Great video! I also would love to watch more videos about tea ceremony! I would love to learn how to do it properly and of course, everything about all the tools, history, different schools and all! So very interesting!
More tea ceremony videos please! Somehow it’s pretty difficult to find detailed explanations of the choreography and etiquette as well as the ideology behind it (in English at least).
Can oblige! Detailed explanation of the temae and its choreography are the domain of a sensei which I'll avoid touching on (for now...🙃), but I'll happily make some videos about chanoyu, it's history, the different schools, the ideologies, etc.
@@tezumitea thanks to the pandemic there were some official Urasenke videos released about basic temae (preparation before temae, ryakubon, hakobi, unohana chabako). Have you seen them?
a resounding yes for a series on chawan! it's really beautiful to hear the explanations of the utensils, they are all a work of art. thanks for helping me appreciate these more deeply.
Otsukaresamadeshita. Thank you very much! Great video material about tea utensils. I would be happy to know more about interesting differences among tea schools. You noticed some things, but it will be great to go deeper on this subject. Yoroshiku.
The schools, their histories and their differences are something I'll definitely go into more detail on! I practise Ueda Sōko-ryū which is a much smaller school and slightly older school than the more popular San-senke schools
Thank you for making this video! Are there specific matcha-wan for special occasions? Should a raku chawan only be used for making koicha in a tea ceremony?
Yes, there are! Tenmoku chawan (used atop a tenmoku-dai, as seen in the intro) is used for serving nobles or other high-ranking guests, but also for ritual Kencha offerings to the Buddha as well as for offerings to the deceased. The preferred chawan vary by individual chajin's tastes and the aesthetic principles of the school they practise, but generally more 'wabi' chawan (e.g. Raku, Ido, etc.) are used for koicha while the more decorated bowls (such as painted Kyo-yaki chawan) are used for usucha. But this is less of a hard rule and more of a general practice.
To my knowledge there are no English books on how to make them, only a handful in Japanese. Today, most shifuku in Japan are made by a group, each member handling one task (division of labour) so the knowledge is also dispersed. My friend Kyle Whittington of Studio Shifuku makes them all himself (including custom braiding the himo/cord to the customer's instructions). He's very skilled amd a wealth of information
The small opening was a feature designed to minimise oxidation. A chaire is used to store matcha much like a natsume, but filling it might require more care or the assistance of a funnel. Like any other container, matcha can be scooped from it, but pouring tea out of a chaire is also standard practice. Usually, in the context of a tea gathering, the amount of matcha put into a chaire is measured beforehand (enough for all of the guests) so that it can be poured into the bowl
