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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Résultats 1-3 sur 14
... fresh - water jar , or mizusashi ( pl . 6 ) , which was originally a container for dye chosen for use as a tea utensil be- cause it exhibits an unpretentious , coarse quality , fit for wabi taste ; an incense con- tainer made from a ...
... fresh - water jar ( pl . 23 ) of the madara - garatsu type from about 1600 and embellished with rippling- water marks that suggest the sound of the sea south of Japan is placed on the lower shelf of the stand . It completes a grouping ...
Sadako Ohki. Plate 22 . Fresh - Water Jar ( Mizusashi ) , named Mino ( Straw Rain Cape ) , Japanese , late 16th century . Mino ware , Yellow Seto type ; stoneware with yellow , oxidized , ash glaze and a round lid of lacquer on wood , 6 ...
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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