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

湯相・Yu’a’i

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お茶では湯の具合を「湯相」といいます。「湯加減」はお風呂の湯だ、とお茶室では笑われてしまいそうです。濃茶を点てるときには熱いお湯が必要です。その為風炉のお点前で水を一杓足すのは何故か不思議でした。先日見たある本にはH宗匠先生のお考えはこのように記述されていました。

In the tea vernacular, the condition of hot water is referred to as “yu’a’i” (湯相).  The term “yukagen” (湯加減) is usually used for bath water, thus probably causing some chuckles in a tea room.    When making ko’icha (thick/heavy tea), the water needs to be hot.  That made me wonder, therefore, why we add a cup of cold water during the furo otema’e.  “H” so’usho’u sensei described his theory in a book I read the other day in the following way:

湯相というのは、濃茶を点てるために最も適合した湯の状態ということであります。

Yu’a’i refers to the condition of hot water most ideal for making ko’icha.

[中略・Omitted]

水を沸騰させると、分子の集合体が小さくなり、沸騰点近くでは、単分子となったものが気化して蒸発します。このような分子は溶質に付着して水に溶ける能力がなくなるため、少し下がった状態のものが溶質を溶かすには効果的と考えられます。沸騰状態を超したいわゆる峠の山を越えたあたりの状態を最もよい湯相としてきた昔からの考え方が理解されます。

As water boils, molecular clusters contract.  Near the boiling point, they become single molecules and evaporate.  Such molecules attach to solutes (soluble matters), thus preventing them from dissolving in water.  Thus, it is considered that hot water just a touch shy of boiling is more effective for dissolving solutes.  The condition just past the mountain peak was the most ideal yu’a’i – that’s the traditional belief, and now I  understand it.

お点前にも科学的根拠があって「峠の山を越えたあたり」にする為水を一杓足すのですね、きっと。

Who knew tea’s otema’e was supported by scientific evidence?   We add a cup of cold water to bring the hot water “just past the mountain peak,” perhaps?

【参考】 風炉の点前[表千家流](世界文化社 2010年刷)

Originally posted on July 14, 2014

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