A utensil that has been valued from ancient times and has a lineage. Matsudaira Fumai, a daimyo of the latter half of the Edo period, who was also a tea practitioner, made a broad distinction between omeibutsu (from before the time of Sen no Rikyu) and chukomeibutsu (from the time of Kobori Enshu), but they were also sometimes divided into omeibutsu, meibutsu (from the time of Sen no Rikyu) and chukomeibutsu.