The sado 茶道, tea ceremony, one of Japan's cultural world famous. Can be sampled in the rules matcha, antique tea brought from China by Eisai 栄 西 in 1191. Initiated in the 15th, it crystallizes in the 16th under the influence of Sen no Rikyu 千 利 休, eventually freeze during the first part of the 17th century. Although the outcome of the monastic community ( Chan 禅, Zen ie, essentially), sado was widely supported by the warrior class who govern Japan in the Middle Ages. During the second half of the 16th century, successive Shoguns Oda Nobunaga and Toyotomi Hideyoshi 织田信长 豊 臣 秀吉 did the tea master Rikyu them. Then the warriors Furuta Oribe 古田 织 部, later Kobori Enshu 小 堀 远 州 brought their very personal brand of tea ceremony.
However, as we begin the long reign of the Tokugawa 徳 川, the sado , with many schools, freezes in strict and rigid, losing its popularity, and that remains the prerogative of the warriors, not as a passion as it was for Hideyoshi example, but merely as a social practice, single item "worldly".
After the restoration of imperial power in 1868, the sado threat of extinction, but the Meiji government succeeded in saving this important cultural treasure by making it a part the education of girls. Thus, this practice still retains a very feminine image while he is behind a very masculine world.
However, from the early 17th century a new movement, or rather a new and practical tea is emerging in Japan. The scholars, in a spirit of freedom and in reaction to the established order that symbolizes the matcha and sado are turning to a new type of tea, sencha , leaf tea you drink infused a teapot. Of course it is not yet what we call " sencha " today, but what was then called " Tocha " (唐 茶 literally "Tea Tang), which means green tea in China that is now called kama cha-iri . For these scholars, matcha, opaque, represents the troubles of the world, while the liquor transparent "sencha" evokes their clarity of mind. There are of course among them a strong influence of continental culture, philosophy, painting, literature and hence .... gong fu cha 工夫茶.
This movement initially called "sencha shumi (煎茶 趣味 taste for sencha) was initiated by the monk Kôyûgai 高 游 外 (also called "the old tea seller," Baisaô 売 茶 翁), then followed by the cream of thinkers, writers and painters of the 18th sicèle as Tanomura Chikuden 田 能 村 竹田, Raisan yo 頼 山阳, or Akinari Ueda 上 田秋成, famous author of Tales of the Moon and Rain . Their practice
tea is free, accompanied by alcohol, and inseparable from their cultural exercises. Also, this movement was the occasion of the arrival of Many accessories, starting with the tea. They will be the first to adopt the new " Sencha" leaves steamed, which appears in the 18th century, and corresponds to our current sencha.
However, in the 19th century this practice of "sencha" gives rise to many schools, and this practice is codified, and eventually freeze, ironically in a ceremony not far removed from the sado , called sencha-do or "way of sencha.
Unfortunately I have no pictures to give an idea of what can look like a meeting of sencha-do, but in the atmosphere, it is very close sado . But what is interesting is the large number of accessories: teapot and cups, of course, but also yuzamashi (accessory to cool water), boiler and heating support (kind of samovar), pitcher Cold water also, a whole set of towels (as in sado ), portable shelf, "spoons" bamboo, tea caddies, and whatnot.
These accessories and the different procedures vary depending on the type of tea used ( sencha , gyokuro , Hoji-cha, etc., depending on the school, or by going on the ceremony (indoors, outdoors) ...
Practitioners sencha-do boast their practice as something much freer, much more focus on taste and enjoyment of tea that sado . Without going into the church quarrels, say that the sencha-do sacrament is still rigid, far from the minds of scholars who "initiated" and that level "taste", their methods can be criticized (too hot water, use of Accessories unsuited at fukamushi-sencha , etc.).
The fact remains that this cultural form is very little known, which is a shame because it could be a medium for the promotion of Japanese tea in Japan and elsewhere.
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