| The manners in which hikicha was served involved serving sencha (green tea of middle grade) to priests formed in an orderly line; condiments would then be added, such as amazura (traditional sweetener commonly used in the past), koboku (skin of Magnolia obovata used for crude drugs) and ginger to suit individual tastes. |
引茶の飲茶法は、整然と並ぶ僧侶に対して、まず煎茶を注ぎ、甘葛、厚朴、生姜などの薬味を好みにより投じて供したとされる。 |