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

盆香合・Bonko’ugo’u

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香合・Ko’ugo’u

お炭のお稽古が続いたので、バリエーションを加える為ここぞとばかりに盆香合のお稽古もしました。盆香合は、香合が名物や由緒ある場合に行う炭点前です。大切なものというわけですから、お盆の上にのせてあり、香木を取るときに火箸ではなく手を使って香をたきます。初座(懐石の前)の炭点前なのですが、水次やかんで釜に水を足します。「釜をあらためる」という目的だそうです。

After several sessions of charcoal-related practice, we added bon ko’ugo’u (literally, an incense case on a tray) to the mix while the iron is hot, so to speak.  Bon ko’ugo’u is sumidemae (charcoal preparation) performed when ko’ugo’u is a masterpiece or of historical significance.  Because ko’ugo’u is of such importance, it is displayed on a tray.  When incense pieces are removed, fingers are used, rather than metal chopsticks.  This is charcoal preparation done during the first half of a tea event (shoza) before kaiseki meal – but water is added to kama with mizutsugi yakan.  Why?  I read that it is to “refresh kama“.

どちらかといえば客の拝見の作法の方がユニークではないでしょうか。貴重なものですから、畳ではなくふくさの上で、肩肘をついて低い位置で拝見します。

In any event, the manner by which guests view ko’ugo’u is quite unique – more so than otema’e itself.  The precious item is placed on fukusa, rather than directly on tatami.  Guests must lower themselves by placing one of the elbows on tatami.

Originally published September 12, 2014

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