November is a month of ro-biraki; opening of ro (sunken hearth), and we celebrate it. My friend of tea invited me to a tea gathering held at Tokyo branch of Urasenke. The tea garden was so beautiful, with shining green leaves. First of all, I enjoyed Awazenzai; a bowl of sweet red beans soup with millet which is a speciality of Tokyo branch. In Yoritsuki (a waiting room), there was a seasonal hanging scroll of "Kanzan Jittoku" (ancient Chinese monks), one of my favorite characters. In the alcove of the tea room, there was a calligraphy of Chuho Sou, a famous monk of Daitokuji temple in edo era (1760～1838）. In a vase made of Karakane (a kind of bronze), there was a white cameria, called shiratsma tsubaki and a branch of hasibami (hazel). Hasibami is appreciated in this season, as it has both old leaves and new buds in one branch, a symbol of ichiyo-raifuku (returning to spring). Chashaku (tea scoop) was curved by Senso; 4th gereation of urasenke grand tea master (1622～1697). A main tea bowl of Kuro-raku was made by Sanyu; 6th generation of Raku (1685-1739）. Many of tea utensils are historically valuable ones and all of them were selected by the host only for that one-day tea gathering. Tick tea's name was "somei no mukashi", favored by 15th grand tea master, Hounsai, produced by Kanbayasi in Uji/Kyoto. Its flavor and taste was so nice. After that, I enjoyed Japanese traditional meals of Tsujidome, the most famous cook of Kaiseki. I enjyoed the tea gatehring using my all 5 senses, and I realized that I really love Chanoyu !!