用語集
Tea ceremony glossary
Schools, tools, etiquette, and seasonal terms, organized so you can use them during practice or at a tea gathering.
Find Terms
Find terms
Showing 181-200 of 254 terms
- Term
Hakama
hakamaFormal divided garment worn by men at more formal gatherings; a visible index of how formal an occasion is.
Read more - Tool
Hagi chawan (Hagi bowl)
hagi chawanBowls from Hagi whose crazed glaze absorbs tea and changes over years of use — the seven transformations of Hagi.
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Hakeme chawan (brushed-slip bowl)
hakeme chawanKorean-lineage bowls where white slip is brushed on and the brush strokes are left as the decoration.
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Hakogaki (box inscription)
hakogakiWriting on a utensil's box giving its name, provenance, and maker; a principal basis of attribution.
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Hassun (two-item tray)
hassunA plain cedar tray of one item from the sea and one from the mountains, served as host and guests drink together.
Read more - Seasonal
Hatsugama (first kettle of the year)
hatsugamaThe first gathering of the year in January; the largest annual event for a teacher's group of students.
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Hatsuburo (first brazier)
hatsuburoThe changeover in May from the sunken hearth to the portable brazier, opening the warm half of the year.
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Hanaire (flower vessel)
hanaireThe vessel for tea flowers, hung or set in the alcove; with the scroll, the centre of the alcove display.
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Haboki (feather brush)
habokiA brush of bird feathers used to sweep ash from the edges of the hearth or brazier.
Read more - School
Hayami-ryu
Hayami-ryuA Kyoto school founded by Hayami Sotatsu, a senior student of Urasenke's eighth head, reflecting court aesthetics.
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Hi-iro (fire colour)
hi-iroReddish-brown colouring produced on unglazed ware by the flame during firing.
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Higashi (dry sweets)
higashiDry sweets served with thin tea; small, keepable, and arranged in pairs for colour and shape.
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Higashi-bon (tray for dry sweets)
higashi-bonA flat tray on which dry sweets are arranged and offered with thin tea.
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Higashiyama culture
Higashiyama bunkaThe culture of Ashikaga Yoshimasa's Higashiyama period, in which shoin tea was established.
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Higo Koryu
Higo KoryuThe warrior-class schools of Kumamoto, descended from Sekishu-ryu, with a strongly regional character.
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Hisada-ryu
Hisada-ryuA Sen-lineage school of the Hisada family, closely connected to Omotesenke and valued for its study of procedure.
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Hishaku (ladle)
hishakuA bamboo ladle for drawing hot water and cold; the utensil handled most often, and the one that shows a host's movement most plainly.
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Hibashi (fire chopsticks)
hibashiLong metal chopsticks for arranging charcoal in the hearth or brazier.
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Hira-chawan (flat summer bowl)
hira-chawanA shallow, wide-mouthed bowl used for thin tea in summer, letting the tea cool and suggesting coolness.
Read more - Etiquette
Hira-demae (standard thin-tea procedure)
hira-demaeThe standard carrying procedure for thin tea; the baseline from which every more advanced procedure is learned.
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