茶の湯 in サンフランシスコ ・ Japanese Tea Ceremony を San Franciscoで

表千家四方社中の茶の湯ブログ Japanese Tea Ceremony Blog for Shikata Shachu – Omotesenke

12月20日・21日のお稽古・Lessons on Dec. 20/21

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もう年末も近づいてきましたが、こちらの社中は生徒さんがお休みもせず頑張ってます。Sさんは大学がお休みに入り、香港のご実家へ帰られたので欠席ですが、こちらのブログをご覧になってます。(こんにちわ!)今週のお稽古は皆さん(1)二重棚での台飾り(濃茶)もしくは(2)長板での諸飾り(薄茶)でした。違う棚を同じ週に使うことはまれです。
The end of the year is almost upon us.  In our group, students are going strong without any sign of slowing down.  Ms. S is back to Hong Kong while her university is on break – but should be keeping up with us through this blog.  (Hi there!)  This week’s lessons involved (1) da’ikazari 台飾り using niju’udana 二重棚 (ko’icha 濃茶)(see photo), and (2) morokazari 諸飾り using naga’ita 長板 (usucha 薄茶).  Kind of rare to use two different shelves in one week.

(1)二重棚での台飾り(濃茶): Da’ikazari using a Niju’udana (Ko’icha)

丸卓から二重棚へチェンジして引き続き台飾りのお稽古。丸卓や四方棚は天板と底板のみですが、二重棚は中板があるのでお手前が少し違います。
Continuing with da’ikazari this week – but switching from marujoku to niju’udana.  (Already forgot what these are?  See this link for last week’s lesson.)  Marujoku or yoho’udana only has a top shelf and the bottom shelf.  Because niju’udana has a middle shelf, the otema’e is slightly different.

  • (丸卓・四方棚) 当初薄茶器は飾らないが、拝見の後もって入り天板に飾る。
  • (二重棚) 薄茶器が既に中板に飾られている。天板は天目台を持って出た後は空になる。
  • (Marujoku/Yoho’udana) At the beginning a usuchaki (light tea power container) is not on display. The host brings it in after ha’iken and displays it on the top shelf.
  • (Niju’udana) A usuchaki is already on the middle shelf. The top shelf is left bare after the tenmokuda’i is removed.

色々お棚について書いてみましょうかねぇ。
Someday I will have to write about different shelves….

(2)長板での諸飾り(薄茶): Morokazari using a Naga’ita (Usucha)

竹台子・風炉でお点前を10月にして以来の久しぶりの諸飾りの登場です。大棚・炉のお手前ですので居前に座るときは外隅で、水指の蓋は三手。そして「座り火箸に、立ち火箸」とよく言われますが、本当に書いて目の前に張っておきたいくらいです。「座り火箸」はまあ一番初めですので覚えている確立が高いのですが、「立ち火箸」の方は。。。 痺れた足を気にしながら建水を持って立ち上がるのに気合がいるので、そのことに気を取られて「立ち火箸」を忘れがち。修行が足りませんね。
Morokazari is back! – since our last use in October with takeda’isu and furo.  Since naga’ita is o’odana (a big shelf), when sitting down at the ro, you position yourself at the outer corner of the ro.  And the mizusashi lid is handled with “three hands” (right-left-right).  Also, you have heard the expression: “Hibashi sitting down, hibashi standing up,” right?  I might as well write it down and pin that piece of paper in front of me….  Sure, “hibashi sitting down” – that’s easier to remember.  After all, it is the first thing you do after sitting down.  On the other hand, “hibshi standing up.”  Hmmmm.  I am more preoccupied about the tingly legs and the kensui, and trying to muster all the strength to stand up.  So, all the planning goes to all that – and oh, yea, hibashi before standing up.  Oops.  More practice is required.

In morokazari (in the ro season), mizusashi (a fresh water container), kensui (a dirty water receptacle), futa’oki (a lid stand) and hishakutake (a stand for a hishaku) are on the shelf.  Hishaku (a ladle) is placed in the hishakutate, buttressed by a set of hibashi (fire chopsticks) to keep it from rolling around.

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