Tendai Tenmoku” is one of the four tea ceremony styles of Urasenke. This is a tea ceremony in which the bowl is placed on the Tenmoku-dai (stand).
Tenmoku tea bowls were prized for their excellent heat retention of tea and were used for important tea ceremonies such as Daiko-deme and Kijin-deme. Because both the tenmoku-chawan and tenmoku-dai are old utensils, the tea ceremony is a form of tsumemae that is conscious of the movements required to protect the utensils.
Points to keep in mind when preparing food
- The way to purify a tea container is to handle the four sides of the grass.
- The method of purifying the tenmokudai is a true shiho-handling method, because the tenmokudai is a karamono and the main part of the tea ceremony.
- To prevent damage, hold the tenmokudai feathers deeper.
- Perform a small rinse
- Opening and closing the fusuma (sliding door) is done from the bottom with eight eyes and a half hand
set of tools (implements)
- Tea container: Japanese tea container
- Tenmokudai: often painted in true lacquer
- Tea bowl: Tenmoku tea bowl *Although Japanese tea bowls and stands are sometimes used, they are treated as Karamono for the purpose of tea ceremony.
- Chashyaku: Ivory (= true knotless)
- 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 tea caddy (right) and a tenmoku-dai (left) with a tenmoku tea bowl with a chakin chashaku and chasen in front of a kyokyokusui jar.
Bamboo lid rest and ladle are placed in a karado-stained water basin.
Purify the tea container and the tea scoop
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 fusuma (sliding door), enter with a prepared tatemizu, and immediately close the fusuma.
Proceeding to the tea ceremony with a glass of water and a ladle without sound or noise.
Correct your posture and take a breath.
Hold Tenmokudai to the left and right front, then to the right side and place it behind the front of the knee.
Take the tea container with one hand and place it in front of your knee.
Take the tea caddy, remove the cover, and place it back in front of the fire.
The tea container is cleaned in the four directions of the grass → counterclockwise.
The third time, return to the handle of the chashaku, push the chashaku, and pull the middle of the chashaku twice with the right hand before wiping it out.
While holding the chashaku, he takes the woven hatchet and re-sheathes it on the grass, wiping it once and then removing it.
Put out the tea whisks and tea cloths.
Small rinsing, purifying Tenmokudai, and passing the Chasen through the Chasen
Take the ladle, open the lid of the kettle, and temporarily place the wakuza on the right knee corner.
Fill 1/3 of a cup with hot water
Pour into the teacup while holding the teacup with the first joint of the left hand.
Rinse the knee with a small rinse (turn counterclockwise 3 times on the knee).
＝Turn from the kitchen side, to the front, to the other side. Turn from the bottom, to the middle, to the edge of the ring to warm up and smooth the entire surface.
Dump the hot water into the jianmui with both hands, and dew cut with the second joint of the right hand.
Return teacups to Tenmoku-dai
Pour 2/3 of the hot water into the bowl and close the middle lid (temporarily place the wakuza on the right knee corner).
Put the Chasen in the bowl and place it temporarily on your right knee (1/3 of the furnace) with both hands.
The wakusa is handled in the true four directions, and the tenmoku-dai is lifted up with the right hand gripped in the right hand. Hold the feather deeply with the left hand and insert three fingers from under the stand.
Starting from the upper cheek area, left front to right side, left back to right front, left front to right side of the wing, left front to right side, left back to left side, cleanse in a circular motion and dust in the left hand.
Place the tenmoku-dai with both hands in a position where it is easy to serve tea with a grip of the hakuza.
Take the third piece from the top of the woven silk gauze, handle it on the grass, and temporarily place it on the right knee corner.
Take the tea bowl with both hands, place it on the palm of your left hand, raise it 3 times and strike it 3 times (without sound) to pass the tea whisk through the bowl.
Dewdrops on a tea towel
Clean the tea bowl with a tea towel, place the tea bowl on the tenmokudai, and the tea towel on the lid of the kettle.
Knead thick tea
Take the chashaku and deposit it in the teacup.
(Normally, the left hand is used for Japanese tea utensils, but the right hand is used to protect the tea bowl.)
Holding the tea container with his left hand, he scoops up the tea and serves it.
Striking the teaspoon with the inside of the bowl while holding the teacup with your hand.
While holding the bowl with your hand, pour hot water from the ladle into the bowl. As soon as the ladle leaves the bowl, put your left hand back on your knee.
Kneading tea with your hands
Holding the wings of the tenmokudai on both sides, turn to the audience at knee height.
Turn counterclockwise twice from the left to the right and back to the front, and then turn it out through the ring.
The left and right hands are withdrawn, the left and right hands are withdrawn, the left and right hands are withdrawn, the left and right hands are withdrawn, and the left and right hands are withdrawn.
How to have tea
Thank the entire Tenmokudai and place it outside the edge.
Spread an old woven silk cloth in front of your knees and put down a bowl of tea.
Hold the bowl fluffily with both hands and turn clockwise twice to remove the front surface.
Please hold the whole old woven bag with both hands.
If the next guest is present, return the bowl to the tenmoku-dai and send the bowl to the next guest outside the rim.
Tea, confectionery, tea bowls, and tenmokudai questions and answers
Husband: “How are your clothes?”
Customer “No, thank you.”
When I asked him how much he wanted to wear, he said “right, left, right, left, right, and on my knees, and then I’m done.
The owner of the restaurant is the guest, and questions and answers about tea and sweets.
After the last guest has been sucked out of the room, return to the front of the house and unload the baggage.
Remove the tea towel from the lid of the water jug, place it on the lid of the kettle, and open the lid of the water jug.
A kettle, a ladle of water, and a woven silk gauze. Wait for the tea bowl to return.
When the bowl is returned, he returns to the tea ceremony table with the bowl held at knee level, and asks and answers questions about the bowl.
Put your hand on the teacup and fill the teacup 1/3 of the way with hot water, and rinse it slightly.
Dump the hot water into the jian water and dew cut with the second joint of the right hand.
Husband: “I will put an end to it.”
(After drawing water, put the tea whisk through the tea whisk.)
Hold the kodai with the tenmoku holder and dump it into the tatemizu with the right hand to the end.
Take a tea towel and cut dewdrops with the tea towel.
cleanse with a tea towel
Chasen Chashaku Kensui Baksa (usual flow)
Clean the chashaku truly (wipe it 3 times, wipe it off twice, wipe off the woven gauze, and wipe it off again without cleaning it again).
Wear a silk crepe wrapper around your waist
The tea container and bowl are placed in front of the water jar, and the tea ceremony is finished (in the position where the tea container was first placed).
Pour a ladle of water into the kettle and close the lid of the kettle with the ladle ready (the lid should be off).
Put the ladle on the lid without making a sound.
Avoid tea bowls and tea containers, and close the lid of the water container.
Guest: “Please see the tea container, the tea scoop, and the cover.
The main bowl, Tenmoku Chawan, has already been seen.
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 container is placed in front of the knees, and the tenmoku tea bowl is placed in front of the pitcher with the stand (not on the lower seat or kitchen side).
Putting the tea cup on his left hand, he turns to the guests.
Clean the tea container with a woven silk cloth in four directions (over there, in front of and behind the tea container, and three times counterclockwise).
Place the tea caddy on the bottom and turn the tea container twice to bring the tea caddy out to the 7 x 7 position.
Put on the woven silk wrap, return to the front of the water jar, and take the chashyaku.
The tea ladle is held out with the hand from the guest.
Return to the front of the house, pick up the cover, and take it out with your hand from the doorway.
Step back with a ladle, a lid rest, and tatemizu.
I’m going down with a bowl of tea.
The sliding door is closed without a sound.
How to see
Guests go out to get something to look at behind their water fingers.
Carry the tenmoku-dai with the bottom back of the hozuki so as not to break the stand.
After looking at the entire piece, spread out the kobaku on the side of the tenmoku-dai, look at the tea bowl, and then place it on the kobaku.
When you look at the Tenmoku-dai (be careful of the direction to turn over when you look at the base of the stand), put the bowl back on the stand, and pocket the old waku-asa.
When viewing, the first guest should tilt the table so that the second guest does not see the base or the back of the table. The second and subsequent guests should not show them to the first guest.
The last time, I look at the whole thing again.
Questions and answers about tea caddies, tea scoops, and tea covers
When the question and answer is finished, bow.
Sit at the entrance to the tea ceremony and place the tray on the table.
The master and guest bow in unison, take eight eyes from the bottom, and close the sliding door without making a sound.
Example of tool assembly Part 1
- Confectionery…Tsuruya Hachiman/Harukakusa, Honke Kojima/Keshi rice cakes, strawberries (Shohime) mid-February
- Tea: Zaobosai Gyoemoto’s favorite Zuien (tea) / Fukujuen
- Teacup…Haikatsugi tenmoku/rainbow, Important Cultural Property
Ashikaga Yoshimasa – Higashiyama Gomotsu – Todaiji Temple – Baron Mashida Obuo
- Tea caddy: Seto Kinkazan/Asuka-gawa (Beloved possession of Kobori Enshu, Chukoh’s specialty)
Named by Enshu Kobori when he saw a tea caddy he had seen as a young man again later in life. The third generation of Kato Shirouzaemon Kagemasa made it, and it is called Kinkasan (the place of origin of the clay).
- Chashyaku (tea scoop): Rikyu type, ivory / Tsukihi
Named by Yumyosai Mataikyosai XII. The origin of the inscription on the tea container is from the Kokin Waka-shu poem anthology, “Yesterday, Today, and Lives Asuka River, Nagarete Haya Tsukihi Narikeri”. The Asuka River is a rapid stream.
- Cover …tanji inlaid with gold and silver
Example of tool assembly Part 2
- Confectionery…Suehomi / Miyako no Haru, Monaka, Strawberry (Koukouka) mid-April
- Tea: Umonji / Tsujiri
- Tea Bowl: Jasame Tenmoku Tea Bowl, Song dynasty, China (Important Art Object, Lent by Sokokuji, China )
- Tea caddy, round jar, Aisaka brand name, Seto/
The name “Aizaka” is derived from a waka poem in the Kokin Wakashu (Anthology of Ancient and Modern Japanese Poetry): “Aizaka no Arashi no Kaze wo Samu Kaze, Yukuhe Shirawase Wabitsuzo Nuru.
- Chashyaku (tea scoop), by Horin Seisho.
From a doll that belonged to Emperor Go-Suio. It is named after a waka poem written by the Emperor himself, “Let’s take it easy in the world, for everything is as it should be.
- Cover …tanji inlaid with gold and silver