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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盆香合・Bonko’ugo’u

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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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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茶杓飾・Chashaku Kazari

大徳寺瑞峯院住職 前田昌道作銘「ほとどぎす」
“Hototogisu” by Abbot Sho’udo’u Maeda, Zuiho’u-in, Da’itoku-ji

>> For more information on hototogisu (lesser cuckoo), see http://en.wikipedia.org/wiki/Lesser_Cuckoo.

先日「茶杓飾」のお稽古をしました。盆の上に出袱紗を広げ、茶杓と筒を置き、床に飾ります。亭主よりも客のほうが覚えることが多いですね。一番変っているのが茶杓と筒を袱紗の上で拝見し、手では触らないところです。これは竹でできているので手の汚れが着かないように、ということでしょうか。(牙の茶杓ならこの理屈は通りませんが。)茶入飾や盆香合ではお道具を手で扱いますが、焼物か塗物ですよね。

We practiced “chashaku kazari” the other day.  Dashibukusa is spread out on a tray, and chashaku and its tube are both placed on top.  The tray is then placed in the alcove.  There are more things to remember for the guests than for the host.  The most unique thing about “chashaku kazari” is that when the guests view chashaku and the tube, they use fukusa and do not touch them with hands.  Is it to prevent soiling the utensils made of bamboo by touching?  (If chashaku is ivory, then this theory falls apart….)  In contrast, for “cha’ire kazari” and “bon ko’ugo’u,” utensils are handled with hands, and they are either ceramics or lacquered items.

Originally posted May 9, 2016