Karamono Furnace Points of Conducting a Tea Ceremony

What is Karamono?

This is one of the four tea ceremony traditions. This is a tea ceremony in which we handle a venerable karamono tea caddy.

What is Karamono (ceramics)?

Karamono refers mainly to ceramics imported from China. Tea masters especially prized the rare ceramics from the Song, Yuan, Ming and Qing dynasties.

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

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.
The tea caddy is held with both hands, and the tea ceremony is held in the front row of the tea ceremony table.
Removing the cover from a karamono tea caddy( widen mouth from front to back, left to right )
Place the cover on the left side of the tea container in front of the knees while holding the cover to the body to the bottom of the container.
The cover should be placed 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 utensil with your left hand and place it in front of your knee, aiming at the outer corner.
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.
Proceeding to the tea ceremony with a glass of water and a ladle without sound or noise.
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 (the fire one) of the Chinese dish.

Place the Chasen on the right side of the tatami mat (center of the tatami mat + 5 stitches ). The tea towel is placed on the lid of the water container in a large circle, away from the tea container.

Knead thick tea

Open the lid of the kettle with a woven gauze between your legs.
Pour a ladle of hot water into the bowl, Put a ladle of hot water into the teacup and close the lid.
Place the Hakuza in the same position as the left kneecap and pass the Chasen through the Chasen – Purify the tea bowl – Put back the Chakin.

Take the chashaku and put it in the teacup.
Take the tea container with both hands and place it in the palm of your left hand (hold it roundly in the palm of your left hand).
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.

Open the lid of the kettle and fill the teacup with hot water.
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 first bite of a customer is enough to finish the furnace
The master of the house is the guest of honor, and questions and answers about tea and sweets.
The last guest is sucked out, and returns to the front of the house. Unwrap the middle part of the door.
Remove the tea towel from the lid of the water jug, place it on the lid of the kettle, open the lid of the water jug, and pour a ladle of water into the kettle.
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

Fetching water and passing the tea whisk through the tea whisk
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 a tool set (mid-March)

• Confectionery…Sueomi / Spring water (yokan), Sakuraawase (grated yam), Haruho (citrus fruit)
• Tea…Kyogoku’s old days/Ippodo
• Tea Bowl…Kei-iru, calligraphy by Pengunsai, brand name Ariake (Akaraku ) *The abbreviated name of Ariake Cherry Blossom is also called Ariake.
• 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): Gennasai Seichu Soshitsu / Chokan (tranquil)
• Cover …MOZUYA DONZU / TSUCHIDA Tomoko

Example of a tool group (mid-April)

• Confectionery: Tawaraya Yoshitomi / Unryu (dragon), Kaorufu no Michi (yokan), Biwa (loquat)
• Tea… Hanatami / ITO EN
  Although there is no actual brand of this tea, Prince Nobuhito Arisugawa named his own tea “Hana-tami” and presented it to the Emperor Meiji.
• Tea bowl… Yoshimura Raku Iri Chojiro black raku tea bowl “Mengei” copy
• Tea caddy…same type as the Chinese masterpiece Kuki Bunrin
  Original family’s heritage: Hotta family of the former Miyagawa domain – items presented to the Komatsunomiya family.

• Chashyaku (tea scoop): Daitokuji Temple, Daikou Sougen / Shouyo (meaning “strolling in the wind”)
• Shikabo…Arisugawa Nishiki / Tsuchida Tomoko, Hanshiro VII

January Example In honor of the Kaga Maeda clan

Morihachi Chitose / Dried persimmon / Gomame
Tea Kamibayashi Kanazawa Tea Shop Gozoku
Tea bowl, Ohi ware, 11th generation, Kairo
Karamono, same type as the Daimonokara karamono eggplant tea caddy, brand name Tayu (original name Fuji)
Chashaku (tea ladle), Yuma Takahashi, Saizo
Bingata Sakishiki, plum blossoms, bamboo and hawk with scattered feathers, Kitamura Tokusai