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


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四方棚・Yoho’udana

四方棚は天板と地板が四方形で二本柱があり、台子を半分にしたのが始まりとのことです。天板の方が地板より大きくなっています。大ぶりな桐木地で角 が直角なものは炉用の利休好みだそうですが、小ぶりのものは炉・風炉共用です。お稽古で頻繁に使うのは即中斎好み写しの溜塗爪紅小四方棚です。棚板に彫りこんである線は批目(へぎめ)です。

Yoho’udana has square top and bottom shelves with two columns.  It is said that it was originally created by reducing the size of a “da’isu” (a large shelf) in half.  The top shelf is larger than the bottom shelf.  The “Rikyu’s favorite” style is large and in unfinished paulownia wood with 90-degree corners.  Due to its size, it is used only with “ro,” but smaller versions are used with both “ro” and “furo.”  The type we often use in our lessons is a copy of the “Sokuchu’u-sa’i’s favorite” finished in lacquer (tame tsumakure nuri).  The finish is called “tame nuri” is a lacquer technique to apply clear lacquer over the base layer.  “Tsumakure” refers to the red accents (which literally means “red fingernails”).  Sokuchu’u-sa’i was the 13th grand master.  The lines carved into the shelf boards are called “hegime“.

濃茶・Ko’icha 

薄茶初飾り・Usucha Shokazari (Starting Mode)

薄茶器と水指が天板、地板それぞれの中央に置かれています。

An usuchaki and a mizusashi is placed in the center of the top shelf and the bottom shelf, respectively.

薄茶二飾り・Usucha Nikazari (Mode 2)

薄茶器に代わって柄杓と蓋置が天板に置かれます。

A hishaku and a futa’oki are displayed on the top shelf, instead of an usuchaki.

炉専用の四方棚は大ぶりです。桐木地なので「利休好み?」かと思いましたら、「利休好み」は角が直角。こちらのように角が丸いのは四代お家元逢源斎江岑のお好みだそうです。

A large version of yoho’udana like this is used only with “ro.”  This one is made of unfinished paulownia wood – and I wondered: Is this the “Rikyu‘s favorite”?  Not so.  The “Rikyu‘s favorite” has 90-degree corners.  This one has rounded corners – and is known as the favorite of Ho’ugen-sa’i Ko’ushin, the 4th Grand Master.

天板が大きいので柄杓がすっぽり飲み込まれそうですが、柄杓に柄の端が天板から少し出ていなければならない、と先生からうかがいました。

The top shelf is so large that it can swallow up the hishaku – but our teacher said the edge of the hishaku handle must be slightly off the shelf.

薄茶三飾り・Usucha Sankazari (Mode 3)

三飾りでは薄茶器も飾ります。柄杓と蓋置は総飾りと変わりませんね。

A usuchaki is also displayed in Mode 3.  The hishaku and futa’oki are placed just like in so’ukazari.

総飾り・So’ukazari

Originally posted May 7, 2014


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中じまい・Nakajima’i

 運び出し・At the Beginning

風炉の季節になり、お稽古は基本の運び薄茶点前となりました。そこで一番気になったのが「中じまい」です。「中じまい」は広間の薄茶運びの場合のみ行われます。おしまいにする際茶器と茶碗が水指の前ではなく、道具畳の中央となります。これは、最初に運び出したときとの変化を楽しむためだそうです。

It is a furo season.  It is a “back to basics” time, and our practice started with hakobi usucha otema’e (carry into the tea room everything except the furo and the kama).  The item that stood out the most: “Nakajima’i.”  “Nakajima’i” is done only when the otema’e is hakobi usucha done in a “large room” (hiroma) (four-and-a-half mats or larger).  During the steps of closing the otema’e, the chaki and the chawan are placed – not in front of the mizusashi butin the middle of the do’ugu datami (the tatami where the otema’e is conducted).  This it to enjoy a variation from the way the utensils were initially brought in – and placed in front of the mizusashi.

中じまい・Nakajima’i

先日見たある本にH宗匠先生のお考えがこのように記述されていました。

“H” so’usho’u sensei described his theory in a book I read the other day in the following way:

点前の仕舞いは、原則として道具を持ち出した最初の形に戻すのが建て前であります。

It is the basic rule that closing of otema’e is to put back the utensils where they are at the beginning.

しかし、実際の茶の湯のとき、両器を水指の前でなく、畳の中央で仕舞うのが一つの風情として考えられたのが中仕舞いであると考えられます。ここに茶の湯の自由さというものがあります。

However, during the actual practice of chanoyu, it felt pleasing to close the otema’e in the middle of the tatami, rather than placing the chaki and the chawan [back] in front of the mizusashi.  That is thought to be the origin of “nakajima’i.”  This shows that chanoyu has freedom [to grow/change – rather than something rigid and stale].

確かに変化がないとマンネリになりますね。これも昔の人の知恵なのでしょう。

It is true….  Without variations, we will be stuck in a rut.  This is probably wisdom of our ancestors to break the monotony.

【参考】 風炉の点前[表千家流](世界文化社 2010年刷)

Originally posted June 13, 2014


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丸卓・Marujoku

桐木地の丸卓は利休好みなのだそうです。二本の柱が天板と地板の内側にあり、地板の裏には低い三つの足があります。利休が酒樽を使って棚にしたのが始まり、という一説もあるそうです。

Marujoku with unfinished paulownia wood is reportedly Rikyu’s favorite.  It has two columns between the top and bottom shelves, and the bottom has three feet.  There is a theory (among others) that Rikyu made his first marujoku with a sake barrel.

丸卓の底板三つ足ですが、炉・風炉と季節で向きが変わるとのことです。炉の季節は1つ足が手前になりますが、風炉の季節は風炉の1つ足が手前に来るので、変化をつける為丸卓は足2つを手前にするそうです。

Speaking of marujoku‘s three feet at the bottom, the direction changes depending on the season: ro and furo.  In the ro season, the single foot is facing the front, but in the furo season, the two feet come to the front to avoid doing the same thing with the furo, which has the single leg facing the front.

木地の丸卓の場合は柄杓の合を伏せて飾ります。

If marujoku is made of unfinished wood, hishaku is displayed with the cup facing down.

濃茶初飾り・Ko’icha Initial Mode

薄茶初飾り・Usucha Initial Mode

二飾り・Mode Two

総飾り・Full Display Mode

Originally posted April 29, 2015