The Four Pillars of Dado

The philosophy of Korean Dado is based on four fundamental principles that guide every gesture of preparation and tasting. These four values, inherited from Confucian and Buddhist thought, define what tea seeks to create between people gathered around a cup.

The Three Flavors of Tasting

In the world of Korean tea, a successful tasting simultaneously engages three dimensions that tea masters call the "three flavors":

The flavor of the mouth: the sweetness, slight astringency, and umami of the tea. What the tongue directly perceives, the concentration of aromas, the velvety texture of an Ujeon, the roundness of a Hwangcha.

The flavor of the nose: the scent of leaves heated in the Gamasot, the steam escaping from the bowl, the notes of toasted hazelnut or fresh chestnut filling the space.

The flavor of the spirit: the inner calm provided by the ritual. This is the most difficult dimension to explain and the most important. It is this quality of presence that transforms a simple infusion into a memorable experience.

Korean Dado vs. Japanese Chado: The Differences

Korean Dado and Japanese Chado share a common origin, Buddhist roots, and the same central value (tea as a path to awakening), but they have evolved in radically different ways.

Japanese Chado is a codified discipline with precise gestures, specific seating positions, and strict protocols that vary according to schools (Ura Senke, Omote Senke). An error in a gesture is noticed. The goal is formal mastery of a protocol.

Korean Dado seeks something else: natural sincerity. There is no "incorrect" gesture if the intention is right. Tea is prepared as one would welcome a friend: with everything one has, without pretense. This flexibility is what makes Korean Dado accessible to everyone, without years of prior learning.

To delve deeper into this philosophy, read our article about Brother Anthony of Taizé, who dedicated his life to transmitting this difference to the Western world.

Creating Your Home Tea Sanctuary

No need for a temple or years of learning to practice Dado. All it takes is a few thoughtfully chosen elements and a simple decision: to dedicate ten minutes to nothing but preparing and tasting tea.

• 🍵The tea: Start with an authentic brew. Our selection of Korean green teas will guide you to the profile that suits you. For discovery, the Sejak from Boseong is the ideal starting point.
• 🫖Accessories: the Chaban (tray), the Sookwoo (water pitcher), a stoneware teapot or ceramic bowls. These objects don't have to be perfect: they just need to please you.
• 💧The water: soft, low-mineral water (less than 100 mg/L). Water quality determines 50% of the result. Consult our guide Living Water.
• 📵Intention: put down your phone, light a candle if you wish, take a breath. The ritual begins before the first sip.
• 🤲Sharing: In Korea, tea is a bridge between people. Invite someone. Prepare for two. Even a silent conversation over a shared bowl is an act of Dado.

Brother Anthony and Western Transmission

If Dado is still little known in France, it is largely due to the lack of translations of foundational texts. This is where Brother Anthony of Taizé, an English monk living in Korea since 1980, comes in. He dedicated his life to translating the texts of great Korean tea masters to make them accessible in the West.

His translations of Chou-ui's texts (notably the Dondasong, the Ode to Oriental Tea) have revealed the philosophical depth of Dado to thousands of Western readers. For his full portrait, read our article Brother Anthony of Taizé: The Sage of Korean Tea.