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

稽古茶事・Practice Chaji

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先日稽古茶事を行いました。当社中では初の試みで「体験入門」といった雰囲気でもありました。やはり体で覚えるのが一番と思い決行しました。

We had a practice chaji (tea event) the other day.  It was our first attempt.  In a way it felt somewhat like a crash course on “Introduction to chaji.”  We forged ahead because going through the chaji sequences is the best learning tool.

初座(席入、初炭、懐石、菓子)、中立、後座(濃茶、薄茶)(後炭は省略)と長丁場でしたが皆さんがんばりました。

Shoza (first seating) included seki’iri (guests entering the room), shozumi (initial charcoal preparation), kaiseki (meal), and kashi (sweets).  Guests leave the room for nakadachi, and reenter the room for goza (second seating) of ko’icha and usucha.  Gozumi (second charcoal preparation) was omitted.  It was a long session, but everyone stuck it out.

懐石は一汁三菜の簡単なものでした。英語のことわざで「Many Hands Make Work Light」(人手が多いと仕事は楽になる)と言いますが、汁、飯、向、煮物、焼、香と労働を参加者で分担しました。

The kaiseki meal was a simple “ichi-ju’u san-sa’i” (one soup, three dishes) version.  As the saying goes: “Many Hands Make Work Light.”  Each participant brought a different item (soup, rice, seafood appetizer, stew, grilled fish, pickles).

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