Tea Culture of JapanYale University Art Gallery, 2009 - 112 pages Imported to Japan from China during the 9th century, the custom of serving tea did not become widespread until the 13th century. By the late 15th and 16th centuries, tea was ceremonially prepared by a skilled tea master and served to guests in a tranquil setting. This way of preparing tea became known as chanoyu, literally "hot water for tea.”
This elegant book explores the aesthetics and history of the traditional Japanese tea ceremony, examining the nature of tea collections and the links between connoisseurship, politics, and international relations. It also surveys current practices and settings in light of the ongoing transformation of the tradition in contemporary tea houses. Among the precious objects discussed and pictured are ceramic tea bowls, wooden tea scoops, metal sake pourers, and lacquered incense containers, as well as folding screens that evoke the historical settings of serving tea. |
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... Oribe clog - shaped tea bowls.29 A wide lip of about three- quarters of an inch encircles the top of the bowl , and the low foot is almost flat ( see Watanabe pl . 21 ) . The bowl may look like it is best appreciated for its strong ...
... Oribe's more orthodox side , emulating his master Rikyu's tastes . Oribe was suspected by the Tokugawa of having conspired with the Toyotomi during the Siege of Osaka in 1615 , and he was ordered to com- mit suicide . It might be said ...
... ORIBE WARE : A type of Mino ware that bears the name of Furuta Oribe ( 1543-1615 ) , as it is thought to have reflected his adventurous taste . It has prominent colors of green and black . RAKU : A type of low - fired pottery entirely ...
Table des matières
Directors Foreword | 7 |
A Journey through Chanoyu Past and Present | 13 |
A History of Chanoyu | 47 |
Droits d'auteur | |
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