EARLY USE OF TEA



It is recorded that in the era of the Three Kingdoms in Cnina (221-265 A.D.) Wei Yao of Wu used Tea instead of liquor at entertainments, and that Wang Meng of Tsin also offered it to his guests.

中国の三国時代、２２１−２６５ Ａ．Ｄ．ＷｕのＷｅｉ Ｙａｏが歓待の方法としてお酒の変わりに茶を飲んだとの記録が残っています。そしてＴｓｉｎのＷａｎｇ Ｍｅｎｇもお客への接待に使っていた様です。

In the days of Hsuan Tsung of T'ang (713) lived Luch Wuh who wrote the Cha King, which contains all the lore of Tea vessels, Tea making, quality of water, and methods of infusing in vogue in his day, for which he himself was perhaps largely responsible.

唐（７１３）Ｈｓｕａｎ Ｔｓｕｎｇの時代、Ｌｕｃｈ Ｗｕｈと言う人がＴｈｅ ＣｈａＫｉｎｇと言うものを書いています。それには当時の器の事や、茶の入れ方、水の事、しんじる方法などが書かれています。多分彼は実際茶に深くかかわっていたと思われます。

Evidentry, Tea was a fashionable amusement of the T'ang as well as liquer, for this was the great era of the tipsy poets.

明らかに、お茶はお酒と同様唐の時代のファッショナブルアミューズメントでした。そう、ほろ酔い歌人達の素晴らしい時代だったと言えます。

It became mpre so still under tha Sungs when the custome of drinking powder Tea come in.

宗時代のお茶を粉にして飲む習慣からきていると思われます。

In Japan Shomu Tenno (724-749) was the first to offer Tea ceremonially, for it is written that he entertained a fundred priests with it ofter they had Chanted the Sutras for him in the palace. Hikic-cha is the expression used here, and it is uncertain whether it was imported or not.

日本において聖武天皇（７２４−７４９）が初めての茶の儀式をしたとあり、法会にさいし１００人の僧侶に茶を振舞ったと書いてあります。 挽茶は初めてその場で使われたと、さだかではありませんが伝えられています。

From the era Enryaku(782) to that Konin(810) Tea is mentoned in the Anthologies of Chinese poems called Shin-shu and Ryoun-shu, and again in those of the period Ninna(885) to Engi(901).

Ｅｎｒｙａｋｕ（７８２）からＫｏｎｉｎ（８１０）の時代、お茶は中国名詩選のなかにその記述が見られます。また後、Ｎｉｎｎａ（８８５）からＥｎｇｉ（９０１）に再度登場しています。

Sugawara Michizane also refers to it in one of his poems. In the second year of Engi(903) when the Emperor Uda retired the Emperor Daigo visited him at Ninnaji and was offered Tea.

菅原道真も又彼の詩の中で同様に表現をしています。宇多天皇引退後二年、Ｅｎｇｉ（９０３）醍醐天皇が彼のもとをたずね、仁和寺において茶を所望とあります。

In the Manyoshu appears the expression Usucha-no-setchie.

万葉集にはＵｓｕｃｈａ−ｎｏ−ｓｅｔｃｈｉｅと表現され載っています。

* A festival called Hiki-cha-no-sechie or Powder Tea Festival is mentioned as having taken place at Court in ancient times, but the Mokuga- setsu considers that had there been such a festival, details of it would have been found in the Court records, and that probably what is meant is the giving of Powderd Tea to the priests on the occasion of the reading of the Daihannya or Mahaprajna Sutra at Court in spring and autumn.

Ｈｉｋｉｃｈａｎｏｓｅｃｈｉｅもしくは粉茶祭は古代宮殿にて行われたと記録にあります。Ｍｏｋｎｇａｓｅｔｓｕは祭りの一種で、宮殿の記録の中にその使われた道具類が見られ、そしてそれは多分粉茶を僧侶達へ振舞ったあろう場面を想像し、ＤａｉｈｎｎｙａまたはＭｕｆａｐｒａｊｎａｓｕｔｒａ、宮殿の春と秋にもようされたと読めます。

It seems evident that from these days right throught the Kamakura period Tea was a luxury for the Court and Nobility and was not in use among the ordinary people.

鎌倉時代のお茶は、その宮殿や高貴性から前記の影響を受けたのは明白です。そしてそれは一般の人たちの物ではありませんでした。

And it was not made in the way afterwards practised.

それはまだ修練というものではありませんでした。

There is mention of "Japanese tes of Ureshino," a special kind called "Kanime-gata" or "Crab's eye shape" evidentry of the brick tea variety used by the Sungs, which seems to have been the sort made by Eisai Zenji from the shrubs that he planted at Seburiyama.

ＪＡＰＡＮＥＳＥ ＴＥＡ ＵＲＥＳＨＩＮＯによれば、ＫＡＮＩＭＥ−ＧＡＴＡもしくは蟹目型として記載があり宗の団茶の一種なのは明白でしょう。栄西禅師がセブリ山に植えた低木から摘みとられたと思われます。

Eisai also sent some seeds to Myoei Shonin, Abbot of Toga-no-o in Yamashiro in a jar called "Kogaki" or "Little Persimmon", and this jar is now one of the great treasures of that temple.

栄西は又、ＹａｍａｓｈｉｒｏのＴｏｇａｎｏにいるＭｙｏｅｉＳｈｏｎｉｎに壷の種を入れ贈りました。その小カキの壷が宝物として残っています。

The seeds he planted at Fukase at Toga-no-o and afterwards some of the plants that come up were transferred to Uji, where the soil was foud to be extremely suitable.

その種はＭｙｏｅｉＳｈｏｎｉｎによってＴｏｇａｎｏのＦｕｋａｓｅに植えられました。そしてそれが宇治に伝播し、その土地が極めて耕作に適した場所だったのです。

So more and more tea came to be planted there and the methods of treating the leaves by steaming and roasting were studied and improved, with the result that Tea of Uji is the finest in the country.

宇治での栽培は盛んになり、その耕作方法は進歩をかさね蒸す、炒るは研究と改良がなされこの場所は日本の最も茶の栽培の盛んなところとなりました。

Tradition has it that the seed was first sown in the footprints of a horse that was ridden between the old plants in the garden, and that it id for this reason that one of the oldest gardens of Uji, that belonging to Matsui of Kobata, is called Koma-no-Ashikage or Colt`s Hoofprint.

伝統として、初めて茶の木が植えられたのは農園の中の木々の間を子馬に乗って歩き、その蹄の後に種をまいた話が宇治に残っています。ＫｏｂａｔａのＭａｓｔｕｉに属していて、宇治茶発祥の地駒蹄影園と言われています。

After this, tea was planted at Ninnaji and Daigo, at Takarao in Yamato, at Tanabe in Kii, at Hattori in Iga, at Kamai in Ise, at Hongo in Totomi, at Kiyomi in Suruga, and at Kawagoe in Musashi.

その後、茶はＤａｉｇｏとＮｉｎｎｎａｊｉへ植えられて、広がって行きました。ＹａｍａｔｏのＴａｋａｒａｏ、ＫｉｉのＴａｎａｂｅ、ＩｇａのＨａｔｔｏｒｉ、ＩｓｅのＫａｍａｉ、ＴｏｔｏｍｉのＨｏｎｇｏ、ＳｕｒｕｇａのＫｉｙｏｍｉ、そしてＭｕｓａｓｈｉのＫａｗａｇｏｅ等です。

Uji also received attention from the Shogun Ashikaga Yoshimasa, who ordered his minister Ouchi Yoshihiro to have plantations of tes made there, and the five gardens of Asahi, Kanbayashi, Kyogoku, Yamana and Umoji, which were them established, are still in existence.

宇治は又、時の将軍足利義満の注するところとなり、彼の家来である大内義弘に茶の農園を作らせ管理しました。朝日、上林、Ｋｙｏｕｇｏｋｕ、Ｙａｍａｎａ、宇文字、これらの農園は今でも現存しています。

Them the Governors and Jito of all provinces were ordered to plant tea in their domains, and it was probably at this time that they discovered the existence of the Japanese wild tea.

そして、政府や地域の領主達はその領地において茶の栽培を始め、今日において、日本の野生品種を発見できる諸事情となったのです。

Tea is plucked about the fifth month, as some is early and some later it is distenguished as First, Second and Third crop.

お茶は六ヶ月で摘みとられ、早遅を識別して収穫されます。

The early plucked leaf is called Cha and the later bei.

早く摘んだ葉を茶と言い、遅い方をメイと言います。

It is prepared in various ways, but in all it is first steamed and then cooled and roasted.

それらはいくつかの方法に別れますが、いずれも始は蒸されて、それから冷やして炒られます。

When the leaves are infused with water it is called Ha-cha, Dashi-cha or Sen-cha.

それらは水分量によって葉茶、出茶または煎茶と呼ばれます。

When however it is powdered and mixed with water it is known as Mat-cya or Ten-cya, Ground or Grated Tea.

その後挽かれて粉にしたものがご存じの抹茶またはテン茶と呼ばれるものです。

There is another kind called Kawara-cya or Till Tea, made a leaves pressed into a hard flat mass some seven or eight sun long by seven bu thick.

もう一種類瓦茶と言うものがあり、これは葉を板状におしかためたもので、７ブッシェル厚の板で７から８日日干ししたものです。

The kind exported is put into a damp place before roasting and the leaves allowed to ferment.

炒る前に湿っぽい場所で発酵させたものがあります。

This is known as Ko-cya or Red Tea.

ご存じの紅茶と呼ばれるものです。

When the leaf germinate it is covered up with straw to remove the astrigency if the tree is intended for powder tea, but if it is for Sen-cha this is not done.

葉が発芽するとわらでそれを覆います。これは抹茶のために渋味をつけるためで、煎茶はしません。

The leaf is them plucked and dried and winnowed with a fun, and the lightest that flies off first from the tops of the leaves is classified as Superior, Medium and Inferior Thin Tea Ushu-cha.

葉茶は摘まれ乾燥されそして風によって吹き分けられます。最も上位の葉から選別され、中間下位へと残り最後に残った葉が薄茶になるのです。

What remains after this process is called Koi-cha or Thick Tea.

この工程を経て最上位は濃茶になります。

The stems and stalks that remain at the last used for Sencha.

へたや茎は煎茶になります。

Sen-cha is classed as Orimono Broken, Takano Tsume Hawk's Talons and Kashira-ha or Top Leaves.

煎茶は折物と呼ばれ、鷹の爪、頭葉と呼ばれたりもします。

Koicha is classed as Hatsu Mukashi, Ato Mukashi etc...

濃茶は初昔、後昔とかいろいろな名前が付けられます。







INTRODUCTION-1 TITLE CONTENTS