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

流し点て: Nagashidate

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お稽古で流し点てをしました。夜咄などのお茶事でお客様を お迎えした際急いで暖まっていただくためになされることが多いとのことです。

We practiced nagashidate.  It is often done to serve tea to guests in a hurry to warm them up upon their arrival, especially before chaji (a formal tea gathering) known as “yobanashi” (a tea gathering to pass a long, winter night by candlelight).

水指の代わりに水次やかんを使いました。やかんは炉の右横で口が釜に向きます。置き合わせは炉の左手前隅の近く斜めに。座るときは炉正面。蓋置きがやかんの前で柄杓 はまっすぐ縦に。やかんの蓋は三手で右側へ。茶碗を出すときはやかんと炉の間で客に近い位置。しまうときはやかんの蓋をした後柄杓、蓋置きを持って左正面に回り建水を持って立つ。「簡略」なお点前なのですが、覚えることが多いです。

Instead of mizusashi, we used mizutsugi yakan (a kettle for pouring fresh water into mizusashi).  The yakan goes to the right of the ro, and the spout faces the kettle.  The place for okiawase is near the left lower corner of the ro at an angle.  You sit down right in front of the ro.  The futa’oki is placed in front of the yakan, and the hishaku rests on top of it parallel to your body.  When opening the lid of the yakan, it is handled in “three hands” (right-left-right) and is placed on the right side of the yakan.  When serving the bowl, you place it near the guests between the yakan and the ro.  When closing up, you first close the lid of the yakan, and while holding the hishaku and the futa’oki, you turn to the left (all the way to the front), pick up the kensui and stand up.  See, there are SO MANY things to remember for this (supposedly) SIMPLIFIED otema’e.

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