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Livros Sobre a Cerimônia do Chá

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Quem se interessa sobre o que é a Cerimônia do Chá pode participar na Sociedade de Cultura Japonesa ou na USP, mas temos também Livros à disposição:



Vivência e Sabedoria do Chá

Autor: Grão Mestre Soshitsu Sen XV.
Escrito pelo Grao Mestre, fala sobre os 4 principios da Cerimonia do Cha, as 7 regras de Rikkyu e conceitos da Cerimonia do Cha com estorias ilustrativas. 
Páginas: 100
Tel: (11) 5571-3117
Capa mole
Medidas: 15cm x 21 cm
















Dô - A Essência da Cultura Japonesa

O Livro Do A Essencia da Cultura Japonesa aborda 7 artes da Cultura Japonesa: Chado – Cerimonia do Chá, Kado – Ikebana, Shodo – Caligrafia, Nô – Teatro Nô, Kodo – Fragrância, Uta no Michi – Poesia e Budo – Artes marciais. A palavra Do significa Caminho e é uma palavra composta de 2 radicais, dentre eles o kubi, que significa pescoço, ou seja, percorrer o caminho significa “arriscar o pescoço” ou dedicar a vida e seguir adiante. Lao-tsé considerava o Dô como a origem do universo. O livro define cada um das 7 caminhos ou artes com histórico e suas correntes no Brasil e no Japão.
Papel Couche
Bilíngue Japonês e Português. Ricamente ilustrado. (4 cores)
Autor: Centro de Chado Urasenke do Brasil (diversos)
 Páginas: 125
 Tel: (11) 5571-3117
Capa dura
Medidas: 22cm x 30 cm


Sorriso singelo O mundo de Shinya Nobuyuki

Poesias
Edição Trilíngue, Português, Japonês e Inglês

Capa Dura, ricamente ilustrado
Autor: Rengue Yamato. Páginas: 40

Tel: (11) 5571-3117











Singularidades da Cultura Japonesa
Livro que aborda a Simbologia como o Espírito Yamato antigo nome do Japão e as Carpas, a Assimetria como os Jardins Japoneses, Simplicidade como a tendência a minimização e a Impermanência como a Cortesia, exclusivas da Cultura Japonesa.
Diversos Autores
Edição Bilíngue, Português e Japonês
Capa Dura, ricamente ilustrado
100 páginas
Medidas: 28cm x 40 cm


Autor: Centro de Chado Urasenke do Brasil (diversos)









Chado Introducao ao Caminho da Cerimonia do Cha
Livro Texto - Gakko Chado - Nivel Básico Dividido em 6 capítulos: O Espírito do Chado, O Cha, Origem da Formação do Chado, Conhecimentos Básicos e a Etiqueta.
100 páginas 4 cores
Capa mole
Medidas: 15cm x 21 cm

Autor: Centro de Chado Urasenke do Brasil (diversos)
Tel: (11) 5571-3117




Hana - A Flor na cultura japonesa
Papel Couche
Português. Ricamente ilustrado. (4 cores)
Autor: Centro de Chado Urasenke do Brasil (diversos)
 Páginas: 125
 Tel: (11) 5571-3117
Capa dura
Medidas: 22cm x 30 cm



Livro Flor - A Flor na Natureza e na Cultura do Japao

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BUNKYO: Nihon no Bi – Beleza do Japão acontece no Bunkyo dando inicio as atividades de 105 anos da imigração japonesa no Brasil

Por Kenia Gomes 


Chado Urasenke – cerimônia do chá (foto: divulgação)
No próximo mês se iniciam as atividades pelos 105 anos de imigração japonesa no Brasil (comemorados no dia 18 de junho). O evento Nihon no Bi – Beleza do Japão, que acontece nos dias 17 a 19 de maio, abre a programação e traz ao público exposições, música e arte, além do lançamento de um livro. A entrada é franca.
O hall do Grande Auditório do Bunkyo recebe a exposição dos professores da Associação de Ikebana do Brasil, num total de 100 arranjos de todas as 13 escolas de ikebana associadas. Além da exposição, os professores também promovem workshops fazendo uma breve introdução e demonstração dos princípios básicos da ikebana, visando estimular a prática dessa arte entre os visitantes.
No Salão Nobre, o Centro de Chadô Urasenke do Brasil promove várias sessões de demonstração da cerimônia do chá num cenário especialmente montado para a ocasião. Também, os professores da Associação Brasileira de Música Clássica Japonesa se apresentam com uma audição de koto, shamisen e shakuhachi.
O espaço ainda conta com a participação dos artistas das Comissões de Arte Craft e Artes Plásticas do Bunkyo, bem como seus convidados, numa exposição coletiva.
A cerimônia de abertura do evento acontece no dia 17 de maio, às 19h, quando também será realizado o lançamento do livro “Hana – Flor – A flor na natureza e cultura do Japão”, em português, publicado pelo Centro de Chadô Urasenke do Brasil.


Um livro dedicado à flor na cultura do Japão


Por Celia Abe Oi

Na abertura do livro, a imagem do pergaminho com a palavra HAKUEI-AN, sala de chá FLORESCER DO BRASIL, denominação da sede da Urasenke no Brasil concedida pelo XIV grão-mestre Tantansai (autor da caligrafia)
Um recorte da tradição japonesa expressa por meio das flores – esta foi a proposta do Centro de Chado Urassenke do Brasil ao editar o livro: Hana – Flor – A flor na natureza e cultura do Japão. Seu lançamento será no próximo dia 17 de maio, na abertura da exposição Nihon no Bi – Beleza do Japão, no Hall de Entrada do Bunkyo.

“Arranje as flores tal como elas estão no campo”, é uma das sete regras apontadas pelo grão-mestre Rikyu ao se reportar aos ensinamentos básicos da cerimônia do chá. Ele se referia à essência do Chabana, o tipo tradicional de arranjo usado durante o ritual do chá, em que se valoriza a singeleza de uma flor.


Capa do livro (foto: divulgação)

Assim, adotando a flor como tema principal, o livro extrapola o universo da cerimônia do chá para enfocar a Ikebana e suas formas de vivificação e as técnicas básicas. Além disso, no terceiro capítulo, traz o “Calendário Oriental e as Flores”, reunindo, em português, informações inéditas sobre as flores no calendário da cultura japonesa.

O livro Hana – Flor, em português, inteiramente em cores, com 200 páginas, é uma publicação comemorativa ao ano do Jubileu de Vinho* (70 anos) da Urasenke na América Latina. Ele estará à venda no dia do lançamento e durante o Nihon no Bi, na exposição de Ikebana.


Fonte: Bunkyo


SERVIÇO


Nihon no Bi – Beleza do Japão (Entrada Franca)
Abertura: dia 17, às 19h, com lançamento do livro “Hana – Flor – A flor na natureza e cultura do Japão”

Data/hora: 18 e 19 de maio, sábado e domingo, das 10h às 18h

Local: Hall do Grande Auditório e Salão Nobre do Bunkyo
Rua São Joaquim, 381 – Liberdade – São Paulo – SP

Informações: (11) 3208-1755

Realização: Bunkyo – Sociedade Brasileira de Cultura Japonesa e de Assistência Social


Apoio
Fundação Kunito Miyasaka
Associação de Ikebana do Brasil
Centro de Chadô Urasenke do Brasil
Associação Brasileira de Música Clássica Japonesa
Comissão de Artes Plásticas e Comissão de Arte Craft do Bunkyo

Livro Singularidades da Cultura Japonesa 100 anos imigracao japonesa

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Livro Singularidades da Cultura Japonesa e trata de aspectos especificos da cultura japonesa.

Simbolos, tais como:
- Flor da Cerejeira
- O Espirito Yamato, antiga denominacao do Japao. Yamato é o nome do maior navio de guerra do mundo pertencente à antiga marinha japonesa. O espirito Yamato é a tradicao espiritual do povo japones que o leva a assumir a responsabilidade
- Nishikigoi - carpas, as joias q nadam
- O Idioma Japones e o Kototama
- Embalar - o ato de embrulhar

Assimetria, Simplicidade, Impermanencia sao outros conceitos discutidos no livro.

Evento Fascinante Cultura Japonesa

Dias 06 (sábado) e 07 (domingo) de setembro de 2008 das 10h às 17h na Sociedade Brasileira de Cultura Japonesa, na Rua São Joaquim 381 Liberdade, São Paulo foi realizada uma Exposição sobre a Cerimônia do Chá e o Ikebana.

Nesta ocasiao em comemoracao aos 100 anos de imigracao japonesa foi publicado o livro Singularidades da Cultura Japonesa, edicao bilingue, sobre diversas particularidades da Cultura Japonesa, de autoria de expoentes da Comunidade Nipo-brasileira e capa do artista Plastico Wakabayashi.

Edicao Bilingue: Portugues e Japones
Formato Capa dura
100 paginas
O livro pode ser adquirido atraves do tel 11-5571-3117.

Livro Do - a Essencia da Cultura Japonesa

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O aprendizado de uma tecnica aliado ao continuo aperfeicoamento eh o Do - caminho. Esta palavra eh composta por dois radicais, dentre eles o chamado Kubi, que significa pescoco, ou seja percorrer o caminho implica em arriscar o pescoco ou empenhar a vida e seguir adiante.

O caminho em chines seria o Tao. Em japones, Do. Em portugues podemos usar o termo curso. O curso eh um processo de aprendizagem e de transformacao da pessoa.

Para isso pratica-se os Otemae (procedimentos) e utiliza-se alguns utensilios.

Natsume

O Natsume eh um recipiente que se coloca cha verde em po, usado na cerimonia do cha fraco. Sua denominacao se origina na semelhanca de seu formato com o fruto da Tamareira (em japones, natsume).

O Natsume de tamanho medio foi criado por Rikkyu (Rikkyu gata chunastume). Em laca preta, combina perfeitamente com qualquer outro utensilio, sem perder a elegancia.

Dô - A Essência da Cultura Japonesa

O Livro Do A Essencia da Cultura Japonesa aborda 7 artes da Cultura Japonesa: Chado – Cerimonia do Chá, Kado – Ikebana, Shodo – Caligrafia, Nô – Teatro Nô, Kodo – Fragrância, Uta no Michi – Poesia e Budo – Artes marciais. A palavra Do significa Caminho e é uma palavra composta de 2 radicais, dentre eles o kubi, que significa pescoço, ou seja, percorrer o caminho significa “arriscar o pescoço” ou dedicar a vida e seguir adiante. Lao-tsé considerava o Dô como a origem do universo. O livro define cada um das 7 caminhos ou artes com histórico e suas correntes no Brasil e no Japão.
Papel Couche
Bilíngue Japonês e Português. Ricamente ilustrado. (4 cores)
Autor: Centro de Chado Urasenke do Brasil (diversos)
 Páginas: 125
 Tel: (11) 5571-3117
Capa dura

19 Sakura Matsuri - Festival das Cerejeiras em Sao Roque dias 04 e 05 de julho de 2015

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 Venha para o 19º Sakura Matsuri – Festival das Cerejeiras Bunkyos

sakuramatsuri 111Nos dias 4 e 5 de julho, das 8h às 17h, acompanhando a floração dos pés de cerejeira, será realizado em São Roque o 19º Sakura Matsuri – Festival das Cerejeiras Bunkyos 2015.
Coordenado pelo Bunkyo em conjunto com as entidades nipo-brasileiras da região, o Sakura Matsuri faz parte do calendário oficial da Estância Turística de São Roque, além de integrar os eventos comemorativos dos 120 Anos de Amizade Brasil-Japão e os 60 anos de fundação do Bunkyo.

Assista ao video:






sakuramatsuri 049A programação cultural do Festival traz diversas oficinas gratuitas, exposições e shows artísticos com apresentações de música e dança, além de taikô, demonstração de artes marciais, entre outros.
Já a Praça de Alimentação, um dos locais mais concorridos do evento, conta com a gastronomia japonesa feita pelas associações locais, que inclui curry rice, guiosa, okinawa soba, oniguiri, temaki, tempurá, udon, yakisoba, yakitori e outros.
sakuramatsuri 050Outras delícias também estarão à disposição do público, como a culinária alemã/austríaca: cervela grelhada, joelho de porco e variados tipos de salsichão; brasileira: churrasquinho, pão na chapa, pastel, feijoada e lanche de pernil; italiana: capeletti, caneloni, rondeli e nhoque; e portuguesa: alheira, bacalhau ao forno, bolinho de bacalhau, caldo verde, carne no espeto de louro, queijo coalho, além de suco de uva e vinho.
Uma novidade neste ano será a presença de food trucks, que estarão vendendo okonomiyaki, takoyaki e hambúrguer de wagyu. Ainda na Praça de Alimentação, vale experimentar a variedade de doces oferecidos por diferentes barracas.
sakuramatsuri 024O setor de bazar também promete variedade de produtos nacionais e importados além de flores, frutas e verduras, fresquinhas ou desidratadas, que são produzidas na região.
Mas, sem dúvida, a grande atração do evento são os cerca de 400 pés de cerejeira floridos, os sakura, que estão espalhados por todo o Kokushikan. O local abriga três variedades: Okinawa (rosa forte); Himalaia (flores miúdas em rosa claro); e Yukiwari (rosa claro).
sakuramatsuri 029A dica é passear pelo Kokushikan e ir fotografando durante o trajeto para não perder a oportunidade de encontrar a árvore mais florida do Festival. A paisagem é imperdível e vale a pena reunir toda a família para uma pose sob as árvores floridas ou parar durante o caminho para tirar aquela selfie e enviar aos amigos que não vieram.
Quem tiver espaço para o cultivo também pode adquirir mudas de sakura, que estarão disponíveis próximo ao setor de bazar.
SERVIÇO
19º Sakura Matsuri – Festival das Cerejeiras Bunkyos 2015
Data: dias 4 e 5 de julho, sábado e domingo, das 8h às 17h
Local: Centro Esportivo Kokushikan Daigaku
(Rod. Bunjiro Nakao, Km 48) Estrada do Carmo, 801 – Bairro do Carmo – São Roque – SP
Ônibus para o evento (antecipado)
Passagem: R$ 30,00 (ida e volta)
O ponto de saída e retorno será em frente à sede do Bunkyo, sito à Rua São Joaquim, 381 – Liberdade – São Paulo – SP (próximo à Estação São Joaquim do Metrô).
Informações: (11) 3208-1755, com Aurora
Horário de atendimento da Secretaria: segunda a sexta-feira, das 9h às 17h30
Coordenação:
Sociedade Brasileira de Cultura Japonesa e de Assistência Social – Bunkyo
Associação Cultural e Esportiva Vargem Grande Paulista
Associação Mallet Golf Kokushikan
Cotia Seinen Renraku Kyoguikai

Nos dias 4 e 5 de julho, das 8h às 17h, realizaremos em São Roque o 19º Sakura Matsuri – Festival das Cerejeiras Bunkyos. Como nos anos anteriores, estamos organizando ônibus para ida ao Festival, com saída do bairro da Liberdade, em São Paulo. Os interessados devem adquirir as passagens antecipadamente junto à Secretaria do Bunkyo (a partir de 1º de junho, segunda-feira).
Lembramos que, infelizmente, não é possível fazer reservas e, no caso de ser adquirida mais de uma passagem, é necessário informar nome, telefone e RG de cada passageiro.
Os ônibus têm saída e retorno determinados e os interessados devem escolher, ao adquirir a passagem, em qual horário desejam embarcar.
O ponto de saída e retorno será em frente à sede do Bunkyo, sito à Rua São Joaquim, 381 – Liberdade – São Paulo – SP (próximo à Estação São Joaquim do Metrô).
Veja abaixo, os horários da viagem:
Sábado, dia 4 de julho
– Saída 8:00h e retorno 16:00h
– Saída 8:30h e retorno 16:30h
– Saída 9:00h e retorno 17:00h
Domingo, dia 5 de julho
– Saída 8:00h e retorno 16:00h
– Saída 8:15h e retorno 16:15h
– Saída 8:30h e retorno 16:30h
– Saída 9:00h e retorno 17:00h
Passagem: R$ 30,00 (ida e volta)
Informar: Nome, Telefone e RG
Ponto de saída/retorno: em frente à sede do Bunkyo
Rua São Joaquim, 381 – Liberdade – São Paulo – SP
(próximo à Estação São Joaquim do Metrô)
Informações: (11) 3208-1755, com Aurora
Horário de atendimento da Secretaria: segunda a sexta-feira, das 9h às 17h30

Tanabata Matsuri - Festival das Estrelas

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37º FESTIVAL TANABATA MATSURI 2015– dias 4 e 5 de julho de 2015, na Praça da Liberdade, Ruas Galvão Bueno e Estudantes, no bairro da Liberdade, em São Paulo.

 O EVENTO É GRATUITO. 


 


O dia do Encontro das Estrelas na verdade eh no 7o dia do 7o mes ou seja 7 de julho.


  
O Tanabata Matsuri, Festival das Estrelas, ocorrerá nos dias 4 e 5 de julho de 2015. No Sábado das 10h00 às 19h00 e no Domingo das 10h00 às 18h00.

QUAL É O SIGNIFICADO DO FESTIVAL DAS ESTRELAS?

Uma lenda japonesa conta a origem do Tanabata Matsuri, Festival das Estrelas.

Há muito tempo, de acordo com uma antiga lenda, morava próximo da Via-Láctea, uma linda princesa chamada Orihime, a "Princesa Tecelã".

Certo dia Tentei, o "Senhor Celestial", pai da moça, apresentou-lhe um jovem e belo rapaz, Kengyu, o "Pastor do Gado" (também nomeado Hikoboshi), acreditando que este fosse o par ideal para ela.

Os dois se apaixonaram fulminantemente. A partir de então, a vida de ambos girava apenas em torno do belo romance, deixando de lado suas tarefas e obrigações diárias.

Indignado com a falta de responsabilidade do jovem casal, o pai de Orihime decidiu separar os dois, obrigando-os a morar em lados opostos da Via-Láctea.

A separação trouxe muito sofrimento e tristeza para Orihime.

Sentindo o pesar de sua filha, seu pai resolveu permitir que o jovem casal se encontrasse, porém, somente uma vez por ano, no sétimo dia do sétimo mês do calendário lunar, desde que cumprissem sua ordem de atender todos os pedidos vindos da Terra nesta data.

Na mitologia japonesa, este casal é representada por estrelas situadas em lados opostos da galáxia, que realmente só são vistas juntas uma vez por ano: Vega (Orihime) e Altair (Kengyu).



O festival teve início há mais de 1.150 anos, na Corte Imperial, e a data tornou-se feriado nacional em 1603.


No Brasil, o Festival das Estrelas / Tanabata Matsuri é realizado desde 1979 pela ACAL – Associação Cultural e Assistencial da Liberdade e pela Associação da Província de Miyagi, na praça da Liberdade, em São Paulo, sempre no mês de julho. No Japão, o festival de Tanabata é realizado em várias cidades, mas o de Miyagui é o mais tradicional. Lá se realiza em agosto, para aproveitar as férias de verão das escolas.



No Tanabata, as ruas do bairro e a praça da Liberdade são decoradas com grandes ramos de bambu que recebem a ornamentação de enfeites coloridos de papel que simbolizam as estrelas. Nesses bambus são pendurados os tanzaku, pequenos pedaços também coloridos de papel onde as pessoas colocam seus pedidos.



Cada um dos tanzakus tem uma cor distinta com os seguintes temas:

Amarelo - Dinheiro
Azul - Proteção
Branco - Paz
Rosa - Amor
Verde - Esperança
Vermelho - Paixão

Shows de cantores, taikô, dança folclórica e variedades fazem parte das atrações do Tanabata Matsuri, que é a principal atividade anual do bairro.

Fonte www.culturajaponesa.com.br

Cerimonia do Cha no Festival do Japao

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A Cerimonia do Cha estará presente no Festival do Japao dias 25 e 26 de julho de 2015 (sábado e Domingo) no Centro de Exposicoes Imigrantes, onde será montada uma Sala de Chá.
Na Sala de 4,5 tatames voce poderá apreciar a Cerimônia degustando o chá verde em pó fraco (matcha) R$ 10 e no Tea Room saborear uma xícara de chá verde de infusão (ryokucha) R$ 8
Quando visitar o Festival do Japão, venha até a Sala de Chá!!!





Assista a uma Cerimonia do Cha no Festival do Japao clique no link abaixo:


 Cerimonia do Cha no Festival do Japao

O FESTIVAL DO JAPÃO, que atualmente é considerado o maior evento da cultura japonesa do mundo, foi realizado pelo KENREN (Federação das Associações de Províncias do Japão no Brasil) pela primeira vez em 1998, comemorando os 90 anos da imigração japonesa no Brasil, com o objetivo de divulgar a cultura japonesa e transmitir as tradições e os conhecimentos culturais para as novas gerações.
De 1998 a 2001, o Festival do Japão foi realizado no Parque do Ibirapuera, com o apoio da Prefeitura de São Paulo, e até o ano de 2004, no pátio do estacionamento da Assembleia Legislativa. Em 2005, a partir da 8ª edição, em busca de maiores instalações, o FESTIVAL DO JAPÃO foi transferido para o Centro de Exposições Imigrantes (atual São Paulo Expo Exhibition & Convention Center), na Zona Sul de São Paulo.
Todos os anos, procuramos trazer atividades diferenciadas, além de novidades, curiosidades gastronômicas, tecnologia e dicas de saúde e bem-estar. Diversas entidades e instituições públicas e privadas do Brasil e do Japão participam do Festival, possibilitando a integração e o intercâmbio de informações.
Completamos 18 anos de festivais ininterruptos, com sucesso cada vez maior, enorme repercussão na mídia e reconhecimento geral da população e dos órgãos internacionais, federais, estaduais e municipais.
A Federação das Associações de Províncias do Japão no Brasil – KENREN, realizadora do evento, mantém vivo o espírito inicial que norteou a criação do Festival: a divulgação da cultura e das tradições japonesas e o apoio às entidades assistenciais, mantendo o caráter de um evento beneficente, sem fins lucrativos.


Festival de Ceramica no Casarao do Cha em Mogi das Cruzes

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Festival de Ceramica no Casarao do Cha em Mogi das Cruzes

Festival de Ceramica Dia 02 de agosto das 9h as 19h no Casarao do Cha em Mogi das Cruzes

Programacao:
Exposicao e venda de pecas de ceramica (mais de 50 Ceramistas)
Demonstracao de torno
Demonstracao de queima de Raku
Workshop de Modelagem
Feira de artesanato, comida e plantas
Degustacao de cha


Conheca o Casarao do Cha


Saiba mais no site www.casaraodocha.org.br




Rikkyu Hyakushu - 100 Poemas de Rikkyu - Rikyu Doka

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Sen no Rikkyu escreveu 100 poemas sobre a Cerimonia do Cha.
  Através da forma de poesia japonesa waka, que usa 31 sílabas, estes poemas transmitem o espírito do chadô e os cuidados que se deve ter no preparo do chá para facilitar a compreensão do iniciante.

 


 
 
"Sono michi ni iran to omou kokoro koso wagami nagara no shisho narikere."
The very heart which tries to enter the Way is the best teacher.

 
"Keiko toha ichi yori narai ju wo shiri ju yori keru motono sono ichi. "
In the training of chanoyu,  as you study and advance through each of the stages,  you must from time to time return to the very beginning. 

 
 "Katatsuki ha nakatsugi to mata onaji koto soko ni yubi woba kakenu tozo shire."
The katatsuki chaire should be held the same way as the nakatsugi,  never placing your little finger under the bottom.

"Bunrin ya nasu marutsubo daikai ha soko ni yubi woba kakete koso mote."
When holding bunrin,  nasu,  marutsubo and daikai chaire your finger should be placed under the chaire.

"Daikai wo ashirau toki ha ooyubi wo katani kakeruzo narai narikeru"
When handling the daikai,  it is the rule to put your thumb on the shoulder.

"Kuchi hiroki chaire no cha woba kumu to iu semaki kuchi woba sukuu tozo iu."
The tea should be drawn (kumu) from a daikai chaire and scooped (sukuu) form other chaire.

"Tsutsu chawan fukaki soko yori fuki agari kasanete uchihe te wo yaranumono."
Wipe the deep cylindrical tea bowl from the bottom up,  without putting your hand into it a second time.

"Tonikaku ni fukuno kagen wo oboyuru wa koicha tabitabi tatete yoku shire."
The best way to learn how to make good koicha is to make it many times.

"Yosonite wa cha wo kumite nochi chashaku nite chawan no fuchi wo kokoro shite ute."
When you are invited to make tea at someone else's home, be careful of the lip of the chawan when tapping the remaining tea off the chashaku.

"Nakatsugi ha do wo yokote ni kakite tore chashaku ha jika ni okumono zo kashi."
Hold the nakatsugi from the side. Place the chashaku flat upon its lid.

"Natsume ni wa futa hangetsu ni te wo kakete chashaku wo maruku okuto koso shire."
Hold the natsume like a half moon. Reflect its roundness when you lay down the chashaku.

 
11-"Koichaire makie horimono moji araba jungyaku oboe atsukauto shire."
Learn to handle thin-tea containers with lacquer designs, carvings or inscriptions with care for the alignment of the design.

"Naninitemo dogu atsukau tabigotoni toru te ha karuku oku te omokare."
Whatever utensil you handle, pick it up as if it were light and put it down as if it were heavy.

"Naninitemo oki tsuke kaeru tebanare ha koishiki hitoni wakaruru to shire."
When you place a tea utensil, you should withdraw your hand as though it were a loved one you were leaving.

"Temae koso usucha ni are to kiku monowo sosou ni naseshi hitowa ayamari."
Those who consider their performance in usucha is not important are wrong.

"Koicha ni ha temae wo sutete hitosuji ni fuku no kagen to iki wo morasuna."
In serving koicha forget the ceremony and keep your attention on making good tea. Do not loose the rhythm of your breathing.

"Koicha ni ha yu kagen atsuku fuku ha nao awa naki yoni katamari mo naku."
When you knead koicha take care that the water be hot, that there is no foam, and that there are no lumps.

"Naraitsutsu mitekoso narae narawazu ni yoshiashi iu ha oroka narikeri."
One learns by looking and studying. Without understanding completely one cannot criticize.

"Kokorozashi fukaki hito niwa ikutabi mo awaremi fukaku okuzo oshiuru."
To the student who has a deep desire to learn the secrets of chanoyu, the teacher should spare no effort.

"Haji o sute hito ni mono toi naraubeshi korezo jozu no motoi nari keru."
Sometimes a person may feel embarassed to ask questions. That embarrassment should be set aside and questions asked.

"Jozu niwa suki to kiyo to ko tsumu to kono mitsu sorou hito zo yoku shiru."
To become skillful in the Way of Tea, three conditions are helpful: empathy, dexterity and experienc
 
21 - "Cha wo furu ha tesaki wo furu to omounayo hiji yori fureyo sorega hiji nari. "

Do not think that tea should be whisked from the wrist;  the secret is to whisk from your arm. 



"Ro no uchi ha sumitori hisago e no hibashi toki kogo neriko to shire. "

During ro season you should know to use a gourd charcoal container,  firetongs with handles,  a ceramic incense container and kneaded incense. 

"Furo no toki sumi ha sairo ni kane hibashi nuri kogo ni byakudan wo take. "
When it is furo season, put the charcoal in a vegetable basket,  use metal firetongs and a lacquered incense container,  and burn sandalwood. 

"Usuita ha tokogamachi yori jushichime mata ha juhachi jukume ni oke. "
The thin board (for flower containers) should be placed seventeen,  eighteen,  or nineteen tatami lines from the edge of the baseboard. 

"Usuita ha toko no daisho mataha hana ya hanaike ni yori kawaru shinajina. "
The thin board (for flower containers) changes in relation to the size of the alcove,  flowers,  and flower containers. 

"Futaoki ni mitsu ashi araba hitotsu ashi mae ni tsukau to kokoroete oke. "
If a lid rest had three legs pay attention to handle it so that one leg is in the front. 

"Fukusa woba tate ha kyusun yokohaba ha hassun hachibu kanejaku ni seyo. "
Make the length of the fukusa nine sun and the width eight sun and eight bu in the kanejaku scale. 

"Chakin woba nagami nuno haba isshaku ni,  yoko ha gosun no kanejaku to shire. "
Know that the measurements of a chakin are length,  one shaku, and width,  five sun, usiing the kanejaku. 
(1 shaku: aproximately 30.3 cm,  and 5 sun:  aproximately 15.2 cm)

"Tsurifune ha kusari no nagasa toko ni yori,  debune,  irifune,  ukibune to shire. "
The length of the chain for a hanging boat flower container will depend up on the alcove: 
know that there are departing boats,  incoming boats,  and boats at anchor. 

"Migi no te wo atsukau toki ha waga kokoro hidari no houni aruto shirubeshi."
When using your right hand, your attention should also be on the left hand.

"Namaru toha tetsuzuki wo hayaku mata osoku tokorodokorono sorowanu wo iu."
This poem gives the difinition of the word <namaru>. This describes a quality of making tea in which one procedure is done very quickly and another very slowly. There should be a move even flow from procedure to procedure.

"Temae niha omoki wo karuku karuki woba omoku atsukau ajiwaiwo shire."
When you do temae, you should treat a heavy object as though it were light and a light object as though it were heavy.

"Bonseki wo kazarishi tokino kakemono ni sansui nadoha sashiai to shire."
When decorating the alcove with a bonseki, know that to use a landscape painting is an interference.

"Itadoko ni hachatsubo chaire shinajina wo kazarade kazaru hou mo arikeri."
There is a method of displaying a tea-leaf jar or tea container on a wooden-floored alcove.

"Sanpuku no jiku wo kakeru ha naka wo kake jikusaki wo kake tsugi ha jikumoto."
When hanging a set of three scrolls, hang the middle one first, then the upper one and next the lower.

"Kakemono wo kakete okuniha kabetsuki wo sanshibu sukashi okukototo kiku."
When hanging a scroll in the tokonoma, a space of three or four bu should be left open.

"Toki narazu kyaku no kitaraba temae woba kokoro ha so ni waza wo tsutsushime."
If you make tea for an unexpected guest, your heart should be simple and everything restrained.

"Hanami yori kaeri no hito ni chanoyu seba kacho no e womo hana mo okumaji."
If you give tea to those returning from flower-viewing, don't hang a picture of birds and flowers nor put out any flowers.

"Tsubo nado wo toko ni kazaran kokoro araba hana yori ueni kazari okubeshi."
If you wish to put a tea leaf jar in the tokonoma, you can only put it above the flowers.

"Shinajina no kama ni yoriteno na ha ooshi kama no soumei kansu tozo iu."
There are a great many names for various kinds of kettles respectively but in general we call kettles kansu.

 "Fuyu no kama iroribuchi yori roku nana bu takaku sueruzo narai narikeri."
It is the rule to set the kama in winter six or seven bu above the iroribuchi.

"Ubakuchi ha irori fuchi yori roku nana bu hikuku sueruzo narai narikeru."
It is the rule to set the hag's mouth kettle six or seven bu below the hearth frame, iroribuchi.

"Hakobi date mizusashi oku ha yoko tatami futatsu wari nite mannaka ni oke."
When carring the mizusashi into the tearoom, it should be placed in the center of one half a tatami.

"Mizusashi ni teoke dasaba te ha yoko ni mae no futa tori saki ni kasaneyo."
When using a teoke mizusashi, it is placed with the handle in a horizontal position. The front half of the lid is taken off and placed on top of the back half of the lid.

"E no mono wo kakeru toki niha takuboku wo in aru ho he hikiokumo yoshi."
When hanging a painting, it is also possible to put the wrapping cord toward the seal side.

"E kakemono hidari migi muki muko muki tsukaumo toko no katte nizo yoru"
The use of picture scrolls, left-sided, right-sided or frontal, depends upon which the lower side of the alcove is.

"Kakemono no kugi utsu naraba oowa yori kubu sagete ute kugi mo kubu nari."
When putting in the peg for hanging the scroll, it should be nine bu below the edge of the ceiling and the peg itself should be nine bu long.

"Toko ni mata waka no tagui woba kakeru nara hokani utagaki woba kazaranu to shire."
If you hang a scroll of peotry in the tokonoma, know to avoid using poetry elsewhere in the room.

"Gedai aru mono wo yoso nite miru toki wa mazu gedai woba misete hirakeyo."
When a scroll with a gedai is viewed at another's place, first examine the gedai then have it hung up.

"Sumi okumo narai bakarini kakawarite yu no tagirazaru sumi ha kie zumi (sumi)."
Charcoal, though placed exactly according to teaching, is dead charcoal if it does not boil the water.

51 - "Furo no sumi mirukoto ha nashi minutotemo minukosomo naomo miru kokoro nare."
We do not look at furo sumi, but because of the fact that we do not see it, 
we must concentrate all the more.

"Kyaku ni nari furo no sono uchi miru tokini hai kuzure nan kizukai wo seyo."
As a guest when approaching to inspect the furo, be careful not to disturb the ash formation.

"Kyaku ni nari soko toru naraba itsunitemo irori no kado wo kuzushi tsukusuna."
Do not spoil the corners of the ro with ash.

"Bokuseki wo kakeru tokiniha takuboku wo matsuza no hohe ookata wa hike."
When hanging a bokuseki scroll, be sure the wrapping cord is toward the lower seat.

"Sumioku ha tatoe naraini somukutomo yuno yoku tagiru sumi ha sumi nari."
Charcoal, though placed contrary teachings, is charcoal if the charcoal boils well the hot water.

"Kyakuni nari sumi tsugunaraba sono sokoni takimono nado ha kubenu kotonari."
If the host should request that the guest lay the charcoal, the guest must refrain from adding the incense.

"Sumi tsugaba gotoku hasamuna jumonji fuchi wo kirasuna tsuriai wo miyo."
When you lay the charcoal, be sure that you do not catch the tripod between the pieces, do not make an X with them and do not separate the pieces.

"Moenokoru shirozumi (sumi) araba suteokite mata amari no sumi wo oku monozokashi."
When there are edazumi which have not burned, leave them and add more.

"Kuzuretaru sono shirozumi wo toriagete mata takisoeru ha nakarikeri."
The burned edazumi should not be picked up and add to the others.
"Inishie ha yakai nadoniha toko no uchi kakemono hana ha nashi to koso kike."
One hears that in the past, during an evening gathering, neither a scroll nor flowers were used in the tokonoma.

"Inishie ha meibutsu nadono kogo he jika ni takimono irenu tozo kiku."
From old times, it has been said that incense should not be placed directly into an incense container of great fame or such.

 "Nijodai sanjodai no mizusashi ha mazu kokonotsume ni okuga ho nari."
In a nijo daime or sanjo daime room,
 the rule is basically to place the fresh water container at nine tatami lines.

"Takekugi ha kawame wo ueni utsuzokashi kawame wo shitani nasukotomo ari."
When putting a bamboo peg into the tokonoma wall, put its skin side up, although there are times when the peg is driven in skin side down.

"Mitsukugi ha naka no kugi yori ryowaki to futatsu warinaru mannaka ni ute."
When putting three bamboo pegs into the tokonoma wall, put the two pegs in either side of the center peg, half way between it and the wall.

"Tsurube koso te ha tateni oke futa toraba kama ni chikazuku hoto shirubeshi."
When using a tsurube mizusashi, it is placed with the handle in the vertical position. The half-lid closest to the kettle is taken off.

"Chaire yori cha sukuu niha kokoroete sho chu go sukue sorega hijinari."
When scooping tea from the chaire, special attention must be given to the rythm with which it is done. First take a little, then a little more and finally the largest amount. This you should know.

"Yu wo kumite chawan ni iruru sonotokino hishaku no neji ha hiji yorizo shiru."
When pouring hot water into the tea bowl, the turning of the bamboo ladle should be done from the elbow.

"Haboki ha furo ni migiha yo ro no tokiha hidariha woba tsukau tozo shiru."
Know to use the right-sided feather for furo, the left-sided feather during the ro season.

"Meibutsu no chawan idetaru chanoyu niha sukoshi kokoroe kawaru tozo shire."
At tea where a famous tea bowl is used, one should be aware of a slight difference in it's handling.
 
"Toko no ue ni kago hanaire wo okutoki ha,  usuita nado ha shikanumono nari. "
When placing a basket flower container on the alcove, a thin board is not placed under it. 

"Okiawase kokoro o tsukete miru zokashi,  fukuro ha tojime tatami me ni oke. "
Look intently to learn about setting utensils down next to each other,  the pouch goes with the seam on a tatami line. 

"Chaire mata chasen no kane o yoku mo shire,  ato ni nokoseru dogu meate ni. "
Learn the correct location for the chaire and tea whisk,  
use the placement of the remaining utensils as a guide. 

"Koita nite koicha wo tateba chakin woba koita no hashi ni okumono zokashi. "
When making koicha,  the chakin is placed near the edge of the small board. 

"Kansho ha dai to sho toni chu chu ni dai to itsutsu no kazu wo utsunari. "
Strike the meal bell with five strokes:  loud,  soft,  medium,  medium,  loud. 

"Tomoshibi ni abura wo tsugaba ooku tsuge,  kyaku ni akazaru kokoroe to shire. "
Adding oil to the lamp pour the oil abundantly,  and show the guests unwavering consideration. 

"Kakemono ya hana wo haiken suru tokoha sanshaku hodoha za wo yokete miyo. "
When viewing the hanging scroll and flowers,  it is best to sit three shaku from the objects. 

"Keiko toha ichi yori narai ju wo shiri ju yori keru motono sono ichi. "
In the training of chanoyu,  as you study and advance through each of the stages,  you must from time to time return to the very beginning. 

"Me mimo miyo mimi nimo fureyo kou wo kagite kotowo toitsutsu yoku gaten seyo. "
Don't look with your eyes or cock your ears to listen,  just dye your heart with Chanoyu.  Look with your eyes and listen with your ears,  smell incense and grasp their meaning with questions. 

"Cha wo tateba chasen ni kokoro yoku tsukete chawan no soko he tsuyoku ataruna. "
When you make tea,  be careful not to scrape the bottm of the bowl with the chasen. 

"Cha ha sabite kokoro ha atsuku motenaseyo dogu ha itsumo ariai ni seyo. "
Tea should not be an exhibition of what the tea man owns. Instead the sincerity of his heart should be expressed. 
 
"Hishaku nite sayu to mizu to wo kumu toki ha kumu to omowaji, motsu to omowaji."
When scooping hot or cold water with the hishaku, do not think of scooping with it or holding it.




"Hishaku nite yu o kumu toki no narai niha mittsu no kokoroe arumono zo kashi."
When scooping hot water with the bamboo ladle, there are three things which require strict attention.




"Yu wo kumu ha hishaku ni kokoro tsuki no wa no sononenuyoni kakugoshe kumu."
You should resolve to scoop water without damaging the neck of the bamboo ladle.




"Furo koicha kanarazu kama ni mizu sasuto hitosujini omou hito ha ayamari."
A person who unquestioningly thinks that water must be added to the kettle when preparing thick tea during the brazier (furo) season is mistaken.




"Akatsuki ha sukiya no uchi mo andon ni yakai nadoniha tankei wo oke."
For dawn gatherings, use andon even in the tearoom; for evening gatherings, set out tankei.




"Hanaire no orekugi utsu ha jishikii yori sanjaku sanzun gobu amari mo ari."
When putting in the hook for the flower container, position it 3 shaku, 3 sun, 5 bu from the floor of the alcove.



"Kama hitotsu areba chanoyu ha naru mono wo kazu no dogu wo motsu ha orokana."
Having one kettle you can make tea; it is foolish to possess many utensils.

from http://www.demoivre.org/TeaHyakka/Winter2004/hyakushu5layout.html 

Porque praticar a Cerimonia do Cha - Kyoto Journal

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Tea Ceremony as the Mythological Journey of the Hero

FROM KJ 1, BY DANIEL R. KANE
“Why do you study Tea?” This is a question I ask myself as often as I am asked. The usual answers perhaps are enough: “It is an aesthetic exercise; a Zen discipline; a unique means of social interaction.” Yet, I have wondered if there might be some other attraction to Tea; something not so apparent; something which, in particular, captivates the imagination of the non-Japanese participant. What I present here are a few personal observations and speculations concerning a possible connection between Mythology and Tea Ceremony.



FUNCTION OF MYTH
  Mythology preserves and transmits essential cultural truths by creating a realm which speaks to our present situ­ation through timeless images and symbols. Gods, goddesses, heroes, heroines, giants, spirits, and demons act out the entire panoply of our inter­nal and external existence. Through their actions we can learn lessons vital to our personal and cultural well-being. Its symbolic written, visual, and spoken language enables a myth to penetrate to the deepest levels of our psyche. For this reason all faiths have a central myth from which its rituals and doc­trines are formed.
Even historically-based faiths, such as Judaism, Christianity, Buddhism, etc., evolved their own mythologies in order to crystallize and proselytize their beliefs. According to Mircea Eliade:
“We are at last beginning to know and understand the value of the myth, as it has been elaborated in “primitive” and archaic societies where the myth happens to be the very foundation of social life and culture. In such societies the myth is thought to express absolute truth, because it narrates a sacred history; that is, a trans-human revelation which took place at the dawn of the Great Time, in the holy time of the beginnings. Being real and sacred, the myth becomes exemplary, and consequently repeatable, for it serves as a model, and by the same token as a justification, for all human actions. In other words, a myth is a true history of what came to pass at the begin­ning of Time, and one which provides the pattern for human behavior. In imitating the exemplary acts of a god or of a mythic hero, or simply by recounting their adventures, the man of an archaic society detaches himself from profane time and magically re-enters the Great Time, the sacred time.”
Although in modern society myth is no longer at the center of life, we still have rituals which are central to our communal and personal growth. Ritual is a natural outgrowth of myth. Even if the symbols are not comprehended, they are usually apprehended. So long as a ritual has the power to move one on a subliminal level, it retains its importance within the life of the community.
Even though the outward forms of myth reflect the culture from which it developed, the content of all myths fol­lows patterns which cut across cultural barriers. The farther away from specific religious doctrines the myth and its con­nected rituals become, the more it trans­cends its cultural base and speaks univer­sally.

ZEN AND TEA


The Way of Tea has undergone many transformations since its origins j~ 7th Century Chinese Buddhist temples. Eventually Tea died out in China, but continued to flourish in Japan through the efforts of Zen ‘Buddhist priests. As Tea moved out from the confines of the temple into the circles of the aristocracy it became not only a spiritual expression, but a social event as well. The social aspects of Tea became so prevalent that its Zen foundation was almost completely obfuscated.
Today the social aspects of Tea are uppermost in the minds of most Japanese practitioners, who generally are women for whom doing Tea is a social grace acquired in preparation for marriage. However, the spiritual aspects of Tea, as exemplified in Zen, are not completely forgotten even if they are not widely applied.
Since Zen looks beyond the symbol to the thing, the stereotypes that most of us have constructed concerning color, sex, and age, as well as the dogmas of ethnic-bound cultures, are seen to be man-made, not part of the nature of things. Each person is structured, or “coded”, to live best in his particular transaction with the Great Tao; he has his private Tao. As each of us opens himself to the operation of his secret code, he progressively functions more harmoni­ously…. The same inner coding or wisdom that heals a cut or mends a broken bone can heal the psychic wounds that each of us suffers.
The word Zen is the Japanese form of the Chinese word Ch’an, which is the Chinese form of the Indian Dhyana, meaning a particular kind of meditation. When monks brought Ch’an to Japan in the twelfth century, it developed even more rapidly and influenced the culture even more profoundly than it had in China … It shaped not only the relig­ion of the people but also the orientation of the creative workers in sculpture, painting, architecture, landscape gar­dening, house furnishing, the theater – even bushido, the code of the warrior, and the “arts” of swordsmanship and archery.

SYMBOLS AND THE COLLECTIVE UNCONSCIOUS


The genuine creative act relies upon the intuitive connection between outer phenomena and an inner perception of the significance of such phenomena in order to give expression to further interpretation of the meaning of the phenomena. All art is symbolic. The painting of a tree is not a tree, but a symbol in coloured pigments representing what we call a tree. This holds true whether the representation is “realis­tic” or “abstract”. The artwork is an expression of the artist’s inner response to the idea of a tree. It is not even necessary for the artist to actually see a tree.
Symbols in any form rise from the unconscious. Profound symbols rise from deep regions and consequently resonate in the deepest levels of the psyche of those who experience them. As Jung has postulated:
“In addition to our immediate consciousness, which is of a thoroughly personal nature and which we believe to be the only empirical psyche (even if we tack on the personal unconscious as an appen­dix), there exists a second psychic system of a collective, universal, and impersonal nature which is identical in all individu­als. This collective unconscious does not develop individually but is inherited. It consists of pre-existent forms, the archetypes, which can only become conscious secondarily and which give definite form to certain psychic contents.”
I feel that the ritualized movements, pre­scribed order of procedures, codified manners, patterned speech, physical set­ting, utensils, and symbolic nature of Tea place the participant in proximity to mythic archetypes and in so doing, the guest relives the ancient and sacred jour­ney of the hero.

THE PRACTICE OF TEA


There are two main forms of expres­sion for the practice of Tea. One is the chakai (tea gathering) where many people are served sweets and a bowl of thin tea (powdered green tea leaves mixed with water and whipped until foam floats on the surface — called usucha). The atmosphere is often rushed since there are many people to serve.
The other form of expression is the chaji (tea event) consisting of a meal, two charcoal ceremonies, two types of sweets, thick tea (a large amount of tea mixed with water to the consistency of heavy cream-called koicha), and usucha. It is given for a few people in a small tea house set in a garden. The chakai may take only twenty minutes; the chaji takes four hours with emphasis on allowing the underlying meaning of the event to make itself evident to the guests. It is the chaji held at noon dur­ing winter season (the time when a porta­ble brazier is used) to which all paral­lels to myth shall be made.

THE MYTHOLOGICAL JOURNEY


The mythological hero, setting forth from his common day hut or castle, proceeds to the threshold of adventure…. Beyond the threshold, then, the hero journeys through a world of unfamiliar yet strangely intimate forces some of which give magical aid (helpers)…. When he arrives at the nadir of the mythological round, he undergoes a sup­reme ordeal and gains his reward… intrinsically it is an expansion of con­sciousness and therewith of being (il­lumination, transfiguration, freedom). The final work is that of the return…. At the return threshold the transcendental powers must remain behind; the hero re­emerges from the kingdom of dread (re­turn, resurrection). The boon that he brings restores the world (elixir).
The hero receives a challenge, often from the gods, to perform a specific task. Usually the task involves going to an unknown land and bringing back either a sacred or magic object or a message from an oracle. This often involves participation in secret rites and initiation rituals. The guest receives an invitation from the host, the Omnipotent Creator of the chaji. The host selects the time, setting, theme, utensils, menu, sweets, tea, and all the other components necessary to do a chaji. The invitation is a formal summons to gather for a specific reason.

MYTHIC TIME/TEA TIME


Tea has its own time, like mythic time. It is a time set aside from time, from the everyday perception of events set in chronological sequence. During the chaji there is a sense of suspended time—timelessness.
Ironically, despite the ‘timeless’ feeling the guests sense, the chaji is carefully regimented. When to prepare food, when to build the fire, when to serve the tea, all depend on a timing as precise as ballet.
A Tea ceremony is a seated dance, an orchestrated ritual, as deliberate, paced, and formal as the elevation of the host in a Catholic Mass.
If all is ready for the guests to enter when they arrive, the walk outside will have been sprinkled with water. The gate will be open and will also have been sprinkled. The guests arrive and enter the main gate and go to a waiting room. The last guest closes and locks the gate. The outside world is shut away. It is now time to prepare to encounter the mystery.

PREPARATION FOR THE JOURNEY


The guests are served some hot water from the kettle. The water is often from a shrine or temple and is, therefore, sacred water. It is the water which will be used for cooking and for making the tea. But that is later; now it is to refresh them after their travel.
They are told to go outside to a waiting area when they have finished. After a few moments of quietly con­templating the garden, they hear the splash of water as the host pours fresh water into a stone basin near the tea house. Soon the host is seen approach­ing. Starting with the main guest they move forward in a diagonal line. They make a deep, formal, silent bow to the host. The host returns to the tea house; the guests sit again. All is ready; the guests may enter the tea house.



THE FLIGHT THROUGH THE FOREST


The first guest proceeds slowly through the garden. The other guests remain seated. A tea garden usually has no flowering plants. Its emphasis is on the color green with its variety of hues and its symbolic relationship to life and growth. The tea garden does not give the viewer a spacious expanse of shrubs, trees, flowers, grass and stones. Rather, it is an echo of the primordial forest of trees, shrubs, and moss.
Thus, let a person take a delight in the natural harmony of heaven and earth; let him transplant mountains, rivers, trees and rocks to his own fireside and experi­ence the five elements (within his own self). Let him draw from the source of heaven and earth and savor in his mouth the taste of the wind. Is it not mighty? Ple­asure in the spirit of the harmony of heaven and earth—that is the Way of chanoyu (Tea Ceremony).
The guest is lifted above the green which is on all sides on stepping stones cal­led tobiishi (flying stones).
A great many symbols and significations to do with the spiritual life and, above all, with the power of intelligence, are connected with the images of “flight” and “wings”. The “flight” signifies intelli­gence, the understanding of secret things and metaphysical truths. If we con­sider the “flight” and all the related sym­bolisms as a whole, their significance is at once apparent: they all express a break with the universe of everyday experience; and a dual purposiveness is evident in this rupture: both transcendence and, at the same time freedom are to be obtained through the “flight”. The roots of freedom are to be sought in the depths of the psyche, and not in conditions brought about by certain historical moments. The breaking of the plane effected by the “flight” signifies an act of transcen­dence, the longing to go beyond and “above” the human condition, to trans­mute it by an excess of “spiritualization” to see the human body behaving like a “spirit”.
The tea garden is named roji (dewy path) and the host takes great care to see that the entire garden is wet whenever the guests walk through it. The ideal is to have the moisture just beginning to dry in places. For not only is it the Great Forest Primeval, it is the Dawn of Existence as the Day of Creation is approaching. Okakura referred to the 17th-century Tea Master Enshu’s feeling for the roji as follows:
He wished to create the attitude of a newly awakened soul still lingering amid shadowy dreams of the past, yet bathing in the sweet unconsciousness of a mellow spiritual light, and yearning for the freedom that lay in the expanse beyond.
The hero leaves his country and travels through uncharted lands. The forest represents the severing of ties with those things which are familiar and recognizable. The forest is dark, foreboding, encompassing, but above all, visually separates us from the comfortable landmarks of our native surroundings. The forest is essentially a manifestation of the Earth Mother. By yielding to Her we are refreshed and nurtured. Although mysterious, some­times frightening, She has abundant life – lush, fertile and primitive.
In the original sense of the word ‘garden path’, roji, ro was interpreted as ‘to manifest’, and ji as ‘heart’. Thus its meaning was to reveal ones ‘inner nature’. ‘Garden path’ signified eradicating the eternal suffering of the world along with its root causes, and manifesting the Buddha-nature of eternal truth and real­ity.

PURIFICATION


The first guest comes to a gate and opens it to enter the Inner Roji. For the first time, perhaps, the edge of the tea house can be glimpsed. Near it is a stone basin (tsukubai) filled with water with a wooden ladle across the top of it. The guest crouches before the tsukubai and scoops out a ladle full of water. The guest rinses the left hand, then the right hand, then pours water into the cupped left hand, sips it, and rinses the mouth, emptying the water into the area in front of the basin. The ladle is held upright so that the rest of the water flows out down the handle. The ladle is put back. The dust of the world has been washed away; the body and the soul have been made pure. This ritual is the same as that done before entering a Shinto Shrine so that the visitor stands before the god in a cleansed, i.e., purified state. And the Brahmin washes in the Ganges; and Christ was baptized in the Jordan; and Catholics are blessed with Holy Water.

THE THRESHOLD OF EMPTINESS


The guest goes to the tea house, at which time the second guest starts through the garden. The small square door (nijiriguchi— humbling entrance, approximately 68cms) to the tea room has been left slightly open. The guest steps upon a large stone (yakuseki) in front of the door, crouches, and opens the nijiriguchi. This is not a humble entrance, such as a rustic old farmhouse door. This is, indeed, a ‘humbling’ entrance. To enter the Inner Sanctum, the hero must get rid of all vestiges of pride, for it is hubris which usually causes the hero’s downfall. The guest’s sandals are left outside and the guest crawls into the tea room.
One of the names for the tea room is sukiya, place of emptiness, from “suku”: to be empty. Zen master Ikkyu, under whom many tea masters studied Zen, had this to say concerning emptiness:
All things inevitably become empty, and this emptying process signifies a return to the source of original being.
The concept of emptiness is central to Zen Buddhism and also plays an important role in mystical Taoism. The Ten Oxherding Pictures with Commentary and Verses solidified in the 12th century to become a major Zen parable showing the path to enhightenment. The Eighth Picture depicts enlightenment as an empty circle. The following verse accom­panies it:
Whip, rope, Ox and man alike belong to Emptiness.
So vast and infinite the azure sky that no concept of any sort can reach it.
Over a blazing fire a snowflake cannot survive.
When this state of mind is realized comes at last comprehension
of the spirit of the ancient Patriarchs.

And from a Taoist Mystical treatise entitled The Book of Consciousness and Life, the eighth and final step of meditation is:
Empty Infinity
Without beginning, without end, without past, without future.
A halo of light surrounds the world of the law.
We forget one another, quiet and pure, altogether powerful and empty.
The emptiness is irradiated by the light of the heart and of heaven.
The water of the sea is smooth and mirrors the moon in its surface
The clouds disappear in blue space; the mountains shine clear.
Consciousness reverts to contemplation; the moondisk rests alone.

The picture which accompanies the above verse is an empty circle.

A TEMPLE OF NUMBERS


The ideal tea room is 4.5 tatami mats (approximately 3 square meters: see Figure 2). This dimension is significant because it divides the room into 9 equal parts of .5 tatami each (see figure 3) Nine is considered in many cultures to be a number symbolizing completion. Its divisions contain all the other num­bers:1&8, 2&7, 3&6, 4&5; and if the numbers 1 through 9 are added together they equal 45 and these digits add up to 9. Also, any single digit mul­tiplied by nine yields a product which adds upto9: 2×9=18=9; 3×9=27=9 etc. But beyond these numerological connections, the tea room can be consi­dered a temple. Seventeenth Century Tea Master Sen Sotan said:
It was on the basis of (the) interpreta­tion (of the garden path meaning ‘to manifest the heart’) that the tea-room was given the name roji, in that it is the temple in which the Buddha-nature is manifested within us.
Joseph Campbell comments thus on the function of myth and temples:
“For a culture still nurtured in mythology the landscape, as well as every phase of human existence, is made alive with symbolical suggestion. The hills and groves have their supernatural protectors and are associated with popularly known episodes in the local history of the creation of the world. Here and there, furthermore, are special shrines, wherever a hero has been born, has wrought, or has passed back into the void, the place is marked and sanctified. A temple is erected there to signify and inspire the miracle of perfect centeredness; for this is the place of the break­through into abundance. Someone at this point discovered eternity. The site can serve, therefore, as a support for fruitful meditation. Such temples are designed, as a rule, to simulate the four directions of the world horizon, the shrine or altar at the center being symbolical of the Inexhaustible Point. The one who enters the temple compound and proceeds to the sanctuary is imitating the deed of the original hero. His aim is to re4earse the universal pattern as a means of evoking within himself the recollection of the life-centering, life-renewing form.”

SACRED MANDALAS


It was the custom in ancient India, as elsewhere, to construct temples based upon a mandala, a design often used for meditation.
The Mandala’s basic motif is the premon­ition of a center of personality, a kind of central point within the psyche, to which everything is related, by which every­thing is arranged, and which is itself a source of energy… This center is not felt or thought of as the ego, but if one may so express it, as the self. Although the center is represented by an innermost point, it is surrounded by a periphery containing everything that belongs to the self – i.e. paired opposites that make up the total personality. This totality comprises first of all, the personal uncon­scious, and finally an indefinitely large segment of the collective unconscious whose archetypes are common to all mankind.
The design of the Hindu temple is based upon a square. Usually quadrangular forms symbolize conscious realisation of inner wholeness; the wholeness itself is most often rep­resented in circular forms.
Quarternity is reflected in the four seasons, the four directions of the wind, the four Gospels, the four sons of Horns, the Four Noble Truths of Buddha, the Four Virtues of Tea (Har­mony, Respect, Purity, Tranquility) etc.
Great importance is attached to the establishment of the (Hindu) temple’s ground plan because it functions as a sacred diagram (mandala) of the essen­tial structure of the universe. The man­dala is a concentric figuration, usually a square divided into a number of smaller squares by an intersecting grid of lines. This arrangement of central squares with others that surround it is taken to be a microscopic image of the universe with its concentrically organized Structure. By constructing this diagram to regulate the form of the temple, a symbolic connec­tion is created, binding together the world of the gods — the universe, and its miniature reconstruction through the work of man. Brahma occupies the central nine squares and is surrounded by various planetary divinities, including the Sun and Moon. The mandala is thus able to incorporate the courses of the heavenly bodies which are related to all recurring time sequences. It may also contain an image of the cosmic man. This cosmic figure is identified with the processes of the creation of the universe and its underlying structure. Profound signifi­cance is attached to the centre of the temple mandala, as it is here that the worshipper may experience transforma­tion as he comes into direct Contact with the cosmic order. The plan of the temple is strictly oriented to the cardi­nal directions.

THE LO SHU AND THE HALL OF LIGHT


The nine-fold square is the config­uration used for constructing the Chinese pattern known as the Lo Shu, the Writing from the River Lo. The Lo Shu is a magic square with the numbers 1 through 9 arranged in such a way that each column or row of three figures and each diagonal add up to the same number. At the center is the number 5 representing the five elements (fire, water, wood, metal and earth). The Lo Shu was used 1300 years ago by Empress Wu as the floor plan for a large temple she built and dedicated to heaven, called Ming T’ang or Hall of Light.
Except for room 5, each odd-numbered room had a single dais and each even-numbered room a double dais, making twelve in all, one for each month of the year. The Chinese year varied in length and citizens found it hard to keep their diaries in order. At the beginning of each month, an official, mounted the appropriate dais and read out the Procla­mation of Space and Time so that everyone could be clear about the date. What gave the proclamation its special authority was the arrangement of the rooms.
The Lo Shu was in existence long before Empress Wu utilized it for the Ming T’ang. It was connected to early Taoist thinking which had a strong influence upon Chinese Buddhism.
Buddhism is said to have officially reached China during the first century A.D., and after some three hundred years of adjusting it to suit their established teachings of Confucianism and Taoism, the Chinese embraced it as their own. (it was the admittance of Taoist beliefs into Chinese Buddhism that laid the foundations for the school of Ch’an Buddhism, the parent of Japanese Zen.).

THE I CHING AND TEA

  The I Ching (Book of Changes) is the major treatise for both Confucianism and Taoism. Its origins are lost in antiquity, but a version edited and annotated by Confucius has come down to our time. The underlying theme of the I Ching is change.
He who has perceived the meaning of change fixes his attention no longer on transitory individual things but on the immutable, eternal law at work in all change. This law is the tao (and) was represented by the circle divided into the light and the dark, yang and yin.
In the I Ching eight three-lined configurations consisting of varying combinations of broken (yin) and
unbroken (yang) lines form the basis of a system of images which carry deep philosophical meaning. These trigrams are paired to form 64 hexagrams representing a complete life cycle.
The connection between the eight trigrams of the I Ching and Tea can be seen in the use of the hakke bon in a procedure known as gyo no gyo daisu. This procedure came from China and from it the more simple procedures most people use today were derived. The hakke bon is a black lacquered round tray inlaid with a circular pattern of the eight trigrams grouped in what is called the Inner World Arrangement. This tray supports the chawan (tea bowl) and chaire (tea container) and rests upon the ten ita (heaven board) of the daisu (stand). The trigram K’an, the Abysmal, is in the north and represents winter; in the east is C/zen, the Arousing, spring; in the south, Li, the Clinging, summer; and in the west, Tui, the Joyous, autumn. These trigrams also represent midnight, morning, noon and evening, respectively, beginning with K’an and moving clockwise. The trigrams at the ordinal points represent the transitions from season to season and hour to hour. (It may be of interest to note that the trigram which rules the southeast, where the guests enter, is called Sun, the Gentle; its attribute: penetrating.) When read in sequence from Chen in the spring all eight trigrams comprise the cycle of a day, a year and a lifetime.
The Inner World Arrangement was combined with the Lo Shu from ancient days. By superimposing the Inner Worid/Lo Shu arrangement upon the nine fold square of the 4.5 mat tea room we create a mandala representing the cyclic passage of time.
The altar of the Hindu temple is at the center. The center room of the Ming T’ang, the temple built by Empress Wu, is empty. There is no trigram at the center of the tea room. The number from the Lo Shu for the center of the tea room is 5, which represents the unification of all things or, in other words, the Buddhist Void from which all things emerge and into which all things dissolve. The Void is the Great Emptiness reflected in the Eighth Oxherding Picture of Zen and the eighth stage of meditation from the Taoist ‘Book of Consciousness and Life’. During a chaji the bowl of tea is placed upon the center square for the guests to receive. Thus the center becomes the dynamic emptiness of the Buddhist Void, the Inexhaustible Point, the World Navel, the Place of Everlasting Spiritual Nourishment.


THE TEA ROOM, BUDDHA’S HEART, AND THE COURSE OF THE SUN


By tracing a line down the center of the tatami from temaeza (the place where the tea is made in the northwest) through the center square, down the guests’ tatami and repeating the process starting in front of the tokonoma (alcove), we arrive at the figure of the swastika, which is a mandala in itself, based on a four-fold square.
The swastika was the monogram of Vishnu and Siva in India, the battle-axe of Thor in Scandinavian inscription and a favourite symbol with the Peruvians. It is said to be the first of the 65 auspicious signs on the footprint of Buddha. It is described as “the accumulation of lucky signs possessing ten thousand efficacies (and) is also regarded as the symbol or seal of Buddha’s heart. The Swastika represents the “fire’s cradle” i.e., the pith of the wood, from which in oldest times in the point of intersection of the two arms the fire was produced by whirling round an inserted stick. On the other hand, according to the view most wide spread at the present day, it simply symbolizes the twirling movement when making fire, and on this, too, rests its application as a symbol of the sun’s course.
Thus the tea room becomes the nine-fold square mandala of the Cosmic Man containing the Swastika of Buddha’s Heart, which can also represent the circular course of the sun and in so doing, the passage of time as reflected in the day/year/life cycle of the Inner World Arrangement of the eight trigrams of the I Ching and the magic square of the Lo Shu. According to Aniela Jaffe:
“Every building, sacred or secular, that has a mandala ground plan is the projection of an image from within the human unconscious into the outer world. The city, the fortress, and the temple become symbols of psychic wholeness, and in this way exercise a specific influence on the human being who enters or lives in the place. (It need hardly be emphasized that even in architecture the projection of the psychic content was a purely unconscious process. ‘Such things cannot be thought up,’ Dr. Jung has written, ‘but must grow again from the forgotten depths if they are to express the deepest insights of consciousness and the loftiest intuitions of the spirit, thus amalgamating the uniqueness of present-day consciousness with the age-old past of humanity.’”

WORDS FROM THE SAGE


The guest goes to the tokonoma in the dimly lighted room. The tokonoma is placed in the north and is related to temple architecture. (In Chinese Ch’an monasteries the tokonoma was a special shrine before which monks burned incense, drank ceremonial tea, and contemplated religious artwork.) In the tokonoma is a scroll upon which is written a saying, usually philosophical and often from a Zen temple. It is frequently short – perhaps a single word – and somewhat cryptic.
And the hero, tired after the rigors of traveling through unknown lands, pauses a moment to rest and is greeted by an old sage who utters a few words of wisdom.

THE FURO MANDALA


The guest now goes to the furo (portable brazier) and kama (kettle). The round, three legged furo is placed on a square, black lacquered board (isa). Inside the furo, along with ash and burning charcoal, is a gotoku, a three legged metal stand supporting the kama. Although some furo do not use gotoku, the most commonly used ones do. The furo has two legs in back and one in front; the gotoku has two legs in front and one in back. Excluding the highly variable shapes of the kama, a schematic representation of the furo and gotoku reveals another mandala as seen from above. By drawing a line bet­ween the points of the furo and gotoku legs, respectively, we form two interse­cting triangles going in opposite direc­tions inside the round furo.
The standard style furo is made of clay (earth) and thus the arrangement of wooden ita, clay furo, burning charcoal, iron kama and boiling water represent the five elements.

FOOD FOR BODY AND SOUL


The last guest enters, closes, and locks the nijiriguchi. After the guests have each looked at the scroll, furo, and kama, the host enters and formally greets each guest, then explains the various items the guests have seen in the waiting room and the tea room. As far back as the Heian Period (794-1185 A.D.) evil influences were thought to flow from the northeast. (When Kyoto was founded a temple was built on Mt. Hiei in the northeast to protect the city.) The host’s entrance is in the southwest. The host absorbs the evil influences from the northeast and pro­tects the guests who sit in the east facing the Western Paradise of Buddha.
A multi-coursed kaiseki meal is served. Kaiseki means ‘bosom stone’ and comes from the old custom of Buddhist monks of placing warm stones inside their robes against the stomach to ease the pangs of hunger. Although today the meal has become very elabo­rate, originally it was meant to be a light meal sufficient to appease hunger, but not a feast. An older name for kaiseki is yakuseki. The word yaku means medicine. In many Buddhist temples only one or two meals were allowed. Since this is usually not enough, another meal was served which was for ‘medicinal’ purposes. Although it was a regular meal, by referring to it as ‘medicine’ it did not violate the rule of the temple.
The large stone in front of the nijiriguchi is also called yakuseki.
Even though this yaku means service, the sound of the word connects it with yaku meaning medicine. (It is common in Japan to use an object because its name is symbolically related to some­thing else. Example: there is a small cit­rus fruit called dai’ai. Daidai also is the word for generation after generation. So the fruit is used to symbolize longevity in New Year’s decorations.) If the underlying meaning for both the stone and the meal is connected with medicine, then the feeling is that these things promote healing.
Kaiseki has elements of both Buddhism and Shinto. For example, the size of the oshiki (serving tray) is taken from the old-style lacquered paper placemats used by monks. The paper was stored by folding it in such a way that the creases made a nine-fold square. Each guest receives a tray on which is served rice, soup, and fish. The rice and soup are served in covered bowls patterned after the bowls used in temples. The bowls and lids nest in each other when stored and are called yotsuwan (four bowls). For Tea there is also fish, not found in temple cooking, which is vegetarian. The fish is in a ceramic dish. Therefore, there are five bowls on the tray. The number five may be connected with the five elements and could represent “a hermaphroditic union of nature”. Psychologically, five “corresponds to the unified personality which gives equal consideration to all four functions”. (Jung’s four functions: thinking, feeling, sensation and intuition.)

RITES OF INITIATION


Kaiseki is more than a means for fortifying the body; it is a spiritual initiation as well. Initiation into a secret society or as a prelude to the acceptance of secret or sacred knowledge often requires the initiate to eat or drink a sacred substance and be in an altered state of consciousness. Sometimes this ‘other-state’ is induced through drugs, meditation, fasting, dancing, or chanting. But the most common means is through alcohol, particularly wine. The Greco-Roman rites to Dionysus, parts of which were later echoed in Roman Catholic rituals, included the drinking of wine which lowered consciousness and made the initiate more receptive to receiving the mysteries. In the Mesopotamian Epic of Gilgamesh, the wild man, Enkidu, is tamed by being given bread to eat and wine to drink, for these are products of civilization. And the eating of bread and drinking of wine became the sacrament for Christians.
The offering of something from the sea, something from the land, and sake (rice wine) comprises the sacred offering in Shintoism. The most ritualized segment of kaiseki comes when something from the sea and something from the land are served on an unfinished square cedar tray measuring 8 hassun, approximately 24 cm. on each side. The tray is fashioned after the top portion of the elevated tray (sanbon) used in Shinto Shrines to make offerings to the gods. In a complicated procedure these foods are served with several helpings of sake. Sake is sacred to the gods and it is also felt in Japan that intoxication brings one closer to the divine. The saucer-like cup it is served in is also the same shape as that used in Shinto Shrines. The color is red — the color of cinnabar, which Chinese Taoist alchemists thought imparted immortality. One cup is passed from host to guest to host to guest, etc. This is called chidori sakazuke (the bird cup) because it passes like a bird between people. The bird is an ancient symbol for the soul in many cultures.
Kaiseki, particularly hassun, as a rite of initiation thus prepares the guest to receive the earth secrets embodied in the making and drinking of the tea.
The touch of Earth is always reinvigorating to the son of Earth, even when he seeks a supra-physical Knowledge. It may even be said that the supra-physical can only be really mastered in its fullness when we keep our feet firmly on the physical. And it is certainly the fact that the wider we extend and the surer we make our knowledge of the physical world, the wider and surer becomes our foundation for high knowledge.

BUILDING THE SACRED FIRE


Next, the fire is prepared in a ritualized fashion. During this, the furb is wiped three times with three bird feathers tied together, a further connection with the sacred flight begun when the guests crossed the garden by the use of ‘flying’ stones and drank from the ‘bird’ cup.
One of the pieces of charcoal placed into the brazier at this time is called tenzumi (heaven charcoal). The ruling I Ching trigram for this area of the room is also called Heaven. The fire may then be considered to be the sacred fire of creation sent from heaven.
Sandalwood incense is placed into the brazier. This is the incense associated with Buddha and used in Buddhist temples and at funerals to convey a sense of purification and transcendence.
In a stack of square black lacquered boxes special sweets are served to the guests. The sweets are to be eaten with a stick cut from a bush called kuramoji (spice bush), the bark still remaining. These are in sharp contrast to the carefully shaped cedar chopsticks used to eat the meal itself. Even the freshly cut green bamboo serving chopsticks are far more refined than these crudely cut utensils. Yet their rusticity brings the guest closer to the earth in a direct, unpretentious way and serves as a prelude to the drinking of the tea which will shortly follow.

A TIME FOR PAUSE


After eating the sweets, the guests go back to the outside waiting area to rest their legs. During this time the host removes the scroll and places a container of flowers in the tokonoma. Flowers for Tea are placed in a container, not arranged. They should look as they did while growing in the field. The charcoal under the kama has ignited and is burning well. The water in the kama begins to simmer and gives off a gentle sound called matsukaze (wind in the pines). The host places a jar of cold water (mizusashiji) next to the furo and in front of it a ceramic container (cha-ire) of powdered green tea (koicha) in a silk bag (shijifuku).
The cha-ire was originally a medicine jar in China where tea had long been recognized as a medicine.
A deep sounding gong is struck in a particular pattern. The deep sound of the gong is considered yin. A chaji during the day (yang) uses this signaling device. At night (yin), a high-pitched bell (yang) is used. When the guests hear the gong they take a crouching position in a diagonal line similar to the way they stood to bow to the host at the beginning of the chaji.

THE MYSTERY BEGINS


The guests return to the tea house as before. When the nijiriguchi has been closed and locked and all the guests are in place after looking at the flowers, mizusashi, cha-ire, furo, and kama, the host slowly removes bamboo blinds from the outside of the windows of the tea house. As they are removed, the tea room, which had been rather dark during kaiseki becomes a little brighter. The dark, introverted yin atmosphere of the meal gives way to the light, extroverted yang atmosphere of the tea.
Now the host enters with the chawan (bowl), sits facing the kama and places the chawan against the wall. Inside the chawan a chasen (tea whisk) rests upon a chakin (white linen cloth used to wipe the chawan). Across the chawan is a chashaku (tea scoop) made of bamboo, wood, or ivory. The chashaku is patterned after the old Chinese medicine scoop. The chaire is moved to the right and the chawan is placed to the left in front of the mizusashi. The chawan is an open receptacle (yin), while the chaire is a closed receptacle (yang). These positions are opposite the yang and yin positions of the kama and mizusashi. The kama is hot (yang); the mizusashi is cold (yin).
The drinking of koicha is the central focus of the chaji. The guests have been prepared physically, mentally, and spiritually. Since one bowl is prepared for all of the guests to share, the drinking is an act of communion. The tea not only stimulates, but is thought to bring healing as well.
Psychic healing is often in the form of the unification of disparate emotions. Mythological resolutions act as unifications of opposing elements. The making of tea is a means of balancing the opposites of yin and yang, heaven and earth, the forces of male and female, light and dark, the outgoing and ingoing.
The host leaves and returns with a rinse water container (kensui). In this is a bamboo lid rest (futaoki); the inverted cup of the water ladle (hishaku) rests on the edge of the kensui, its handle extending across the kensui. As an open receptacle, the kensui is yin, as is the cup of the hishaku in its upright position. But when the hishaku is inverted it becomes yang as it rests across the kensui.
The host sits in the center of the mat facing the preparation area. Although this area is ruled by the I Ching trigram for Heaven (yang), the number ascribed to it from the Lo Shu is 2, which represents Earth (yin). The left side of the body is yin, the right side is yang. As the host sits, the yang side faces the yin mizusashi and the yin side faces the yang kama.
After the host holds the hishaku in front of the heart for a moment of reflection in a position called ‘mirror ladle’ (kagami bishaku), the futaoki is placed near the ita on which the furo rests. The hishaku is placed on the futaoki with an audible gesture. Guests and host bow. The host is ready to make tea.
The ceiling of the tea house is in three levels: highest where the guests enter, middle where the guests sit, lowest where the tea is made. The name for ceiling in Japanese is lenjo, from characters meaning heaven and water well. Thus, the Well of Heaven is closest to the host when the host is making tea. The host then becomes the intermediary between heaven and earth; in other words, the host assumes the role of priest.

THE BALANCE OF OPPOSITES


The chawan and chaire are placed in front of the host where they now rest on a line separating yin and yang. The cha-ire is taken out of its bag and purified with a square silk cloth (fukusa) which represents the spirit of the host. The customary fukusa for a man is purple, for a woman, red. Purple, in Japan, is considered a yin color; red a yang color. Hence, the physical yang qualities of a man are offset by the yin of the fukusa and vice versa.
When the chaire is placed in froth of the mizusashi again it is put on the left and the chasen is put on the right. The chasen is always used with water and may be considered yin. These positions correspond to the yang and yin placements of the hot and cold water. After the chashaku and chawan are purified, the powdered dry tea (yang) is emptied into the chawan and mixed with water (yin) to become undifferentiated yin and yang or the Buddhist Void, the Primal Source of all things.

THE MOMENT OF MYSTERY


The traditional chawan used for koicha is a Raku-style bowl. This is a hand-crafted bowl made from a slab of clay drawn up on four sides and carved into its final form. They are irregular and jet black in color. The life-giving green of creation rests within the black­ness of the Night of Chaos, the preamble to birth. The chawan is passed among the guests who each take three swal­lows. And so the Primal Substance enters them and they are energized by its presence.
What the hero seeks through his inter­course with (the gods and goddesses) is therefore not finally themselves, but their tea, the power of their sustaining substance. This miraculous energy­ substance and this alone is the Imperisha­ble; the names and forms of the deities who everywhere embody, dispense, and represent it come and go. This is the miraculous energy of the thunderbolts of Zeus, Yahwey, the Supreme Buddha, the fertility of the rain of Viracocha, the virtue announced by the bell rung in the Mass at the consecration and the light of the ultimate illumination of the saint and sage.
The tea is bitter (yang) but soon afterwards a sweet taste (yin) floods the mouth.
The guests look at the bowl more closely, then return it to the host. After another bow, the utensils are cleansed and returned to their original places. The guests ask to see the chaire, chashaku, and shifuku – often objects of great beauty and always of some significance to host and guests. The host takes the other tea equipment (except furo and kama) from the room while the guests leisurely look at the utensils. Later the host returns and explains what the objects are, then leaves with them.

THE RETURN


After the trials of the journey, ritual cleansing, initiation, death and rebirth, the hero at last fulfills the quest for an encounter with the Mystery. It is now time to prepare for the return.
If necessary, the host builds up the fire again, then serves a tray of sweets, different from those served before koicha. Using a different tea container and chawan, the host makes a bowl of thin tea (usucha) for each of the guests. The atmosphere of this part of the chaji is lighter, more conversational, but not frivolous. This tea is refresh­ment before departure.
After the utensils used for this tea are examined, the host and guests exchange final greetings. The guests leave and gather near the tsukubai, from which the ladle has been removed. They turn toward the nijiriguchi where the host is sitting and bow silently. The guests turn to leave and the host closes the nijiriguchi and locks it. The last guest locks the middle gate. The guests go directly to the waiting room. After a final bow, they depart one by one in the order of their seating in the tea room. When the last guest has left, the host closes and locks the main gate, the guests do not look back.

CONCLUSION


The symbolic life in some form is a prerequisite for psychic health. Without it the ego is alienated from its supra-per­sonal source and falls victim to a kind of cosmic anxiety.
And there is cause for anxiety. The great accomplishments of modern technology have left us poised between the promise of a new world and complete destruction. The two marvels of elec­tronics, the computer and the televi­sion, which presented the possibility of providing the least expensive means of education and cultural uplift to the largest number of people, have instead rendered millions intellectual zombies. We have been severed from the ‘ground of being’ by a brightly colored, dazzling display of electronic wizardry.
The weapons of war have become more powerful and more sophisticated. The great frontier of space, fraught with exciting potential, can just as easily become the last refuge for survivors, if any, of a planet bent on global suicide.
Today the problem is nothing if not to render the modern world spiritually significant. Nor can the great world religions, as at present understood, meet the requirement. For they have become associated with the causes of the factions, as instruments of propaganda and self congratulations. The universal triumph of the secular state has thrown all religi­ous organizations into such a definitely secondary, and finally ineffectual, position that religious pantomime is hardly more today than a sanctimonious exercise.
Our split selves can be healed, but it will not be society which will initiate the process. The healing must come from within each of us, not from without. By tending to our wounded psyches indi­vidually, society as a whole will be mended also.
Each of the Japanese Ways strives to penetrate the nature of the eternal, to experience All-Oneness. But this only succeeds when the seeker on the Way gives up the self and experiences selfless­ness, muga, and emptiness, ku. It is a silence so deep as to be audible, a sound which: suddenly permits the listener to experience All-Oneness, once he has attained full maturity. And such: a silence also reigns over the Tea Way, which in the last analysis represents the Way to the Self.
The Way of Tea is but one portion of the richly textured tapestry of life reflected in the myths of the world.
Mythology has been interpreted by the modern intellect as a primitive, fumbling effort to explain the world of nature (Frazer); as a production of poetical fantasy from prehistoric times, misun­derstood by succeeding ages (Muller); as a repository of allegorical instruction, to shape the individual to his group (Durkheim); as a group dream, symptomatic of archetypal urges within the depths of the human psyche (Jung); as the traditional vehicle of man’s profoundest metaphysical insights (Coomaraswamy); and as God’s Revela­tion to His children (the Church). Mythology is all of these. The various judgments are determined by the view­points of the judges. For when scrutinized in terms not of what it is but of how it functions, of how it has served mankind in the past, of how it may serve today, mythology shows itself to be as amenable as life itself to the obsessions and requirements of the individual, the race, the age.
Mythology, like any art, is the out­ward projection of an inner reality. We are the gods, goddesses, heroes, heroines, giants, spirits, and demons of our own personal myths. The journey is inward. Yet we need the ‘outward projections’ to lead the way to our own ‘inner realities’. The chaji and the tea house are just such projections.
All the sanctuaries, palaces and royal cities, and by extension, all the houses are situated, symbolically, at the “Centre of the World”, it follows that a rupture of planes is possible; that is, it may be possi­ble to transcend space (by elevation into heaven) and at the same moment to transcend Time (by re-entering the primordial instant before the World had yet come into existence). By many ways and starting from different points of view, religious man has always been trying to regenerate or renew himself by periodi­cally re-entering into “the perfection of the beginning”; that is, by rediscovering the primal source of Life as it was when Life, like the Whole of Creation, was still sacred because it was still new from the hands of the Creator.
The tea house sits at the “Centre of the World” and becomes the World Navel. Like the hero, we travel through the Forest Primeval and crawl into the darkness of the Great Womb to be nourished. We must let our pride and our attachment to the outer world of things die as part of our initiation before we can partake of the mysterious, energizing, unifying Primal Substance of Creation. We pass from the darkness into the light and are reborn.
The hero’s adventure is the quest for wholeness and is a symbol for our own adventure if we so choose to recog­nize it. Life without such adventure’ disintegrates into a drudgery barely imaginable. When we read the symbols, relive the myths, re-create the crea­tion, we are challenged, refreshed, expanded and inspired. We have encountered the mystery and power of the Epic of Ourselves, glimpsed briefly here in the Epic of Tea.

Sequencia de Otemaes Cerimonia do Cha - Urasenke Certification Sequence

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Referencia para sequencia dos otemaes ou praticas de cha. Comecamos com o bonryaku. 

SHOKYUU BEGINNER STUDENT CERTIFICATION

1. NYUMON LICENSE enter/gate

A certificate granting the student permission to begin the formal study of Chado with the Urasenke iemoto (hereditary head master)

Warigeiko divide/practice

The teaching technique whereby certain "kata," forms for executing actions common to many tea procedures, are practiced out of the context of individual temae.

1. Bonryaku Temae tray/abbreviated/procedure for preparing tea before a guest

Devised by the 13th iemoto, Ennosai, this temae, also called Ryakubon, employs the kata learned in warigeiko to prepare thin tea (usucha). The "mountain path" (yamamichi) tray is used to hold utensils and prepare tea.

2. Usucha Hirademae thin tea/basic/tea procedure
The procedure of preparing individual whisked bowls of powdered thin tea using a cold-water jar (mizusashi), a kettle (kama), a ladle (hishaku), and a lid rest (futaoki), in addition to the basic utensils. This temae is performed either by carrying in all the utensils, referred to as a hakobi temae, or by placing some of the utensils on a shelf, a tana temae.

3. Koicha Hirademae thick tea/basic/tea procedure
The procedure for preparing a bowl of thick tea, which is shared among the guests and is the highlight of a full-length tea gathering (chaji). The tea is prepared by adding less water and kneading rather than whisking it into a smooth, velvety consistency. It is performed as a hakobi or tana temae.

4. Shozumi Hirademae first/charcoal/procedure
The procedure of arranging unlit charcoal pieces around pilot pieces (shitabi) during the first half of a full-length tea gathering (chaji). This procedure is practiced as a hakobi or tana temae.

5. Gozumi Hirademae last/charcoal/procedure
The procedure of repairing the fire for the latter half of a chaji. This procedure is practiced as a hakobi or tana temae.



2. KONARAI LICENSE specific practices

This certificate gives permission to study the sixteen basic furo and ro season temae standardized in their present form by the 11th iemoto, Gengensai. Divided into two groups, these temae are essential for developing the ability to adapt creatively and spontaneously to whatever circumstance may arise (hataraki). The first eight are Kinindate, Kininkiyotsugu, Chairekazari, Chawankazari, Chashakukazari, Chasenkazari, Nagao chaire, and Kasanejawan. Of these, Kinindate and Kininkiyotsugu may be performed as usucha and koicha temae. The others are exclusively koicha temae. The last eight are Tsutsumibukusa, Tsubokazari, Sumishomo, Hanashomo, Irekodate, Bonkogo, Jikukazari, and Otsubukuro. Of these, Tsutsumibukusa and Otsubukuro are koicha temae, Irekodate is an usucha temae, and the remaining do not involve the preparation of tea.

1 Kinindate nobleman/tea procedure

2 Kininkiyotsugu nobleman/attendant

These temae emphasize the rank of a noble guest and his or her attendant if present.

3 Chairekazari tea caddy/display

4 Chawankazari tea bowl/display

5 Chashakukazari tea scoop/display

6 Chasenkazari tea whisk/display

These procedures feature certain utensils used in the preparation of thick tea, which have emotional or historical significance. The first three kazari feature a utensil, which will be displayed in the tokonoma at the beginning half of the tea gathering. Chasenkazari on the other hand draws attention to a utilitarian object such as the mizusashi, (not the chasen which its name implies) so the object in question is not placed in the alcove.

7 Nagao chaire long cord/tea caddy

8 Otsubukuro Otsu Province/bag

9 Tsutsumibukusa wrapped/silk cloth

These three thick tea temae feature the use of different types of containers and their wrappings. Nagao is a procedure using a wide-mouth chaire enclosed in a shifuku (silk bag), which has a particularly long cord. Otsubukuro is the temae that employs a silk crepe bag shaped like one once used to carry rice in Otsu province. This bag is tied around a black-lacquered, medium-sized, jujube-shaped container (shinnuri/chu/natsume). Like the Otsubukuro temae, Tsutsumibukusa features the same high quality container. In this procedure the natsume is wrapped in the host's own fukusa.

10 Kasanejawan stacked/bowls

11 Irekodate nested bowl/procedure

Kasanejawan and Irekodate are temae in which allowances are made for the guests and the host respectively. The student learns Kasanejawan in order to prepare two bowls of thick tea when there are more than five guests present. Irekodate is a thin tea procedure in which most of the utensils are displayed on a tana reducing the number of trips in and out of the room.

12 Bonkogo tray/incense container

13 Sumishomo charcoal/to call upon

These two temae relate to the charcoal procedures rather than to the actual preparation of tea. Bonkogo features the incense container in much the same way as the kazarimono (featured object temae) highlights other utensils of historical or emotional significance. The incense container, (kogo), is placed on a tray to designate its historical importance rather than in the charcoal basket as is customary. Sumishomo involves a request from the host to a skilled guest for help in laying the charcoal. To be asked is a great compliment to one's skill as a tea person. A host will ask a guest more skilled than himself to arrange the charcoal either for shozumi (in the furo or ro season) or gozumi (in the ro season).

14 Hanashomo flowers/to call upon

Like sumishomo, this procedure is practiced for similar reasons. The host will ask the guest to arrange the flowers in the container because the guest may be more experienced at chabana (tea flowers) than the host, or may be the donor of the flower vase or the flowers to be used.

15 Tsubokazari tealeaf storage jar/display

16 Jikukazari scroll/display

These two procedures bring attention to utensils that may have historical or emotional significance to the host. Tsubokazari is a procedure that draws attention to the traditional production method and consumption of the year's tea crop. The host has left his tea jar with the grower prior to harvesting tea in April, and the leaves are allowed to mellow in the sealed container until November. In autumn, the grower returns the jar that contains a year's supply of usucha and koicha. The host will hold a gathering in which the paper seal of the wooden plug will be cut and the new tea ground and served. At the beginning of this gathering the guests have a chance to admire the jar and the beautiful netting which protects it. Jikukazari is a procedure that features the display of an especially rare or famous scroll. The scroll is displayed in the tokonoma prior to the guests' entrance into the tearoom. In the presence of the guests the scroll is unrolled and displayed briefly before putting it away again. This temae draws attention to the careful curatorship of fragile utensils inherent to the practice of tea.

3. CHABAKO LICENSE box for tea utensils

Unohana deutzia/blossom (summer)
Tsuki moon (fall)
Yuki snow (winter)
Hana flower (spring)

Gengensai, the 11th iemoto, created a series of four temae using small utensils that can be carried in a box. The portable character of the chabako makes these temae ideal for outdoor tea gatherings. Each of the four temae corresponds to a season: Unohana (deutzia blossom) is performed in summer, Tsuki in fall while viewing the moon, Yuki in winter while enjoying the snow, and Hana in spring during flower viewing season.

Wakeidate harmony and respect/procedure

The two final procedures in the chabako series created by Tantansai, the 14th iemoto, use different containers than the chabako just described. Wakeidate was created for the retired iemoto Hounsai when he went to war. At the time it was called by another name indicating it was a chabako temae for the battlefield. Today its name has been changed to mean, "making tea with harmony and respect."

Shikishidate square poem board/procedure
Shikishidate is the final temae in this series and was created to make use of a letterbox ordered by Ennosai, the 13th iemoto. Shikishi are square poem boards on which calligraphy is written. All the utensils are placed on square pieces of board or fabric to recall the proportions of these cards.

TOKUSHU TEMAE special/procedures
These special temae do not fall into the Konarai license category but are studied adjunctly. They may provide a seasonal reference with regard to utensils or may be a variation of standard temae determined by the orientation of the tearoom or placement of the hearth.

Ryurei standing/bow
Gengensai, the 11th iemoto, created the first of these procedures, ryureidana. The host and guests who seated on stools. A variety of tea making tables has been designed. The most formal is the ryureidana, created by Gengensai in 1872, which can be used to perform the four chaji temae, usucha, koicha, shozumi, and gozumi. Other tables, including the misonodana, may only be used for the preparation of usucha.

Tsutsujawan cylindrical/bowl

Araijakin rinse/small linen cloth

These usucha temae illustrate Rikyu's maxim to suggest warmth in winter and coolness in summer. The tsutsujawan is a tall cylindrical bowl that retains the heat of the tea and is used in January and February, the two coldest months of the year. Special handling of the chakin is required because of the narrowness of the bowl. The araijakin temae is practiced in July and August, the two hottest months of the year, and features a wide shallow bowl filled with cold water and an unfolded chakin, along with the chasen and chashaku. The chakin is wrung out before the guests and the cold water emptied into the wastewater container, evoking coolness.

Habuta leaf-lid (mizusashi)

Obuta large-lid (mizusashi)

Waributa hinged-lid (mizusashi)

These three tea procedures featuring mizusashi focus attention on coolness and are considered seasonal temae best performed in July and August. The habuta temae, created by Gengensai, features a lacquered cylindrical mizusashi covered with a fresh green leaf. The leaf lid is removed, folded, and discarded during the temae that makes this procedure appropriate for usucha only. Obuta and waributa temae feature large wide-mouthed mizusashi with lids that require special handling. This type of mizusashi is displayed throughout the tea gathering to suggest coolness through the expanse of the water's surface, and to eliminate the awkwardness of carrying it back and forth.
Tsurube mizusashi well-bucket/cold water jar

Meisuidate famous water/procedure

These procedures feature the use of a cedar mizusashi in the shape of a square well bucket. This utensil draws our attention to the preciousness of water, its source, quality, and the historical associations of preparing tea with water drawn from famous wells. The tsurube mizusashi may be used in the summer months or when water is drawn in the early hours of the first day of the solar New Year for the obukucha (great happiness tea) gathering at Konnichian. When water from a famous well is drawn for tea the host may decorate the mizusashi with shimenawa (sacred Shinto rope) for the meisuidate koicha temae.

Tsuzukiusucha continue through/thin tea

This temae features a koicha temae immediately followed by the preparation of usucha without stopping to repair the charcoal fire (gozumi). This enables the host or guests at a chaji to adjust to time constraints as may be required.

Nakaoki middle/placement

Tsurigama suspended/kettle

Sukigigama small rectangular wooden blocks/kettle

These three procedures highlight the changeover from the brazier and hearth seasons through the placement of the summer brazier and the use and handling of special winter kettles. In October, the brazier is placed in the center of the utensil mat (nakaoki) to anticipate the coming of winter and the opening of the sunken hearth. The mizusashi is placed to the left of the brazier so that the host and guest may share the warmth of the fire. In March, the tsurigama kettle, smaller than the large winter kettle, is suspended by a chain or pole over the hearth. Smaller sized charcoal is used to boil the water and warm the room as the warmer furo season approaches. In April, the sukigigama replaces the tsurigama. Small, wooden blocks that protect the delicate masonry of the hearth support it. The fire, now barely visible beneath the wide flanged kettle, functions to heat the water but not the room. A sukigigama may also be used with a brazier in the summer months to suggest coolness by blocking the view of the fire from the guests.

Hachiro Eight placements of the hearth

One feature of tearoom design is the orientation of the guest's seat with respect to the host. In an orthodox or conventional room (hongatte) the guest is seated to the host's right. When this is reversed and the guest is seated to the host's left (gyakugatte), certain temae actions are reversed. All temae in the nyumon, konarai, and tokushu categories described thus far are hongatte, yojohangiri, and performed in a room 4.5 mats or larger (hiroma). However, there are three other placements of the hearth --daimegiri, sumiro, mukogiri -- and they are usually found in rooms smaller than 4.5 mats (koma).

Yojohangiri 4.5 mat/placement of the 42.2 cm. square hearth

Daimegiri 3/4-length mat/placement of the 42.2 cm. square hearth

Sumiro corner/placement of the 42.2 cm. square hearth

Mukogiri opposite the corner/placement of the 42.2 cm. square hearth

The position of the 4.5 mat hearth is in the corner of the mat adjacent to lower half of the full-length host's mat and the kinindatami. The daimegiri is set in the tatami mat adjacent host's mat where the host's mat (temaeza) has been determined to be a 3/4-length mat. The temaeza may actually be reduced in size by the dimensions of the daisu table, or may be a full-length mat (marudatami) in a room that does not have a fumikomi tatami (stepping in mat). The sumiro hearth is cut in the upper corner of a full-length host's mat next to the corner of the room. The mukogiri hearth is cut in the upper corner of a full-length host's mat away from the corner and towards the guest. The four hearth cuts may be oriented in both hongatte and gyakugatte rooms giving us a total of eight basic hearth positions (hachiro). When using the daimegiri, sumiro, or mukogiri, the four standard chaji temae, usucha, koicha, shozumi, gozumi, are performed with variations in the placement of utensils as required by the location of the hearth and orientation of the room.

Dairo large/hearth

Standardized in the 19th c. by Gengensai, the 11th iemoto, the 54.5-cm. square dairo is used in February, the coldest month of the year in Kyoto, to provide greater warmth for the adjacent Totsutotsusai tearoom, Urasenke's main teaching room. The four standard chaji temae -- usucha, koicha, shozumi, and gozumi -- are performed gyakugatte with variations to accommodate the large size of the hearth.

Gyakugatte reverse/orientation (of the room)

The four chaji temae, usucha, koicha, shozumi, gozumi, may be presented in a gyakugatte room where the guest is seated to the host's left.

Mukogiri Gyakugatte Uchi Nagashi side opposite the corner/cut/reverse orientation/(utensils) flowing onto (the host's mat)

Mukogiri Gyakugatte Soto Nagashi side opposite the corner/cut/ reverse orientation/(utensils) flowing beyond (the host's mat)

Furo Nagashidate furo season/ (utensils) flowing (onto the adjacent mat)

These three usucha temae are performed for intimate guests. The regular furo season alignment of the host is shifted to the ro season alignment, to create a feeling of closeness. The two Mukogiri Gyakugatte Nagashidate temae are much older than the Furo Nagashidate temae that was created by Ennosai, the 13th iemoto.

SHICHIJISHIKI seven/tea ensemble exercises

The group ensemble exercises called shichijishiki are comprised of 'seven exercises' or 'procedures.' These procedures were created in the 18th c. by the 7th iemoto of Omotesenke, Joshinsai Tennen Sosa (1706-1751), his younger brother the 8th iemoto of Urasenke, Yugensai Itto Soshitsu (1719-1771), their Zen master the abbot of Daitokuji, Mugaku Soen (1721-1791), and several of their closest disciples and intimates. The 'Seven Exercises' are kagetsu, shaza, mawarizumi, mawaribana, chakabuki, ichi ni san, and kazucha. Within Kagetsu are fourteen procedures: chabakotsuki kagetsu, hirakagestu, jikutsuki kagetsu, kininkiyotsugu kagetsu, kininkiyotsugu koichatsuki kagetsu, kotsuki kagetsu, koichatsuki kagetsu, tsubotsuki kagetsu, musubibukusa kagetsu, nagekomi kagetsu, mugon nagekomi kagetsu, satsubakotsuki kagestu, sumitsuki kagetsu, and yojohan kagetsu.

In recent times, it has become the custom at Urasenke for each succeeding iemoto to create a shiki. Thus today there are actually twenty-two shiki practiced at Urasenke. The later creations are Hanayose (this, however, is not officially included as a shichijishiki), Sen'yu (11th iemoto, Gengensai), Setsugeka (11th iemoto, Gengensai), Homa (12th iemoto, Yumyosai), Sanyu (13th iemoto, Ennosai), and Showa (14th iemoto, Tantansai).

CHUUKYUU INTERMEDIATE STUDENT CERTIFICATION

SHIKADEN four/verbal transmissions or four denmono

Once the student has completed the Konarai level, he or she normally requests permission to study Shikaden. This category introduces the first four orally transmitted temae, Satsubako, Karamono, Daitenmoku, and Bondate, performed in the ro and furo seasons, standardized in their present form by Gengensai, the 11th iemoto.

1. SATSUBAKO TEMAE and LICENSE tea/box
This temae features serving two varieties of koicha; one which the host has prepared and placed in chaire, and one which the host has unexpectedly received and placed in a natsume (wrapped in either an Otsubukuro or fukusa). Both are stored in an unlacquered paulownia box that gives this temae its name. The handling of the box, with its reference to principles of ying and yang, places this temae within the orally transmitted Shikaden category.

2. KARAMONO TEMAE and LICENSE historical Chinese tea jar; produced in the Southern-Song and Yuan dynasties

3. DAITENMOKU TEMAE and LICENSE stand/tea bowl from Temmoku Mountain (Tienmu-shan, Zhejiang Province; Jian or Jizhou ware produced in the Song, Southern-Song, Yuan dynasties

4. BONDATE TEMAE and LICENSE historical Chinese tea jar/on a tray; tea jar produced in the Southern-Song and Yuan dynasties, presented on a tray of similar age

These three temae feature the deferential handling and presentation of karamono (historical Chinese) utensils that were held in high esteem since the earliest days of chanoyu. All four temae are based on the classical rules concerning the use of the daisu display stand.

RANGAI additional procedure

1. WAKIN TEMAE and LICENSE Japanese/fabric
Created by Gengensai, the 11th iemoto, this procedure features a piece of cloth (wakin) that once belonged to Emperor Kokaku (1780-1817). Gengensai made a cloth bag (shifuku) for a paulownia wood tea container (nakatsuki) and kobukusa from the material and displayed them together. Tantansai altered the presentation by substituting an unlacquered nakatsuki container of mulberry wood. Chabako temae are placed within this category.

JOUKYUU UPPER LEVEL STUDENT AND 4TH-DEGREE INSTRUCTOR
1. GYO-NO-GYO DAISU TEMAE and LICENSE
This license and temae procedure also called "midare," meaning unmatched, uses the unlacquered daisu table used together with the daitenmoku bowl and karamono chaire which are placed on a large tray inlaid with a Daoist design of eight trigrams (hakke bon).

2. DAIEN-NO-SO TEMAE and LICENSE
Ennosai, the 13th iemoto, created the Daien-no-so and Daien-no-shin temae using a Daien bon tray. Daien-no-so features both a karamono chaire of a meibutsu category (renowned object) and a Japanese chaire placed on a large tray (Enso bon), and a daitenmoku bowl. No display stand is used.

3. HIKITSUGI LICENSE

This license grants permission to teach and issue certificates from Nyumon through Gyo-no-gyo temae.

KOUSHI 3RD-DEGREE INSTRUCTOR

1. SHIN-NO-GYO DAISU TEMAE and LICENSE

This temae embodies the fundamentals of the most advanced stage of chanoyu. It employs a formal black lacquered daisu, a matching set of bronze utensils (kaigu), and a karamono chaire and its companion tray, and a daitenmoku bowl. The bowl and jar, with its companion tray, are of the omeibutsu category of high-ranking renowned tea objects, identified with the periods of tea history before the time of Sen Rikyu.

2. DAIEN-NO-SHIN TEMAE and LICENSE
This temae uses a formal daisu, a daitenmoku bowl, a karamono chaire (omeibutsu category), and a Daien tray.

3. SEIHIKITSUGI LICENSE
This license grants permission to teach and issue certificates through Daien-no-so, Hikitsugi, and Shin-no-gyo.

SENNIN KOUSHI 2ND-DEGREE INSTRUCTOR

1. CHAMEI artistic name

An artistic name bestowed by the iemoto through one's teacher. Within the Urasenke tradition, an artistic name is comprised of two Chinese characters. A character taken from one’s given name follows the prefix “so” meaning mastery. One must be at least thirty years old to apply for and receive a chamei.

2. MONKYO permission to wear the Urasenke crest

This certificate is applied for along with the chamei granting permission to wear the Urasenke tsubo-tsubo crest on one's kimono.

JUNKYOJU 1ST-DEGREE INSTRUCTOR

KYOJU EMERITUS INSTRUCTOR

This certificate is presented by the Iemoto.

Adapted from "Chanoyu: an Anthropological Approach to Tea," Jennifer Anderson, 1985, Stanford University, chapter 5; An Introduction to Japanese Tea Ritual, State University of New York Press, 1991, Temae Appendix p. 227-237; "The Urasenke Tradition of Tea, Essential Information for Beginning Students," Urasenke Foundation, International Division, 2000; and Urasenke Chado Kyoka, volumes 1-16, Tankosha Publishing Company.

Urasenke Foundation Seattle Branch
URASENKE LICENSES AND CURRICULUM  Transmitting the living art of Chado, the Way of Tea, to affirm our shared humanity through harmony, respect, purity and tranquility.

Midorikai - Curso para nao Japoneses sobre a Cerimonia do Cha na Escola Urasenke em Kyoto

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Midorikai  é um Curso sobre a Cerimonia do Cha para nao Japoneses com duracao de um ano em Kyoto.

Hoje estudantes do mundo todo se cadastram para esta bolsa. A bolsa de estudos cobre a estadia e o curso de um estudante durante um ano no Japao.

O ano letivo comeca 2 vezes ao ano em Abril e em Setembro.

Das 9 ao 12 ele estudam Historia do Japao, Poesia Japonesa, Teatro Noh, Zen, Utensílios de Chá, Historia do Cha, entre outros. Uma vez por mes o grupo assiste uma palestra de um dos professores sobre um tema relacionado ao cha.

Apos o almoco do 12:30 as 16 os alunos estudam os otemaes, comecando com os iniciais e alguns do Chabako.

 Apos o jantar eles tem tarefas a serem feitas ate as 19 ou 20h


O programa permite o retorno do estudante por mais um ano apos seu retorno ao seus paises de origem.

Durante este ano eles participam dos eventos sazonais e aunais, como por exemplo o Robiraki (abertura do Ro), Hatsugama e Rikyuki. Alem disso os alunos estudam com os melhores professores e os mais adequados utensilios para todas as estacoes.

Cada grupo é formado por aproximadamente 8 estudantes.

History


In 1970 Hounsai established classes for non japanese speaking students in Japan. In 1973 it was given the name Midorikai. (The official founding papers where amusingly enough signed on April the 1st). Later in 1976 it became a part of Urasenke Chado College.
It started out as classes for people living in Japan, students would attend classes three out of five days a week. But over time it developed in to a full scholarship program for studying tea, and with that studends started attending all days a week, since they no longer needed to keep a day job to support them selves. At this time it was a three year program. But that was made away with over time so to day it is one year, with the possibility of returning later for another year. (Students who wished to attend two concequtive years have not been allowed to do so for some time).

Chabako - Otemaes para fazer em viagens

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CHABAKO LICENSE box for tea utensils


Gengensai, the 11th iemoto, created a series of four temae using small utensils that can be carried in a box. The portable character of the chabako makes these temae ideal for outdoor tea gatherings. Each of the four temae corresponds to a season: Unohana is performed in summer, Tsuki in fall while viewing the moon, Yuki in winter while enjoying the snow, and Hana in spring during flower viewing season.

Unohana  (Verao) + Facil

Com bandeja

Hana (Flor) primavera (Sem Bandeja)



Yuki (neve) - inverno (sem Bandeja)



Tsuki  (Lua) - outono + dificil


The two final procedures in the chabako series created by Tantansai, the 14th iemoto, use different containers than the chabako just described.

Wakeidate - harmony and respect/procedure

Wakeidate was created for the retired iemoto Hounsai when he went to 2 World War. At the time it was called by another name indicating it was a chabako temae for the battlefield. Today its name has been changed to mean, "making tea with harmony and respect."
This temae uses two Chawan, which are stacked on top of each other inside the Chabako.

When placing out the tea bowl for the guests it is not placed on top of a Kobukusa as in the other Chabako

Shikishidate square poem board/procedure

A special wicker basket (Gosho-kago) is taken in the Sen-house from the imperial palace in Kyoto, where it was an ordinary item in use. Later it was created a complicated procedure for serving Tea with that box, named Shikishi-date. This procedure is devoted to the squared card-boards for writing poems (Shikishi). These Shikishi were very popular during Heian-period in the court when noble people often had various poetry-practices. The name of that procedure figurally comes from the numerous Kobukusa, used in that procedure and spread around like Shikishi-squares. This procedure is created before the last one of the six for out-door serving. 


Shikishidate is the final temae in this series and was created to make use of a letterbox ordered by Ennosai, the 13th iemoto. Shikishi are square poem boards on which calligraphy is written. All the utensils are placed on square pieces of board or fabric to recall the proportions of these cards.

Cerimonia do Cha - Hatsugama 2017 Centro Chado Urasenke do Brasil

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Dia 15 de janeiro de 2017 - Domingo das 11:30 às 15:00 o Centro de Chado Urasenke do Brasil, entidade sem fins lucrativos, foi realizado o Hatsugama, Primeiro Cerimonial do Chá do ano, seguida do Almoço de Ano Novo no Buffet Colonial numa cerimonia de cha em que é a Primeira vez que acenderemos o braseiro para fazer a Cerimonia do Cha no ano.
Este evento contará com a presença de cerca de 150 pessoas ligadas ao Chado Cerimonial do Chá, o Consulado do Japão, políticos, empresários e representantes eminentes da comunidade nipo-brasileira, Presidente da Associação Comercial da Liberdade, Presidente do Bunkyo, artistas e outras personalidades.
A Programação será:
11h30 Chaseki ou Cerimonia do Cha
12h30 Brinde de Ano Novo 
13h Almoço 
15h Encerramento
Maiores informações ou Convites por favor visite o site Cerimonia do Cha ou através do telefone 11-5571-3117 ou email cerimoniacha@hotmail.com

11 Bunka Matsuri 2017 no Pavilhao Japones Parque Ibirapuera

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 11º Bunka Matsuri 20 a 25 de Maio de 2017

 



Com atrações para toda a família, o Bunka Matsuri – A Festa da Cultura Japonesa será realizado dia 20 a 25 de maio de 2017, das 9h às 17h, no Pavilhao Japones no Parque do Ibirapuera.

Programacao

Sabado dia 20/05/17

9:30 as 17 Fotos com Kimono

10:30 as 11:30 Oficina Bonsai
10:30 as 11:30 Oficina Artes Plasticas
10:30 as 11:30 Oficina Origami

11 as 11h30 Iki iki Taisso (ginastica)

13:00 as 14:00 Oficina Bonsai
13:00 as 14:00 Oficina Artes Plasticas
13:00 as 14:00 Oficina Origami

14:30 as 15:30 Oficina Bonsai
14:30 as 15:30 Oficina Artes Plasticas
14:30 as 15:30 Oficina Origami
15 as 15h30 Iki iki Taisso (ginastica)

Domingo dia 10/05/17

9:30 as 17 Fotos com Kimono

10:30 as 11:30 Oficina Bonsai
10:30 as 11:30 Oficina Artes Plasticas
10:30 as 11:30 Oficina Origami

11h CERIMONIA DO CHA

11 as 11h30 Iki iki Taisso (ginastica)

12h CERIMONIA DO CHA

13h CERIMONIA DO CHA

13:00 as 14:00 Oficina Bonsai
13:00 as 14:00 Oficina Artes Plasticas
13:00 as 14:00 Oficina Origami

14h CERIMONIA DO CHA

14:30 as 15:30 Oficina Bonsai
14:30 as 15:30 Oficina Artes Plasticas
14:30 as 15:30 Oficina Origami
15 as 15h30 Iki iki Taisso (ginastica)

Desfile de Kimono e Jantar com o Chef Shin Koike




Neste ano teremos um Desfile de Kimono com Jantar, preparado pelo premiado chef Shin Koike, que  foi uma das cinco personalidades condecoradas pelo governo do Japão por seus serviços de divulgação da cultura culinária nipônica pelo mundo.








O menu degustação inclui entrada, sashimi, camarao, grelhados, fritos e sobremesa.



Sera dia 24 de maio de 2017 (quarta-feira) a partir das 19h
Local: Bunkyo Restaurante VIP
Rua Sao Joaquim 381

Sakura Matsuri - Festival das Cerejeiras

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Participe da Cerimonia do Cha no 21º Sakura Matsuri – Festival das Cerejeiras Bunkyo 2017 Sao Roque 




Nos dias 1 e 2 de julho de 2017, das 8h às 17h, acompanhando a floração dos pés de cerejeira, realizar-se á em São Roque o 20º Sakura Matsuri – Festival das Cerejeiras Bunkyos 2017.
Coordenado pelo Bunkyo em conjunto com as entidades nipo-brasileiras da região, o Sakura Matsuri faz parte do calendário oficial da Estância Turística de São Roque.











 Veja como Chegar




Veja os anos anteriores


Nos dias 4 e 5 de julho de 2015, das 8h às 17h, acompanhando a floração dos pés de cerejeira, realizou-se em São Roque o 19º Sakura Matsuri – Festival das Cerejeiras Bunkyos 2015.
Coordenado pelo Bunkyo em conjunto com as entidades nipo-brasileiras da região, o Sakura Matsuri faz parte do calendário oficial da Estância Turística de São Roque, além de integrar os eventos comemorativos dos 120 Anos de Amizade Brasil-Japão e os 60 anos de fundação do Bunkyo.

Acompanhe a programação de palco:
Sábado, dia 4Domingo, dia 5
10:00 - Ken Yamazato10:00 - Ken Yamazato
10:30 - Akemi Matsuda - Embaixadora Kawaii do Brasil10:30 - Kenko Hyogen Taissô
11:00 - Gold and Silber (Alemanha)11:00 - Kendo Kokushikan
11:30 - Ryubu Daiko CCI11:30 - Grupo Folclórico Tirol - Sapateado (Áustria)
12:00 - Cerimônia de Abertura12:00 - Sérgio Tanigawa
13:00 - Nete Salmah - Dança do Ventre12:30 - Kodama Kai - ACEVGP
13:30 - Alces Risumu Taissô13:00 - Mariana Suzuke (Dourados MS)
14:00 - Kien Daiko13:30 - Ballet Marisa Éscher
14:30 - Mieko Tsurusawa (cantora japonesa)14:00 - Edson Saito Y.ES Band
15:00 - Mugen (prof. Gilson)15:30 - Assoc. Ibiunense de Artes Marciais
15:30 - Joe Hirata16:00 - Sawalef - Dança do Ventre
16:00 - Ricardo Nakase16:30 - Encerramento
16:30 - Kendô Kokushikan17:00 - Sorteio
17:00 - Encerramento
* programação sujeita a alteração


Assista ao video:






sakuramatsuri 049A programação cultural do Festival traz diversas oficinas gratuitas, exposições e shows artísticos com apresentações de música e dança, além de taikô, demonstração de artes marciais, entre outros.
Já a Praça de Alimentação, um dos locais mais concorridos do evento, conta com a gastronomia japonesa feita pelas associações locais, que inclui curry rice, guiosa, okinawa soba, oniguiri, temaki, tempurá, udon, yakisoba, yakitori e outros.
Outras delícias também estarão à disposição do público, como a culinária alemã/austríaca: cervela grelhada, joelho de porco e variados tipos de salsichão; brasileira: churrasquinho, pão na chapa, pastel, feijoada e lanche de pernil; italiana: capeletti, caneloni, rondeli e nhoque; e portuguesa: alheira, bacalhau ao forno, bolinho de bacalhau, caldo verde, carne no espeto de louro, queijo coalho, além de suco de uva e vinho.
Uma novidade neste ano será a presença de food trucks, que estarão vendendo okonomiyaki, takoyaki e hambúrguer de wagyu. Ainda na Praça de Alimentação, vale experimentar a variedade de doces oferecidos por diferentes barracas.
sakuramatsuri 024O setor de bazar também promete variedade de produtos nacionais e importados além de flores, frutas e verduras, fresquinhas ou desidratadas, que são produzidas na região.
Mas, sem dúvida, a grande atração do evento são os cerca de 400 pés de cerejeira floridos, os sakura, que estão espalhados por todo o Kokushikan. O local abriga três variedades: Okinawa (rosa forte); Himalaia (flores miúdas em rosa claro); e Yukiwari (rosa claro).
sakuramatsuri 029A dica é passear pelo Kokushikan e ir fotografando durante o trajeto para não perder a oportunidade de encontrar a árvore mais florida do Festival. A paisagem é imperdível e vale a pena reunir toda a família para uma pose sob as árvores floridas ou parar durante o caminho para tirar aquela selfie e enviar aos amigos que não vieram.
Quem tiver espaço para o cultivo também pode adquirir mudas de sakura, que estarão disponíveis próximo ao setor de bazar.
SERVIÇO
19º Sakura Matsuri – Festival das Cerejeiras Bunkyos 2015
Data: dias 4 e 5 de julho, sábado e domingo, das 8h às 17h
Local: Centro Esportivo Kokushikan Daigaku
(Rod. Bunjiro Nakao, Km 48) Estrada do Carmo, 801 – Bairro do Carmo – São Roque – SP
Ônibus para o evento (antecipado)
Passagem: R$ 30,00 (ida e volta)
O ponto de saída e retorno será em frente à sede do Bunkyo, sito à Rua São Joaquim, 381 – Liberdade – São Paulo – SP (próximo à Estação São Joaquim do Metrô).
Informações: (11) 3208-1755, com Aurora
Horário de atendimento da Secretaria: segunda a sexta-feira, das 9h às 17h30
Coordenação:
Sociedade Brasileira de Cultura Japonesa e de Assistência Social – Bunkyo
Associação Cultural e Esportiva Vargem Grande Paulista
Associação Mallet Golf Kokushikan
Cotia Seinen Renraku Kyoguikai

Nos dias 4 e 5 de julho, das 8h às 17h, realizaremos em São Roque o 19º Sakura Matsuri – Festival das Cerejeiras Bunkyos. Como nos anos anteriores, estamos organizando ônibus para ida ao Festival, com saída do bairro da Liberdade, em São Paulo. Os interessados devem adquirir as passagens antecipadamente junto à Secretaria do Bunkyo (a partir de 1º de junho, segunda-feira).
Lembramos que, infelizmente, não é possível fazer reservas e, no caso de ser adquirida mais de uma passagem, é necessário informar nome, telefone e RG de cada passageiro.
Os ônibus têm saída e retorno determinados e os interessados devem escolher, ao adquirir a passagem, em qual horário desejam embarcar.
O ponto de saída e retorno será em frente à sede do Bunkyo, sito à Rua São Joaquim, 381 – Liberdade – São Paulo – SP (próximo à Estação São Joaquim do Metrô).
Veja abaixo, os horários da viagem:
Sábado, dia 4 de julho
– Saída 8:00h e retorno 16:00h
– Saída 8:30h e retorno 16:30h
– Saída 9:00h e retorno 17:00h
Domingo, dia 5 de julho
– Saída 8:00h e retorno 16:00h
– Saída 8:15h e retorno 16:15h
– Saída 8:30h e retorno 16:30h
– Saída 9:00h e retorno 17:00h
Passagem: R$ 30,00 (ida e volta)
Informar: Nome, Telefone e RG
Ponto de saída/retorno: em frente à sede do Bunkyo
Rua São Joaquim, 381 – Liberdade – São Paulo – SP
(próximo à Estação São Joaquim do Metrô)
Informações: (11) 3208-1755, com Aurora
Horário de atendimento da Secretaria: segunda a sexta-feira, das 9h às 17h30

Escrito por Kenia Gomes
#Cerimoniadocha #Chado #Festivaldascerejeiras #Caminhodocha #Sakuramatsuri

Sequencia de Otemaes Cerimonia do Cha - Urasenke Certification Sequence

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Referencia para sequencia dos otemaes ou praticas de cha. Comecamos com o bonryaku. 

SHOKYUU BEGINNER STUDENT CERTIFICATION

1. NYUMON LICENSE enter/gate

A certificate granting the student permission to begin the formal study of Chado with the Urasenke iemoto (hereditary head master)

Warigeiko divide/practice

The teaching technique whereby certain "kata," forms for executing actions common to many tea procedures, are practiced out of the context of individual temae.

1. Bonryaku Temae tray/abbreviated/procedure for preparing tea before a guest

Devised by the 13th iemoto, Ennosai, this temae, also called Ryakubon, employs the kata learned in warigeiko to prepare thin tea (usucha). The "mountain path" (yamamichi) tray is used to hold utensils and prepare tea.



2. Usucha Hirademae thin tea/basic/tea procedure
The procedure of preparing individual whisked bowls of powdered thin tea using a cold-water jar (mizusashi), a kettle (kama), a ladle (hishaku), and a lid rest (futaoki), in addition to the basic utensils. This temae is performed either by carrying in all the utensils, referred to as a hakobi temae, or by placing some of the utensils on a shelf, a tana temae.

3. Koicha Hirademae thick tea/basic/tea procedure
The procedure for preparing a bowl of thick tea, which is shared among the guests and is the highlight of a full-length tea gathering (chaji). The tea is prepared by adding less water and kneading rather than whisking it into a smooth, velvety consistency. It is performed as a hakobi or tana temae.

4. Shozumi Hirademae first/charcoal/procedure
The procedure of arranging unlit charcoal pieces around pilot pieces (shitabi) during the first half of a full-length tea gathering (chaji). This procedure is practiced as a hakobi or tana temae.

5. Gozumi Hirademae last/charcoal/procedure
The procedure of repairing the fire for the latter half of a chaji. This procedure is practiced as a hakobi or tana temae.



2. KONARAI LICENSE specific practices

This certificate gives permission to study the sixteen basic furo and ro season temae standardized in their present form by the 11th iemoto, Gengensai. Divided into two groups, these temae are essential for developing the ability to adapt creatively and spontaneously to whatever circumstance may arise (hataraki). The first eight are Kinindate, Kininkiyotsugu, Chairekazari, Chawankazari, Chashakukazari, Chasenkazari, Nagao chaire, and Kasanejawan. Of these, Kinindate and Kininkiyotsugu may be performed as usucha and koicha temae. The others are exclusively koicha temae. The last eight are Tsutsumibukusa, Tsubokazari, Sumishomo, Hanashomo, Irekodate, Bonkogo, Jikukazari, and Otsubukuro. Of these, Tsutsumibukusa and Otsubukuro are koicha temae, Irekodate is an usucha temae, and the remaining do not involve the preparation of tea.

1 Kinindate nobleman/tea procedure

https://www.youtube.com/watch?v=_sp4FrYwdwk

2 Kininkiyotsugu nobleman/attendant



These temae emphasize the rank of a noble guest and his or her attendant if present.

3 Chairekazari tea caddy/display
















4 Chawankazari tea bowl/display

5 Chashakukazari tea scoop/display

6 Chasenkazari tea whisk/display

These procedures feature certain utensils used in the preparation of thick tea, which have emotional or historical significance. The first three kazari feature a utensil, which will be displayed in the tokonoma at the beginning half of the tea gathering. Chasenkazari on the other hand draws attention to a utilitarian object such as the mizusashi, (not the chasen which its name implies) so the object in question is not placed in the alcove.

7 Nagao chaire long cord/tea caddy



8 Otsubukuro Otsu Province/bag



9 Tsutsumibukusa wrapped/silk cloth



These three thick tea temae feature the use of different types of containers and their wrappings. Nagao is a procedure using a wide-mouth chaire enclosed in a shifuku (silk bag), which has a particularly long cord. Otsubukuro is the temae that employs a silk crepe bag shaped like one once used to carry rice in Otsu province. This bag is tied around a black-lacquered, medium-sized, jujube-shaped container (shinnuri/chu/natsume). Like the Otsubukuro temae, Tsutsumibukusa features the same high quality container. In this procedure the natsume is wrapped in the host's own fukusa.

10 Kasanejawan stacked/bowls

11 Irekodate nested bowl/procedure



Kasanejawan and Irekodate are temae in which allowances are made for the guests and the host respectively. The student learns Kasanejawan in order to prepare two bowls of thick tea when there are more than five guests present. Irekodate is a thin tea procedure in which most of the utensils are displayed on a tana reducing the number of trips in and out of the room.

12 Bonkogo tray/incense container

13 Sumishomo charcoal/to call upon

These two temae relate to the charcoal procedures rather than to the actual preparation of tea. Bonkogo features the incense container in much the same way as the kazarimono (featured object temae) highlights other utensils of historical or emotional significance. The incense container, (kogo), is placed on a tray to designate its historical importance rather than in the charcoal basket as is customary. Sumishomo involves a request from the host to a skilled guest for help in laying the charcoal. To be asked is a great compliment to one's skill as a tea person. A host will ask a guest more skilled than himself to arrange the charcoal either for shozumi (in the furo or ro season) or gozumi (in the ro season).

14 Hanashomo flowers/to call upon

Like sumishomo, this procedure is practiced for similar reasons. The host will ask the guest to arrange the flowers in the container because the guest may be more experienced at chabana (tea flowers) than the host, or may be the donor of the flower vase or the flowers to be used.

15 Tsubokazari tealeaf storage jar/display

16 Jikukazari scroll/display

These two procedures bring attention to utensils that may have historical or emotional significance to the host. Tsubokazari is a procedure that draws attention to the traditional production method and consumption of the year's tea crop. The host has left his tea jar with the grower prior to harvesting tea in April, and the leaves are allowed to mellow in the sealed container until November. In autumn, the grower returns the jar that contains a year's supply of usucha and koicha. The host will hold a gathering in which the paper seal of the wooden plug will be cut and the new tea ground and served. At the beginning of this gathering the guests have a chance to admire the jar and the beautiful netting which protects it. Jikukazari is a procedure that features the display of an especially rare or famous scroll. The scroll is displayed in the tokonoma prior to the guests' entrance into the tearoom. In the presence of the guests the scroll is unrolled and displayed briefly before putting it away again. This temae draws attention to the careful curatorship of fragile utensils inherent to the practice of tea.

3. CHABAKO LICENSE box for tea utensils

Unohana deutzia/blossom (summer) + Facil


Tsuki moon (fall) + dificil















Yuki snow (winter) - apreciando a neve
Este otemae nao usa bandeja.



Hana flower (spring)

Gengensai, the 11th iemoto, created a series of four temae using small utensils that can be carried in a box. The portable character of the chabako makes these temae ideal for outdoor tea gatherings. Each of the four temae corresponds to a season: Unohana (deutzia blossom) is performed in summer, Tsuki in fall while viewing the moon, Yuki in winter while enjoying the snow, and Hana in spring during flower viewing season.

The two final procedures in the chabako series created by Tantansai, the 14th iemoto, use different containers than the chabako just described.

Wakeidate - harmony and respect/procedure

Wakeidate was created for the retired iemoto Hounsai when he went to 2 World War. At the time it was called by another name indicating it was a chabako temae for the battlefield. Today its name has been changed to mean, "making tea with harmony and respect."
This temae uses two Chawan, which are stacked on top of each other inside the Chabako.

When placing out the tea bowl for the guests it is not placed on top of a Kobukusa as in the other Chabako

Shikishidate square poem board/procedure

Shikishidate is the final temae in this series and was created to make use of a letterbox ordered by Ennosai, the 13th iemoto. Shikishi are square poem boards on which calligraphy is written. All the utensils are placed on square pieces of board or fabric to recall the proportions of these cards.














TOKUSHU TEMAE special/procedures
These special temae do not fall into the Konarai license category but are studied adjunctly. They may provide a seasonal reference with regard to utensils or may be a variation of standard temae determined by the orientation of the tearoom or placement of the hearth.

Ryurei standing/bow
Gengensai, the 11th iemoto, created the first of these procedures, ryureidana. The host and guests who seated on stools. A variety of tea making tables has been designed. The most formal is the ryureidana, created by Gengensai in 1872, which can be used to perform the four chaji temae, usucha, koicha, shozumi, and gozumi. Other tables, including the misonodana, may only be used for the preparation of usucha.

Tsutsujawan cylindrical/bowl


Araijakin rinse/small linen cloth



These usucha temae illustrate Rikyu's maxim to suggest warmth in winter and coolness in summer. The tsutsujawan is a tall cylindrical bowl that retains the heat of the tea and is used in January and February, the two coldest months of the year. Special handling of the chakin is required because of the narrowness of the bowl. The araijakin temae is practiced in July and August, the two hottest months of the year, and features a wide shallow bowl filled with cold water and an unfolded chakin, along with the chasen and chashaku. The chakin is wrung out before the guests and the cold water emptied into the wastewater container, evoking coolness.

Habuta leaf-lid (mizusashi)














Obuta large-lid (mizusashi)

Waributa hinged-lid (mizusashi)















These three tea procedures featuring mizusashi focus attention on coolness and are considered seasonal temae best performed in July and August. The habuta temae, created by Gengensai, features a lacquered cylindrical mizusashi covered with a fresh green leaf. The leaf lid is removed, folded, and discarded during the temae that makes this procedure appropriate for usucha only. Obuta and waributa temae feature large wide-mouthed mizusashi with lids that require special handling. This type of mizusashi is displayed throughout the tea gathering to suggest coolness through the expanse of the water's surface, and to eliminate the awkwardness of carrying it back and forth.
Tsurube mizusashi well-bucket/cold water jar

Meisuidate famous water/procedure

These procedures feature the use of a cedar mizusashi in the shape of a square well bucket. This utensil draws our attention to the preciousness of water, its source, quality, and the historical associations of preparing tea with water drawn from famous wells. The tsurube mizusashi may be used in the summer months or when water is drawn in the early hours of the first day of the solar New Year for the obukucha (great happiness tea) gathering at Konnichian. When water from a famous well is drawn for tea the host may decorate the mizusashi with shimenawa (sacred Shinto rope) for the meisuidate koicha temae.

Tsuzukiusucha continue through/thin tea

This temae features a koicha temae immediately followed by the preparation of usucha without stopping to repair the charcoal fire (gozumi). This enables the host or guests at a chaji to adjust to time constraints as may be required.

Nakaoki middle/placement

Tsurigama suspended/kettle

Sukigigama small rectangular wooden blocks/kettle

These three procedures highlight the changeover from the brazier and hearth seasons through the placement of the summer brazier and the use and handling of special winter kettles. In October, the brazier is placed in the center of the utensil mat (nakaoki) to anticipate the coming of winter and the opening of the sunken hearth. The mizusashi is placed to the left of the brazier so that the host and guest may share the warmth of the fire. In March, the tsurigama kettle, smaller than the large winter kettle, is suspended by a chain or pole over the hearth. Smaller sized charcoal is used to boil the water and warm the room as the warmer furo season approaches. In April, the sukigigama replaces the tsurigama. Small, wooden blocks that protect the delicate masonry of the hearth support it. The fire, now barely visible beneath the wide flanged kettle, functions to heat the water but not the room. A sukigigama may also be used with a brazier in the summer months to suggest coolness by blocking the view of the fire from the guests.

Hachiro Eight placements of the hearth

One feature of tearoom design is the orientation of the guest's seat with respect to the host. In an orthodox or conventional room (hongatte) the guest is seated to the host's right. When this is reversed and the guest is seated to the host's left (gyakugatte), certain temae actions are reversed. All temae in the nyumon, konarai, and tokushu categories described thus far are hongatte, yojohangiri, and performed in a room 4.5 mats or larger (hiroma). However, there are three other placements of the hearth --daimegiri, sumiro, mukogiri -- and they are usually found in rooms smaller than 4.5 mats (koma).

Yojohangiri 4.5 mat/placement of the 42.2 cm. square hearth

Daimegiri 3/4-length mat/placement of the 42.2 cm. square hearth

Sumiro corner/placement of the 42.2 cm. square hearth

Mukogiri opposite the corner/placement of the 42.2 cm. square hearth

The position of the 4.5 mat hearth is in the corner of the mat adjacent to lower half of the full-length host's mat and the kinindatami. The daimegiri is set in the tatami mat adjacent host's mat where the host's mat (temaeza) has been determined to be a 3/4-length mat. The temaeza may actually be reduced in size by the dimensions of the daisu table, or may be a full-length mat (marudatami) in a room that does not have a fumikomi tatami (stepping in mat). The sumiro hearth is cut in the upper corner of a full-length host's mat next to the corner of the room. The mukogiri hearth is cut in the upper corner of a full-length host's mat away from the corner and towards the guest. The four hearth cuts may be oriented in both hongatte and gyakugatte rooms giving us a total of eight basic hearth positions (hachiro). When using the daimegiri, sumiro, or mukogiri, the four standard chaji temae, usucha, koicha, shozumi, gozumi, are performed with variations in the placement of utensils as required by the location of the hearth and orientation of the room.

Dairo large/hearth

Standardized in the 19th c. by Gengensai, the 11th iemoto, the 54.5-cm. square dairo is used in February, the coldest month of the year in Kyoto, to provide greater warmth for the adjacent Totsutotsusai tearoom, Urasenke's main teaching room. The four standard chaji temae -- usucha, koicha, shozumi, and gozumi -- are performed gyakugatte with variations to accommodate the large size of the hearth.

Gyakugatte reverse/orientation (of the room)

The four chaji temae, usucha, koicha, shozumi, gozumi, may be presented in a gyakugatte room where the guest is seated to the host's left.

Mukogiri Gyakugatte Uchi Nagashi side opposite the corner/cut/reverse orientation/(utensils) flowing onto (the host's mat)

Mukogiri Gyakugatte Soto Nagashi side opposite the corner/cut/ reverse orientation/(utensils) flowing beyond (the host's mat)

Furo Nagashidate furo season/ (utensils) flowing (onto the adjacent mat)

These three usucha temae are performed for intimate guests. The regular furo season alignment of the host is shifted to the ro season alignment, to create a feeling of closeness. The two Mukogiri Gyakugatte Nagashidate temae are much older than the Furo Nagashidate temae that was created by Ennosai, the 13th iemoto.

SHICHI JISHIKI seven/tea ensemble exercises

The group ensemble exercises called shichijishiki are comprised of 'seven exercises' or 'procedures.' These procedures were created in the 18th c. by the 7th iemoto of Omotesenke, Joshinsai Tennen Sosa (1706-1751), his younger brother the 8th iemoto of Urasenke, Yugensai Itto Soshitsu (1719-1771), their Zen master the abbot of Daitokuji, Mugaku Soen (1721-1791), and several of their closest disciples and intimates. The 'Seven Exercises' are kagetsu, shaza, mawarizumi, mawaribana, chakabuki, ichi ni san, and kazucha. Within Kagetsu are fourteen procedures: chabakotsuki kagetsu, hirakagestu, jikutsuki kagetsu, kininkiyotsugu kagetsu, kininkiyotsugu koichatsuki kagetsu, kotsuki kagetsu, koichatsuki kagetsu, tsubotsuki kagetsu, musubibukusa kagetsu, nagekomi kagetsu, mugon nagekomi kagetsu, satsubakotsuki kagestu, sumitsuki kagetsu, and yojohan kagetsu.

In recent times, it has become the custom at Urasenke for each succeeding iemoto to create a shiki. Thus today there are actually twenty-two shiki practiced at Urasenke. The later creations are Hanayose (this, however, is not officially included as a shichijishiki), Sen'yu (11th iemoto, Gengensai), Setsugeka (11th iemoto, Gengensai), Homa (12th iemoto, Yumyosai), Sanyu (13th iemoto, Ennosai), and Showa (14th iemoto, Tantansai).

CHUUKYUU INTERMEDIATE STUDENT CERTIFICATION

SHIKADEN four/verbal transmissions or four denmono

Once the student has completed the Konarai level, he or she normally requests permission to study Shikaden. This category introduces the first four orally transmitted temae, Satsubako, Karamono, Daitenmoku, and Bondate, performed in the ro and furo seasons, standardized in their present form by Gengensai, the 11th iemoto.

1. SATSUBAKO TEMAE and LICENSE tea/box
This temae features serving two varieties of koicha; one which the host has prepared and placed in chaire, and one which the host has unexpectedly received and placed in a natsume (wrapped in either an Otsubukuro or fukusa). Both are stored in an unlacquered paulownia box that gives this temae its name. The handling of the box, with its reference to principles of ying and yang, places this temae within the orally transmitted Shikaden category.

2. KARAMONO TEMAE and LICENSE historical Chinese tea jar; produced in the Southern-Song and Yuan dynasties

3. DAITENMOKU TEMAE and LICENSE stand/tea bowl from Temmoku Mountain (Tienmu-shan, Zhejiang Province; Jian or Jizhou ware produced in the Song, Southern-Song, Yuan dynasties



4. BONDATE TEMAE and LICENSE historical Chinese tea jar/on a tray; tea jar produced in the Southern-Song and Yuan dynasties, presented on a tray of similar age

These three temae feature the deferential handling and presentation of karamono (historical Chinese) utensils that were held in high esteem since the earliest days of chanoyu. All four temae are based on the classical rules concerning the use of the daisu display stand.

RANGAI additional procedure

1. WAKIN TEMAE and LICENSE Japanese/fabric


Created by Gengensai, the 11th iemoto, this procedure features a piece of cloth (wakin) that once belonged to Emperor Kokaku (1780-1817). Gengensai made a cloth bag (shifuku) for a paulownia wood tea container (nakatsuki) and kobukusa from the material and displayed them together. Tantansai altered the presentation by substituting an unlacquered nakatsuki container of mulberry wood. Chabako temae are placed within this category.









JOUKYUU UPPER LEVEL STUDENT AND 4TH-DEGREE INSTRUCTOR
1. GYO-NO-GYO DAISU TEMAE and LICENSE
This license and temae procedure also called "midare," meaning unmatched, uses the unlacquered daisu table used together with the daitenmoku bowl and karamono chaire which are placed on a large tray inlaid with a Daoist design of eight trigrams (hakke bon).



2. DAIEN-NO-SO TEMAE and LICENSE
Ennosai, the 13th iemoto, created the Daien-no-so and Daien-no-shin temae using a Daien bon tray. Daien-no-so features both a karamono chaire of a meibutsu category (renowned object) and a Japanese chaire placed on a large tray (Enso bon), and a daitenmoku bowl. No display stand is used.

3. HIKITSUGI LICENSE

This license grants permission to teach and issue certificates from Nyumon through Gyo-no-gyo temae.

KOUSHI 3RD-DEGREE INSTRUCTOR

1. SHIN-NO-GYO DAISU TEMAE and LICENSE

This temae embodies the fundamentals of the most advanced stage of chanoyu. It employs a formal black lacquered daisu, a matching set of bronze utensils (kaigu), and a karamono chaire and its companion tray, and a daitenmoku bowl. The bowl and jar, with its companion tray, are of the omeibutsu category of high-ranking renowned tea objects, identified with the periods of tea history before the time of Sen Rikyu.

2. DAIEN-NO-SHIN TEMAE and LICENSE
This temae uses a formal daisu, a daitenmoku bowl, a karamono chaire (omeibutsu category), and a Daien tray.



3. SEIHIKITSUGI LICENSE
This license grants permission to teach and issue certificates through Daien-no-so, Hikitsugi, and Shin-no-gyo.

SENNIN KOUSHI 2ND-DEGREE INSTRUCTOR

1. CHAMEI artistic name

An artistic name bestowed by the iemoto through one's teacher. Within the Urasenke tradition, an artistic name is comprised of two Chinese characters. A character taken from one’s given name follows the prefix “so” meaning mastery. One must be at least thirty years old to apply for and receive a chamei.

2. MONKYO permission to wear the Urasenke crest

This certificate is applied for along with the chamei granting permission to wear the Urasenke tsubo-tsubo crest on one's kimono.

JUNKYOJU 1ST-DEGREE INSTRUCTOR

KYOJU EMERITUS INSTRUCTOR

This certificate is presented by the Iemoto.

Adapted from "Chanoyu: an Anthropological Approach to Tea," Jennifer Anderson, 1985, Stanford University, chapter 5; An Introduction to Japanese Tea Ritual, State University of New York Press, 1991, Temae Appendix p. 227-237; "The Urasenke Tradition of Tea, Essential Information for Beginning Students," Urasenke Foundation, International Division, 2000; and Urasenke Chado Kyoka, volumes 1-16, Tankosha Publishing Company.

Urasenke Foundation Seattle Branch
URASENKE LICENSES AND CURRICULUM  Transmitting the living art of Chado, the Way of Tea, to affirm our shared humanity through harmony, respect, purity and tranquility.

Cerimonia do Cha - Hatsugama - Festa de Ano Novo

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Hatsugama é o ato de acender o braseiro para o Preparo do Chá pela Primeira Vez no ano.

A Cerimônia do Chá comemora todos os anos o Ano Novo e atrai cerca de 300 pessoas entre praticantes da Cerimônia do Chá e expoentes da Sociedade Japonesa e Brasileira.

Veja os anos anteriores

15/01/2017 Tivoli Mofarrej Hotel http://www.minorhotels.com/pt/tivoli/tivoli-mofarrej-sao-paulo

















10/01/2016 Hakuheian

11/01/2015 Buffet Colonial http://www.buffetcolonial.com.br/

12/01/2014 Hakuheian

13/01/2013 Grand Hyatt Hotel https://saopaulo.grand.hyatt.com/en/hotel/home.html

15/01/2012 Intercontinental Hotel https://www.ihg.com/intercontinental/hotels/us/en/sao-paulo/saoha/hoteldetail?cm_mmc=GoogleMaps-_-IC-_-BRA-_-SAOHA

16/01/2011 Buffet Baiúca https://www.zankyou.com.br/f/buffet-baiuca-117

17/01/2010  Tivoli Mofarrej Hotel http://www.minorhotels.com/pt/tivoli/tivoli-mofarrej-sao-paulo

18/01/2009 Intercontinental Hotel  https://www.ihg.com/intercontinental/hotels/us/en/sao-paulo/saoha/hoteldetail?cm_mmc=GoogleMaps-_-IC-_-BRA-_-SAOHA

13/01/2008 Hotel Caesar Park Vila Olímpia http://www.caesarbusinesshotels.com.br/pt-br/

14/01/2007 Marriot Renaissance Hotel http://www.marriott.com.br/hotels/travel/saobr-renaissance-sao-paulo-hotel/

15/01/2006 Buffet Baiúca https://www.zankyou.com.br/f/buffet-baiuca-117

09/01/2005 Hotel Unique http://www.hotelunique.com.br/

11/01/2004 Tivoli Mofarrej Hotel http://www.minorhotels.com/pt/tivoli/tivoli-mofarrej-sao-paulo

Assista e Curta nossa pagina no Facebook Cerimonia do Cha

Hatsugama no Bom Dia SP ou http://globotv.globo.com/rede-globo/bom-dia-sao-paulo/v/comunidade-japonesa-comemora-o-hatsugama-em-sao-paulo/2343378/


Presença de 300 pessoas entre praticantes e expoentes da Cultura Japonesa

Data 13 de Janeiro de 2013
Horario 11h30
Local Grand Hyatt Sao Paulo

Programa:
11h30 Chaseki
12h00 Coquetel
12h45 Abertura do Barril de Sake
13h00 Almoco
14h30 Apresentacao de Video seguida de Quarteto de Cordas ao Vivo
15h Encerramento, Café e Entrega de Presentes

Convites e Confirmacoes por email iumi@hotmail.com




Kaguetsu - os Otemaes em conjunto

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SHICHI JISHIKI Sete Otemaes/Cerimônias do Chá em conjunto


Os Otemaes em conjunto, chamados Shichi jishiki foram criados no Sec. XVIII pelo 7 Oiemoto da Omotesenke, Joshinsai Tennen Sosa (1706-1751), seu irmão mais novo, o 8o iemoto da Urasenke, Yugensai Itto Soshitsu (1719-1771), o mestre Zen master do templo Daitokuji, Mugaku Soen (1721-1791), e vários discípulos. 

Os Sete Otemaes são kagetsu, shaza, mawarizumi, mawaribana, chakabuki, ichi ni san, and kazucha. 

Destes Otemaes, O Kagetsu é o mais emblemático de todos. Com um Orisei com 5 pedras, sorteamos quem irá fazer o otemae e quem irá tomar chá.



As pedras são: Tsuki (lua - toma o chá), Hana (flor - faz o otemae), Ichi, Ni, San (estes 3 não farão nada)

Dentro do Kagetsu existem 14 otemaes: 

hirakagestu, chabakotsuki kagetsu, jikutsuki kagetsu, kininkiyotsugu kagetsu, kininkiyotsugu koichatsuki kagetsu, kotsuki kagetsu, koichatsuki kagetsu, tsubotsuki kagetsu, musubibukusa kagetsu, nagekomi kagetsu, mugon nagekomi kagetsu, satsubakotsuki kagestu, sumitsuki kagetsu, and yojohan kagetsu. 

Em tempos atuais, tornou-se hábito na Escola Urasenke para cada Oiemoto criar um otemae. Portanto hoje em dia há 22 shiki. Os mais recentes sao Hanayose (este, contudo nao foi incluso como um shichi jishiki), Sen'yu (11th iemoto, Gengensai), Setsugeka (11th iemoto, Gengensai), Homa (12th iemoto, Yumyosai), Sanyu (13th iemoto, Ennosai), and Showa (14th iemoto, Tantansai).

10 Bunka Matsuri 2016 com Cerimonia do Cha

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 10º Bunka Matsuri reúne diversas atividades neste domingo 

 

Com atrações para toda a família e entrada franca, o Bunka Matsuri – A Festa da Cultura Japonesa será realizado dia 22 de maio de 2016, das 9h às 17h, na sede do Bunkyo, no bairro da Liberdade, em São Paulo
Veja os anos anteriores

01aCom atrações para toda a família e entrada franca, o Bunka Matsuri – A Festa da Cultura Japonesa foi realizado domingo, dia 22 de março de 2015, das 9h às 17h, na sede do Bunkyo, no bairro da Liberdade, em São Paulo. Nesta edição, três eventos especiais marcam a programação.
Organizado sob a liderança da Comissão de Jovens, o Bunka Matsuri tem como finalidade promover os diversos aspectos da cultura japonesa, como também trazer o público para conhecer a entidade.
Entre as tradicionais atividades da festa estão as apresentações de música e dança folclórica, a praça de alimentação com diversas especialidades culinárias, as oficinas culturais, exposições, demonstração de cerimônia do chá, bazar, entre outras.
Rodolfo Wada, presidente da Comissão Organizadora, destaca que esta será uma edição muito especial por conta da comemoração dos 120 anos do Tratado de Amizade Brasil-Japão e 60 anos de fundação do Bunkyo. “Uma oportunidade única de vivenciar diversos aspectos da cultura japonesa em apenas um dia”, garante.

Os destaques da festa
01Para abrigar todas as atividades do evento, o festival ocupa todos os espaços da entidade, que recentemente passou por obras de melhoria e agora poderá oferecer mais conforto aos visitantes. Um dos novos locais é o Espaço Multiuso, implantado no antigo Ginásio de Esportes, e que hoje conta até com ar condicionado.
Neste local será montado o Restaurante VIP, sob coordenação do premiado chef Shin Koike, que em 2014 foi uma das cinco personalidades condecoradas pelo governo do Japão por seus serviços de divulgação da cultura culinária nipônica pelo mundo.
02O menu degustação inclui entrada, sushi, grelhados, fritos e wagashi (confeito) e os convidados vão degustar, entre outros pratos, especialidades como: salmão marinado com shio-koji, lula recheada com arroz mochi, sushis variados, bara-tirashi, peixe cojinova grelhado temperado com misso, shogayaki de contrafilé, tempurá de pupunha recheado com massa de camarão e mini porção de sobá gelado. O serviço encerra com o confeito kuzu mochi com kinako.
O restaurante vip funcionará das 12h às 15h no Espaço Multiuso e custa R$ 120,00 por pessoa (bebidas não inclusas). Os últimos convites podem ser adquiridos na secretaria do Bunkyo (Rua São Joaquim, 381 – Liberdade – São Paulo – SP / tel. (11) 3208-1755).
Exposição do Japão
03No Bunka Matsuri será a última oportunidade de visitar a exposição Artesanato do Japão: tradições e técnicas, promovida pela Fundação Japão em São Paulo. Montada no Museu Histórico da Imigração Japonesa no Brasil, no 9º andar do Bunkyo, a mostra será encerrada após o festival e seguirá para Seattle (EUA) depois de ter passado por Rio de Janeiro, Curitiba, Brasília, Manaus, Belém e Recife.
As peças fazem parte do acervo da Japan Foundation (Japão) e reúne utensílios criados, ao longo dos anos na vida cotidiana, em cerâmica, tingimento de tecidos, metais, marchetaria, laqueados, bambu e madeira, papel, entre outros, sempre trabalhados com técnicas adequadas, de acordo com a natureza de cada material, resultando em objetos práticos e com seu toque de beleza.
3a - marchetaria hakoneTrata-se de uma exposição que traz um recorte do artesanato do Japão, sob o olhar das tradições e técnicas adotadas por reconhecidos artesãos, compartilhando a habilidade e criatividade de seus trabalhos.
“Os materiais tradicionais e característicos de cada região foram transformados em utensílios práticos e artigos altamente criativos, com a esmerada técnica e talento dos artesãos que desenvolveram a produção e a criação de obra de arte, contribuindo para aumentar o estrato do setor artístico e qualitativamente como um todo”, afirma Kazuko Todate, curadora do Museu de Arte em Cerâmica de Ibaraki, no Japão.
Godo Katen
04O terceiro evento especial está sendo preparado em conjunto com a Associação Brasileira de Ikebana. Na ocasião, ela estará apresentando a Grande Exposição Coletiva de Ikebana (Gōdō Katen), evento anual e tradicional da Associação que reúne a maioria dos professores e alunos praticantes de Ikebana em São Paulo.
A exposição de Ikebana abrirá no dia 20 de março (sexta-feira) e prosseguirá até domingo, dia 22, ocupando o Salão Nobre e o hall de entrada do Bunkyo. No sábado, dia 21, está programada uma atividade especial integrando várias artes tradicionais japonesas: "Hana - a flor e seus encantos". A proposta é presentar as diversas formas de expressão estética a partir do Kadô, a arte do arranjo floral (ikebana). A demonstração inclui dança tradicional japonesa, cerimônia do chá, caligrafia japonesa (shodô) e, claro, ikebana.
04aAs escolas participantes são: Instituto de Ikebana Ikenobo do Brasil, Associação Cultural de Ikebana Kooguetsu Ryu, Sogetsu Ryu, Ohara Ryu, Shoguetsudo Koryu, Sogetsu Ryu Brasília Study Group, Associação de Ikebana Kado Ikenobo Tatibana da América Latina, Saga Ryu, Kado Misho kai, Ikenobo Kadokai Nambei Shibu, Ikebana Sanguetsu e Seiguetsu Ryu.
“Homenageando os 120 anos do Tratado de Am

 

 

 

A FESTA DA CULTURA JAPONESA NO BUNKYO com cerimonia do cha

cartaz-siteUma festa especial para quem gosta de cultura japonesa. Com esta proposta, o Bunkyo realiza o 8º Bunka Matsuri, no dia 23 de março de 2014, em sua sede, na Liberdade, próximo da Estação São Joaquim do Metrô.
Durante todo o dia estão programadas diferentes atrações, que ocuparão todas as instalações da sede da entidade envolvendo desde o espaço das garagens, passando pelo Grande Auditório e Museu Histórico da Imigração Japonesa no Brasil.
A organização do 8º Bunka Matsuri tem o patrocínio da Fundação Kunito Miyasaka, Brasil Kirin, Sushi Isao, Sakura, Yamato, Kikkoman, Ajinomoto, Hiroshima, Alfa Alimentos e Fast Shop e apoio do Consulado Geral do Japão em São Paulo, AgroNippo, Nikkey Shimbun, São Paulo Shimbun, Jornal Nippak, Mundo Ok, Rádio e TV Nikkey, Rádio Banzai, Kibô-no-Iê, Kodomo-no-Sono, Ikoi-no-Sono e Yassuragui Home.
O Bunka Matsuri é uma festa idealizada para congregar jovens e adultos e apresentar diversos aspectos da cultura japonesa praticada em nosso país. Portanto, esta é a hora!
A entrada é franca, as atividades das oficinas e o show artístico internacional também.
Para chegar até ao Bunkyo, a melhor forma de transporte é o Metrô (descer na estação São Joaquim), principalmente porque o trânsito da região anda complicado devido às obras que interditam o quarteirão da Rua Galvão Bueno entre as ruas São Joaquim e Fagundes.
Serviço:
8º Bunka Matsuri (entrada franca)
Dia 23 de março de 2014, das 9h às 17h
Local: Sede do Bunkyo, Rua São Joaquim, 381 – Liberdade – São Paulo-SP
(próx. Estação São Joaquim do Metrô)
A seguir, a programação de cada um dos espaços:
A arte do Dô: Cerimônia do Chá e Shodô
cer cha 3O espaço do Salão Nobre será ocupado por duas artes tradicionais japonesas que requerem distância do burburinho de um festival, criando um local de tranquilidade e concentração. Por conta disso, o 2º andar do edifício foi reservado para os professores da cerimônia de chá do Centro de Chado Urasenke do Brasil, que neste ano comemora 60 anos de atuação no Brasil, e para a exposição das obras de Shodô (arte da caligrafia) da associação Shodô Aikoukai, com oficina dos mestres. No local também haverá uma exposição de arte craft e artes plásticas.
Chef Shin Koike Especial
shin koikeEm seu currículo estão conceituados restaurantes, tais como Aizomê, Sakagura A1 e Rangetsu of Tokyo e a autoria da premiadíssima publicação “A Cor do Sabor”. Também, a presidência da Comissão de Divulgação da Culinária Japonesa.
Neste 8º Bunka Matsuri, o renomado chef Shin Koike comanda o Restaurante VIP com um especial Menu Degustação que inclui ebi-shinjyo empanado com arare, sashimi com gelatina de suco de yuzu, panceta cozida à moda japonesa, sushi e niguirizushi.
O Restaurante VIP, além da atuação do chef Shin Koike, conta com as cerâmicas do Atelier Hideko Homma e os temperos da Kikkoman.
O convite custa R$ 100,00, sem incluir bebida. O Restaurante VIP será montado na sala 13, 1º andar, e terá o serviço funcionando às 11h30, 14h e 16h.
Para todos os paladares
alimentacao extSe você é uma daquelas pessoas interessadas em culinária japonesa e, principalmente, de comida caprichada e saborosa, não poderá deixar de prestigiar o Bunka Matsuri. A Praça de Alimentação Externa, com entrada pela rua Galvão Bueno, reúne as barracas coordenadas pelas entidades beneficentes. O Kibô-no-Iê irá oferecer oyakisoba; o Yassuragui participa com guiozá e cocada; os voluntários do Ikoi-no-Sono, além de batata-lôka e churros, estarão preparandoraspadinhas; o Kodomo-no-Sono participa com tempuráyakitori eokonomiyaki. Para completar os sabores de festa, a Yamato vai oferecer os tradicionais takoyaki.
alimentacaoNa Praça de Alimentação Interna, no 1º piso do Estacionamento, mais sabores da tradição japonesa – ali os visitantes poderão saborear os obentô, sushi etemaki feitos pelo Bistrô Kazu e, também, os saborososokinawa soba e karê oferecidos pelo Bufê Shima.
Quem gosta de doces não pode deixar de visitar, nesse espaço, as participantes do Coral Bunkyo e do Coral Paineiras, que no festival são famosas pelos deliciosos bolos e guloseimas preparados especialmente para a ocasião. Também, o Kibô-no-Iê fará os tradicionais e insuperáveis sonhos recheados. E os voluntários da Associação Vila Nova Cachoeirinha, os deliciosos tempurá de sorvete!
Compras especiais
bazarImagine que coisas interessantes podem ser encontradas num espaço com 35 bazaristas! Se você é uma dessas pessoas que gosta de garimpar novidades e levar boas compras para casa, o 2º Piso do Estacionamento é o endereço certo!
Entre os incontáveis produtos estão artesanatos, importados, produtos comestíveis, panelas, flores e orquídeas, etc.
Depois, no Piso Intermediário do Estacionamento, estará o espaço especial de vendas. De um lado estarão os produtos da Sakura a preços imperdíveis. De outro, uma oportunidade ímpar para adquirir cerâmicas e quadros de pinturas de várias artistas que integram a Comissão de Artes Plásticas e Arte Craft do Bunkyo. Esse espaço terá ainda os objetos produzidos pelo Kodomo-no-Sono, Kibô-no-Iê e Ikoi-no-Sono.
Praticar para conhecer
kirigamiUm convite para conhecer diferentes facetas da cultura japonesa numa animada e produtiva reunião coletiva sob a coordenação de especialista convidado.
Certamente, a maioria conhece o Origami com seus desafios criativos a partir das dobras de papéis, mas será que todos sabem os iguais encantos do Oribana, Oshibana, Oshiê? Ou então, o detalhado e preciso corte no papel com a técnica do Kirigami?
furoshikiOs organizadores também convidaram Claudio Sampei para ensinar as técnicas de amarrar, dobrar e produzir embalagens usando quadrados de tecidos chamados de Furoshiki, mas há ainda uma forma inteligente de somar por meio do Soroban e os desafios de recriar os desenhos por meio dos tecidos com a técnica do Patchwork.
Certamente, nenhuma Festa da Cultura Japonesa estaria completa se deixasse de lado duas modalidades artísticas profundamente arraigadas à tradição – o Shodô e a Ikebana.
Show Artístico Internacional
show 1Nas edições do Bunka Matsuri, uma atração à parte é o show artístico organizado pela Comissão de Música e Dança Folclórica realizado no Grande Auditório.
Para este ano, juntamente com as apresentações dos melhores grupos de taiko, músicas e danças típicas japonesas e karaokê, destaque especial para os grupos de danças folclóricas da Rússia, Alemanha, Croácia e Itália.
A programação tem início às 10h, com a apresentação de taiko dos alunos da escola Mika Youtien; seguindo-se os bailarinos do grupo Tottori Shan Shan Kassa Odori e o grupo folclórico Troyka da Rússia. Depois, a performance dos representantes da escola de dança folclórica de Okinawa, Ryukyu Buyo Kyokai, o show do cantor Sérgio Tanigawa, a apresentação do grupo folclórico Gold Und Silber da Alemanha e a Escola de Bailado Kinryu Hanayagui, finalizando com o grupo de taiko Ryukyu Koku Matsuri Daikoantes da cerimônia de abertura às 12h.
show 3A segunda parte do show artístico começa às 14h com a apresentação do grupo de taiko Tangue Setsuko Taiko Dojo, prosseguindo com a apresentação dos integrantes da Associação Cultural e Assistência Social de Kenko Hyougen Taisso do Brasil, o grupo folclóricoJadran da Croácia, a apresentação dos bailarinos da escola Fujima Ryu, depois a Associação Brasileira de Música Clássica Japonesa e a performance dos integrantes da União Cultural Guinken Shibu do Brasil, encerrando-se com a sempre contagiante apresentação do grupo folclóricoNostra Italia.
Samba e futebol, uma exposição nipo-brasileira
shodo 1Às vésperas do início da histórica Copa do Mundo no Brasil, e ainda curtindo os sabores do carnaval com seus desfiles das escolas de samba, o 8º Bunka Matsuri irá apresentar no hall de entrada do Bunkyo uma exposição nipo-brasileira especial.
Para isso, irá reunir num mesmo espaço, sempre enfeitado pelos arranjos das professoras de Ikebana, as dobraduras do grupo de Mari Kanegae que retratam uma escola de samba, destacando toda a técnica do origami e trabalho minucioso dos mestres brasileiros! Para contextualizar o momento, o evento também estará homenageando a seleção japonesa de futebol.
A imigração japonesa no Brasil
museu 1O Bunka Matsuri é um momento em que o Bunkyo abre suas portas para receber todos os interessados em cultura japonesa. É dentro dessa proposta que o Museu Histórico da Imigração Japonesa no Brasil, localizado nos 7º, 8º e 9º andares do Edifício Bunkyo, realizará, nesse domingo, uma programação especial de visitação.
O Museu de Arte Nipo-Brasileiro, localizado no 1º andar do Edifício Bunkyo, também prepara uma exposição de seu acervo para apresentar ao público do festival.
Agora só falta você, sua família e seus amigos!

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