고보리 엔슈(小堀遠州)의 다도관

• 영문명: Perception of Tea Ceremony of Enshu Kobori -Focusing on 「Kakisutenohumi」-
• 발행기관: 한국차학회
• 저자명: 조용란(Yong lan Cho)
• 간행물 정보: 『한국차학회지』제20권 제4호, 32~43쪽, 전체 12쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2014.12.31

영문 초록

This manuscript reports the outlook on tea ceremony of Enshu Kobori who was a representative of Daimyo-tea in the early Edo period. His concept about tea ceremony is reflected finely in 『Kakisutenohumi』. As a feature, he introduced the Confucian idea of the tea ceremony, and his feudal thought is strong. Furthermore, he used the phrase clause of the Japanese classic essay 『Makuranosousi』 with a taste of the tea ceremony and interpreted the definition of beauty by each season. In the tea service set, he was not concerned with a past feature and used a tea service set in the present appropriately, and thought that there was more value to succeed by his descendants. He said sincerity is more important for kaiseki cuisine than rare materials. In addition, Enshu emphasized the stage effects of the tea-ceremony room in a mountain and regarded the preparations to invite visitors anytime to be important. Enshu Kobori respected the document of Juko Murata, who were late masters of tea ceremony and accepted Japanese-style independence of will, the mind of Chakaitimi (tea and Japanese poem is the same thing) from Jyo Takeno, and succeeded the originality of Rikyu Sen. He then took over the Samurai tea ceremony of Oribe Furuta. Overall, he developed the tea ceremony world peculiar to Enshu.

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키워드

Enshu Kobori Daimyo-tea the early Edo era Confucian idea Kireisabi