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Enshu-ryu

Enshu-ryu

Enshu-ryu grew out of the taste of Kobori Enshu, an early-Edo daimyo and tea master, and is the most polished of the warrior-class schools. Its aesthetic keeps Rikyu's wabi as a base while adding brightness and formal elegance — the quality known as kirei-sabi, "beautiful sabi". It is recognisable by arrangements that integrate painting and classical poetry, and by precise, composed movement.

Lineage

Kobori Enshu served as tea master to the shoguns Tokugawa Hidetada and Iemitsu, and as commissioner of works on Edo Castle, Fushimi Castle, and the Sento Imperial Palace. His deep grounding in the Kokinshu and courtly literature led him to give poetic names to many tea containers, scoops, and bowls; these became the group of objects known as the chuko meibutsu, the "revived masterpieces". Successive heads of the school include the character for "sei" in their names.

Character of its practice

Where wabi tea reduces, Enshu's taste refines. The result is neither the austerity of Rikyu nor the display of the shoin style, and it is the clearest example in tea practice of an aesthetic built by a single person's literary sensibility.

Where it is taught

The head house is in Tokyo, with groups throughout Japan.

Sources

  1. 遠州流(改訂新版 世界大百科事典) / コトバンク

    Supports: 遠州流が小堀遠州を流祖とする茶道の流派であること。古田織部の後をうけて将軍家光の茶道師範となった遠州が、大名茶全盛の時代に台子を中心とした「きれいさび」の茶法を開いたこと

About this article

Edited by the operator of Chaen (a one-person operation) / Last updated:

Tea ceremony descriptions can vary by school and source. Where interpretations differ, this glossary avoids definitive claims and focuses on broadly shared understandings. If you notice an error, please let us know viaContact. To learn about our organization, seeAbout Chaen.

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