-------- --:-- | カテゴリ:スポンサー広告
上記の広告は1ヶ月以上更新のないブログに表示されています。
新しい記事を書く事で広告が消せます。
2009-01-26 03:39 | カテゴリ:Japanese culture
ジャンル:海外情報 テーマ:異文化を楽しむ!
Japanese tea ceremony(Wikipedia)
http://en.wikipedia.org/wiki/Japanese_tea_ceremony

The Urasenke Tradition of Tea
http://www.urasenke.or.jp/texte/index.html


The Japanese tea ceremony is called chanoyu (茶の湯, lit. "tea hot-water") or also chadō or sadō (茶道, "the way of tea") in Japanese. It is a multifaceted traditional activity strongly influenced by Zen Buddhism, in which powdered green tea, or matcha (抹茶), is ceremonially prepared and served to others.
The get-togethers for chanoyu are called chakai (literally "tea meeting") or chaji (literally "tea function"). Usually the term chakai is used to refer to a relatively simple course of hospitality that includes the service of confections, usucha (thin tea), and perhaps tenshin (a light snack), while the term chaji refers to a more formal course of hospitality usually including a special kind of full-course meal called kaiseki (懐石) or more specifically cha-kaiseki (茶懐石), followed by confections, koicha (thick tea), and usucha (thin tea). A chaji may last up to four hours.

Tea ceremony
At its most basic, the tea ceremony or chanoyu involves the preparation and serving of a bowl of matcha to a guest or guests.
A host rests a bamboo ladle on an iron pot (inside the hearth).Because of its base in Japanese traditional culture, the host -- male or female -- almost always wears a kimono. Proper attire for guests is kimono or subdued formal wear. Chanoyu functions generally take place indoors, traditionally in an independent structure designed for this purpose, or a traditional-style Japanese room; in either case, a room having tatami covering the floor. However, they may take place outdoors, in which case they are referred to as nodate (野点; "tea-making out in the field"), or in just about any other type of space. In other words, chanoyu can be conducted nearly anywhere, and where it is held will depend on the occasion, circumstances, and ingenuity of the host.

Although rooms for teaching chanoyu are generally at least six tatami in floor space, which makes it possible for the students to practice the various group training exercises, tea rooms (chashitsu) that are designed specifically for use for the wabi style of chanoyu, as developed by Sen Norikyuū, are usually small, a typical floor size being 4 1/2 tatami(畳). The smallest tea room can be as little as one-and-a-half tatami in floor space. Large rooms in which the tea ceremony may be conducted are almost inevitably general reception rooms, which may loosely be referred to as chashitsu on the particular occasions when they are used for a tea ceremony. Building materials and decorations are deliberately simple and rustic in wabi style tea rooms.

If the tea is to be served in a separate tea house rather than a tea room, the guests will wait in a garden shelter until summoned by the host. They ritually purify themselves by washing their hands and rinsing their mouths with water from a small stone basin, and proceed through a simple garden along a roji, or "dewy path," to the tea house. Guests remove their shoes and enter the tea house through a small door, and proceed to the tokonoma scroll alcove, and are then seated seiza-style on the tatami in order of prestige.

The host may build the charcoal fire in the presence of the guests, to heat the water for making the tea. This is done in a prescribed manner.

Guests may be served a light, simple meal called a "tenshin", or a special kind of full-course meal called "kaiseki" or "chakaiseki". The full-course meal comes with sake, Japanese rice wine.(日本酒) They will then return to the waiting shelter until summoned again by the host.

If no meal is served, the host will proceed directly to the serving of a small sweet or sweets. Sweets are eaten from special paper called kaishi, which each guest carries, often in a decorative wallet or tucked into the breast of the kimono.(着物)

Each utensil - including the tea bowl, whisk, and tea scoop - is then ritually cleaned in the presence of the guests in a precise order and using prescribed motions. The utensils are placed in an exact arrangement according to the particular style of tea-making procedure (temae) being performed. When the ritual cleaning and preparation of the utensils is complete, the host will place a measured amount of green tea powder in the bowl and add the appropriate amount of hot water, then whisk the tea using set movements. When the tea is ready, the host places it out and, depending on the circumstances, an assistant takes it to the guest or the guest comes after it.

Bows are exchanged between the host and guest of honour. The guest then bows to the second guest, and raises the bowl in a gesture of respect to the host. The guest rotates the bowl to avoid drinking from its front, takes a sip, murmurs the prescribed phrase, and then takes two or three more sips before wiping the rim, rotating the bowl to its original position, and passing it to the next guest with a bow. The procedure is repeated until all guests have taken tea from the same bowl, and the bowl is returned to the host. In some ceremonies, each guest will drink from an individual bowl, but the order of serving and drinking is the same.

If thick tea (koicha) has been served, the host will then prepare thin tea, or usucha, which is served in the same manner, but in a more relaxed atmosphere. For example, during the thick tea serving, guests are not expected to have conversation except a ceremonial one between the first guest and the master. In the thin tea serving, after a similar ritual conversation, the guests are expected to switch to more casual and occasional conversation and smoking occasion is offered.

Traditionally both thick and thin tea is expected to be served, except fuji no chakai or chakai in occasion, which is held only with usucha, for the convenience of the unexpected guest. Today it has been developed to ooyose chakai (chakai with many people) where only usucha with cake is served. Nowadays commonly only usucha is served in most of chakai.[citation needed]

After all the guests have taken tea, the host cleans the utensils in preparation for putting them away. The guest of honour will request that the host allow the guests to examine some of the utensils, and each guest in turn examines each item, including the tea caddy and the tea scoop. The items are treated with extreme care and reverence as they may be priceless, irreplaceable, handmade antiques, and guests often use a special brocaded cloth to handle them.

The host then collects the utensils, and the guests leave the tea house. The host bows from the door, and the ceremony is over. A tea ceremony can last up to four hours, depending on the type of ceremony performed, the number of guests, and the types of meal and tea served.


Japanese Tea Ceremony

Tea ceremony


Tea Ceremony House
スポンサーサイト
秘密

トラックバックURL
→http://diesveneris.blog86.fc2.com/tb.php/149-6b8bcb09
上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。