The Japanese Spirit

by Yoshisaburo Okakura

Turning now to the consideration of other sets of phenomena, as an illustration of the Japanese character, let me tell you something about the tea-ceremony and kindred rites.

To begin with the Cha-no-e (or Cha-no-yu), or tea-meeting, this much-spoken-of art originated among the Buddhist priests, who learned to appreciate the beverage from the Chinese. Indeed, the tea-plant itself was first introduced into Japan along with the name Cha (Chinese Ch'a) from the Celestial Empire, in the tenth century after Christ. During the following centuries its cultivation and the preparation of the drink was monopolised by the priesthood, if we except the cases of a few well-to-do men of letters. This fact is gathered from the frequent mention of tea-cups offered to the emperor on the occasion of an imperial visit to a Buddhist monastery. During all this time a sense of something precious and aristocratic was attached to this aromatic beverage, which had been regarded as a kind of rare drug of strange virtue in raising depressed spirits, and even of curing certain diseases.

This high appreciation of the drink, as well as the need of ceremony in offering it to exalted personages, gradually developed in the hands of monks with plenty of leisure and a good knowledge of the high praise accorded to its virtues by the Chinese savants, into a very complicated rite as to the way of serving, and of being served with, a cup of tea. A print representing a man clad as a Buddhist priest in the act of selling the beverage in the street at a penny a cup is preserved from a date as early as the fourteenth century, showing that the drink had then come to find customers even among the common people. But the ceremony of Cha-no-e, as such, never made its way among them until many centuries after. It was at first fostered and elaborated only among the aristocracy. Already in the fifteenth century, when the luxury and extravagance of the Ashikaga Shogunate reached its zenith in the person of Yoshimasa (1435-1490), the tea-ceremony was one of the favourite pastimes of the highest classes. Yoshimasa himself was a great patron and connoisseur of the complicated rite, as well as of other branches of art, such as landscape gardening and the arrangement of flowers.

There are two different phases of the tea-ceremony, the regular course and the simplified course, known among us as the 'Great Tea' and the 'Small Tea.' In either case, it might be defined in its present form as a system of cultivating good manners as applied to daily life, with the serving and drinking of a cup of tea at its centre. The main stress is laid on ensuring outwardly a graceful carriage, and inwardly presence of mind. As with the national form of wrestling known as ju-jitsu, with its careful analysis of every push and pull down to the minutest details, so with the Cha-no-e, every move of body and limb in walking and sitting during the whole ceremony has been fully studied and worked out so as to give it the most graceful form conceivable. At the same time the calm and self-control shown by the partaker in the rite is regarded as an essential element in the performance, without which ultimate success in it will be quite impossible. So it is more a physical and moral training than a mere amusement or a simple quenching of thirst. But this original sense has not always been kept in view even by the so-called masters of the tea-ceremony, who, like your dancing-masters, are generally considered to be the men to teach us social etiquette. Thus, diverted from its original idea, the Cha-no-e is generally found to degenerate into a body of conventional and meaningless formalities, which, even in its most abbreviated form as the 'Small Tea,' is something very tiresome, if not worse. To sit à la japonaise (not à la turque, which is not considered polite) for an hour, if not for hours together, on the matted floor to see the celebration of the monotonous rite, daring to talk only little, and even then not above a whisper, in the smallest imaginable tea-room, is not what even a born Japanese of the present day can much appreciate, much less so Europeans, who would prefer being put in the stocks, unless they be themselves Cha-jin or tea-ceremonialists, that is to say, eccentrics. How to open the sliding-door; how to shut it each time; how to bring and arrange the several utensils, with their several prescribed ways of being handled, into the tea-room; how to sit down noiselessly in front of the boiling kettle which hangs over a brasier; how to open the lid of the kettle; how to put tea-powder in the cup; how to pour hot water over it; how to stir the now green water with a bamboo brush; how to give the mixture a head of foam; how and where to place the cup ready for the expecting drinker—this on the part of the person playing the host or hostess; and now on the part of the guest—how to take a sweet from the dish before him in preparation for the coming aromatic drink; how to take up the cup now given him; how to hold it with both hands; how to give it a gentle stir; how to drink it up in three sips and a half; how to wipe off the trace of the sipping left on the edge of the cup; how to turn the cup horizontally round; how to put it down within the reach of his host or hostess, etc., etc., ad infinitum—these are some of the essential items to be learned and practised. And for every one of them there is a prescribed form even to the slightest move and curve in which a finger should be bent or stretched, always in strict accordance with the attitude of other bodies in direct connection with it. The whole ceremony in its degenerated form is an aggregate of an immense number of comme il faut's, with practically no margin for personal taste. But even behind its present frigidity we cannot fail to discern the true idea and the good it has worked in past centuries. It has done a great deal of good, especially in those rough days at the end of the sixteenth century, when great warriors returning blood-stained from the field of battle learned how to bow their haughty necks in admiration of the curves of beauty, and how to listen to the silvery note of a boiling tea-kettle. They could not help their stern faces melting into a naïve smile in the serene simplicity of the tea-room, whose arrangement, true to the Zen taste to the very last detail of its structure, showed a studied avoidance of ostentation in form and colour. To this day it is always this Zen taste that rules supreme in the decoration of a Japanese house.

Visit a Japanese gentleman whose taste is not yet badly influenced by the Western love of show and symmetry in his dwelling: you will find the room and the whole arrangement free from anything of an ostentatious nature. The colour of the walls and sliding-doors will be very subdued, but not on that account gloomy. In the niche you will see one or a single set of kakemono, or pictures, at the foot of which, just in the middle of the slightly raised floor of the niche, we put some object of decoration—a sculpture, a vase with flowers, etc. These are both carefully changed in accordance with the season, or else in harmony with the ruling idea of the day, when the room is decorated in celebration of some event or guest. This rule applies to the other objects connected with the room—utensils, cushions, screens, etc.

The European way of arranging a room is, generally speaking, rather revolting to our taste. We take care not to show anything but what is absolutely necessary to make a room look agreeable, keeping all other things behind the scenes. Thus we secure to every object of art that we allow in our presence a fair opportunity of being appreciated. This is not usually the case in a European dwelling. I have very often felt less crowded in a museum or in a bazaar than in your drawing-rooms. 'You know so well how to expose to view what you have,' I have frequently had occasion to say to myself, 'but you have still much to learn from us how to hide, for exposition is, after all, a very poor means of showing.'

To return to the main point, we owe to the Cha-no-e much of the present standard of our taste, which is, in its turn, nothing more than the Zen ways of looking at things as applied to everyday life. This is no wonder, when we remember that it was in the tasteful hands of the Zen priests that the whole ceremony reached its perfection. Indeed, the word cha is a term which conveys to this day the main features of the Contemplative sect to our mind.

In connection with the tea-ceremony, there are some sister arts which have been equally effective in the proper cultivation of our taste. Landscape gardening, in which our object is to make an idealised copy of some natural scene, is an art that has been loved and practised among us for more than a thousand years, although it was not indigenous like most things Japanese. This practice of painting with tree and stone soon gave rise to another art, the miniature reproduction of a favourite natural scene on a piece of board, and this is the forerunner of the later bonkei, or the tray-landscape, and its sister bonsai, or the art of symbolising an abstract idea, such as courage, majesty, etc., by means of the growth of a dwarf tree.

The same love that we feel for a symbolic representation is also to be traced in the arrangement of flowers. The practice of preserving cut branches, generally of flowering trees, in a vase filled with water is often mentioned in our classical literature. But it was first in the sixteenth century that it assumed its present aspect, when, in conjunction with the Cha-no-e, it found a great patron in that most influential dilettante Shogun Yoshimasa. Already in his time there were a great many principles to be learned concerning the way to give the longest life and the most graceful form to the branches put in a vase, besides investing the whole composition with a symbolic meaning. Up to this day we look upon this art as very helpful for the cultivation of taste among the fair sex, who receive long courses of instruction by the generally aged masters of floral arrangement, who, along with their teaching in the treatment of plants, know how to instil ethics in their young pupils, taking the finished vase of flowers as the subject of conversation. The masters of the tea-ceremony are also well versed in arranging flowers in that simple manner which is yet full of meaning called cha-bana, or the 'Zen type of floral art.'

You see how much all these arts have contributed to the production of our taste, whose ideals are the dislike of loudness and love of symbolic representation, with a delicate feeling for the beauty of line as seen in things moving or at rest. This last quality must have been immensely augmented by the linear character of our drawing, and also by the great importance we are accustomed to attach to the shape and the strokes of the characters when we are learning to write.