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。