Tea ceremony calligraphy, flower arranging

Chabana (literally "tea flowers") is the simple style of flower arranging used in tea ceremony. Chabana has its roots in ikebana, another traditional style of Japanese flower arranging, which itself has roots in Shinto and Buddhism. Chabana evolved from a less formal style of ikebana, which was used by early tea masters. The chabana style is now the standard style of arrangement for tea ceremony. Chabana is said, depending upon the source, to have been either developed or championed by Sen no Rikyu. At its most basic, a chabana arrangement is a simple arrangement of seasonal flowers placed in a container. Chabana arrangements typically comprise few items, and little or no "filler" material. Unlike ikebana (which often uses shallow, wide dishes), tall, narrow vases are frequently used in chabana. Vases are made from natural materials such as bamboo, as well as metal or ceramic, but rarely glass.

Chabana arrangements are so simple that frequently no more than a single blossom is used; this blossom will invariably lean towards or face the guests. Kaiseki ryōri (literally "breast-stone cuisine") is the name for the type of food served during tea ceremonies. The name comes from the practice of Zen monks of placing warmed stones in the breast of the robes to stave off hunger during periods of fasting. Kaiseki cuisine was once strictly vegetarian, but nowadays fish and occasionally meat will feature. In kaiseki, only fresh seasonal ingredients are used, prepared in ways that aim to enhance their flavour. Exquisite care is taken in selecting ingredients and types of food, and finished dishes are carefully presented on serving ware that is chosen to enhance the appearance and seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes designed to resemble natural plants and animals. The serving ware and garnishes are as much a part of the kaiseki experience as the food; some might argue that the aesthetic experience of seeing the food is more important than the physical experience of eating it, though of course both aspects are important.

Courses are served in small servings in individual dishes, and the meal is eaten while sitting in seiza. Each diner has a small lacquered tray to her- or himself; very important people may be provided their own low, lacquered table or several small tables. Kaiseki for tea ceremony is sometimes referred to as chakaiseki (cha: "tea") meaning "tea kaiseki." Chakaiseki usually includes one or two soups and three different vegetable dishes along with pickles and boiled rice. Sashimi or other fish dishes may occasionally be served, but meat dishes are more rare. Kaiseki is accompanied by sake.