|
Senchadō
is a Japanese variant of ''chadō'' ("way of tea"). It involves the preparation and drinking of '' sencha'' green tea, especially the high grade '' gyokuro'' type. History Towards the end of the 17th century in the Edo period, Chinese merchants visiting Nagasaki showed how brewed tea should be drunk, as practised in the Ming dynasty court. This practise of the Chinese tea culture spread in the 18th century until the beginning of the Meiji era, particularly among literati merchants, in the form of friends meeting in a less formal atmosphere than the ''chanoyu''. Appreciation of painting and literacy objects then took on particular importance. These meetings, often followed by genuine meals, were the opportunity to admire the host's collections, most often composed of objects imported from China or made in Japan in Chinese style called ''karamono''. In difference to the preparation of ''matcha'' tea, which is powdered, ''sencha'' is prepared using small leaf tea. Similarly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sencha
is a type of Japanese ''ryokucha'' (, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha (), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in Japan. Overview Among the types of Japanese green tea prepared by infusion, sencha is distinguished from such specific types as gyokuro in that it is shaded for a shorter time or not at all, or bancha which is the same tea but harvested later in the season. It is the most popular tea in Japan, representing about 80 percent of the tea produced in the country. The flavour depends upon the season and place where it is produced, but shincha, or 'new tea' from the first flush of the year, is considered the most delicious. Tea-picking in Japan begins in the south, gradually moving north with the spring warmth. During the winter, tea plants store nutrients, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bunjinbana
is a style of ikebana that is inspired by traditional Chinese landscapes. It developed from the '' Bunjinga'' (文人画 "literati painting") movement among different Japanese artists of the late Edo period, who however all shared an admiration for traditional Chinese culture and paintings. The style is also known as ''bunjinka''. ''Morimono'' (盛り物) is counted as a sub-form of ''bunjinbana'' by some school. See also * ''Moribana ''Moribana'' (盛り花, 盛花) is one of the expressions of Japanese flower arrangement ''Ikebana''. The word ''Moribana'' means "full bloom flowers". History This style was introduced by Unshin Ohara around 1890 after the Meiji Restoratio ...'' * '' Senchadō'' References External links Ikebana {{Japan-culture-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bunjinga
, also known as , was a school of Japanese painting which flourished in the late Edo period among artists who considered themselves literati, or intellectuals. While each of these artists was, almost by definition, unique and independent, they all shared an admiration for traditional Chinese culture. Their paintings, usually in monochrome black ink, sometimes with light color, and nearly always depicting Chinese landscapes or similar subjects, were patterned after Chinese literati painting, called ''wenrenhua'' () in Chinese. Etymology The name ''nanga'' is an abbreviation of ''nanshūga'', referring to the Southern School () of Chinese painting, which is also called " literati painting" (). History Chinese literati painting focused on expressing the rhythm of nature, rather than the technical realistic depiction of it. At the same time, however, the artist was encouraged to display a cold lack of affection for the painting, as if he, as an intellectual, was above caring d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chadō
The Japanese tea ceremony (known as or ) is a Japanese cultural activity involving the ceremonial preparation and presentation of , powdered green tea, the procedure of which is called . While in the West it is known as "tea ceremony", it is seldom ceremonial in practice. Most often tea is served to family, friends, and associates; religious and ceremonial connotations are overstated in western spaces. While in the West it is known as a form of tea ceremony, in Japan the art and philosophy of tea can be more accurately described as "Teaism" as opposed to focusing on the ceremonial aspect. Zen Buddhism was a primary influence in the development of the culture of Japanese tea. Much less commonly, Japanese tea practice uses leaf tea, primarily , a practice known as . Tea gatherings are classified as either an informal tea gathering () or a formal tea gathering (). A is a relatively simple course of hospitality that includes confections, thin tea, and perhaps a light meal. A is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kintō
''Kintō'' (Japanese: 巾筒) is a small tube or vessel used to store a ''chakin'' cloth during the serving of tea. It is a part of Japanese tea utensils. The container is most often ceramic, but can also be made out of metal, lacquerware, or carved stone. The ''chakin'' cloth is folded in a specific manner and then placed into the ''kintō''. Some schools of ''Senchadō is a Japanese variant of ''chadō'' ("way of tea"). It involves the preparation and drinking of '' sencha'' green tea, especially the high grade '' gyokuro'' type. History Towards the end of the 17th century in the Edo period, Chinese merc ...'' also use two-tiered stacked containers. In the case of sencha, a slightly larger cloth is used separately for wiping the tray. References * * * {{Google books, i-cMPQAACAAJ, 煎茶の心得: 文字が大きく読みやすい, pages=172, keywords=, text=, plainurl= Japanese tea utensils ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chakin
''Chakin'' (Japanese: 茶巾 "tea towel") is a small rectangular cloth used to wipe teabowls called '' chawan''. It is a part of Japanese tea utensils. It is also used in '' Senchadō''. White linen is often used, or hemp cloth. The high-quality bleached hemp cloth ''Narazarashi'' (奈良晒) from Nara Prefecture is historically especially esteemed. The size varies depending on the application and style, but it is often a rectangle of about 1 ''shaku'' (尺) x 5 ''sun'' (寸) (30.3 x 15.2cm). The edges lengthwise have a narrow rolled hem finished with overlock An overlock is a kind of stitch that sews over the edge of one or two pieces of cloth for edging, hemming, or seaming. Usually an overlock sewing machine will cut the edges of the cloth as they are fed through (such machines being called ser ... stitching. These two hems face opposite sides of the cloth. The ''chakin'' is folded in a specific manner and placed, when not used, into a small vessel or cylinder that i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chanoyu
The Japanese tea ceremony (known as or ) is a Japanese cultural activity involving the ceremonial preparation and presentation of , powdered green tea, the procedure of which is called . While in the West it is known as "tea ceremony", it is seldom ceremonial in practice. Most often tea is served to family, friends, and associates; religious and ceremonial connotations are overstated in western spaces. While in the West it is known as a form of tea ceremony, in Japan the art and philosophy of tea can be more accurately described as "Teaism" as opposed to focusing on the ceremonial aspect. Zen Buddhism was a primary influence in the development of the culture of Japanese tea. Much less commonly, Japanese tea practice uses leaf tea, primarily , a practice known as . Tea gatherings are classified as either an informal tea gathering () or a formal tea gathering (). A is a relatively simple course of hospitality that includes confections, thin tea, and perhaps a light meal. A is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aichi Prefectural Ceramic Museum
The is a prefectural art museum located in the city of Seto, north of the metropolis of Nagoya in central Japan. This museum was formally named "Aichi-ken Toji Shiryokan (愛知県陶磁資料館)", but the name in English has been the same as before. Overview The museum was established in 1978 to showcase the history of Japanese pottery found in the area of Owari Province, today part of Aichi Prefecture. The main building and the southern annex were designed by renowned architect Taniguchi Yoshirō. The collection of over 7000 items ranges from the Jōmon period (circa 10,000 BC - circa 300 BC) to contemporary ceramics produced by some of Japan's most famous potters, detailing Japan's rich ceramic art history. Some of the works in the collection are designated as Important Cultural Properties of Japan. The museum is located in the city of Seto, Aichi, which is renowned for producing Seto ware ceramics since over 1,000 years. Located in the museum is a library, restauran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chawan
A ''chawan'' (; literally "tea bowl") is a bowl used for preparing and drinking tea. Many types of ''chawan'' are used in East Asian tea ceremonies. The choice of their use depends upon many considerations. History The ''chawan'' originated in China. The earliest ''chawan'' in Japan were imported from China between the 13th and the 16th centuries. The ''Jian chawan'', a Chinese tea bowl known as ''Tenmoku chawan'' in Japan, was the preferred tea bowl for the Japanese tea ceremony until the 16th century. In Japan, tea was also mainly drunk from this Chinese variety of tea bowls until about the 15th century. The Japanese term ''tenmoku'' is derived from the name of the Tianmu Mountain, where Japanese priests acquired these tea bowls from Chinese temples to bring back to Japan, according to tradition. An 11th-century resident of Fujian wrote about the Jian tea wares: : By the end of the Kamakura period (1185–1333), as the custom of tea drinking spread throughout Japan and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teapot
A teapot is a vessel used for steeping tea leaves or a herbal mix in boiling or near-boiling water, and for serving the resulting infusion which is called tea. It is one of the core components of teaware. Dry tea is available either in tea bags or as loose tea, in which case a tea infuser or tea strainer may be of some assistance, either to hold the leaves as they steep or to catch the leaves inside the teapot when the tea is poured. Teapots usually have an opening with a lid at their top, where the dry tea and hot water are added, a handle for holding by hand and a spout through which the tea is served. Some teapots have a strainer built-in on the inner edge of the spout. A small air hole in the lid is often created to stop the spout from dripping and splashing when tea is poured. In modern times, a thermally insulating cover called a tea cosy may be used to enhance the steeping process or to prevent the contents of the teapot from cooling too rapidly. History China ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyūsu
A is a traditional Japanese teapot mainly used for brewing green tea. The common misconception is that a ''kyūsu'' always has a side handle. However, the word "kyūsu" merely means "teapot", even though in common usage ''kyūsu'' usually does refer to a teapot with a side handle. The two most common types of ''kyūsu'' are , which has a side handle and which is the more common type, and , which has a rear handle, just like teapots in other parts of the world; there are also . Tokoname ware is known for its ''kyūsu''. In smaller types, some of the lids can be crafted in such a way that they will not fall off due to water adhesion. The spout also has to be crafted with an angle that no drops will leak back from it while pouring. File:Kuroda Koryo - Teapot for Steeped Tea - Walters 49891 - Profile.jpg, ''Kyūsu'' teapot for steeped tea inscribed with a ''waka'' poem by Ōtagaki Rengetsu, stoneware with rice-straw-ash glaze, mid-19th century, late Edo period-early Meiji era Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Aichi Prefectural Ceramic Museum")
