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Histoire Du Thé Au Japon : Techniques Culturales Et De Fabrication Du Thé À L’Époque Edo Guillaume Hurpeau

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Histoire Du Thé Au Japon : Techniques Culturales Et De Fabrication Du Thé À L’Époque Edo Guillaume Hurpeau Histoire du thé au Japon : techniques culturales et de fabrication du thé à l’époque Edo Guillaume Hurpeau To cite this version: Guillaume Hurpeau. Histoire du thé au Japon : techniques culturales et de fabrication du thé à l’époque Edo. Histoire. PSL Research University, 2018. Français. NNT : 2018PSLEP059. tel- 02271404 HAL Id: tel-02271404 https://tel.archives-ouvertes.fr/tel-02271404 Submitted on 26 Aug 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. THÈSE DE DOCTORAT de l’Université de recherche Paris Sciences et Lettres PSL Research University Préparée à l’École Pratique des Hautes Études Histoire du thé au Japon : Techniques culturales et de fabrication du thé à l’époque Edo École doctorale de l’EPHE – ED 472 Spécialité : Études de l’Extrême-Orient COMPOSITION DU JURY : M. Guillaume CARRE Maître de conférences, EHESS Rapporteur Mme Annick HORIUCHI Professeur des Universités, Université Paris Diderot Rapporteur Mme Charlotte von VERSCHUER Directeur d’études, EPHE Directrice de recherche Soutenue par : M. François LACHAUD Guillaume HURPEAU Directeur d’études, EFEO Examinateur le 8 décembre 2018 Mme Perrine MANE Directrice de recherche Examinateur Dirigée par : M. Daniel STRUVE Charlotte von VERSCHUER Professeur des Universités, Université Paris Diderot Examinateur VOLUME 1 2 Université de recherche Paris Sciences et Lettres PSL Research University École Pratique des Hautes Études Histoire du thé au Japon : Techniques culturales et de fabrication du thé à l’époque Edo Guillaume HURPEAU 3 4 Remerciements Je remercie chaleureusement toutes les personnes qui m’ont aidé pendant l’élaboration de ma thèse et tout particulièrement ma directrice de recherche, Madame Von Verschuer, qui m’a guidé depuis mon master en 2011 avec beaucoup de patience. Son intérêt, son soutien et ses conseils m’ont été précieux. Au terme de ce parcours, mes remerciements vont aussi à ma famille et mes amis qui, avec cette question récurrente, « quand est-ce que tu la soutiens cette thèse ? », bien qu’angoissante en période fréquente de doutes, m’ont permis de ne jamais dévier de l’objectif que je m’étais fixé. Leurs attentions, leurs encouragements ainsi que leur confiance indéfectible dans mes choix m’ont accompagné tout au long de ces années. Je remercie tout particulièrement ma compagne, Ami, pour sa patience, ses encouragements et sa confiance qui m’ont été des soutiens essentiels. Je souhaite aussi remercier Monsieur Murata Michihito, de l’Université d’Ōsaka, qui a bien voulu m’accueillir et me guider pendant mon séjour de 2012 à 2014. Je remercie l’école de thé Ogasawararyū senchadō à Ashiya, et mon maître Ogasawara Shūhō, qui m’ont fait découvrir la cérémonie du thé pour laquelle ma fascination et mon intérêt ne font que croître. Enfin, ce travail n’aurait pas été possible sans la bourse du gouvernement japonais qui m’a permis de séjourner près des sources documentaires dont j’avais besoin, de solliciter les spécialistes, que je remercie également pour leur chaleureux accueil. 5 6 Avertissement Nous utiliserons le système de transcription Hepburn modifié pour l’écriture du japonais. Le nom de famille des personnes citées précède le nom personnel, conformément à l’usage japonais. Les signes suivants seront parfois utilisés dans les traductions : [ ] pour insérer un ou plusieurs mots sous-entendus, ne paraissant pas dans le texte, mais nécessaire à la construction de la phrase en français ou à la bonne compréhension du propos ; […] pour indiquer une coupe dans le texte original ; 7 8 Table des matières Remerciements.......................................................................................................................... 5 Avertissement ............................................................................................................................ 7 Table des matières .................................................................................................................... 9 Table des illustrations ............................................................................................................ 14 Cartes ................................................................................................................................................ 14 Figures............................................................................................................................................... 14 Schémas ............................................................................................................................................ 17 Tableaux ............................................................................................................................................ 17 Introduction ............................................................................................................................ 20 Une autre histoire du thé ................................................................................................................ 20 Historique des études sur le thé ..................................................................................................... 23 Méthode ........................................................................................................................................... 27 Le contexte ....................................................................................................................................... 30 Qu’est-ce que le thé ? ................................................................................................................... 30 Classification du thé ..................................................................................................................... 30 Détail des chapitres du présent mémoire ...................................................................................... 31 Chapitre 1 Des débuts légendaires au début de l’époque Edo ........................................... 33 1.1 Des débuts légendaires au VIIIe siècle en Chine ......................................................................... 33 1.2 Introduction du thé au Japon ....................................................................................................... 42 1.3 L’époque Kamakura (1192-1333) — Yōsai et le renouveau du thé – ......................................... 56 1.4 Le thé à l’époque Muromachi (1333-1573) ................................................................................ 77 Conclusion ....................................................................................................................................... 91 Chapitre 2 Le thé à l’époque Edo (1600-1867) .................................................................... 92 2.1 Évolution de la consommation de thé ......................................................................................... 93 2.2 Hausse de la production de thé et exportation .......................................................................... 104 2.3 Commerce domestique du thé ................................................................................................... 109 2.4 Difficultés économiques des producteurs de thé, l’exemple d’Uji ........................................... 112 2.4.1 Rendements des champs de théiers dans la région d’Uji ................................................... 113 2.4.2 Difficultés économiques des producteurs de thé ............................................................... 115 2.5 La livraison de thé d’Uji au shogun, la « procession des jarres de thé en voyage ».................. 125 Conclusion ..................................................................................................................................... 130 9 Chapitre 3 Les traités agricoles à l’époque Edo ................................................................ 131 3.1 Présentation des traités agricoles .............................................................................................. 131 3.2 Les traités agricoles : tentative de typologie ............................................................................. 154 3.3 Aperçu de l’agriculture de l’époque Edo .................................................................................. 159 Chapitre 4 Traduction des traités agricoles de l’époque Edo ........................................... 164 4.1 Chroniques de Seiryō, Seiryōki (Première moitié du XVIIe siècle) ..................................... 164 4.2 Recommandations de paysans, Hyakushō denki (années 1680) ........................................... 165 4.3 Miroir des aliments de notre pays, Honchō shokkan (1697) ................................................ 166 4.4 Encyclopédie agricole, Nōgyō zensho (1697) ....................................................................... 169 4.5 Travaux des champs du Printemps à l’Automne, Kōka shunjū (1707) ................................. 176 4.6 Préceptes aux successeurs, Nōji isho (ère Hōei 1704-1710)................................................. 177 4.7 Précis des techniques agricoles, Nōjutsu kansei
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