The grandmaster explained the origin of the Sencha tea ceremony, concrete kinds of tea leaves, ways of drinking and infusing tea. It contains smaller amount of tea compared with coffee. Its caffein works as stimulants and sedatives. It attracted a lot of attention as a health food. He explained how to pour hot water onto tealeaves, adequate temperature of hot water, suitable way of pouring it onto tea leaves and quality of each leaves and adequate temperature of hot water for each tea leaves. Some of participants asked questions. One woman asked how to measure temperature of hot water in Sencha ritual. He said that it was a secret in the Sencha tea ceremony and demonstrated how to measure its temperature in sencha rituals in front of them. They admired and sounded very convinced. He analyzed that the rituals of sencha tea ceremony are made up of a series of rational motions.

Prof. Collcut interpreted at Japan Society. We visited his faculty. Grandmaster made a lecture about history of sencha and its development as sencha tea ceremony. Students tasted sencha tea , looking at ritual for gyokuro tea leaves and bancha tea leaves. They asked some questions like what was the origin of "Kouraku", grandmaster's name, what was different between teacups for sencha tea and bancha tea and how different it was between taste of first serving and second serving.and so on.