Karamono Furnace Décor Points

Karamono-demono is one of the four styles of karamono-demono

Karamono-desen is one of the four tea ceremony traditions of Urasenke. Karamono-desen is one of the four tea ceremony traditions of Urasenke.

Karamono (ceramics) came from China

Karamono refers mainly to ceramics imported from China. Tea masters especially prized the rare ceramics from the Song, Yuan, Ming and Qing dynasties. Charyu tea containers are highly ranked among tea utensils, with karamono charyu being the highest. The starting point for tea containers was the karamono chajiryai, and many of the Seto tea masters who represented the Japanese tea ceremony imitated the karamono chajiryai.

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.
• treatment of Chinese goods
  Treat it with both hands because it is very important
  When purifying a karamono, the object is purified with the woven cloth in a clockwise direction (the reverse of the Kuniyaki method), with the lid from the front to the back and the body from the front to the back.
  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

opening reception

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 on the right hand side, facing the water.
The tea container is cleaned with the thumb in the middle of the bag.( Clockwise)
Open one of the silk gauze wrappers and slip it under the tea caddy to make a cushion.
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 bottom, rework it, and attach it to the waist.

Take the bowl with the “self-service” cup with three hands (left, right and left) and place it in front of your knees.
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 side is pinched over the top of the left hand 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 put 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 so as not to touch 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 master of the house is the guest of honor, 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.”

General Meeting

closing procedure

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” *warimono begging*.

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, lid rest, and tatemizu.
I’m going down with a bowl of tea.
The sliding door is closed with a water finger.

Karamono, Chashyaku, and Shokubou 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 master and guest bow in unison and close the sliding door without a sound, taking 8 eyes from the bottom.

Example of tool set

Mid-July

• Confectionery… Senjuan Nagasakiya / Morning glory (kneaded cut), “Tororo (grated yam) buns” with another bun inside, watermelon
• Tea: Marukyu Koyamaen/Kiun
• Teacup … Hasamiyaki, Shoemon Yamaguchi Kiln, Ao
• Tea caddy…same type as the Chinese Rikyu jar
  Main family lineage: Sen no Rikyu – Bandaiya Soetsu – Kanamori Hoin – Izumo Mamoru Kashige – Goto Tokujyo – Mizuno Hyuga no Fujinari – Asabuki family
  Named for the fact that it was in the possession of Rikyu

• Chashyaku (tea scoop): Grand Master Pengunsai / Travels
• Cover …MOZUYA DONZU / TSUCHIDA Tomoko

Mid-September

• Confectionery … Toraya / Shino (dough cake), Okonomiri Bokuman (Japanese yam with grated yam), amanatto (sweet soybean paste)

• Tea…Seiju / Hoshino Seichaen (tea garden in Yame, Fukuoka)
• Tea Bowl… Kuroraku Tea Bowl, Raku Iri Kiln, copy of “Araiso” by Doyuri
• Tea caddy, Tsukushi Bunrin
  It was located in Tsukushi Province (Fukuoka Prefecture), hence the name.
  Traditions: Tsuda Sotatsu and Soronori → Etsuki Wassho, Ryuko-in
  Attributed to: Suigan, nephew of Sogan Ezuki

• Chashyaku (tea scoop) … Ryuko-in, Kobori Tsukiura Monk / Kanza
  *This is a non-existent tea scoop.
• Cover … Hoze Dansu on moe yellow ground