“In keeping with the Japanese character of contradiction and extremes, the serving of tea is an exercise in paradox. On the one hand, tea is served at any time of the day everywhere– in the homes, in offices, even in shops. The tea is an inexpensive, course type called Bancha, made from the larger, less tender leaves of the camellia bush. The tea is steeped in hot (not boiling) water and served with a minimum of fuss.On the other hand, a Chanoyu (tea ceremony) is governed by the strictest protocol.”
Nakamura, Julia V. 1965. The Japanese Tea Ceremony. The Peter Pauper Press, New York.