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.

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:
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By the end of the Kamakura period (1185–1333), as the custom of tea drinking spread throughout Japan and the ''Tenmoku chawan'' became desired by all ranks of society, the Japanese began to make their own copies in Seto (in present-day Aichi Prefecture). Although the ''Tenmoku chawan'' was derived from the original Chinese that came in various colors, shapes, and designs, the Japanese particularly liked the bowls with a tapered shape, so most Seto-made ''Tenmoku chawan'' had this shape.

With the rise of the ''wabi'' tea ceremony in the late Muromachi period (1336–1573), the ''Ido chawan'', which originated from a ''Met-Saabal'' or a large bowl used for rice in Korea, also became highly prized in Japan.
These Korean-influenced bowls were favored by the tea master Sen no Rikyū because of their rough simplicity.Sadler, A.L. ''Cha-No-Yu: The Japanese Tea Ceremony.'' Tokyo: Tuttle, 1962, 67.

Over time and with the development of the Japanese tea ceremony as a distinct form, local Japanese pottery and porcelain became more highly priced and developed. Around the Edo period, the ''chawan'' was often made in Japan.
The most esteemed pieces for a tea ceremony ''chawan'' are raku ware, Hagi ware, and Karatsu ware. A saying in the tea ceremony schools for the preferred types of ''chawan'' relates: "Raku first, Hagi second, Karatsu third."

Another ''chawan'' type that became slightly popular during the Edo period from abroad was the ''Annan'' ware from Vietnam ( Annam), which were originally used there as rice bowls. Annan ware is blue and white, with a high foot.

Usage

A cloth called '' chakin'' (茶巾) is used to wipe the bowl clean.

Normally the bowl would be wrapped in an orange turmeric-coloured cloth called ''ukon-nuno'' (ウコン布) for storage in the box, which apparently helps ward insects away.

A cloth bag ''shifuku'' (仕服) made out of silk or brocade can be used for storage of special tea bowls, especially for ''tenmoku chawan'' types. This is supported by four smaller cushions on each side inside the wooden box to help stabilise and protect the bowl. A more simpler cloth bag ''gomotsu-bukuro'' (御物袋) can also be used instead.

Shapes

Japanese ''chawan'' have various shapes and types, many of which have specific names:

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* – formerly imported from the Korean port of now part of Changwon
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File:Hagi ware Japanese tea bowl, 18th-19th century, Freer Gallery of Art.jpg,
File:Bowl LACMA M.80.219.18.jpg,
File:Hagi Ido teskål - chawan. Tamamura Shogetsu.jpg,
File:Tea Bowl known as 'Tago no tsuki', Korea, Komogai type, Joseon dynasty, 16th-17th century - Tokyo National Museum - DSC05867 expanded.JPG,
File:MET DP244298.jpg,
File:Iwao Karatsu-ware tea bowl (edited).jpg,

File:Black Raku tea bowl Amadera.jpg, Black raku bowl used for thick tea, Azuchi-Momoyama period, 16th century

Foot

The foot (高台 ''Kōdai'') of the Japanese ''chawan'' can be in various different shapes and sizes. The most known are:

* Ring foot (輪高台, ''Wa Kōdai'')
* Snake’s eye foot (蛇ノ目高台 or 普通高台, ''Janome'' or ''Futsū Kōdai'')
* Double foot (二重高台, ''Nijū Kōdai'')
* Crescent moon foot (三日月高台, ''Mikazuki Kōdai'')
* ''Shamisen'' plectrum foot (撥高台, ''Bachi Kōdai'')
* Bamboo node foot (竹節高台, ''Takenofushi Kōdai'')
* Cherry blossom foot (桜高台, ''Sakura Kōdai'')
* Four directions foot (四角高台, ''Shiho Kōdai'')
* ''Go'' stone box foot (碁石高台, ''Gokezoko-Kōdai'')
* Nail carved foot (釘彫高台, ''Kugibori Kōdai'')
* Spiral shell foot (貝尻高台, ''Kaijiri Kōdai'')
* Whirlpool foot (渦巻高台, ''Uzumaki Kōdai'')
* Helmet foot (兜巾, ''Tokin Kōdai'')
* Crinkled cloth foot (縮緬高台, ''Chirimen Kōdai'')
* Split foot (割高台, ''Wari Kōdai'')
* Cut foot (切高台, ''Kiri Kōdai'')
* Two split foot (割一文字高台, ''Wariichimonji Kōdai'')
* Bar cut foot (釘彫高台, ''Kiriichimonji Kōdai'')
* Four split foot (割十文字高台, ''Warijūmonji Kōdai'')
* Cross cut foot (切十文字高台, ''Kirijūmonji Kōdai'')

File:Theekom met een crèmekleurig glazuur, AK-MAK-1270.jpg, Split foot (割高台, ''Wari Kōdai'')
File:Theekom met een crèmekleurig glazuur, AK-MAK-729 crop.jpg, Cut foot (切高台, ''Kiri Kōdai'')
File:Theekom met personen en bloemtakken, AK-MAK-827 crop.jpg, Four split foot (割十文字高台, ''Warijūmonji Kōdai'')

See also

* List of Japanese tea ceremony utensils
* '' Yunomi'', teacups used in Japan for everyday use

References

External links

JNT, Joy of the Noble Teacup: International Chawan Exhibition
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A Handbook of Chinese Ceramics
from the Metropolitan Museum of Art

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Chinese pottery
Food preparation utensils
Japanese tea utensils
Teaware
Pottery shapes