The Japanese tea ceremony, or 'Chanoyu,' is a choreographed ritual of preparing and serving Matcha (powdered green tea). It was perfected by Sen no Rikyū in the 16th century. The ceremony is built on four principles: harmony (wa), respect (kei), purity (sei), and tranquility (jaku). Matcha is unique because the entire tea leaf is consumed. Before the tea is served, a small sweet called 'wagashi' is eaten to balance the intense bitterness of the tea. The host uses specialized tools, including a bamboo whisk (chasen) and a bamboo scoop (chashaku). The whisk is used to create a fine, emerald-green froth on the surface of the tea, which is essential for a smooth mouthfeel.