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Winter Chawan (theekom)

Grijs geglazuurde theekom met witte uitlopers. De theekom werd gebruikt bij de Japanse theeceremonie.

Japanse theeceremonie (zie website over Cha-no-yu= is de manier van theedrinken in Japan) Sado, also called chado or cha no yu, is the traditional way of preparing and drinking tea when one has guests. In sado, special powdered tea, different from ordinary Japanese tea is usually used. The powdered tea is put into a teabowl, hot water is poured on it, it is whipped with a bamboo whisk till it foams and and then drunk. In the sixteenth century, Sen-no-Rikyu brought sado to perfection by incorporating the simple aesthetic values known as wabi (subtle taste) and sabi (elegant simplicity) and the concept that every single encounter never repeats in a life time (ichigo ichie).

Chawan are sometimes bestowed with poetic names by the artist/potter, by the bowl's owner or by a figure in the world of Tea who commands authority, such as the Grand Master of one of the many schools of Tea. This name would embellish the custom-made paulownia wood box which bears the signature and stamp of the artist/potter who made it along with a brief label. All these aspects lend to the "aura" which can emanate from a chawan.
In creating each chawan my goal is to enhance the multisensory experience one enjoys as they cradle the bowl with both hands to drink from it, stimulating the eyes, hands and lips of the guest. This experience continues after the tea has been finished, for it is considered proper etiquette to thoroughly examine all aspects of the bowl before returning it to one's host. Chawan are undoubtedly the most popular and commonly collected of all the various tea utensils, with some treasured bowls over 400 years old still in use today.

The mizusashi or fresh water container, is one of the main utensils found in a typical tea "arrangement." It's function is to hold fresh water which is used to clean the chasen (bamboo whisk) after it has been used to make tea, and to replenish the iron kettle so it will always be full.

A mizusashi can be used alone on the tatami or placed on top of a special shelf called a Tana, of which there are many variations. It is one of the largest tea utensils and can be of almost any form as long as it holds a reasonable amount of water. It can be made of porcelin or stoneware as well as glass, metal, wood, etc. Irregular forms are often fitted with custom lids made of wood and covered with lacquer.

These pieces create a backdrop for the tea bowl and tea caddy which are usually placed in front of the mizusashi when preparing tea. In many ways they are the utensils that offer the most freedom to a maker of tea wares. This becomes apparent when one sees the variety of shapes in Milgrim's portfolio of mizusashi.
(Bron website Richard Milgrim)

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Museum Joure
Winter Chawan (theekom)
10 cm
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