Study of “Temae of Koicha (a procedure of making thick tea in tea ceremony)”

Abstract

“Koicha (thick tea)” and “Usucha (thin tea)” are two kinds of procedure in “Sado”, one of the representative of Japanese traditional culture, are different in manners or appearance of finished tea. Recentry, “Usucha” is more generally in Japanese tea ceremony, however there is also the theory that “Koicha” was common in past. In “Sado”, people learn the procedure of “Usucha” first, then they proceed to procedure of “Koicha” after gaining experiences. So, Learning of the procedure of “Koicha” needs enough of experiences of “Sado”. Because of the thinking that the number of experts of “Koicha” is decreasing, in this study, process analysis was performed by comparison of expert and non-expert with movie shooting. As a result, there were difference in the process, and result of further motion analysis, a difference in how to move the “Chasen (tea whisk)” between expert and non-expert was shown.