다이묘 차(大名茶) 차실(茶室)의 평면 구성 비교 분석

Abstract

Purpose: To entirely understand the characteristic of Japanese tea room, it is needed to grasp the spiritual and aesthetic points inherent in the way of tea activities. After the death of Sen Rikyu, the initiator of Wabi- cha and Soan tea room, the flow of the way of tea activities(Chado) in early Edo period was being kept by the Daimyo-cha influenced by Sen Rikyu. Main purpose of this study is focused on the comparative analysis on to the composition in floor plan of Daimyo tea room in Early Edo Period. Method: To analyze the composition of tea room in Daimyo-cha, the method to composite tea room determined by the number of tatami, placement of Toko and Ro etc was adopted. Main examples selected in this study are En-nan, Jyo-an, Mittan and Korin-an which made by Huruta Oribe, Oda Urakusai, Kobori Enshu and Katakiri Sekishu individually. Result: This study reveals that the composition of tea room in Daimyo-cha has a common characteristics in showing small size tea room(koma) under the 4.5tatami and adopting daime formation in host seat though the appearance in Toko and Ro are different pattern case by case. This result is enough to show the relationship between Sen Rikyu and Daimyo-cha in wabi-cha sprit and make a turning point from koma style tea room to shouin style tea room and sukiya architecture suitable for Edo and modern period.