The Book of Tea: 茶の本 其の弐②

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 九月になって、少しだけですが秋らしい雲が混ざるようになった気がします.夏らしい巨大な入道雲と並んで、薄くぼんやりした雲が淡い空に遠慮気味に漂うのを見て、秋の僅かな気配を私は感じました.秋の日は釣瓶落としと言いますね.きっとすぐなのでしょうね.何もかも過ぎてゆくのは.こうした雲を別の例えに用いた人がいるようです.それでは陸羽先輩よろしくお願いします.

The fourth chapter is devoted to the enumeration and description of the twenty-four members of the tea-equipage, beginning with the tripod brazier and ending with the bamboo cabinet for containing all these utensils. Here we notice Luwuh’s predilection for Taoist symbolism. Also it is interesting to observe in this connection the influence of tea on Chinese ceramics. The Celestial porcelain, as is well known, had its origin in an attempt to reproduce the exquisite shade of jade, resulting, in the Tang dynasty, in the blue glaze of the south, and the white glaze of the north. Luwuh considered the blue as the ideal colour for the tea-cup, as it lent additional greenness to the beverage, whereas the white made it look pinkish and distasteful. It was because he used cake-tea. Later on, when the tea-masters of Sung took to the powdered tea, they preferred heavy bowls of blue-black and dark brown. The Mings, with their steeped tea, rejoiced in light ware of white porcelain.

 第四章は二十四の茶道具の列挙および説明に割かれており、三脚の火鉢とこれら道具を収める竹製箪笥から始まる.ここに我らは陸羽の道教象徴主義への思い入れを認める.それはまた中国陶器における茶の影響との関係を見て取るに興味深いものである.中国の磁器は、よく知られているように、精巧な翡翠の陰影を生み出す試みにおいて起源を持ち、唐王朝では、南方の青磁、北方の白磁を生み出すこととなった.陸羽は茶碗の理想的な色として青を認めた.それは飲料にさらなる緑を加えるからであり、これが白であると、赤みがさして不味そうに見えてしまうのだった.その理由は彼が団茶を用いたからであった.のちになって、宋の茶道家が抹茶を採用すると、濃藍色と暗褐色の重い器を使うようになった.明朝では煎茶を、白磁の軽い器で大いに楽しんだのであった.

In the fifth chapter Luwuh describes the method of making tea. He eliminates all ingredients except salt. He dwells also on the much-discussed question of the choice of water and the degree of boiling it. According to him, the mountain spring is the best, the river water and the spring water come next in the order of excellence. There are three stages of boiling: the first boil is when the little bubbles like the eye of fishes swim on the surface; the second boil is when the bubbles are crystal beads rolling in a fountain; the third boil is when the billows surge wildly in the kettle. The Cake-tea is roasted before the fire until it becomes soft like a baby’s arm and is shredded into powder between pieces of fine paper. Salt is put in the first boil, the tea in the second. At the third boil, a dipperful of cold water is poured into kettle to settle the tea and revive “youth of the water.” Then the beverage was poured into cups and drunk. O nectar! The filmy leaflet hung like scaly clouds in a serene sky or floated like waterlilies on emerald streams. It was of such a beverage that Lotung, a Tang poet, wrote: “The first cup moistens my lips and throat, the second cup breaks my loneliness, the third cup searches my barren entrail but to find therein some five thousand volumes of odd ideographs. The fourth cup raises a slight perspiration, – all the wrong of life passes away through my pores. At the fifth cup I am purified; the sixth cup calls me to the realms of immortals. The seventh cup – ah, but I could take no more! I only feel the breath of cool wind that rise in my sleeves. Where is Horaisan? Let me ride on this sweet breeze and waft a way thither.”

 第五章で陸羽は茶の点て方を説明する.彼は塩だけを用い他一切の材料を省く.彼は水の選定と沸騰の度合いについて議論の尽きない話題にも詳しく触れる.彼によれば、山の湧き水が一番で、川水と湧水は品質で二番目になるという.沸かし方には三段階あるという.最初の沸騰は魚の眼のような小さな泡が水面を遊ぶ時.次の沸騰は数珠の泡が水晶のように沸き起こるまで、三番目は茶釜の泡吹が荒々とこみ上げる時である.団茶は赤子の腕の柔らかさとなるまで、最初の沸騰で上質な紙の間に挟んでが粉々に切り刻む.塩を第一の沸騰で入れて、茶を二番目の沸騰で入れるのである.三番目の沸騰では柄杓一杯の冷水が急須に注がれ、茶を静め、「水の若さ」を蘇らせる.それから飲物が茶碗に注がれ飲み干される.これぞ甘露.薄ぼんやりと茶葉は穏やかな空に浮かぶ鱗雲、或いは翠玉色の流れに浮かぶ睡蓮のよう.唐の詩人、盧仝が記したのはこのような茶のことだった.「一杯目は唇と喉を潤し二杯目は孤独を癒やし、三杯目、枯れた五臓六腑が探し求めるは五千巻の文字を見出すのみ、四杯目はやや汗を浮かばせ、人生のあらゆる過ちは私の毛孔から消え去ってゆく.五杯目で私は清められる.六杯目で不死の国に招かれ、七杯目、いや、これ以上は飲めない.私は袖に抜ける冷たい風の息吹を感じるのみだ.蓬莱山はどこにあるのだろうか.やさしい微風に乗って、漂い流されるとしよう.(原文は『一碗喉吻潤、二碗破孤悶、三碗搜枯腸、惟有文字五千卷、四碗發輕汗、平生不平事盡向毛孔散、五碗肌骨清、六碗通仙靈、七碗吃不得也、唯覺兩腋習習清風生.蓬萊山、在何處、玉川子乘此清風欲歸去』である)」

The remaining chapters of the “Chaking” treat of the vulgarity of the ordinary methods of tea-drinking, a historical summary of illustrious tea-drinkers, the famous tea plantations of China, possible variations of the tea service and illustrations of the tea-utensils. The last is unfortunately lost.

 「茶経」の残りの章は日常での野暮な茶の飲み方について、著名な茶飲みの詳細な歴史的抄録、中国の有名な茶畑、茶の湯の多様性と茶道具の図を扱っている.最後の章は残念なことに失われている.

The appearance of the “Chaking” must have created considerable sensation at the time. Luwuh was befriended by the Emperor Taisung (763-779), and his fame attracted many followers. Some exquisites were said to have been able to detect the tea made by Luwuh from that of his diciples. One mandarin has his name immortalised by his failure to appreciate the tea of this great master.

 「茶経」の登場は当時、相当な話題を呼んだものに違いない.陸羽は代宗帝(763-779年)の援助を受け、彼の名声は多くの門弟を惹きつけた.通人の中には陸羽の点てた茶と弟子の点てたものを飲み分けることができたと言われる.ある官吏はこの名人の茶を鑑賞できなかったために、永遠に名を記憶されたという.

In the Sung dynasty the whipped tea came into fashion and created the second school of Tea. The leaves were ground to fine powder in a small stone mill, and the preparation was whipped in hot water by a delicate whisk made of split bamboo. The new process led to some change in the tea-equipage of Luwuh, as well as the choice of leaves. Salt was discarded forever. The enthusiasm of the Sung people for a tea knew no bounds. Epicures vied with each other in discovering new varieties, and regular tournaments were held to decide their superiority. The Emperor Liasung(1101-1124). who was too great an artist to be a well-behaved monarch, lavished his treasures on the attainment of rare species. He himself wrote a dissertation on the twenty kinds of tea, among which he prizes the “white tea” as of the rarest and finest quality.

 宋朝には抹茶が流行となり、二番目の茶の流派が生まれた.茶葉は小さな石臼で挽かれ、湯に入れ、竹を割いたきめ細かい小箒で泡立てることで仕立てられた.この新しい手法は茶葉の精選と同じように陸羽の茶の点て方においていくらか変化をもたらした.塩は以来廃止された.宋の人々の茶への熱狂は尽きるところがなかった.通人は互いに競って新たな変わった方法を探し、自分たちの優秀さを決めるべく定例の品評会が行われた.徽宗帝(1101-1124年)は芸術にあまりに優れていたため、君主としてはまともでなかったが、希少な品種の入手に関して彼は私財を惜しまなかった.彼自身も二四種類の茶について品評を記し、その中で彼は最も希少で上質な茶を「白茶」として称賛したのだった.

投稿者: 吾郎

2019年12月11日に事務所創設.法律以外の様々な問題を取り扱います.Office est. 11/12/19. Our articles include essay, translation, study about literature, psychiatry(psychopathology), humanities and sometimes roofless vehicles.

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