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Essay / Research Paper Abstract
A 4 page research paper that describes the social and esthetic dimension of the Japanese Tea Ceremony. The serious practitioners of this art develop a particular “mind set and body control” that facilitates them transforming the tension-producing details of everyday life into “moments of beauty, meaningfulness and tranquility” (Keenan 30). Bibliography lists 4 sources.
Page Count:
4 pages (~225 words per page)
File: D0_khtea.rtf
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of this art develop a particular "mind set and body control" that facilitates them transforming the tension-producing details of everyday life into "moments of beauty, meaningfulness and tranquility" (Keenan 30).
This beneficial result evolves from making an everyday chore into an art form that as an esthetic purpose beyond its practical dimension. It is believed that tea was first introduced
into Japan from China as early as the eighth century (Macauley 34). While the tranquilizing effect of the Tea Ceremony is frequently mentioned in Western literature, there is much
more to the "Way of Tea" than is readily apparent to Westerners, as the perspective cultivated by the ceremony can "spill over" into how the participants view their everyday activities
(Keenan 30). The Tea Ceremony has three dimensions, which are social, esthetic and religious (Keenan 31). That the Tea Ceremony is a social event is obvious. Guests arrive at
an appointed time and food and drink are served. The "chakai" or "thin tea" can take anywhere from 15 minutes to an hour or so and can accommodate an unlimited
number of guests (Keenan 310. A more formal tea, the "chaji" or "thick tea" is also a social occasion, but it involves more highly structured rituals, a meal served in
multiple courses, intermission in a garden and then the "solemn thick Tea Ceremony," which is followed by the less solemn thin Tea Ceremony" (Keenan 31). A thick tea can last
anywhere from three to five hours and, at most, there will be five guests present (Keenan 31). Both versions of the Tea Ceremony have the same purposes, which is to
serve "food and drink to guests in the spirit of hospitality" (Keenan 310. According to Lu Yu in his ancient text on this subject, "The Classic of Tea," there
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