The program featured Tran Quang Chau (Tran Sochi), Associate Professor of Japanese Tea Ceremony in the Urasenke school and Nakasone Hiroshi, Associate Professor of Japanese Tea Ceremony in the Musakojisenske school, together with leaders and students from the Faculty of Tourism and the Faculty of Japanese Language and Culture at Dong A University.
Rather than approaching the Japanese tea ceremony solely from a cultural perspective, the program was designed as an experiential activity, allowing students to gradually gain a deeper understanding of the history and significance of the tea ceremony as well as the spirit of Omotenashi - a service philosophy that emphasizes dedication, attentiveness and the ability to understand guests’ needs.
At the beginning of the program, students were introduced to the four core values of the Japanese tea ceremony - harmony, respect, purity and tranquility - while exploring how these values are reflected in Japanese lifestyles and ways of interacting with others. This provided a foundation for students to gain a deeper perspective on the modern hospitality profession, where professionalism is demonstrated not only through procedures and technical skills but also through the ability to observe, listen, interact with guests and pay attention to even the smallest details to create an experience that genuinely resonates with them.
The highlight of the program was the hands-on session, where students directly observed Tran Quang Chau and his assistants demonstrate the rituals of preparing, serving and drinking tea. The talkshow became even more engaging as lecturers and students from Dong A University actively asked questions about the techniques and subtle details they observed during the demonstration. Through these exchanges, students discovered more of the distinctive features of Japanese tea ceremony and the spirit of Omotenashi, gaining practical insights into Japanese culture and experiencing the refinement of Japanese hospitality.
In small groups, students also practiced basic steps in the tea preparation process, from holding the utensils and whisking the tea to enjoying tea in the traditional Japanese manner. Through hands-on practice, students gained a clearer sense of the spirit behind the tea ceremony while developing calmness, precision and attention to detail in every movement.
Tran Quang Chau shared: “The important thing about learning about the tea ceremony is not simply knowing how to prepare or enjoy a cup of tea. Through each movement, learners can experience a spirit of respect, concentration, precision and a sincere and attentive way of caring for the person in front of them. These are also essential values in the hospitality industry.”
From a cup of tea and the ritual of welcoming a guest to the way one observes and interacts with others, the values of the Japanese tea ceremony can be transformed into practical lessons for the service profession. This experiential approach gives Dong A University students an engaging way to gradually develop a professional mindset and attitude grounded in real-world experience, international culture and the increasingly high standards of the hospitality industry.