Shimai: chashaku goes on the hane BEFORE you move the dai to himado-mae. Remember, at the beginning, you bring the dai to imai with the chawan still on it, then you take it off and put it on the bon. (Still 3h as in notes)
Opening the chawan shifuku: When doing this, make sure to turn the entire chawan + dai, not just the chawan.
Notes for me:
Shin-ni-sou-ari! Remember!
Other stuff
When zig-zagging with the chashaku, he just supports with L like blade. No actual holding, no hand on top or holding on side like during kneading.
Tying katatombo, L should just be holding the shifuku. R is the one doing the actual tying and pulling. (Think toward the end: when you untie it, R is doing all of the work).
Don’t put your fingers inside the hozuki when cleaning it; just hold the edge
Chashaku CAN BE TAKE. (Still fushi-nashi though)
Other
Tabakobon and higashiki
TODO Start using tabakobon during usucha! ➕ 2023-04-16 ✅ 2023-12-11
Tabakobon is turned immediately after receiving it and placed kamiza.
Even once the tabakobon moves up, there isn’t much room for the higashiki to go kamiza as well (Ula’s recommendation, as she doesn’t like the “garbage goes geza” feeling)
Given that there isn’t room kamiza though, Glenn’s feelings are:
If you have multiple guests, you will pass it down anyway, which naturally means it goes geza.
When it gets to tsume, tsume should also put it geza (otherwise it’s like they’re offering it to the next guest, which isn’t happening here).
When the teishu finishes making the tsume’s bowl (well, slightly before), tsume should bring the higashiki up to shokyaku, THEN take their bowl from temaeza.
After shimai request, you move the tabakobon up, then you move the higashiki to kamiza.
So, all that said, the only time you ever put it kamiza is after shimai anyway. Maybe there is an opportunity to leave it kamiza if it’s just ikkyaku ittei, but even then, you would only do so if there was no tabakobon.
TODO Get yaki-imo okashi from teramachi, it is his favorite sweet ever (from komatsu) 2023-summer-japan ➕ 2023-04-16 ✅ 2023-12-11
His most recent batch was 20g anko and 44g fine domyojiko!
There is a cool variant served in Arashiyama (L out of the train station, then on the right before the bridge?) where the domyojiko is served sandwiched between two sakura leaves, then the anko is served separately, squeezed inside the hand so that the indents from the knuckles look like bamboo.