'Chaji' are held throughout the year according to the changes in nature and the seasons. From the time of 'kuchikiri' at the beginning of winter when we begin to use the new tea, until 'nagori no cha' at the end of autumn when we feel a sense of reluctant parting from what little remains of the tea that has been used for the past year (kocha or 'old tea') there is a succession of tea event following the seasons, namely, kuchikiri, yobanashi (evening), akatsuki (dawn), shoburo (first brazier), asacha (morning) and nagori tea events.
Tea events are based on seasonal changes and the state of the tea in the tea jar and also on the time of day, so that there are akatsuki (dawn), asacha (morning), zencha (night), shogo (noon), yobanashi ('evening chat') and fuji (spontaneous or 'no time') tea events. Among the various kinds of tea events there are also those related to annual events and celebrations such as New Year's Day and the Doll's Festival as well as ceremonial ones for personal reasons, such as memorial services.
This entertaining of guests with a combination of tea and kaiseki cuisine at an event that corresponds with the season and with the time of day can be called a 'chaji'.
A tea event that corresponds to the season, that follows the flow of the four seasons will have the feeling of the season at its heart, which will deepen the enjoyment of the guests.