Topic: Differences between Song Dynasty and Japanese Tea Ceremonies

I was previously under the impression that Japanese Tea Ceremony was a thing unto itself, but was recently watching a video of the Tea Master (courtesy of Stephane Erler) and saw the original Song Dynasty style, which has several differences from what I learned at Urasenke.  Does anyone know anything off-hand about the differences between the two or any sources which address the evolution of the tea ceremony in greater detail?

Re: Differences between Song Dynasty and Japanese Tea Ceremonies

I never heard of this old style. Can you copy here the details about the video? Title, director, publisher...
thanks a lot

Re: Differences between Song Dynasty and Japanese Tea Ceremonies

One diffrence is the tea hat was used, nowdays similar shaded plantation tea as gyokuro is used for matcha, generally old teaplants, and the tea is steamed to stop oxidization, than stored, until ground and packaged, so this is a new technology.
  As I read Song dynastie tea was teabuds, generally unopened and covered with white hair were picked, so it was white tea, and pressed into forms.
before Tang dynastie  -  boiled tea       
Tang Jiancha  -  pressed, broken to peices and cooked tea.
Song Diancha  -  Tea ground from pressed form and stirred up with hot water.
Ming  Jiancha (paocha)   -   Many infusions, leaf tea.
Qing gongfucha  -  Infusions strategically and artistically executed .


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Re: Differences between Song Dynasty and Japanese Tea Ceremonies

Here's the video:

http://teamasters.blogspot.com/2009/08/ … m-cha.html

Oni,

Do you know the Chinese character for 'Dian' in Diancha? When you say stirred up do you mean whisked, as with a tea whisk used today in Japan?