This is the Silver pavilion (Jisho-ji) 'Ginkaku-ji'; Built by the last shogun Ashikaga Yoshimasa bofore a major civil 'Onin" wars broke out in Japan. It is one of the few buildings from to survive this era and was built for his retirement. It was later reiceved and adapted as a Zen Buddhist sect Temple. It is famous for its classic beauty, bieng the birth place of all Japanese dry rock/gravel gardens, and retains one of the oldest tea houses in existence, the Toku-do'.
This is the 'Kobuto-mon' (front gate house) of the ancient teahouse complex named 'Konnichi-an'. Also caught in its winter beauty, it is the offical residence of the Grand Tea Master Zabo-sai 'O-Iemoto' of Urasenke, and his family. It is one of the three properties of the extended 'senke' family line, and is considered to be a national treasure of Japan. It contains classic tearooms and architectual achievments making it a mecca for tea people from all over the world.
This is one of the starkly beautiful walk-ways of one of the subtemples of the Daitoku-ji Zen Temple.
This is a picture of one of the wonderful teachers that hands down the teachings straight from the grand Tea Master. Randy Burks is on the left; and Gary Caddiwalledar Sensei is on the right. "Gary Sensei" has taught 'Midori-kai' (green society) students at Urasenke for many years and is a fine example of the embodiment of "'peace through a bowl of tea". He came from the state of Texas, and has been highly influential to countless tea students from around the world.
This is a picture of Hounsai sama, grand tea master before Zabo-sai sama. He is now in retirement, and is the distinguished white haired gentlemen on the left. On the far left is his gracious wife O-OkusamaMidori-kai sutdents with him are Randy Burks, Scott Mortinson, Florence Harada, and Austin Babcock.
Yet another picture of Midori-kai sutdents at a celibratory event.
Randy Burks standing with some of the other venerable tea teachers who instruct at Urasenke
Detail of a utensil placement used for the making of thin Tea
This is detail view of thin tea untesil arrangment.
A full view of 'tana usu-cha'. This is a thin tea ritual using a stand called a 'tana' that helps in the display of objects
Another view of 'tana Usucha'- thin tea utensils using a western demi-sugar bowl as a tea container
These three items are used in 'Thick Tea' rituals known as Koi-cha. From left to right there is the 'cha-ire'[thick tea container], 'cha-shaku' [tea scoop], and 'shifuku' [satchel that holds the cha-ire]
Tea whisks, are used to whip the tea. The one on the left is used to 'knead' thick tea. On the right is one used to whip thin tea into a frothy delight.
A tea ladle and lid rest
This is a teabowl that has suffered damage, but then has been lovingly restored with gold laquer. Such pieces are used in October. This is a time to use flowers that have 'crazily' bloomed out of season, distressed tea utensils, and autumn themes as we 'say goodbye' to the portable brazier[furo] until next May. From November until April, the sunken hearth[Ro] shall be used in the tea room.
This is a different sweet tray. It is bent wood birch bark from the state of Alaska.
Three types of bowls for use in tea are on display. On the left is a type of bowl called 'Ohi-raku'. It is a rich honey colored low fired tea bowl that can be used for thick or thin tea. The center bowl is a 'Kyo-yaki' style bowl with Autumn leaves painted with multi-colored overglazes. The bowl on the right is a bowl named 'seven spirals'.
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