Sencha tray “Banana Leaf with Frog” | Jōzan 丈山 | 20th century

Sencha is a somewhat lesser-known form of the tea ceremony; its aesthetic differs from that of the major tea schools, where the powdered green tea matcha is prepared. Sencha was introduced from China in the 17th century by the priest Ingen Ryūki, the leading figure of the Ōbaku school at Manpukuji in Kyoto. In this ceremony, loose-leaf tea - usually the prized gyokuro - is served.

No information could be found about the woodcarver who created this tray. It captivates with its balance of form and grain. It appears that the artist simply followed the dictates of the material rather than imposing his own will upon it. The charming little frog, carved directly from the wood, is a delightful touch. Such a supple attitude toward nature is entirely consistent with the spirit of the sencha tea ceremony, in which elegant simplicity and authentic flavor are particularly valued.