Okeiko-Glenn-2021-06-06

June 6, 2021

Daien no Sou

• Created by Ennosai, don’t know too much more than that. The Ennosai daien-bon was much larger. Now, we have two bon; both tantansai konomi and the same size, but one shin-nuri and one kakiawase.
• Dougu
  • Daien-bon
    • As above, this is either kakiawase or shinnuri (tantansai konomi). Ennosai bon is huge, very unlikely that we would actually use one.
  • Meibutsu karamono chaire
  • Meibutsu wamono chaire
  • Doanburo with rikyu-konomi furo
  • Koseto hitoeguchi mizusashi
  • MOTOBUSHI chashaku (yes! how strange!)
    • No idea why this is motobushi. You don’t even lean it on the chaire!
  • Tenmoku-jawan with shinnuri dai.
    • Presumably the dai has the same requirements as gyo, ie karamono or old wamono.
  • Aodake futaoki, efugo kensui.
• Note: because of the size of the bon, the shiki-ita should really be 18-mei away from the kinin-datami heri.
• Oki-kiri for hishaku!

Temae:

• Note: Beginning and end, any time you’re opening/closing the door, hishaku goes on the futaoki, not on the kensui.
• Hishaku is horizontal across knee line on futaoki, kensui in front. Open door in shin, then take hishaku / futaoki as if exiting from hakobi. Close door the same way, then walk up and sit below the knee line.
• Place kensui IMMEDIATELY to its final position (no movement, just like gyo).
• While holding hishaku / futaoki in R, L hand covers R knee, and 3x shikko forward.
• Holding futaoki, kamaete.
  • Futaoki starts in thumb, index, and middle fingers, with hishaku held by the last two fingers. Fushi is over the center of the futaoki.
  • Pull the hishaku out once to more easily take the fushi, then pull again to get into kamae position.
  • As you pull the hishaku out, readjust the futaoki to hold with the thumb + last two fingers (not nigiriconde into your palm though, still held by the fingers).
  • At kamae, index and middle fingers are part of kamae (ie, hishaku is resting on middle finger). Other three finger are occupied holding the futaoki.
• Briefly view the futaoki (it’s basically already right there), then place ie mukogiri. Then, sorei.
  • Futaoki goes below the knee line to the right, then hishaku onto the futaoki vertically.

Kiyome:

• Bon comes immediately to imai, no pull-pull. It will be tight!
• Chawan / dai goes to himado-mae. It’s going to be tough, just do what you can here.
• Kiyome karamono. Do zabuton etc. Shifuku goes (no flip) to the outside of the bon, lower-right. Chaire goes onto shifuku, then fukusa koshi.
• Kiyome wamono as usual for wamono. Shifuku does flip (toward the fire) when placing down.
  • Continue handling 2h, ie press with the shifuku from the side when placing down.
  • When putting the chaire onto the shifuku, use the fukusa (still opened-ish) and support via pressing through the fukusa from the right.
• With fukusa still folded in sou-sabaki, fold back in half (ie mizusashi nuributa) and wipe the bon.
  • Wiping the bon should be fluid. Ku-tsu-ri are from top to bottom, ie how you write kanji, then the last i is around the outside (ie how you write the michi radical on the outside).
  • Note, you only wipe the flat bottom of the bon, never the sides (general rule for bon).
• Fukusa koshi, then return unsheathed chaire to their homes (momide for karamono).
• Pick up shifuku from the outer L/R sides, meet in the middle above the bon, turn left (so knot is facing toward mizusashi), then place down with R one-hand from the bottom(s).
• Bowl + co. onto bon.
• Wipe chashaku (4x with refold), place at 4:30. Chasen to kensui no kata, wipe nuributa, chakin to mizusashi. Karioki fukusa to R knee.
  • “Bonryaku for koicha” lol
• Take hishaku in R, kamae, then move futaoki to its usual position (to hold the lid). Open lid with fukusa, then return fukusa to karioki.
  • It’s okay if this has to be back a bit, ie bisected by the shiki-ita.
  • Note: This doesn’t seem right.. in daitenmoku when we do this, we put the fukusa to kensui, not to karioki. Q: on this.
• Scoop oyu, do tenmoku kiyome as usual.
  • Major difference, bowl stays on the bon the whole time (including during chasentoshi).
  • Dai also stays in its place when doing shin sabaki.
  • Tatami-kae after chakin.
  • After dai kiyome, refold into sou and place below kensui.

Making tea (karamono)

• Momide, take karamono. Sukuidashi out, then leave the chashaku in the bowl.
  • Rehold chashaku to overhand grip (ie grip for tapping excess tea) and place tenari into the bowl (practically, somewhere around 4:00).
• Return karamono, zigzag chashaku, tap 2x on finger.
  • Picking up the chashaku from inside the bowl, do soeru.
• Holding chashaku nigiriconde, take fukusa with R and fold + wipe (1x). Chashaku goes down to bon, pom-pom into kensui, fukusa goes straight back to the floor as-is.
• Open mizusashi lid to 3:00 position, avoiding to the right if needed.
• Make tea as usual.
• Bring dai to kyakutsuki, place bowl on dai without turning, then place to kantsuki (hidari-mawari). Shittai, hikae. First sip, ask fukukagen then scoot forward to answer questions.
  • All usual questions are asked here, including okashi. Second bowl is an addendum; no questions are “saved” for the second bowl.
• Suikiri, turn and koshi fukusa. Nothing else!

(drinking note: guests sorei on both bowls)

Making tea (wamono)

• Take chawan / dai into temae-datami. Chawan to bon, then turn with dai back to imai (and return to himado mae).
• Sorei! Also answer questions about the bowl here.
  • Second bowl is an addendum!
• Add a scoop of oyu, kosusugi and catch with ring finger.
• Add another scoop of oyu, and sara sara!!!
  • Sara sara → 1x up directly → kotsu → no-no-ji.
  • This will clean the chasen tines so you don’t have the other tea mixing with the new tea :o
• Empty, wipe with chakin (no tatami-kae).
• Take wamono (2h), scoop sukuidashi. Leave chashaku on the rim as usual for hakobi.
• Zig-zag, then tap inside tenmoku ~7:30 as usual for daitenmoku. Place chashaku back as-is onto the bon (0x).
• Make tea as usual (no adding mizu here, already did that).
• Place back out exactly the same way. Only questions this time are chamei + tsume.
• On suikiri, turn and NOW replenish water.

Shimai

• Take bowl back as before, sorei. Add oyu, kosusugi, empty, catch with ring finger. Ichiyo oshimai.
• Add mizu, chasentoshi again on the bon (3x up). Wipe with chakin, and tatami-kae (right-side-out now). Chasen into bowl.
• Take chashaku, DO NOT PULL KENSUI. Take fukusa with chashaku nigiriconde. Snap the fukusa, then 3x wipe. Chashaku to bowl (1h), pom-pom, koshi.
• Chawan to dai, dai to bon, bon to mizusashi shomen.
  • Note: This is why you have to put the lid at 3:00! Because of this step here.
• Add cold water, avoiding by going around the right side of the bon.
• Keeping the hishaku in kamae, close the kama lid, then move the futaoki back to mukogiri position and place the hishaku down.
• Close mizusashi lid (avoiding right, there and back).

Haiken

• Douzo o-bon-chuu, o-shifuku no haiken wo.
  • Shifuku is the only thing not on the bon at this point.
• Hishaku onto kensui, futaoki under hishaku.
  • Fun fact! Sou-no-sou and sou-no-gyo (?) both place the hishaku to the RIGHT of the kensui, on the futaoki.
• Bring bon to imai. Chawan + dai to himado-mae, then shifuku to bon.
  • Q: I don’t remember exactly how this works. I think shifuku stay together here?
• Turn with bon to kyakutsuki.
• Shifuku to outsides of the bon.
  • Q: check this
  • Take shifuku in thumb and forefinger, then tilt to the right. Hold the now-top, previously-left with L, then take from here with R as well and place both down simultaneously on the bottom half of the bon. Karamono knot is facing L, wamono knot is facing R.
• Momide, kiyome karamono, placing onto shifuku. Do the same with wamono (still respecting R/L). After wamono, fold in half and ku-tsu-ri-i the dai. Koshi fukusa.
• Momide, then chaire to their home(s). Shifuku back to their homes as well.
  • Q: I think the shifuku go at the same time, from bottoms?
• Turn back, take chashaku, turn to kyakutsuki, place in center bottom (sticking out).
• Turn bon on the floor migi-mawari, then place out.
  • It goes kantsuki, but the bon is wide enough that the “usual position” has the bon already centered on kantsuki.
• Leave!
  • Take hishaku, futaoki. L palm on R knee, shittai 3x. Take kensui, back out. Hishaku on futaoki at the door.
  • Sit low for dai. Shikko, take dai, shittai, leave backing out.
  • Sit at center (slightly low) for mizusashi. Shikko diagonally, take mizusashi, shittai back to center, exit backing out.
• To exit after haiken, bring bon heriuchi (LOL) then exit “as usual” for hakobi haiken (ie turning).
  • General rule from juuden when it comes to daisu anyway: pushing/pulling on the ten-ita is done from the front, bringing up/down from/to the floor is done from sides.
  • So here, bring the bon heriuchi from the front, then exit from the sides.
• Bon goes to geza on exit as-is.

Guest haiken:

• Taking the bon is pretty simple. Get back to seki, leaving bon mannaka herisoto.
• To haiken:
  • View whole thing
  • Fukusa to right of bon, open all the way.
  • Momide, view karamono no futa. Place in center of fukusa (2h, bc momide). View karamono, return futa, then place karamono to center of upper-right quadrant.
  • View wamono no futa, place in center of upper-left quadrant. View wamono, return futa, then place wamono to center of upper-left quadrant.
  • Chashaku to center middle.
    • Q: Chashaku now, or chashaku after shifuku?
  • Shifuku to lower-right, lower-left (one at a time).
  • Then, return everything back to its home (one at a time, including shifuku).
• Haiken note: no need to view “in place.” Normal body position is good.