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

立夏と小満・Rikka and Sho’uman

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IMG_1513

立夏は通常5月6日頃で、小満までの期間を言います。穀雨から数えて15日目、八十八夜の3、4日後です。春分夏至のちょうど中間にあたります。そして、この日から立秋の前日までが夏季となります。

Rikka generally begins around May 6, and the period continues through sho’uman.  It is 15 days after koku’u, and 3 or 4 days after [hachiju’uhachiya](http://wp.me/p47YUL- 10m).  Rikka is at the midpoint between [shunbun](spring equinox)(http://wp.me/p47YUL-ZQ) and geshi(summer solstice).  This is the first day of summer, which continues through the day before risshu’u.

小満は5月21日頃となり、芒種まで続きます。立夏ら数えて15日目です。陽気が良く、万物が次第に長じて天地に満ち始めることからその名が付いたと言われています。

Sho’uman usually falls on May 21, and lasts through bo’ushu.  It is 15 days from rikka.  It is a season of good weather when everything starts to grow and to fill () the world, which is said to be the reason for the name: Sho’uman (小).

お茶の葉について面白いことを読みました。濃茶は40年,50年位の茶の樹から、薄茶はそれより若い樹からとるそうです。これは利休の孫元伯宗旦自作の歌だそうです。

I just read an interesting story about tea leaves.  Ko’icha is from tea trees that are 40 or 50 years old, and usucha is from younger trees.  The following is a poem by Rikyu’s grandson Genpaku So’utan.

“春は花とみなひとごとに昔より
いへどもわれは茶の芽うれしき

ことしの茶の出来ぐあいはどうであろう、茶摘みの前のほんの少しの天候が、一年にわたって味わわねがならぬ抹茶の微妙な味わいを左右するので、花のたよりよりも、茶の芽の良しあしが心配だと宗旦は詠じています。”

Spring is the season for flowers.  That’s what everybody says
from old times. But as for me, I worry about tea buds.

So’utan read in his poem his feelings – how is tea coming along this year?  Slight changes in weather before picking tea leaves subtly affect flavors of tea powder we have to taste in the coming year.  So, I worry about the conditions of tea buds more than flowers.

IMG_1514高山寺茶園・Tea Field at Ko’uzan-ji

【参考・References】

http://koyomigyouji.com/24-rikka.htm

http://koyomigyouji.com/24-shou.htm

新版表千家茶道十二か月(日本放送出版協会)(1985)

Originally published May 4, 2015

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