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The Japanese tea ceremony (known as sadō/chadō (茶道, 'The Way of Tea') or chanoyu (茶の湯)) is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha (抹茶), powdered green tea, the procedure of which is called temae (点前).
A woman in seiza performing a Japanese tea ceremony. Prior to the Edo period, there were no standard postures for sitting on the floor. [1] During this time, seiza referred to "correct sitting", which took various forms such as sitting cross-legged (胡坐, agura), sitting with one knee raised (立て膝, tatehiza), or sitting to the side (割座, wariza), while the posture commonly known as ...
Zui-Ki-Tei (瑞暉 亭, "The House of the Promising Light/Home of the Auspicious Light") is a free standing Japanese tea ceremony house (from now on, chashitsu) that can be found in the park outside of the Museum of Ethnography (Etnografiska museet) in Stockholm, Sweden. It was built in Japan before being shipped to Sweden and erected in the ...
Tea with its utensils for daily consumption Tea plantation in Shizuoka Prefecture. Tea (茶, cha) is an important part of Japanese culture.It first appeared in the Nara period (710–794), introduced to the archipelago by ambassadors returning from China, but its real development came later, from the end of the 12th century, when its consumption spread to Zen temples, also following China's ...
A Japanese woman performs a Japanese Tea Ceremony (sadō/chadō, 茶道) Merchant’s Wife at Tea (Boris Kustodiev, 1918) is a portrayal of Russian Tea Culture. Tea culture is how tea is made and consumed, how people interact with tea, and the aesthetics surrounding tea drinking.
Sen no Rikyū, who perfected the wabi-cha manner of tea and was the founder of the Omotesenke, Urasenke, and Mushakojisenke tea families (portrait by Hasegawa Tōhaku) "Schools of Japanese tea" refers to the various lines or "streams" of Japanese tea ceremony. The word "schools" here is an English rendering of the Japanese term 'ryūha' (流派).
We watch Nagao’s careful measuring, brewing, and pouring of umami-forward green tea (okuyutaka), then a slightly sweeter Japanese black tea, then a matcha pour, and finally a delicate, chilled ...
Oribe became the foremost tea master in Japan after Rikyū's death, and taught the art of chanoyu to the 2nd Tokugawa shōgun, Tokugawa Hidetada. Among his other famous tea ceremony students were Kobori Enshū, Honami Kōetsu and Ueda Sōko. The artistic influence of the still-popular Oribe-ware style of ceramics is attributed to Oribe and ...
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