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The Origin of Ogawa school
head master of a school
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@Ogawa Kashin(1786-1855) founded the Ogawa school in Kyoto about 200years
ago. His given name was Hironobu, his informal name Kashin, and his tea
name was Koraku. He studied medicine under Taishu Ogino and practiced medicine
in the Imperial Palace. From when he was fifty, he quit his medical practice
in order to become a tea master.Tea has a long history in Japan. Many literati
and calligraphers took up sencha as a hobby from an early time.
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| @Kashin Ogawa, drawing on his knowledge of the"authentic" taste
of tea, insisted that tea was neither for satisfying thirst, nor merely
drink, Rather, it was a distilled elixir with a taste bordering on ambrosia.
Kashin devised his own hygienic and logical tea brewing rituals based on
his former experience as a doctor. |
| @ He was the very person who revolutionized the world of Japanese tea by
contriving an adequate way of making tea with Japanese green tea leaves
such as Uji tea leaves and devising new tea utensils. As mentioned above
tea has a long history in Japan. The Sencha tea ceremony had been very
much in voguein those days. He was the first person to invent the unique
way of making tea which was based on the research of the essential qualities
of tea leaves and conditions of the Japanese climate in all seasons.Lord
of Horikawa said "There was a way of making Sencha. He was the first
person who invented the way of making Sencha." He devised a combination
of tea utensils, and their arrangements. He invented procedures to make
delicious tea. His procedures were not merely defined by a certain rule.
"There is a way but not a certain rule for making tea. A rule for
making tea should not govern tea but tea should govern a rule." He
emphasized that the preparation techniques and the flavor of the tea should
take precedence over the appearance of the utensils. The preparation procedure
should consist of a series of evitable motions to infuse the authentic
essence of tea. |
| @Using analytic methods of the annual cycle of the four seasons during the year, he was able to perfect the method for making the best tea possible, these analytical methods are comparable to the scientific observations made by scientists today. With his experience as a physician he incorporated a hygienic aspect to the procedure. It is thought that this aspect was an innovation in those days. His procedures conformed to the law of nature but was still considered an elegant way of making tea. These logically organized and elegant rituals for brewing tea attracted many of the aristocracy such as Lord Tadateru Konoe, Lord Tadaka Ichijo and Lord Tomomi Iwakura. In addition, Mokubei AokiC Sanyo Rai and many other literati were associated with the founder, Kashin Ogawa who became celebrated as an original-minded sencha tea master with modern ideals. |
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