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Japanese Tea Ceremony |
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The first record of tea drinking in Japan occurred in 815 when Emperor Saga received tea at Sufukuji Temple while on a journey. It did not begin to take its form and popularity until the Kamakura period when Buddhist monks began to take tea on a regular basis for physical and spiritual health. As Zen Buddhism began to spread so did the tradition of taking tea, and by the 16th century tea drinking had spread to all levels of society. Families either set aside a special room in the house for drinking tea or built separate teahouses, in the garden.
At its most basic, the tea ceremony or chanoyu involves the preparation and serving of a bowl of powdered green tea, or matcha to others. It is characterized by humility and simplicity and uses simple unadorned objects and equipment. Its beauty comes from the care imparted to these objects through time and by the humility demonstrated when serving it to guests.
Sen Rikyu, perhaps the most well-known historical figure in tea ceremony, followed the philosophy that each meeting should be treasured, for it can never be reproduced. His teachings perfected many newly developed forms in Japanese architecture and gardens, and the full development of chado, “the way of tea." The principles he set forward harmony,, respect,, purity,, and tranquility ,are still central to the tea ceremony.
Equipment
Tea equipment is called chadogu. A wide range of chadogu is necessary for even the most basic style of chanoyu. The following is a brief list of
some essential components:
Chakin: is a small rectangular white linen cloth mainly used to wipe the tea bowl.
Tea bowl (Chawan): Tea bowls are available in a wide range of sizes and styles, and different styles are used for thick and thin tea. Shallow bowls, which allow the tea to cool rapidly, are used in summer; deep bowls are used in winter. Bowls are frequently named by their creators or owners, or by a tea master.
Tea caddy (Chaire and Natsume). Tea caddies come in two basic styles, the natsume and the chaire. Chaire, are usually tall and thin and have ivory lids with gold leaf undersides. They are usually ceramic, and are stored in decorative bags called shifuku. Natsume are named for their resemblance to the natsume fruit. They are short with a flat lid and rounded bottom, and are usually made of lacquered or untreated wood.
Tea scoop (chashaku): Tea scoops generally are carved from a single piece of bamboo, although they may also be made of ivory or wood. They are used to scoop tea from the tea caddy into the tea bowl. Bamboo tea scoops in the most casual style have a nodule in the center. Larger scoops are used to transfer tea into the tea caddy in the mizuya (preparation area), but these are not seen by guests. Different styles and colours are used in various tea traditions.
Tea whisk (chasen): This is the implement used to mix the powdered tea with the hot water. Tea whisks are carved from a single piece of bamboo. There are various types.
All the tools for tea ceremony are handled with exquisite care. They are scrupulously cleaned before and after each use and before storing
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A Note from the Director
Ernest Abuba |
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