CHADO : THE WAY OF TEA's topics - tribe.net

Classes in LA?

Mystful — Mon, 28 Jul 2008 20:15:09 GMT

I'm looking to start the study of chado, but I can't seem to find any serious classes. I'm new to the area and not sure how to contact any of the masters, and everything I've found is just one or 2 day workshops.
Anyone know where I could get started? In or around the Los Angeles area

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Teapot vs. the cover bowl....

icetea — Thu, 31 Jan 2008 17:32:49 GMT

here's my take, a purple sandy clay teapot(a kind of yixing teapot) or stoneware teapot vs. a porcelain cover bowl,
some yixing teapots are the best money can buy and this can be expensive, so I will use a stoneware comparison and also with the porcelain cover bowl, we can also use good quality stoneware made of sandy clay which is made of different size particle and that’s what makes them good, useful and beautiful, some goes for the yixing vessels, which also have great cover bowls. We need to remember that the comparison is not only pot vs. bowl but stoneware vs. porcelain.
Stoneware teapot (unglazed)-holds heat well, some say the pot is good for flavor
Porcelain cover bowl -released heat well, some say the bowl is good for scent
To me it is like apples and oranges they are different but!!!!! Both are the same (fruits), of course to get the same results you should adjust your brewing times and brewing temperatures. One interesting fact is in some areas of china the seem to have never heard of pots for they use bowls all the time and of course they are brewing green tea, bingo! The green tea in not process much so the water temperature should be much lower than boiling 75C? , and in other areas they seem never to use a bowl, and bingo! Roasted oolongs, and the temps should be boiling which is about 95C due to steam, the pots work great because they retain heat.
icetea…

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Paul Rodgers/9W Gallery: Pierre Sernet

zelideth — Tue, 29 May 2007 16:21:26 GMT

Check this site out...

http://www.paulrodgers9w.com/artists/p_sernet/pierre_sernet.html

under T-series link

posted in CHADO : THE WAY OF TEA - 1 reply

Tea Ceremony in NC...

Grim23 — Sun, 03 Jun 2007 23:58:55 GMT

I am attempting to located a rumored Cha Do demonstration, somewhere in the Research Triangle. Any suggestions?

Grim

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Okinawan Tea

TeaLady — Sat, 05 May 2007 22:32:15 GMT

Anyone know where I can purchase some okinawan tea? I'd like good quality - not in teabags please. Thanks in advance!

posted in CHADO : THE WAY OF TEA - 2 replies

Morgan Pitelka's Japanese Tea Culture

zelideth — Wed, 02 May 2007 14:18:46 GMT

Now available in paperback (yay!!!) only $35 as opposed to the $150 before:

http://www.amazon.com/Japanese-Tea-Culture-History-Practice/dp/0415438276/ref=sr_1_1/102-1306251-1743324?ie=UTF8&s=books&qid=1178105144&sr=1-1

happy tea days!

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Tea in Salt LakeCity

randyOZ — Mon, 30 Apr 2007 03:26:02 GMT

The 'Chanoyutah' group here in Salt Lake just finished a day long series of demonstrations for the general public at the Nippon Matsu-ri Festival on Saturday. My dowgs are beat and my knees reeally hate me, but we all had a great time. Our theme was "the pioneering spirit" with a tori-awase of a pioneer kettle form the 1880's, a bean crock from the 1860s, a writing from Sen Sosa, Grand Tea Master of the Omote school, a Papagano tribe pineneedle incense basket, A Navaho tribe pottery Hira-chaki, and Fukusas made from Western Bandanas (red for the girls and blue for the boys). We suspended the kettle with a chain and hook from a tripod made of ash wood and lashed together with twine. The "fire" was a set of sterno cans surrounded by rocks. It all happened on red felt for a 'Nodate' style effect. It was great fun. We will have pics up soon on chanoyutah.org so any of you can see how it went. I am so glad that there is a tribe for tea here on this sight. I hope that I can make some good friends here and maybe get the chance to serve you some tea someday. Best wishes to you all---Randy/Urasenke .P.S. if you have any questions please feel free.

posted in CHADO : THE WAY OF TEA - 1 reply

Poetic Names for Chashaku

tansau — Sun, 25 Mar 2007 12:17:44 GMT

I thought I'd share some poetic names that can be used for your chashaku in Chado practice. Many of these are appropriate for Springtime. Please share any of your favorites, too. :-)

shitamoe (the budding grasses)
harugasumi (spring mist)
hanafubuki (scattering cherry blossoms)
wakaba (green foliage)
kumpu (fragrant breeze)
iwashimizu (fresh water from the mountain spring)
sasabune (floating boat made of a bamboo leaf)
mushi no ne (sound of crickets)
nowaki (strong autumn wind that parts the grasses in the field)
hatsukari (first wild geese)
kozue no nishiki (brocade on the branch or autumn tints)
shigure (cold shower in fall)
kogarashi (chilly gust)
sumidagawa (River Sumida)
oni no ude (demon's arm)
kan (checkpoint)
muichibutsu (spiritual freedom)
seiyu (pure friendship)
chitose (thousand years old or longevity)
chiyo no sakae (everlasting prosperity)

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Konichiwa from Japan

xenovision — Thu, 28 Dec 2006 08:09:14 GMT

Hello to tea lovers,

I just joined this tribe and I would like to introduce myself to those which do not know of me. I`m and artist/designer living and creating in Japan for the past 16 years, and I very much enjoy the art of tea. I have clients that are tea masters here and also, their students which come to my exhibitions to see my creations for tea. You can see my latest tea bowls which I have made at- http://xenovision.japan.googlepages.com/latestcreations.

There are more tea bowls to be found in the other ceramic galleries in my site if you care to look.

Also, this reading might be of interest to those which do not know of it and have not read it, And maybe those which of you that have, a time to read it again. This is a lovely little book that was written in English in 1906, a hundred years ago it is called, "The Book of Tea" by Kakuzo Okakura. The text can be found here at- www.sacred-texts.com/bud/tea.htm

enjoyteanow
xenovision

posted in CHADO : THE WAY OF TEA - 6 replies

Complete Japanese Tea Ceremony

anakathesage — Sun, 20 Aug 2006 19:53:58 GMT

Complete Japanese Tea Ceremony
Table of Contents
• Introductions
• Japanese Culture
• Spiritual Aspect
• Hanging Scoll (Kakemono)
• Guest-Steps
• Host-Steps (Thin Tea)

Introduction
Tea Ceremony is known as one of Japanese cultural traditions. Although SEN Rikyu, who established the foundation of so called tea ceremony, mentioned that Cha-no-yu, Chado, or tea ceremony was only making and drinking tea, many people have been attracted by the ceremony. In a tea gathering or a tea party, a host and a guest can share a sense of togetherness in a small tea house. A host and a guest are not usually expected to talk physically but spiritually, while in an English-styled tea party, people are expected to talk each other physically.
In the eighth century, the custom of drinking green tea was brought from China to Japan by a monk. As a result, the custom of drinking tea in Japan was popular among mainly monks at that time. In the twelfth century, Eizai, a Japanese monk, presented tea to MINAMOTO Sanetomo, a general, the custom spread to the samurai class. Then, the custom became popular among citizens in the fourteenth century. At that time, MURATA Shuko was spiritually awakened by Zen, and he found the Buddha's thought in the way of making and drinking tea. That is, any book didn't have the Buddha's thought but life including making and drinking tea had. TAKENO Jouo developed Shuko's idea, and SEN Rikyu finally established the foundation of Chado, or tea ceremony in the sixteenth century.
The basic idea of Chado, or tea ceremony, which Rikyu mentioned about, is expressed by four Chinese characters, WA, KEI, SEI, and JAKU. WA means harmony, KEI means respect, SEI means purity, and JAKU means tranquillity. Harmony can be formed among all matters in the world such as people, flowers, tea bowls, and so on. In fact, in a tea gathering, people talk to each other and to every piece of equipment a host uses in silence to form harmony in a tea room. People must respect all matters without their status; that is, people must not discriminate. For example, people use a crawl-through doorway to enter a tea room, so even a person who has a high social status has to lower his or her head to enter in although he usually lower his head. Purifying spirits is very important since the ideal spirit of the ceremony is a sort of religious mind. Then, after people can get the three ideas, harmony, respect, and purity, people can finally embody tranquillity. Rikyu thought that we could reach tranquillity in the mind after we achieved harmony, respect, and purity.
Some people say that tea ceremony is a performance after they see a presentation of the ceremony; however, so called tea ceremony is not a performance, nor a ceremony. In fact, SEN Soshitsu XV, the fifteenth-generation blood descendant of SEN Rikyu, now calls it the Way of Tea in English, not tea ceremony anymore. Walking the way of tea is not easy because the way of tea is life which people seek to tranquillity through harmony, respect, and purity.
References
Sen, S. XV (1984). Urasenke: Guide for the Way of Tea. Japan: Shufu no Tomo Sha.
Kuwata, T. (1979). History of Chado. Japan: Kodan-Sha.
The Editorial Office, Tanko-Sha (Eds.). (1993). English for Use in "The Way of Tea". Japan:
Tanko-Sha
Culture
Chado is considered to include almost all aspects of Japanese culture. For example, Chado includes flower arrangement, ceramic, calligraphy, and so on; moreover, it includes not only abstract aspect of culture but also non-abstract ones. According to Hisamatsu Shinichi, Chado is an incarnation of Buddhism. It could be true; however, it is not all. Since Japanese has been also influenced by Taoism, Confucianism, etc, Chado has been influenced by not only Buddhism but also others. Furthermore, someone says that Christianity has affected Chado, too.
The Spiritual Aspect
In chado, the spiritual aspect is most important.
The basic principles of chado are expressed in the words harmony, respect, purity, and tranquillity. Harmony can be created between persons, between objects, between a person and an object... among all matters of the world. In chado, we should respect everyone and everything without distinction of status or rank. In chado, spiritual purity is essential. We can embody tranquillity only when we make harmony, respect and purity our own. By learning chado, we seek to obtain an ultimate peace of mind. The Grand Tea Master (Sen Soushitsu XV)teaches the thought of
" Peacefulness through a Bowl of Tea."
Chado is also deeply influenced by Zen thought. In a sense, the ideal spirit of chado is a kind of religious mind. The essence of chado can be understood as the guiding principle for life for each person. The spirit of chado is universal.
ATTENTION!!! This article is from:
English for Use in "THE WAY OF TEA" Copyright ・1993 by Tankou-sha, Japan
Hanging Scroll (kakemono)
A Hanging Scroll, or kakemono is one of the most important equipment in a tea room because it symbolizes the spiritual aspect of the ceremony; a host decides which kakemon he chooses in order to symbolize his purpose for a particular ceremony to guests.
• WA-KEI-SEI-JAKU: It is said that this word shows the basic idea of chado. "Wa" means harmony. "Kei" means respect. "Sei" means purity. "Jaku" means tranquillity. We can finally reach "jaku" through "wa", "kei" , and "sei."
• ICHI-GO-ICHI-E: Meet once. People can have only one particular tea party (or an event in life) even though the same people will meet again. So, one moment is very important, and meeting people is so solemn.
• EN: Freedom, Equality, and Indiscrimination
• MU: MU is not EN. MU consists of all objects and ideas in the world such as Yes, No, Zero, and One even though they seems to be opposite.
• SHU-JIN-KOU: True oneself
• KITSU-SA-KO: It is saying that a bowl of tea is served to everyone whoever wants.

Actual Steps --- Guest
Entering the tearoom

Sit down in front of fusuma (sliding door).
Place your sensu (folding fan) in front of you.
Open the fusuma.
Place your hands on the tatami (tatami mat).
Look into the tearoom.
Move the sensu forward.
Edge, while seated, into the tearoom.
Viewing utensils in the tearoom

Take the sensu with your right hand.
Stand from your right foot.
Walk to the tokonoma (alcove), and sit down.
Place the sensu in front of you.
Make a formal bow.
View the scroll, and then the flowers and the flower container Again, make a formal bow.
Stand form your left foot.
Crossing the kayoi-datami and then the ro-datami, walk to the dogu-tatami. (Walk on specific tatamis.)
Cross the tatami edging with your right (left) foot.
Be careful not to step on the tatami edging.
Sit in front of the kama (kettle).
Taking the sweet (the case of using a kashiki, or a container for sweets)

The host asks you to take the sweet. "Please take the sweet."
Respond to the host's request and make a bow. "I will partake of the sweet."
Make a bow to the next guest. "Excuse me for going before you."
Take the the kashiki (container for sweets) with your both hands.
Raise the kashiki slightly to express thanks.
Put the kashiki back down.
Place your kaishi (packet of paper) in front of you.
Place the folded edge towards you.
With your right hand, first take the far dry sweet.
Place it on the kaishi.
Next, take the near dry sweet.
Pass the kashibachi to the next guest.
Partake of them.
Drinking usucha, or thin tea (the case of the second guest)

The host puts out the tea.
Stand form your right foot.
Cross the tatami edging with the right foot.
Sit down, and take the chawan (teabowl).
Stand from your left foot.
Turn, and cross the tatami edging with your left foot.
Return to your seat and sit down.
Place the chawan between you and the main guest inside the tatami edging.
Bow and say, "I will join you."
Place the chawan between you and the next guest.
Bow and say "Excuse me for going before you."
Place the chawan in front of you inside the tatami edging.
Bow and say, "Thank you for the tea" to the host.
Take the chawan with your right hand.
Place the chawan on your left palm.
Steady the chawan with your right hand.
Bow your head slightly to express thanks.
Turn the chawan clockwise twice in order to avoid its front.
Drink the tea to the last tip.
Wipe the place where you drank from with your right thumb and index finger.
Wipe your fingers on your kaishi.
Turn the chawan back so that the front faces you.
Place the chawan in front of you outside the tatami edging.
Viewing the chawan.

Place your palms on the tatami.
Take a closer view of the chawan.
Pick it up with both your hands.
Rest your elbows on your knees. (not to pick the chawan up high)
Take a closer view of the chawan again.
Returning the chawan (when there is a host's assistant)

Turn the front toward the host's assistant.
The host's assistant comes to take the chawan.
You both bow.
ATTENTION!!! These sentences are from:
English for Use in "THE WAY OF TEA" Copyright 1993 by Tankou-sha, Japan

The rule of Making Usucha (thin tea)---Basic Idea
Serve the sweets.
　
Bow to the guest.

Prepare in the tearoom

Place the tools (the chawan-teabowl, the chasen-tea whisker, the chashaku-teascoop, the natsume-container of grained tea powder, etc.)
Purify the tools such as the natsume, and the chashaku with the fukusa (silk cloth).
Check the chasen. First, pour the hot water into the chawan. Then, put the chasen into the chawan, and raise the chasen in order to check the tines.
Rinse the chasen.
Wipe the chawan with the chakin (linen cloth).
"Please take the sweets."

Making Tea

Scoop the powdered green tea from the natsume.
Put the powdered green tea into the chawan.
Whisk the thin tea.
Turn the chawan clockwise twice with your right hand to show the front to the guests.
Serve the tea.
Clean Up

Pour the hot water into the chawan, and discard the water into the kensui (waste-water receptacle).
Clean the chasen above the chawan pouring the hot water, and rinse the chasen in the chawan. Discard the water into the kensui again.
Clean the chashaku with the fukusa.
Place the tools again.
Return to the entrance with the tools.
Bow to the guests.

posted in CHADO : THE WAY OF TEA - 3 replies

Rules of Etiquette for Guests at a Japanese Tea Ceremony

anakathesage — Sun, 20 Aug 2006 19:50:13 GMT

Rules of Etiquette for Guests at a Japanese Tea Ceremony

Be prompt in arriving so your host can begin on time.
Remove your shoes when entering a Japanese home -- the host will provide slippers to wear.
Drink the entire portion of tea (it will not be large) and eat everything served.
Turn the tea bowl slightly to avoid drinking tea from the front side.
Smoking is generally prohibited in the tea room.
Each implement used in a tea gathering (including scroll, flowers, and food) has been thoughtfully selected by your host and has special meaning. They should be treated as objects of appreciation. Admire them and compliment your host with sincerity. This is the most important responsibility of a guest.
After two or three days, call or write a note of thanks to express your appreciation. This is known as korei or "thanking afterwards."

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Sen Cha : preparation

Roji — Tue, 02 May 2006 04:54:23 GMT

Here is a brief but enjoyable Way to prepare your tea.....

I must apologize that i have been away for so long... But I am renewed and hope to reopen the ideas and discussions for Tea.

雀茶　　　SUZUME CHA

A Simple and Informal Way to make Sen Cha

SUZUME CHA, a simple style of tea preparation,
Is named after the sparrow who moves about with both strength and character in his everyday movements.

The most important thing to remember when preparing tea, as said by Sen No Rikyu:

‘’make a good bowl of tea and share it with someone’’ This can even be yourself,
that is to say, that you should prepare it mindfully and with care.

Utensils and ingredients:

Tea pot (dobin) or Kyusu (traditional side-handle pot )
Sen Cha or green tea
Hot water for Tea ( Cha no Yu )
Sago ( tea measure ) a tablespoon will suffice
Cups ( Yunomi )

First : The water should be 170-185 f, Temperatures may vary from picking to picking.
Bring the water to a boil and turn off the heat.
When the bubbles have stopped the water is ready.
Pour hot water into teapot and close cover to warm and purify the pot.
Pour out all hot water into cup(s) and let stand to warm the cups.
Measure 1 or 2 tablespoons of tea onto the Sago
and add to the pot.
‘Ochiba, scattered leaves’ : Cradle the pot in both hands and in a clock-wise motion gently scatter the leaves around the interior
‘Hatsu no kaori’ : inhale the ‘first fragrance’ of the Tea as the leaves are just beginning
to open.
Add only enough hot water for the number of cups that you are preparing and replace cover to steep ( about 45 sec-1 min.)
Empty the water from the cups and dry them, the tea should be ready to pour out.
Pour a little at a time from cup to cup to make sure that the infusion is balanced
for both.
When making several cups of tea pour out all the water from each infusion, a little in each cup and continue until the pot is empty and adding more hot water and repeating until all cups are filled. Enjoy

When following infusions of tea are made it is not necessary to steep the leaves, simply add fresh hot
water and pour. When using amounts such as 2 tablespoons you should be able to make from 10 to 18
cups of tea depending on the strength of tea that you prefer and the size of your cups and the quality
of your tea. ‘ Dozo go yukkuri ’

These thoughts for bringing tea to all are inspired by Sen Soshitsu XV of Urasenke in Kyoto.

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Thank you!

Leina — Tue, 28 Feb 2006 10:26:38 GMT

Roji and all-
Thank you so much for being here! I just opened a very interesting kit describing some of the traditions of Tea Ceremony. Of necessity, it was brief, but enough to fascinate me! I was resigned to looking through the libraries for more info (yet again, as I seem to acquire unique interests), but it's so comforting to know I have live people to ask questions of as I learn. I feel thankful to have mentors available as I find a place in these rich traditions. Blessings, Leina
P.S. I do mean beginner, as in, Novice, as in, don't know where I'm going to find the appropriate teas and utensils! Good luck with your website!

posted in CHADO : THE WAY OF TEA - 1 reply

Shin Cha

Roji — Thu, 05 May 2005 19:49:42 GMT

The Newest pickings of the Season.

The Newest, sweetest and tastiest Teas are on their way now from China and Japan. I myself have a small shop in Japan Center here in SF and am looking forward to the new tastings!
The good news is that the Teas from Japan are going to be great! The bad news is that China had a great snowfall just before picking season and many of the teas around Huong Juo are ruined for this years Lung Jing; so goes the news so far; I will try to get this updateed and substantiated asap.

Next Posting : Tea Wares and preparation of teas in Japan

posted in CHADO : THE WAY OF TEA - 6 replies

Welcome to the ARTS OF TEA!

Roji — Mon, 04 Apr 2005 19:31:39 GMT

I hope to share and explore all of the facets of Japanese and Chinese tea, it's ceremonies and rituals.
I have been enoying TEA for a long time and hope that I can help everyone interested in tea to share their thoughts and questions about the preparations and Rituals, utensils and many forms of style that permiate Japanese and XChinese culture in the art of tea.

Cheers, SIP

posted in CHADO : THE WAY OF TEA - 2 replies