Added: 09/11/2005 |
They know how to drink tea in the Land of Rising Sun or the Japanese Tea Ceremony.Tea-drinking was probably brought to Japan by the priests who had traveled to China on cultural missions in the 8th century. In the 11th century when "matcha" (powdered green tea) appeared in Japan, tea-drinking became a means of medical help and an aid in Zen meditation. Later, however, tea drinking transformed into a luxurious amusement.
There are three significant names in the history of the Japanese Tea Ceremony: Murata Shuko, Takeno Joo, and Sen Rikyu. Murata Shuko (1423-1502) is considered to be the founder of Wabicha. Wabi can be described as an aesthetic principle of a quiet and tranquil life, beauty of poverty, imperfection and asymmetry. Murata Shuko believed that the preparation and drinking of tea could be an expression of the Zen beliefs and that it went far beyond medical value or entertainment. Shuko's style of tea is known for its simplicity and directness. Takeno Joo (1502-1555) was an inheritor of Shuko's tea. Before coming to tea practice, Joo studied traditions of the court culture. Having combined the values of courtly traditions with Shuko's beliefs, he move the tea practice one step further, to the aesthetic known as wabi. With the passage of time the popularity of Wabi style tea increased, and Wabi was further developed by Sen Rikyu (1522-1591), who would become the most legendary tea master. One of his innovations in the Tea Ceremony was a very small entrance to the tea room ("nijiriguchi"), which eliminated distinctions of status among the entering people because all of them had to bow in order to get in.
The traditional Japanese Tea Ceremony (cha-no-yu, chado, or sado) is usually held in a "chashitsu" (tea rooms). Many utensils are used during the ceremony which itself consists of several stages. Every detail is considered to celebrate the beauty of the moment. Guests enter the tea-room through the "nijiriguchi". The tea rooms are usually small with a typical floor size about 4.5 tatami. The simplicity of the tea room comes from Zen. The tea is prepared by the host: "matcha" from a special ceramic container ("chaire") is put into a teacup ("chawan" or "natsume") and hot water is poured on it with a "hishaku". The tea is then stirred with a bamboo brush ("chasen") so that it foams. "Koicha" (thick tea) is served first and "usucha" (thin tea) - second. Guests may be served "kaiseki" or "chakaiseki" (light meal), followed by "sake". Dry sweets ("higashi") are also served. Sweets are eaten from special paper called "kaishi". There is almost no talking during the ceremony so that the guests relax and enjoy the atmosphere of harmony and tranquility created by the sounds of the water and fire, the smell of the incense and tea.
Today studying the Japanese tea ceremony is a popular hobby for many Japanese who are interested in their own culture. Sado is still a part of the proper education for many young ladies. In order to participate in the ceremony as a guest you have to be acquainted to the basic rules of sado. With the growth of interest to the Oriental culture in the Western countries many non-Japanese people also start to familiarize themselves with the Way of Tea.
It is remarkable that the tea ceremony, which is one of the most significant highlights of the Japanese culture, was created during the dark and difficult times of the country's history. The Japanese tea ceremony with all its profound philosophy and beauty was put as a contrary to the endless internal feudal conflicts which made the life of the Japanese people so hard to bear. The traditional tea ceremony was always a way to escape from the world's roughness and complexity to the peace and tranquility of the tea room. Probably this is the reason of such a long life of this tradition.
Article comments:
No comments for this article yet. Post your comment now!
