Evening star. [volume] (Washington, D.C.) 1854-1972, 1892-03-26

Il
f. In the light of Euro
pean civilization il is difficult to conceive OF
an entertainment which may be styled rite,
and as such observed with special forms and in
particular places whose purpose is metaphysical
and in which student soldier or statesman
seeks contemplation or development OF ideas
| upon any subject, no matter Its nature; by
| which culture, fine manners and purity OF life
| are promoted. and for the enjoyment OF which
the guest must possess culture OF the highest
| order, familiarity with etiquette, fine CONVEX
sational powers, an appreciation OF the beau
| tful. and the accomplishment OF arranging
| flowers. plants and paintings for the most
| charming effects.
HOW SUCCESS rs MEASURED
The guest at formal tea In the japanese
capital is always sure that the beverage will be
| Of the finest quality; but the host measures his
! success not by the preparation of his tea, but
| by the proper observance of certain forms in
| serving it. without which his entertainment is
| simply feast, pleasing in its order and beauty,
but failing in its object because of its length,
ceremonial and lack Of excitement.
Japanese historians state that this social
| feature was an importation from China along
with the tea plant; that it was first practiced
| by old men living in retirement who went out
among the hills. taking with them only the
barest necessities. and, selecting a beautiful
place. built pavilion, in which forgetting the
cares of life, they contemplated the exquisite
| scenery before them. Whatever led to purity
Of thought, such as the gods, flowers. trees,
became theme Of conversation. Generals and
other high officials sought in its observance the
quiet and concentration of mind necessary for
solvinga successful maneuver. code for it
was written during the thirteenth century by
Shirks, q noted scholar and man of refinement;
two centuries later it was revised by Hideyashi,
famous in Japan a. a warrior and statesman,
whose m haa az Avs
tematized. There are Ave or more forms of
the formal tea. but that called senke is the
most popular. The ceremonies differ for sum-
mer and winter and vary with the quality of
tea used. OF the latter there are two varieties
known as Koi-cha and Usu-cha, the use of the
former requiring greater ceremony than that
OF the latter. In either case the tea IL powdered.
WHERE THE TEA Is GIVEN.
The tea Is given in one room OF house sepa-
rate from the residence and specially devoted
to the purpose. In cities such house stands on
lot bordered by thick hedge but in the
country it is built on summit that commands
beautiful landscape. In both cases the
grounds are flower garden of unusual beauty
The house is built of the finest wood, the roof
IL shingled and the workmanship throughout
OF the highest order. The tea chamber meas
ures fourteen by twenty-seven feet; the ceiling
is Of wood and the walls white or light gray in
color; the mating is of the finest quality and
in the center should be an opening for fire.
bowl in winter. raised platform in one cor
ner is used for flowers and plants in rare pots
or vases. Roll pictures, ancient scrolls or
other curious manuscript are displayed on pill
lars Of sandal wood or ebony. Another corner
accommodates rare screen. between the leaves
OF which hang the kama, kettle Of quaint de-
sign, made OF very thick iron. Beneath it is
low stand on which, in white ashes, are live
charcoals. The water used is pure and is drawn
from spring set apart for the formal tea.
Near at hand is a cabinet of mulberry three feet
high and containing three shelves. on which are
jars of powdered tea, box of incense and a
white feather brush. Beneath is a vessel of
fresh water.
Two other rooms are required to complete a
building SO unique in purpose. One is pret-
tlly designed reception room and the other an
apartment in which the utensils are arranged
in order Of use.
RECEPTION OF THE GUESTS.
The tea does not last longer than two hours.
Invitations are written and sent by messenger
for noon, p. m. or a. m, as the host may
wish. Whatever the hour. full dress is the cos
tune The guests on arrival are received in a
pavilion in the garden. in a reception room or
else in the gallery about the tea chamber A
few minutes are spent in conversation in ad-
miring the landscape or the flowers il in town,
that beautify the grounds. They are now
guests entering in order Of age, while the host
kneels without.
Now is the crucial moment for the host
whose wealth and accomplishments may be
said to be on exhibition. The proverbial
pride OF our grandmothers in displaying their
rarest china is moro than surpassed by that
which be feels in the beauty richness and
splendor Of his wares, bowls and furniture,
His pottery, hanging pictures, flowers and
vases are examined critically by the guests
who, in native fashion, sit during such time on
SO hat ba
vited brilliant company to pass judgment
upon his culture and refinement
The hanging pictures al e inscribed, II possi-
BILE. As the characters are those used BY the
ancient scholars OF Japan a classical education
is required to understand them
Love Of flowers is one of the most pleasino
characteristics Of the Japanese. and the ar,
rangement Of them in the tea chamber ia
studied carefully by the guests. especially with
respect to the weather and the light Of the
room. Their effects in color are exhibited in
the most ingenious manner. Transparent bowls
are used, some plain and others Of the richest
hue. They are partially filled with water. on
the surface OF which float the most exquisite
blossoms They are then exposed to the sew
eral conditions Of light in such positions that
| the prismatic hues reflected from the bowls
blend with the rich colors Of the flower and
present effects indescribably beautiful. A
similar exposure is made with the blossoms he
meath the surface, and with resulting combine
tons that afford still richer hues and more
dazzling spectra.
PRHPARED FOR THE ooNTEMpLAr1vr STATE.
After this interchange Of artistic ideas and
the mental refreshments due to the inspection
and study of the beautiful the guests mind il
freed from care aud prepared for the contem-
plative state suited to the very intellectual con-
versation at a later hour. The flower exhibit
finished the guests seat themselves in a semi
circle; the host proceeds to the door of the
| room, and bowling smilingly remarks. .sThe
honor of your company is a source of much
pleasure. shall now make the FIRE." After a
short absence he returns with basket of char
| coal, q pair Of tOngs. two spirsl-sbaped
handles for the kettle, q tea bowl. q iadle a
spoon for the tea, q bamboo whisk stirrer and
| purple silk cloth for wiping each vessel be-
fore use. In Preparing the fre beneath the
kama the charcoal is arranged in special wav.
In all parts Of the formal tea the positions Of
| the utensils and the movements of the host are
| regulated by code. Incense 10 burned to disneI
| the odor OF the charcoal
| At this stage refreshments are served in a
prettily decorated room apart from the tea
chamber. The dainty cups, bowls and other
wares, the silken napkins, the lacausred stools
| and trays--the former square in shape with a
| rim around the edge-on which the dishsa ara
placed. form most inviting scene. One course
| ID invariably rice, and the last \ rare confec
ton or fruit The host attends the table,
himself He does not eat with his guests, but
receives from each choice morsels Of food on
| the palms OF his hands. At the end OF the last
course he engages each guest in short CONVEX.
sation and then retireo leaving hia com ma y "a