Modern Tea by Lisa Boalt Richardson

Author:Lisa Boalt Richardson [Lisa Boalt Richardson]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2014-03-07T16:00:00+00:00

Another underlying philosophy of chanoyu is the idea that no two ceremonies are alike. Each cup of tea and each teatime will differ from any other because of differences in tea, the people you are with, and the atmosphere of the space in which you have gathered. The beautiful Japanese phrase for this is ichigo-ichie, which translates as “one meeting, one time.” This principle applies to life as well. Each moment is unique and will never be again. It should be appreciated and viewed as precious.

A Japanese tea ceremony can be held for a variety of reasons, such as to acknowledge a special occasion or to welcome a new season. Traditionally, the space includes seasonal flowers in a simple arrangement (chanoyu has its own style of flower arrangement known as chabana) and a hanging scroll displaying calligraphy that reflects the season and the occasion.

The utensils for the ceremony play a large part in the overall ritual. They are made of various materials—ceramic, different metals, bamboo, straw, cane—and are chosen for their suitability to the occasion and the season of the year. They are not supposed to match but rather to be in harmony with one another, known as suki, or “refined rusticity.” Chanoyu involves a lot of paraphernalia. Here is a list of the basic equipment:

Chawan (tea bowl)

Chasen (bamboo tea whisk)

Chashaku (bamboo, wood, or ivory tea scoop)

Kama (kettle, usually made of cast iron)

Hishaku (bamboo water ladle )

Mizusashi (cold-water container)

Kensui (waste-water container, for rinsing tea bowls)

Chakin (white cotton or linen cloth, for wiping tea bowls clean after use)

Chatsubo (ceramic tea storage jar)

Fukusa (colored silk cloth, for cleaning and for handling hot kama lid)

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