茶の湯 in サンフランシスコ ・ Japanese Tea Ceremony を San Franciscoで

表千家四方社中の茶の湯ブログ Japanese Tea Ceremony Blog for Shikata Shachu – Omotesenke

闘茶から茶カブキへ・From Battle of Teas to Tea Kabuki

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鎌倉時代後期に入ると日本各地で茶樹の栽培が行われるようになりましたが、産地間で品質に差がありました。最高級とされたのは京都郊外の栂尾(とがのお)で産出された茶で「本茶」と呼ばれ、それ以外を「非茶」と呼びました。栂尾は「日本最古の茶園」のある高山寺が有名です。

In the late Kamakura Period, tea trees were being planted throughout Japan.  However, there were great differences in quality depending on the place of origin.  Tea produced in Togano’o (outside Kyoto) was considered the best, and was referred to as “honcha” (main tea).  Other teas were referred to as “hicha” (other tea).  Togano’o is known for its oldest tea field at Ko’uzan-ji.

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闘茶は当初本茶と非茶を飲み分ける遊びとして始められました。後に宇治の茶の質が向上して宇治茶が栂尾茶と並んで本茶として扱われるようになりました。村田珠光・武野紹鴎・千利休によって侘び茶が形成されていくと、闘茶は享楽的な娯楽・賭博として侘び茶からは排除されるようになりましたが、歌舞伎者らによって歌舞伎茶として愛好され続けました。そして侘び茶にも17世紀に作成された『千家七事式』には「茶カブキ」として取り上げられて闘茶も侘び茶の一部として編入されることとなりました。

To’ucha” (battle of teas) originated as a play to differentiate honcha and hicha.  The quality of tea from Uji improved, and later came to be treated as honcha along with Togano’o’s tea.  With the establishment of wabi tea under Juko’u Murata, Jo’u’o’u Takeno and Rikyu Sen, “to’ucha” was gradually excluded for its focus on entertainment or gambling.  And yet trendsetters of the time (known as kabukimono) continue to practice it as “Kabukicha.”  In the 17th century, it was picked up as one of the seven disciplines (“Shichijishiki“) of the Sen family, and “to’ucha” finally became part of wabi tea as “chakabuki.”

茶カブキというのは、連客が亭主の点てる「試茶」二服を味わった後「本茶」三服の茶(試茶二種と同じ茶に加えてもう一種)を飲みあてるという、闘茶に似た式法です。

Chakabuki” is a ceremony similar to “to’ucha” in which the host first prepares two types of “shicha” (sample tea).  The guests tastes them, and the host then serves three bowls of “honcha” (main tea).  Two bowls contain the same as the earlier samples, and the third bowl has a tea not tasted before.  The guests must divine each.

【参考・Reference】

https://ja.wikipedia.org/wiki/闘茶

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