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The Japanese tea ceremony (known as sadō/chadō (茶道, 'The Way of Tea') or chanoyu (茶の湯)) is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha (抹茶), powdered green tea, the procedure of which is called temae (点前).
The traditional Japanese tea ceremony, typically known as chanoyu (茶の湯) or sadō/chadō (茶道), centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative and spiritual practice.
Generally, tea ceremony teachers were given the responsibility for teaching this style, but there were some daimyo who themselves possessed deep knowledge of tea ceremony. Some of the main buke-cha styles are the Uraku, Sansai, Oribe, Enshū, Ueda Sōko, Sekishū, Chinshin, Fumai, Ogasawara (Ogasawara family), and Oie (Ando family).
Tea with its utensils for daily consumption Tea plantation in Shizuoka Prefecture. Tea (茶, cha) is an important part of Japanese culture.It first appeared in the Nara period (710–794), introduced to the archipelago by ambassadors returning from China, but its real development came later, from the end of the 12th century, when its consumption spread to Zen temples, also following China's ...
Tea gatherings are an important part of international outreach as well; tea masters use their practice to share Japanese culture in settings such as the United States and Europe. The Kobori Enshu School of Tea Ceremony continues to play a role in generating appreciation for traditional Japanese culture at home and abroad.
Oribe became the foremost tea master in Japan after Rikyū's death, and taught the art of chanoyu to the 2nd Tokugawa shōgun, Tokugawa Hidetada. Among his other famous tea ceremony students were Kobori Enshū, Honami Kōetsu and Ueda Sōko. The artistic influence of the still-popular Oribe-ware style of ceramics is attributed to Oribe and ...