Cha no yu or The way of tea
Cha no yu Demonstration
The one I practice is called Urasenke and its origins go back
to the Tea genius Sen no Rikyu.
To my knowledge, only French to have graduated from the Urasenke
Gakuen Midorikai special school of tea after 3 years of studies
in 1996 with an instructor's certificate.
I teach in the spirit of the school with International exchange
through the way of tea in mind.
A lack of knwoledge of the customs of a culture often leads to
misinterpretations and to greater catastrophes such as war.
So many aspects of the Japanese culture are contain in the
way of tea that its study opens onto a good understanding of the
Japanese people itself and a culture too often called hermetic.
Cha no yu narrowly connected to Zen, offers an opportunity for spiritual developpment
not always sought for.
Hereafter I shall try to offert a comprehensible explanation
of the basics of Cha no yu.
For those willing to know more, please do not hesitate to get
in touch and drop a message.
The Way of Tea
Chado, the way of tea, what is this way presented to foreigners
as the essence of traditonnal japanese culture?
Social, esoteric,culturel, religious? Without doubt it contains
each of those elements without being able to take the name of
any.
Imagine an invitation to lunch or diner. One arrives relaxed
to partake of a meal with one's host.
The chaji (or complete service of tea) also called formal tea
gathering is like this but your host will forget none of the refinements
in order to attend to your smallest need. His care will go as
far as not to share the meal with you to be able to devote his
entire attention to your service.
Your host will endeavour to create a unique moment shared in
the interaction of the time spent together according to the principles
of male and female, yin and yang, ruling the world.
He or she will go further in the refinement of harmony by enacting
the four concepts popularized by the tea genius Sen no Rikyu (1522-1591),
Wa, Kei, Sei and Jaku. Wa is harmony between host and guests,
seasons, utensils, setting. Kei means respect. Sei is physical
and spiritual purity. Jaku is the mental state made possible by
the synthesis of the three others.
Tea is a plant from the camellia family, it arrived in Japan
from China around the 6th century, together with Buddhism.
Its popularization took several centuries as it was kept in
close quarters within the nobility, clergy and later the warriors
class.
The Way of tea as it is known today starts to take shape thanks
to men like Murata Shuko, and Takeno Joo (XVth century) but specially
Sen no Rikyu who gives it its particular taste called "wabi-sabi".
Wabi-sabi is an extremely difficult concept to explain, it
is more felt by an individual who has undertook a certain amount
of training and exposure to the world of tea, it also depends
on the person's artistic culture.
It is beauty found in the withered and used, the rusticity
of patina over a well used object.
No ostentation, discreet beauty felt more than seen, asymmetrical,
unperfect.
Invitation to lunch
One has received an invitation to partake of a shogo chaji
(lunch time) and as one arrives at the host house, the gate and
doors are wide open as a sign of welcome. The path is wet like
just after a short shower,sign of purity.
Nobody is in sight, one enters after taking off the shoes and
dress in the traditional japanese kimono and hakama (skirt like
trousers) for men and white socks (tabis), no hakama for women.
Once in the antichamber (machiai) a refresment (hot water)
is served while admiring the alcove (toko) display.
The door to the garden is opened and the guests make their
way to the tea garden (roji) following a wet path of uneven stones.
A waiting arbor is provided to await the silent greeting of
the host.
After symbolic purification at a water basin (tsukubai) the
guests enter the tea-room through a small crawl-in entrance one
by one leaving their straw sandals dressed against the wall outside.
In the alcove a treasured calligraphy of unfathomable meaning
sets the mood.
The dim light of the shoji and the chant of the boiling kettle
add to the pertinent tranquility of the atmosphere.
The host makes his (her) entry through another door and greets
each guest in turn and responding to the main guest inquiry explains
the meaning of the calligraphy.
Then the serving of a modest meal is announced. In front of
each guest a tray with a bowl of rice, soup and some dish is placed.
Following, sake, the main dish (nimono) grilled fish and various
delicacies are served.
Although sought by the main guest to share the meal with them
the host retires to eat and prepare.
After an exchange of cups of sake between the host and guest,a
sweet is served and the guests are invited to rest in the garden
while the host prepare for the serving of thick tea (koicha).
A gong calls them back and thick tea is served in a single
bowl shared by all the guests bringing a sense of togetherness.
After replenishing of the charcoal a bowl of thin tea is served
in a more informal atmosphere.
Once in a lifetime.
The guests leave after thanking their host. The host looks
at them leaving his sight.
This particular and privilege moment has lasted about four
hours. Host and guest have experienced "ichigo ichie"
once in a lifetime only, as time streches the same thing could
never be experienced twice.
The study of the way of tea opens onto many opportunities,
the chajin or tea person is knowledgeable in many parts of the
Japanese culture, making tea but also cooking, flowers, architecture,
ceramics, calligraphy, poetry, esthetics and much more.
A tea person knows how to bring harmony between humans, things
and the environment to bring peace and tranquility through a bowl
of tea.
Please let me know your comments and suggestions at the following
e-mail:luc@ventdesel.com