It was the tencha-ho method developed in the Song Era in China to put green tea powder in wan (a bowl), then pour hot water into it from tobin (a kettle) and knead the tea powder and hot water with chasen (a bamboo tea whisk), and such method is being now pursued by Yotsugashirachakai (the Yotsugashira tea-ceremony party) at Kennin-ji Temple in Kyoto and Engaku-ji temple in Kamakura.
この抹茶を入れた碗に湯瓶から湯を注ぎ、茶筅で練るのが宋時代の点茶法であり、京都の建仁寺、鎌倉の円覚寺の四つ頭茶会はこの遺風を伝えている。