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Japanese Tea Ceremony (茶の湯) Power Point Presentation by L.Y.T.✌!!! \m/


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TEA CEREMONY ( 茶 の 湯 ) Presented by Lee Yao Ting ✌ ( リーヤオティン ) Bong Sze Yii ( ボンスーイ ー ) Suok Ing (スオツイン) “CHANOYU”


TEA CEREMONY ( 茶 の 湯 ) After you discard social hierarchy by lowering your head to enter the tea room on your knees, as do all the guests, you will feel the texture of the TATAMI mat, admire in the TOKONOMA alcove a hanging scroll selected for you, inhale a whiff of subtle incense, taste a simple but elegant meal from the mountain and sea, and listen to the sound of steam, likened to wind through pine trees, rising from the small opening in the knob of an iron kettle lid.”


TEA CEREMONY ( 茶 の 湯 ) CHANOYU (“ HOT WATER FOR TEA ”), TEA CEREMONY , is a practice of tea that came to fruition in Japan during the 16 th century. CHANOYU originated in China and was refined by Sen no Rikyu (Japanese,1522-1591), a merchant from commercial town, Sakai(now part of Osaka) who became the head tea master . After Rikyu’s death, tea ceremony schools, Omote Senke , Ura Senke & Mushanokoji Senke were created by his descendents.


TEA CEREMONY ( 茶 の 湯 ) WABI tea( wabicha ) was inspired by Rikyu , a uniquely Japanese aesthetic pursuit influenced by ZEN (Ch. Chan) practice and thought. ZEN  Simplicity, Humbleness and Austerity. A full-length tea gathering can last for several hours. Selection of CHANOYU : Calligraphy works on paper to ceramics , lacquer , bamboo , metalwork and textiles .


PROCESS OF TEA CEREMONY ( 茶 の 湯 ) Host of gathering takes the lid off the kettle Sets the kettle down on a lid rest Scoops out boiling water that is poured into tea bowl with powdered green tea Whips it with a bamboo whisk Share bowing & handling of the tea-filled bowl Taste the bitter whipped green tea after finishing a sweet confection.






TEA UTENSILS ( 茶道具 ) CHA-IRE ( 茶入 れ ): Tea caddy, a container for powdered tea, ceramic for thick tea and lacquer for thin tea CHASAKU ( 茶杓 ): Tea scoop, used to transfer powdered tea from the Natsume to the tea bowl) CHASEN ( 茶筅 ): Tea scoop(used to transfer powdered tea from the NATSUME to the tea bowl) CHASHITSU ( 茶室 ): Tea room  <“will be explained further”>


TEA UTENSILS ( 茶道具 ) 5. CHAWAN ( 茶碗 ): Tea bowl FUTAOKI ( 蓋置 き ): Rest for the lid of a kettle(and for the water ladle) HISHAKU ( 柄杓 ): Water ladle KAMA ( 釜 ): Kettle FURO ( 風炉 ): Brazier(used from May to October) KENSUI ( 建水 ): Basin for used water


TEA UTENSILS ( 茶道具 ) 11. MIZUSASHI ( 水指 ): Fresh-water jar(jug of water for pouring into the KAMA or washing the tea bowl) 12. RO ( 炉 ): Hearth(used from November to early May) 13. CHAKIN ( 茶巾 ): Tea cloth 14. TATAMI : Straw mat

Slide 11:


Fujimori Terunobu(Japanese,born 1946), Takasugian(Hut Built Too High):

Fujimori Terunobu ( Japanese,born 1946), Takasugian (Hut Built Too High)

Fujimori Terunobu(Japanese,born 1946), Chashitsu Tetsu(Tea Room Named Tetsu)  The hut was built for admiring cherry blossoms.:

Fujimori Terunobu ( Japanese,born 1946), Chashitsu Tetsu (Tea Room Named Tetsu )  The hut was built for admiring cherry blossoms.

CHASHITSU(Tea Room) 茶室:

CHASHITSU(Tea Room) 茶室 DEIRIGUCHI : Rear entrance, used by the host 2. NIJIRIGUCHI : Main entrance used by the guests 3. MIZUYA : Room for tea and food preparation 4. TOKONOMA : Alcove 5. TSUGINOMA : Anteroom 6. TOBIISHI: Stepping stones 7. RO : Hearth 8. SADOGUCHI : Entrance to the CHASHITSU , used by the host

CHASHITSU(Tea Room) 茶室:

CHASHITSU(Tea Room) 茶室 The tearoom is a 4.5-mat TATAMI (straw mat) room. Decorative elements of the tea room are minimal , reflecting WABI aesthetics. NIJIRIGUCHI (entrance to the room) is small , guests must crouch to make themselves as small as possible to get through. This reflects a “ humble ” spirit.

Four-and-a-Half Mat(TATAMI) Tea Room:

Four-and-a-Half Mat( TATAMI ) Tea Room CHASHITSU(Tea Room) 茶室


IMPORTANT TEA SITES Because many areas in Japan have varied temperatures, Japanese tea can only be produced in warm areas which have the appropriate amount of precipitation.


IMPORTANT TEA SITES Shizuoka (Shizuoka-cha) With its prime location and pleasant climate, Shizuoka meets all the conditions necessary for growing fine tea. Since ancient times, Shizuoka Prefecture has been known as Japan's major producer of green tea. Saitama ( Sayama -cha) Out of Sayama comes famous " Sayama tea" which is enjoyed by local people. Sayama tea leaves are picked only once or twice a year because the area is cooler than Shizuoka or Kyushu. Mie ( Ise -cha) Kyoto ( Uji -cha) Mie is the third most productive tea making prefecture in Japan after Shizuoka and Kagoshima. ' Sencha ' and ' Fukamushicha ' are mainly produced in this area. Kyoto is not only famous for its traditional temples and shrines, but also for high quality and luxurious teas. Refined teas such as ' Gyokuro ', ' Tencha ' and ' Matcha ' come from this traditional place. Fukuoka ( Yame -cha) Kagoshima (Kagoshima-cha) The Yame area in Fukuoka is known as the biggest producer of ' Gyokuro ', and about half of the ' Gyokuro ' in Japan is produced in this area. Kagoshima takes 2nd place as the highest tea producing area in Japan. Tea in this area,"the first tea of the season in Japan“,tea picking starts in early April.

Glossary for Japanese Tea Culture:

Glossary for Japanese Tea Culture CHADO/SADO ( 茶道 ): “ the way of tea ” SAREI ( 茶礼 ): Literally “ tea manners ”, a protocol for the making and drinking of tea that emerged in ZEN temples and formed the foundation for later tea practice SENCHA ( 煎茶 ): Steeped, leaf tea SENKE ( 千家 ): The name of Sen family lineages of CHANOYU practitioners (“ schools ”) of which there are three: Omote Senke , Ura Senke and Mushanokoji Senke , each headed by successive generations ( iemoto , “ head of house/line ”)

Glossary for Japanese Tea Culture:

Glossary for Japanese Tea Culture T OCHA ( 闘茶 ): Tea contests in which participants tried to determine the origins of various teas – featured expensive, imported goods for prizes – in the 15 th century WABICHA ( わび 茶 ): CHANOYU based on the WABI aesthetic. MATCHA ( 抹茶 ): Ground, powdered green tea whipped in hot water that is drunk directly, not steeped as in other kinds of tea. Used in Japanese tea practice. RYUREISHIKI ( 立礼式 ): Traditional MATCHA prepared in a Western-style seated positions on chairs at a table.

21st Century Japanese Tea Culture: CONTINUITY & INNOVATION:

21 st Century Japanese Tea Culture: CONTINUITY & INNOVATION Today’s CHANOYU practitioners both in Japan and abroad are fully engaged in Rikyu’s tradition of seeking , collecting and arranging disparate objects , old and new, in artful ways. It is still possible to collect antique tea objects, but interest in modern tea implements has grown rapidly. Many talented artists active in Japan & elsewhere are turning out objects in a spectrum of styles & media expressly for the practice of CHANOYU .

CHA DAO (茶道) :

CHA DAO ( 茶道 ) Cha Dao is a state of mind, is a freedom of feeling; it is a learning process of good manners, is a living poetry. A simple setting to enjoy tea When enjoying the delegate fragrance and comfortable feeling, the mirror reflection of ease and relaxation is a silent thinking process. Cha Dao is more than appreciating tea or practicing good manners, it is more than tea serving, tea tasting or drinking; it is about taking time to enjoy tranquility, learning through inward thinking and enjoy a purified moment with ourselves .

ENDING: Japanese Tea CEREMONY (茶の湯):

ENDING: Japanese Tea CEREMONY ( 茶 の 湯 ) THE END…. “We have come to THE END of our presentation. Thank you for being such an attentive audience.” ありがとうございます。 CREDITS: TEA CULTURE OF JAPAN ( Sadako Ohki, contribution by Takeshi Watanabe, Yale University) & Nancy Drew PC Shadows at the Water’s Edge.

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