{"created":"2025-04-18T07:18:36.175397+00:00","id":2040402,"links":{},"metadata":{"_buckets":{"deposit":"ed72ecae-5f25-4709-a9fd-820f8d77214c"},"_deposit":{"created_by":83,"id":"2040402","owner":"83","owners":[83],"pid":{"revision_id":0,"type":"depid","value":"2040402"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02040402","sets":["1727147343679:1730443857407:1744697813671"]},"author_link":[],"control_number":"2040402","item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"日本煎茶道の成立に関する考察","subitem_title_language":"ja"},{"subitem_title":"A Study of the Formation of Japanese Sencha-do","subitem_title_language":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"劉, 嫦雲","creatorNameLang":"ja"},{"creatorName":"LIU, CHANGYUN","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186499011":{"attribute_name":"Rights","attribute_value_mlt":[{"subitem_rights":"本誌に発表された論文等の著作権は、広島大学大学院人間社会科学研究科人文学プログラム総合人間学分野に帰属する。","subitem_rights_language":"ja"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"Sencha-do","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Formation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Ingen","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Baisao","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Nagasaki trade","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"The Japanese Sencha-do, established during the Edo period, is one of the traditions of Japanese tea culture. This paper studies the historical formation of Japanese Sencha-do, whose development can be divided into three stages. In the early Edo period, Chinese monks led by Ingen brought the elegant tea culture of the Ming and Qing dynasties to Japan, laying the foundation for Japanese Sencha-do. In the mid-Edo period, Baisao refined the methods of sencha preparation and demonstrated its spiritual essence. Edo literati, through their interactions with Baisao, further developed a tea culture imbued with literary and artistic taste. In the late Edo period, sencha masters such as Tanaka Kakuou and Ogawa Kashin developed the literati-style sencha into a formalized Sencha-do with established etiquette, which gradually spread throughout Japan. A large number of Chinese tea books and tea utensils were introduced through Nagasaki trade, providing the material foundation and ideological basis for the establishment of Japanese Sencha-do.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"本研究は潮州市哲学社会科学“十四五”規劃2023年度課題「潮州工夫茶文化源流研究」（2023-A12）の助成を受けて実施した。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"広島大学大学院人間社会科学研究科人文学プログラム比較日本文化学分野","subitem_publisher_language":"ja"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_1617186819068":{"attribute_name":"Identifier Registration","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15027/0002040402","subitem_identifier_reg_type":"JaLC"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"1882-8701","subitem_source_identifier_type":"ISSN"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2025-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"18","bibliographicNumberOfPages":"18","bibliographicPageEnd":"168","bibliographicPageStart":"151","bibliographic_titles":[{"bibliographic_title":"比較日本文化学研究","bibliographic_titleLang":"ja"}]}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-04-22"}],"filename":"HNBK_18_151 .pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2040402/files/HNBK_18_151 .pdf"},"version_id":"6a129043-e5ca-4845-9606-3855a19555cc"}]},"item_1617620223087":{"attribute_name":"Heading","attribute_value_mlt":[{"subitem_heading_banner_headline":"論文","subitem_heading_language":"ja"}]},"item_title":"日本煎茶道の成立に関する考察","item_type_id":"40036","owner":"83","path":["1744697813671"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2025-04-22"},"publish_date":"2025-04-22","publish_status":"0","recid":"2040402","relation_version_is_last":true,"title":["日本煎茶道の成立に関する考察"],"weko_creator_id":"83","weko_shared_id":-1},"updated":"2025-04-22T00:21:20.740126+00:00"}