Urasenke
History and Origins
The Urasenke school is one of the most prominent schools of Japanese tea ceremony, known as chanoyu. The school traces its origins back to the 16th century and is one of the three main schools of tea ceremony, collectively referred to as the San-Senke. The founder of the Urasenke school is Sen no Rikyū, a historical figure who greatly influenced the development of the tea ceremony. The Urasenke school was formally established by Sen Sōtan, the grandson of Sen no Rikyū, in the early Edo period.
Sen Sōtan had three sons, each of whom established their own tea schools: the Urasenke, Omotesenke, and Mushakōjisenke. The Urasenke school, under the leadership of Sen Sōtan's youngest son, Sen Sōsa, became particularly influential and continued to evolve through subsequent generations.
Philosophy and Aesthetics
The Urasenke school emphasizes the principles of wabi-sabi, which focus on the beauty of simplicity, imperfection, and transience. These principles are deeply rooted in Zen Buddhism and are reflected in the tea ceremony's rituals, utensils, and the tea room's design. The concept of ichigo ichie, meaning "one time, one meeting," is also central to Urasenke's philosophy, highlighting the uniqueness and irreplaceable nature of each tea gathering.
The aesthetics of Urasenke are characterized by the use of natural materials, subdued colors, and minimalist design. The tea room, or chashitsu, is typically small and simple, designed to create an intimate and contemplative atmosphere. The utensils used in the tea ceremony, such as the tea bowl (chawan), tea scoop (chashaku), and tea whisk (chasen), are carefully selected for their aesthetic qualities and their ability to enhance the overall experience of the ceremony.
Tea Ceremony Procedures
The Urasenke tea ceremony is a highly ritualized practice with specific procedures and etiquette. The ceremony can be divided into several stages:
Preparation
Before the guests arrive, the host prepares the tea room by cleaning it and arranging the utensils. The host also prepares the kama (iron kettle) and furo (portable brazier) for heating the water. The tea room is often adorned with a hanging scroll (kakemono) and a flower arrangement (chabana).
Greeting the Guests
The guests enter the tea room through a small door called the nijiriguchi, which requires them to bow and crawl, symbolizing humility and equality. The host greets each guest and offers them a sweet (wagashi) to balance the bitterness of the tea.
Making the Tea
The host begins the tea-making process by purifying the utensils with a silk cloth (fukusa). The tea powder (matcha) is scooped into the tea bowl, and hot water is added. The host then uses the tea whisk to mix the tea until it becomes frothy. The prepared tea is served to the guests, who take turns drinking from the same bowl, following specific etiquette.
Closing the Ceremony
After the tea has been consumed, the host cleans the utensils and offers them to the guests for inspection. The ceremony concludes with a final bow, and the guests leave the tea room, reflecting on the experience.
Education and Training
The Urasenke school offers extensive education and training programs for those interested in learning the tea ceremony. The training is rigorous and can take many years to master. Students learn not only the practical aspects of the tea ceremony but also its philosophical and aesthetic principles.
The Urasenke school operates several tea houses and training centers in Japan and around the world. The headquarters, known as the Urasenke Konnichian, is located in Kyoto and serves as the central hub for the school's activities.
Influence and Global Reach
The Urasenke school has played a significant role in promoting the tea ceremony both in Japan and internationally. The school has established branches and affiliated organizations in various countries, including the United States, Europe, and Asia. Through these efforts, the Urasenke school has contributed to the global appreciation and understanding of Japanese culture and the tea ceremony.