  Most of the Japanese cultures known to the world today were developed in Edo era which did not experience any war in 270 years.  In Edo era, Uji tea was the only qualified tea in Japan to be presented to the Edo Shogun family to drink, and it is still technologically developing with a wide variety of tea types up to now.  When I was a student, I had a strong independent spirit and was interested in business administration. After graduating from university, I started up a cleaning service company.  And now, I am setting a WabiSabi site with my colleagues for the people worldwide to enjoy the healthy and traditional Uji tea which is very familiar to me from the childhood.





Ichiro Haemori (CD)

-From “Samurai” to “WabiSabi”

I act in two positions as a creative director and an art director.  Managing an app and website production company by myself, it is a very fortunate opportunity for me to join in this WabiSabi project to share the traditional Japanese culture of “WabiSabi” expressed through the Uji tea products in modern ways.  Many delightful gadgets are prepared for you to enjoy.  I hope you like our page and add a bookmark with your personal computers.




Masatoshi Inasaka (GM)

-Uji Tea from Kyoto to the World

We noticed that Shizuoka tea and Kagoshima tea are already exported to the world, while Uji tea is not.  Uji tea is a tea brand almost every Japanese person knows. The time for harvest is strictly limited compared to other tea brands.  The quality of the tea is managed by Uji city for a long time to keep the taste.  But it is still not exported.  There are many tea lovers out in the world and we hope to deliver Uji tea to those people.  This is the concept of our WabiSabi project.

-Sending Uji tea to the world. WabiSabi to the world.-

Please take a sip and enjoy the taste of Uji tea that has been loved for a long time.




Azusa Kirishima (manner adviser)

-Be a “Chanoyu master”

If you become familiar with Chanoyu, you will be well-educated as Japanese and will also achieve a high skill of traditional Japanese manners at the same time.

It is a sad thing that more and more Japanese are becoming unconscious of this fact.

There is a Japanese idiom “One time, one meeting (one chance in a lifetime)” which exactly describes the soul of Chanoyu.

Times may change, but the spirit of “recognizing every moment of the meeting as the only chance in a lifetime, face the companion seriously and serve wholeheartedly” is a precious precept that we must not forget.


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