What is the freezing point?
This is not included in the Urasenke manual, but it is a summery way to serve tea in icy water.
An ice house is a place where ice was stored for the winter from April 1 to September 30 in a hole dug in a place where there was no sunlight for the court in the old days.
Points to keep in mind when preparing food
- Common to all four fusuma: open and close the fusuma from the bottom with the eighth eye and the hand in a half-moon position.
- Karamono is very important, so treat it with both hands
When purifying karamono, the woven cloth is truly handled and purified in the reverse procedure of kokuyaki.
When karamono is presented for viewing, the woven silk wrapping cloth is cleaned in a row.
Only Chinese goods are “split begged” first.
- When you bring your tools out for inspection, do so with your hands
set of tools (implements)
- Tea container: Karamono tea container
- Teacup: Raku Teacup
- Chashaku: Genbushi
- Water Finger: Wooden Curved
- Jensui: Tang copper, Efugo
- Lid rest: Bamboo pull-off
- Confectionery: 2 kinds of main confectionery and 1 kind of water confectionery
A Chinese tea caddy is placed in front of a curved water jar (about 2 cm away from the water jar).
*The binding edge is in front of the water finger, and the binding edge is on the other side of the lid. Wet the entire water finger properly with water.
Bamboo lid rest and ladle are placed in a karado-stained water basin.
cleanse oneself of all worldly desires
Three types of confectionery (two main confectioneries and one mizugashi) are served at the high rim with black characters and cedar chopsticks.
(hands in a half-moon position).
Open the sliding door, enter with a cup of tea, and close the sliding door.
The teacup is temporarily placed on the kitchen table.
Handle and hold the karamono tea caddy with both hands and remove the cover.( widen mouth from front to back, left to right )
Place the karamono in front of the knees while holding the cover on the left side of the tea container.
The cover should be placed with the right hand, facing back toward the water.
The tea container is cleaned with the thumb in the middle of the bag.( Clockwise)
Slip the hakuza under the tea caddy and open one fold to make a cushion.
Move the right thumb to the shoulder of the tea caddy and the other fingers to the bottom.
Move the left thumb to the shoulder of the tea caddy and the other fingers to the bottom.
Hold the body with the right hand and place the tea container in front of the water container with the left hand.
Turn over the woven gauze, take the third piece from the top, rework it, and attach it to the waist.
Take the bowl with the kitchen sink with your left hand and place it in front of your knee.
The left, right, left, left, and right kneel down, and go down to the water closet.
Enter with tatemizu and purify the chashaku (tea scoop)
Enter with a prepared tatemizu and immediately close the sliding door.
Sitting slightly behind the tatemaeza with tatemizu in hand, kneeling
No sound, no sound, no sound, no sound
Breathe in a proper posture.
The chashaku is purified as usual, the shikko is gripped, the top of the right hand is pinched with the left hand, and the back of the chashaku is pinched over it with the right hand.
Place it diagonally across the lid of the Chinese restaurant.
Place the chasen on the shoulder of the tatemizu and the chakin on the lid of the mizusashi.
Knead thick tea
Open the lid of the kettle with a woven gauze between your legs.
Place a Hakuza (tea cloth) under the tatemizu and pass the Chasen through the Chasen – Purify the tea bowl – Place the Chakin (tea towel) on the lid of the kettle
Take the chashaku and place it in the teacup.
Take the tea container with both hands and place it in the palm of the left hand (hold it roundly in the palm of the left hand to avoid touching the soil).
Open the lid with your right hand and place it next to the bowl.
Scoop out tea in multiples of three.
The chashaku is deposited on top of the tea bowl, the lid of the tea container is closed, and it is placed again in front of the jug with two hands.
The tea in the teacup is then scooped with a tea scoop.
Hang the chashaku diagonally over the lid of the tea caddy.
Take the lid of the water finger and stand it on the left side of the water finger with three hands.
Fill a kettle with a scoop of water, draw hot water, and pour it into a bowl of tea.
Knead the tea, place the tea whisk on Kensui’s shoulder, and put the tea bowl out on the fixed seat.
Questions and answers about tea, confectionery, and teacups
Husband: “How are your clothes?”
Customer “No, thank you.”
The owner of the restaurant is the guest, and questions and answers about tea and sweets.
The last guest sucks out the water, returns to the front of the house, and then pours the water into the middle and pulls the ladle.
Putting the woven gauze on the waist and waiting for the tea cup to return.
When the teacup is returned, the bowl is taken into the lap and a general bow is made.
(No work is done during this time, but the students concentrate on the questions and answers.)
Put a ladle of hot water in a teacup and pour it into a kensui.
Husband: “I will put an end to it.”
Fetch water and pass the tea whisk through the whisk (2 times up and 3 times down without omission).
Put in the tea towel, put in the tea whisk, purify the tea scoop and lay it down in the tea bowl.
Place the teacups with your right hand, left hand, and two hands on the table with your left hand and right hand.
Pour a ladle of water into the kettle and close the lid (leave the lid off).
Place the ladle without sound and close the lid of the water jug.
Guests “see your karamono” *wari beggars*.
Upon request, fold the ladle into the water, turn to the front of the pitcher, and place the lid rest on the bottom.
The tea caddy is held with both hands and rotated to a position three eyes away from the guests.
The tea caddy is cleaned and the tea container is cleaned.
Turn counterclockwise 2 times and put it out through the ring.
Fold one of the silk crepe wrappers and place it on your waist.
Guest: “See the tea ladle and the tea set.”
The chashaku is held in front of the mizusashi, and is held out with the hand from the guest room.
The tea scoop is placed in front of the guest and served with the hands (over the ladle).
Step back with a ladle, a lid rest, and tatemizu.
I’m going down with a bowl of tea.
The sliding door is closed with a water finger.
questions and answers
When the question and answer is finished, bow.
Take your utensils and sit down at the entrance to the tea ceremony.
The main and guests bow in unison, and the sliding doors are closed.
Example of a tool set (late July)
- Confectionery: Suefuji for main confectionery, Suefuji “ Kuzu-yaki” for dried confectionery, Suefuji “Taki Senbei” and “Seika ” for dried confectionery.
- Tea… Marukyu Koyamaen “ Suzukumo ” for suidashi
- Tea Bowl… Treasure from Shosoin, Nara, “Hakururi Bowl”, glass from Persia, reproduction by Tsuneo Yoshimizu
- Thin ware… globe-shaped jujube by Yoshimine Doi
- Chashyaku (tea scoop): “Myojo” inscribed by Kanshu Tsutsui, Todaiji