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. |
À l'intérieur du livre
Résultats 1-3 sur 17
... color can vary from light to dark depending on the type of bamboo used , or it might be lacquered to a lustrous brown . The color of Rikyu's tea scoop ( pl . 9 ) is derived from the use of dark bamboo . Today's tea masters carry on ...
... color of the clay . The twentieth- century collector Matsunaga Jian ( 1875-1971 ) left an inscription on the front of the wooden storage box for the bowl stating that the body surface looks like " a frosty ground " ( shimoji ) , but its ...
... color , and accumulations of ash produce blue and gray effects on the surface . The Bizen wares produced during the sixteenth and seventeenth centuries are called " Old Bizen " ( Ko Bizen ) , which are particularly esteemed among tea ...
Table des matières
Directors Foreword | 7 |
A Journey through Chanoyu Past and Present | 13 |
A History of Chanoyu | 47 |
Droits d'auteur | |
2 autres sections non affichées