Usucha

Thin tea
Use about 2g, or 1.5 Chashaku scoops of Matcha. Add water at about 80 degree celcius, and wisk. Urasenke prefers a light green foam on top, while Omotesenke does not.

Temae
Urasenke group their temae into groups of Kyojo (permission of study). After recieving a a certain kyojo the student can start recieve teaching about the temae covered by that Kyojo.

The kyojo are requested by a students teacher. They are written by Kyojo-bu at Urasenke headquarters in Kyoto on behalf of Oiemoto. With the Kyojo a student is given a membership card in Urasenke. There is a fee for getting a Kyojo. The fee is considerably lower for people outside Japan than inside Japan. Some of the fee is keept by the local teacher.

Nyuumon

• Bonryakudemae – Round tray and a tetsubin is used.

Hirademae

• Usucha Hakobi – The utensils are carried into the room. A mizusashi, hishaku and kama is required.

Konarai

• Kinindate – Making tea for a nobleman.
• Kinin kiyotsugu – Making tea for a nobleman and his retainer(s).
• Irekodate – Serving usucha and only entering the room once, good for children and old people who can not easily stand up and sit down.

Rangai

• Chabakodate – Using a box to transport the utensils in.
• Unohanadate
• Wakeidate
• Yuki – Winter chabako
• Tsuki – Autumn chabako
• Hana – Spring chabako

Others

• Araiyakin
• Chitosebon
• Tsuzuki usucha – Serving both Koicha and Usucha in one temae