I am focusing today on a famous Zen phrase in tea ceremony: "WA KEI SEI JYAKU." If you remember, I posted a picture of a poster with this very phrase written in Japanese calligraphy on my very first blog post of this series. I did a bit of research on it prior to Tea Ceremony classes, and relearned the concept again today. Check out my vlog (video blog) on the subject below:
As I mentioned in the vlog above, we started today's class with talking about Zen Buddhism, and Japanese calligraphy. My teacher mentioned how a poster such as the one I talked about in the vlog is an important part of a typical tea ceremony environment. This can also mean drawings, or letters, that are pertinent to the Japanese Tea Ceremony philosophy. Also, posters with other phrases, or even single characters (like the photo below) are used as well.
Another example of an important phrase in Japanese Tea Ceremony is ichigo ichie. This phrase literally translates to "one opportunity, one encounter." (Not ichigo like strawberry, for those of you who have heard of this term). The meaning of this phrase in the context of tea ceremony is that no tea ceremony performed is the same. Because of this, the appreciation for each time it is experienced should be high-- every moment, every movement is precious, and sincere.
Something that I have failed to mention in previous blog posts is that there is not one single type of Japanese Tea Ceremony performance. The technique I am learning now is bonryaku temae, which uses the tools pictured below.
Something that I have failed to mention in previous blog posts is that there is not one single type of Japanese Tea Ceremony performance. The technique I am learning now is bonryaku temae, which uses the tools pictured below.
The two whisks in the bowl are the "chasen." The bowl to the mid-left is the "kensui," where you throw away the water used to clean the bowl. On the "obon" tray is the "chawan" tea bowl that holds the "fukin" cloth to cleanse the bowl, the black "natsume" that holds the matcha powder, and the "chashaku" spoon. Unseen is the "fukasa" cloth (for the host), and the "kama," the iron pot that holds the hot water. See previous blog posts for images of the last two.
There are different techniques when you are serving usucha (a more diluted tea) or koicha (a darker, thicker tea).
Depicted below is the okashi (sweets) that were served today. To the left, we have higashi, which to me tasted like a very sweet tablet that melts in your mouth. To the right we have kompeito, little, crunchy, colored balls of sugar.
Depicted below is the okashi (sweets) that were served today. To the left, we have higashi, which to me tasted like a very sweet tablet that melts in your mouth. To the right we have kompeito, little, crunchy, colored balls of sugar.
After the sweet-consuming, we began our lesson. This time, we had the opportunity of scooping the matcha from its container (where you mash and grind it to fine powder) to the natsume. We were to make sure the powder made a little mountain in the middle of the natsume-- when I asked why, the teacher responded that it was simply prettier to look at. :) Think I was successful?
After that, we carried on as usual, making and drinking our tea. Our teacher brought a friend to our class later on, with whom we practiced being a formal guest in a tea ceremony. It's so complicated... I really hope that by the end of the summer, I will be able to be a good guest (bow at the right times, say the right things... even make the right noises!). Wish me luck!! Stay tuned for more vlogs/blog posts :)
Until next time,
justajae
Until next time,
justajae