June 14, 2020
Bondate
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Castera comes from potentially two places. One, that portugal’s packaging had a lot of castles on it at the time, or two, that you whip the egg whites for a long time, until they get as high as a castle.
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Dougu:
- Same as usual for shikaden.
- Doburo
- Rikyu-konomi kama
- Seto hitoeguchi or mage mizusashi
- Efugo kensui
- Fushinashi chashaku (zouge or otherwise)
- A bon
- Shin-nuri is preferable
- Often comes either as a set with the chaire, is a nice sotetsu or something, or is a low-ranking karamono. However, it’s always treated as wamono (so like migi mawari).
- The three shin bon that are used in upper temae are:
- haneda — a square shin-nuri bon with a cross foot (ie jesus cross)
- matsu no ki — a big (stained) wooden square bon
- wakasa — just like matsu no ki, except smaller and with black bottom, green under-bevel, and red top
- HOWEVER when chaire is on top of it, it’s turned hidari mawari (because it’s a set!)
- You don’t have to do a L-R or R-L contact thing. Just touch with both hands at the same time.
- Karamono chaire
- Often something shorter like a bunrin or a marutsubo so the shifuku will fit on the tray later
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Temae
- Start off with the bon at exactly 1 paper width away from the mizusashi. Then when you pull it away at the beginning, it goes to 3 mei.
- After opening the chaire a bit, you put it himado tenari. And you hold it from the top when you put it to himado, so when you pull it back to actually do something with it, you should also take it from the top
- Wiping the bon
- Wipe as you do, then after you do the wipe ie above, you come underneath the bon and transition your hand to nigiriconde while getting R back to position
- When you hold the bon, ideally the bon is going to have a big edge. So you can hold your left hand fingers on the lip under the bon, and your thumb just on the edge.
- Wiping is only on the base of the bon, not on the edge.
- putting the chaire on the bon after it’s done with kiyome, you should put the chaire just where it’s going to be, then pull the fukusa from underneath it. chaire goes DOWN. fukusa goes BACK.
- Picking up and putting down chashaku is generally pinching the side, and it’s generally done with 3h. The only time it’s not done with 3h is when you’re picking it up to scoop out tea.
- momite
- 3x completely, then on the last one, after you’ve fully completed the movement, you start moving for the chaire
- Karamono chaire, when making tea, you take with R and support with L, then atsukai and transfer into L to hold for the actual scooping
- Lid goes onto the center of the bon (right side up or upside down is dependent on the lid)
- Tapping the inside of the chawan with zouge:
- Tenmoku, you tap at 7oclock because it has a V-like shape that allows it.
- For something more like a rakujawan (or other chawan in general, like maybe something you use in chabako if you have a zouge chashaku), you tap with the chashaku perfectly vertical (down) at 3oclock.
- If the chawan is particularly fragile, you can tap on your index finger
- after finishing making tea and pulling out, try to keep the center of the chasen pointing toward the inside of the bowl for a while. ie chasen goes UP, not BACK.
- Putting chashaku on bowl is also 3h
- At the end, you do bowl to kattetsuki → THEN pull kensui. Kensui doesn’t get pulled when you’re putting the chashaku on the bowl.
- Only turn TWICE, not THREE TIMES when you put the chaire out. Just in general. I don’t know why I have 3x spin written.
- Haiken:
- First momite (momide?) and take the chaire, turn to kyakutsuki, and kiyome in gyo sabaki
- Place chaire out kantsuki, then while still holding fukusa folded in your left hand, turn toward imai
- When back at imai, refold fukusa in gyo sabaki, pick up bon with fukusa nigiriconde in R, then turn to kyakutsuki
- At kyakutsuki, with the bon still in the air, wipe, turn migi mawari, and place out. Put fukusa back on your obi here, not at imai.
- Then turn and do the rest. Bon, chashaku, shifuku should all be fairly tight, but not overlapping as in karamono
- Guest portion
- First thing shokyaku does is momite and place chaire on the center of the bon. Then, you move everything back toward you as you would expect
- When you get to the heri, first you place the bon + chaire combo to its position herisoto, then you place chashaku and shifuku in front of you herisoto (like you do with normal haiken, the final temporary place before you move it over). Then you scoot back and place heriuchi below the bon +chaire
- Bring bon and chaire center, view all, kobukusa to right. Momite. 2h take off lid, 2h place lid on center of kobukusa. 2h look at chaire, then lid back on chaire, then chaire onto kobukusa. Then look at the bon
- Note on momite: don’t touch anything else between momite and chaire. That includes resting your hands on kimono.
- Also for where to do haiken, the chaire doesn’t have to be over the bon. Wherever is comfortable.
- To view the bon, look at it as usual. However, to look at the bottom, you want to actually completely flip it over. To do this, flip it by putting your supporting hand underneath the bon, not on top. That way you always have your hand underneath the bon and it’s less likely to slip
- Finish blah blah
- When you bring dougu back, bring back the same way you took it. Bon and chaire stay together the whole time.
- When placing back, first you turn the bon HIDARI MAWARI (because it has the chaire on it, so now it’s like karamono), and that goes back to its position. Then the chashaku and shifuku (te wo suite I think). Then momite and bring the chaire out to its position.
- When leaving as host, you should hold the bon with your left hand deep, then right hand holds the chaire. On a square bon, the shifuku goes to the upper left corner. For a maru bon, dunno. Left? Front? TBD. We did front.