日本語は英語の後に続きます。Japanese follows.
November is a celebration season like New
Year’s Day in Chanoyu (tea ceremony).
The sunken hearth, which had been closed
from May to October, is set on fire and the
tea leaf jar filled with fresh tea leaves picked
around “hachijuhachiya” (briefly written on
“Tea Plucking”) and sealed is opened.
In the tea ceremony of “kairo”, which is to
open this sunken hearth, some tea utensils
related to Sen no Rikyu and Oribe Furuta
are said to be used, and some tea utensils
such as gourd, Oribe ware, and Bizen ware
are said to be used.
Joyo-manju (steamed yeast bun made of
grated yamaimo with sugar and fine grade
wheat flour with red bean paste filling), which
expresses the green glaze of Oribe ware, is
called Oribe manju. It is a Japanese wagashi
sweet that often appears in the “kairo” season
as a substitute for Oribe ware.
11月は茶の湯では、お正月のようなお祝い
の季節。5月から10月まで閉じられていた炉
に火が入り、八十八夜の頃に摘まれた新茶を
詰めた茶壺の封を切る。
この炉を開く開炉の茶事では、千利休と
古田織部にまつわるものを使うとか
瓢（ふくべ）、織部、伊部（備前のこと）を
道具に取り入れるとか言われているらしい。
織部焼の緑釉を表現した薯蕷饅頭が織部
饅頭。織部として、炉開きの季節によく
登場する主菓子。