千利休の侘び茶における美学（上） : 唐物から和物（楽茶碗）への変化を中心に

Aesthetics in Wabicha of Sen Rikyu Focusing on the change from karamono to wamono (raku teacup)

Ji Qing

HABITUS

[PISSN] 2186-7909

[NCID] AA12942536

The wabi philosophy was, purportedly, established by Takeno Jouou (1502-1555) and perfected by Sen Rikyu (1522-1591). Later generations of researchers often considered it from an ideological perspective, but it was inadequate to conceptually analyze the aesthetics of Rikyu and its deepening into wabi. In contrast, few studies have considered Sen Rikyu's internal thought transformation , probably because he left few texts or documents, making it difficult to directly grasp his thoughts.
From a historical standpoint, this study empirically analyze d the wabi thought s based on the tools that Rikyu presented at a tea ceremony. Specifically, based on the “Yamanoue no Sojiki” and Rikyu's tea ceremony record, which were primary historical sources of the Rikyu period, we identified the vessels that Rikyu used in his later years. Additionally, we elucidated the characteristics of the vessels that show the idea of Wabi from an aesthetic perspective. Moreover, based on the texts of Yamanoue no Sojiki and sentences of the “Kokoro no shi no bun,“ I analytically extracted aesthetic scales for interpreting and evaluating suyori tools, that is, “ nari ” “hiro,” and “hu,” and used them to analyze the experience of specific vessels.
Rikyu's wabi philosophy took time to mature; the formation of this philosophy is deeply related to the tea age of Rikyu. This study divided Rikyu's thought into three stages, and examined the changes in tea utensils from adolescence to middle age from aesthetic and philosophical perspectives. The first phase was before the ninth year of the Eiroku (1566), when Rikyu hosted tea ceremonies using only tang goods. The second stage was from the ninth year of Eiroku to the twelfth year of Tensho (1584). During this period, Rikyu used Japanese products centered on Bizen ware, but the frequency of use of Japanese products was still low. The third stage was after the twelfth year of Tensho (1584). In the Rikyu tea ceremony during this period, tang and Japanese products were freely handled, and harmony with natural beauty was emphasized; it is considered the completion period of Rikyu's wabi.

jpn

西日本応用倫理学研究会