Origin of Japanese Tea Ceremony And Japanese TeaCup
Tea ceremony (Japanese: Tea ceremony/さどう (ちゃどう) Sadō (Chadō) */?), originated in China, and later spread to Japan. It is a traditional Japanese art way, which elevates life and leisure activities to the level of spiritual awareness, becomes a unique traditional etiquette, and is a medium for promoting culture[1]. The Japanese tea ceremony is a matter of serving tea to guests with Japanese TeaCup, which originated in China. It is a ceremony of tea discussion, which the Japanese call "Cha Tang" (茶汤, 茶の汤), and the meeting of eating tea is called "Chakai" (CHAKAI)[1]. Like other East Asian tea ceremonies, it is a special culture based on tea tasting, but the content and form are different. The history of tea ceremony can be traced back to the 13th century. Monks who went to study in China brought Buddhism and tea back to Dongying in the Tang Dynasty[1]. In Japan, tea was originally used by monks to focus their minds, and later it became a ritual of sharing tea and food.
In the modern tea ceremony, the host prepares tea and snacks (wagami) to entertain the guests, and both the host and the guests follow fixed rules and procedures. At present, ordinary tea parties pay more attention to appreciating its spirit, so most modern tea parties or tea ceremony demonstrations only carry out the part of Dongcha, but the etiquette and steps are still very strict[1]. In addition to food, the spirit of the tea ceremony also extends to the interior and exterior decoration of the tea ceremony; the calligraphy and painting decoration of the tea tasting room, gardening in the garden and pottery for drinking tea are all the focus of the tea ceremony.
Tea party
It often takes a whole day to hold a tea party, plus the pre- and post-ceremonies, the hanging scrolls, flower arrangements in the tea room, the selection of kaiseki dishes and tea sets, etc. must match the season and the purpose of the tea party.
Tea Utensils
Boil water
- Stove: Stove in the floor, using charcoal to boil water in a kettle, used from November to April (the season of 'fire' as tea ceremony calls it).
- Feng Stove: A stove placed on the floor that has the same function as a furnace; used during the warmer season between May and October (the season of 'wind', as tea ceremony calls it).
- Handle ladle: Bamboo water ladle used to take out hot water from the kettle; handle ladles/cuts for furnaces and blast stoves are slightly different in shape.
- Lid: A utensil used to place the lid of a cauldron or ladle, made of various materials such as metal, ceramics, and bamboo; the shape of the lid used for a stove is slightly different from that used for a blast stove.
- Jug: A storage container for spare water, with a lid.
- Basin: A storage vessel for waste water, similar to a jug but without a cover.
Tea pot
- Jujube: A teapot for thin tea, with a wide top and a narrow bottom, shaped like a "jujube".
- Tea into: a tea pot for strong tea.
- Shi Fu: A cloth bag used to cover tea.
- Tea scoop: A utensil for taking tea from a tea pot (jujube or tea).
Drinking tea
- Tea bowl: A vessel used for drinking tea.
- Raku tea bowl: A tea bowl made of raku (hand-shaped and low-temperature firing).
- Tea whisk: a cylindrical bamboo brush, which is made by cutting bamboo into a thin brush shape.
- Teapot: A teapot used in sencha ceremony.
Decorate
- Hanging objects
- Flower into
Tea Garden
The tea court, also known as the open space, is the space that guests must pass through before entering the tea room.
According to the records of "Nanfanglu", the word dew comes from the Buddhist scriptures, which say that the practicing Bodhisattva came to the dew after passing through the ignorance of the three realms. Therefore, the dew is not a place for entertainment and viewing, but a place for practice. The dew is a secular world. The excessive belt with the spiritual oasis, you have to let go of everything in the world when you come here, and it has the function of washing the soul.
Tea room in Kenrokuen
The tea room is a building built for the tea ceremony. The size is based on four and a half tatami mats. Those larger than four and a half are called "Hiroma", and those smaller than four and a half are called "Xiaoma".