茶: 1000 Terms and Phrases
- 茶経
- 'Chakyo' (The Classic of Tea)
- Chakyo (Chaijing or The Classic of Tea)
- 茶櫃
- Chabitsu (Japanese tea box)
- わび茶
- Wabicha (wabi style of tea ceremony)
- Wabi-cha
- 薄茶器
- Usuchaki (tea caddy for tea powder for thin tea)
- 手揉み茶
- Temomi-cha (Hand-rolled Tea)
- 製茶工場
- Tea processing factory
- 茶壺道中
- Chatsubo (Tea leaf jar) journey
- 白磁茶碗
- Hakuji chawan (white porcelain)
- 天目茶碗
- Tenmoku jawan
- Tenmokujawan (Tenmoku tea bowl)
- 茶筅供養
- Chasen kuyo (memorial service for used chasen)
- 陰干し番茶
- Kageboshi Bancha (Shade-dried Bancha)
- 茶道の流派
- Various Schools of Sado
- 茶道の歴史
- The History of Sado
- 北野大茶湯
- Kitano Grand Tea Ceremony
- 茶漬けの歴史
- History of chazuke
- 煎茶(広義)
- Sencha (in the broad sense)
- 抹茶の原料。
- It's a raw material for maccha (powdered green tea).
- 茶漬けの文化
- Chazuke as a dietary culture
- 葛湯、昆布茶
- Kuzuyu (kuzu (arrowroot) starch gruel), and Kobucha (tea made of powdered kelp)
- 茶道富士庵流
- Sado Fujian School
- 『五階茶碗』
- 'Gokai-jawan' (an acrobatic performance using a long rod to support numbers of rolling rice bowls and other items well balanced on top of the rod)
- 棗 (茶器)
- Natsume (a container for powdered tea) (Chaki [tea utensil])
- 天然の茶髪。
- His hair is naturally brown.
- 川きゅう茶調散
- senkyu-chacho-san
- TJ-124
- 世代とお茶漬け
- Chazuke and generations
- とんかつ茶漬け
- Tonkatsu chazuke (pork cutlets on rice with hot green tea)
- 緑茶のかき揚げ
- Green tea leaf Kakiage (deep-fried green tea leaves)
- 緑茶飲料の商品
- Green tea drink products
- 新茶葉の天ぷら
- Tempura using new tea leaves
- 深蒸し茶の歴史
- The History of Fukamushi-cha
- 美作の日干番茶
- Nikkan Bancha from Mimasaka
- 茶わん坂など。
- Chawanzaka slope, etc.
- 大日本茶道学会
- Dainihon Chado Gakkai (Tea Ceremony Association)
- 小笠原流煎茶道
- Ogasawara-ryu Sencha Tea Ceremony
- 茶道預師範歴代
- The Chronological Order of the Entrusted Instructors of tea ceremony
- 茶堂豊田家歴代
- The Chronological Order of the Toyoda family as Sado
- 茶道、華道、香道
- Sado, Kado, Kodo
- 『相生茶碗の曲』
- 'Aioi-jawan no kyoku' (an acrobatic performance using two rice bowls and numbers of temari balls)
- 茶碗もしくは茗碗
- Chawan (tea bowl), or Myowan
- わび茶という言葉
- The Term Wabicha
- 全日本煎茶道連盟
- Zen Nihon Senchado Renmei (National Japanese Sencha Association)
- 名物 (茶道具)
- Meibutsu (in this case, good tea utensils)
- 会 利休の茶会記
- 'Kai (parties)' is the record of Rikyu's tea parties.
- 御家流 (茶道)
- Oie-ryu School (a school of tea ceremony)
- 茶道における香合
- Kogo in the tea ceremony
- 岡倉天心「茶の本」
- Cha no hon' (The Book of Tea) by Tenshin OKAKURA
- インスタント茶漬け
- Instant chazuke
- 茎茶(棒茶・白折)
- Kuki-cha (Bocha, Shiraore)
- 茶道における打ち水
- Uchimizu of Sado (tea ceremony)
- 茶碗、湯呑み、急須
- Tea bowl, teacup, and Kyusu (small teapot)
- 白、黄、赤、茶、青
- White, yellow, red, brown and green.
- 茶道具としての茶碗
- Chawan as a utensil for used for tea ceremonies
- 肥後古流 (茶道)
- Higo-koryu Old School (a school of tea ceremony)
- 茶漬けにまつわる話題
- Anecdotes related to chazuke
- 茶漬けにまつわる儀礼
- Manners related to chazuke
- 懐石料理と「茶懐石」
- Kaiseki ryori and 'Chakaiseki' (dishes coming before the tea ceremony)
- 八之出・・・茶の産地
- Chapter 8 : Tea producing areas
- 別名は茶番とも言う。
- It has another name, which is chaban (a farcical form of drama).
- 緑茶、日本茶の一種。
- It is one of the Japanese green teas or Japanese teas.
- 玉置一成『茶道要鑑』
- 'Chado yokan' (literally, summary of sado), written by Issei TAMAKI
- 中国の茶芸(工夫茶)
- Chinese Tea (Art of Tea)
- 古儀茶道藪内流とも。
- It is also known as the Yabunouchi Old Tea Ceremony School.
- 茶を練りこんだ蕎麦。
- Cha soba is made by adding green tea powder to the buckwheat flour mixture.
- ほうじ茶が添えられる。
- It is served with hojicha (roasted green tea).
- 番茶色(ばんちゃいろ)
- Banshairo (color of coarse tea)
- 龍井茶(ロンジンちゃ)
- Long Jing tea
- - 適量(約茶碗1杯)
- - Moderate amount (about one bowlful)
- 地方に伝わる色々な番茶
- Regional variations
- 書道、茶道、華道、香道
- Shodo (calligraphy), Sado, Kado, and Kodo
- 茶道に関係する音楽作品
- Music That Relates to Sado
- 大日本茶道学会歴代会長
- The successive presidents of Dainihon Chado Gakkai
- 露地(茶庭)の庭園技法
- Gardening method of Roji (Chatei)
- 若年より茶道を好んだ。
- He enjoyed tea ceremony from a young age.
- 茶漬けの影響を受けた料理
- Impact of chazuke on other dishes
- 茶道衰退期に家督を相続。
- He succeeded as the head of the family in times that the popularity of tea ceremony was on the decline.
- 急須、急須宝瓶、茶銚とも
- Kyusu, also called as Kyusu hohin (a kind of small teapot) or Chacho (a kind of small teapot)
- これが宗偏流茶道である。
- This is Sohen school of tea ceremony.
- 茶湯も嗜んでいたという。
- He was also well versed in the tea ceremony.
- アガリ - お茶のこと。
- Agari: Green tea
- 石州流宗猿系は武家茶道。
- Soen-kei group of Sekishu-ryu school is a group in buke sado (the tea ceremony of samurai family)
- 大寄せ・献茶は行わない。
- A tea ceremony with a number of attendants and kencha (tea offering to Gods in shrines) are not held.
- 通常はお茶漬けと呼ばれる。
- It is usually called o-chazuke.
- - 米飯に茶をかけたもの。
- Cooked rice with (green) tea poured over it.
- 七之事・・・茶の史料の列挙
- Chapter 7 : List of tea records
- 六之飲・・・茶の飲み方など
- Chapter 6 : How to drink tea and other related matters
- 吉野の日干(にっかん)番茶
- Nikkan Bancha (Sun-dried Bancha) from Yoshino
- 米をほうじ茶で炊いたもの。
- Made by boiling rice in hojicha tea (roasted green tea).
- 『茶音頭』 (地歌・箏曲)
- 'Cha ondo' (Jiuta, koto song)
- 「貧乏茶人」のことである。
- That means a 'poor man of tea.'
- 仙媒、茶量、茶合、茶則とも
- Senbai (scoops for green tea leaves), also called Charyo, Chago, or Chasoku
- 日本で作られた茶入を指す。
- It is a tea canister made in Japan.
- 楽焼(楽茶碗)黒、赤、白色
- Raku yaki (raku chawan) black, red, and white
- 軒下の拵へ滝や心太 小林一茶
- Here, under the eaves, tokoroten looks like a waterfall (by Issa KOBAYASHI).
- 茶道、香道、華道(いけばな)
- Sado (Japanese tea ceremony), Kodo (traditional incense-smelling ceremony), and Kado (flower arrangement)
- 茶問屋 有限会社上林春松本店
- Tea whole sale store Kanbayashi Shunsho Honten Ltd.
- 茶道などに用いる表具の様式。
- The style is used for tea ceremony.
- 唐物茶入(からものちゃいれ)
- Karamono chaire
- 上にすぼまる形の小型の茶入。
- This is a small chaire which gradually narrows from the base toward the top.
- 国焼茶入(くにやきちゃいれ)
- Kuniyaki chaire
- 現代の寿司屋では粉茶が基本。
- Powdered green tea is basically used in present-day sushi restaurants.
- 形状が茶筅に似ている所から。
- The topknot has a similar shape to chasen.
- 茶釜を作る職人を釜師という。
- A craftsman making chagama is called kamashi (a tea kettle caster).
- 六下り - 三下り 『茶音頭』
- Roku kudari - san kudari, in 'Cha Ondo' (Tea Song), for example.
- - 緑茶に含めないこともある。
- This may not be regarded as green tea.
- 緑茶の茶葉を食べる料理がある。
- Green tea leaves are eaten in some dishes.
- 一之源・・・茶樹についての説明
- Chapter 1 : Explanation of the tea tree
- 鬼も十八、番茶も出端(でばな)
- Oni mo juhachi, bancha mo debana (lit. As even an ogres at eighteen is desirable, so coarse tea at its first infusion is delicious) meaning that everything is good in its season.
- 「美作番茶」ともいわれている。
- It is also called 'Mimasaka Bancha.'
- これは「侘び茶」の意ではない。
- This does not mean 'wabicha' (literally, 'poverty tea style,' known as the tea ceremony).
- 茶そば(静岡県中部・西部地区)
- Cha soba (tea noodles) (made in the central and western Shizuoka Prefecture)
- 煎茶(せんちゃ)は日本茶の1つ。
- Sencha is a kind of Japanese tea.
- 玉露(ぎょくろ)は日本茶の一種。
- Gyokuro is a kind of Japanese tea.
- 三之造・・・製茶する際の注意事項
- Chapter 3 : Warnings for producing tea
- 四之器・・・飲茶器具の列挙・説明
- Chapter 4 : List and explanation of tools for drinking tea
- 二之具・・・製茶器具の列挙・説明
- Chapter 2 : List and explanation of implements for producing tea
- 箪笥、茶箪笥、船箪笥、長持、行李
- Tansu (chest of drawers), Chadansu (cupboard or chest for tea implements), Funadansu (chest made for the protection of fragile stuffs in a turbulence of a wild sea), Nagamochi (large oblong chest for clothing, personal effects, etc.), and Kori (wicker trunk)
- これがわび茶の源流と成っていく。
- This developed into the origin of wabicha (wabi style of tea ceremony).
- 「茶の湯音頭」と呼ぶ流派もある。
- There is a school that is called 'chanoyu ondo.'
- 記事「茶」の項目、茶朝鮮半島参照
- Please refer to 'tea' category in Tea of Korean Peninsula article.
- 茶の資料や 製茶道具を展示する。
- Information of tea and tea processing tools are displayed.
- 掛軸の様式は茶道と共に確立した。
- The style of kakejiku was established with tea ceremony.
- 簡素を旨とする武家の茶道である。
- The style is samurai's one focused on simplicity.
- 色も茶色・及び黄金色のものが多い。
- Many varieties are brown or gold in color.
- 五之煮・・・茶をたてる際の注意事項
- Chapter 5 : Warnings for making tea
- また、普茶料理でもよく使用される。
- Yuba is also often used in Fucha-ryori cuisine (Chinese-style Buddhist vegetarian cuisine).
- 茶壺 (煎茶道)、茶心壺、茶入とも
- Chatsubo (tea urn) in sencha-do, also called Chashinko, Chaire (tea container)
- 製茶工場では見学を受け付けている。
- Their tea processing factory accepts tours.
- 小豆、抹茶等が加えられることもある。
- Other ingredients include azuki beans and powdered tea.
- 当時の茶に関する知識を網羅している。
- It covers the knowledge of tea at the time.
- 中国では、茶の作法を「茶芸」という。
- In China, people call the method of tea as 'Chagei.'
- 茶室は俗世間と遊離した小宇宙である。
- The tea room is a small universe which is apart from real world.
- 利休は茶を飲む空間にも革新を行った。
- He allowed a revolution in the space where tea drinking was practiced.
- 喫茶店などの軽食としても一般的である。
- The dish is also a common menu as a snack at cafes.
- 小豆、抹茶などが加えられることもある。
- Other ingredients such as an azuki beans and powdered tea are added in some cases.
- 碾茶(てんちゃ)は、蒸し製緑茶の一種。
- Tencha is a kind of steamed green tea.
- 茶漬けと一緒に別皿で豚カツが出される。
- A bowl of chazuke (boiled rice with tea poured over it) and a plate of tonkatsu are served separately.
- 深蒸し茶(ふかむしちゃ)は煎茶の一種。
- Fukamushi-cha (deep-steam green tea) is a type of sencha.
- 鹿児島弁で「茶碗蒸しの唄」が存在する。
- There is a 'Song of Chawan-mushi' in Kagoshima dialect.
- 自分は空の茶袋を持って泣きまねをした。
- Then he held an empty bag and pretended to cry.
- 福井県勝山市に製法が伝わっている番茶。
- Bancha made in Katsuyama City, Fukui Prefecture.
- 78本の茶筅を用いるのはこの意味合い。
- For this reason, the chasen with 78 bristles is used.
- 日本式の緑茶の製造は以下の工程からなる。
- Japanese green tea is produced by the following processes.
- 葉が赤茶色に変わるまで強火で焙じて作る。
- Hojicha is made by roasting green tea leaves at a high heat until the color turns brownish red.
- 茶経は次に挙げる10章で構成されている。
- Chakyo consists of the following ten chapters.
- これは「天日干し番茶」とも呼ばれている。
- It is also known as 'Tenpiboshi Bancha' (sun-dried Bancha).
- 草庵茶室は千利休によって確立されていく。
- The tea room in the tea hut was established by SEN no Rikyu.
- 平成18年 祇園店・八ッ橋茶屋オープン。
- 2006: The Gion Store/Yatsuhashi chaya opened.
- また松江藩主の子孫の茶系も伝わっている。
- There is also another style which was handed down by descendents of the lord of Matsue Domain.
- 『錦の袈裟』『蛙茶番』などが挙げられる。
- Typical examples are 'Nishiki no Kesa' and 'Kawazu-chaban.'
- 小倉藩の茶道役にも古市家があるとのこと。
- It is said that the Furuichi clan also served as a sadoyaku for the Kokura Domain.
- 最後はお茶漬けにして食べる事とされている。
- When the dish has nearly been eaten, it is turned into chazuke.
- これらは特殊茶のなかの漬物茶に分類される。
- They are classified into Tsukemono-cha among special teas.
- また広義には、千利休系統の茶道全体を指す。
- It also represents all styles of tea ceremonies based on the SEN no Rikyu style in a broad sense.
- 彼らの諸実践がわび茶の始まりとされている。
- Various practices and performances made by both were thought to trigger the commencement of wabicha.
- 平成19年 清水坂店・八ッ橋茶屋オープン。
- 2007: The Kiyomizuzaka Store/Yatsuhashi chaya opened.
- 平成19年 八条口店・八ッ橋茶屋オープン。
- 2007: The Hachijoguchi store/Yatsuhashi chaya opened.
- 茶湯執心の者は若党、町人、百姓を問わない。
- Devotees to the culture of tea ceremony participated irrespective of whether they were foot soldiers, merchants or peasants.
- (これがわび茶の形成と大きく関わっている)
- (This influenced a new form of wabicha (simple, austere, frugal tea ceremony.)
- 現在生産される茶入の多くはこの肩衝である。
- Pieces of chaire produced today are mostly Katatsuki.
- 稲藁で、茶の木と距離を取った棚から被覆する。
- Trellises, which are installed with sufficient height from the top of each tea tree, are covered in rice straw.
- 茶葉は一番茶と二番茶の早摘みのものを用いる。
- Early picked burgeons such as the first or second picked ones are used for the tea leaves of sencha.
- 中国茶の一つである甜茶(てんちゃ)は別の物。
- There is another tencha--a kind of Chinese tea--that is different from the Japanese tencha of this subject.
- 日本人にとっての玉露や抹茶の様な扱いになる。
- They are treated just like Gyokuro, refined green tea, and Maccha, powdered green tea in Japan.
- - 「黒茶」として緑茶に含めないこともある。
- Sometimes it is not regarded as green tea, but as 'Kurocha.'
- 碾茶を石臼を用いて微細な粉末に仕立てたもの。
- This is made by grinding Tencha (powdered green tea) into fine granules using a stone mill.
- そのため、品質的に渋いお茶を生産されていた。
- This resulted in the production of bitter tea.
- 製茶業者は専用の大がかりな焙煎器を使用する。
- Tea manufacturers use a large specially built roaster.
- 茶碗蒸し(ちゃわんむし)は、日本料理の一種。
- Chawan-mushi is one of the Japanese cuisines.
- 正午の茶事の懐石を想定して、流れを説明する。
- The following explanation is based on the assumption that the kaiseki is being served at a chaji held at noon.
- しかし、当時は根付かず喫茶は廃れてしまった。
- However, it was not popular at that time and tea drinking customs disappeared.
- (この経緯については「煎茶道」の項目参照)。
- (For the details of how this happened, see 'Senchado'.)
- 小笠原流作法を基礎とした煎茶道の流派である。
- The ceremony uses unground sencha tea, as oppoosed to powdered matcha, and is based on Ogasawara-ryu manners.
- 小笠原古流、小笠原家茶道古流などと呼ばれる。
- It is known as the Old Ogasawara School or Old Ogasawara Tea Ceremony School.
- 千利休や千宗旦らを祖としていない茶道である。
- This Matcha tea ceremony is not related to the tea ceremonies developed by SEN no Rikyu and SEN no Sotan.
- 藪内流(やぶのうちりゅう)は茶道流派の一つ。
- The Yabunouchi-ryu is a school of the tea ceremony.
- 色が茶色のため茶飯(ちゃめし)とも呼ばれる。
- It is also called chameshi (brown rice) because of the color.
- 逆に広く冷めやすい平茶碗は夏向きと使われる。
- On the other hand, hira chawan is used in summer because it is shallow and allows the tea to cool rapidly.
- 茶道具の一種であり、また仏具の一種でもある。
- This is a kind of tea utensils, and also a kind of butsugu (Buddhist altar fittings).
- 明治の文豪、森鴎外は、饅頭茶漬けが好物だった。
- Ogai MORI, a great novelist in the Meiji period, loved manju chazuke (chazuke with half a sweet bun with red bean paste on the cooked rice).
- ただし、中国茶に近い製法をとる釜炒り茶もある。
- However, the term sencha also includes kamairicha (kiln-dried tea), which is made through a process similar to that of Chinese tea.
- このため、タイ王国向けの生茶は砂糖入りである。
- For this reason, Namacha produced for the Kingdom of Thailand contains sugar.
- 手揉み茶(てもみちゃ)手揉みは煎茶本来の製法。
- Temomi-cha (hand-rolled tea): Hand rolling is the primary process of making sencha.
- 飯を茶碗に盛り、箸で飯の上に適当な窪みを作る。
- Serve rice in a rice bowl and make an adequate pit in the rice using chopsticks.
- 岡山県英田郡美作町、作東町に伝わっている番茶。
- Bancha made in Mimasaka-cho and Sakuto-cho in Aida-gun, Okayama Prefecture.
- 煎茶道は文人を中心に広まり、確立されていった。
- Senchado spread among men of culture and began to be established.
- 元来は「茶湯」(ちゃとう)「茶の湯」といった。
- Formally, it was called as 'chato' (literally, hot water tea) or 'chanoyu' (literally, hot water for the tea).
- 長好は茶人として名を成すが子女ともになかった。
- Nagayoshi became famous as chajin, but he did not have any children.
- これだけしかなく、茶室としては極小空間である。
- It is an extremely small tea room.
- 利休の茶の精神を表現した極小宇宙の世界である。
- It is a world of the minimum universe revealed in the sprit of the tea of Rikyu.
- 代表的な普茶料理に精進うなぎ、胡麻豆腐がある。
- Representative of fucha ryori are shojin unagi (vegetarian dish which looks like broiled eel) and sesame tofu.
- 最後に濃いほうじ茶、リンゴとオレンジのジュース
- A cup of strong roasted green tea and a glass of apple and orange juice end the course.
- 弓馬術礼法小笠原流や小笠原流煎茶道などがある。
- The school teaches the Ogasawara style of archery, horsemanship and etiquette, and the Ogasawara Tea Ceremony.
- 茶掛表具、利休表具……中廻しの幅を狭めた様式。
- Chagake hyogu' and 'Rikyu hyogu'・・・the style that narrow the width of 'cyumawashi' (the center part of kakejiku on which a painting or calligraphy is displayed).
- 島物(しまもの)とは茶道具の分類の一種である。
- Shimamono is a type of classification of tea utensils.
- 飲み口が狭く茶が冷めにくい筒茶碗は主に冬向き。
- Tsutsu chawan is used in winter because it is deep and keeps the tea hot longer.
- さらに茶の湯の点前により真、行、草に削られる。
- In addition, according to procedures for making tea, Chashaku are made into three different styles of Shin (formal), Gyo (semiformal), and So (informal).
- 宗和流 (そうわりゅう)は、茶道の流派の一つ。
- Sowa-ryu school is one of the schools of tea ceremony.
- そして、東京で自ら茶道の指導を行うようになる。
- He then began to give instructions in tea ceremony himself in Tokyo.
- 以来、山田家代々で小笠原家の茶堂を務めていた。
- From then on, generations of the Yamada family performed the tea ceremony for the Ogasawara family.
- 懐石料理とは茶道の形式に則した食事の形式である。
- Kaiseki ryori is a form of meal which follows the manner of sado (Japanese tea ceremony).
- 「玉露」の名前は、製茶業者山本山の商品名に由来。
- The name 'gyokuro' came from the trade name of a product sold by a tea manufacturer, Yamamotoyama.
- (出典「農林水産省統計・平成18年度茶生産量」)
- (Adapted from the 'Statistics of Tea Production in 2006,' compiled by the Ministry of Agriculture, Forestry and Fisheries)
- 日本においては、日本茶と同意に使われる事が多い。
- In Japan, it is often used synonymously with Japanese tea.
- 奈良県吉野地方で古くから伝わっている番茶である。
- Bancha made in the Yoshino region of Nara Prefecture since ancient times.
- 後述する茶粥の場合はかき混ぜても米が崩れにくい。
- In the case of chagayu (tea porridge) mentioned later the rice tends not to break apart even when stirred.
- 茶碗や花入、水指、香炉など茶道として使用される。
- It is used as a teacup, hanaire (a vase), mizusashi (a water jug) and koro (an incense burner) in the Sado tea ceremony.
- その場合、家人はお茶漬の準備など全くしていない。
- In that case, the host has never prepared any bubu zuke for you.
- 品揃えは、抹茶、玉露から番茶までをそろえている。
- Their lineup ranges from Matcha (green powdered tea) and Gyokuro (refined green tea) to Bancha (coarse tea).
- 「宇治茶音頭」と「恋の茶娘」と言う歌が存在する。
- There exist songs titled 'Uji Tea Dance Song' and 'Loving Tea Girl.'
- 茶釜は他の多くの茶道具とともに鑑賞の対象となる。
- Chagama is an appreciative item like other tea utensils.
- 色は茶褐色をしており、多少昆布独特のえぐみがある。
- The soup stock made from L. diabolica has a dark brown color, with a little egumi (bitter and astringent tastes) peculiar to kelp.
- 茶漬け(ちゃづけ)とは、飯に茶をかけたもののこと。
- Chazuke is a bowl of boiled rice with tea poured over it.
- 友禅に近い技法を使うものに茶屋染と、筒描きがある。
- Chaya-zome and tsutsugaki use techniques similar to yuzen.
- それらは土産品やお茶請けとして広く親しまれている。
- They are popular as a souvenir and a food served with tea.
- 石川県においての番茶は茶の茎をほうじた棒茶を指す。
- In Ishikawa Prefecture, 'bancha' refers to bocha, which is roasted tea stems.
- 現在でも町人系統の茶道においてさかんに用いられる。
- Even nowadays, it is often used in tea ceremonies of the merchant class.
- 二畳の茶室に一畳の次の間と一畳の勝手を設けている。
- It consists of the tea room of two jo, tsugi no ma (anteroom of the main formal reception) of one jo and katte (a place used to cook and prepare food in upper class residences) of one jo.
- 出典としては『細川三斎茶書』『貞要集』などがある。
- 'Hosokawa Sansai Tea Book' and 'Teiyoshu' are the sources of this episode.
- また酒肴やおにぎり、茶漬けの具材としても好まれる。
- It is also favored as a relish that goes with sake, or as an ingredient for chazuke (boiled rice with tea poured over it).
- デバナ -アガリと同じお茶だが最初に出すお茶の事。
- Debana: Green tea as well as Agari, but especially referring to green tea served first
- 抹茶を容器(棗)からすくって茶碗に入れるための匙。
- It is a utensil for spooning green powdered tea from the container (natsume) and transferring it to the tea bowl.
- 点てるときに抹茶が付着しないようにする効果がある。
- That helps prevent the powdered green tea from sticking to the bristles while being used for making tea.
- 明治期の茶道復興に貢献した人物の一人に数えられる。
- He was counted as one of the people who contributed to reviving tea ceremony during the Meiji period.
- 風炉に用いる茶釜はとくに風炉釜(ふろがま)と呼ぶ。
- Chagama used for furo (furnace) is called a furogama tea kettle.
- 茶葉については、「伝統本玉露」と呼んで区別している。
- The tea leaves produced as above in the Yame area are called 'Dento-hon-gyokuro' (traditional gyokuro for real) and are treated as distinct from other tea leaves.
- 上方では、五合あるいは一升が入る、茶色がかった陶器。
- In Kamigata, brown earthenware tokkuri that can contained five go (900 milliliters) or one sho (1.8 liters) was used.
- 茶漬けのかけ汁は緑茶のこともあれば出汁のこともある。
- The rice is served with green tea or soup stock.
- 歴代中随一の茶人であり、「宗清」の茶名を持っていた。
- Joeki V was given the tea ceremony master name 'Sosei' as he was the most accomplished master of tea ceremony among the successive Joeki.
- ほうじ茶飲用の風習は、地方によってかなり相違がある。
- Hojicha drinking customs vary greatly by region.
- 玄米茶の品質は茶葉よりもむしろ玄米の質に左右される。
- The quality of genmaicha depends more on the quality of the brown rice than the tea leaves.
- 但し、日本の煎茶道全流派が加盟しているわけではない。
- However, not all schools of Sencha-do in Japan belong to it.
- 茶の湯は千道安の門人であった桑山貞晴に師事していた。
- He learned tea ceremony from Sadaharu KUWAYAMA, who was a disciple of SEN no Doan.
- なお茶道具の中ではこの呂宋壺は「島物」に分類される。
- Furthermore, the Luzon pots are classified as 'shimamono' (an imported tea caddy) within the tea utensils.
- 石州流での弟弟子にあたる村松伊織を茶堂として迎えた。
- He brought in his junior disciple in Sekishu-ryu school, Iori MURAMATSU, as a sado (person in charge of tea ceremony).
- 家庭では、ご飯にのせて食べたり、茶漬けにする例がある。
- In homes, it is eaten with boiled rice, sometimes with tea poured over it.
- 抹茶とはこの碾茶を石臼で挽いて粉末状にしたものである。
- Maccha (powdered green tea) is made by grinding this tencha in a stone mill.
- また、中華人民共和国で最も飲まれている茶も緑茶である。
- The most popular tea in People's Republic of China is also green tea.
- 水中の鉄分が空気に触れて酸化するため、茶褐色を呈する。
- Their color is brownish-red because iron contained in the water becomes oxidized upon exposure to air.
- 番茶の名称の由来としては以下の2つの説が知られている。
- There are two theories mentioned below regarding the origin of the name 'bancha.'
- 磨き丸太として、室町時代から茶室や数寄屋に重用された。
- It was treated as valuable building material for tea rooms and sukiya, a tea ceremony house, as polished logs since the Muromachi period.
- 煎茶道で使用される主な道具には以下のようなものがある。
- Major utensils used in sencha-do are as follows:
- 妻は売茶翁の友人で能書家として知られた亀田窮楽の伯母。
- His wife was an aunt of Kyuraku KAMEDA, who was known as a renowned calligrapher and a friend of Baisao (or Maisao).
- 創業 聖護院の森の黒谷参道にて八ッ橋屋梅林茶店を開く。
- Establishment: Yatsuhashiya Bairin Saten (cafe) was established on the Mori no Kurotani-sando Approach to Shogoin Temple.
- 松尾流(まつおりゅう)は、松尾宗二に始まる茶道の流派。
- Matsuo-ryu school is a school of the tea ceremony, originated by Soji MATSUO.
- 速水流(はやみりゅう)は、速水宗達に始まる茶道の流派。
- Hayami-ryu is a school of the tea ceremony, originated by Sotatsu HAYAMI.
- また今日では、縦長の茶入を全て肩衝と呼ぶ場合すらある。
- Furthermore, today, some use Katatsuki to refer to all pieces of chaire which are vertically long.
- また同書では茶道具を「名物」と「数寄道具」に大別する。
- The book also categorizes tea utensils into 'meibutsu' and 'suki dogu' (tea devotees' utensils).
- 「蔦屋」は喜多川氏の屋号であり、吉原の茶屋といわれる。
- Tsutaya' is the name of the store of Kitagawa clan, and it was said to have been a 'chaya' (tea house) in Yoshiwara.
- 日本の茶道では、季節や趣向に応じて様々な茶碗を用いる。
- In a tea ceremony in Japan, various chawans are used depending on the season or the theme.
- お茶子上方の寄席特有の楽屋で芸人を世話する役目の女性。
- Ochako: A female specific to yose in Kamigata who attends performers in the backstage area.
- そこでは、茶樹の枝を剪定をせず、芽を自然に伸ばしている。
- There, the twigs of tea plants aren't pruned and the burgeons are left to grow by themselves.
- 茶をかける場合は煎茶(緑茶)やほうじ茶であることが多い。
- Sencha (green tea) or hojicha (roasted green tea) is used for chazuke.
- 出来上がって淹れた深蒸し茶は通常、深緑色で濁って見える。
- The resulting fukamushi-cha is dark green and cloudy.
- 一部の茶店や中小メーカーが現在でもこの方法を採っている。
- Some tea shops and small to middle scale brewers produces amazake using this production method.
- そのため、今でも菊川市は深蒸し茶のふる里と呼ばれている。
- It is because of this that even now, Kikukawa City is called the home of fukamushi-cha.
- そのまま食する人や、お茶漬けにする人などそれぞれである。
- There are various ways of enjoying funa-zushi such as eating as is and adding to the bowl of rice in hot tea as a topping.
- 伊勢地方はお茶の産地でもある事からお茶をもらう事が多い。
- As the Ise region is a famous tea producing area, tea is often given as a koden-gaeshi.
- 生きている間は茶色~褐色だが、加工するにつれ真黒になる。
- Its color is brown to brownish while it is alive, but turns black as it is processed.
- (名前は煎茶道愛好家の間で羨望の的だった高遊外に由来)。
- (The organization was named after Ko Yugai, who was envied among Senchado lovers.)
- また『群書類従』にも「茶器名物集」として収録されている。
- The book is also included in 'Gunsho ruiju'(Collection of historical documents compiled by Hokiichi HANAWA) as 'Chaki meibutsu shu' (Collection of Great Tea Utensils).
- 熊本に伝わる宗旦作の茶杓や竹花入などが、その傍証となる。
- Sotan's chashaku (bamboo tea spoons for making Japanese tea) and bamboo vases, and so on, handed down in Kumamoto prove their relationship.
- 江戸千家 (えどせんけ)は、川上不白に始まる茶道の流派。
- Edosenke is a school of tea ceremony that was originated by Fuhaku KAWAKAMI.
- 宗徧流(そうへんりゅう)は、山田宗偏に始まる茶道の一派。
- The Sohenryu school is a branch of tea ceremony founded by Sohen YAMADA.
- 紙パック、缶、ペットボトルの緑茶飲料も多く発売されている。
- Green tea drinks in cartons, cans, and plastic bottles are sold widely.
- ぬかを軽く落とし火であぶったものはお茶漬けや酒の肴に良い。
- Heshiko which is grilled after lightly washing off rice-bran paste goes with sake or rice with green tea.
- その茶は山吹色で、手揉みならではの深い香りと味わいがある。
- The tea is bright yellow and has deep aroma and flavor unique to temomi-cha.
- これらの店では茶室を備え、茶事を行うことが可能な店もある。
- All the above restaurants have a chashitsu (tea-ceremony room), and chaji can be conducted in some.
- この時期、侘びは茶の湯の代名詞としてまだ認知されていない。
- At this time, wabi has not yet been recognized as a pronoun for tea ceremony.
- 堺の茶人武野紹鴎によって、数寄屋風茶室が工夫されていった。
- Joo TAKENO, master of ceremonial tea in Sakai, devised a tea room in the style of sukiya.
- (もっぱら家族が使う茶の間などでは床の間を造る必要はない)
- (There is no need to install tokonoma in a living room that is usually used by the family members.)
- この頃は、日本にある煎茶道の全流派が参加していたとされる。
- At that time, all of the Senchado schools were said to have participated in the activities.
- 宗猿までは茶道の他に、華道と盆石も伝わっていたが分流した。
- Not only the tea ceremony, but also kado flower arranging and bonseki (stones arranged on a tray, which express a natural view) had been handed down till Soen's time, but were then divided.
- 以来代々茶道頭として仙台藩に仕え、維新後も伝承されている。
- From then on, the Shimizu family served Sendai Domain as masters of the tea ceremony and continued passing it down after the Meiji Restoration.
- 平成3年(1991年)財団法人小笠原流煎茶道が設立された。
- In 1991, the Ogasawara Sencha Service School was established.
- 同書はまた茶室の図が多く載せられていることでも貴重である。
- The book is also precious for its inclusion of a number of tea-room plans.
- 楽や高麗井戸は格が高いと言われ、濃茶に使われることが多い。
- Raku and korai ido are considered to be in a higher rank, therefore, they are often used for full-flavored powdered green tea.
- 茶に合わせて作られた、煎茶碗、抹茶碗と呼ばれる茶碗もある。
- Also there are chawans for each kind of tea such as senchawan and macchawan.
- 茶筅髷(ちゃせんまげ) - 後ろ髪を高位置で短く結う髪型。
- Chasen mage (chasen-shaped topknot) - a hair style where one's backside hair is tied into a short ponytail on the top of the head.
- 三斎流(さんさいりゅう)は、細川三斎を祖と仰ぐ茶道の一派。
- Sansai-ryu school is a school of tea ceremony, which regards Sansai HOSOKAWA as the founder.
- とくに女子学習院や日本女子大学などで茶道の教授にあたった。
- In particular, he taught tea ceremony at Gakushuin Girl's Junior and Senior High School and Japan Women's University.
- しかしこの不昧の茶は家臣が不昧公御流儀として伝承してきた。
- However, his vassals handed down this tea style of Fumai to subsequent generations as Fumaiko goryugi (a style of the Lord Fumai).
- オムライスは近年では多くのメイド喫茶の定番メニューで.ある。
- In recent years, a rice omelet has been a regular item on the menu at the maid café (coffee shop where waitresses are dressed in maid's uniforms).
- むしろの上に煮たお茶を広げ、煮汁をかけながら太陽の光で干す。
- The boiled tea leaves are spread on woven mat, and dried under the sun with the cooking water sprinkled on them.
- 今日、武家茶道と呼ばれる流派の多くはここに見ることができる。
- Most of the schools of buke (samurai) sado are found here.
- 紹鴎は備前焼や信楽焼きを好んだし、利休は楽茶碗を創出させた。
- Shoo liked Bizen ware and Shigaraki ware, and Rikyu created Rakujawan (Raku teacup).
- 彼は「乞食宗旦」と渾名されるほどに侘び茶を徹底的に追求した。
- He was so devoted to studying and exploring wabicha that he was called 'Sotan the beggar' (living an honorable life of poverty, in the old sense).
- 江戸時代は、「御物茶師」(ごもつちゃし)として宇治を仕切る。
- During the Edo Period, they took control of Uji as 'Gomotsuchashi (tea dealer patronized by the shogunate).'
- その推挙により徳川幕府4代将軍徳川家綱の茶道指南役となった。
- On Masayuki's recommendation, Sekishu became the tea ceremony instructor to the fourth Shogun, Ietsuna TOKUGAWA.
- その山本宗雄は維新後に怡渓流を名乗って茶湯教授を始めている。
- After the Meiji Restoration, Muneo YAMAMOTO started teaching the tea ceremony using the Ikei-ha name.
- 茶碗(ちゃわん)とは、元々は磁器で作られた喫茶のための食器。
- Chawan originally referred to a porcelain bowl made for drinking tea.
- 茶を点てる前、湯を沸かす時に炉等で焚くための香を中に入れる。
- Incense is put in Kogo before making up tea, in order to burn incense in a hearth and so on when boiling water.
- 終には「すべての茶家は本義を忘れている」と批判し、別派した。
- Eventually, he criticized that 'all of chake (a professional master of tea ceremony) forgot the true meaning,' and separated from the school.
- 煎茶のように茶葉を揉む工程が無いため、形状は青海苔に似ている。
- Unlike sencha (normal green tea), its manufacturing process has no kneading (rolling) of tea leaves so that they're similar in shape to aonori (green lavers).
- 保存が利き、茶請けや付け合せ、酒のツマミなどとして利用される。
- It can keep for a long period and is used as a food served with tea, as a relish or as a 'nibble' accompaniment to drinks.
- 茶事における懐石を特に「茶懐石」と表わして区別することもある。
- Sometimes kaiseki served at chaji (the tea ceremony) is specifically distinguished by calling it 'chakaiseki.'
- しかし深蒸し茶用急須を使うことで、目詰まりを起こしにくくなる。
- However, this can be avoided by using special fukamushi-cha teapots.
- 茶道具においては、茶入や天目茶碗、青磁の花生などに代表される。
- The works of tea utensils representatively include chaire (tea container), tenmoku tea bowls, celadon flower vase and so on.
- 欧米では日本でいうところの紅茶キノコをKombuchaと呼ぶ。
- In Europe and America, what is called black tea fungus in Japan is called Kombucha.
- したがって、これは実際には「焙じ番茶」の一種ということになる。
- Because of this, this bancha should actually be considered as a kind of 'Hojibancha.'
- 茶を飲む習慣と茶の製法は平安時代に遣唐使によってもたらされた。
- The tea drinking custom and production techniques were brought by envoys to Tang China during the Heian period.
- さらに茶の栽培が普及すると茶を飲む習慣が一般に普及していった。
- In addition, as the tea cultivation became popular, tea drinking practices spread amongst the public.
- 義兄である織部とも親しく、燕庵は織部から譲り受けた茶室である。
- He was also close to Oribe, his brother-in-law, inheriting the tea room, Ennan, from him.
- 露地(ろじ)とは茶庭ともいい、茶室に付随する庭園の通称である。
- Roji is also called Chatei and is the common name of a garden attached to a tea-ceremony room.
- 釜はまた、茶道では茶をいれるための湯を沸かす道具として用いる。
- Kama is also used to boil water to serve tea in tea ceremonies.
- 父で長近の養子の金森可重もまた千道安に学び茶の湯に秀でていた。
- Sowa's father, Arishige KANAMORI, who was adopted by Nagachika, learned tea ceremony from SEN no Doan, and was also an excellent master of tea ceremony.
- しかし、現在ある茶道と比較する材料としては興味深いものがある。
- However, this school is interesting to compare with existing tea ceremony.
- 製造法上の分類としては煎茶の一種であるが、栽培方法に特徴がある。
- In terms of its manufacturing method, gyokuro is classified as a kind of sencha (green tea), but its cultivation process is characteristic.
- 黒帯と白帯の中間(1~3級)には、多くの流派で茶帯を設けている。
- Many organizations have introduced the brown belt in-between (one to three kyu ranks).
- このタイプが一般的となり、陶器の小瓶入りの茶は急速に姿を消した。
- As the tea sold in this new type of bottle became popular, the tea sold in an earthenware teapot rapidly disappeared.
- この時代より弁当は花見や茶道といった場で食べられるようになった。
- After that, bentos came to be used for occasions like cherry blossom viewing or a tea ceremony.
- オーストリアでも健康ブームの中で緑茶がクローズアップされている。
- In Australia, green tea has been highlighted as well because of a fitness boom.
- 布巾や茶漉しで梅干を漉し、冷暗所で1~2日置いて味をなじませる。
- Filter out the umeboshi with a dish cloth or tea strainer, and leave in a cool, dark place for one to two days in order to bring out its flavor.
- 以後、松尾宗俊までは呉服商を生業としながら茶の湯を楽しんでいた。
- Since then until the age of Munetoshi MATSUO, the Matsuo family enjoyed themselves in the tea ceremony in addition to their basic business as a dealer in kimono fabrics.
- ヨーロッパでは、茶碗に相当するものはカップと呼ばれるものである。
- Chawan is equivalent to a cup in Europe.
- 芸術まで高められた高山の茶筅では「筌」の字を使うことが通例である
- The chasen made in Takayama has been elevated to the realm of art and is usually represented by a pair of Chinese characters including '筌' instead of '筅.'
- 鎮信流 (ちんしんりゅう)は、肥前平戸藩で伝えられた茶道の流派。
- Chinshin-ryu school is a school of tea ceremony passed down by the Hirado clan in Hizen Province.
- 9世宗栄は200石の茶道役に復し、10世宗安の時に維新を迎える。
- The ninth head, Soei, returned to the family's old position as sadoyaku with a fief yielding 200 koku and during the time of the 10th head, Soan, the Meiji Restoration happened.
- 肥後古流(ひごこりゅう)は、熊本藩で伝承された茶道の流派の一つ。
- The Higo-koryu old school is one of the schools of tea ceremony passed on in the Kumamoto Domain.
- また、松尾芭蕉や小林一茶は河豚料理を季語にした俳句も残している。
- Also, Basho MATSUO and Issa KOBAYASHI composed haiku using pufferfish cuisine as a seasonal word.
- おにぎりの具材や茶漬けの具、あるいはイカと和えて肴としたりもする。
- Tarako is also used as an ingredient in rice balls and as a topping on 'chazuke' (boiled rice with tea poured over it [a bowl of rice and tea]) or dressed with squid meat for an appetizer to go with sake.
- そのことも、お茶漬という食形態の定着に大いに関係したと推測される。
- This was probably closely related to the origin of the habit of eating chazuke.
- 全国茶品評会に出品されている高品質の玉露は、全て伝統本玉露である。
- Gyokuro of high quality, exhibited at Zenkoku Cha Hinpyokai (the National Fair of Tea), are all Dento-hon-gyokuro.
- 玉露と同様、収穫前に被覆した茶葉を蒸し、碾茶炉で乾燥して製造する。
- Like gyokuro (refined green tea), tencha is made from tea leaves grown shielded from the sunlight before being harvested, which are then steamed and dried in tencha-ro (a special furnace for tencha).
- かき氷に赤福餅ならではの餡と餅、抹茶仕立てのシロップをかけたもの。
- This is shaved ice topped off with bean jam and mochi (rice cake), unique as akafuku mochi (Japanese mochi confection made by placing an sweet bean paste on mochi), and a green powdered tea syrup is poured on top of this.
- 作品の一つ『茶音頭』では「六下がり」という独特な調弦法を考案した。
- In one of his works called 'cha ondo' (tea song), he came up with the unique method to tune the strings called 'roku sagari' (six down).
- 厳密な区分ではないが、比較的知られたほうじ茶の種類を以下列挙する。
- The general classification of the more well-known types of hojicha is as follows.
- 現代では特に武家茶道、或いは大名茶などと呼んで区別する場合もある。
- Currently, it is distinguished by often referring to it as the buke sado (buke sado (the tea ceremony of samurai family) or daimyo cha (the tea of the daimyo).
- 茶道とは客を茶でもてなすことであり、その実践には多様な形態がある。
- The purpose of Sado is to entertain guest with tea, and there were various forms to achieve this.
- 「普茶」とは「茶を普く」という意味であり、煎茶普及の一翼を担った。
- Fucha' means 'to spread tea widely,' and fucha ryori contributed to the popularity of drinking green tea.
- 庸軒流(ようけんりゅう)は、藤村庸軒を流祖と仰ぐ茶道の流派の総称。
- Yoken-ryu school is the name generally given to a school of Sado (tea ceremony) that regards Yoken FUJIMURA as its founder.
- この3点は松尾家の家宝とされ、相続披露の茶事のみに用いられている。
- These three items were designated as family treasures and have been used only at the tea ceremonies for announcing the succession of the family.
- 古くは抹茶を入れる茶入を小壺と呼んだことに対して大壺とも称された。
- In the past, it was called a large jar (tea canister) in contrast to a small jar (tea container), the name for a chaire (tea container) that was used to store powdered green tea.
- 穂数が多いものほど製作に技術を要するため格の高い茶筅とされていた。
- Making the chasen with more bristles requires more sophisticated craftsmanship, and thus such a chasen has been regarded prestigious.
- 5代宗龍のとき明治維新を迎え、東京に移って有栖川宮の茶頭を務めた。
- The Meiji Restoration saw Soryu, the fifth-generation head, move to Tokyo and serve as a sado for Arisugawanomiya.
- 茶の湯における禪茶道を徹底し余計なものは排して仏道に合致せしめた。
- In this school, Zen spirit is carried out comprehensively, and redundancy is eliminated, which enables the unity of Buddhism and tea ceremony.
- 茶漬けに合う水を飛脚でわざわざ取り寄せたためこの値段になったという。
- The reason for such a high price is said to have been that they had a person deliver the good quality water for chazuke.
- 深蒸し茶は、昭和40年代菊川市のお茶農家が開発されたといわれている。
- It is said that Fukamushi-cha was developed by tea farmers in Kikukawa City between the late 1960s and early 1970s.
- 小林一茶の俳句に、「新しき蚊屋に寝るなり江戸の馬」というものがある。
- A haiku poem by Issa KOBAYASHI reads, 'Atarashiki, Kaya ni nerunari, Edo no uma' and translates as 'A horse in Edo sleeps under a new mosquito net.'
- できあがりは玄米の色が残り、茶色もしくは黄金色がかってかすんでいた。
- The result was brownish or goldish, and cloudy, with the color of genmai.
- これは基本的には書院造の部屋に畳を持ち込んで茶席とするものであった。
- Basically, that space was arranged by installing tatami mats in a room in Shoin-zukuri style (a traditional Japanese style of residential architecture that includes a tokonoma).
- 柳宗悦や久松真一などが高麗茶碗などの美を誉める際に盛んに用いている。
- It was frequently used when Muneyoshi YANAGI, Shinichi HISAMATSU and so on, praised the beauty of Korean Tea Bowls.
- こうした配慮にも関わらず参加しない者は、今後茶湯を行ってはならない。
- In spite of such consideration, those who could not participate were unable to attend future tea ceremonies.
- 以後江戸時代を通じて石州流が幕府の茶道として広がっていくことになる。
- The Sekishu-ryu, as the tea ceremony of the shogunate, continued to grow throughout the Edo period.
- 藤村庸軒の門人には茶に優れた人が多く、それぞれの系譜が伝わっている。
- Monjin (pupils) of Yoken FUJIMURA include many who are distinguished in tea preparation, and their genealogies have been passed down, respectively.
- /武夫はこう囃(はや)しながら、一散に茶の間へ走って行った。」(五)
- He jeered at GENKAKU and ran away like a rabbit toward the living room.' (No.5)
- また和敬会(十六羅漢会)のメンバーとして持ち回り茶会を催すなどした。
- In addition, he took turns hosting chakai (tea party) as a member of Wakeikai (also known as Juroku Rakan Circle [literally, a circle of 16 disciples]).
- 一方、藤井長古(宗与)は松江藩茶堂として不昧公御流儀を藩士に広めた。
- On the other hand, Choko FUJII (also known as Soyo) spread Fumaiko goryugi among feudal retainer of the domain, as sado (a person in charge of the tea ceremony) in the Matsue Domain.
- 吊るしたばかりの杉玉は蒼々としているが、やがて枯れて茶色がかってくる。
- The sugitama, when newly hung, looks fresh and green, but its color changes to brown as it runs dry.
- 近年では酢こんぶやおしゃぶり昆布としてお茶請け・おやつにもなっている。
- Kelp is used for making processed foods like su-konbu (a sour Japanese snack made of kelp) and oshaburi-konbu (a chewing-gum-typed kelp), which have been counted among foods served with tea or refreshments in recent years.
- - 浙江省杭州市の料理で、川えびの殻を剥いて、龍井茶の若葉と炒めたもの
- It is a dish of Hangzhou City, Zhejiang Province; stir-frying shelled river shrimps and new leaves of Long Jing tea
- 出来あがった手揉み茶は針状で艶があり、湯を注ぐと元の茶葉の形が現れる。
- Finished temomi-cha tea leaves are needle-shaped and shiny, but the original shape emerges when immersed in hot water.
- また乾燥させた梅肉を配合したものは梅昆布茶(うめこぶちゃ)と呼ばれる。
- Kobucha with dried bainiku (plum pulp) mixed is called umekobucha.
- 後の千宗旦の頃になると「侘」の一字で無一物の茶人を言い表すようになる。
- When it became the time of SEN no Sotan, the character of 'wabi' has come to express a person with not even one possession.
- 客は、高さ二尺六寸、幅二尺三寸六分の躪口(にじりぐち)から茶室に入る。
- Guests enter from nijiriguchi (an exceedingly small entrance for guests in a rustic style tea ceremony room) which is 78.78 cm high and 71.51 cm wide.
- これは京都府内の茶販売業者だけにとって非常に都合のいい基準だといえる。
- This is a very convenient standard only for tea distributors in Kyoto Prefecture.
- 小堀遠州の元で茶を修行し、その推挙により江戸幕府御用達の柄杓師となる。
- He undertook tea ceremony training under Enshu KOBORI, and became a purveyor of ladles to the Edo bakufu due to his recommendation.
- 昭和37年秋、売茶翁二百年忌を記念し萬福寺を会場として百席茶会を開催。
- In the autumn of 1962, the federation held a Hyakuseki chakai (a tea party with 100 seats) at Manpuku-ji temple on the two-hundredth anniversary of Baisao's death.
- 子孫の片桐宗幽が茶人として名を残すがその後は茶系譜は伝えられていない。
- His descendent, Soyu KATAGIRI, was known as a master of the tea ceremony; however, there is no pedigree record of a tea school after him.
- 茶堂の上村為山は、6世清水道看門下の中川道茂に学び、流れをもたらした。
- The tea master Izan UEMURA learned the tea ceremony from Michishige NAKAGAWA, who was a student of Dokan SHIMIZU the sixth.
- 主に、陶磁器製の「茶入」と木製の「薄茶器」に大別される(各項目参照)。
- Generally, it can be roughly classified into two categories: the ceramic 'chaire' (tea container), and the wooden 'usuchaki' (tea utensil for light tea)(Refer to individual categories).
- また、天目形、井戸形のように茶碗の特徴が形状名になっているものもある。
- Also there are forms of chawan, that were named after the features of the origin of chawan such as tenmoku gata, and ido gata.
- 青磁茶碗(酸化還元によって発色を決め、辰砂の銅で赤くしたものもある。)
- Seiji chawan (celadon-ware) (colors are generated by oxidation-reduction and some of them are colored in red by copper of cinnabar.)
- 湯を加えた抹茶を茶碗の中でかき回して均一に分散させるための道具である。
- It is used to stir the powdered green tea evenly into hot water in a tea bowl.
- 呂宋(るそん):フィリピンのルソン経由でもたらされた陶器(茶壺参照)。
- Luzon: Earthenwares brought in via Luzon, Philippines (Refer to Chatsubo.)
- 特に茶道については一尾伊織の門人の米津田賢に入門して奥伝を受けている。
- For tea ceremony, he learned under Tadakata (also known as Takata or Michikata) YONEKITSU, who was a disciple of Iori ICHIO, and was taught from him the esoteric and specialist techniques.
- ところが、小笠原家領地だけでなく江戸下屋敷の近くにも茶室を構えていた。
- However, tearooms were built not only in the territory of the Ogasawara family but, also near the villas used by the Ogasawara family when staying in Edo.
- 現在家元は神奈川県鎌倉市にあり、財団法人として茶道宗徧流不審庵がある。
- The school is presently based in Kamakura, Kanagawa Prefecture and incorporated as Sado Sohenryu Fushinan.
- 不昧流(ふまいりゅう)は、松平不昧に始まり松江藩で伝わった茶道の一派。
- Fumai-ryu school is one of tea ceremony schools which was founded by Fumai MATSUDAIRA and was handed down within the Matsue Domain.
- 大正5年(1916年)に茶道遠州流顧問小宮山宗正師より師範免許を取得。
- He obtained the license as Grand Master from Munemasa KOMIYAMA, the advisor of Tea Ceremony of Enshu School in 1916.
- これを釣り茶釜(つりちゃがま)といい、春先(三月から四月頃)に用いる。
- This is called tsuri chagama (hanging chagama, iron tea ceremony pot) and is used in early spring (around March to April).
- 饅頭を四つにわけてご飯の上に載せ、煮えたぎった煎茶を掛けて食べたという。
- He is said to have put four quarters of manju on a bowl of cooked rice and poured boiling green tea over them before eating them.
- 古来、茶漬けの美しい食べかたは「さらさらと掻き込む」ことだとされている。
- A polite way of eating chazuke is 'pouring into one's mouth smoothly' since olden days.
- 日本茶は、ほとんどが緑茶であり、日本でもっとも良く飲まれている茶である。
- Most kinds of Japanese tea is green tea and it is most commonly drunk in Japan.
- 茶屋染めは大奥に住まう高位の女性たちの夏の衣装に染められたものであった。
- Chaya-zome was dyed for summer costumes for high-ranked women living in O-oku (the inner halls of Edo Castle where the wife of the Shogun and her servants reside).
- 江戸時代の茶人で、食通でもあった北村祐庵(堅田幽庵)が創案したとされる。
- It is said that Yuan yaki was invented by a chajin (master of the tea ceremony) from the Edo period, Yuan KITAMURA (Yuan KATADA), who is also known as a gourmet.
- 御家流 (茶道)(おいえりゅう) 安藤信友 一尾伊織の門人米津田賢に師事
- Oie School: Nobutomo ANDO, the disciple of Iori ICHIJO, who studied under Tadakata YONEKITSU
- 家庭で茶葉を焙じるには、一般的に焙烙(ほうろく)という磁器が用いられる。
- A type of porcelain instrument called a horoku is usually used to roast tea leaves at home.
- 茶の湯における「カネワリ法」の資料はこの『南方録』のほかに類例が少ない。
- There are little materials about the 'kanewari measurement system' for tea ceremony, except for 'Nanboroku.'
- 現在では抹茶を入れる容器として特に「濃茶器」(こいちゃき)とも呼ばれる。
- Today it is also called 'koi-chaki,' as tea utensils for powdered green tea.
- 上方部(肩)が横に張り出した茶入で、茄子などに較べて力強い印象を与える。
- This type of chaire, with its shoulder dilated, looks more robust than Nasu.
- これは明治初期に製茶業者の辻利右衛門(辻利)によって完成されたものである。
- This current process was completed by another tea manufacturer, Toshiuemon TSUJI (Tsujitoshi) at the beginning of the Meiji period.
- 緑茶の製法は日本と中国では主流となっている方法がやや異なり、風味も異なる。
- Major processes of making green tea are slightly different between Japan and China, leading to different flavors.
- アジア諸国同様に砂糖などを加えた日本の紅茶飲料に近い形態で販売されている。
- Green tea drinks sold there contain sugar like green tea drinks in Asian countries, smiler to English black tea drinks in Japan.
- 茶碗に卵を割り入れて溶きほぐし、醤油などで調味しておいてから、飯をよそう。
- Crack and lightly beat an egg in a rice bowl, season it with soy sauce and the like, and then serve rice in the bowl.
- 茶に関する最古の典籍であり、760年前後に撰述されたものと考えられている。
- Chakyo is the oldest book on tea, and it is thought to have been written around 760.
- 但し、本書で述べている茶は、団茶であり、日本の煎茶や抹茶とは異なっている。
- However, the book was written about brick tea, which different from the non-powdered & powdered green tea popular in Japan.
- 現在でも箸や茶碗が属人器であるように、かつては食卓も属人器だったのである。
- Each dining table once belonged to an individual person, just as tableware including chopsticks and bowls do nowadays.
- 香ばしい風味を出すために茶葉を乾煎りし、ほうじ茶として飲まれることも多い。
- It is commonly drunk as hojicha, dried and roasted for savory flavor.
- そうした中、裏千家十三代円能斎鉄中は一時東京に居を移して茶道再興に努めた。
- In midst of it, Tecchu ENNOSAI of the thirteenth Urasenke resided temporarily in Tokyo to perform the revival of sado.
- 狭義には樂吉左衛門の歴代当主が作製した作品を示し、楽茶碗などとも呼ばれる。
- In sensu strico, it indicates products made by the hand of the successive family heads of Kichizaemon RAKU, and are also called Rakujawan (Raku teacup.) etc.
- 以後、萬福寺を中心として高遊会の茶会・会合が行われ、煎茶道復興が計られた。
- Since then, Koyukai's tea parties and meetings have been held with Manpuku-ji temple at the center, aiming for a renaissance of Senchado.
- 彼らが持ち込んだ当時の中国式の精進料理(いわゆる素菜)が、普茶料理である。
- The priests brough to Japan a Chinese-style vegetarian set meal (so-called sozai) which was known as fucha ryori.
- 備前国岡山藩池田家や大和国郡山藩柳沢家の茶道指南を務めたことでも知られる。
- Sotatsu is also known to have coached the tea ceremony to the Ikeda family of Okayama Domain, Bizen Province, and the Yanagisawa family of Koriyama Domain, Yamato Province.
- 名物(めいぶつ)とは、茶道具においては格付けの一種類と捉えることが出来る。
- Meibutsu can be regarded as a rating of tea utensils.
- しかし小間の茶の湯が盛んになるにつれて次第にその座を茶入に奪われていった。
- However, it gradually started to loose its position to chaire as chanoyu (the tea ceremony) in smaller tearooms become popular.
- 一方、茶を点てた後は水または湯を用い、茶碗と茶筅を同時にすすぐことになる。
- Chasentoshi after making the tea, on the other hand, is intended to rise a tea bowl and chasen at the same time in either hot or cold water.
- 特に激しい者は手拍子を打ち、茶碗の底を擦り合わせて騒ぐほど熱狂したという。
- Some spectators are said to have been so enthusiastic that they would clap their hands and make noise by rubbing the backs of bowls against each other.
- 狭義の「煎茶」とは日光を遮らずに栽培し、新芽を使い繊細に加工したものである。
- The 'sencha' in the narrow sense means the tea made from finely processed burgeons of tea plants grown without covers to shutter the sunlight.
- すなわち、玉露の原料となる茶葉は、収穫の前(最低二週間程度)被覆を施される。
- More specifically, gyokuro tea leaves, the raw materials of gyokuro, are cultivated under a cover for at least two weeks before being harvested.
- 古くから食べられていたのは、名の由来の通り、熱い白湯や茶をかけたものである。
- Chazuke has been prepared from olden times by pouring hot water or hot tea.
- 中国茶もジャスミン茶として飲まれるものを含み緑茶に分類される物が主流である。
- Most kinds of Chinese tea are also classified as green tea, including jasmine tea.
- 日本では、寿司や菓子とともに、あるいは食後に、熱い茶を飲むのが一般的だった。
- In Japan, it was common to drink hot tea with sushi or with sweets or after meals.
- 平安時代には村上天皇が梅干しと昆布茶で病を治したという言い伝えが残っている。
- Tradition has it that Emperor Murakami cured his disease with umeboshi and kobu-cha (tea made of powdered kelp).
- 甘酒を供する店としては、箱根の『甘酒茶屋』や神田明神の『天野屋』などが有名。
- Famous shops which serve amazake include Amazake-chaya in Hakone and Amano-ya in Kanda-myojin.
- 茶碗に盛った飯を醤油で調味し、飯の上に作った窪みに直接卵を割り入れてほぐす。
- Season rice in a rice bowl with soy sauce, and directly crack an egg into a pit formed on the rice.
- 懐石料理は抹茶を楽しむためのものだが、会席料理は酒を楽しむためのものである。
- Tea-ceremony dishes are designed to enhance the taste of matcha (finely powdered green tea) and kaiseki ryori sake (Japanese rice wine).
- 茶道(さどう、ちゃどう)とは、様式にのっとって客人に茶をふるまう行為のこと。
- Sado (also known as chado) (Japanese tea ceremony) is the act of a ritual preparing and serving tea for guests.
- 茶屋や団子屋の作る賞味期限が当日の物と比較して、甘さが過剰になりがちである。
- Compared with dumplings from tea houses and dumpling stores, taste of which is best on the day they are made, the dumplings sold widely tend to be too sweet.
- 茶室に入る前にすでに俗なる世間と違う精神世界に身を置いているほうが望ましい。
- It is desirable to put oneself into a spiritual world different from the real world before he enters the tea room.
- 柄杓の他、台子、香合、花入など竹を使う茶道具を製作し、千家に納めてきた家系。
- The family creates tea equipment made of bamboo such as daisu (a display stand for tea ceremony utensils), kogo (an incense case), and hanaire (a flower vase), and supplies these things to the House of Sen.
- 大和小泉藩は石州の3男の片桐貞房が継いだが、茶湯指南の職を継いだ訳ではない。
- Sadafusa KATAGIRI, the third son of Sekishu, inherited the Yamato-Koizumi Domain but not the post of tea ceremony instructor for the shogunate.
- 庵号は燕庵(えんなん)といい、織部の考案による相伴席付三畳台目の茶室を指す。
- The tea house, based on a design by Oribe, is called Ennan and is 6.19 square meters (3 tatami mats and one daimedatami mat) with seats for participants.
- 正員は一生のあいだ病身であったため、茶道のみを楽しみに暮らしていたとされる。
- As Shoin was in poor health throughout his life, it is said that Sado became his sole entertainment.
- 茶器(ちゃき)とは、茶の湯において用いられる、抹茶を入れる容器の総称である。
- Chaki is a general term for containers used in Chanoyu (the tea ceremony) to hold green powdered tea.
- 茶筅の字はもともと鍋などの焦げ付きを落とす道具、筅(ささら)から由来している
- The name chasen, or 茶筅 in Chinese characters, comes from sasara (筅), a tool to clean a burnt pan.
- 御家流(おいえりゅう)は、譜代大名の三河安藤氏重信系で伝承された茶道の流派。
- Oie-ryu school is a school of tea ceremony which had been traditionally practiced by Shigenobu group of Mikawa-Ando clan, which was a family of fudai daimyo (a daimyo in hereditary vassal to the Tokugawa family).
- 安藤家御家流 (茶道)も一尾流の流れを汲む他、細川三斎流と称する流派がある。
- While Oie-ryu school of the Ando family (tea ceremony) is of the school, there is also a school called Hosokawa Sansai-ryu school (a school of Sansai HOSOKAWA).
- 2代目藤井長古(宗古)の弟子で茶堂を務めたものに、安喰善知と為石九方がある。
- From disciples of the second Choko FUJII (also known as Soko), Zenchi AJIKI (安喰善知) and Kyuho TAMEISHI (為石九方) served as sado.
- しかし、実利を尊ぶ庶民には、お茶漬けはその利便性から非常に重宝がられ普及した。
- However, ordinary people loved chazuke because it is convenient, so it became very popular.
- 但し陶器の小瓶入りの煎茶は、近年でも復刻の形で駅弁とともに販売された駅がある。
- However, some stations sold sencha poured into a small earthenware teapot with Ekiben in the form of reproduced version in recent years.
- 明治22年に静岡駅で信楽焼の土瓶にお茶を入れて販売したのが嚆矢と言われている。
- It is believed that the first tea was sold at Shizuoka Station in 1889, which was poured into an earthen teapot of Shigaraki-yaki Ware.
- 食べ方としてはそのまま食べるほか、湯につけてもどす、お茶漬けにするなどがある。
- It is eaten as it is, or by reconstituting with hot water or together with ochazuke (boiled rice with tea poured over it).
- この料理・もしくは食べ方は一般に、お好みでご飯の上から熱い茶やだし汁をかける。
- Before tasting this dish, hot tea or hot soup stock, whichever is preferred, is poured over the rice.
- 十之図・・・(茶経の本文を書き出したものを茶の席に掛けておくように勧めている)
- Chapter 10 : Recommendation to transcribe the text of Chakyo on a scroll or the like for hanging on a wall
- 客は玄関に水が打ってあるのを確認して、茶会や茶事を行う家に入っていくのである。
- Guests enter a house where chakai or chaji is held after confirming water has been sprinkled at the front entrance.
- また、結成直後から毎年研究会や全国大会を欠かさず開き、煎茶道の普及に尽力する。
- The federation has also held a study meeting and a national conference every year since the founding without missing a single year, and devoted itself to Senchado promotion.
- 茶湯の心得がある者に対しては場所・出自を問わずに秀吉が目の前で茶を立てること。
- Hideyoshi prepared tea right in front of those with an understanding of the tea ceremony, regardless of whence they had come or their birth place.
- 昭和60年、連盟30周年を記念し、萬福寺内に現在事務局がある煎茶道会館を建設。
- In 1985, the Senchado assembly hall, where its office is now located, was built to commemorate the thirtieth anniversary of the association's being founded.
- 宗旦にしてもわび茶の追求者であり、千家流においては台子は日常無用のものである。
- Sotan, too, was a pursuer of wabi cha (simple and rustic tea ceremony), and daisu was unnecessary in daily use at the Senke School.
- 石州流 (せきしゅうりゅう)は、片桐貞昌(貞昌)を流祖と仰ぐ茶道の流派の総称。
- Sekishu-ryu is a general term for the various tea ceremony schools that regard Sadamasa (Sekishu) KATAGIRI as an original founder.
- 利休死後すぐに聚楽第に召し出されて茶堂を務めた時期があるがまもなく辞している。
- Upon Rikyu's death, he was summoned to Jurakudai, Hideyoshi's residence, to serve as tea master, though he soon resigned.
- 藤村正斎のあと茶道は明福寺住職の観山によって盛り立てられ、中興と称されている。
- After Seisai FUJIMURA, Sado was supported by Kanzan, a chief priest of Myofuku-ji temple, and is thus regarded as a restored art.
- 千少庵によると伝えられる茶室「麟閣」を移築して兵火から免れさせるなどしている。
- The Morikawa family moved 'Rinkaku,' the tea room built by SEN no Shoan, to prevent it from being burnt down in fighting.
- 中国産の茶入であり、室町時代以前にもたらされたものが尊ばれている(唐物参照)。
- It is a tea canister made in China, and ones which were brought in before the Muromachi period are highly valued (see 'karamono' (things imported from China)).
- 棗(なつめ)は茶器の一種で、抹茶を入れるのに用いる木製漆塗りの蓋物容器である。
- Natsume is a kind of tea utensil and a lacquered wooden container with a lid used to hold powdered green tea.
- 8代多賀直昌は5000石を賜っていたが、宗家継承に際し隠居して茶道に専念した。
- Despite the fact that Naomasa TAGA, the eighth head of the family, received the territory worth 5,000 koku (approximately 900,000 liters of crop yields), he retired in order to concentrate on tea ceremony when he became the head.
- このため江戸時代には、数寄のための家「数寄屋造り」も茶室の別称として定着する。
- Due to this, during the Edo period, a house for those suki, the 'Sukiya-zukuri style,' became an alternate name for a teahouse.
- また熟成が進むと深い茶色へと進んでいったり、少しばかり緑がかってくるものもある。
- As maturing progresses, the color changes to dark brown or some gets a slight greenish tint.
- 喫茶店で客へのサービスとして使用するにせよ、保存性の高さは重要な要素といえよう。
- If konpeito is used as one of the free items for customers at coffee shops, having a long shelf life is an important factor.
- また料理店によっては料理のみを提供し、料理の後に薄茶の提供がないこともままある。
- Some restaurants serve only meals and usucha (thin tea) is not served after the end of the meal.
- ただ、同時に茶の湯の大衆化に拍車がかかり、遊芸化が進んでいったという弊害もある。
- However, it triggered the large scale chanoyu and developed into the bad game influence.
- しかしながら、江戸期に入って僧侶、医師、絵師、儒者、茶頭などの正装に定められた。
- However, when the Edo period came, it was worn as formal dress by priests, doctors, painters, Confucian scholars, and tea ceremony leaders.
- 朝鮮では芸道的な茶道ではなく、儀式としての「茶禮」(タレ)に重点が置かれていた。
- There is no artistic school of sado in Korea and the importance is placed on 'tare' (茶禮) as a ceremony.
- 侘は茶の湯の中で理論化されたが、「わび茶」という言葉が出来るのも江戸時代である。
- Although wabi was made a theory in tea ceremony, the term 'wabicha' first appeared during the Edo period.
- 宇治・上林記念館(うじ かんばやしきねんかん)は、宇治橋通りにあるお茶の資料館。
- Uji Kanbayashi Memorial Hall is a museum of tea on Ujibashi-dori Street.
- 普茶料理(ふちゃりょうり)は、江戸時代初期に中国からもたらされた日本の精進料理。
- Fucha ryori is Japanese vegetarian cuisine introduced from China in the early Edo period.
- ところが、翌2日には一転して茶会は中止され、その後も再開されぬまま終了となった。
- However, 2 days later, things were completely changed and tea ceremonies halted. Subsequently as well, holding of ceremonies was not recommenced and the event was closed.
- 将軍家の茶道が遠州流から石州流に変わったことから石州に入門したと考えられている。
- It is said that he became Sekishu's pupil because the Shogunate family changed from the Enshu School to Sekishu School.
- 後半になると「茶湯者覚悟十躰」として、「一期に一度」など茶人の心構えが説かれる。
- The latter part of the book describes the mental attitude as a tea practitioner as the 'ten elements of preparedness for tea practitioners', in which the concept of 'once-in-a-lifetime encounter' is included.
- 茶筅を上下するのは、穂先を目前で改めて折れや汚れのないことを確かめる意味がある。
- The chasen is moved up and down for the purpose of checking the bristles up close for broken tips and dirt.
- しかし4代安藤信友は、和歌、連歌、発句、茶道、香道、能楽など数々の文芸を嗜んだ。
- Nobutomo ANDO, the fourth head of the family, however, enjoyed various arts including waka (a traditional Japanese poem of 31 syllables), renga (linked verse), hokku (the first line of a waka poem), tea ceremony, kodo (incense-smelling ceremony), and Noh theater.
- 江戸千家宗家蓮華庵には財団法人として江戸千家茶道会、同門組織として不白会がある。
- Edosenke Soke Renge-an has foundations called the Edosenke Chado Association and its fellow organization, the Fuhaku Association.
- 近年では、熱いお茶や白湯の代わりに、冷たいお茶をかけた冷やし茶漬けなども見られる。
- Today, instead of hot tea or hot water, chazuke with cold tea called hiyashi-chazuke is also eaten.
- 日本でも、コカコーラやリプトンなどから蜂蜜や砂糖を加えた緑茶飲料が発売されている。
- In Japan, Coca-Cola Japan Co., Ltd., Lipton, and others sell green tea drinks with honey or sugar added.
- 日常の座法は武士、女性、茶道などでも胡座(あぐら)、立膝、で座る事が普通であった。
- In everyday life, samurai, women, and even participants in tea ceremonies, typically used agura (sitting cross-legged) style or sat with one knee drawn up.
- 製法や品質に対する工夫が施されて煎茶が出回るようになったのはそれ以降の時代になる。
- Sencha appeared later when production methods and quality had been refined.
- 1980年代初め頃には、日本の茶道の所作は中国茶(茶芸)に用いられるようになった。
- The conduct of Japanese sado started to incorporate Chinese tea (art of tea) at the beginning of 1980's.
- 当時の茶は現代の烏龍茶に似た半発酵茶で、必要量のみを煎じて飲んだと考えられている。
- The tea at that time was semi-fermented tea resembling current oolong tea and it was brewed in just the right amount and drunk.
- さらにはわび茶から発展し、小堀政一、片桐貞昌、織田長益ら流派をなす大名も現われた。
- In addition, daimyos appeared, such as Masaichi KOBORI, Sadamasa KATAGIRI, and Nagamasu ODA, who created their own schools developed from wabicha.
- 有楽斎の茶は次男織田頼長、4男織田長政 (大名)、5男織田尚長などに受け継がれた。
- Urakusai's cha (tea) was passed on to his second son Yorinaga ODA, his fourth son Nagamasa ODA (Daimyo), his fifth son Naonaga ODA, and so on.
- しかし、皮肉にも明治維新後の文明開化により茶道が衰退、奥村家は大ダメージを受ける。
- Ironically, tea ceremony declined due to civilization and enlightenment which came after the Meiji Restoration, and the Okumura family was badly damaged.
- この系譜が庸軒流華道とともに東京で伝わっていたが、茶道については昭和初期に絶えた。
- Although this genealogy was introduced in Tokyo along with Kado (flower arrangement) of Yoken-ryu school, Sado died out during the early Showa period.
- また家臣に金森宗和から伝授を受けさせ、一尾流や古市流も研究して独自の茶風に達した。
- Shigenobu also made his retainers learn the tea ceremony from Sowa KANAMORI, and arrived at his own tea ceremony style studying Ichio school and Furuichi school.
- こうした立派な壺は鑑賞の対象であり、室町時代には茶道具の中で最も重要視されていた。
- These fine jars (pots) are the objects of appreciation of art, and were especially emphasized among the tea utensils during the Muromachi period.
- またコーヒー用のカップはコーヒーカップと呼ばれるが、紅茶、コーヒー兼用の形もある。
- While a cup for coffee is called a coffee cup, there are also variations in shape for both tea and coffee.
- 普段は筒に収められており、この筒に「銘」(その茶杓に付けられた固有の名前)を記す。
- Usually, Chashaku is kept in a storage tube, on which a 'poetic name' (a unique name given to the storage tube) is inscribed.
- 武家茶道の常として左腰は刀の位置であるため、帛紗は右につけ、右膝上での所作が多い。
- In the samurai family style, the host must not wear anything on his left waist, because his left waist is to be saved for the swords, so he has the fukusa, or silk cloth, on his right waist, and has required movements on his right lap.
- 株式会社福寿園(ふくじゅえん)は、京都府木津川市山城町 (京都府)にある製茶会社。
- Fukujuen CO., LTD is a tea company located in Yamashiro-cho, Kizugawa City, Kyoto Prefecture.
- 江戸時代の高級料亭八百善では一杯一両二分という高額なお茶漬けを客に出したことがある。
- Yaozen, a high-class restaurant in the Edo period, served chazuke which was expensive at a price of one ryo (両) and two bu (分) per bowl.
- しかし粥と茶漬けは、音を立ててすするとマナーに反する場合もあるので注意が必要である。
- However, it should be noted that slurping a bowl of kayu (rice porridge) or chazuke can be a breach of manners.
- 『茶経』(ちゃきょう 茶經)は、8世紀頃中国・唐の、陸羽によって著された書物である。
- 'Chakyo' (The Classic of Tea) is a book written by Lu Yu around eighth century in Tang Dynasty China.
- 江戸初期から中期ごろ、吉原 (東京都)の遊び客が雨に降られたときに待合茶屋が貸した。
- During a period from the early to mid Edo period, this was lent to visitors to Yoshiwara (Tokyo) by Machiai-jaya (tea house to lend seats and tables, or rooms) when they were caught in the rain.
- 現在の中国茶(茶芸)の「茶巾をたたむ」所作は、日本の茶道の影響の表れであるといえる。
- The current 'folding chakin' conduct in Chinese tea showed the influence from Japanese sado.
- 所要時間は1席当たり1時間程度であり、複数の茶席を設けて並行してもてなすこともある。
- It requires about an hour per ceremony, and is performed in several tea rooms arranged side by side.
- 有楽流(うらくりゅう)は、織田信長の実弟織田長益(有楽斎)に始まる茶道の流派の一つ。
- Uraku school (Uraku-ryu) is one of the various schools of sado started by Nagamasu ODA (Urakusai), who was the real younger brother of Nobunaga ODA.
- 酒のつまみやご飯や茶漬けの付け合わせとして温かいまま、または冷えたものも食べられる。
- It is typically served warm from the pot or cold as a side dish for sake (Japanese liquor) and other alcohol drink, or as a condiment for rice and chazuke (a simple rice dish made by pouring green tea or dashi over cooked rice and sprinkling toppings).
- 1階はsapporo55cafeというテイクアウト専門店で、2階が喫茶店となっている
- The first floor is sapporo55cafe, which specializes in take out while the second floor is the tea room.
- 野村休盛(1642年~1711年)は代々徳川将軍家の茶道組頭を務める家の出身である。
- Yasumori NOMURA (野村休盛) (1642 - 1711) was born into a family which served as the head of the tea ceremony group for the Tokugawa Shogunate family.
- 藪内家の遠祖は藪宗把といい、足利義政の同胞衆であり、茶道の奥義にも通じていたという。
- A forefather of the Yabunouchi family was Soha YABU, Shogun Yoshimasa ASHIKAGA's doboshu (adviser specializing in the arts), who was well-versed in the secrets of the tea ceremony.
- 茶道は裏千家8代又玄斎一燈宗室の門に学び、早くから奥義をきわめ学究肌の茶風であった。
- Sotatsu HAYAMI learned tea ceremony under Itto Soshitsu, Yugensai, the eighth head of Urasenke school, and mastered its secrets early on assuming his own scholarly style of tea ceremony.
- これも『雲州名物帳』によって決められており、遠州が好んだ国焼茶入が主体となっている。
- They were also determined by the 'Unshu Meibutsu cho' and kuniyaki chaire which were loved by Enshu became central to this.
- 茶筅または茶筌(ちゃせん)とは、茶道において抹茶を点てるのに使用する茶道具のひとつ。
- Chasen is one of the tea utensils used for preparing powdered green tea in the Japanese tea ceremony.
- 大名家の常として当主自らが茶道を伝承することはなく、茶堂より伝授を受けるのであった。
- As the tradition of the daimyo (feudal lord) families, the instructions in tea ceremony were passed down by the sado and not by the lord himself.
- 有沢弌通は松江藩家老で不昧の信頼が厚く、たびたび茶道に関する手紙をやりとりしている。
- Kazumichi ARISAWA who was a chief retainer of Matsue Domain and was much trusted by Fumai often gave and received correspondences about tea ceremony.
- 陽射しをよける(遮陽・防陽)、虫をはらう(防虫/蚊帳での出入りでは蚊、お茶の間では蝿)
- Uchiwa fan was also used for sheltering oneself from the sunbeam and driving away insects (mosquito in the mosquito net and flies in a living room).
- この他、炒製(釜炒り)、煮製(番茶類)、焼製、晒青(日光に曝す)などによる方法がある。
- There are other methods as; roasting (Kamairi), boiling (for Bancha [coarse tea], etc.), baking, sun drying (exposure to sunlight).
- この塗色は静岡特産のミカンと茶(ミカン畑との意見もあるが)をイメージしたとの説がある。
- The view is that the colors were inspired from the specialty of Shizuoka, mikan and tea (although some say it came from the colors of mikan farms.)
- さらに、茶帯の下に、当初子供用に緑・黄・青等の色帯が導入され、今日では一般化している。
- Additionally, below the brown belt, colored belts such as green, yellow and blue were originally introduced for children, but such colored belts have become common in the present day.
- 生茶葉から煎茶を造る最初の工程である「蒸し」の時間を、1分から3分程度と長く取るもの。
- When making fukamushi-cha, steaming, the first process in making sencha from raw tea leaves, is performed for longer at between one and three minutes.
- 当時、菊川市を含めた牧之原台地のお茶は、日照時間が長く茶葉が厚く堅くなりがちであった。
- Tea leaves from Makinoharadaichi, including Kikugawa city, used to grow to become thick and hard because they were exposed to longer hours of sunlight.
- 家庭で炭火を扱うことが少なくなるにつれ、茶道の席などを除き次第にその姿を消していった。
- As the chances of using charcoal fires decreased, Hibashi chopsticks gradually disappeared from daily life except for occasions like Japanese tea ceremony.
- 茶道においては、三露として初水・中水・立水の露地の打ち水が、季節とは関係なく行われる。
- In Sado, Uchimizu is done, regardless of seasons, in the garden adjacent to a ceremonial tea house as sanro (three watering), namely hatsumizu, nakamizu and tachimizu.
- 著名な茶人、千利休がゴマを使った料理を好んだという言い伝えからこの名がついたとされる。
- It is said that this name comes from a legend that a famous chajin (master of the tea ceremony) SEN no Rikyu liked dishes cooked using sesame seeds.
- 土用の暑い日(7月中旬〜8月中旬)、枝ごと刈ったお茶の葉を大きな鉄釜で蒸すように煮る。
- In hot days during midsummer (mid-July to mid-August), tea leaves cut by the branch are boiled in a large iron pot.
- 茶の大元に成っているものは唐の陸羽(? - 804年)の書いた『茶経』と言われている。
- What is considered to be the leader of tea is 'Cha Jing' (The Classics of Tea) written by Lu Yu of Tang China (unknown - 804).
- また、宇治市宇治橋通りに「宇治・上林記念館」を開き、茶の資料や製茶道具を公開している。
- They have 'Uji Kanbayashi Memorial Hall' on Ujibashi-dori Street, Uji City, where information about tea and tea processing utensils are open to the public.
- 大口樵翁門下の林津南が鳥取藩茶道方となって以来、林家が代々この地で大口派を伝えてきた。
- Since the appointment of Sho OGUCHI's student, Tsunan HAYASHI (林津南), as the Sadokata (tea master) of Tottori Domain, the Hayashi family has taught the Oguchi-ha style in Tottori.
- 茶の系譜としては京都西洞院通の矢倉家に伝えられて代々伝承してきたが明治になって絶えた。
- The genealogy of tea preparation was passed down by the Yagura family of the Nishinotoin-dori Street, Kyoto, and was traditionally succeeded for generations, but it died out during the Meiji period.
- 特に10代藩主溝口直諒は茶道に傾倒し、奥伝を受けて自ら越後怡渓派を名乗るほどであった。
- The tenth lord of the domain, Naoaki MIZOGUCHI, in particular, was fascinated by the tea ceremony, receiving esoteric instruction and taking the name Echigo-Ikei-ha.
- 高麗物(こうらいもの)とは、茶道具における中国製の「唐物」に対する朝鮮半島製品の総称。
- Korai mono is the collective name of tea utensils made in Korean Peninsula in contrast to 'karamono,' Chinese tea utensils.
- 当初最も重要視されたのは茶壷であったが、利休の時代には茶入に座を奪われるようになった。
- Tea jars were most valued at first; however, chaire (tea containers) became more important in place of jars in the age of Rikyu.
- 以後禅宗を強調する立場の茶人達によって流布され、今日では茶庭の雅称として定着している。
- It was distributed by the masters of tea ceremony and others in the position to emphasize the Zen sect after that, and today it has been established as the elegant name of a tea garden.
- 家元は台東区池之端にあり、同門組織として不白会、関連機関の江戸千家茶の湯研究所がある。
- The headquarters are in Ikenohata, Taito Ward; its fellow organization is the Fuhaku Association, and a related institution is the Edosenke Chanoyu (tea ceremony) Research Association.
- このような栽培方法は碾茶と同様であるが、すでに安土桃山時代に行われていたとの記録がある。
- This kind of cultivation method for gyokuro tea leaves is the same as for tencha (powdered green tea), and reportedly it was already practiced during the Azuchi-Momoyama period.
- その集大成ともいえるのが、隠居所として復興した京都建仁寺正伝院に設けた茶室、如庵である。
- Joan, the teahouse, located at Kyoto's Kennin-ji Shoden-in Temple, rebuilt as a retreat for his golden years, is a landmark.
- 昭和3年秋、萬福寺の境内に売茶翁顕彰のため「売茶堂」と煎茶道茶席「有声軒」が建立される。
- In the autumn of 1928, 'Baisado' for publicly honoring Baisao and the Senchado tea house 'Yuseiken' were built in the precincts of the Manpuku-ji temple.
- 同月末より、諸大名・公家や京都・大坂・堺の茶人などに10月上旬に茶会を開く旨を通達した。
- From the end of the same month, various Daimyo (feudal lords), nobles and figures in the tea-ceremony circles in Kyoto, Osaka and Sakai were informed that tea ceremonies would be held in early October.
- 一般に格式の高い茶礼で用いるものとされており、とくに真台子は献茶式などで用いられている。
- It is generally used during formal sarei (tea ceremony), and shin daisu is especially used during the ceremonial offering of tea to a Shinto or Buddhist deity.
- 梶宗龍より維新後に磯貝宗和(1854年~1940年)に茶道が伝えられて東京で広められた。
- Soryu KAJI imparted the Sekishu-ryu School to Sowa ISOGAI (1854 - 1940) after the Meiji Restoration, and it spread throughout Tokyo.
- 茶道頭を世襲して道閑・道漢と名乗ったあと、仙台藩4代藩主伊達綱村より動閑と名付けられた。
- After inheriting the position of master of the tea ceremony and taking the name Dokan (written as 道閑, 道漢), the fourth Lord of Sendai Domain, Tsunamura DATE, named him Dokan (written as 動閑).
- 元来は300俵扶持の部屋住みで、この頃からおそらく石州流の茶湯を学んでいたと考えられる。
- A youinger son with an income of 300 bales, he was not expected to become lord and it is believed this is when he started the Sekishu-ryu.
- 室町時代以降「茶の湯」の席で座敷の「床の間」にも水墨画の掛軸が多く見られるようになった。
- Kakejiku of suibokuga (ink-painting) have been seen frequently also in the 'tokonoma' alcove of a Japanese room when 'Chanoyu' (tea ceremony) are held, since the Muromachi period.
- 磁器は割れやすい材質なので、現代では食堂など業務用にプラスチック製の茶碗も作られている。
- Because porcelain breaks easily, commercial plastic chawans are also being manufactured for restaurants and so on.
- 茶碗の形状は、碗形のものが多いが、筒形や平形、輪形(玉形)、半筒、端反、沓形などがある。
- Most chawans are wan gata (bowl form), but there are also tsutsu gata (cylindrical from), hira gata (flat form), wa gata or tama gata (round shape), hanzutsu (semi-cylindrical), hazori (upswept rim), kutsugata (shoe-shaped) etc.
- 現存する清浄歓喜団は、小麦粉の生地で小豆餡を茶巾状に包み胡麻油で揚げたものとなっている。
- Current Seijokankidan is made by wrapping azuki bean paste in the dough of wheat flour into a chakin (a cloth used in the tea ceremony) shape, and then frying in sesame oil.
- 喫茶がつたわった当初は、薬匙が使われていたため象牙や鼈甲を素材としたものが使われていた。
- Around the time when the tea drinking custom was introduced to Japan for the first time, a medicine spoon was used, which was made of ivory or turtle shells.
- 金森宗和の祖父金森長近は織田信長・豊臣秀吉・徳川家康に仕えた武将で、千利休に茶を学んだ。
- Sowa KANAMORI's grandfather, Nagachika KANAMORI, was a military commander who served Nobunaga ODA, Hideyoshi TOYOTOMI, and Ieyasu TOKUGAWA, and learned tea ceremony from SEN no Rikyu.
- 10世宗有のとき、明治維新により士族となり、遠州流の茶道を広く一般に教授することになる。
- During the Meiji Restoration, in the time of the tenth master, Soyu KOBORI, he became a member of the warrior class and widely conveyed the Enshu school of tea ceremony to common people.
- 宗家は東京都新宿区にあり、財団法人として小堀遠州顕彰会、同門組織として茶道遠州会がある。
- The headquarters is in Shinjuku Ward, Tokyo, and it is supported by the foundation Kobori Enshu Kensho-kai as well as its fellow organization Chado Enshu-kai.
- 明治の初めに7代蓮々斎が再び東京に出て池之端に茶家を再興し、江戸千家の中興と称せられる。
- At the beginning of the Meiji period, the seventh master of the Renge-an again returned to Tokyo and restored the chado in Ikenohata, and he was known as the restorer of Edosenke.
- 遠州流(えんしゅうりゅう)は小堀政一(政一)に始まる小堀氏に伝わる武家茶道の一派である。
- Enshu school is a style of tea ceremony initiated by Masakazu KOBORI and passed on in the Kobori family.
- インスタント茶漬けに入っているあられであるが、この原型は京都のぶぶづけに求める事ができる。
- Rice crackers found in instant chazuke have probably come from bubuzuke (a word used in Kyoto for chazuke) of Kyoto.
- 湯のみ茶碗に入れて湯を差すことで塩漬けの塩が溶けだし、花びらが開いて湯の上面に浮いてくる。
- When the cherry blossom is placed in a Japanese tea cup and hot water is poured over it, the salt melts, whereupon the petals open up and float on the surface of the water.
- 中世以降の日本における茶の服用方法には「煎じ茶」と茶葉を臼ですりつぶした「挽茶」があった。
- In Japan, after the medieval period, there were two methods to drink tea -- 'senji-cha' and 'hiki-cha' -- the latter consisting of stone-ground tea leaves.
- 烏龍茶、プーアル茶などは、中国国内では比較的特殊な部類に入り、産地を離れると余り飲まない。
- Oolong tea and Pu-erh tea are considered relatively rare in China and they are not commonly drunk outside the production areas.
- ただし、緑茶の消費は中国と日本が主であり、古来は中国においても殺青は盛んに行なわれていた。
- However, green tea is mainly consumed in China and Japan, and in the old days, Sassei was frequently done in China.
- 地下茎をすりおろしたものは、日本料理の薬味として寿司・刺身・茶漬け・蕎麦などに使用される。
- The underground root of wasabi is used, after grating, as a seasoning for sushi, sashimi (sliced raw fish), chazuke (boiled rice with tea) and soba.
- しかし、その内容には、飲茶法を超えた、茶道に結びつくような精神的な記述も見ることができる。
- Nevertheless, its content describes more than just how to drink tea, and spiritual descriptions that led to the Japanese tea ceremony can be seen.
- これは20世紀初頭にロシアなどで流行りだした飲料で、なぜか日本の昆布茶と誤解されたらしい。
- This is a beverage which became popular in Russia etc. around the beginning of 20th century, and it was misconstrued as Japanese Kobucha, though the reason is not clear.
- 秋に茶の枝を鎌で刈り、縄ですだれのように編んで軒先に吊るしておくだけの、陰干し番茶がある。
- There is Kageboshi Bancha which is made by cutting tea branches in autumn with a sickle, weaving them with rope like a bamboo screen and hanging them from the eaves.
- キャバクラ、ファッションヘルス、デリヘル、ソープランド、テレクラ、カップル喫茶、のぞき部屋
- Cabaret club, Fashion-health massage, prostitution, brothel where one can bathe with the prostitutes, telephone club (chat line, dating service), couples cafe, and peep room
- 同時期に、単なる嗜好品と化してしまった煎茶の現状を憂い、煎茶に「道」を求める声があがった。
- In the same period, people became anxious about the status of sencha which became just a drink for pleasure and voiced to say that there should be an 'art' for sencha.
- なお元禄時代ごろ成立の「南方録」には「わび茶」と同義と思われる「侘茶湯」という語が見える。
- In 'Nanporoku' (Southern Record) written around 1688 to 1703, there is a term 'wabichayu' which is likely to be synonymous with 'wabicha.'
- 珠光の弟子の宗珠、武野紹鴎らがわび茶を発展させ、千利休がこれを完成させたと考えられている。
- It is believed that Soju, one of Juko's disciples, and Joo Takeno contributed to the development of wabicha and that SEN no Rikyu completed the style of wabicha.
- 評判の竹細工師となった正玄は小堀遠州からの注文を受け、茶道界・江戸幕府とのつながりを作る。
- Seigen, who became a famous craftsman in bamboo-ware, received an order from Enshu KOBORI, which gave him a chance to cultivate connections within the world of tea ceremony and Edo bakufu (Japanese feudal government headed by a shogun).
- 清水動閑(1614年~1691年)は仙台藩伊達政宗の茶道頭をつとめた清水道閑の孫にあたる。
- Dokan SHIMIZU (清水動閑, 1614 - 1691) was a grandson of Dokan SHIMIZU (清水道閑), master of the tea ceremony for the Lord of Sendai Domain, Masamune DATE.
- 内容の大部分が名物記であるため『南方録』のように茶道界に大きな影響を与えることはなかった。
- Because the book mainly focuses on records of meibutsu (distinguished objects), it never had as great an impact on the tea ceremony world as 'Nanpo roku' (Nanpo record) did.
- 三斎も忠利も、古市宗庵に利休から変えることのない「古風の茶の湯」を伝えることを命じている。
- Both Sansai and Tadatoshi ordered Soan FURUICHI to transmit 'old styles of tea ceremony' which had been passed on since Rikyu's time.
- 台湾の日本料理店では「天麩羅茶泡飯」(天ぷら茶漬け)の名前で同様の料理が供されることがある。
- At Japanese restaurants in Taiwan, similar dishes are provided under the name of 'Tenpura Chazuke.'
- 金時のアズキ色とかき氷の白、抹茶の緑の対比をさせるためにアズキの上に抹茶をかけることはない。
- To contrast the color of azuki, kintoki, white ice, and green powdered tea, powdered tea is never poured onto red beans.
- それらは芝居などの観客にも向けられ、芝居茶屋などと呼ばれる観客を接待する店舗にも提供された。
- They targeted audiences who came to see theatrical plays as well and their bento were provided to the places for entertaining guests such as tea houses called Shibai jaya which were located inside theaters.
- 正座をすることは、いくつかの伝統的な日本の茶道、日本舞踊、武道など芸道では必須の作法である。
- Sitting seiza style is a required part of some traditional Japanese arts such as tea ceremony, classical Japanese dance, and budo (martial arts).
- 現在の番茶は煎茶の製法に準拠したものであるが、煎茶の製法が標準化されたのは比較的近年である。
- Modern bancha is manufactured based on the production method of sencha but it was only relatively recently that sencha production methods became standardized.
- つぶ餡のばあいは、抹茶の上に載せるようにかけ、漉し餡の場合はボール状にして添えることが多い。
- Usually, sweet beans are placed on green powdered tea and koshian (strained bean jam) is added in a ball-like shape.
- 煎茶を好んだ著名人として江戸初期の石川丈山、中期に上田秋成、後期には頼山陽の名が挙げられる。
- The names of famous people who favored sencha were Jozan ISHIKAWA, who was a famous person in the early Edo period, Akinari UEDA during the mid-Edo period, and Sanyo RAI of the late Edo period.
- 肥後古流 (茶道)(ひごこりゅう) 熊本藩で伝承され利休の流儀をそのまま伝えていると称される
- Higo Ko School: Passed down in the Kumamoto clan, and is said to continue to teach the school of Rikyu as it was.
- 千利休の手になると伝えられる茶室で実在するのは、京の南にある下山崎の妙喜庵にある待庵である。
- The existing tea room which is considered as being made by SEN no Rikyu is the Taian (tea room) of Myokian Temple in Shimo-Yamazaki located south of Kyoto.
- 国宝の慈照寺(銀閣寺)東求堂の北東角に、将軍足利義政の茶室として使われた、「同仁斎」がある。
- In the northeastern corner of Togudo in Jisho-ji (Ginkaku-ji) Temple (a national treasure) 'Dojinsai' is located that was used as the tea room for Yoshimasa ASHIKAGA, a Shogun.
- 茶人たちは、茶室だけでなくそのアプローチの外部空間へも緻密な工夫と気配りを行なったのである。
- The masters of tea ceremony precisely devised and paid careful attention for not only the tea room, but also its approach from the outside space.
- このような様式としてのわび茶は、唐物を尊ぶ既成の価値観への反抗を母体として発生したといえる。
- Wabicha was thought to evolve from rejecting an existing set of values appreciating the karamono.
- 有限会社上林春松本店(かんばやししゅんしょう ほんてん)は、京都市宇治市にある茶問屋である。
- Kanbayashi Shunsho Honten Ltd. is a tea wholesale store in Uji City, Kyoto Prefecture.
- 支店の中では最も席数が多く、地下1階は全席喫煙可能で喫茶メニューが充実しており、常連が多い。
- It has the largest number of seats for customers among all the branches and smoking is allowing in all seats in the basement and its menu is rich with a variety of refreshments and has a lot of regular customers.
- 4つの茶席には秀吉と千利休・津田宗及・今井宗久という当代きっての茶人3名を茶頭として迎えた。
- In 4 areas set aside for tea ceremonies, Hideyoshi and 3 preeminent contemporary masters of the tea ceremony (Sen no Rikyu, Sogyu TSUDA and Sokyu IMAI) were in attendance.
- 来会者には身分を問わず公平に籤引きによって各席3-5人ずつ招き入れて名物を用いて茶を供した。
- Irrespective of the rank of people attending the event, a lottery method was used to impartially select between 3 to 5 individuals to invite to participate in tea ceremonies where priceless tea ceremony utensils were used.
- 釜一つ、釣瓶一つ、呑物一つ、茶道具が無い物は替わりになる物でもいいので持参して参加すること。
- All used a kettle, bucket and drinking vessel; those with no tea utensils were permitted to substitute other items they brought along.
- 動閑は弟子の馬場道斎(1662年~1737年)を改姓させ3世清水道竿として茶道頭を継がせた。
- Dokan gave his student, Dosai BABA (1662 - 1737), the name Dokan SHIMIZU the third and had him take over as master of the tea ceremony.
- 藤林宗源の門人に片桐家の家臣で大西閑斎という人があり、石州の没後に大坂で茶湯指南をしていた。
- Kansai ONISHI, who was a student of Sogen FUJIBAYASHI and a retainer of the Katagiri family, became a teacher of the tea ceremony in Osaka after Sekishu died.
- 光格天皇の弟である聖護院宮盈仁親王の茶道指南を努め、次第に御所風の流儀に改めるようになった。
- As a coach of the tea ceremony, he served Imperial Prince Shogoinnomiya Einin, a younger brother of the Emperor Kokaku, and gradually changed his style of the tea ceremony to goshofu (imperial palace style).
- 妙法院の執事高屋堯忠の子孫が代々その茶湯を受け継いでおり、石州庵ないし大内派と称されている。
- Takatada TAKAYA, the steward of Myoho-in Temple, and his descendents handed down the tea ceremony, which is called the Sekishuan or Ouchi-ha branch.
- ソフトクリームに蕎麦茶を加えた香ばしさのあるソフトクリームで夏季に信州地域で販売されている。
- During the summer season, soft ice cream containing buckwheat tea with the roasting aroma of that tea is available in the Shinshu area.
- 父より長徳寺を受け継ぎ周覚宗円と号したが、茶道を好み長徳寺を辞して母方の姓の山田を名乗った。
- He was to carry on from his father at Chotoku-ji Temple and was given the Buddhist name Shukakusoen but, preferring the tea ceremony, he left Chotoku-ji Temple and took his mother's last name Yamada.
- 食品メーカーの永谷園は1990年代末より、お茶漬けを豪快に食べるコマーシャルメッセージを展開。
- Nagatanien, a food company, rolled out a series of commercial messages on eating chazuke in the late 1990s.
- 天然記念物クラスの枝振りが見事な桜や梅、歴史のある桜や梅などの下では茶席が設けられる事が多い。
- When hanami is held under a cherry tree or plum tree which is designated a natural treasure, or a historical cherry tree or plum tree, a tea-ceremony place is often set up.
- 江戸時代の中期までは一般に出回る茶のほとんどは現在の基準で考えると番茶であったといわれている。
- It is said that until the mid-Edo period, the majority of the commonly sold tea was bancha according to modern standards.
- 一番茶、二番茶を摘んだあとの遅い時期に収穫される事から晩茶と呼ばれ、後に変化して番茶となった。
- Since it is harvested in a late season, after ichibanca (first picked tea leaves) and nibancha (second picked tea leaves), it was first called '晩茶' (bancha; lit. 'late tea'), which was later changed to '番茶' (bancha; lit. coarse tea').
- 努力の甲斐あって有力財界人の関心を呼び、茶道を女子教育の必須科目として組み込むことに成功した。
- It was worth his effort for he succeeded in grabbing the attention of influential businessmen to incorporate sado as required education for girls.
- 自然石のもつ野趣を重視して作られたものでわび・さびなどの茶道の精神を具現化しているとも言える。
- It is said that this type of chozubachi embodies the spirit of the tea ceremony, such as wabi (taste for the simple and quiet) and sabi (subdued refinement), emphasizing the rustic beauty of natural stone.
- 現在「茶屋辻」といわれる文様は、この武家の小袖で「夏服」として定められた物が残ったものである。
- The pattern design currently called 'chayatsuji' is a remainder of a kosode stipulated as 'a summer garment' for the samurai families.
- 茶人としては武野紹鴎を師として仰いだという伝承があり、本能寺の変の前後から活動が知られている。
- As chajin (a man of tea), he studied under Joo TAKENO, and it is known that he was involved in tea from around the Honnoji Incident.
- 日本における煎茶道の開祖は、江戸時代初期に禅宗の一つである黄檗宗を開いた隠元隆琦とされている。
- The founder of sencha-do in Japan is said to be INGEN Ryuki (Yinyuan Longqi) who established one of the Zen sects, Obaku sect in the early Edo period.
- 小笠原流煎茶道(おがさわらりゅうせんちゃどう)は小笠原長清の父、加賀美遠光以来の作法とされる。
- The Ogasawara-ryu sencha tea ceremony is believed to have been started by Nagakiyo OGASAWARA's father, Tomitsu KAGAMI.
- 片桐宗猿に事細かな質問をしており、その他の著書などから当代一流の茶人であったと考えられている。
- He asked detailed questions to Soen KATAGIRI and documents show he was considered a first class tea master.
- 本来は路地であるが、江戸時代の茶書『南方録』などにおいてこの「露地」という名称が登場している。
- Roji was originally written as '路地,' but the name of '露地' (Roji) appeared in 'Nanporoku,' a tea book, and so on in the Edo period.
- 古天明平蜘蛛(こてんみょうひらぐも)は、戦国時代 (日本)の梟雄・松永久秀が所有していた茶釜。
- It is a kettle used for tea ceremonies and is owned by a ringleader in the Sengoku Period (Period of Warring States), Hisahide MATSUNAGA.
- 茶筅は数ある茶道具の中でも代替の効かないもので、技術の粋と精魂とを込めて作られる工芸品である。
- The chasen, among other tea utensils, cannot be replaced by anything, and making this artifact requires the best craftsmanship and all one's energy.
- 茶筅を茶碗の縁において持ち替えながら上下を繰り返すが、このとき軽く音を立てる習いになっている。
- It is a tradition to make small sounds when shifting the chasen from one hand to the other, putting it on the rim of the tea bowl, while moving it upward and downward repeatedly.
- 田舎の大名行列を凌ぐ茶壺の行列の様子は、現代でも童歌のずいずいずっころばしで歌い継がれている。
- The procession of the chatsubo which surpassed a rural lord's daimyo-gyoretsu (feudal lord's costumed procession) is still sung about today in an old children's song 'zuizui zukkorobashi.'
- 織部を武家らしい華やかさとすれば、遠州は茶の湯の心を用いて自然な雅やかさを加えたものと言える。
- If Oribe is samurai-like and flamboyant, Enshu can be said to portray a natural gracefulness with the heart of the way of tea.
- 日本の茶道は室町時代の「書院の茶」から「侘び・寂び」を重んじる「草庵の茶」へと変化していった。
- During the Muromachi Period (1333-1573), Japanese Sado changed from 'tea at the Shoin (reception room)' to 'tea at the Soan (thatched hut)' with an emphasis on 'wabi' (taste for the simple and quiet) and 'sabi' (quiet simplicity).
- 茶釜(ちゃがま)は、茶道に使用する茶道具の一種で、茶に使用する湯を沸かすための釜のことである。
- Chagama is a type of tea utensils used in Sado, which is used to boil water for tea.
- しかし、当初は赤色袍と称して、赤茶色の袍をもちいることがあったらしく、裂が各所に現存している。
- However, in the beginning, it seems that a costume of reddish-brown color called 'akairo no ho' was used, and its fabrics still exist in some places.
- これらでは、冷えて固くなった飯を急いで食べるために、飯だけを詰めた弁当に茶を掛ける人も見られる。
- Some people carry a lunch box full of only rice and pour hot tea over it in order to finish eating the cool and crisp rice in a hurry.
- 品質としては形状が細く針状のものを良とし、香気は特に一番茶新芽の新鮮な香りを保持したものが良い。
- Quality-wise, thin needle-shaped tea leaves and those that retain the fresh scent of first-picked burgeons are considered good.
- 豚カツを茶漬けに入れて食べるかどうかは客の判断に任されており、ひつまぶしに近い食べられ方をする。
- It is up to the individual whether or not he or she puts the tonkatsu in the chazuke, which is similar to Hitsumabushi (Nagoya style eel on rice).
- また、手揉みを生かすだけの質の良い茶葉も入手しにくくなっているため、希少価値は高まる傾向にある。
- In addition, it is getting harder to obtain high-quality tea leaves whose quality can be made even better with hand-rolling, so its rarity value is on a upward trend.
- だが、いわゆる大寄せ茶会においては別室で点心が供されることが多く、この場合中立ちなどは省かれる。
- However, tenshin is often served in a separate room during a so-called oyose chakai (a large tea party), and in this case the break time is omitted.
- 宇治市中心部の宇治橋通りや平等院通りには茶店が軒を連ね、観光客が一服している光景がよく見られる。
- Tea stalls stand side by side on Uji bridge street and Byodo-in street in the center of Uji City, where tourists are often seen having tea.
- また利休は高麗茶碗や呂宋壺などの輸入品も用いたが、これらは産地では雑器扱いの大量生産品であった。
- Also, Rikyu was using imported goods such as Kourai Chawan (Korean tea bowl) and Luzon (Philippines) pots, which were mass produced and regarded as poor utensils.
- 宗達は流派に拠らない学術的な茶道の教授体系を考案しようとしたらしく、莫大な量の草稿を残している。
- Sotatsu left a huge vokume of scripts showing that he had apparently intended to create an academic teaching system of the tea ceremony regardless of whatever school or sect it may concern.
- 京都においては近衛家・鷹司家より殊遇を得ており、たびたび京都と名古屋を往復して茶道普及に努めた。
- At the same time, Rakushisai Soji received a special favor from the Konoe family and the Takatsukasa family in Kyoto, so he had to travel frequently between Kyoto and Nagoya and tried his best to disseminate the tea ceremony.
- 家臣に宇津木左近があり、維新後に茶道教授をはじめており、この系譜が復元されて一会流と称している。
- Sakon UTSUGI, who was Naosuke's retainer, started teaching the tea ceremony after the Meiji Restoration and his restored style is called the Ichie-ryu School.
- 喫茶の普及と共に「茶碗」という言葉も広まり、喫茶用途以外の磁器も指す磁器の代名詞として使われた。
- Along with the spread of the tea drinking habit, the word 'chawan' has also spread and it has become a pronoun for porcelain used for other purposes also.
- 大名が濃茶を練る場合には、穂数を多くかつ穂を太くするため太い竹で茶筅を作り、これを宝莱と呼んだ。
- Feudal lords made thick tea by using chasen called horai, which were made of large bamboo stalks so as to have an increased number of thick bristles.
- これはあくまで個人のこととし、若い時分には「我が流儀立つるべからず」(『茶礎』)とも述べている。
- He considered that it was just a private thing, and said that 'my style should not have been established' ('Chaso' [a tea book written by Fumai MATSUDAIRA]) when he was young.
- 駅弁とともに販売される煎茶は、かつては蓋付きの汽車土瓶と呼ばれる陶磁器の小瓶入りのものが売られた。
- Sencha (green tea of middle grade) sold along with Ekiben was sold by using a small ceramic bottle called 'kisha dobin' (the earthen teapot used on the train) before.
- 三千家(さんせんけ)とは、茶道の流派のうち、表千家・裏千家・武者小路千家を総していう呼び名である。
- The name 'Sansenke' refers to the Omotesenke, Urasenke, and Mushanokojisenke schools of the Japanese tea ceremony.
- 中川家は錺師(かざりし)とも言われ、金工の精巧な茶道具を得意とし、優れた金工の技術を継承してきた。
- Also referred to as kazarishi (the fine metal fabrication crafts worker) specialized in sophisticated metal tea utensils, the Nakagawa family has been passing their superb art in metal fabrication down for generations.
- 露地は、京や堺の町人たちが屋敷の奥に造った茶室への通路にさまざまの工夫を凝らした事に始まるという。
- It is said that Roji (the adjacent garden) originated from that the townsmen in Kyoto and Sakai elaborated the path to the tea room in the depth of their homestead.
- 現在の茶室でよく見られる躙り口も利休の考案であり、彼以前には縁側から障子を開けて茶席に入っていた。
- As it is popular as a current tea room, the idea of a square door called nijiriguchi (crawling entrance) was developed by Rikyu, and before that, people entered a tea room by shoji (a paper sliding door) situated between the tea room and engawa (a veranda or terrace surrounding the house in Japanese architecture).
- また大正・昭和になって茶道具が美術作品として評価されるに伴い、その造形美を表す言葉として普及した。
- Moreover, in the Taisho period and the Showa period items and utensils used in the tea ceremony were evaluated as art work and tea spread and became a word associated with showing the beauty of form and shape.
- 彼は表千家六世・覚々斎の知遇を得て千家出入りの茶方指物師として指名され、「利斎」の名を与えられた。
- He established a warm friendship with Kakukakusai, the sixth generation of Omote Senke (the main branch of the Senke school of tea ceremony), and was designated as a regular joiner for tea ceremony and given the name of 'Risai' by the House of Sen.
- 小堀遠州の推薦により膳所藩本多氏に仕えるも、晩年官を辞して京の油小路通二条通にて茶の湯指南となる。
- Although he had served the Honda clan of Zeze Domain by recommendation of Enshu KOBORI, he quit his service and became an instructor of tea ceremony at Aburanokoji-dori Street, Nijo-dori Street.
- 昭和61年には日本煎茶工芸協会の設立に協力し、煎茶道で使う道具を作る工芸家達の援助にも務めている。
- In 1986, the association cooperated with the establishment of Nihon Sencha Kogyo Kyokai (Japan Sencha Arts and Crafts Association), and also is trying to aid craftsmen who make utensils used in Senchado.
- 『真向翁』『源流茶話』など多くの著作を残し、そこで利休時代の茶道の本筋に立ち返るべきと論じている。
- He wrote many books, including 'Mamuki no Okina (The Straightforward Elder)' and 'Genryu Chawa (Discussions of Authentic Tea Ceremony)', that argued for a return to the original tea ceremony of Rikyu's time.
- しかし豊臣秀吉に茶堂として重用された利休とは対照的に、洛北に隠棲して孤高の茶三昧であったとされる。
- However, unlike Rikyu, who was appointed to the important post of Hideyoshi TOYOTOMI's tea master, Kenchu led a secluded life in the north, immersing himself in the tea ceremony.
- 特に後醍醐天皇の創案という伝説を持つ「金輪寺」は、茶会では薄器の中でも挌が高いものとして扱われる。
- Among the others, the 'kinrinji' tea caddy is regarded as the highest-ranked usuki (usuchaki) and treated as such, since the legend has it that it was created by the Emperor Godaigo.
- 『南方録』が偽書として否定された後に、その影響を排した利休像の構築が茶道史研究の重要課題となった。
- After 'Nanpo roku' was found to be apocryphal and unauthorized, the top priority of the researchers of the tea ceremony history was to rebuild the image of Rikyu free of its influence.
- 6代岑尾は5代宗龍の娘で、京都で高等女学校の英語教師をしていたが、晩年になって茶道の伝道に努めた。
- Mineo, the sixth head of the school, was a daughter of the fifth head, Soryu, and an English teacher of a girls' high school in Kyoto; however, she promoted the Tamagawa Enshu school of tea ceremony in her late years.
- その継嗣である有沢弌善には茶道を伝授した上に、本邸内には明々庵、後に別荘には菅田庵を指図している。
- After teaching the Japanese tea ceremony to Kazumichi ARISAWA's heir, Kazuyoshi ARISAWA, Fumai ordered to establish Meimeian tea hut in the Arisawa's main residence and later Kandenan tea hut in his villa.
- ただ1990年代以降に日本で発生した朝粥ブームもあって、粥の類似料理である茶漬けに凝る人も見られた。
- Some people took to chazuke, which is similar to rice gruel, amid a boom in eating rice gruel for breakfast that began in Japan in the 1990s.
- 当初は摘んだ茶葉を蒸すか湯がくかして酸化酵素の働きを止め日光と「ほいろ」により乾燥させるものだった。
- At first, the plucked tea leaves were either steamed or boiled to stop the function of oxidase, and were then dried on 'hoiro' (a tool to dry tea leaves) and under sunlight.
- 香典返しの品は、食品や消耗品が多いが、茶・菓子・海苔・砂糖・タオル・寝具・石鹸・食器など様々である。
- Foods or consumables are often given as koden-gaeshi, and typical examples include tea, sweets, dried laver seaweed, towels, bedding, soap and tableware.
- わび茶はその後、堺市の町衆である武野紹鴎、その弟子の千利休によって安土桃山時代に完成されるに至った。
- Wabicha was fully developed by Shoo TAKENO, who was one of the merchant class members in Sakai city, and his pupil, Rikyu SEN in Azuchi-Momoyama Period.
- 天正9年(1581年)~同14年(1586年)頃に長次郎によって黒楽茶碗が焼かれたのが始まりである。
- The beginning of Black Raku was when Chojiro made a Black Raku tea bowl around 1581 to 1586.
- 今日、日本で行われている中国茶の淹れ方は、福建・広東で発祥した形式である「工夫茶(功夫茶)」である。
- The way of pouring Chinese tea in Japan in the present day is the form called 'kufu cha' (gubu cha) that originated from Canton, Fujian Province.
- 一方、それに反発するかのように金森宗和や小堀遠州はいくぶん華やかで伸びやかな茶を追求することになる。
- On the other hand, Shigechika KANAMORI and Enshu KOBORI were pursuing a bit freer and more colorful and gorgeous tea ceremony style, as if they were acting against Sotan's behaviors.
- 一方、利休は「待庵」に代表される、極端に狭く、茶を立てて飲む、茶だけのために設計された茶室を作った。
- On the other hand, Rikyu designed an extremely small tea room only intended for making and drinking tea, as represented by 'Machi-an.'
- 秀吉は午前中は茶頭として茶を振舞い、午後には会場内各所を満足げに視察して1日を過ごしたとされている。
- In the mornings, Hideyoshi spent the morning conducting tea ceremonies as leader of the ceremony and in the afternoons he satisfied himself by observing events in the various ceremony spaces.
- 御数寄屋頭の伊佐家により広く伝えられた怡渓派(後述)と異なり、茶道組頭の野村家による伝播は多くない。
- Unlike the Ikei-ha (see below), which was spread extensively by the Isa family, who held the positon Osukiya Gashira in charge of the Shogun's tea rooms, the Nomura-ha was not spread so widely by the Nomura family, who were heads of the tea ceremony.
- 椎茸やニンジンの入った酢飯を、茶巾状に薄焼き卵で包んでカンピョウで結び、小エビをトッピングした寿司。
- This refers to sushi made through processes of wrapping vinegared rice mixed with Shiitake Mushroom and carrots with paper-thin omelet in the form of pouch, tying its mouth with a gourd strip, and being topped with a small shrimp.
- 喫茶店によっては、エビフライをパンにはさんだ「エビサンド」・「エビドッグ」などを出している店もある。
- Some coffee shops serve 'ebi sand' (fried prawns sandwich) or 'ebi dog' (fried prawns hot dog) by putting fried prawn between two slices of bread or into a sliced hot dog bun.
- しかし始めは三斎の家臣の佐藤将監に茶を学び、のちに三斎についたとされ、許しを得て一派を興したという。
- It is said that he at first learned the tea ceremony from Shogen SATO, a vassal of Sansai, and then he became the disciple of Sansai himself, and eventually started his own school upon receiving the permission from his master.
- 宗龍は明治19年(1886年)に玉川遠州流と称し、伝来の法をもとにして玉川遠州流煎茶法を完成させた。
- In 1886, Soryu called his way of tea ceremony as Tamagawa Enshu school and completed the Tamagawa Enshu school of sencha-ho (green tea method) based on the method handed from their ancestors.
- お茶漬けの始まりは、煎茶や番茶が普及し、茶が庶民の嗜好品として定着した江戸時代中期以降と言われている。
- The start of chazuke history is said to have been in the middle Edo period or later when green tea (middle grade tea) and bancha (coarse tea) became popular with common people.
- アメリカ合衆国などでは緑茶だけだと味が薄く感じられるということで、フレーバーを混ぜて楽しむこともある。
- In the U.S., green tea alone may be thought of as too weak, and some flavors are sometimes added to enjoy green tea.
- 勿論、宇治だけのものもある(抹茶だけ)、また、宇治にミルクをかけたものを「宇治時雨」と呼ぶことがある。
- There is shaved ice using only uji (with only green powdered tea) and sometimes uji with milk is called 'uji shigure.'
- これらの努力によって茶の湯は、庄屋、名主や商人などの習い事として日本全国に広く普及していったのである。
- These efforts made chanoyu lessons for the village headman, headman and merchants, and became popular across Japan.
- 中門や中潜りを潜ることで茶室に近付きつつあることを実感し、そのことで俗世間から少しずつ遊離しはじめる。
- By passing under the Chumon gate or nakakuguri, a person feels he or she is approaching the tea room, which gives him a sense of beginning to gradually leave the real world.
- また武家茶道においても、台子点前は貴人といえども滅多に見せるべきでないものとされていた(『和泉草』)。
- It was said that tea ceremony with daisu should only be held on rare ocasions, even in the case of a samurai family's tea ceremony ('Izumiso').
- 5代中田疎軒は近江国堅田の辻氏から養子になった人で、多くの門人があり幕末の京都茶道界で一世を風靡した。
- The fifth head, Soken NAKATA, was an adopted son who came from the Tsuji clan of Katata, Omi Province, and as he had many Monjin he dominated the tea ceremony community of Kyoto at the end of the Edo period.
- 六畳から四畳半さらには二畳と、極小空間を使うことで、精神的に高められた茶の湯を行なうようになっていく。
- By using an extremely small room from six to four and half, and two jo, the tea ceremony, the spirituality of which was enhanced, came to be held.
- 千利休が掛軸の重要性を言葉にするようになると、茶を愛する人達により掛軸が爆発的に流行するようになった。
- Kakejiku became popular dramatically among people who were fascinated with the tea ceremony, when SEN no Rikyu mentioned the importance of kakejiku.
- 「わび茶」の発生はこのような時代相を背景としており、同書からは生々しくその空気を読み取ることができる。
- Such social climate contributed to the emergence of 'wabicha', and the book vividly conveys the atmosphere at the time.
- そのような意味では、「わび茶」の発生とは「名物」を礼賛する価値観への否定であったことをよく示している。
- In that sense, the birth of 'wabicha' (a tea ceremony style that appreciates the beauty of simplicity, austerity and poverty) is a good example of denying the values of praising 'meibutsu'.
- 数ある茶釜の中でも、蜘蛛が這いつくばっているような形をしていたことから、「平蜘蛛釜」の名が付けられた。
- Among a lot of tea kettles, it has a unique shape similar to a crawling spider and therefore it was named 'Hiragumogama.'
- 初代金森宗和ははじめは可重の嫡子として高山藩にあったが、廃嫡となり宇治・京都に移って茶の湯に専念する。
- Sowa KANAMORI (the first head) was at the beginning in the care of Takayama Domain as a legitimate son of Arishige, but later disinherited the family lineage and moved to Uji in Kyoto in order to dedicate himself to learning the art of tea ceremony.
- 売り子が帯のついた長方形の盆状か高さの低い箱状の容器に駅弁や茶を入れ、容器を前方に出す形で首から下げる。
- Another way is that salesclerks carry Ekiben and tea using a rectangular, tray or low box shaped container, which is suspended from their necks by a belt attached to the container and kept in front of them.
- こうした無茶な行為によって不可逆的な疾病を患ったり、急性症状によって死に至る例もあったと伝えられている。
- It is said that this act caused an irreversible disease or even a death due to acute presentation.
- 主成分がグラニュー糖であるため、喫茶店などではコーヒーや紅茶用の砂糖の代用としても使用されることがある。
- With the main component of konpeito being granulated sugar, it sometimes substitutes sugar for coffee and tea at coffee shops.
- たとえば茶懐石ではじめに提供される飯と味噌汁は料理屋の懐石では省略され、先に八寸が提供されることが多い。
- For example, the rice and miso soup served first in chakaiseki are omitted and hassun (Japanese appetizer sampler) are served first in kaiseki at many restaurants.
- 昆布茶(こぶちゃ・こんぶちゃ)は、コンブを乾燥させ細かく刻んだり粉末状にしたものに湯をそそいで飲む飲料。
- Kobucha (Konbucha) is a beverage prepared by pouring hot water onto thinly sliced/powdered dry konbu (kelp).
- 摘み取った茶葉をよく蒸し、その後長ければ1日以上天日でしっかりと乾燥させ、その後焙じて出来上がりとなる。
- Picked tea leaves are thoroughly steamed, then completely dried in the sun for over a day if being dried for a long time before being roasted to completion.
- 煎茶のように若葉ではなく成長した葉を原料とするため、タンニンが多めで逆にカフェインは少なめになっている。
- Since it is made from mature leaves as opposed to sencha which uses young leaves, it contains more tannins and less caffeine.
- この出版は欧米文化人の関心を呼び、「茶道」を英語で「tea ceremony」というのも一般的になった。
- This publication brought the attention of European and Americans, and it became common to call 'sado' as 'tea ceremony' in English.
- それに並行して朝日焼も隆盛を極め、宇治茶の志向に合わせて、高級な茶器を中心に焼かれるようになっていった。
- In parallel with this, Asahi yaki reached a new height of prosperity by producing high class utensils for tea ceremony according with the trend of Uji cha.
- 2008年現在全日本煎茶道連盟には39の流派が加盟しているほか、連盟に非加盟の小流派も多数存在する模様。
- As of 2008, 39 schools became members of Zen nihon senchado renmei, and it seems that there are many small schools which do not belong to the renmei.
- 研究者の間で高い評価を得ていたことから、重要資料として現在の「わび茶」の概念の形成に大きな影響を与えた。
- Because it had been highly appreciated by researchers, as an important material, it had a great influence on formulating a concept of today's 'Wabicha' (wabi style of tea ceremony).
- 茶を点てる前は必ず湯を用い、茶碗を温めると同時に穂先を湯に馴染ませ柔らかくして折れにくくする効果がある。
- Hot water is always used before making the tea so that a tea bowl can be warmed and bristles plunged in hot water can be softened and improved in elasticity.
- 川上家浜町派は不白の高弟の川上宗什が浜町に居を構えたのに始まり、代々久留米藩有馬家の茶道役を務めていた。
- The Kawakami Hamacho school was originated by Soju KAWAKAMI, a leading student of Fuhaku who established himself in Hamacho, and successive generations served as tea masters to the Arima family in the Kurume clan.
- 乾物であるので常温で保存が可能だが、夏季には茶色く変色してしまう為、春を過ぎたら冷蔵庫での保存が望ましい。
- Since it is a dried product, it is possible to preserve it at room temperature, but it turns brown during summer, so it is desirable to preserve it in the refrigerator after spring.
- 戦前に、鏡開きのときにできる餅屑を勿体無いと考えた茶商が、これを炒って茶葉に混ぜたのが始まりとされている。
- In prewar times, a chasho (tea dealer), who found the scraps of mochi left after the kagamibiraki (the custom of cutting and eating a large, round rice cake, which has been offered to the gods at New Year, on January 11) wasteful, roasted and mixed them with tea leaves, and this was said to be the beginning of genmaicha.
- 江戸時代には会席が料理茶屋(りょうりぢゃや)で行われるようになり、酒席向きの料理が工夫されるようになった。
- Ever since restaurants began to serve kaiseki ryori in the Edo period, they have created various dishes suitable for drinking parties.
- その後茶の湯にも取り入れられ、露地の中に置かれるようになり、つくばいと呼ばれる独特の様式を形成していった。
- Later, it came to be used in the tea ceremony, being placed in roji (a garden adjacent to a ceremonial teahouse), and developed the distinctive style called tsukubai (a stone washbasin).
- 加茂みたらし茶屋では5個の団子を串に刺し、あぶり焼きにして焼き目を付け、砂糖醤油の葛餡をかけて出している。
- At the Kamo Mitarashi Tea House, five dumplings are stuck on a stick, toasted until their surfaces are slightly burned, and coated with a sauce of arrowroot starch seasoned with soy sauce and sugar.
- 鎌倉時代から生産されていたと考えられ、室町時代には将軍家をはじめ室町幕府の有力武将により茶園が設けられた。
- It is considered to have been produced since the Kamakura period, and in the Muromachi period, tea gardens were established by the powerful military commanders of the Muromachi bakufu (Japanese feudal government headed by a shogun) including the Shogun family.
- 茶室へ入るのを待つ腰掛け、手を清める蹲踞(つくばい)夜足元を照らす灯篭などさまざまな演出と意匠が施される。
- Various representations and designs are arranged such as the seats to wait for entering a tea room, tsukubai (literally 'stooping basin'. A low wash basin used in a tea garden) to wash hands, and lantern which lights the footsteps.
- この状況に危機感を持った煎茶愛好者や煎茶道宗家達は、大正末年に煎茶振興のため「高遊会」という組織を結成する
- Under such circumstances, the organization 'Koyukai' was founded to promote sencha by lovers of sencha and the heads of Senchado schools who felt a sense of impending crisis in the last year of the Taisho period (1925).
- 歴代の中で8代藩主片桐貞信は茶人として知られており、江戸千家の茶風を加味して新石州流と称したと伝えられる。
- The eighth lord, Sadanobu KATAGIRI, was known as a master of the tea ceremony and is said to have founded the Shin-Sekishu-ryu (New Sekishu-ryu School), which included elements from the Edo Senke School.
- この後千利休好みとされる棗が利休系統の茶人の間で用いられるようになり、江戸時代には薄茶器として一般化する。
- After that, the natsume of SEN no Rikyu style was started to be used among chajin of Rikyu school, and it became popular as a tea utensil in the Edo Period.
- 宮城県亘理郡亘理町に伝わる郷土料理としての「はらこ飯」は、鮭の煮汁でご飯を炊くため、ご飯の色は茶色である。
- In 'harakomeshi' which has been handed down as a local dish in Watari Town, Watari County, Miyagi Prefecture, rice is cooked with salmon broth; as such, the color of rice is brown.
- 日本で古くに開発され、文化圏は日本に留まるが、日本国外でも茶の湯は行なわれており、世界中で使用されている。
- Chagama was developed in Japan long ago and its cultural region remains in Japan but it is used throughout the world as Chanoyu (the tea ceremony) is also practiced outside Japan.
- 「赤飯」という名がついているが一般的な赤飯のように赤くはなく、どちらかというと五目おこわのように茶色に近い。
- Although this name pertains to 'sekihan,' it's not as reddish as the usual sekihan rice but is instead somewhat brownish, resembling gomoku-okowa (glutinous rice steamed with various vegetables or fish).
- 緑茶同様に茶葉を処理した後、微生物の作用を持って発酵させた後発酵茶(黒茶)と呼ばれる一群の茶飲料が存在する。
- There is a group of tea drinks designated post-fermentation tea (Kurocha), using the activities of microorganisms after treating tea leaves the same way as green tea.
- 緑茶のように茶葉収穫後に加熱処理を加え、茶葉自身に含まれる酵素による酸化発酵を極力抑えた物を不発酵茶と言う。
- Like green tea, the following kinds of tea are called unfermented tea: freshly-picked tea leaves heat treated in order to minimize oxidizing fermentation, which is caused by enzymes contained in fresh tea leaves.
- それぞれを別流派と見なすようになるのは明治以降、茶道文化そのものが存続の脅威にさらされてから後のことである。
- It was after the Meiji period, when the continuation of tea ceremony culture came under threat, that the sansenke came to be regarded as different schools.
- 待合茶屋などのように原則として調理は行わず客をもてなすための料理はすべて仕出しで用意するといった業態もある。
- In some food businesses like Machiaichaya (a Japanese traditional business offering meeting place), all the foods are prepared using Shidashi service and served for the customers, instead of cooking by themselves.
- 宇治茶(うじちゃ)は、宇治市を中心とする京都府南部地域で生産されるとイメージされている日本茶の高級ブランド。
- 'Uji cha' is a high-class brand of Japanese tea with the image of being produced in the southern area of Kyoto Prefecture around Uji City.
- 維新後は有楽流も他の武家茶道の諸流派同様凋落したが、昭和になってから芝村織田家を有楽流の宗家として再興した。
- After the Restoration, the Uraku school also declined as other schools of Buke sado (the tea ceremony of samurai family) did, but after Showa period began, the Uraku school was reestablished, approving Shibamura-Oda family as the head family.
- 「わび茶」という言葉が出来るのは江戸時代であり、村田珠光や千利休らが存命であった時代に成立した概念ではない。
- The term 'wabicha' came into use during the Edo period, and is not a concept developed when Juko MURATA and SEN no Rikyu were alive.
- 現在、京都府内における「宇治茶」の主産地は、相楽郡和束町、同南山城村、綴喜郡宇治田原町などの周辺地域である。
- Currently, the major production areas of 'Uji cha' in Kyoto Prefecture are neighboring regions including Wazuka-cho, Soraku-gun, and Minami Yamashiro-mura, Soraku-gun, and Ujitawara-cho, Tsuzuki-gun.
- 近藤柳可は津藩藤堂氏の依頼により津に赴き茶頭を勤めた人で、以来近藤家は代々藤堂家において指南役を務めてきた。
- Ryuka KONDO went to Tsu at the request of the Todo clan of the domain of Tsu to serve as a saju (priest in charge of tea ceremony in Zen temple); for generations afterwards, the Kondo family played the role of a coach in the Todo family.
- 特に著名な道具は所持する茶人の名前などから区別して呼ばれるようになり、「名物」という枠組みを形成していった。
- In particular, famous utensils are demarcated from ordinary ones based on the name of chajin who had utensils, thus a new framework of 'meibutsu' was formed.
- 特にフィリピンのルソン経由でもたらされたものを「呂宋」(るそん)と呼んでおり、茶壷の中でも重要視されている。
- Especially those that came via Luzon, Philippines, are called 'Luzon' and are much emphasized in chatsubo.
- 芸術品、工芸品として取引され、作家名の押し印されたものも多く、個々の茶碗に銘(名前)が付けられたものもある。
- Chawans are treated as works of art and artifacts, many of which have the artist's name printed on them and some of which have been given individual names.
- 茶器の一つとして中国か朝鮮で生まれて、奈良時代から平安時代をかけて茶と一緒に日本に伝来したと考えられている。
- It is thought that it was created as a part of a tea set in China or Korea and brought to Japan with tea from the Nara period until the Heian period.
- 点前で茶を点てる前後に、茶碗に湯または水を張って穂先を振ったり茶筅を上げ下げしたりする所作を茶筅通しと呼ぶ。
- Chasentoshi refers to a series of movements where hot or cold water is poured in a tea bowl, and the bristles of chasen are swayed in it and moved in and out of it, before and after making the tea.
- 小堀遠州政一は羽柴秀長の家老を務めた小堀正次の子で名は正一といい、若い頃から古田重然のもとで茶の湯を学んだ。
- Enshu Masakazu KOBORI was the child of Masatsugu KOBORI who was chief retainer of Hidenaga HASHIBA, and from a young age he studied tea ceremony under Shigenari FURUTA.
- オリジナリティーの言葉は数奇屋道を指し、現在一般で言われる茶道(千家流など代表流派)からは少し趣向が離れる。
- The original word is referred to the Sukiya style (style of tea-ceremony arbor), and its variety is a little departed from currently and generally called tea ceremony (which indicates representative school such as the Senke school).
- 1990年代以降、このインスタントお茶漬けでは、実験的にバラエティーに富んだ具材のものが開発・発売されている。
- Since the 1990s, a variety of ingredients for instant chazuke have been developed and put onto the market experimentally.
- 「おから」は絞りかすの意で茶殻の「がら」などと同源の「から」に丁寧語の「御」をつけたもので、女房言葉のひとつ。
- The word 'okara', which literally means refuse, consists of the honorific 'o' and the word 'kara' (which is a paronym of 'gara,' as in chagara, meaning tea dregs), and this word was typically used by court ladies.
- ジャスミン茶は、緑茶に乾燥させたジャスミンの花弁を入れて香りを付けたものであるが、分類上は花茶、着香茶に入る。
- Jasmine tea, which is green tea flavored with dried jasmine petals, is classified as flower tea, flavored tea.
- 臨時にホーム上にキャスターつきのカートまたは台を置いて、その上に駅弁や茶を陳列して売り子が販売する形態である。
- One way is that salesclerks sell Ekiben and tea displayed on a wagon or stand which is temporarily set on a platform.
- 中華人民共和国、台湾でもペットボトル等に入れた緑茶飲料が販売されているが、蜂蜜や砂糖を加えた商品が主流である。
- In both the People's Republic of China and Taiwan, plastic bottles of green tea drink are sold, but main products are drinks with honey or sugar added.
- できあがりは玄米の色がつき、茶色もしくは黄金色の濁りがあり、今日のみりん(みりん)のようであったと考えられる。
- It is thought that the result was a cloudy brown or gold like the color of genmai, and tasted like modern mirin (sweet cooking sake).
- 材料と製法が、茶碗蒸しとほぼ同じため同時に作ることも可能で、だし汁の量を調節して2種の料理を作ることが出来る。
- As the recipe and ingredients of tamago dofu are almost the same as those of chawanmushi (steamed egg hotchpotch), the two dishes can be prepared at the same time by adjusting the amount of dashi broth.
- 俳人横井也有の「女手前」から抜粋した歌詞で、多数の茶道具を詠み込みつつ男女の仲がいつまでも続くよう願った内容。
- It was a lyric selected from 'Onna temae' (Women's temae) written by the poet, Yayu YOKOI, and its content wished for good relations between a man and woman while calling out many names of tea utensils.
- 趣向によって、屋外を茶室に見立てる野点(のだて)や、テーブル・椅子を用いる立礼(りゅうれい)の茶事も行われる。
- Depending upon the occasion, chaji is performed in the form of nodate (outdoor tea making) which uses the outdoors in place of the tea room and ryurei (table seated style) which uses tables and chairs.
- 千利休はわび茶をさらに発展させ、国産の道具を用いるだけでなく自身で器具を積極的にデザインし、職人につくらせた。
- SEN no Rikyu endeavored to develop wabicha further, and had professionals produce utensils based upon the designs he drew to use for his tea ceremonies in addition to his ordinary Japanese utensils.
- 供物や茶の湯、冠婚葬祭用として発達し、打物菓子や雲平細工、有平細工など、さまざまな技巧が施されるようになった。
- It has been developed and used for offerings, Chanoyu (the tea ceremony), wakes and weddings, and various skills, including uchimono-gashi, unpei-zaiku and aruhei-zaiku, are applied during its development process.
- 30歳を超えて茶を志したという紹鴎と茶話を交わしたとすればこれまた百歳翁ということになり、不自然さは否めない。
- If he chatted over tea with Joo, who determined to learn tea ceremony when he was over 30; it means he was a centenarian and there's no denying that it is unnatural.
- 主に室町時代に足利将軍家が所持していた道具(東山御物)と、利休時代に最高位に評価された茶入などがこれに当たる。
- Utensils in possession of the Ashikaga Shogunate (Higashiyama gyomotsu, things, such as paintings, tea utensils, flower vases, collected by Yoshimasa ASHIKAGA, the eighth shogun of the Muromachi bakufu), and the most prized utensils in the age of Rikyu are main part of this category.
- これは『法華経』の「譬喩品」に登場する言葉であり、当時の茶道が仏教を用いた理論化を目指していた状況を窺わせる。
- This is the word appeared in 'Hiyuhon' (the third chapter) of 'Lotus Sutra,' which suggests the situation that the tea ceremony of that time aimed at theorization using the Buddhism.
- また、柚釜に使用されるユズも傷のない、上質なものが必要とされるため、贅沢な茶菓として茶席で供される機会も多い。
- Furthermore, since the citron which is used for the yuzu cup must not have any damages and be of good quality, yubeshi is often served as luxurious chaka (a cake served with tea) at chaseki (tea ceremony seat).
- またその一方で現在の喫茶店のように、家に連れてきにくい客と会ったり、待ち合わせをしたりする場合にも用いられた。
- Meanwhile, much like a coffee shop of today, a soba restaurant was also used as a place to see a visitor that one would feel awkward to bring home or just a place to meet someone.
- 萱野家の初代萱野正的は伝左衛門の姉の婿であり、「茶事に因縁ある」と記されていることから重府の子と見られている。
- The first head of the Kayano family, Masateki (正的) KAYANO, a husband of Denzaemon's older sister, was recorded to 'be related with chaji, tea ceremony,' so that he was regarded as a child of Shigefu.
- イギリスの統治を長く受けていた香港では、茶餐廳と呼ばれる喫茶レストランにカレーライスを揃えている店が少なくない。
- In Hong Kong, which had long been governed by Britain, there are many cafe restaurants called Cha Chaan Teng which serve curry and rice.
- 韓国ではマーマレード状に煮込んだものを湯または水で薄めた「柚子茶」(ユジャチャ)が韓国伝統茶の一つになっている。
- In Korea, there is a traditional tea called 'yuzu citron tea' (pronounced yujicha), which is made by diluting yuzu citron simmered like marmalade with hot water or water.
- 煎茶は若干のグルタミン酸ナトリウム(うまみ成分)が含まれており、独特の芳香と相まって白湯を掛けるより美味である。
- Chazuke of green tea (middle grade tea) is tastier than chazuke of hot water, because green tea contains a certain amount of glutamic sodium (umami, or attractive quality) which has a unique flavor.
- 一般に、煎茶や番茶、茎茶を炒った(焙ほうじた)もの、すなわち焙煎(ばいせん)したもので、独特の香ばしさを有する。
- In general, hojicha leaves are obtained by roasting sencha (green tea of middle grade), bancha (coarse tea), or kukicha (twig tea) leaves, and have a unique roasted aroma.
- この一因には、料理店で提供される際に、料理を持ち出す順序、提供される順序などが「茶懐石」と若干異なることにある。
- One of the reasons for this is that the order of bringing or serving dishes in restaurants is slightly different from that of 'chakaiseki.'
- 茶風としてはなにより「客を饗なす」ことを重んじ、ついで古人に倣って研鑽する中から創意工夫を生むことを良しとした。
- His style of tea ceremony first considers 'hosting the guest' as important, and then second, values creating originality and ingenuity by following and studying ancestors.
- 足利義教は茶壺に「注連の縄」という銘を付けていたが、これは茶道具に銘が付けられた例としては最初期のものと言える。
- Yoshinori ASHIKAGA named his chatsubo 'Shime no Nawa' (a sacred straw festoon), and this is considered as the most early example of naming a tea utensil.
- さらに小間の茶が追求される中で(わび茶参照)、書院に適した格式の高い茄子よりも、肩衝が重要視されるようになった。
- Furthermore, as tea ceremonies in small tearooms were favored (see 'wabi-cha'), more importance was placed on Katatsuki than on Nasu, which was prestigious and suitable for Shoin (reception room).
- また扇部にほどこす絵入れや揮毫(きごう)、煎茶の団扇など趣向を凝らす側面は、近代でも好まれ生活や技芸を彩っている。
- The elegant features of the Uchiwa fan, such as the painting and calligraphy on the body of the fan, and elaborate Uchiwa fans used to make fires for making sencha (medium-grade green tea) means that this type of fan is preferred even in the present day, lending a little color to everyday life and the Japanese arts and crafts.
- 江戸時代になって茶道が理論化されるに伴い、禅宗の温石(おんじゃく)に通じる「懐石」の文字が当てられるようになった。
- As sado was theorized in the Edo period, the characters '懐石' (kaiseki) which were related to onjaku (a warm stone kept in the pocket of Zen monks to keep hunger away) in the Zen sect started to be used.
- 天正年間には堺の町衆を中心としてわび茶が形成されており、その食事の形式として一汁三菜(或いは一汁二菜)が定着した。
- During the Tensho era, wabicha (wabi style of tea ceremony) was formed among the townspeople who lived in Sakai and a meal with one soup and three (or two) side dishes became established as the form of the meal.
- 和風喫茶や甘味喫茶ではかき氷と呼び、喫茶店やパーラーなどの和洋折衷または洋風の飲食店ではフラッペと呼ぶことが多い。
- In Japanese-style teahouses and sweet parlors, it is called kakigori (shaved ice flavored with syrup) and, in semi-Western and Western-style eating and drinking facilities, such as teahouses and parlors, it is called frappe.
- 飲料メーカーは「ノンカロリー」「カテキン効果」などを宣伝文句に販売し、欧米やアジア諸国でも緑茶ブームが起きている。
- Beverage makers sell their products, using 'calorie-free' or 'catechin effects' as their catch phrases; there are also green tea booms in Europe, America and Asian countries.
- 茶会や茶事のおり、亭主(主催者)側は、すべての準備がととのい、客を迎えてもよい状態になってはじめて玄関に水をうつ。
- On the occasion of chakai or chaji (tea ceremony), a host sprinkles water at the front entrance only when he has completed all preparations for receiving guests.
- ゴマ、抹茶、大豆、蕎麦粉、ラッカセイを生地に混ぜる事もあり、現在ではいわゆる駄菓子から高級品まで様々なものがある。
- Sesame seeds, powdered green tea, buckwheat flour or peanuts may be mixed in the karinto dough and there are various types of karinto with its category ranging from the so-called dagashi to the premium product.
- 大日本茶道学会(だいにっぽんちゃどうがっかい) 田中仙樵 裏千家十三代圓能斎の門人・後に石州流の秘伝も得て流儀返上
- Dai Nihon Chado Gakkai (Japan Association of the Tea Ceremony): Sensho TANAKA, the disciple of Ennosai, the thirteenth Urasenke, and later gained the secrets of the Ishida School and returned the teachings
- 清水道竿家は仙台藩茶道頭として参勤交代の折には江戸詰めになり、そのため旗本や諸藩にも清水派が伝播することになった。
- Sankinkotai (a system under which feudal lords in the Edo period were required to spend every other year in residence in Edo) meant the Dokan SHIMIZU family began practicing in Edo, leading to the spread of the Shimizu-ha branch among the hatamoto, as well as to other domains.
- 茶道においては、書院飾りの完成、台子飾りの方式の制定などを行い、『山上宗二記』では「同朋中の名人」と記されている。
- In Sado (tea ceremony), Noami completed the shoin kazari (decoration of shoin (one of Japan's most important residential architectural styles, established in the Momoyama period - rooms and buildings) and established the formalities for daisu kazari (decorating the utensil stand), among other achievements, and is described as an 'expert of the companions' in 'Yamanoue no Soji ki' (book of secrets written by YAMANOUE no Soji, best pupil of SEN no Rikyu, a great tea master).
- 能阿弥(のうあみ、応永4年(1397年) - 文明 (日本)3年(1471年))は、室町時代の画家、茶人、連歌師。
- Noami (1397 - 1471) is a painter, master of ceremonial tea, and a renga (linked poem) poet who lived during the Muromachi period.
- また、岐翁は武野紹鴎と親しく交わり「茶話を楽」しんだというが、紹鴎誕生時(文亀2年・1502年)岐翁は既に74歳。
- It is also said that GIO formed a close friendship with Joo TAKENO to 'enjoy chatting over tea,' but GIO was already 74 years old when Joo was born (1502).
- 棗の登場以前にも、「頭切」、「薬籠」、「茶桶」といった木製の茶器は存在しており、棗に先行して茶会記に登場している。
- Zukiri,' 'Yaro,' and 'Satsu' wooden tea caddies were the forerunners of natsume tea caddies, which appeared in chakaiki (the records of tea ceremonies) prior to the natsume tea caddy.
- 2代杖信は閑院宮の茶頭を務め、以降公家との関わりが強かったが、3代有斐の亡きあと嗣子の礼座が早世したため断絶する。
- With Joshin, the second tea master, serving as a sado (a person in charge of the tea ceremony) for Kaninnomiya (one of the Imperial families), the relationship with court nobles had deepened since then, but after the death of the third head, Yuri, the premature death of the following heir Reiza caused the extinction of the Omori family line.
- 昭和10年(1935年) - 昭和17年(1942年)にそれらの研究結果を『茶道せゝらぎ』という雑誌を刊行し発表。
- He published a magazine 'Sado Seseragi' (stream of Sado) during 1935 to 1942 to present achievement of these studies.
- このように茶席菓子や供物などに用いられることが多かったことから、茶の湯では薄茶点前に供される定番の菓子となっている。
- As mentioned earlier, since rakugan has frequently been used as sweets at a tea ceremony and also as offerings during Buddhist events, it has become an old standby confection served with usucha (thin, weak tea made from tea powder).
- 精進料理の材料の一つとして、日本のゆばは約1200年前に最澄が中国から仏教・茶・ゆばを持ち帰ったのが初めと云われる。
- It is said that yuba as an ingredient for vegetarian cuisine was seen for the first time in Japan approximately 1200 years ago, when Saicho brought it back from China along with Buddhism and tea.
- 特に甘味屋や茶店においては、口直しや甘味を際立たせるものとして、塩昆布や漬物など塩味の濃い食品を添えて出す事が多い。
- At Japanese sweet parlors and tea stands, in particular, salty shiokonbu (kelp cooked in brine and soy sauce) or Japanese pickle is often served with shiruko to break the monotony of the sweet taste of shiruko or to enhance the sweetness of shiruko.
- 実際に利休の茶をさらに進め現在の「わび茶」というイメージにもっとも近いものに創り上げたのは、利休の孫、千宗旦である。
- As a matter of fact, the person who advanced Rikyu's tea style and completed it to the one very close to the image of current 'wabicha' was Rikyu's grandson, SEN no Sotan.
- 明治2年、養父の死により家督相続するが、将軍家が無くなり、茶道も斜陽の時期を迎えるという困難の中、家業の維持に苦心。
- In 1869, he succeeded as head of the family due to the death of his adoptive father, but the Shogun family had already disappeared and he took pains to maintain the family business during the decline of the tea ceremony.
- 昭和42年煎茶道文化黄檗遺墨展開催、昭和45年日本万国博覧会に参加、昭和48年-昭和52年、5年連続ハワイ茶会開催。
- The association held an exhibition of Senchado culture and calligraphy left by departed Obaku monks in 1967, participated in the Japan World Exposition in 1970, and held a tea ceremony in Hawaii for five years consecutively from 1973 to 1977.
- 『茶話指月集』の著者として有名であり、はじめは千宗旦の門人であったことから、宗旦四天王の一人に数えられることもある。
- He was famous as the author of 'Sawa Shigetsu Shu' (tea ceremony book), and as he was a pupil of SEN no Sotan in the beginning, he is sometimes counted as one of Sotan's four best students.
- このとき奥伝を伝えたのが阿部休巴(1748年~1853年)で、この系譜にあるのが現在の茶道石州流怡渓会となっている。
- The person who initiated Naoaki into the secrets of the Sekishu-ryu school was Kyuha ABE (1748 - 1853) and his style became the present-day Sekishu-ryu Ikeikai tea ceremony.
- なかでも「紹鴎四畳半」の図は研究者によって再三取り上げられており、草庵成立直前の茶室のありようを生々しく伝えている。
- Among all, the 'Joo yojohan (Joo's tea room with four and half tatami mats)' plan, which has been repeatedly discussed by scholars, vividly depicts the tea-room style right before the advent of Soan.
- 同書はこの際に確実な天正年間の資料として地位を高め、堺市の町衆の「わび茶」を論じる上での最重要資料になったのである。
- YAMANOUE no Soji ki was highly regarded as a valid reference material of the Tensho era, and came to be regarded as the most important material in discussing the 'wabicha' conducted by the merchant class in the city of Sakai.
- 茶を掬う部分(櫂先という)は幅1cm、長さ2cmほどの楕円形で、一方の辺(竹の場合は表皮側)を曲げた形状をしている。
- The part used for spooning green powdered tea (called kaisaki, or a paddle tip or bowl) is oval in shape with the width of about 1 cm and the length of about 2 cm, and the edge of one side (the surface skin side, if bamboo is used) is bent upward.
- 茶杓(ちゃしゃく、chashaku、tea scoop)は、緑茶(特に抹茶)を点てるのに使用する茶道の道具のひとつ。
- Chashaku (tea scoop) is one of the tea ceremony utensils used for brewing tea (particularly, maccha, or green powdered tea).
- なお、これは、食事のしめの一つである茶漬けを出すことで、終わり(長居の終わりや会話の終わり)を指しているとされている。
- Chazuke is also considered to indicate an end (to a long stay or conversation), because chazuke is usually served to finish a dinner.
- これにより、煎茶の旨味の原因とされるアミノ酸が増加し、逆に渋みの原因とされるカテキン類(いわゆるタンニン)が減少する。
- This process increases the quantity of amino acids, which result in the flavor of sencha, and decreases the quantity of catechins (so-called tannin), which cause astringency.
- しかし、ビニール容器入りの煎茶も、1980年代末期以降、缶入りやペットボトルの烏龍茶や緑茶が普及したため少なくなった。
- However, sencha in the vinyl made container has also declined due to the spread of oolong tea and green tea sold in a can or a plastic bottle since the end of the 1980s.
- 道の追求という点については、残心(残身、残芯)などの共通する心構え所作などから茶道や日本舞踊、芸道ともかかわりを持つ。
- In pursuit of the 'do' or 'michi' (the way), it has something to do with 'sado' (the way of tea), 'nihon buyo' (Japanese dance) or 'geido' in that they share the common mental attitudes or movements, such as 'zanshin' (a state of awareness; of relaxed alertness, which is spelled as 残心, 残身, 残芯).
- 柚子湯(ゆずゆ)とは柑橘類の果実であるユズを砂糖で煮て、その香りのついた砂糖湯を熱湯でうすめた飲み物である(柚子茶)。
- Yuzuyu refers to the drink made by boiling yuzu (citrus fruit) in sugared water and diluting the sugared water seasoned with the yuzu flavor with hot water (yuzu tea).
- 室町時代においては、飲んだ水の産地を当てる闘水という遊戯から、闘茶という、飲んだ茶の銘柄を当てる一種の博打が流行した。
- During the Muromachi period, there was a gambling game called Tocha (tea competition), where participants were made to guess the tea brand and place of production developed from the game Tosui (water competition).
- 茶の湯では「侘」の中に単に粗末であるというだけでなく質的に(美的に)優れたものであることを求めるようになったのである。
- In the tea ceremony, it is not only the coarseness in 'wabi,' but also excellent quality (aesthetics) is requested.
- が、1922年(大正11年)、下鴨神社門前に「加茂みたらし茶屋」が開店し、黒砂糖と醤油で作った甘いたれをつけて売った。
- However, in 1922, the Kamo Mitarashi Tea House was opened in front of Shimogamo-jinja Shrine gate, and they sold dumplings covered with sweet sauce made with brown sugar and soy sauce.
- これは片桐本家の8代小泉藩主片桐貞信が江戸千家の茶風を取り入れて「新石州流」を名乗ったことに対抗したものと伝えられる。
- This name is said to have come from the rivalry with the 'Shin-Sekishu-ryu School,' which had been founded by the eighth lord of Koizumi Domain, Sadanobu KATAGIRI, by adding elements of the Edo Senke School to the Sekishu-ryu School.
- 藤村家の本家十二屋は庸軒長男の恕堅から、途中養子を取りながら継承されたが、茶の系譜としては恕堅と松軒のみで絶えている。
- The original Juniya of the Fujimura family was succeeded by Joken, the first son of Yoken, and continued by employing adoption along the way, but the genealogy of tea preparation came to an end with only Joken and Shoken.
- Juniya, the main branch of the Fujimura family, was inherited by Joken, his eldest son, followed by an adopted child sometimes, but the lineage of its tea ceremony method did not continue after Joken and Shoken.
- このうち松尾宗二(物斎)は千宗旦の門人として著名であり、宗旦から「楽只軒」の書、「楽只」銘の茶杓と花入を贈られている。
- Among the family's heads, Soji MATSUO (Bussai), was a well known disciple of SEN no Sotan, from whom he was awarded a description of 'Rakushiken' together with a chashaku (bamboo tea spoon for making Japanese tea) and a flower vase, each having an inscription of 'Rakushi.'
- 戦時下、劇場の閉鎖や芝居茶屋の廃業などのきびしい状況にもかかわらず、三巨頭を中心に歌舞伎は関西のファンの人気を集めた。
- Despite difficult wartime conditions in which many theaters and shibaijaya (restaurant attached to a theater) were closed, kabuki centered on the big three achieved wide-spread popularity in Kansai.
- その過程で茶器も唐物(中国製)中心から高麗物(朝鮮半島製)、和物(日本製)がよしとされるように価値観が変わっていった。
- As a result, the types of tea bowls that were valued also changed, from karamono (goods imported from China) to koraimono (goods imported from Korea) and wamono (goods made in Japan).
- その後代々江戸で新宮藩の茶頭や水戸徳川家の茶道師範などを務めていたが、幕末の4代蓮華庵(新柳斎)のときに新宮へ帰った。
- Subsequent generations served as tea masters for the Shingu clan in Edo or as tea instructors to the Tokugawa family in Mito; however, at the end of the Edo period, during the time of the fourth master of the Renge-an (Shinryu-sai), they returned to Shingu (Wakayama Prefecture).
- 抹茶はアイスクリームなどの菓子に風味を付けたり、蕎麦に加えて茶そばにしたり、塩と合わせて天ぷらの味付けに使われたりする。
- Green powdered tea is used to flavor sweets including ice cream, to make cha soba (green tea buckwheat noodles), or to season tempura with salt.
- 他方でこのような遊芸化の傾向に対して、本来の茶道の目的である「人をもてなす際に現れる心の美しさ」が強調されるようになる。
- On the other hand, it began to stress the original purpose of sado, 'the beauty of the mind that appears when entertaining a guest' in response to the inclination of it becoming a form of entertainment in districts.
- これらの町人階級を主とする新たな茶の湯参入者を迎え入れたのが、元々町方の出自である三千家を中心とする千家系の流派である。
- The school of the Senke (House of Sen) that originated from Edo period towns, centered around the Sansenke (three houses of tea ceremony (Omotesenke (the house of Omotesen), Urasenke (the house of Urasen) and Mushanokojisenke (the house of Mushanokojisen))), was the school that invited the new chanoyu participants mainly consisting of town class people.
- 侘び茶人、つまり「一物も持たざる者、胸の覚悟一つ、作分一つ、手柄一つ、この三ヶ条整うる者」(宗二記)のことを指していた。
- A man of wabicha is in other words 'a person who doesn't have even one thing, except the preparation, a product, and high achievement' (YAMANOUE no Soji ki).
- 現在でいう茶室の概念が成立したのは近代以降であり、利休の時代には茶を飲む空間は「座敷」「囲い」「数寄屋」と呼ばれていた。
- The tea room conception as a modern idea was established after the modern ages began, and during the Rikyu's period, the space to enjoy tea drinking was called 'Zashiki,' 'Kakoi,' or 'Sukiya.'
- 室町時代の茶人村田珠光の弟子古市澄胤の4代後の古市了和が九州豊前国小倉藩(福岡県北九州市)主小笠原忠真に仕えて始まった。
- The ceremony began with the tea master, Yoshikazu FURUICHI, who served Tadazane OGASAWARA, the Lord of Kokura Domain, Buzen Province, Kyushu (present-day Kitakyushu City, Fukuoka Prefecture), and who was the 4th head following Choin FURUICHI, who had been an apprentice of the Muromachi-period tea master, Juko MURATA.
- 関西地方を始め、東海道沿いで言えば静岡県の浜名湖以西の地域では、あんの味付けには醤油を使うため、薄茶色の仕上がりになる。
- Starting with the Kansai region and in areas to the west of the Lake Hamana along the Tokaido highway, soy sauce is used for seasoning so that the color of finished gelee is light brown.
- 古くは茶事・茶会のたびに作ることがなされており,そのため保存しておく習慣がなく、古い時代のものはあまり残されてはいない。
- In ancient times, every time when a tea ceremony or a tea party was convened, Chashaku were freshly made without being stored, so there is only a handful of preserved Chashaku from the ancient times.
- その一方で俳優祭では、同名のよしみで懇意だった市川右太衛門と共演し、「女早乙女主水之介」を演じるなどの茶目っ気があった。
- On the other hand, he acted together with Utaemon ICHIKAWA, who got intimate for his namesake, at the Actors Festival, and had mischief to act 'Mondonosuke SAOTOME, a woman.'
- この点においては「茶会の趣向に花を合わせるのではなく、美しいと感じた花に道具を合わせてこそ風流」という意図があるようだ。
- In this point, there seem to be an intention that 'furyu (elegant aestheticism) was to choose utensils in concert with beautiful flowers, not to arrange flowers in concert with a variety of tea party.'
- 藩主となる以前から江戸屋敷で茶道に励み、3代伊佐幸琢から石州流怡渓派を学んでいたが、また一尾流の荒井一掌にも学んでいる。
- Fumai who devoted himself to the tea ceremony at the Edo residence before becoming a lord of the domain learned the Ikei-ha group of Sekishu-ryu school from the third Kotaku ISA, and also learned from Issho ARAI of Ichio-ryu school.
- ほうじ茶(ほうじちゃ、あるいは 焙じ茶とも)とは、日本の緑茶の一種であり、茶葉を焙(ほう)じて飲用に供するもの一般を指す。
- Hojicha (written as ほうじちゃ or 焙じ茶) is a type of Japanese green tea, generally referring to tea made with roasted tea leaves.
- この際に大徳寺派の臨済宗寺院が大きな役割を果たし、利休流茶道の根本とされる「和敬清寂」という標語もこの過程で生み出された。
- The Rinzai Sect temples of the Daitokuji School greatly contributed to this, and 'wakei seijaku' (harmony, respect, purity, and tranquility), the motto that was considered to be fundamental to sado of the Rikyu School was created in this process.
- また八ッ橋を使った様々な菓子を提供する八ッ橋茶屋では、八ッ橋パフェ、八ッ橋ティーなど八ッ橋の新たなおいしさを提案している。
- Yatsuhashi chaya (Japanese style cafe), offering various sweets made with Yatsuhashi, has created new Yatsuhashi flavors such as Yatsuhashi Tea and Yatsuhashi Parfait.
- 黄檗宗の開祖・隠元ゆかりの黄檗系寺院をはじめ、興福寺 (長崎市)がある長崎市には、普茶料理が食べられる寺院や飲食店がある。
- Some temples from the Obaku sect related to Ingen, the founder of the Obaku sect, as well as temples and restaurants which serve fucha ryori are in Nagasaki City, where Kofuku-ji Temple is located.
- 浮薄を戒め千利休時代の茶風を留めているとされるが、これは武野紹鴎・利休の侘び茶に古田重然の武家茶の影響をいれたものである。
- It keeps the style of tea ceremony in the period of SEN no Rikyu, emphasizing avoidance of frivolousness; it is the mix of wabicha (literally, 'poverty tea style'; known as the tea ceremony) led by Jouou TAKENO/Rikyu with an influence of tea manners of samurai family led by Shigenari/Shigeteru FURUTA.
- なお、もともと外題が付けられていなかったため諸本の表題は一定しておらず、「瓢庵茶談」「珠光一紙目録」などの諸例が見られる。
- Because the original book didn't have a title, transcriptions were given different titles, including 'Hyoan Chadan' (Tea Talk at Hyoan Hut) and Juko Isshi Mokuroku (Juko's diary about the method of judgment).
- 市販品では、人工着色料などを使って真っ赤な色をつけられたものが多かったが、近年では色をつけない茶色の福神漬が好まれている。
- Although much of the fukujinzuke in the market had been colored by artificial colors of clear red, recently uncolored brown fukujinzuke is rather preferred.
- この目的で建立されるのが茶筅塚で、現在では全国各地に見られるが、これは大正から昭和にかけて広まった比較的新しい習慣らしい。
- Although the mound for used chasen, built for this service, is found throughout the country today, making the mound is thought to be a relatively new custom that became widespread from the Taisho to Showa periods.
- 京都市東山区の祇園一帯など花街では、新暦8月1日に芸妓や舞妓がお茶屋や芸事の師匠宅へあいさつに回るのが伝統行事になっている。
- In and around hanamachi (fleshpot) such as Gion in Higashiyama Ward, Kyoto City, it is a traditional event conducted on August 1 (solar calendar) for geiko (young geisha) and maiko (apprentice geisha) to pay courtesy calls to ochaya (literally 'teahouse' which refers to places where geisha entertain their guests) and shishotaku (residences of their masters who teach them various accomplishments).
- 軽く火を通して焦げ目を付けたものは生とは違った味わいがあり、酒の肴にするのも良く、また、茶碗蒸しに彩として入れることもある。
- Kamaboko, slightly toasted and browned, has a slightly different flavor than the raw form; it tastes good together with beverages and is sometimes put into a chawan-musi (steamed-egg hotchpotch) as an embellishment.
- 現実の性風俗を茶化した要素(風刺)があり、必ずしも扇情的ではないなど、単純にポルノとして把握することはできないと指摘される。
- Having the element of mocking (lampooning) the real sex culture, they weren't necessarily sensational, and it has been indicated that they shouldn't be regarded merely as pornography.
- 櫂先にも茶道各流派により形状の決まり事があるが、おおまかに丸形、一文字形、剣先形、兜巾形、平丸形、葉形、宝珠形と分類される。
- As for the shape of kaisaki, a different rule is adopted by each school of tea ceremony, with shapes being roughly divided into the following categories: oval, straight line, a shape like the edge of a Japanese sword, a shape like tokin (a hood), hiramaru (flat round), leaf-shaped, and a bulb.
- 抹茶といえばこんもりと泡を立てた姿が有名であるために、泡だて器の一種と考えられることも多いが、泡を立てるための道具ではない。
- As the powdered green tea is best known as the thick, frothy tea, the chasen is often mistaken for a kind of whipping tool, but actually it is not.
- このような事からお茶漬けは、下層階級の食事形態とされ支配階級以上の家庭では大っぴらには食べず、やむを得ない場合の軽食とされた。
- Therefore, chazuke was considered to be a dish of the lower class, so families of the ruling class or higher did not openly eat it, except as a quick light meal.
- 懐石料理は茶会以外の場、例えば料亭や割烹などの日本食を扱う料理店をはじめとして様々な飲食店で懐石料理を提供するところが増えた。
- Nowadays, kaiseki ryori is often served at places other than tea parties such as fancy Japanese-style restaurants and kappo-ryotei (fancy restaurants serving mostly Japanese cuisine) which are specialized in Japanese cuisine, and various other restaurants.
- フリーズドライの梅の粉末を角切り昆布茶にまぶした梅昆布茶は、最近では正月やおめでたい席にだす福茶の習慣に用いられることもある。
- Lately, umekobucha, which is produced by covering square Kobucha with freeze-dried plum powder, is sometimes used for fukucha (lucky tea) that is served on New Year's Day and/or other happy occasions.
- 現代の茶事では、一汁三菜に加え「預け鉢」あるいは「進め鉢」と称して、もう一品、炊き合わせなどの料理が出されることが普通である。
- In modern chaji, an extra dish called 'azukebachi' or 'susumebachi' such as takiawase (food cooked separately but served together in one dish) is usually served in addition to the meal with one soup and three side dishes.
- 貞置の甥織田貞幹は尾張名古屋藩に仕えて有楽流を伝え、歴代平尾数也(すうや)や粕谷家といった茶頭たちによって幕末まで伝えられた。
- Sadaoki's nephew Sadamoto ODA served the Nagoya clan of Owari Province and passed down the Uraku school, and it was continued by sado people (people in charge of the tea ceremony) including successive Suya HIRAO and the Kasuya family until the end of the Edo period.
- 茶室の壁を土壁とし、土壁の下地である竹小舞(こまい)を見せた窓を開け、窓に竹の格子を付けるなど、草庵の風情を意匠に取り入れた。
- He incorporated the style of a tea hut into tea room using a clay wall, a window with takekomai (the lath used on top of rafters beneath sheathing and roofing materials) and a bamboo lattice in the window.
- その後明治・大正期の文明開化の流れの中で西洋文化がもてはやされたことから、中国文化に由来する煎茶道は一時衰退を余儀なくされる。
- Later in the tide of 'civilization and enlightenment' during the Meiji and Taisho eras, as western culture became more popular, sencha-do which derived from Chinese culture was obliged to fall off temporarily.
- ただし、珠光を含めこれら4名は、本人による文献史料がほとんど残っておらず、多くが伝承であり、その茶の本質を知るのは困難である。
- Since there are few historical materials written or recorded by these four people including Juko, much of the information now available is based on legend and it is hard to really know the nature of their styles of tea ceremony.
- 本書は現代の研究者からは、江戸時代に利休回帰が求められるなかで、「茶道」が複雑に理論化した実態を示す資料として用いられている。
- This book is used by modern researchers as the material showing the true state in the Edo period: 'Sado' was expected to return to Rikyu's style, but it grew into a complicated theory.
- 現在の茶道では、通常茶入に濃茶を、薄茶器に薄茶をいれるという使い分けが定着しているが、これは江戸時代になってからの習慣である。
- In the current tea ceremony, it has become customary to use chaire to pour the koicha (thick tea) and usuchaki to pour the usucha (thin tea), but this custom only started in the Edo period.
- 小堀家は豊前において小姓に召し抱えられた小堀長左衛門を祖とし、その子長斎が慶安4年(1651年)に茶道役となったことに始まる。
- The founder of the Kobori family was Chozaemon KOBORI, who was hired as a kosho (a servant) in Buzen Province and the school originated that Chosai, a child of Chozaemon, became the sadoyaku in 1651.
- 現在では駅弁とともに売られるお茶は、ビニール容器入りから大手メーカーのペットボトルや缶入りのお茶にほぼ取って代わられたといえる。
- At present, tea sold in a vinyl made container with Ekiben was mostly replaced by that sold in a can or a plastic bottle produced by major manufacturers.
- 近年、ペットボトル入りの緑茶の普及と健康志向の高まりで、水やジュースなどと同じ感覚で屋外や運動中に冷えた茶を飲む例が増えている。
- Recently plastic bottles of green tea have become popular and more people have become health conscious, and as a result, more people drink iced tea outdoors or during exercise just like drinking water or soft drinks.
- ただ、茶をいれて飲むだけでなく、生きていく目的や考え方、宗教、茶道具や茶室に置く美術品など、広い分野にまたがる総合芸術とされる。
- It is considered to be a generalized art form that practices not only serving and drinking tea, but deals with the purpose of living, the way of thinking, religion, art of tea tools and art works placed in the tea room.
- さて初代松尾宗二(楽只斎)は元は近江の生まれで松尾家の養子に入り、始めは町田秋波に茶を学び表千家6代覚々斎のもとで奥儀を極めた。
- The first head of the family, Soji MATSUO (Rakushisai), who was born in Omi and adopted by the Matsuo familly, became firstly a disciple of Shuha MACHIDA to learn the tea ceremony and delved into its secrets under the guidance of the sixth head of Omote-Senke school, Kakukakusai.
- 江戸初期には、小堀遠州がそれまで軽んじられていた日本製の国焼茶入を取上げ、和歌を題材に道具の個性にちなんだ銘を付けた(和歌銘)。
- In the early Edo period, Enshu KOBORI picked up Kuniyaki Chaire (tea containers) made in Japan which have been made light of until the time, and he placed inscriptions according to the utensils' characteristics after the themes of waka poems (waka inscriptions).
- 『山上宗二記』からは、この道具の序列の変化が確認され、また高麗物である井戸茶碗(秀吉所持)が名物に名を連ねている点も注目される。
- This change in the order of tea utensils was identified in 'YAMANOUE no Soji ki' (a book of secrets written by YAMANOUE no Soji, the best pupil of SEN no Rikyu), and it should be noted that the Ido chawan (a rustic tea bowl possessed by Hideyoshi) made in Korea was among the meibutsu.
- 東アジアから喫茶の習慣が伝わった当初は、把手のないカップが主流であったが、次第に把手付きのものが増え、やがてこれが普通となった。
- When the habit of drinking tea was brought from East Asia, the cups were normally without handles, but gradually cups with handles have spread and become common.
- ヨーロッパでは茶托に当るものはカップソーサーと呼ばれ、カップと同様の材質、デザインで作られ、カップとセットになっているのが普通。
- A saucer for chawan in Japan is equivalent to a cup saucer in Europe that is made of the same material and of the same decor as a cup and normally comes with a cup as a set.
- この間は代々茶道役を務めていた三尾宗吉、三尾順助によって伝書や道具の類が伝えられ、綾信の実母百合子に伝えられて現在に至っている。
- During this time, the family's documents and tea ceremony tools were handed down by Sokichi MIO (三尾宗吉) and Junsuke Mio (三尾順助), who served the family as sadoyaku (a tea-server for tea ceremony of bakufu and domains) for generations, which were eventually passed onto Yuriko, the biological mother of Ayanobu, and have been preserved to this day.
- また幕の内弁当が本膳料理の流れを汲むものであるのに対し松花堂弁当は懐石料理(茶料理)の流れを汲むものであって、系譜は大きく異なる。
- Their origins are very much different: while the Makunouchi-bento was developed from Honzen ryori (full-course haute cuisine), the Shokado-bento arose out of Kaiseki ryori (tea-ceremony dishes).
- このため茶道は、本来のわび茶とは別の「女子の教養」としての要素も獲得し、今では美しい着物姿での華やかな茶会が当たり前になっている。
- As a result, sado gained the aspect of 'cultural need of girls' separate from the original wabicha, and it has now become the norm to have a fancy tea party wearing a beautiful kimono.
- 多くは武野紹鴎の門人か千利休の直弟子を創始者とするものであり、利休の影響はうけつつも「宗旦流」とは異なる独自の茶風を形成している。
- Most of the founders were disciples of Shoo TAKENO or a direct pupil of SEN no Rikyu, and formed a unique way of tea different from 'Sotan School' even being influenced by Rikyu.
- 室町時代、中川地域の磨丸太は千利休により完成された「茶の湯」文化を支える茶室や数奇屋の建築用材として頻繁に用いられるようになった。
- In the Muromachi period, the polished logs produced in the Nakagawa region came to be frequently used as building material for a tea rooms and sukiya, which support the 'chano yu' culture completed by SEN no Rikyu.
- 市中の道路から武家や公家や寺院の境内に入り、茶室に近付く通り道を、単なる通路とせず茶のための予備空間としてさまざまな工夫を凝らす。
- The path to a tea room of the houses of samurai or court noble or temples from the streets is not considered only a route, but is elaborated as a preparatory space for tea.
- 北野の森において10月1日より10日間、大規模な茶会を開き、秀吉が自らの名物(茶道具)を数寄執心の者(名物マニア)に公開すること。
- In the woods of Kitano for 10 days from October 1, large-scale tea ceremonies were held where Hideyoshi's own tea ceremony treasures (tea ceremony related accessories) were on open show for the people who have strong attachment to tea ceremony culture (infatuation with tea ceremony accessories).
- しかしながら、江戸時代初期から文献では、特に寺院などで「寺方蕎麦」として蕎麦切りが作られ、茶席などで提供されたりした例が見られる。
- Starting during the early Edo period, however, there have been documented instances that, particularly, at places such as temples, sobakiri known as Terakata soba (buckwheat noodles offered in a temple) was made and served at a tea ceremony.
- 元より茶漬けが気取らない喫食方法であるがために、それらも含めてコンビニエンスストアやスーパーマーケットの定番商品の一つになっている。
- Since chazuke is a simple dish, instant chazuke is one of the regular items at convenience stores and supermarkets.
- 茶の加工と販売を主な事業とし、茶道の家へ茶を収めるほか、百貨店などにも販路を持ち、World Wide Web上で電子商取引も行う。
- Their main business activities are processing and selling tea, and as well as delivering tea to master families of tea ceremony, they have sales channels in department stores, and also engage in e-commerce on the World Wide Web.
- こうした普茶料理は、精進料理というよりは異国情緒を味わうものとして黄檗宗の寺院ばかりでなく、料理屋や文化人など民間でも広く嗜まれた。
- Fucha ryori was widely enjoyed as an exotic tasting dish, and spread among cultured and ordinary people at restaurants rather than being limited to temples of the Obaku sect.
- 一方でほぼ同じ時期の武家茶道諸流の伝書ではそれぞれ異なる体系付けのさまざまな飾り方を伝えており、流儀化が始まっていることが覗われる。
- A book of secrets passed down in the various schools of tea ceremony held by samurai families suggests that each school had its own style and way of decoration.
- その一部は宗達の死後、2代宗曄によって整理されて『茶旨略』『喫茶指掌篇』などとして、また3代宗筧により『茶則』として刊行されている。
- After Sotatsu died, his scripts were partly compiled by the second head of the school, Soyo, into such books as 'Chashiryaku,' 'Kissa-shisho-hen' and others, and further they were published by the third head, Soken, as a book titled 'Chasoku.'
- 芸道論(げいどうろん)とは、平安時代から江戸時代あたりまでの和歌、能、華道、茶道、香道、武術などの道を究めるために書かれたものである。
- Treatises on Artistic Accomplishments were written records spanning the Heian period (794-1185) through to around the Edo period (1603-1868) relating to the pursuit of: Japanese traditional Waka poetry, Noh drama, flower arrangement (kado), tea ceremony (sado), incense ceremony (kodo), martial arts etc.
- 鮒寿司は発酵による乳酸の酸味と臭気が強いため人の好みが極端に分かれるが、お茶漬けにして食べると慣れない人でも食べやすくなる場合がある。
- Due to the strong sour taste and odor caused by lactic acid fermentation, funa-zushi is not for everyone but it may be more appealing to the palate of those who are unfamiliar with this food if served with a bowl of rice in hot tea.
- 鎌倉時代に、日本に禅宗を伝えた栄西や道元によって薬として持ち込まれた抹茶が、禅宗の広まりと共に精神修養的な要素を強めて広がっていった。
- Maccha, brought by Eisai, who spread the Zen sect of Buddhism, and Dogen, who brought it as a medicine, spread along with Zen during the Kamakura period and increased the concept of spiritual training.
- 2代真翁は、寛永11年(1634年)より西本願寺13世良如上人に迎えられて茶道師家となり、以降西本願寺の手厚い庇護を受けることになる。
- In 1634, Shino, the second head of the family, was invited to Nishi Hongan-ji Temple by Ryonyo Shonin, the 13th head of the temple, with the family becoming tea ceremony instructors and continuing to receive the patronage of Nishi Hongan-ji Temple.
- わずかに『雁のたより』(金沢竜玉作)・『伊勢音頭恋寝刃』(近松徳三作)『敵討天下茶屋聚』(奈川亀輔)あたりが残されているくらいである。
- Only a few remain, such as 'Kari no Tayori (Letter)' (by Ryugyoku KANAZAWA), 'Iseondo Koi no Netaba (literally, Ise Dances and Love's Dull Blade)' (by Tokuzo CHIKAMATSU) and 'Katakiuchi Tengajayamura (The Revenge at Tengajaya)' (by Kamesuke NAGAWA).
- 特に桃山時代にはその優劣を見極める技術(「目利」)は数寄者(茶道)の必須技能となり、「名物」を見るために多大な労力を払うようになった。
- During the Momoyama period in particular, it was essential for connoisseurs to be able to judge the quality of chaire and so they spent enormous effort trying to see 'masterpieces.'
- 元は先祖と同じく武具を製作するが、千利休の依頼・指導により薬鑵(やかん)を作ったのを契機に、現在の家業である茶道具作りを始めたとされる。
- Shoeki originally made armor as did his ancestors, but it is said that his turning point came when SEN no Rikyu commissioned and instructed him to make a tea kettle whereby Shoeki started tea utensil making which has become the Nakagawa family's business.
- 中国においては、漢の時代には飲茶の習慣が根付いていたと考えられているが、嗜好品として広まったために、「道」としての茶道はおこらなかった。
- It is believed that the tea drinking custom settled in the age of Han, but since then has spread as a drink to just enjoy its taste, sado did not develop as 'the art.'
- また、風味付けに加えられる素材によって、胡麻切り蕎麦(黒ゴマを使用)、海苔切り蕎麦(海苔を使用)、茶蕎麦(抹茶を使用)などの種類がある。
- There are additional types of soba identified by the materials for flavor such as gomakiri-soba (with black sesame seeds being added to the soba dough), norikiri-soba (with nori (dried sheets of a type of red algae) being added to the soba dough) and cha-soba (with green tea powder added to the soba dough).
- 川上不白は元は紀州紀伊新宮藩水野家に仕える藩士の次男で、当主水野忠昭の勧めにより表千家7代如心斎の門に入り茶道で身を立てることになった。
- Fuhaku KAWAKAMI was the second son of a retainer of the daimyo who served the Mizuno family in the Shingu clan of Kii Province (Kishu); under the recommendation of Tadaaki Mizuno, then the head of the family, he was able to enter the school of Joshinsai, the seventh master of Omotesenke, and establish himself in chado (the way of tea).
- 宝暦5年(1755年)再び江戸に帰ると神田明神境内に蓮華庵を営み、大名・豪商から町人や職人に至るまで幅広い層に茶道の手ほどきをしている。
- In 1755, Fuhaku again returned to Edo and established the Renge-an within the Kanda-Myojin Shrine, whereupon he gave instruction in the tea ceremony to a wide strata of society, from daimyo and wealthy merchants to townspeople and artisans.
- このような品質上の特性を重視することから、その製造工程においては茶葉の短時間の蒸熱とそれに続く低温乾燥というきめ細かな注意が払われている。
- Thus the characteristics of quality are emphasized, so that close attention is paid to a brief steaming with subsequent drying at low temperature in the manufacturing process.
- 日本茶業中央会の定める緑茶の表示基準では「ほうじ茶とは、煎茶や番茶などを強い火で焙って製造したもの」と定義されており、緑茶の1分類である。
- According to the green tea labeling standard of the Japan Tea Industry Central Association, hojicha is a type of green tea and is defined as being 'produced by roasting sencha or bancha leaves at high heat.'
- 蕎麦屋、うどん屋、牛丼屋、寿司屋・回転寿司、カレーショップ、ファミリーレストラン、定食屋、お好み焼き屋、カフェ・喫茶店、出前・ケータリング
- Soba restaurant, udon restaurant, gyudon (beef bowl) restaurant, sushi restaurant and 'conveyor belt' sushi bar, curry shop, family restaurant, set meal restaurant, okonomiyaki (savory pancake) shop, cafe and teahouse, and restaurant meal delivery service and catering
- 工夫茶は、もともと烏龍茶の淹れ方であるので他の種類の茶葉には適さないが、現在では中国茶芸の主流となっており、他の茶葉も工夫茶で淹れられる。
- Kufu cha uses the way of pouring oolong tea and this does not apply to other tea leaves, but it is used as the main Chinese tea method and other leaves are used in the method of Kufu cha.
- このことから、現在も全日本煎茶道連盟の事務局は京都の黄檗山萬福寺内に置かれ、同連盟の会長は萬福寺の管長が兼務することが慣わしとなっている。
- Thus, the head office of the Zen nihon senchado renmei (National Japanese Sencha Association) is placed in Obakuzan Manpuku-ji Temple in Kyoto, and it became a custom for the chairman of the association to double as the chief abbot of the Manpuku-ji Temple.
- 藤林宗源の系譜が片桐家中を出て本庄家に移ったこと(後述)も合わせると、おそらく片桐家では茶湯の伝承に関心がなかった時期があると考えられる。
- From the fact that Sogen FUJIBAYASHI's descendants moved from the Katagiri family to the Honjo family (see below), it is believed that the Katagiri family for a time lost interest in the tradition of tea ceremony.
- また維新後伊佐家が5代限りで茶道と無縁になった際に、門人だった袖山宗脩(1853年~1932年)によって継承され石州流伊佐派と称している。
- When the fifth generation of the Isa family stopped its involvement in the tea ceremony after the Meiji Restoration, Munenaga SODEYAMA (1853 - 1932), a former student of theirs, took over and taught it as the Sekishu-ryu Isa-ha.
- 「三畳敷は、紹鴎の代までは、道具無しの侘び数寄を専らとする」という記載もあり草庵茶室の成立を考える上でなくてはならない資料を提供している。
- The description, 'the sanjo-jiki (a tea room with three tatami mats) rooms had been dedicated to the wabi-suki style without using utensils up to Joo's time,' is an essential reference material in studying the development of Soan (thatched hut) tea houses.
- またこの説により、元禄時代の茶書『源流茶話』(藪内紹智)に記載されている棗が茶入の挽屋を転用したものであるという記述も信憑性を失っている。
- Based on this theory, the description that the natsume appeared in a tea book 'Genryu Chawa' (tea book written by Chikushin YABUNOUCHI) in the Genroku period, as derived from a wooden hikiya canister owned by chajin (master of the tea ceremony), has also lost its credibility.
- 1927年(昭和2年)、「新宿中村屋」が喫茶部を開業し、「純インド式カリ・ライス」を80銭(当時の大衆食堂のカレーの10倍の値段)で出した。
- In 1927, the 'Shinjuku Nakamuraya restaurant' opened a cafe where 'genuine Indian curry rice' was served for eighty sen (a price ten times as high as curry and rice served at inexpensive eating places of that time).
- さらに料理技術の発達と共に、「もてなし」が「手間をかける」ことに繋がり、現在の茶道や料亭文化にみられる様式を重視した「懐石」料理が完成した。
- With the development of cooking techniques, 'hospitality' came to mean 'devoting a great deal of time and effort', and 'kaiseki' ryori came to value highly those forms currently seen at sado or fancy Japanese-style restaurants.
- 天保6年(1835年)に山本山の六代山本嘉兵衛(徳翁)が、宇治市小倉の木下家において茶葉を露のように丸く焙り、これが「玉露」の原型となった。
- In 1835, the sixth owner of Yamamotoyama, Kahei (Tokuo) YAMAMOTO roasted tea leaves and rounded them into dew-like shapes at the house of the Kinoshita family located in Ogura, Uji City, which later became the original form of 'gyokuro' (which literally translates as 'jade dew').
- 煎茶(せんちゃ)とは緑茶すなわち不発酵茶の一種であるが、蒸熱により茶葉の酵素を失活させて製造する(蒸す)という点で世界的にも珍しい茶である。
- As sencha is a kind of green tea, i.e., non-fermented tea, its manufacturing method is uncommon in the world in the sense that steaming is used to deactivate the enzyme in the tea leaves.
- 元々は越後国で甲冑・鎧を作っていたが、茶道具を初めて手掛けた初代・中川與十郎が紹益を名乗り、二代目浄益以降の当主は浄益という名を継いでいる。
- The Nakagawa family initially were body armor craftspeople in Echigo Province but the first Yojuro NAKAGAWA who made tea utensils for the first time in the family history assumed the name of Shoeki which was passed down to subsequent generations of men that headed the Nakagawa family as Joeki.
- 日常雑器の中に新たな美を見つけ茶の湯に取り込もうとする彼らの態度は、後に柳宗悦等によって始められた「民芸」の思想にも一脈通ずるところがある。
- They discovered new beauty in daily pottery tried to incorporate it into the tea ceremony and their attitudes were also along the same line with the thought of 'mingei' (folkcraft) started later by Muneyoshi YANAGI.
- さらに茶房を出店しておにぎりを供する米屋や定食を供する八百屋、カウンターで焼きたての牡蠣を供する魚屋など、市場内で飲食を楽しむこともできる。
- Furthermore, you can enjoy eating and drinking in the market, for example, a rice store which serves rice balls in a tea room, a vegetable store which serves set meals, a fish store which serves oysters hot from the grill at a counter.
- 真台子を用いた点前は、茶道の点前の精神的・理論的根幹を成すものと考えられており、奥儀・奥伝・奥秘などと呼ばれて最後に伝授される習わしである。
- Tea ceremony using shin daisu is the spiritual and theoretical fundamental in the tea ceremony, and is known as the secrets or esoterica, and it's instruction comes last.
- 書院式の茶礼にはすべて台子を利用し、そこから各種の大棚・小棚・長板などが派生し、さらには棚物を用いない運び点前が考案されたと考えられている。
- Daisu were always used in the shoin style tea ceremony, from which various odana, kodana (small stand), nagaita (long board) were generated, and moreover Hakobi temae (the tea ceremony in which essential items for the tea-making are carried into the tea room by the host), which any display stand was not used in, seems to have been invented.
- 松平不昧(1751年~1818年)は松江藩の7代藩主で、始めは一尾流を学び、次いで3代伊佐幸琢から怡渓派の伝授を受けて、独特の茶風に達した。
- Fumai MATSUDAIRA (1751 - 1818), who was the seventh Lord of Matsue Domain, learned the Icho-ryu first and then received instruction in the Ikei-ha from Kotaku ISA the third and developed his own tea ceremony style.
- その根拠は、例えば茶入が重視されていた利休時代に「掛物ほど第一の道具はなし」と記すような、当時のものとは考えられない記述が目立つ点であった。
- The theory was based on the fact that this book has descriptions which are hard to believe to be the ones of those days; for example, although Rikyu's days put a premium on chaire (tea container), the book says, 'Nothing is more important than Kakemono (a hanging scroll; a work of calligraphy or a painting which is mounted and hung in an alcove or on a wall).'
- 『茶経』の「茶者南方嘉木」を典拠とする場合は「なんぽうろく」となるが、著者である南坊宗啓の名であるとする場合は「なんぼうろく」と濁音になる。
- If a sentence in 'Cha Jing'(The Classic of Tea) saying 'Tea is a good tree in the south ('nanpo,' written as 南方)' is deemed to be the source, the pronunciation should be 'Nanporoku'; if it is deemed to come from Sokei NANBO (written as 南坊), the author's name, the pronunciation should be 'Nanboroku' with a voiced consonant.
- 主に茶入、茶壺、掛軸(掛幅)といった茶道具とその所持者を評価の高い順序に従って列挙しており、これにより当時の茶道具のヒエラルキーが判明する。
- Mainly, tea utensils, such as tea caddies, leaf-tea jars, and hanging scrolls, along with respective owners, are listed according to their ranks from the highest one, revealing the tea utensil hierarchy at the time.
- 古市家は初め200石、2世宗庵は加増されて300石、以後8世宗安まで茶道頭を勤めるが天保3年(1832年)に不行跡により知行召し上げとなる。
- The Furuichi family was primarily in possession of a fief yielding 200 koku (crop yield), and the second head, Soan had the fief increased to 300 koku, and the following heads till the eighth head, Soan, served as chadogashira (a director in charge of maintaining tea utensils and performing the tea ceremony for a shogunate and domains); however Soan's misconduct caused the family's enfeoffment to be confiscated in 1832.
- 芸道という言葉自体は、明治に「柔道」なる新語が登場したのを受けて、剣道、華道、茶道といった造語が相次ぎ、これを総称するために生れたものである。
- The word 'geido' was coined as a general term for words such a as 'kendo,' 'kado' and 'sado' which came into use following the creation of the word 'judo.'
- 中国茶はその種類が非常に多く、茶葉によって淹れ方が異なるため、「最も美味しく茶を淹れる方法」や一種のパフォーマンスとして、中国茶芸は発展した。
- There are great types of Chinese tea and different ways of pouring tea depending on the tea leaves, that Chinese tea developed as 'the most beautiful way of pouring tea' and one form of performance.
- 千宗旦の頃の史料(『茶湯聞塵』など)によると、当時の千家流(宗旦流)には基本的には書院の台子と数寄屋(四畳半)の台子という区別があったらしい。
- According to historical material (such as 'Chanoyu Monjin') which was written when SEN no Sotan was alive, the Senke School (Sotan School) in those days fundamentally distinguished between the daisu in shoin tea room and the daisu in Sukiya (a four-and-a-half-mat tea room).
- 特に天正13年(1585年)に秀吉の禁裏献茶で台子点前が用いられたことは、台子点前がごく特別なものと位置付けられるようになる契機として肯ける。
- Above all, the fact that Hideyoshi used daisu in a tea ceremony held at the Imperial Palace in 1585 suggests that this particular event prompted the use of the daisu as something special.
- 千利休は晩年にいたって草庵風の茶を完成させ、田園的・山間的情趣を表現の主題とし、茶の室は農家の藁屋を、茶庭は山寺への道の趣を表そうとしている。
- SEN no Rikyu completed thatched style (country-like) tea in his last years, with pastoral and mountainous sentiment as the subject of expression, in which a tea room would express a farmer's straw-thatched house and a tea garden, a taste of the road to a mountain temple.
- 1952年には、画期的な商品であるインスタント食品のお茶漬け、永谷園の「お茶づけ海苔」が考案、発売された(ただし永谷園の会社設立は翌年である)。
- In 1952, Nagatanien invented and put onto the market, 'Ochazukenori,' which was a revolutionary instant chazuke food product (Nagatanien Co. Ltd. was founded the next year).
- 利休のわび茶は武士階層にも広まり、蒲生氏郷、細川忠興、牧村兵部、瀬田掃部、古田重然、芝山監物、高山右近ら利休七哲と呼ばれる弟子たちを生んでいく。
- The wabicha of Rikyu spread even to the samurai class, and created pupils called Rikyushichitetsu (Rikyu's Seven Adepts), which consisted of Ujisato GAMO, Tadaoki HOSOKAWA, Hyobu MAKIMURA, Kamon SETA, Shigenari (Shigeteru) FURUTA, Kenmotsu SHIBAYAMA, and Ukon TAKAYAMA.
- 速水家が医者として名家であったこと、宗達の学者としての高い見識と茶の湯に対する学究的態度が評価されたこともあり、一燈の門人では随一の人とされる。
- Sotatsu was respected as a prominent disciple of Itto Soshitsu, because of his deep insight as a scholar and his academic approach to the tea ceremony, beside the pedigree of his Hayami family as distinguished doctors.
- 越後新発田藩では4代藩主溝口重雄が怡渓宗悦に茶の湯を学んで以来怡渓派で、8代藩主溝口直養の頃からは伊佐家の代々から伝授を受けた「御茶道」がいた。
- Echigo-Shibata Domain had supported the Ikei-ha since Shigekatsu MIZOGUCHI, the fourth lord of the domain, received instruction from Soetsu IKEI and from the time of the eighth lord, Naoyasu MIZOGUCHI, the domain had an 'osado' (tea master) who received instruction from the Isa family.
- これが松江藩家老の有沢家で受け継がれたものを不昧流、松江藩茶堂の藤井長古家で受け継がれ、支藩の母里藩につたわった茶系を石州流不昧派と称している。
- This style was handed down in the Arisawa family, chief retainers of the Matsue Domain, is called the Fumai-ryu School, while the version passed on in the sub-domain of Mori by Choko FUJII's family, who were tea masters of Matsue Domain, is called the Sekishu-ryu Fumai-ha branch.
- また茶道の拡大に伴って需要が増えると備前焼や信楽焼で倣製品が作られるようになり、江戸時代には野々村仁清が室礼専用の色絵金彩の茶壺を制作している。
- Also, those copies were produced with Bizen yaki (Bizen ware) and Shigaraki-yaki (Shigaraki ware) as demands increased along with the expansion of tea ceremony, and in the Edo period, Ninsei NONOMURA created a chatsubo colored with various hues and gold specifically for the shitsurai (putting decorations suitable for a season or ritual onto an appropriate indoor places).
- 一方で茶目っ気があり、旅先(韓国)のホテルから憲人に「五十嵐(市祐か陽一かは不明)」の名を騙って電話するなど、真顔で憲人をからかうところがある。
- He has a mischievous side as well, as shown by the jokes he plays on Norito with a straight face, such as phoning Norito from a hotel during his journey to South Korea and assuming the name of 'IGARASHI' (it is not known if he assumed the name of Ichisuke or Yoichi).
- 滞在中は通商や文化交流に貢献し宮廷で茶の湯を披露するなどのほか、日露戦争に際してロシア軍艦のボスポラス海峡通過を日本に打電するという逸事がある。
- During his sojourn in Turkey he contributed to commerce and cultural exchange and besides introducing the Turkish royal court to the Japanese tea ceremony, there is anecdotal evidence that, during the Russo-Japanese War, he telegraphed Japan the movements of Russian battleships in the Bosporus Sea.
- 家元の存在する分野としては、各種の武術・武道、江戸期の公家家職に由来する有職故実・礼式の類、華道、茶道、書道、盆庭、能、邦楽、日本舞踊などがある。
- Iemoto exist in fields including various martial arts, practices and etiquette of the court or military households originating from Edo period court nobility professions, flower arranging, tea ceremony, calligraphy, bontei (tray gardening), noh, traditional Japanese music, and Classical Japanese dance.
- 但し、含まれる酵素により熟成が進み、また、糖分とアミノ酸がメイラード反応し、温度、時間に比例し、白色→黄色→ピンク色→褐色→焦げ茶色→黒色となる。
- However, the yeast contained within sakekasu carries out fermentation and the Maillard reaction between sugar and amino acids leads to its color changing from white to yellow then pink followed by brown, dark brown and black depending on temperature and time.
- この時代には禅宗僧の往来がしきりで、禅宗とともに持ち込まれた文化(精進料理、水墨画、喫茶の習慣など)はその後の日本文化の発展に大きな影響を与えた。
- In this period, coming and going by Zen (Buddhism) monks were implemented actively, and cultures (a vegetarian dish, ink-wash painting, custom of tea drinking) brought along with the Zen sect had a big influence on subsequent developments of Japanese culture.
- 江戸時代初期までの茶の湯人口は、主に大名・豪商などが中心のごく限られたものであったが、江戸中期に町人階級が経済的勃興するとともに飛躍的に増加した。
- The population of those who practiced chanoyu in the beginning of the Edo period was limited to mainly daimyo and rich merchants, but increased dramatically as the merchant class prospered economically in the mid-Edo period.
- 千利休は「数寄道」、小堀遠州は「茶の道」という語も使っていたが、やがて江戸時代初期には茶道と呼ばれるようになった(『茶話指月集』『南方録』など)。
- SEN no Rikyu called it 'Suki no michi' (the way of enjoying elegance), 'Cha no michi' (the art of Tea) by Enshu KOBORI, and it was eventually called sado by the beginning of the Edo period (according to 'Sawa Shigetsu shu' (a collection of GENPAKU Sotan's talks about tea) and 'Nanporoku' (Southern Record)).
- 三代目陶作の頃になると、茶の湯が一般武士から堂上、公家、町衆に広まっていき、宇治茶栽培もますます盛んになり、宇治茶は高値で取引されるようになった。
- During the period of third generation Tosaku, when the custom of tea ceremony spread widely from the general warrior class to donoue (high rank couriers), and kuge (court nobles) classes and also to the townsmen, Uji cha plantations became increasingly productive and Uji cha was traded at high prices.
- その他、三千家で江戸中期に制定された七事式は三式を追加して肄業式(いぎょうしき)となっており、さらに特殊な点前として茶杓を使わない脱杓点法がある。
- One of the other features of Hayami-ryu school is the igyoshiki exercises (a series of officially established ten methods to exercise the tea ceremony) developed from the shichijishiki exercises (a series of officially established seven methods) which was officially established in the middle of Edo period by Sansenke (three Senke schools,) and another feature is the shool's unique procedure called the dasshaku tenho which is a special procedure of the tea ceremony using no chashaku or excluding the bamboo tea spoon for making Japanese tea.
- 明和8年(1771年)石州流怡渓派の皆伝を受けた後に、様々な流派を参考にして独自の茶風に達し、享和2年(1802年)に茶事改正の達しを出している。
- After being certified as full proficiency of Ikei-ha group of Sekishu-ryu school in 1771, he attained his own style of tea ceremony using examples from various schools, and issued an order to revise chaji (tea ceremony) in 1802.
- 青柳総本家(創業明治12年・1879年)の青柳ういろうは、砂糖(しろ)・黒砂糖(くろ)・抹茶・小豆(上がり)・さくらの他様々なバリエーションを持つ。
- The Aoyagi Uiro of the Aoyagi family (founded in 1879) has variations including Uiro with white sugar, black sugar, green powdered tea, azuki bean (called agari) and cherry blossoms.
- 上質な葉を選りすぐった高価なものもあるが、格は玉露や煎茶より下位、一般に番茶や玄米茶などと同位に位置づけられ、日本茶として高級な部類のものではない。
- Although there is expensive hojicha made with high quality tea leaves, hojicha is regarded as being a lower class tea than gyokuro (refined green tea) or sencha and also is regarded as being in the same class as bancha and genmaicha (tea with roasted rice), and therefore hojicha is not a high-class Japanese tea.
- また、本場中国の茶器「唐物」がもてはやされ、大金を使って蒐集し、これを使用して盛大な茶会を催すことが大名の間で流行した(これを「唐物数寄」と呼ぶ)。
- In addition, genuine Chinese tea utensils called 'karamono' (things imported from China) were praised at that time, and it became popular among daimyo (feudal lords) to collect them in quantity and hold tea parties using these (this was called 'karamono suki' (the taste for karamono)).
- 同じころ奈良の塗師松屋松栄が設けた茶室の図には飛び石の記載があり、また待合の原型と思われる「シヨウギ(床几)」の書き入れもある(「松屋茶湯秘抄」)。
- Steppingstones are described in a diagram of the tea room established by Shoei MATSUYA, Nurishi (a maker of lacquer ware and handiworks) in Nara, around the same time, and 'Shogi' (camp stool, folding stool), allegedly a prototype of Machiai (tea house to lend seats and tables, or rooms), is also written ('Matsuya's Secret Writings on Tea Ceremony.')
- 戦国時代 (日本)には覆下茶園により日本を代表する高級茶の地位を固め、江戸時代には江戸幕府に献上されるお茶壷道中が宇治から江戸までの道中を練り歩いた。
- In the Sengoku period (Period of Warring States), its position as high-class tea representing Japan was consolidated by the ooishita chaen (covered tea garden), and in the Edo period, the tea pot journey to present Uji cha to the Edo Shogunate was seen marching on the streets from Uji to Edo.
- 自社の焙煎工場とケーキ工場を有し、特にコーヒー豆や挽いた粉については店頭だけでなく全国各地の百貨店、スーパーマーケット、茶葉店などでも販売されている。
- The company has its own roasting plant and cake manufacturing plant, as well as coffee beans and ground powder which are sold not only in shops, but also in department stores, supermarkets and tea shops in various places in Japan.
- 織部の弟子である小堀遠州は作庭の名人として知られるが、席中の花と庭園の花が重複することは興を削ぐとして禁止し、以後の茶道界の大部分で慣習となっている。
- Enshu KOBORI, a disciple of Oribe, known as the master of landscape gardening, forbade overlapping of the flowers in a tea ceremony and those in the garden as it would spoil the interest, consequently it became a custom in most of the later tea ceremony world.
- 他にも、ふりかけた後にお茶をかける「お茶漬けの素」や、ふりかけた後ご飯に混ぜ込んで使用する「おにぎりの素」などに、ふりかけとほぼ同じ製法のものがある。
- Other products made by almost the same process of manufacture as furikake are 'ochazuke no moto' (rice with green tea mix) on which green tea is poured after it is sprinkled on top of rice, and 'onigiri no moto' (rice ball mix) that consists of rice sprinkled with furikake that is then mixed and made into a ball.
- これらを踏まえて内田篤呉氏は、棗も茶器の薬籠(ヤロウ)などと同様に、薬などを入れていた漆塗りの器の一種から転用されたものであろうという推測をしている。
- Based on these, Tokugo UCHIDA speculates that natsume may be derived from a kind of lacquered containers for medicine as well as a 'yaro' tea caddy.
- 普通は3寸7分(12cm弱)ほどの大きさであるが、大きなものとして西大寺 (奈良市)の大茶盛で用いられる高さ1尺2寸(約36cm)のものが有名である。
- It usually measures nearly 12 cm in length, but the one used in Ochamori (a tea ceremony using giant tea bowls) held by Saidai-ji Temple (Nara City) is famous for its huge size of about 36 cm.
- 渡邊海旭(かいぎょく)上人(1872年 - 1933年)の指導に基づいて当世乱れがちになっていた茶の湯の道の改革を計り、原点に帰った茶風を打ち立てた。
- He reformed the things in disorder of those days and established the style which is based on the fundamental spirit of tea ceremony under the guidance of the Holy Priest Kaigyoku WATANABE (1872-1933).
- 今日の茶漬けの直接の始祖は、当時商家に奉公していた使用人(奉公人)らがその仕事の合間に食事を極めて迅速に済ませる為に、とった食事法であるといわれている。
- Chazuke is said to have been invented by employees of merchant businesses of those days who tried to finish meals as quickly as possible during short breaks from their work.
- 飲用に際して、玉露の滋味と香気の特徴を活かすには、60℃程度の低温(茶葉によっては40℃前後まで温度を下げる場合もある)の湯で浸出することが重要である。
- For drinking, it is important to keep the temperature of hot water as low as around 60 degrees (or even 40 degrees, depending on the tea leaves) centigrade in order for the distinct flavor and aroma of gyokuro to leach out.
- ボストン美術館中国日本部に勤務していた岡倉天心がアメリカで『THE BOOK OF TEA』(邦題『茶の本』)を1906年(明治39年)に出版紹介した。
- Tenshin OKAKURA, who worked in the China-Japan Department, Museum of Fine Arts, Boston, published and introduced 'The Book of Tea' (Japanese title was 'Cha no Hon') in 1906.
- 岡倉天心の著書The Book of Tea(『茶の本』)の中では“imperfect”という表現が侘をよく表しており、同書を通じて世界へと広められた。
- In 'The Book of Tea' by Tenshin OKAKURA, the expression of 'imperfect' was often used to represent wabi, and it was made known to the world through it.
- 10代正玄は9代正玄の早世により急遽婿養子となった人物だが、家督相続が明治維新と重なり、庇護者である幕府が崩壊、茶道も衰退する中、家業の保持に苦心した。
- Due to the early death of Seigen the ninth, Seigen the tenth was hastily adopted as the husband for a daughter of the family, but the succession to the head of the family and Meiji Restoration happened around the same time; during the time when the family's patron bakufu collapsed and tea ceremony was declining, he took great pains to maintain the family business.
- 特に民間で行われた普茶料理は、長崎の卓袱料理とも影響し合い、テーブルクロスや貴重なガラス製のワイングラスや水差し、洋食器が用いられる事もしばしばあった。
- Of note fucha ryori served at ordinary restaurants and shippoku dish (a Japanized Chinese dish served on large plates from which diners help themselves) from Nagasaki influenced each other mutually, and a tablecloth, wineglasses made of expensive glass, a water jug, and Western tableware were often used.
- 茶入(ちゃいれ)とは、広義には抹茶を入れるのに用いる茶器全体を指し、狭義には棗 (茶器)に代表される木製茶器(薄茶器参照)に対する陶磁器製の茶器を指す。
- Chaire, in its broadest sense, means chaki (tea utensils) in general into which powdered green tea is poured, and in a more limited sense means ceramic tea utensils, in contrast with wooden tea utensils (see 'usuchaki' (tea utensils for a light tea)) as typified by natsume (a container for powdered tea).
- 尾張徳川家12代徳川斉荘に招かれて目利きを行い、その城代家老今尾藩篷月侯に相伝するなど、大名旗本、公家などに幅広く茶道教授を行い遠州流中興と称せられる。
- He was invited by Naritaka TOKUGAWA, the twelfth head of the Owari Tokugawa family to give his expert opinion and teach the chief retainer of the castle Hogetsu of Imao clan; consequently, he taught tea ceremony to a wide range of daimyo retainers and court nobles and was called the restorer of the Enshu school of tea ceremony.
- 緑茶(りょくちゃ、英語 green tea、中国語 リューチャー lchá)は、チャの葉から作った茶のうち、摘み取った茶葉を加熱処理して発酵を妨げたもの。
- Green tea (ryokucha, green tea in English, lchá in Chinese) refers the one processed by heating treatment to prevent fermentation, within the tea in which produced from tea leaves.
- 茶事とは少人数のあらかじめ決められた客を対象にして個人が行う茶会であり、亭主は茶室を花や掛物で飾り、炭手前、懐石、濃茶および薄茶の点前により客をもてなす。
- Chaji is a form of tea party that individuals perform for a small number of designated guests, and the host decorates the tea room with flowers and a hanging scroll, and entertains the guest with charcoal temae, kaiseki (meal served in the tea ceremony), and koicha (thick tea) or usucha.
- 一方で動閑の実子である清水快閑(1651~1716年)は医業を生業としていたが、その後代々伊達家奥向きの茶道を務めて現在は石州清水流として伝承されている。
- Dokan's real son, Kaikan SHIMIZU (1651 - 1716), was a medical doctor, but he also taught the tea ceremony on private occasions at the home of the Date family and his family handed down the Sekishu Shimizu School.
- 堯然法親王(1602年~1661年)は後陽成天皇の第6皇子であり、妙法院門跡で天台座主となった人だが、茶道にも造詣が深く石州から「一畳半の伝授」を受けた。
- Cloistered Imperial Prince Gyonen (1602 - 1661), the sixth son of Emperor Goyozei, became the head priest of Myoho-in Temple and Tendai-zasu (chief priest of the Tendai sect), was well versed in the tea ceremony and received instruction in 'Ichijo han no Denju (initiation of one and half tatami mats)' from Sekishu.
- この結果茶道史において、村田珠光が浄土宗信徒であり、また北向道陳が日蓮宗信徒である点などが恣意的に無視されてきたという歴史は反省しなければならないだろう。
- As a result of this, some facts were arbitrary ignored in the history of tea ceremony, including that Juko MURATA was a believer of the Jodo-shu sect and Dochin KITAMUKI was a believer of the Nichiren sect; this is the material for reflection.
- 東京両国国技館の本場所前々日に野見宿弥神社(東京都墨田区)で日本相撲協会の幹部、審判部の幹部、相撲茶屋等関係者が集まり、出雲大社教神官の神事が執り行われる。
- Noble priests of Izumo Grand Shrine, together with related people such as high-ranking staff of the Japan Sumo Association, high-ranking staff of the department of judging of the association, and people from sumo tea shops, conduct Shinto rituals at Nominosukune-jinja Shrine (Sumida Ward, Tokyo) two days before a grand sumo tournament held at Tokyo-Ryogoku Sumo amphitheater.
- 一般に茶漬けと言えば、熱い液体(熱い茶や熱いだし汁)をかけるものであるが、盛夏などには、よく冷えた麦茶などをかけて、冷たい食感を楽しみながら食べる人もいる。
- Although chazuke is usually prepared by using hot tea or hot soup stock, some people enjoy tasting the cool texture of chazuke by using cold barley tea in midsummer.
- 舟和はみつまめを当時流行していた「ビアホール」「ミルクホール」にあやかった「みつ豆ホール」と名付けた西洋風喫茶で売り出し、大人向けの甘味として好評を博した。
- Funawa served mitsumame at a Western teahouse named 'Mitsumame hall' following the name of 'Beer Hall' and 'Milk Hall' which were popular at that time, creating favorable attention as sweets for adults.
- こうした茶室の構造は敷地の広い寺院や武家屋敷にも取り入れられるようになり、中潜りや腰掛待合とつくばいを備えた現在の茶席に見るような様式化した茶庭が成立する。
- Such configuration of tea rooms was also incorporated in temples and samurai residences with huge premises, and the Chatei stylized as in the current tea ceremony is equipped with Nakakuguri (a type of middle gate used to divide an outer tea garden from an inner tea garden), Koshikake-Machiai, and Tsukubai.
- 蒸し時間が10秒から20秒程度を浅蒸し茶(手揉み茶はこの部類が多い)、20秒から1分程度を普通蒸し茶と呼ぶ向きもあるが、製茶用語としてはあまり定着していない。
- Some call tea steamed for 10 to 20 seconds asamushi-cha (light-steamed green tea) (most hand-rubbed tea belongs to this group), and tea steamed for 20 seconds to one minutes futsumushi-cha (normal-steamed green tea), but these are not very popular as tea manufacturing terms.
- ただし宗二は「侘び数寄」を評価しているから、侘び茶人が茶に親しむ境地も評価され、やがて茶の湯の精神を支える支柱として「侘び」は静かに醸成されていったのである。
- However, because Soji was evaluating 'wabisuki,' it was evaluated that men of wabi tea were familiar with tea, and that before long 'wabi' was quietly brewed as a prop that supports the spirit of the tea ceremony.
- 料理そのものは次第に日本化していったが、既存の精進料理には無い鮮やかさや賑わいがあり、現在も作られている普茶料理は、見た目が鮮やかな独特のものに進化している。
- Dishes themselves have gradually been incorporated into Japan, and fucha ryori today has been developed into distinctive dishes having vivid colors, which conventional vegetarian cuisine does not have.
- 茶会初日である10月1日は、北野天満宮の拝殿(12畳分)を3つに区切り、その中央に黄金の茶室を持ち込んでその中に「似たり茄子」などの秀吉自慢の名物を陳列した。
- On October 1, the first day of the tea ceremony events, the front hall (12 tatami mats in area) of the Kitano Tenmangu Shrine was divided into 3 areas, and into the middle space a gold tearoom was set in place and, within this space itself, Hideyoshi's own treasured tea ceremony utensils (such as the 'Eggplant Resembling' porcelain) were displayed.
- たしかに古田重然・小堀政一・片桐貞昌はいずれも将軍献茶に台子を用いていないし、遠州は生涯通して一度も台子を用いた茶会を行っていない(『小堀遠州茶会記集成』)。
- Shigenari FURUTA, Masakazu KOBORI, and Sadamasa KATAGIRI did not hold tea parties using daisu for the shogun, and Enshu had never held tea ceremony using daisu throughout his life ('Summary of Records of the Tea Ceremony by Enshu KOBORI').
- こうして町衆の人々に育まれた茶の湯や茶庭はやがて、利休の弟子で武家茶道を発達させた古田重然や小堀政一のような武将の手に移るころには、かなり内容が変化している。
- Chanoyu (tea ceremony) and Chatei were nurtured by town people as this, but its content considerably changed when they were under the management of Busho (Japanese military commander), such as Shigenari FURUTA and Masakazu KOBORI who were the disciples of Rikyu and developed Buke sado (tea ceremony of samurai family).
- 本書に登場する「茶道」、「露地」、「懐石料理」といった用語は、通常利休時代には用いられていなかったとされる言葉であり、これらを根拠に本書を偽書とする説もある。
- It is said that some words in this book such as 'Sado' (Japanese tea ceremony), 'roji' (the garden outside a ceremonial tearoom) and 'Kaiseki ryori' (a simple meal served before a ceremonial tea) were not usually used in the age of Rikyu; based on that, some say it is an apocryphal book.
- 初代巓崢宗弘は当時の本義を見失った祭り茶法に疑問を抱き、伝統文化としての茶道ではなく、渡世としての茶道でもなく、巓崢宗弘の言う「真の茶の湯」を追求したようだ。
- Munehiro TENSO, the first head of the school, had doubts about then matsurichaho (tea ceremony in the style of festival) losing the true meaning, and seemed to seek for 'real tea ceremony' mentioned by him, neither tea ceremony as a traditional culture nor tea ceremony as business.
- これを嫌う人は、炊き上がった後炊飯器でしばらく保温され粗熱の取れた飯を使うか、飯を茶碗によそって窪みを作ってからある程度冷めるまで時間を置いたものを使うとよい。
- If you do not like the half-boiled state, use rice slightly cooled by being kept warm in a rice cooker for some time after the rice has been steamed, or leave the rice as served in a rice bowl with a pit formed in it until it is cooled to a certain degree.
- 特に室町時代の高価な「唐物」を尊ぶ風潮に対して、村田珠光はより粗末なありふれた道具を用いる茶の湯を方向付け、武野紹鴎や千利休に代表される堺市の町衆が深化させた。
- Especially during the Muromachi period, contrary to the trend of respecting expensive 'karamono' (things imported from China), Juko MURATA arranged a tea ceremony with coarser and more ordinary tools, at the same time, it became popular among the merchant class of Sakai City which was represented by Shoo TAKENO and SEN no Rikyu.
- その後元禄10年(1697年)小笠原長重が武蔵国岩槻藩に転封となるまで4代にわたって仕え、職を辞して江戸郊外の本所 (墨田区)に茶室を構えて多くの門人を集めた。
- He served four heads of the Ogasawara family until 1697, when he resigned following Nagashige OGASAWARA transfer to Iwatsuki Domain in Musashi Province and moved to Honjo (present-day Sumida Ward) on the outskirts of Edo, building a tearoom and a large following of pupils.
- また一人一人に料理が盛って持ち出され、茶席におけるように、取り回し時に特別の作法を言われぬことなど、総じて料理屋で食べる懐石料理は打ち解けたものであることが多い。
- Generally kaiseki ryori served at restaurants is served in a more casual style, for example, dishes are put on individual plates and there are no special manners for serving out to people.
- 室町時代は戦乱の世であったが、東山文化の時代を中心にして、猿楽(能)、茶道、書院(書院造)などが発展し、今日「日本的」といわれる文化の多くがこの時代につくられた。
- Although the Muromachi period was the age of wars, sarugaku (form of theater popular in Japan during the 11th to 14th centuries) (Noh), tea ceremony and Shoin (reception room) (Shoin-zukuri style (a traditional Japanese style of residential architecture that included a tokonoma) developed, and many cultures considered to be a 'Japanese-style' culture at present were created in this period.
- 茶室はどんどん侘びた風情を強め、張付けだった壁は民家に倣って土壁になり藁すさを見せ、6尺の床の間は5尺、4尺と小さくなり塗りだった床ガマチも節つきの素木になった。
- Tearooms were reinforced fast with an atmosphere of wabi; covered walls were replaced with earthen walls showing straw as to follow how a private house looked like, the tokonoma (special alcove for display of art objects) of approximately 1.8 meters wide became diminished to 1.5 meters or 1.2 meters and painted flooring frame also became raw wood with knots.
- 後世の茶書(『草月指話集』『貞要集』など)には、千利休が改めた台子点前を豊臣秀吉が秘伝としてごく限られた者(台子七人衆)に伝授を許したという逸話が伝えられている。
- Later tea books (such as 'Sogetsu Sashiwa Shu' and 'Teiyoshu') provide an anecdote: Hideyoshi TOYOTOMI allowed only a few number of people (called the Seven Daisu Tea Masters) to learn the tea ceremony that utilized daisu which was reformed by SEN no Rikyu.
- 本来は黒漆塗りのシンプルなものであり、その非装飾的な造形からは見所により「名物」として優劣をつけられていた茶入を尊んだ既存の茶の湯への抵抗を読み取ることが出来る。
- Originally, natsume was finished in plain black lacquer and, from its non-decorative design, we can see the backlash against the existing Chanoyu (the tea ceremony), that valued 'excellent' chaire based on the judgment from a point of view.
- 懐石(かいせき)とは、本来茶道において茶会の際、会の主催者である亭主が来客をもてなす料理をいい、禅寺の古い習慣である懐石にその名を由来する(詳細は歴史の節を参照)。
- Originally, the term 'kaiseki' meant a meal served at a chakai (tea party) by the host to entertain guests, and the name is derived from an old custom of Zen temples (temples belonging to the Zen sect); for details, please refer to the history section.
- 平行して相撲の観客に対しても相撲茶屋が同様の弁当を供し、そこから幕内力士のように相撲の世界にも幕の内という言葉が持ち込まれたという説もあるが、こちらにも異論がある。
- There is an opposing theory that as sumo-jaya (sumo teahouse) served similar kinds of bento to the sumo audiences, the word 'makunouchi' was brought to the world of sumo such as Makunouchi-rikishi, but objections exist to this theory, too.
- また近代以降は大寄せの茶会の普及によって、本来草体である小間の格式が上がってしまい、真体である唐銅の花生や唐物茶入を好んで小間に用いるという逆転現象も発生している。
- In addition, a koma (a small tea room) originally supposed to be sotai (simple) became ceremonial during the modern age due to the spread of large-scaled tea ceremonies, and a reversal phenomenon occurred, where people love to use shintai (true) utensils such as a karakane (Chinese copper) flower vase and karamono tea leaf container in a koma.
- 江戸中期になると売茶翁により、それまで中国文化の模倣の域を出なかった煎茶趣味の世界に独自の方向が示され、さらに煎茶は江戸や京都・大坂を中心に上流階級に広く普及した。
- During the middle of the Edo period, the world of sencha shumi which, at first, had not progressed beyond mimicking Chinese culture, began to show its own style led by Baisao, and it spread widely to the upper class mainly in Edo, Kyoto, and Osaka.
- この動きの中で、主に「より美味しいお茶を味わうため」の技術を追求する目的に加え茶道の流儀などを参考とし、一定の形式や礼法を定めた「宗匠派」と呼ばれる一派も生まれる。
- In this movement, the 'Sosho school' was founded and they added a certain level of form and manners by modeling the established sado to the purpose of sencha-do pursuing how to better enjoy the taste of tea.
- 宇治金時(うじきんとき):銘茶として名高い宇治茶を連想させる抹茶に砂糖と水を加え、茶筅で泡立てたシロップをかき氷にかけ、アズキの別称の金時(きんとき)を載せたもの。
- Ujikintoki: Syrup, prepared by adding sugar and water to green powdered tea to give an ujicha flavor (famous as refined tea) is whisked using a chasen (a bamboo tea whisk), and poured onto shaved ice and kintoki, another name for red beans, as a topping.
- 「二月本」には冒頭に「珠光一紙目録」という資料が掲載され、自らの茶の湯の起源を村田珠光(応永30年・1423年 - 文亀2年・1502年)に遡らせて権威付けている。
- Juko Isshi Mokuroku' (Juko's diary about the way to becoming a connoisseur) included at the beginning of the 'February edition' states that his Way of Tea was originated from Juko MURATA (1423 to 1502), thus authorizing his practice.
- それぞれ無節(節なしと読む)、止め節(節が切り止め部分にある)、中節(節が茶杓の中間に位置するものや、それより上にあるもの、下にくるものがある)と節の位置が変わる。
- The location of fushi varies with the three styles: fushi-nashi, which does not have any knots, for the Shin style; tome-bushi, which has a knot at the bottommost part, for the Gyo style; and naka-bushi, which has a knot at the middle point of Chashaku or sometimes at an upper or lower location than the middle point, for the So style.
- 安喰善知の門人には、松江藩の支藩である母里藩10代藩主松平直哉の子で子爵となった松平直敬があり、学習院や皇室で茶の湯の指導にあたるなどして関東地方に雲州流を広めた。
- A disciple of Zenchi AJIKI, Naoyoshi MATSUDAIRA, who was a son of Naotoshi MATSUDAIRA of the 10th lord of the Mori Domain, a branch domain of Matsue Domain, and received the rank of viscount, spread Unshu-ryu school in the Kanto region by giving instructions on tea ceremony at the Gakushuin School Corporation and to the Imperial family.
- 番傘、おばんざい(御番菜)などの言葉に使われるように「番」には「普段の」「日常的な」という意味があるので、高級品ではない日常的に飲まれるお茶という意味で名づけられた。
- As used in words like bangasa (coarse oilpaper umbrella) and obanzai (Kyoto-style home cooking), 'ban' has meaning as 'ordinary' or 'everyday,' and bancha was named as such to mean tea which is not high grade but rather drunk routinely.
- こうした町屋では間口のほとんどを店舗にとられていたため、「通り庭」と呼ばれる細長い庭園が発達していたが、さらに茶室へと繋がる通路、「路地」が別に作られるようになった。
- Most of Maguchi (the length of the front facade of a building or frontage of a plot of land from corner to corner) in such Machiya were used by shops, and thereby a long and narrow garden called Toriniwa (unfloored walkway) was developed and then 'Roji,' a passage leading to the tea room was separately created.
- 茶人としては生涯で400回ほどの茶会を催し、茶入、茶碗、花入などを多く作製したほか、審美眼に優れ東山御物などから優品を選定しこれらは後に中興名物と呼ばれるようになる。
- As a master of the tea ceremony, he held at least 400 tea parties during his lifetime; in addition to making utensils such as tea caddies, tea bowls and vases, he had exquisite taste and chose outstanding items from the Higashiyama Gomotsu collection, which later came to be called chuko meibutsu (later famous objects).
- もともと2代杖信の弟子で西勝寺の皆乗院公道が秋田に茶道を普及していた縁があり、宗震は4回にわたって秋田を訪れ伝道に携わり、それ以来秋田を中心に東北地方に広まっている。
- At the edge of the earlier connections that Kodo KAIJOIN of Saisho-ji Temple who was a disciple of the second head, Joshin, spread tea ceremony in Akita, Soshin visited Akita four times to involve in the promotion and the school has known over the Tohoku region, especially in Akita since then.
- しかし、若い世代には市販のインスタント茶漬けのみを小さい頃から食べ慣れている事から、ご飯にインスタント食品の同製品でなく味のしない「お茶」をかけるのを好まない者もいる。
- Some young people do not like chazuke with 'tasteless tea,' because they have gotten used to eating commercially-prepared instant chazuke since their childhood.
- 円筒状の茶碗にミツバ・干し椎茸・ギンナン・ユリ根・蒲鉾(主に板蒲鉾)・鶏肉・魚肉・エビ・アナゴ・貝などの具材と、溶き卵に薄味の出し汁を合わせたものを入れ、蒸し器で蒸す。
- When you cook Chawan-mushi, you put all ingredients such as mitsuba (Japanese honewort), dried shiitake (mushroom), ginkgo nuts, lily bulbs, slices of kamaboko (boiled fish paste) (mainly ita-kamaboko (fish paste on a wooden board)), some pieces of chicken and fish meat, shrimp, conger eel, and shell into a cylindrical bowl, pour beaten egg mixed with bland soup, and steam it in a steam cooker.
- 最初は父譲りの道安の流れを汲んでいたと思われるが、古田重然や小堀遠州の影響を受けながら後水尾天皇をはじめ公家との交流のなかで「姫宗和」と呼ばれる優美な茶風を築きあげた。
- Although it is thought that he was at first influenced by the tea ceremony of Doan as his father was, he gradually perfected his own elegant style, called 'Hime Sowa,' which was created as a result of his friendships with the court nobles such as Emperor Gomizunoo, as well as having had the influence of tea ceremony masters such as Shigenari FURUTA and Enshu KOBORI.
- 昭和初期までただ石州流と称していたが、石州系他派と区別するため七世の信方の茶号宗猿より流派名をとり石州流茶道宗猿系(せきしゅうりゅうちゃどうそうえんけい)と称している。
- It had been called just Sekishu-ryu school until the early Showa period, but to distinguish itself from other schools of Sekishu-ryu school, it took its name from the title of Nobukata in the seventh head, Soen, and changed its name to Sekishu-ryu chado Soen kei (Japanese tea ceremony Soen-kei group of Sekishu-ryu school).
- 良く似た商品名として佐賀、長崎、鹿児島等で作られる「玉緑茶(たまりょくちゃ。グリ茶とも)」という物があるが、これは製造工程に「精揉(形をまっすぐに整える)」が存在しない。
- A name of a product similar to gyokuro is 'tama-ryokucha' (spherical green tea, also known as guricha) which is produced in Saga, Nagasaki and Kagoshima prefectures, however, its manufacturing process has no 'precise kneading' (straightening).
- 室町時代後期、喫茶は庶民の間まで広まっていたが、正式な茶会では高価な中国製の道具である「唐物」(特に愛称の付けられた道具を「名物 (茶道具)」と呼んだ)が用いられていた。
- In the later Muromachi period, drinking tea was popular even among ordinary people, while in formal tea ceremonies, expensive Chinese utensils called 'karamono' (particularly, utensils with popular names were called 'Meibutsu (tea utensils)') were in use.
- 北野大茶湯(きたのおおちゃのゆ)とは、天正15年10月1日 (旧暦)(グレゴリオ暦1587年11月1日)に京都北野天満宮境内において豊臣秀吉が主催した大規模な茶会のこと。
- The Kitano Grand Tea Ceremony on November 1, 1587 organized by Hideyoshi TOYOTOMI on the grounds of Kitano Tenmangu Shrine is a large scale tea ceremony.
- 室町時代には抹茶を入れる容器として価値を高め、室礼の様式化に伴って優品が選ばれるようになると(『君台観左右帳記』を参照)、特に優れた物には銘が与えられて「名物」となった。
- During the Muromachi period the value of chaire was enhanced as a container for powdered green tea, and when better pieces began to be selected with the progress of formalization of shitsurai (placing decorations suitable for a season or ritual onto appropriate indoor places) (see 'Kundaikansochoki' (book of secrets about zashiki-kazari (decoration of room or study with shoin (one of Japan's most important residential architectural styles, established in Momoyama era)))), especially excellent pieces were given a name and ranked as 'masterpieces.'
- それぞれ茶杓には名称(これを見所という)があり、枉げてある部分を上部とした場合、先端部分が露、下に向かって櫂先、枉げ軸、茶溜まり、節上、節、おっとり、切り止めと呼ばれる。
- Each part of Chashaku has its own name (it is called midokoro), with the top end section being called tsuyu (when the curved part is considered top), followed by kaisaki, magejiku, chadomari, fushi-ue, fushi, ottori, and kiridome at the bottom.
- それよりも『隔蓂記』の寛永20年(1643年)の記述に梅の花が棗に入れられているという記述があり、これは江戸時代初期までは棗が茶器に限らず用いられていた証左とされている。
- Contrarily, in 'Kakumeiki' (The Diary of Josho HORIN) in 1643, there was a description that branches of plum blossoms were arranged in a natsume, which is said to show an evidence that natsume was also used for other than a tea utensil, until the early Edo period.
- 茶木の品種についても、煎茶をはじめとする日本茶の多くはヤブキタが使用されているが、玉露は、アサヒ、ヤマカイ、オクミドリ、サエミドリなど、個性の強い品種が使われることが多い。
- As for types of tea plants, while most sencha and other Japanese teas are from the Yabukita variety, gyokuro is often made from special plant varieties with strong characteristics, such as Asahi, Yamakai, Okumidori and Saemidori.
- 茶席においては主客より詰まで順次取り回し、八寸が出てのち亭主が同席して杯事がなされ、菓子ののち中立ちとなり、客はいったん待合へ退き銅鑼の合図で再び席入りするのが本来である。
- During a tea party, after the dishes go around from the guest of honor to the last guest and hassun is served, the host joins the guests and a drinking party starts, and after eating the sweets there is a break time when the guests leave to go to the reception room, and then return to where they were at the signal of a gong.
- (なお、岡倉が「茶の本」に於いて、欧米人にとっての「茶道」への近似体験として、「ティーパーティでのホストの心遣い」を挙げたことは、「茶を離れた茶道の本質」として興味深い。)
- (It was interesting that Okakura mentioned in 'Cha no Hon' that the experience that closely resembled 'sado' for European and Americans was the 'consideration of the host during a tea party' and was the 'essence of sado apart from tea.')
- バリエーションとして、茶碗蒸しの具にうどんを加えたものを小田巻き(苧環)蒸し(うどんおだまきうどん)、具に豆腐を使い、蒸しあげた後に上から葛あんをかけたものを空也蒸しという。
- There are two variations of Chawan-mushi: Odamaki-mushi, a traditional egg custard dish on a base of udon noodles (Japanese wheat noodle) mixed with ingredients of Chawan-mushi, and Kuyamushi (steamed egg custard with tofu (bean curd) in it) on which kuzu paste sauce (a sweet sauce whose main ingredient is arrowroot starch seasoned with soy sauce and sugar) is poured after it is steamed.
- 室町時代には喫茶の中で唐物に代表される道具を尊ぶ風潮が出来上がっていたが、さらに茶人は道具の「ナリ」(形態)や見所(特徴)に評価の基準を作り、道具に序列を付けるようになった。
- An atmosphere to appreciate tea utensils imported from China had already grown by the Muromachi period, however, chajin, namely men of tea, began to establish their own criterion of their forms and midokoro (characteristics) for ranking the tea utensils.
- タイでは生茶のほかにも現地企業の「Oishi Group Public Company Limited」などのペットボトル緑茶も数多く売り出されているが、どれも砂糖入りである。
- In Thailand, in addition to Namacha, plastic bottles of green tea is produced and sold largely by a local enterprise, 'Oishi Group Public Company Limited', and all contain sugar.
- また、松江藩でも松平治郷(松平不昧)が茶道と共に和菓子を奨励したため、山川 (菓子)という落雁を生み出しており、前述の越の雪・長生殿と共に日本三大一覧銘菓として挙げられている。
- With its lord Harusato MATSUDAIRA (also known as Fumai MATSUDRAIRA) fostering the development of Japanese confectionery in conjunction with the tea ceremony, a type of rakugan referred to as Yamakawa (confectionery) was developed in the Matsue Domain, and is cited today in the List of the Top 3 Representative Japanese Confectioneries along with the above-mentioned Koshi no Yuki and Choseiden.
- このため、各地に古くから伝わる伝統的な番茶には様々な製法で作られたものがあり、茶の木から葉を摘み取って自然乾燥させただけの薬草茶の様なものから中国茶のような発酵茶まで存在する。
- Because of this, traditional bancha of various regions have differing manufacturing methods, ranging from those like herbal teas which consist only of leaves which have been dried naturally, to fermented teas like those from China.
- 上記のように派生流派が多く、一見隆盛を極めているかのように見えるが、とくに傑出した能書家がない(一休宗純が茶道用の掛物として当流を使用しているのがわずかに目立つのみとされる)。
- As listed above, there are many schools of calligraphy derived from Sonen School, which may create an impression that the schools of Sonen School are flourishing; however, the schools were short of prominent calligraphers (the exception was the kakemono (a hanging scroll of calligraphy displayed in the teahouse) in this school were used for tea ceremony by Sojun IKKYU).
- ほかにも、箸を持っていない方の手で茶碗や皿などの食器を持つ、主食と副菜(ごはんとおかず)を明確に分け交互に食べる(いわゆる三角食べ)など、日本以外では見られないようなことが多い。
- In addition, it is often seen only in Japan that dishes such as bowls and plates are held with the hand not holding chopsticks, meals are clearly divided into a main dish and side dishes (rice and accompanying dishes) and eaten alternately (so-called Sankaku tabe (triangular eating)).
- みたらし団子は、京都市左京区下鴨の加茂みたらし茶屋が発祥で、この店の近所に鎮座する下鴨神社境内にある御手洗池(みたらしのいけ)の水泡を模して、この団子がつくられたといわれている。
- Mitarashi dango were originally made at the Kamo Mitarashi Tea House at Shimogamo, Sakyo Ward, Kyoto City, and apparently these dumplings were made to look like bubbles in the Mitarashi no ike Pond, which is in the precincts of Shimogamo-jinja Shrine.
- そのほか伝統野菜とも呼ばれる京野菜、京漬物・豆腐やゆば・麩・ウナギ・佃煮・蒲鉾・干物・乾物などから茶・菓子・パン・寿司まで京料理の食材はほとんどここで揃うといっても過言ではない。
- It is not overstating to say that it is possible to obtain almost any kind of food needed in order to make Kyoto cuisine here: Kyoto vegetables called traditional vegetables, Kyoto pickles, tofu, yuba (soy-milk skin), fu (wheat-gluten bread), eel, tsukudani (preserved food boiled down in soy sauce), kamaboko (boiled fish paste), dried fish, dried goods, tea, confectionery, bread, sushi, and so on.
- 茶の湯で台子が使われたことを示す史料の初見は『松屋会記』の天文6年(1537年)で、その後は津田宗達(1504~1566)が盛んに用いたことが『天王寺屋会記』で裏付けられている。
- The historical material concerning daisu in the tea ceremony first appeared in 'Matsuya Kaiki' (Record of the Tea Ceremony at Matsuya) (1537), and then 'Tennojiya Kaiki' (Record of the Tea Ceremony at Tennojiya) states that Sotatsu TSUDA (1504-1566) often used daisu.
- 手揉みにはチャノキの産地毎に数多くの流派がありそれぞれに手順が異なるが、総じて1回に煎茶数百グラムを得るのに4時間から7時間を要し、力を使う重労働であるために後継者が不足している。
- There are many schools of hand-rolling and each of them has different procedure according to region, but generally, it takes four to seven hours to obtain several hundred grams of green tea at a time and it is hard work that requires muscle strength, so successors are lacking.
- 粉末原料として、米粉、はったい粉、黄粉、砂糖など、粒状の原料としてゴマ、クルミなど、粘土状の原料としてアズキなどの餡、液状の原料として湯、茶、牛乳、おろした芋類などがよく使われる。
- Komeko (rice powder), hattaiko (flour of roasted barley), soybean flour, and sugar are often used as the powder ingredients; sesame, walnuts are often used as the grain ingredients; pastes such as red-bean jam are often used as the paste-like ingredients; and hot water, tea, milk, and grated potatoes are often used as the liquid ingredients.
- 陶器としては「なんの変哲もない褐釉小壺」(西田宏子『唐物茶入』まえがき/根津美術館/2005)に過ぎず、これらの微妙な個性に美しさを見出す点は茶道文化の際立った特異性となっている。
- As ceramics, it is nothing more than 'an unremarkable small brown glazed pot'(as referred to in the preface of 'Karamono Chaire' (Chinese-Style Tea Canisters) written by Hiroko NISHIDA/Nezu Museum/2005), and finding beauty in chaire's subtle individuality is remarkably peculiar to tea ceremony culture.
- 茶道をたしなむ人が来客の際、ポットや茶盆を用いて薄茶を点てるといったものはもっとも簡略かつ日常的なことであるが、より様式化されたもてなしの形として、茶事および大寄せ茶会があげられる。
- It is a simple everyday event to entertain guest with Usucha (thin maccha) using a pot and a tea tray for a person who practices sado, but more ceremonial forms of entertaining guests were the Chaji (tea function) and Oyose Chakai (tea party of the masses).
- 通説では文永4年(1267年)南浦紹明が宋の径山寺から持ち帰ったものが大徳寺や天竜寺にわたったとされ、足利義政のころに村田珠光が能阿弥らともに台子の寸法や茶式を定めたと言われている。
- It is generally said that what Jomyo NANPO brought from the Kinzan-ji Temple of Sung was handed to the Daitoku-ji Temple and Tenryu-ji Temple, and together with Noami, Juko MURATA decided the size of daisu and the way of serving tea during the reign of Yoshimasa ASHIKAGA.
- 昭和50年に売茶翁生誕三百年祭を開催、この時、連盟は未加盟の諸流派にも参加するよう呼びかけたが、参加した未加盟流派は2,3に留まり、しかも、それらの流派はその後連盟に加盟しなかった。
- In 1975, the association held a festival for the three-hundredth anniversary of Baisao's birth, and appealed to nonmember schools to take part in it at the time, but only two or three nonmember schools responded and they did not join the association.
- 昼食として懐石を供してから茶をふるまう正午の茶事が最も基本的な形であるが、趣向によって朝・夜などの時間帯の茶事も行われ、また客が食事をすませた後の時間帯にもてなすこともある(飯後の茶事。
- The most common form is the afternoon chaji which incorporated kaiseki for lunch, but depending upon the mood, chaji is performed in the morning or evening, and also after meal times (called after meal tea function)
- 安土桃山時代以降、茶道の流行にしたがって、古筆が鑑賞の対象として愛好されるようになると、経巻や歌書・消息などの巻子本や冊子装からその一部を切り取って「古筆切」として収集することが流行した。
- After the Azuchi-Momoyama period, when ancient calligraphy came to be enjoyed for appreciation along with the popularity of Sado (Japanese tea ceremony), it became popular to cut out and collect a part of kansubon (books in scroll style) or sasshiso (books) such as scriptures, waka anthologies, and shosoku (letter) as 'kohitsugire' (samples of classical calligraphy).
- (風姿花伝は能楽論であり茶の本は茶道論であるが、共に芸道論ではない。仮に風姿花伝を外国語訳で紹介することを考えた場合、題名を能楽論とすることは不自然ではないが芸道論とするのは適切ではない。)
- (Fushikaden is a discussion on Noh, Cha no hon is a discussion on the tea ceremony however, neither is a treatise as such. For example, on occasions when people have thought about introducing Fushikaden in foreign languages, it has been felt that giving the book a title of 'Treatise on Noh drama' would be unnatural and, not appropriate for it to be called a treatise on the arts.)
- 玉露の呼び名自体に特に規定があるわけではなく、特に茶飲料の「玉露入り」に配合されている茶葉は、棚を作らず化学繊維で茶の木に直接カバーを掛け、かつ被覆日数の浅いかぶせ茶に近い物である場合も多い。
- While the name gyokuro itself isn't specifically defined pertaining to a particular use, there are many cases in which the tea leaves used in tea beverages called 'gyokuro-iri' (containing gyokuro) are similar to those of kabuse-cha (covered tea), which are not cultivated under trellises like real gyokuro but under a synthetic textile sheet that is put directly on the tea plants for fewer days than in the case of genuine gyokuro.
- しかし、桃山時代には茶の湯が興隆したため、初代、奥村次郎衛門藤作が太閤豊臣秀吉より絶賛され、陶作と名を改めたというエピソードも残っていることから、当時から朝日焼は高い評判を得ていたことになる。
- But, Asahi yaki seems to have been highly appreciated since the Momoyama period when tea ceremony had arisen and prospered, and Jirouemon Tosaku OKUMURA, originator of Asahi yaki, was praised by Taiko (father of the Imperial adviser) Hideyoshi TOYOTOMI and then changed the letters of his name from 藤作 (literally, grower of wisteria) to 陶作 (creator of pottery) both of which remain unchanged in pronunciation.
- 史料編纂に興味を持ち、天明の大火で失った家伝の再編纂を決意、「奥村家系図」、「千家御好表具并諸色寸法控」乾巻・坤巻を著し、茶道具の様式や、茶会のルールなど、貴重な資料を後世に伝える功績を残す。
- He was interested in compiling historical materials, and decided to recompile the family tradition lost during the Great Fire of Tenmei, writing 'A Family Tree of the Okumura Family' and two volumes of 'A Record of Colors and Sizes of Mounting Preferred by the House of Sen,' producing important historical materials concerning styles of tea utensils and tea party rules for posterity.
- 茶漬けは京都弁でぶぶづけとも呼ばれるが、京都で他人の家を訪問したときに「ぶぶづけでもいかがどすか」と勧められたり出されたりした場合、それはたいていの場合において暗に帰宅を催促しているものである。
- Chazuke is also called bubuzuke in Kyoto, and when a person visits another person's house in Kyoto, if the host says to the visitor after a while, 'Would you like to have some bubuzuke?' or serves bubuzuke, it implies the host wants the visitor to leave.
- 但し現在では、利休の高弟であることを理由に宗二の茶を利休のそれと安易に同一視してきたことへの疑念が持ち上がっており、利休関係の同時代資料との比較を基にした両者の質的差異の究明も課題となっている。
- At present, however, it is questioned whether it is appropriate to simply equate the Way of Tea practiced by Soji with that of Rikyu only because he was a highly regarded disciple of Rikyu, and qualitative difference of the two by comparing the book with its contemporary materials on Rikyu has emerged as a new subject to be explored.
- 商家においての伝承(=為政者の傘下に入らなかった・家内において伝承)という点は、この流派にとってスポンサーがいないことと第三者の干渉がなかったことを示し、独自独特の侘び茶観念を保つ要因となった。
- The point that this school has been handed down within the merchant family (which means this was not controlled by a statesman, and was handed down within the family) shows that this school had no sponsors, and is not interfered in by a third party, and is a cause for keeping a unique and distinctive view of wabicha (view of tea taste for the simple and quiet).
- 京都における非言語的コミュニケーション(ノンバーバル・コミュニケーション)を物語る上でよく用いられるのが、「ぶぶ漬け」(茶漬け)の例である(他に玄関先での「座布団」と寒い日の「火鉢」の例もある)。
- As a typical example of non-verbal communications in Kyoto, a story of 'bubu zuke' (also referred as cha-zuke, literally 'a bowl of rice doused in hot tea') is often cited, although there are many other examples such as 'zabuton' (literally, 'a cushion') on a doorstep and 'a hibachi brazier' in a cold day.
- 江戸時代に多くの茶書によって茶道の根本美意識と位置付けられるようになり、侘を「正直につつしみおごらぬ様」と規定する『紹鴎侘びの文』や、「清浄無垢の仏世界」とする『南方録』などの偽書も生み出された。
- During the Edo period, the fundamental sense of beauty of tea ceremony became established and even apocryphal books emerged such as 'Shoo Wabi no Bun' (Shoo essay on wabi) defining wabi as 'honestly and prudence,' and 'Nanporoku' which described wabi as 'Buddha's world of purity.'
- 細川三斎(細川忠興)は利休七哲に数えられるほどの達人であるが、豊前国小倉藩で細川忠利に家督を譲ると、忠利は寛永2年(1625年)に円乗坊宗圓の婿である古市宗庵を細川家の茶道役として召し抱えている。
- Sansai HOSOKAWA, being such an excellent tea master that he was numbered among the Rikyu Shichitetsu (the seven disciples of SEN no Rikyu), transferred his family estate to Tadatoshi HOSOKAWA in the Kokura Domain, Buzen Province, and in 1625, Tadatoshi hired Soan FURUICHI, a son-in-law of Soin ENJOBO, as a sadoyaku (a tea-server sustaining Japanese tea ceremony) for the Hosokawa family.
- その製法は煎茶とほぼ同一であるが、原料として夏以降に収穫した茶葉(三番茶・四番茶)・次期の栽培に向けて枝を整形したときの茶葉(秋冬番茶)・煎茶の製造工程ではじかれた大きな葉(川柳)などを用いている。
- The manufacturing method is almost the same as that of sencha (green tea of middle grade), but its ingredients include tea leaves harvested after the summer (sanbancha [third picked tea leaves], yobancha [fourth picked tea leaves]), tea leaves gathered when branch is shaped for next cultivation (shutobancha [tea leaves picked in autumn and winter]), large leaves (senryu) removed during the sencha manufacturing process.
- これは地下茎が岩盤などの障害によりそれ以上延びることができずに地上に現れるもので、枝が一本で樋(ひ)が深い(実際のひとはパイプであるが、茶道の場合のひは曲げにより増した溝深さと縦屈曲)のが特徴である。
- Jicchiku is an underground stem of bamboo that appears above the ground because it can no longer grow underground owing to obstacles such as bedrock, and characterized by its single trunk and a deep 'hi' (Usually, 'hi' refers to a pipe, but in tea ceremony, terminology 'hi' refers to a deep groove in a bamboo trunk, where the depth increased thanks to bending, and vertical curvature).
- しかし次第に茶入と同時に用いられるようになることで、書院飾りに適した豪華な蒔絵が施されるようになった(室町時代とされる蒔絵の棗も現存しているが、これは本来は茶器ではなかった可能性を想定する必要がある)。
- However, as natsume gradually became to be used with chaire, it began to have gorgeous makie (Japanese lacquer sprinkled with gold or silver powder) decoration suited for shoin kazari (decoration of shoin [one of Japan's most important residential architectural styles, established in the Momoyama era] rooms and buildings) (The natsume with makie decoration considered to be made in the Muromachi Period has been preserved, but this needs to assume the possibility that originally it was not used as a tea utensil.)
- ただし、義政が隠居を決意したのは1464年(寛正5年)であり、能阿弥に君台観左右帳記を編纂させるなど東山時代以前に趣味生活に入っているから、珠光が能阿弥を介して小川御所時代の義政に茶を教えた可能性はなお残る。
- On the other hand, it was in 1464 when Yoshimasa decided to go into seclusion and he had already started his hobby career before the Higashiyama period by having Noami compile Kundaikansochoki (book of secrets about zashiki-kazari (decoration of room or study with shoin (one of Japan's most important residential architectural styles, established in the Momoyama era))); the possibility that Juko instructed the Way of Tea to Yoshimasa during his years at Ogawa-gosho Palace still remains.
- これはかつて利休が北向道陳から学んだ書院の茶と、武野紹鴎から学んだわび茶を止揚したという主張の根拠となっていた部分であるが、その思想の明確な違いは後述するように複数の秘伝書から編纂された痕跡と捉えることもできる。
- This part has supported the opinion that Rikyu sublated 'tea ceremony in Shoin' learned from Dochin KITAMUKI and 'wabicha' learned from Joo TAKENO, but the clear difference between the thoughts can be assumed to be, as described later, the sign of compilation from several books of secrets.
- これは『利休茶湯書』の他にも、『堺鑑』(1684)などから引用が行われた事実が確認されているためであり、その編纂に用いられたであろう資料に、現存しない利休関係の資料が含まれていた可能性は否定しきれないからである。
- That's because it is confirmed that not only 'Rikyu's Tea Ceremony' but also 'Sakaikagami' (a topography of Sakai) and other materials are quoted in Nanboroku, so that no one can deny the possibility that lost materials about Rikyu were included in the ones for the compilation.
- この頃既に茶道の世界において形式化が進みつつあったことへの反発に加え、煎茶自体が当時最新の中国文化であったことなどから、形式にとらわれずに煎茶を飲みながら清談を交わすいわゆる「煎茶趣味」が文人の間で急速に広まった。
- In addition to the fact that there were adverse sentiments against sado that advanced its formalization at the time, as sencha itself was one of the newest Chinese cultures then, so-called 'sencha shumi' (sencha preference) rapidly prevailed among men of literature in style when they did not care much about the form and rules of behavior and exchanged conversation of rectitude over a cup of sencha.
- 未選別の中間加工品、茎・芽・硬葉等を含んだ茶葉(生葉)を蒸熱、揉み操作、乾燥等の加工処理を経て製造され仕上げ茶として再製する以前のいわゆる荒茶をそのまま販売する際に「青柳」と称する場合もあるので区別の必要なことがある。
- Sometimes, so-called Aracha (unsorted green tea) is sold as 'Aoyagi', it is necessary to make a distinction between such unfinished tea and refined Aoyagicha, which should be prepared by steaming, crumpling or drying, unpicked, half-finished products, or tea leaves (raw tea leaves) including stems, buds, and hard leaves,
- 後には石灯籠が夜の茶会の照明として据えられるようになるほか庭に使われる手水鉢や灯籠は、新しくつくるよりは既存のものが好まれ、また廃絶や改修で不要となる橋脚や墓石などが茶人に見立てられ、庭の重要な景として導入されていく。
- Later Ishi-doro (stone lantern) was installed as a light for evening tea parties, the existing Chozubachi and Toro (a garden lantern) used for gardens were preferred to the new creation, and bridge piers, gravestones, and others that no longer needed due to abolition or improvement were reused by the masters of tea ceremony, which were introduced as an important view in the garden.
- 製法は明時代の中国における軟落甘(小麦粉・米粉を水飴や脂肪で練り固めて乾燥させた菓子。西~中央アジアに由来するといわれ、元 (王朝)時代に中国に伝来した)に基づき、室町時代に日明貿易で伝わり、茶道の勃興によって広まった。
- The recipe is based on that for nanrakukan (a sweet made by drying the kneaded mixture of wheat flour or rice flour and starch syrup and fat, which is said to have originated from the western and central Asia and to have subsequently been introduced to China in the Yuan Dynasty era) produced in the Ming Dynasty era in China; the nanrakukan was introduced to Japan in the Muromachi period through the Japan-Ming trade (the trade between Japan and the Ming Dynasty in China) and became popular along with the rise of the tea ceremony.
- なお藪内家を象徴する茶室である燕庵は、相伝を受けた者に限り絶対忠実に写すことを許され、また家元で失なわれた際には最も古い写しが家元に寄付されるという定めがあり、このとき摂津有馬にあった写しが移築されて現在に伝わっている。
- Only the successor is permitted to copy Ennan, the tea room which is the symbol of the Yabunouchi family, and only if it is copied absolutely identically, and if the original room at the head of the school is lost, the oldest copy must be donated to the head; the current building was a copy which was located in Settsu-Arima and transferred to the current location.
- 現代では茶道においても共通する客をもてなす本来の懐石の意味が廃れ、茶会の席上で空腹のまま刺激の強い茶を飲むことを避け、茶をおいしく味わう上で差し支えのない程度の軽食や類似の和食コース料理を指すといった実利的な意味に変化している。
- Today, the original meaning of kaiseki, which is entertaining guests, has faded away and it means such practical things as a light meal or similar Japanese multi-course meal served at tea parties which is served to avoid drinking strong tea on an empty stomach and has no connection to the appreciation of tea.
- 表千家七代如心斎が、「千家を名乗るのは表千家・裏千家・武者小路千家(の嫡子)とし、二男三男にはこれを名乗らせない」と定め、他の二家もこれを了承したため、茶道で千家といえば表千家・裏千家・武者小路千家の三家に限定されることとなった。
- The seventh head of Omotesenke, Joshinsai, decided that 'those that can call themselves Senke are (the first sons of) Omotesenke, Urasenke, and Mushanokojisenke, and second sons, third sons, and so forth can't call themselves as one,' and the other two houses agreed with the decision; therefore, Senke in the world of tea ceremony came to be limited to the three houses, which are Omotesenke, Urasenke, and Mushanokojisenke.
- 本来は高価な唐物名物を用いた茶の湯への反抗であり、楽茶碗や竹製の花生、量産の漆塗り茶入である棗 (茶器)といった安価な道具を用いるものであったが、江戸時代に家元が権威化すると、箱書や伝来、命銘などによってこれらの道具も名物へと転化してしまった。
- Originally, they started wabicha to oppose the use of expensive karamono such as Meibutsu and, instead, were using inexpensive utensils including rakujawan, bamboo vases and lacquered tea container natsume (tea utensil), but as the head family of the school was taking power in the Edo period, such inexpensive tea utensils became Meibutsu because of hakogaki (description written on tea utensil's case), records of history and naming.
- 昭和初期の風俗を描いた永井荷風の名作「濹東綺譚」においては、玉の井の私娼が、配達されたお櫃入りの冷や飯とアルミ鍋に盛られた薩摩芋の煮付けを食べるにあたり、火鉢に掛けたアルミ鍋の薩摩芋、山盛りの沢庵とともに、茶漬けをさらさら掻きこむ描写が描かれている。
- In Kafu NAGAI's famed novel 'Bokuto Kidan' (A Strange Tale from East of the River) which depicts the life and manners of Japanese people in the early Showa period, he described how a prostitute of Tamanoi ate cold rice in a wooden container and an aluminum pot of cooked sweet potatoes with soy sauce; she ate chazuke together with the potatoes warmed on hibachi (a brazier) and heaped takuan (pickled radish).
- 摘んだチャノキの若芽の飲用成分を抽出し易くし、かつ保存性を高めるために、まずこれを数秒から数分間蒸した後、焙炉(ほいろ)と呼ばれる40℃から50℃に加温された台の上で、手で茶葉をほぐす、こねる、揉むなどの作業を行って乾燥させながら煎茶に仕上げてゆく。
- Picked tea buds are steamed for between several seconds and several minutes so that drinkable ingredients can be extracted more easily and the tea has a longer shelf-life, before going through processes including crumbling, kneading, and rolling by hand on a plate called a hoiro (tea drying hot plate) heated to around 40 to 50 ℃ as the tea leaves dry out and become sencha.
- 一般的に「宇治のお茶」とイメージされているが、近年は宇治市内の都市化に伴い茶園の面積は減少し、「自治体内に100haの茶園面積を有すること」が条件となっている「全国茶サミット」には、市内の茶園面積が80haほどでありながらも特例でメンバーとなっている。
- Generally it has the image as 'tea of Uji,' but recently the area of tea gardens in Uji has decreased along with urbanization of Uji City, and Uji City has a membership to 'National Tea Summit' imposing a condition of 'having tea gardens of 100ha in area in the municipality,' as an exception despite having tea gardens of only about 80ha.
- 全7巻の内、「覚書」から「台子」までの5巻は、貞享3年(1687年)に千家(南方録・奥書)あるいは「利休秘伝茶湯書五巻所持の人」(岐路弁疑・牒)が秘蔵していたものを書写、その後元禄3年に堺の「宗啓肉族、納屋宗雪」所持の2巻「墨引」「滅後」を書写したという。
- Among seven volumes of the Tachibana book, the first five volumes, from 'Memorandum' to 'Daisu' (a stand for utensils used in the tea ceremony), were copied in 1687 from the treasured volumes kept by the House of Sen (based on Okugaki (postscript) of Nanboroku) or 'the person who has the five volumes of a book of Rikyu's secret teachings for Tea Ceremony' (based on cho (official documents) of Kirobengi (The Tea Book of Jitsuzan Tachibana)); the other two volumes, 'Sumibiki' (Cross out) and 'Metsugo' (After Rikyu's Death), were copied in 1690 from the book owned by 'Sosetsu NAYA, a blood relation of Sokei' in Sakai.
- 侘に関する記述は古く万葉集の時代からあると言われているが、「侘」を美意識を表す概念として名詞形で用いる例は江戸時代の茶書『南方録』まで下り、これ以前では「麁相」(そそう)という表現が近いが、千利休などは「麁相」であることを嫌っていたから必ずしも同義とは言い難い。
- It is said that there have been descriptions concerning wabi since the ancient days of the Manyoshu (Ten Thousand Poems), but the term 'wabi' as a conceptual noun representing a sense of beauty first appeared in 'Nanporoku,' the tea book during the Edo period; before above, the expression 'soso' (coarse) was used in close meaning, however, it is difficult to say that they are necessarily synonymous since SEN no Rikyu disliked 'soso.'
- 織部や遠州の茶や庭園は利休のそれに比べると作意が強いといわれ、利休が作意をも自然らしさの中に含みこもうとしたのに対し、織部の鑑賞を重視した茶庭には、作意が表面に押し出され、飛石や畳石を打つときは大ぶりなもの、自然にあまり見られない異風なものを探し求めたとされる。
- It is said that the creativity was stronger in tea and garden of Oribe and Enshu than in those of Rikyu, who tried to incorporate even his intention in naturalness, while Oribe's intention was pushed out on the surface in view-emphasized Chatei, where large steppingstones and Tatamiishi stone (tatami rocks) were put, but something unusual custom in the nature was sought.
- 通常は、各種の武芸である日本武術、江戸期の公家家職に由来する有職故実・礼式、そのほか能楽、歌舞伎、人形浄瑠璃などの芸能、邦楽、茶道、華道、香道、書道、盆庭などをはじめとして、伝統工芸的な手工業、古典園芸など、ひろく技術を伝承する分野においてこうした観念が見られる。
- This concept can normally be seen in the various Nihon bujutsu (Japanese martial arts) and the Yusoku kojitsu (traditional protocol of the imperial court and samurai families) or reishiki (etiquette) that are derived from the practices and manners observed by court nobles in the Edo period; it can also be seen in fields where skills are passed down from one generation to the next, ranging from performing arts such as Nohgaku, Kabuki, and Ningyo Joruri (traditional Japanese puppet theater), Hogaku (traditional Japanese music), Sado (tea ceremony), Kado (flower arrangement), Kodo (traditional incense-smelling ceremony), Shodo (calligraphy), Bontei (tray garden) to traditional handicrafts and classic gardening.
- 特に小藩の大名陣屋では、園部城や菰野陣屋(三重県菰野町)のように幕末(明治元年)に至って天守に見立てた櫓や水堀、低い石垣や土塁を築いたり、森陣屋(大分県玖珠町)のように隣接する神社境内に石垣を多用したり、天守に見立てた2階建ての茶屋を建てるなど、城郭を模したものもあった。
- Especially the daimyo jinya of small domains were built in imitation of a castle, for example Sonobe-jo Castle and Komono Jinya (Komono-cho, Mie Prefecture) were constructed towards the end of the Edo period (1868) with a turret likened to a tenshu (main keep or tower of a castle), a mizubori (water-filled moat), low stone walls, and dorui (earthworks), and also Mori Jinya (Kusu Town, Oita Prefecture) had many stone walls in the adjacent shrine and a two-storied chaya (tea house) which was likened to a tenshu.
- 東洋初のノーベル文学賞受賞者ラビンドラナート・タゴール(=タークル)(Rabindranath Tagore 1861年 - 1941年)は先々代家元、渡印(大正10年(1921年)7月、インド ベンゴール・ボルプール市サンチニケータン大学講師(茶の湯))における弟子である。
- Rabindranath Tagore (1861-1941), the first oriental Nobel Laureate in literature, became a disciple when the second head visited India in July, 1921 and worked as a lecturer about tea ceremony at a college.
- さらにこれが京都の音楽家たちに受け継がれ、洗練されて「京流手事物」が生まれ、松浦検校の『宇治巡り』、『四季の眺』、『末の契』など、石川勾当の『八重衣』、『新青柳』など、菊岡検校の『長等の春』、『磯千鳥』、『夕顔』、『茶音頭』など、光崎検校の『桜川』、『七小町』など、数多くの名曲が作られた。
- Furthermore, these came down to musicians in Kyoto, refined by them and 'Kyoto-style tegotomono' (a form of Japanese chamber music) was spawned and the following numerous famous works were composed: 'Uji meguri' (uji tour), 'Shiki no Nagame' (Viewing the Four Seasons), 'Sue-no-chigiri' and so on by kengyo MATSUURA and 'Yaegoromo' (An Eight-Fold Garment), 'Shin Aoyagi' (new green willow) and so on by koto ISHIKAWA and 'Nagara-no-haru,' 'Iso Chidori' (beach plover), 'Yugao' (Evening Face), 'Cha ondo' (Tea Song) and so on by kengyo KIKUOKA and 'Sakuragawa' (Sakura river), 'Nanakomachi' (Seven Komachi) and so on by kengyo MITSUZAKI.
- しかしここでは珠光が能阿弥(応永4年・1397年 - 文明3年・1471年)を通じて東山時代の足利義政(永享8年・1436年 - 延徳2年・1490年)に茶の湯を教えたとしているものの、義政が小川御所を出て東山に隠棲したのは能阿弥没後の文明7年(1475年)であるから、この部分に関しては信頼するに足らない。
- However, the part stating that Juko instructed the Way of Tea to Yoshimasa ASHIKAGA (1436 to 1490) in the Higashiyama period (cultural and artistic period of the mid-Muromachi period) via Noami (1397 to 1471) lacks credibility, because it was in 1475 and after Noami's death that Yoshimasa left Ogawagosho Palace and went into seclusion in Higashiyama.
- 座布団にはその大きさによって、茶席判(ちゃせきばん、43cm×47cm)、木綿判(もめんばん、51cm×55cm)、銘仙判(めいせんばん、55cm×59cm)、八端判(はったんばん、59cm×63cm)緞子判(どんすばん、63cm×68cm)、夫婦判(めおとばん、67cm×72cm)といった独特な名称がある。
- There are different names for zabuton of different sizes including chasekiban (43cmx47cm), momenban (51cmx55cm), meisenban (55cmx59cm), hattanban (59cmx63cm), donsuban (63cmx68cm), and meotoban (67cmx72cm).
- 流派とは、能(猿楽)、狂言、日本舞踊、棒の手、華道(生け花)、茶道(茶の湯)、包丁式、有職故実、衣紋道、雅楽、書道、日本画、剣術・抜刀術・薙刀術・弓術・砲術・軍学(兵法)などの日本武術などの芸道や日本酒造りなどの分野において、ひとつの体系化された技を継承する集団を指し、開祖の家元・宗家とその門弟により継承される。
- Ryuha is a group of people who inherit a certain systematic expertise or technique in the field of sake brewing and Japanese art including: Noh (and its predecessor Sarugaku); Kyogen (traditional short comedic drama); Nihon Buyo (classical Japanese dance); Bo-no-te (Japanese traditional dance); Kado (Japanese flower arrangement); Sado (tea ceremony); Hochoshiki (schools of Japanese cuisine); Yusoku kojitsu (court and samurai rules of ceremony and etiquette); Emondo (traditional technique of dressing up for Junihitoe [a ceremonial Robe of a court lady]); Gagaku (Japanese traditional music and dance); shodo (calligraphy); Nihonga (Japanese-style painting); and Japanese martial arts such as kenjutsu (swordplay), battojutsu (the technique of drawing a sword), naginata jutsu (art of using a naginata halberd), kyujutsu (archery), hojutsu (gunnery) and gungaku (art of warfare), and is passed down from the Iemoto or Soke to their students.
- 「侘び・寂び」に対する理解も次第に変質し、美しい石灯籠を「完璧すぎる」とわざと打ち欠いたり、割れて接いだ茶碗を珍重するなど、大衆には理解し難い振る舞いもあって、庶民の間で「茶人」が「変人」の隠語となる事態も招いた(禅の極端化にも共通する過度の精神主義であるし、「粋な自分」を誇示する、本来の茶道とは外れた行為でもある)。
- The understanding of 'wabi (taste for the simple and quiet) or sabi (quiet simplicity)' gradually changed, behavior, like breaking a beautiful stone lantern for being 'too perfect,' treasuring a tea bowl that was repaired after being cracked, became incomprehensible for the masses that it made locals to call 'chajin' (a man of tea) as 'henjin' (abnormal man) (it had a close resemblance to extreme Zen and excessive spiritualism and was a behavior far removed from the original sado).
- 「宗易愚拙ニ密伝‥、コヒタ、タケタ、侘タ、愁タ、トウケタ、花ヤカニ、物知、作者、花車ニ、ツヨク、右十ヶ条ノ内、能意得タル仁ヲ上手ト云、但口五ヶ条ハ悪シ業初心ト如何」とあるから「侘タ」は、数ある茶の湯のキーワードの一つに過ぎなかったし、初心者が目指すべき境地ではなく一通り茶を習い身に着けて初めて目指しうる境地とされていた。
- As it is said 'Soeki's secrets are kohita, taketa, wabita (subtle taste), ureta (sorrow), toketa, hanayakani (floridly), monoshiri (knowledgeable), sakusha (author), hanagurumani (flower car), and tsuyoku (powerful); and those who mastered in these ten secrets are taken as qualified, but five of them are not for the beginners,' 'wabita' was only one of the numerous key words used in tea ceremony; it is not a stage at which a beginner should aim, rather, it was assumed a stage that was able to be aimed at for the first time with the tea worn to the learning body in general.
- 各流派による点前の形態や茶会様式の体系化と言った様式(「結婚式には礼服を着る事」程度のマナ−の範疇である)の整備に加えて、「人をもてなす事の本質とは(常日頃の振る舞いと、その奥底にある心の本質に気を使わないと、本当の意味で人をもてなす事はできない)」と言った茶道本来の精神を見直すことにによって、現在「茶道」と呼んでいる茶の湯が完成したのである。
- The current chanoyu called 'sado' was completed by reexamining the structure of temae (a formalized chano yu procedure) of each school, adding the ritualization structure of tea parties ('one of the basic mannerism is to wear full dress at weddings'), and reexamining the original idea of sado, 'the essence of hosting a guest is (the guest cannot be truly entertained if the person does not take a full consideration of daily conduct and be aware of the essence at the bottom of one's heart).'
- 現在も玉露や抹茶を中心とした高級茶の代名詞となっているが、近年の食品の表示基準の厳格化の波を受け、京都府茶業会議所が「宇治茶」の定義を当初「京都府内産茶葉が50パーセント、後の50パーセントが滋賀県・奈良県・三重県のいずれかの産地のものであること」と定めたが、全国の茶の生産量に占める「宇治茶」の割合がわずか数パーセントである中、「宇治茶」として販売できる量が少なくなるという業界内の声を受け、「前述の1府3県のいずれかの産地の茶葉を京都府内で仕上げ加工したもの」であると修正された。
- It is still a synonym for high-class tea mainly including gyokuro (refined green tea) and maccha (powdered green tea), but influenced by the recent tightening of standard of displays for food, Kyoto Prefecture Chamber of Tea Industry initially defined 'Uji cha' as 'tea leaves of Kyoto Prefecture produce occupying 50%, and those from any of Shiga Prefecture, Nara Prefecture, or Mie Prefecture occupying the other 50%,' then reflecting opinions in the industry, that this makes the amount to sell as 'Uji cha' decrease, in the situation that the ratio of 'Uji cha' in national tea production is only a few percent, this was modified to 'tea leaves produced from any of the 4 prefectures above and processed in Kyoto Prefecture.'