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

絞り茶巾:続き薄茶 / Shibori-chakin:Tsuzuki-usucha

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2月14日のお稽古 – その2・Lesson on Feb. 14 – Part 2

(2) 絞り茶巾: Shibori-chakin

絞り茶巾をまたしました。冬ですので茶筅通し中「さらさらことん」一度目の後になります。水気の多い茶巾は汚れを取らず広げるだけ、と読んだことがあります。かたく絞るコツは、上下から真ん中へ向けて押し込みながらねじることだそうです。

We did shibori-chakinshibori-chakin again.  Since it is winter, the timing for doing it is during chasen to’ushi after the first “swish, swish, clink.”  I have read before that a wet chakin would only move dirty particles around, rather than removing them.  The tip for wringing it tight – I heard – is to push from the top and bottom while twisting it.

古瀬戸一重口水指
Kozeto Hito’eguchi Mizusashi

(3) 続き薄茶: Tsuzuki-usucha

続き薄茶のお稽古は6週間ぶり位です。お茶事で濃茶お点前の後、炭の状態が良い(つまり火相が良い)場合後炭が必要なく直ぐ’薄茶お点前に入るのが 続き薄茶の本来の目的とのことです。お稽古でお茶事を全部一度にカバーすることはできませんが、この様にお茶事内での位置づけをご説明いただきますと「木をみて森をみず」にならず勉強になりありがたいことです。

It’s been about 6 weeks since we practiced tsuzuki-usucha last time.  The “real” purpose of tsuzuki-usucha is to launch into the usucha otema’e right after ko’icha when the condition of charcoal is good (in other words, the condition of the fire – or hiai – is good) and thus gozumi is not necessary.  It is not possible to cover chaji (= a formal occasion for tea that includes kaiseki, ko’icha and usucha.) from end to end at one practice, but it helps our learning to know how this particular otema’e fits in the larger picture.

干菓子器
Dry sweets tray

山中塗前端雅峰作・而妙斎宗匠花押入り – 北加支部40周年記念品 (2010)
Yamanaka lacquer ware by Gaho Maehata with the current 14th Grand Master’s (Jimyo’u-sa’i) signature (Kao’u)
– Commemorating the 40th anniversary of the Northern California Region in 2010

「四海波静」(しかいなみしずか)とは、「天下がよく治まって泰平である」という意味があるそうです。アメリカに住む日系人にとっては特に意味の深いお言葉です。

「四海波静」(shikai nami shizuka), which literally means: “The waves are calm in four seas.”  What it means to say is that the world is under harmonious governance and in peace.  These words are especially poignant for Americans of Japanese descent.

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

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