渋谷 茶道教室「松濤庵」

渋谷 茶道教室、松濤庵のブログ。季節に合わせた本格的なお道具を使用して稽古いたします。男性、お年を召した方、全くの未経験者も歓迎いたします。

 裏千家茶道 松濤庵 公式ホームページ

 薬師寺東京別院茶道教室

渋谷駅から徒歩10分の松濤庵では、
週4回(毎週木曜日、金曜日、土曜日と日曜日)に
裏千家茶道教室を開いております。

また、季節ごとに茶会、茶事教室もいたしております。
入門随時受付けいたします。
稽古場の見学ご希望の方は、ご予約をお願いいたします。




The Shotoan is on foot 10 minutes from Shibuya Station.
We have tea ceremony class 4 times (every week Thursday, Friday, Saturday, Sunday) per week.
We also have seasonal formal tea gathering lessons with thick tea and thin tea with a meal.
You can join our tea-ceremony classes at any time.
non-Japanese are big welcomed.
Please do not hesitate to contact us.  An inquiry is here.


テーマ:

This month, May is the month for starting to use Furo (Braizer).  During Golden Week (national holidays week in beg of May), I usually change from Ro (Sunken hearth) to Furo, by taking out all ash from  Ro and close it with a tatami mat, and then prepare formed ash  in a braizer by using ash scoops.  Every year, May is the month for starting Furo season and November is for Ro season.  As Tatami, ash and charcols are very heavy, it is a hard labor for me, but I like it.  I always close Ro with appreciating Ro for nicely making boiling water and no fire accidents in Ro-season.

 

Then, I prepare the braizer by laying a folded Hosho (Japanese traditional thick paper) and Sokokawarake (a ceramic round board), and then I put in sieved ash for Furo, placed Gotoku (a tripod), and made Haigata (formed ash)  with covered myself in ashes.  My Haigata is not perfect with remaining traces of scoops.  I felt that I need more training to make a good Haigata, and made up mind to do my best in this season. 

 

I also changed all charcols in Hako Sumitori (a squrare charcol container).  All cutted charcols with fixed sizes for Ro and Furo are available at shops. As you see in the bottom picture, the upper ones are for Ro and lower ones are for Furo  (Ro charcols are bigger than Furo charcols).  We do Sumidemae (charcol-laying-procedure) by using those charcols before making tea in Chaji (a formal tea gathering). 

 

In old days, people had to measure each carcol by using a special ruler, and cut them with a hand saw.   I found it in a website.  Left side is for Furo and right side is for Ro.

 

A special ruler for Charcol

 

Charcols for Chanoyu

 

 

By the way, before burning charcols in Ro/Furo, we usually wash them with a scrubbing brush, and drying then for approx. 3 days.  By doing so, moisture remains moderately, and can burn well, and no sputtering of fire and no proudction of cabon monoxide, that is dangerous for health.  A lot of preparations, which our guests will never see,  are necessary to serve a bowl of tasty tea for guest.

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テーマ:

早いもので、今月から炉に代わり初風炉の季節となりました。毎年、ゴールデンウイーク中に、炉の灰をすべて上げて、畳も取り替えて、半年頑張ってくれた炉に感謝して炉を閉じます。炉用の釜や炭などを仕舞い、風炉用にすべて取り替えます。毎年5月の初風炉とと11月の開炉の前の恒例行事ですが、灰、炭をはじめとしてどれも重いものばかりでかなりの重労働です。

 

風炉の底に奉書紙を畳んで敷き、その上に底土器(そこかわらけ)を置き、ふるった風炉用の灰を入れて、五徳を据えて前瓦を置き、灰かぶりになりながら、灰匙を使って久しぶりの灰型に四苦八苦です。水の卦を書いて出来上がりです。灰匙の跡が残ってしまい、我が身の修行の足りなさを痛感します。今年こそは灰型を頑張るという思いを強くしました。

 

箱炭斗の中の炭も全部、炉用から風炉用に入れ替えします。風炉用は炉用よりも小ぶりです。(下の写真の上段が炉用で下段が風炉用)。それぞれ大きさと風炉に入れる位置が決まっています。市販の茶道用の炭は1.胴炭、2.管炭、3.割管、4.ぎっちょ、5.割ぎっちょ、6.点炭、7.輪どう、8.香合台、9.枝炭など、初炭(しょずみ)、後炭(ごずみ)の炭手前用で必要な本数が入っています。

 

 

昔は炭用の定規を使って、自分で一本一本測って、ノコギリで切ったそうです。切ってある市販品を使っていても、必要な大きさの炭が途中で足りなくなったりします。自分でも切って用意することもできるようにと炭用定規は売っていないかと探しましたら、ネットで販売しておりました。左側が風炉用で右側が炉用です。是非買い求めたいと思います。

 

炭用定規

 

ところで、炭は使用する3日前位に亀の子たわしで洗って立てかけて干して使います。こうすると、炭に適度に水分が残り、よく燃えて、パチパチと跳ねることがありません。また炭が不完全燃焼して一酸化炭素中毒にもなりにくいそうです。お客様に一服のお茶を差し上げてもてなす為に、お客さまが気が付くことはないですが、多くの準備と心くばりが必要であることをあらためて感じます。

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テーマ:

Last Friday, I went to "Exhibition of Chanoyu" at Tokyo National  Museum in Ueno.   It was amazing that there were a lot of people, despite it was already late in the evening.  There were so many precious tea utensils  such as tea bowls of national treasures, hanging scrolls, tea containers, tea scoops, and so on.   It is said that such a big gathering of famous tea utensils can happen only once in 40 years.  All tea utensils are exhibited along with Japanese history from Muromachi Era to modern times.

 

However, I had some lonesome feeling with viewing those tea utensils through glass walls.  I think that the real value / worth of tea utensils can be felt by using them in the tea gatherings.   The worth of a tea bowl can be recognized by drinking tea with that, and having it on hand, feeling its weight, textures and closely viewing its pattern.  In old days, those famous tea utensils were used by fuedal lords, merchants and other rich and/or famous people, but now they are stored in museums, and have no chance to be used in the tea gatherings anymore.

 

By the way,  a catalogue of this exhibition is very nice, as it contains not only explanations of the tea utensils exhibited, but also  a lot of historical explanations and interesting comments by famous masters.

Furthermore, there are a lot of pictures of storage boxes with writing and pictures of backside of teabowls which we usually cannot see in the exhibitions.  

 

One of my  most impressive and memorable exhibitions was a hanging scroll with a picture of monkey of Southern Song (dynasty of China).  He is watching something, and looks like living on the picture.  He may be viewing the changes of the world for nealy one thousand years, and may escape from the picture at night and jumping about in the night museum.  I found out that that hanging scroll is stored at National Tokyo Museum.   I am looking forward to meeting him again at Ueno.

 

 

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