We will develop an appreciation for the beauty of nature, especially the awesome beauty of the changing seasons.

whitecont.jpgJapan has four clear-cut seasons, Spring (Haru), Summer(Natsu), Autumn(Aki), Winter(Fuyu).
The Japanese make a lot of the fact that they have four distinct seasons - as if it was something unique to our country. We will develop an appreciation for the beauty of nature, especially the awesome beauty of the changing seasons.
In tea ceremony, seasonality and the changing of the seasons are important as well. Traditionally the year is divided by tea practitioners into two main seasons: the sunken hearth (Ro) season, constituting the colder months (November to April), and the brazier (Furo) season, constituting the warmer months (traditionally May to October).
For each season, there are variations in the performance of the tea-making procedure, utensils and other equipment used.

In order to serve the guest a memorable bowl of tea, the host prepares the tea room with great care, selecting flowers in season and serving a seasonal meals and tasteful implements and furnishings suited to the particular occasion, so as to give the guest a sense of fulfillment and spiritual richness.

snack.jpgApril is seen as the beginning of Spring, and for many the beginning of the "new year".
cherry blossoms are in full bloom in most regions of the country and the weather is pleasantly mild. We coordinate tea utensils to express the feelings of Spring.
Also in April, the sukigama is used. It is a wide flat kettle with a large wing around the middle. The wing rests on wooden blocks that sit on the inside ledge of ro. It is used in the coming summer months to suggest coolness by blocking the view of the fire from the guests.

In this way, we enjoy each seasons with long-standing Japanese traditional event such as "New Year" "Doll's Festival" “Cherry Blossom Viewing”,"Boys' Festival" "Star Festival" "Gion-matsuri" “Moon Viewing” “Autumn Leaves Viewing”.

I have all of you for the ideas of an event associated with a seasonal taste and specific theme related to Kyoto in Joukeian


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