The Tea Ceremony

Oribe was RikyuÕs top student, and is regularly listed among RikyuÕs Seven Worthies (nanatetsu), but he was his own man, and formulated many new styles.
Rikyu loved raku ware, and Oribe took this up, but changed it into a new type called Oribe ware. It is brightly coloured, but retains the off-balance, distorted wabi look. It was a freer development from the older type. It would be wrong, therefore to characterise Oribe as opposed to Rikyu: all his ideas have their origin in those of his master. He kept the Rikyu manner alive by letting it flow on, not freezing it. This is how a real successor should be.
Oribe moved from the Mediaeval tea-making methods that Rikyu had perfected to a freer, brighter mode, in keeping with Momoyama taste. This was called Ôdaimyo teaÕ, and intended for use by the military elite. The difference is immediately apparent in a shift in utensils, but is to be detected in all aspects of tea - caddy, kettle, scoop etc, and use of the garden were all altered. ÔOribe clothÕ was used, and meals (kaiseki) were served with tea. Experiments and bold designs were welcome in this new tea style.