Kashin OGAWA established the Ogawa school for re-developing the Senchado against the trend of flaunting tea instruments, antique pieces, or painting and calligraphic works for the tea ceremony, while he tried to learn the characteristics of tea leaves and pursue the logical methodology of brewing sencha tea.
当時、茶器や書画骨董を誇示する傾向に堕しかかっていた煎茶道の世界に対し、小川可進は茶葉の性質を知り、その味を引き出すための合理的な手順を追求した煎法を定め、小川流を開いた。