Overlapping tea bowls, dark tea ceremony, furnace, and tea ceremony
Points to keep in mind when preparing food
Handle with both hands because of the overlapping teacups.
The process of making tea is the same as that of regular Koicha (thick tea).
Do not finish the second bowl immediately after the first bowl is served.
There is a tea container and a tea bowl in front of a pitcher.
interpoint (interword separation)
For a furnace, sit aiming at the outer corner (for a koicha (thick tea) in the furnace, aim at the inner corner).
Preparation in the water room
Fill a tea caddy with enough tea for the number of guests, and place it in the cover.
The tea bowls are stacked with the larger, shallow bowls on the bottom and the deeper bowls on the top.
The main tea bowl (the upper tea bowl) is equipped with a tea towel, a tea whisk, and a tea scoop.
Place the water container on the tatami mat in front of the water container.
Preparation of the first half of the tea ceremony, up to the serving of the first cup of koicha
The tea ceremony is held at the entrance of the tea ceremony hall. Close the sliding doors.
The tea ceremony is conducted in the tea ceremony entrance with a heavy tea bowl in front of the knees.
Place the bowls on the table with both hands, stacked on top of each other.
The tea caddy should be slightly to the right.
The top of the stacked tea bowls (the main bowl) is moved to the left side (the right hand is on the bowl at this time) and placed on the lap, and the right side is changed to the left side, and the tea bowl is placed with the tea caddy.
Return to the tea ceremony entrance, bring out the tatemizu with the ladle and lid, close the tea ceremony entrance, and sit down on the tea ceremony table.
Take the ladle with your left hand, hold it ready with your right hand, and mirror the ladle.
The lid rest is taken with the right hand and placed on the front left corner of the hearth floor, the ladle is handled and pulled over the lid rest (with a sound), and the host and guest bow in unison.
With your left hand, advance the water to the rim, straighten your posture, and take a breath.
With the right hand, take the bowl in front of the water finger from the right front, left side, and right side, and place it a little beyond the front of the knee.
The tea caddy is taken with the right hand and placed between the bowl and the knees, the cord of the cover is undone and removed, and the tea caddy is placed between the bowl and the front of the knees.
With both hands, shape the cover, hold the right side of the cover with the right hand and strike it back to the left (toward the fire) (the bottom is on top), with the Uchidome facing the guest, hold the bottom plate with the right hand, and place it between the furo and mizusashi, on the line at the far right corner of the furo sill plate.
The tea caddy is then placed on the floor, and the lid is wiped in front of the other side and in two directions, the woven cloth is placed on the body of the caddy, wiped counterclockwise, and placed on the seat.
After the tea ceremony, the tea ladle is placed on the left side (fire side) of the lid of the tea caddy.
Place the Chasen on the right side of the tea container.
If the lid of the mizusashi is a lacquered lid, wipe the front of the lacquered lid with a woven silk cloth held in the right hand with two strokes.
Passing the Hakuza to the left hand and keeping it clasped, pull the bowl forward slightly with the right hand, take the Chakin with the right hand, and place it on the Mizusashi lid.
The kettle lid is then removed from the kettle and placed on the lid rest.
The ladle is handled, the hot water is drawn, the bowl is filled, the ladle is placed in the kettle, and the ladle is placed in the kettle.
Chasen through.
Return the Chasen to its original position, take the tea bowl from right to left, and dump the hot water into the tatemizu.
When the tea bowl is brought to the knees, take the tea towel on the water finger with the right hand, put it in from the front of the bowl, wipe the bowl clean, and place the bowl in front of the knees.
Place the chakin on the lid of the kettle.
The chashaku is taken with the right hand, the tea caddy is held from the side with the left hand, the chashaku is grasped, the lid of the tea caddy is removed, and the chashaku is placed on the right side of the tea bowl and replaced.
Sip tea in multiples of three, place the tea scoop over the right shoulder of the bowl, close the lid of the tea container, and then replace the container with your left hand.
The tea ladle is used to scoop the tea in the bowl, and the ladle is lightly struck with the rim of the bowl and placed back on the lid of the tea caddy.
With the right hand that has returned the chashaku, take the lid of the mizusashi, handle it in three hands (right, left, and right), and place it on the left side of the mizusashi so that the knob of the lid is on the right side.
The ladle is taken from the top with the right hand and handled with the left hand to draw water, which is then put into the kettle (*Sashi-mizu is only for the first bowl) to draw hot water and fill the bowl.
The remaining hot water is returned to the kettle, the ladle is left in the kettle, and the cut ladle.
Take the Chasen with your right hand, put your left hand on the bowl, mix the tea and hot water well, and place the Chasen on the left edge of the bowl.
The tea whisk is then poured into the tea bowl from the tip of the whisk.
The remaining hot water is returned to the kettle, and a ladle is placed over it.
Take the Chasen, knead the thick tea and return the Chasen to the side of the tea container.
The bowl is placed in the left palm of the right hand and placed on the right side of the table.
Except for the Raku tea bowls, put out the old woven gauze together with the tea bowls. Take the old woven cloth with your right hand, put it on your left hand, and put it on the right side of the tea bowl with the opposite hand.
The greeting is based on the amount of the first bowl: “Please serve for ● persons.”
Dining Midway through the second bowl of koicha (thick tea)
The regular guest returns to his or her seat after picking up the tea bowl and places it beside his or her left knee with the right hand. The guests receive koicha (thick tea) from this tea bowl. The first guest thanks the host and takes a sip of the tea as usual. The next guest and the following guests take a sip of tea in the same manner as the regular guest. If there is a kobokusa, after the general bow, open the kobokusa on the left hand, place the tea bowl on the kobokusa, and take a sip of the tea after thanking and straightening the front on the kobokusa.
After the guest has taken a sip of his drink, the owner asks, “How are your clothes? the proprietor asks, “How are your clothes?
The guest] accepts it with his right hand and then takes two and a half mouthfuls. The guest takes two and a half bites afterwards.
There is no “Nakashimai”. Immediately take the second bowl of the kettle with your left hand and place it in front of your knee with your right hand.
Pour hot water, cleanse the bowl, discard the hot water, wipe the bowl with a tea towel, and place the tea towel on the lid of the kettle. No water is added for the second bowl.
Take the chashaku, pick up the tea caddy with the left hand, scoop in three scoops of tea, place the chashaku on the right shoulder of the bowl, place the right hand on the caddy, slightly slanted, and turn the tea counterclockwise to serve.
Wipe the mouth of the tea container with the thumb and forefinger of the right hand, and cleanse the fingers with Kaishi paper.
Close the lid of the tea caddy and return the caddy to its original position with the left hand.
The tea ladle is used to scoop the tea in the bowl, and the ladle is lightly struck with the rim of the bowl and placed back on the lid of the tea caddy.
The ladle is taken from the bottom, the hot water is drawn, the bowl is filled, the remaining hot water is returned to the kettle, and the kiridashi ladle is used.
Knead the tea, place the tea whisk over the left edge of the bowl, take the ladle again, draw hot water, lift the tea whisk slightly with the left hand, pour the hot water from the tip into the bowl, return the remaining hot water to the pot, and place the ladle.
Knead the thick tea and place the tea whisk next to the tea container.
The bowl is taken with the right hand, placed on the left palm, and served with the old wakuza on a fixed seat with the front of the bowl in the correct position.
The guest receiving the second bowl leaves to get the bowl and returns to his/her seat, places the bowl next to his/her left knee with his/her right hand, and makes a general bow with the second half of the group. The guest thanks the host and takes a sip, as he always does.
When the guest has taken a sip of his drink and is ready for a break, the owner asks, “How are your clothes? The owner asks, “How are your clothes?
The guest] accepts it with his right hand and then takes two and a half mouthfuls. The guest takes two and a half bites afterwards.
The master of the household holds the ladle, pours a ladle of water into the kettle (chusui), and draws the water with the ladle.
The woven silk cloth behind the kensui is attached to the waist and held back.
Tea and Sweets Question and Answer
Shokugan] Shokugan is the next guest, and asks for information such as the name of the tea ceremony, tsume, confectionery, etc.
What is the name of the tea ceremony?
The husband replies.
When the first guest finishes the main bowl, the first guest asks to see the bowl. The youngest guest accepts the request, cleanses the mouthpiece, and then brings it before the main guest. The guest bows and looks at the bowl. When Tsume finishes looking at the tea bowl, he meets the Sho-guest and returns the main tea bowl to the Sho-guest, who then straightens the front of the bowl and returns it to the position from which it was served.
Tatemae Latter half of the rice to be stored in a bowl
When the first bowl (main bowl) returns, it is placed in front of the knees, and the guests who have served from this bowl bow in unison.
The ladle is taken from the bottom, hot water is drawn, and placed in the tea bowl.
Fill the tea bowl with hot water, dump the hot water into the tatemizu, place the bowl in front of your knees with your right hand, and say, “I will now bow my knee.
The water is drawn with a ladle and placed in a bowl, and then the ladle is drawn and placed in the kettle.
The finishing chasen pass, return the chasen to its original position, take the tea bowl with the right hand, switch to the left hand and dump the water into the tatemizu.
While holding the tea bowl, take the chakin with the right hand, put it in from the front of the bowl on the knee, place it in front of the knee with the right hand, and put the chasen in the bowl.
The chashaku is taken with the right hand (without drawing the tatemizu), and the left hand takes the hips’ wakusa, grips the chashaku, and handles the wakusa.
Wipe the chashaku, place it over the bowl, and reposition the tea caddy to the right in front of the mizusashi.
The tea bowl is placed with the tea caddy in three moves, right side up, left side down, and right in front of the tea caddy, and the tea ceremony is then performed.
When the second cup is finished, the guest asks to see the bowl. The youngest guest accepts the request, cleanses his/her mouth, and brings the bowl before the main guest. The regular guest and the other guests look at the tea bowl. When the youngest guest has finished looking at the tea bowl, he meets the Shokugan and returns it to the Shokugan, who then straightens his face and returns it to the position from which it was served.
When the second bowl is returned, he takes the old woven cloth with his right hand and puts it in his pocket, takes the bowl in front of his knees and bows to the guest who has just received Koicha from this bowl.
The ladle is taken from the bottom, hot water is drawn, and placed in the tea bowl.
Fill the tea bowl with hot water, dump the hot water into the kensui, hold it over your knee from right side to left front and place it on the kensui upper seat, and draw the kensui with your hand.
Take the ladle from the top, draw water from the water jug, and pour a ladle into the kettle ( shimizusui ).
The ladle is held up, the lid of the kettle is closed, and the ladle is pulled down.
Close the lid of the water finger with three hands: right, left, and right.
At this time, if the Shokugan asks to see the tea container, ladle, and cover, the Shokugan will accept it.
Take the ladle with the right hand, switch to the left hand, fold it into the kensui, take the lid rest with the right hand, handle it with the left hand, and place it behind the kensui with the left hand.
The main bowl is placed on top of the second bowl on the kitchen table in the same order as before.
The tea caddy is taken with the right hand, placed in the left palm, and placed in front of the guest’s lap.
After cleaning the tea caddy, wipe the lid with the other side and the front of the caddy, spread the woven cloth over the body of the caddy, wipe the body counterclockwise, and place the woven cloth in front of the knees.
Take the lid off, examine the back of the lid, place the lid on the other side of the wakuza, take the wakuza and handle it with the body, and wipe the mouth of the tea caddy with the other side and the front.
The tea container is placed in front of the knees, and the lid of the tea container is taken and closed with the hand of the tea master.
Place it on the left palm, straighten the front, and bring it out to a fixed position with the right hand.
The chashaku is placed on the right side of the chaya (tea container).
Returning to the front of the room, he takes the cover with his right hand, places it on his left palm, turns around to the guest, and places it on the right side of the chashaku.
The kensui, tea bowl, and pitcher are lowered in this order, and the fusuma sliding door is closed.
The Shokugan (guest) draws the bishimono when the teishu (master) steps back with the tatemizu (tea bowl). The Shokugan places the tea caddy next to his right knee, the chashaku next to his right knee, the shikaku next to his right knee, and the shikaku next to his right knee, and waits for the door of the tea ceremony to close. When the master leaves the room, the first guest bows next, and then looks at the tea caddy, the chashaku, and the cover, in that order. The second guest bows to the third guest and then follows the first guest. The second guest bows to the third guest and then follows the Sho-guest. When the Sho-guest has finished looking at the tea container, ladle, and cover, the Sho-guest returns the cover with his right hand, places it on the left side of the ladle, and returns it when he meets the Sho-guest. The Shokugan changes the utensils once and returns them to the opposite position from where they were served, in the following order: chajiru, chashaku, and shikurage.
Tools Question and Answer
The master of the tea ceremony sits at the entrance to the tea ceremony, opens the sliding door, proceeds to sit in front of the utensils, and answers the questions of the guests.
Guests]
The shape of the tea container is…
Osaku wa (or Oyamato-ha).”
How do you make a tea scoop?
”Mentioned.”
The fabric for the tailoring…
The chashaku is placed diagonally on top of the cover and held with the left thumb.
Stand with the tea container in your right hand and bring it back to the entrance of the tea ceremony.
The tea ceremony is conducted in the tea room, with the tea caddy placed near the knees, the chashaku placed to the left of the tea caddy, and the cover struck back with the right hand and placed on the left side of the chashaku.
