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The second, written as "懐石" and as "懐石料理", refers to the simple meal that the host of a chanoyu gathering serves to the guests before a ceremonial tea, [2] and is also known as cha-kaiseki (茶懐石). [3] The development of nouvelle cuisine was likely inspired by kaiseki principles. [4] [5]
Kaiseki (懐石) or cha-kaiseki (茶懐石) is a meal served in the context of a formal tea function. In cha-kaiseki, only fresh seasonal ingredients are used, prepared in ways that aim to enhance their flavour. Great care is taken in selecting ingredients and types of food, and the finished dishes are carefully presented on serving ware that ...
Sen no Rikyū (Japanese: 千利休, 1522 – April 21, 1591), also known simply as Rikyū, was a Japanese Buddhist monk and tea master considered the most important influence on the chanoyu, the Japanese "Way of Tea", particularly the tradition of wabi-cha. He was also the first to emphasize several key aspects of the ceremony, including rustic ...
Sen no Rikyū, who perfected the wabi-cha manner of tea and was the founder of the Omotesenke, Urasenke, and Mushakojisenke tea families (portrait by Hasegawa Tōhaku) "Schools of Japanese tea" refers to the various lines or "streams" of Japanese tea ceremony. The word "schools" here is an English rendering of the Japanese term 'ryūha' (流派).
Tea utensils (茶道具, chadōgu) are the tools and utensils used in chadō, the Japanese way of tea. Tea utensils can be divided into five major categories: sōshoku dōgu (装飾道具, ' decorative items ') temae dōgu (点前道具, ' items for the tea-making service ') kaiseki dōgu (懐石道具, ' items for the chakaiseku meal ')
In 1211, Eisai wrote the first edition of the Kissa Yōjōki (喫茶養生記, Drink Tea and Prolong Life), the first Japanese treatise on tea. [1] [14] The Kissa Yōjōki promotes the drinking of tea for health purposes. It opens with the statement that "Tea is the most wonderful medicine for nourishing one's health; it is the secret of long ...