Tea Culture of Japan
Yale 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.
Résultats 1-3 sur 10
The first, encompassing catalogue numbers 1 through 25, evokes the
atmosphere of tea drinking among segments of the warrior class prior to the rise
of wabi tea (cbanoyu based on the wabi aesthetic) in the sixteenth century, while
31 The Peggy and Richard M. Danziger collection includes a number of tea
utensils made by Seimei and Kyo, as well as other modern artists, in addition to
historical wares. 32 Arata Isozaki.Tadao Ando, and Terunobu Fujimori et ai., The
-s Kdraimono, "Korean things," eventually displaced the Chinese pieces used in
previous generations, if not in esteem then in sheer numbers. The term Korai j1'
wan, "Korean tea bowl," first appears in 1537. Sporadic references follow with ...