Daien no Sou:
- Confirmed that you do not hasami with fukusa.
- This is the only hakobi temae in the entire okuden, so we don’t have a lot to go on. Nevertheless, Glenn said that he cannot remember ever doing hasami.
- This means that the fukusa needs to go down karioki.
- [?] TODO Fukusa position on left side, is it horizontal (i.e. like daisu), or is it on an angle (i.e. like hakobi)? He thinks maybe it should be horizontal, but isn’t sure. ➕ 2023-12-10
- Confirmed that men must use fukusa in all okuden. Shikaden and below, it is optional.
- Chashaku should point to the center of the tray, irrespective of whether it’s a tantansai Daienbon or an ennosai bon.
- Note that you point it differently for Daien no Shin, but that temae is different. The chaire is in a different location in that temae.
- Confirmed that the chasen should be kensui no migikata always.
- [?] TODO Is gyo no gyo chasen at kensui no migikata always, or does it go out to the shikaden position? He wasn’t sure. ➕ 2023-12-10
- Confirmed that you should momide before taking the karamono chaire for haiken.
- This is a little weird (we’re about to purify it, so why purify yourself), but we do the same thing in Bondate. So there’s some precedent.
- Things I already knew but forgot:
- Don’t forget, 3x scoot here. (And yes, scoot every time).
- Yes, pom-pom the fukusa after wiping the karamono.
General:
- In usucha, you should usually say okashi wo douzo.
- In chaji, usucha is served with higashi. Higashi are very fast to eat and generally don’t need to be eaten early. So, the guest should usually wait until the okashi wo douzo point to take their higashi and eat.
- If you are serving omogashi though (okeiko, teicha, other things), you usually need to eat early. For that, the guest should announce their early eating through o-hayami ni okashi wo chodai itashimasu
- And in chakai, of course, all bets are off. The way is usually to tell them to eat their sweet right away.
Wiping spilled tea from the tatami:
- His suggestion is to use a piece of kaishi.
- Tear it in half along the crease so there are some fuzzy bits.
- Use the sharp side of one half as the dustpan, and use the fuzzy side of the other half (folded a few times to give it some strength) as the broom.
- Very lightly brush with fast swipes works well.
- Of course, usually better to flick the tea and get it to pop out, then brush, than to push the tea in by wiping.