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

初炭(風炉)・Shozumi (Furo)

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最近初炭のお稽古を何度かしています。

We have recently practiced shozumi (initial preparation of charcoal) a few times.

土風炉ではなく朝鮮風炉ですと灰を扱うこともなく、炉の炭点前より簡略です。ただ棚ありと棚なしの場合や、棚の飾り方、茶事の時間などによりバリエーションがあります。

It was a lot simpler than sumidemae for ro when using karagane cho’usenburo (a bronze furo with a matching kama) – and not doburo (furo made of clay) – and it was not necessary to handle hai (ashes).  That said, there are a few variations depending on whether tana is used, how tana is decorated, and the time for chaji (tea event).

朝茶(夏の朝早く行われる茶事)の場合初炭でも水次薬缶を持ち出します。そこで不思議に思ったのが、初炭で釜に水を足す理由です。後炭なら湯が減っているでしょうからわかるのですが、釜の準備をしているはずなのに何故初炭で水を足す場合があるのでしょうか。

Asacha (morning tea) is a tea event that is held early on a summer morning.  For asacha, the host adds water to kama with mizutsugiyakan (water pitcher) during shozumi.  I wondered why.  For gozumi (charcoal preparation after ko’icha), water was used for ko’icha and it seems natural to add water.  But why is it necessary to add water for shozumi?  Wasn’t kama adequately prepared beforehand?

正午の茶事では炉、風炉とも濃茶の後、後炭となりますが、朝茶(風炉)の場合、初炭で水注ぎ薬缶を持ち出し、釜に水を足す音で、お客様に涼しさを感じて頂きます。 炉、風炉でも、亭主が炭の具合を知っており、火 相、湯相の加減で後炭を省き、続いて薄茶を立て(続きお薄)る事もあります。特に朝茶では涼しい間に茶事を終わらせる為、続いて薄茶を立てます。

For sho’ugo-no-chaji (a tea event that starts at noon) done during both the ro and furo seasons, ko’icha is followed by gozumi.  For asacha (furo), however, the host pours water into kama with a pitcher during shozumi in front of guests to create a sense of coolness with the sound of water.  Tsuzuki’usucha (ko’icha immediately followed by usucha without gozumi), may be conducted at the host’s discretion as the host knows the state of the charcoal and hot water.  For asacha, especially, tsuzuki’usucha is often favored to conclude the tea gathering while the temperature is still relatively cool.

 

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