Introduction to Japanese Tea Ceremony Culture

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Publish Date: 2005-04-01
Features: Introduction to Tea Ceremony
Chapter 1: History of Tea Ceremony (Part 1)
Section 1: Aristocratic Tea in the Heian Period
Section 2: Monastic Tea in the Kamakura Period
Section 3: Gate Tea in the Muromachi Period
Section 4: Study Tea in the Muromachi Period
Chapter 2: History of Tea Ceremony (Part 2)
Section 1: The Founder of Tea Ceremony—Murata Jukō
Section 2: The Pioneer of Tea Ceremony—Takeno Jōō
Section 3: The Synthesizer of Tea Ceremony—Sen no Rikyū
Section 4: Modern and Contemporary Japanese Tea Ceremony
Chapter 3: The Content of Tea Ceremony
Section 1: Tea Events
Section 2: Tea Preparation
Section 3: Tea Snacks, Tea Food, Tea Flowers
Chapter 4: Architecture of Tea Ceremony
Section 1: Tea Rooms
Section 2: Tea Gardens
Section 3: Exploration of the Three Thousand Tea Houses
Chapter 5: Tea Ceremony Utensils (Part 1)
Section 1: Tea Utensils for Nichōdai
Section 2: Tea Utensils for Heating Water
Section 3: Tea Utensils for Adding Charcoal
Chapter 6: Tea Ceremony Utensils (Part 2)
Section 1: Tea Utensils for Tea Preparation
Section 2: Tea Bowls
Section 3: Tea Utensils for Tea Events
Chapter 7: Etiquette of Tea Ceremony
Section 1: Host and Guest, Guest and Guest, Person and Object
Section 2: Silent Etiquette, Audible Etiquette, Agreed Etiquette
Section 3: Position, Order, Actions
Chapter 8: Philosophy of Tea Ceremony—Tea and Zen
Section 1: The Succession Relationship Between Tea Ceremony and Zen Buddhism
Section 2: The Intrinsic Relationship Between Tea Ceremony and Zen
Section 3: Zen Phrases and Zen Paintings in Tea Rooms
Section 4: The Formation of Tea Etiquette and Zen
Chapter 9: Aesthetics of Tea Ceremony
Section 1: The Starting Point of Tea Ceremony Beauty—Wabi
Section 2: Characteristics of Tea Ceremony Beauty
Notes
References
Afterword