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

1月10日・11日のお稽古・Lesson on Jan. 10/11

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今年最初の通常お稽古です。四方棚を使います。
This is the first “regular” lesson of the year.  We are using a yoho’udana.

(1)長緒・四方: Naga’o with Yoho’udana

大海や老松など平たい茶入でのお稽古となります。「長緒」の逆だから当然なのでしょうが、通常の茶入の仕服のことを「短緒」(みじかお)ということを初めて知りました。長緒のお点前で一番の注目事項はやはり緒の扱い方ですね。緒で輪を作りますが、釘に掛けても崩れないくらいに常にしっかりさせることが必要だそうです。

A lesson for naga’o involves a flat cha’ire (a ko’icha container), such as a ta’ika’i (big sea) or o’imatsu (old pine).  I suppose it goes without saying, but the opposite of “naga’o” (long string) is “mijika’o” (short string), referring to a “regular” shifuku (a pouch for cha’ire).  I learned something new.  Without a doubt, the major focus point of a naga’o lesson is how to handle the string.  You create a loop with the string, but care must be taken so that the loop would be secure enough to not fall apart even if you were to hang it from a hook.

(2)茶筅飾り・四方棚: Chasenkazari with Yoho’udana

習事八箇条の内最も基本のお点前だそうです。水指、茶入、茶杓か茶碗が由緒あるものの場合にするとのこと。本番のお点前が始まる前に準備のお点前がありますね。お茶を点てるお茶碗には茶入れを入れますので、もうひとつのお茶碗に茶巾、茶杓、茶筅を通常の様に仕組んでお茶室に入ります。この準備のお点前で茶巾、茶杓と茶筅を水指の蓋(塗蓋の場合)の上に置きます。

I heard that this is the most basic of the eight disciplines of nara’igotoChasenkazari is typically done when mizusashi, cha’ire, chashaku or chawan is a utensil of distinction.  There is a “pre-otema’e” before the main otema’e begins.  You must place cha’ire in the bowl you use to make tea – so you set up another bowl in the usual manner with chakin, chashaku, and chasen.  You bring them into the tea room, and place the chakin, chashaku and chasen on top of the mizusashi lid (if a lacquered lid).

(3)薄茶・四方棚・筒茶碗: Usucha with Yoho’udana and Tsutsujawan

筒茶碗を久しぶりに扱いました。茶巾での拭き方は大体覚えていましたが、茶碗の持ち方が少々あやふやでした。三日月で持ったり、横から持ったり、底から鷲づかみにしたり、持ち方が頻繁に変わりますね。先生のお話では、昔の扱い方と比べると今日は少し違っているそうです。

It has been a while since we last used tsutsujawan (a cylinder-shaped bow).  I mostly remembered how to wipe the bowl with achakin – but when it comes to how to hold it, it was a bit shaky.  Hold it in a “crescent moon” style (at the top of the bowl with one hand; the thumb and four fingers forming a “crescent moon”), hold it on the side (on the side of the bowl with one hand), hold it at the bottom (to turn it upside down) – there are many variations.  Our teacher said we handle it slightly differently today when compared to how it was done in the past.

Key Words: Chanoyu, Japanese Tea Ceremony Class, Omotesenke, San Francisco

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