The concept of wabi in the tea ceremony

In this lecture, Dr Kōzu will reconsider the fundamental interpretation of wabi in the Tea Ceremony.

It has been generally accepted that the ancient Chinese method of drinking tea, in which hot water is poured over powdered green tea (matcha) and stirred, was introduced to Japan by the Japanese Zen monk Yōsai in the 13th century, and it was eventually developed into the unique Japanese tea ceremony by the Tea Master Sen no Rikyū 300 years later. The term Wabi or Wabi-cha (poverty tea) is closely associated with Rikyū’s practice, but originally the term wabi indicated the practice of people with humble means who could not afford expensive utensils, or a luxurious tearoom, and could only serve a few dishes to their guests. 

Wabi has been discussed in the context of Zen aesthetics in the past, but the concept of wabi does not exist in Chinese Buddhist aesthetics which favoured splendour. Then what is wabi?

About the speaker

Dr Asao Kōzu was born in Tokyo in 1953. Graduated from the School of Political Science and Economics at Waseda University. After completing the master's course at the graduate school, he received a scholarship from the Adenauer Foundation and studied at the University of Mannheim in Germany for 2 years. 

He obtained his PhD (Science) at the graduate school of Tezukayama University. He specializes in the history of Japanese culture and the history of the tea ceremony. After working as an assistant university professor, he currently devotes himself to writing.

He has published widely on the subject of the Tea Ceremony and lectures regularly.

Registration

This lecture is free to attend, but essential to register. Please contact Meri Arichi and Kiyoko Mitsuyama-Wdowiak at mailtocjal@gmail.com 

• Organiser: Circle of Japanese Art London
• Contact email: mailtocjal@gmail.com 

Image credit: Taian Tea Room, Myōkian, Kyoto, designed by Rikyū