Way Of Tea Research Articles

Steeped in history: the art of tea

Foreword Acknowledgments Teatime: An Introduction / Beatrice Hohenegger Part One. China, Cradle of Tea Culture / Beatrice Hohenegger1. Tea in China: From Its Mythological Origins to the Qing Dynasty / Steven D. Owyoung Learning Pottery in Yixing, China / Terese Tse Bartholomew Part Two. The Way of Tea in Japan / Beatrice Hohenegger .2. Buddhist Thought and the Way of Tea / Dennis Hirota 3. Dissension in the World of Tea: The Fashion for Sencha and Chinese Culture in Early Modern Japan / Patricia J. Graham 4. The Sacred and the Profane: The Role of Women in Edo Period Tea Culture / Reiko Tanimura Part Three. The Tea Craze in the West / Beatrice Hohenegger 5. Tea and the Middle Class / Woodruff D. Smith Tea and the Conversation Piece / Angus Trumble6. Determining the Growth and Distribution of Tea Drinking in Eighteenth-Century America / Barbara G. Carson 7. Beyond Boston: Prerevolutionary Activism and the Other American Tea Parties / Jane T. Merritt Part Four. Tea and Empire / Beatrice Hohenegger 8. Teapots, Opium Pipes, Guns: From the Canton Trade to the Opium War, 1700-1842 / John E. Wills Jr.9. Tea, Labor, and Empire in India / Elizabeth Kolsky Notes References Cited IndexContributors

Pu-erh tea tasting in Yunnan, China: Correlation of drinkers’ perceptions to phytochemistry

Pu-erh (or pu'er) tea tasting is a social practice that emphasizes shared sensory experience, wellbeing, and alertness. The present study examines how variable production and preparation practices of pu-erh tea affect drinkers' perceptions, phytochemical profiles, and anti-oxidant activity. One hundred semi-structured interviews were conducted in Yunnan Province to understand the cultural and environmental context of pu-erh tea tasting. The gong fu cha dao ('way of tea' with 'effort,' 'work,' or 'skill') method of brewing tea through multiple infusions was employed to evaluate green and black pu-erh samples from smallholder agro-forests and terrace plantations. Ranking interviews, High Performance Liquid Chromatography (HPLC), and the 1-1-diphenyl-2-picrylhydrazyl (DPPH) assay were conducted to characterize color and taste profiles, Total Catechin Content (TCC), Total Methylxanthine Content (TMC), and free radical scavenging capacity (IC(50)). Significant variation was found among pu-erh samples based on: (1) agro-ecosystem mode of production by TCC (P<0.0001) and TMC (P<0.0265), (2) processing method for TCC (P<0.0001), TMC (P<0.0027), and free radical scavenging capacity (P<0.0001), (3) infusion sequence for TMC (P<0.0013), (4) taste rankings for TCC (P<0.0001), TMC (P<0.0001), and IC(50) (P<0.0059) and, (5) color rankings for TMC (P<0.0009) and IC(50) (P<0.0001). Samples rated as bitter and bitter-sweet contained the greatest TCC and free radical scavenging capacity. This research demonstrated that production environment, processing methods, and infusion sequence in preparing tea are related to the phytochemical profile, free radical scavenging activity, and flavor of tea. Findings contribute to the ethnomedical literature by supporting previous studies that have hypothesized that the taste of plants, particularly bitterness, may guide societies in the search for medicinal plants and beneficial phytochemicals.

Refining the Past

In this paper I examine two ways in which the past manifests as central to Japanese visual aesthetics. Although distinct, both are manifestations of an attitude that places value on the past, characterizing Japanese (and, to a large measure, EastAsian generally) aesthetic thinking. The first is situated in action, with the use of models inherited from past masters in the creation of art, exemplifies in the practice of pictorial and calligraphic copying, and the way of tea. The second is situated in objects and values identified with patina and antiqueness. The attention given to the past in art practice, appreciation, and theory is a point of contrast with Western art theory.

Eye motion analysis in Chado, the way of tea

The Way of tea is Japan’s representing unification of traditional culture which has been handed over mainly by word of mouth within the schools of the ways over 400 years. By analyzing the eye motion of the performance of tea, the system of performance and the reason of beauty of the Way of tea may be found. In order to obtain data for eye motion analysis, the comparative experiment of the beginner and the expert of the way of tea is taken place, and obtained data is analyzed by computer. The results show the difference of eye motion of the beginner and the expert in the way of tea.

1411 茶道点前の帛紗捌き動作時における眼球運動解析(GS-17・20 マイクロデバイス・教育・伝統)

1411 茶道点前の帛紗捌き動作時における眼球運動解析(GS-17・20 マイクロデバイス・教育・伝統)

The Nara International Discussion Series on Globalization, Local Identity and Ekistics

Ian Fookes, a New Zealander with an MA (Hons) in Philosophy from the University of Auckland, is a participant of the Japan Teaching and Exchange Programme (JET Programme) and is currently teaching English as part of this program in Ikoma City, Nara Prefecture, Japan. He is studying the Way of Tea and other aspects of traditional Japanese culture, and his interests include traditional cultures, philosophy, literature and garden design. Gareth Lochhead, a New Zealander with a BA in English Literature from the University of Canterbury in New Zealand and a JET participantin Ikaruga-cho in Nara Prefecture, is currently teaching English in Vietnam. His interests include poetry and photography. Makoto Tsujitani, from Osaka, Japan, is an independent computer specialist working in Osaka and Nara, and is interested in traditional Japanese culture and travelling. The text that follows is a slightly revised and edited version of a paper presented by the authors at the international symposion on "Globalization and Local Identity," organized jointly by the World Society for Ekistics and the University of Shiga Prefecture in Hikone, Japan, 19-24 September, 2005.

Kent H. Morris: The Historical Development and Contemporary Perspective of the Japanese Urasenke Way of Tea as Practiced in California

This work provides a study of chanoyu , or tea ceremony, from an anthropological perspective, highlighting in particular its development in Southern California. The work is focused on the Urasenke tradition, which together with the Omotesenke and Mushanokojisenke, constitutes one of the main traditions widely spread both inside and outside Japan. Kent Morris provides the reader with an historical introduction of the way of tea in China and Japan, its arrival in western countries, where the first international chapter of the Urasenke Foundation was established in Hawaii in 1951, two years after its foundation in Japan, and an account of the organisation and structure of the Urasenke tradition. He then describes in detail a typical noontime tea gathering ( shōgo chaji ) with a study of its symbolism and interpretation.

From Austere “wabi” to Golden “wabi”: Philosophical and Aesthetic Aspects of “wabi” in the Way of Tea. By Minna Torniainen. pp. 330. Helsinki, Finnish Oriental Society, 2000.

From Austere “wabi” to Golden “wabi”: Philosophical and Aesthetic Aspects of “wabi” in the Way of Tea. By Minna Torniainen. pp. 330. Helsinki, Finnish Oriental Society, 2000.

Life sentences: elementary zenetics--do or dai.

Life sentences: elementary zenetics--do or dai.

From Austere Wabi to Golden Wabi: Philosophical and Aesthetic Aspects of Wabi in the Way of Tea

From Austere Wabi to Golden Wabi: Philosophical and Aesthetic Aspects of Wabi in the Way of Tea

The Japanese Way of Tea: From Its Origins in China to Sen Rikyu

The Japanese Way of Tea: From Its Origins in China to Sen Rikyu

Takuan Zen and the Way of Tea

Takuan Zen and the Way of Tea

The Japanese Way of Tea: From Its Origins in China to Sen Rikyu

The Japanese Way of Tea: From Its Origins in China to Sen Rikyu

The Japanese Way of Tea: From Its Origins in China to Sen Rikyu

The author follows tea drinking practices from their arrival in Japan to the time of Rikyu, considering at each stage the relevant historical changes and their significance for the Way of Tea. Shortly after its arrival during the Heian era (794-1185), tea was celebrated by Japanese poets, who attributed the same spiritual qualities to the beverage as had their Chinese contemporaries. During the medieval era, however, tea began to take on a distinctively Japanese character. Eisai (1141-1215), the founder of the Rinzai sect of Japanese Zen Buddhism, accentuated the medicinal aspect of tea and saw it as a means of salvation in a spiritually degenerate age (mappo).

Wind in the Pines: Classic Writings of the Way of Tea as a Buddhist Path. Compiled and edited by Dennis Hirota. Fremont, Calif.: Asian Humanities Press, 1995. 384 pp. $30.00.

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.

Wind in the Pines: Classic Writings of the Way of Tea as a Buddhist Path.

Wind in the Pines: Classic Writings of the Way of Tea as a Buddhist Path.

The Way of Tea

The Way of Tea

The Way of Tea: A Religio-Aesthetic Mode of Life

Previous articleNext article No AccessThe Way of Tea: A Religio-Aesthetic Mode of LifeTheodore M. LudwigTheodore M. Ludwig Search for more articles by this author PDFPDF PLUS Add to favoritesDownload CitationTrack CitationsPermissionsReprints Share onFacebookTwitterLinkedInRedditEmail SectionsMoreDetailsFiguresReferencesCited by History of Religions Volume 14, Number 1Aug., 1974 Article DOIhttps://doi.org/10.1086/462711 Views: 45Total views on this site Citations: 1Citations are reported from Crossref Copyright 1974 The University of ChicagoPDF download Crossref reports the following articles citing this article:Kotaro Nakamura, Hugo Tschirky, Yasuo Ikawa Dynamic service framework approach to sustainable service value shift applied to traditional Japanese tea ceremony, (Jul 2008): 2433–2444.https://doi.org/10.1109/PICMET.2008.4599869

Rand Castile: The Way of Tea.329 pp. New York and Tokyo: Weatherhill, 1971. $15. (Distributed in G.B. by Phaidon Press. £6.25.)

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.