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Pickled blossoms A cup of sakurayu. Sakurayu (Japanese: 桜湯), Sakura-cha (桜茶), literally "cherry blossom tea", is a Japanese infusion created by steeping pickled cherry blossoms with boiled water. [1] This combination becomes a type of herbal tea, and has been enjoyed in East Asian culture for many generations.
Kobayashi Issa (小林 一茶, June 15, 1763 – January 5, 1828) [1] was a Japanese poet and lay Buddhist priest of the Jōdo Shinshū.He is known for his haiku poems and journals.
When the tea ceremony emerged, another style was introduced for tea ceremony rooms called chabana. This style is the opposite of the Momoyama style and emphasises rustic simplicity. Chabana is not considered a style of ikebana but is separate. The simplicity of chabana in turn helped create the nageirebana or ' thrown-in ' style.
Konohanasakuya-hime is the goddess of Mount Fuji and all volcanoes in Japanese mythology; she is also the blossom-princess and symbol of delicate earthly life. [1] [2] She is often considered an avatar of Japanese life, especially since her symbol is the sakura (cherry blossom).
Hana wa sakuragi, hito wa bushi (Japanese: 花は桜木人は武士, literally "the [best] blossom is the cherry blossom; the [best] man is the warrior") is a Japanese proverb that originated in the medieval period. [1] It is also rendered as "among blossoms the cherry blossom, among men, the warrior" or likewise.
Hanami picnics in front of Himeji Castle, 2005 Osaka Castle. Hanami (花見, "flower viewing") is the Japanese traditional custom of enjoying the transient beauty of flowers; flowers (花, hana) in this case almost always refer to those of the cherry (桜, sakura) or, less frequently, plum (梅, ume) trees. [1]
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