Chaji consist for two parts (initial seating and later seating).
The meal and sweet are served in natural light in shoza, Initial seating.
After intermission, two kind of tea are served under the Japanese candle in goza, later seating.

The guests arrive at the tea house and enter the room.
According to the season, simple hot or cold water is served.

The guests leave the waiting room, put on straw sandals and move to the waiting place in the garden, until the host emerges. After the host and guests exchange formal greetings, the guests purify their hands and mouths and enter the tea room.

The guests walk along the stepping stones. The shape and arrangement of the stones take many forms.

ATTENTION : please do not walk on the moss

The process for it is reasonable and it is arranged to make a fire easily and usefully before serving the Kaiseki.
This is a practical method to prepare a fire before serving the Kaiseki meal. After the fire is make, incense is put in the charcoal fire to create a pleasant aroma

The chaji kaiseki is in theory a light meal to stave off hunger, and it consists basically of soup and three side dishes (ichiju sansai). The intension behind the kaiseki is to prepare the guest for enjoyment of the koicha that will be served afterwards.　Read more

The main moist sweet or main confection is conventionally served before drinking a koicha. This is because the bitterness of the tea following the sweetness of the confection enhances the tasty of the tea.

This is because the sweetness of the confection complements the bitterness of the tea and improves its flavor. Omogashi is　served in stacked boxes with a sweet pick made of spicewood.

The short break between the two parts of a chaji (shoza, initial seating and Goza, latter seating) where the guests leave the tea room and wait in the waiting room until the host is ringing the bell for th next invitation. During their leave the tea room will be cleaned and prepared for the serving of tea together with night candles and lanterns to make an even greater atmosphere.

Koicha is is a thick blend of tea powder and water. The guests share the bowl by passing it from hand to hand. The host puts the poper amount of powdered tea into a tea bowl, adds hot water from the kettle and blends the thick tea with the tea whisk.

Higashi (a dried sweet) is served with usucha (thin green tea). These sweets are usually made with sugar and sometimes with flour etc too. Those made with wasanbon, Japanese traditional sugar, are the best quality.
Some are also made of Kohaku Japanese agar jelly and starch syrup.
It is good to serve different kinds of sweets with various flavors and textures.

It is the most common way to drink matcha and it is whisked into a fine foam on top. The host makes conversation with each guest while preparing each bowl of tea.