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:

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 !! 

 

Shiratama Tsubaki

 

Hashibami

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テーマ:

11月は炉開きの月です。お茶の知合いが濃茶席を持つということで、東京道場で開かれた茶会に行ってまいりました。お天気にも恵まれ、手入れの行き届いた緑が光かがやく美しい庭を拝見することができました。濃茶席では道場の名物、粟(あわ)ぜんざいを久しぶりに美味しく頂戴しました。寄付には私の大好きな寒山拾得の画、本席の床には宙宝(江戸時代後期の大徳寺の高僧)の見事な一行、お花は立派な胡銅の花入には見事な枝ぶりの榛(はしばみ)と白玉椿が入れられていました。はしばみは枯れた葉の下から芽が出ており、一陽来復(いちようらいふく)を表すお目出たい照葉です。裏千家四代仙叟の茶杓、左入の黒楽茶碗をはじめとする歴史的にも価値がある見事なお道具ばかりでした。席主自ら濃茶を練られて和やかで楽しいお席でした。お茶は上林(かんばやし)の鵬雲斎大宗匠御好、爽明の昔をたっぷりと頂きました。辻留さんのお料理は秋の風情の目にも美しく、薄味ながらどれも美味でした。五感でお茶会を楽しませていただきました。お茶をしていて本当によかったと思う今日この頃です。

 

榛(はしばみ)

 

白玉椿

 

 

 

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テーマ:

I went to Sankeien Garden in Yokohama. It is a traditional Japanese garden, created by Hara Sankei (1868-1939), a business man made a big fortune with trading silks.  He is also famous as a collector of arts and tea utensils.  He transferred many historical architectures from Kyoto and other area to his garden, like temples and tea rooms which might have been destroyed due to a movement to abolish Buddhism in the modernization of Japan.   Those relocated buildings were well harmonized in that garden with small river and hills.   I almost forgot that I was in Yokohama. 

 

Momiji in Sankeien was getting red, and Ginko tree leaves were almost yellow.   Momiji should be so beautiful a few weeks later.  Instead of Momiji, I saw a lot of Chrysanthemums, which were so beautiful like arts.  In a tea room of Sankeien, I enjoyed a bowl of thin tea, prepared by a male wearing Hakama, traditinal Japanese Kimono.  After that, I had a fun feeding to colorful greedy carps in the pond.  It was a relaxed nice day in Yokohama.

 

 

 

 

 

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