Dario did furo, Kristina did ro
- Suzuki sensei says that for karamono chashaku nagashitate, take top-bottom instead of pinching chashaku side-side from the rear
Raw Transcript
Dogu
This is voice notes for Gyo no shin sou, specifically. I have the dogu list from Glenn in Facebook, so I won’t repeat all of it here, but more or less it is a Gyo setup, and I’ll probably just repeat it anyway. So first off it is a Kiji Daisu in the shape of a Shin Daisu. So imagine a Shin Daisu with no lacquer, rather large. So it’s a Kiji natural wood Daisu. It’s shinnari-gama, doan-buro, kind of your usual there. Raku Shakutate, Seto Hitoeguchi, Mizusashi, Karakane efugo kensui, Hoyasan, futaoki, the ji-ita all being just like for Gyo no Gyo. It’s a Shin Nuri Dai with a Chawan inside a Shifuku on top of that, Zoge Chashaku, Senzara Shin Chakin, Chasen, a square tray. The tray should be 8 sun long or wide square. And I think that’s it for dogu. So some Shin stuff and some Gyo stuff.
Shoiri
Starting off at the beginning of the Shoiri, we have the square tray with the Chaire, karamono chaire sitting on top in the center. The ji-ita is arranged exactly the same way as in regular Gyo no Gyo. However, make sure that you have enough room to place the Chawan with Chasen doing Oyu, kind of warming, naked. Make sure you have enough room for that, front left of the Mizusashi. Your Kensui is going to go to the Shin position when it’s active, so pulled to the very front. Mizusashi is in its normal position and you need to have room between those two things for the Chawan. So Shoiri is as I just described.
Nakadachi
Then you come in with the Nakadachi. You come in with the Chawan in its Shifuku sitting on the Dai. The Chashaku vertical on the right. Bring that in, set it down in front of you, move the bon with the chaire to the right, and then place the chawan-dai with everything still on it to the left so the arrangement starts off just like shin no gyo. Then exit.
Entering for Tea
When you come in then for tea, you do not bow at the door. So even though you’re bringing in a senzara, the senzara is in the center in front of you because there’s no bow. So center in front of you, open the door, take the senzara, walk in, turn around, close the door. Senzara is placed center in front of you again when we’re closing the door here, symmetric to how you entered. Walk in, sit low, place the senzara at himadomae, scoot scoot, then do hibashi together, just like in gyo. So hibashi together. Oh, before I forget, this temae is tori oki. So it’s the same as in shin no gyo for the hishaku handling.
Anyway, hibashi come out together, you place them to the side like usual, then you bring the senzara low to the left, like in shin no gyo. Then you bring down the tray with the chaire on it. That goes mizusashi shomen, kami ichimai, so giri giri to the front of the daisu on the ground. And then you do the same for the chawan, that goes approximately to the same spot, to himadomae in front of the furo, giri giri to the front of the ji-ita. Then continue opening, you pull the kensui forward to the shin position, and then you take out the futaoki, place it to the left of the furo, like in shin no gyo, and then sore there. Also as a note, he said that when he pushes the hibashi in, he only places them in initially halfway, and then he pushes them the other half. Not like four-fifths like we do, and then you push it. So anyway, so we sore.
Bondate-style Opening
After sore, this is going to feel like bondate for a minute. First, pull the tray three me away from the front of the daisu, then bring in front the chawan. Chawan, bring that centered and far away from you, because you’re going to put something in front of you. So place the chawan center and far away from you, then bring the chaire on a shifuku, place it between you and the chawan. Open the chaire only partially, the same way that we do for bondate. So open it only partially, and then before you place it in your hand, instead place it tenari to himadomae.
Once you’re there, then do the bon, the tray, just like you do in bondate. That’s going to be in shin fold, and you wipe it like bondate, like you do regular for a square tray. Do not wipe it kunibaki. When you place it, return it down again, it goes back to kami ichimai, to the front of the daisu. Then open your kobukusa. Kobukusa goes opened between the dai and your body. Then take the chaire, pick it up, finish opening it completely, placing the chaire onto the kobukusa. Flip the shifuku mizu no hou, so flip it toward the water, and then place the shifuku onto the ten-ita. From there, shin sabaki and wipe. It’s the same way that you do it in shin no gyo with the shin sabaki opened up when you’re doing the dobuki. Turn three times, then when you’re done, place it, doing itsy bitsy spider hands, onto the tray.
After that, you’re going to do the chashaku without refolding. So take the fukusa in the zabuton shape, flip it down toward you to get it into the regular wiping shape that you would use for chashaku, and then from there wipe chashaku. It’s three wipes in shin position, then it’s push, pull, pull, take third from the top, refold into sou-sabaki, and then wipe one more time, chashaku. When you’re done, chashaku goes onto the tray, and then fukusa goes to beyond and to your right of your knee, to the usual temporary position.
Opening the Chawan Shifuku
Here, close the kobukusa, put it back into your kaichu, then bring the chawan-dai forward, closer to you, and then open the shifuku. The chawan shifuku here should have been tied like nagao, that standard bow tie looking shape, it should not be shin musubi. However, you will still open it as if it was shin musubi. So open it like it was shin musubi, open it completely, then you, we are not going to put the chawan back inside, so instead of doing katatombo, the reversible way of putting it away, we do the irreversible way of putting it away, like we do for nagao. So those double loop and push through. So when you close it up, tie it off like nagao style closing, fold it in half like usual, place to the right, front right of the ten-ita.
Water Work
Then here, we’re going to open and start doing water stuff. Take your fukusa and kobiki the lid when you’re done—kobiki, sorry, hoyasan needs to open before you do this—open the hoyasan and then kobiki the lid, placing your fukusa below the senzara when you’re done with it, still folded in sou-sabaki. Then take the hishaku, hishaku comes out like in gyo no gyo, so it does not come out from the front, it comes out from three o’clock, just one pull, and then you do kosusugi, so half scoop of oyu, place down, always torioki for this temae, do kosusugi and then dump into the kensui that’s still sitting on the ji-ita. This is still done like shin no gyo, so use your left hand generally, use your right hand to hide it when you need to do that, when there’s tea in it. So dump, catch the drip with your ring finger, place back down.
Take another scoop of hot water, place the chasen into the bowl, and then the bowl goes onto the ji-ita between the kensui and the mizusashi, sort of front left of the mizusashi. While it’s sitting there warming, then we deal with the dai. So take the fukusa, fold it shin sabaki, wipe the dai like usual, like daitemoku, hozuki, then hane. When you’re done, refold it back into sou-sabaki and place the fukusa back again beneath the senzara.
Chasentoshi and Making Tea
Then take the chawan in your hand, do chasentoshi. In this temae, all dealings with the chawan are in your hand. So chasentoshi at the beginning and the end, as well as making tea is done in your hand. So chasentoshi, place the chawan in your hand, do chasentoshi like normal. Chasen goes beyond in a straight line, the senzara when you’re done, take the chakin while your hand is there, and then dump just like in shin no gyo. Wipe just like in shin no gyo, including with tatami-kae, and then return chakin to the senzara.
From here, momite, and then take the chaire. This is again a little bit like bondate, take the chaire, put the lid back onto the tray, flipped upside down if it’s heishibuta, then take the chashaku and scoop. When you’re done scooping, leave the chashaku in the bowl, very shin style. Leave it in the bowl, close the chaire, return it to the tray, zigzag, and then hit on your finger twice like you do in shin style. Holding the chashaku still in your right hand, with your right hand as well, take the fukusa, take the bottom of the fukusa, fold sou-sabaki, and wipe three times, then push, pull, pull, take the bottom again, and wipe the last time, and then return the chashaku back to the tray. No pom pom, fukusa goes back to below the senzara.
After the fukusa goes back, then you open the mizusashi lid. Mizusashi lid is opened to the right, so it’s in the gyo position at three o’clock on the mizusashi. Add a scoop of cold water to the hot water and then scoop water. Scooping water is done suishaku, so it’s done the same way that we do it in shin no gyo, where you do two scoops kind of at the same time. Scoop suishaku and then place the chasen into the bowl, pick up the bowl, place it into your palm, and then knead the tea holding in your hand. When you’re done, place the bowl with the chasen back onto the tray, onto the dai, and then do nonoji from the dai itself. Nonoji, chasen goes back to beyond the senzara, turn out, turn the chawan-dai hidari-mawari, place out kantsuki, scoop back, and hikae like normal, drinking conversations like normal.
After Serving
When you’re all done, suigiri, you turn back, and you will add cold water here, because later we’ll be bringing a Rikyuu-gata chuu-natsume out with tea in it, so you can follow this temae with usucha. So you add cold water to the kama, and then put your fukusa back onto your obi. Turn back out once the guest returned the bowl, bring it back like usual, back in front of you, and then sore, ask about the dogu. This should be kenzan maidake with a kuro karamonodai.
Add hot water like in shin no gyo, kosusugi, dump with the right hand, catch the drip with the left hand, place back down, ichiyo o shimai itashimasu. Take cold water, half scoop again, chasen goes in, pick up the chasen and the bowl after you place the chasen in, and then sara sara chasentoshi. Chasen comes out, it goes beyond the senzara, while your hand is there, take the chakin, dump, like pinching the side of the bowl, dump, catch the drip with the chakin, wipe the bowl, tatami-kae, or place down and then tatami-kae. After tatami-kae, chakin goes back to the senzara, chasen goes onto the chakin, and then chawan moves immediately to himadomae.
Before Haiken
Final steps before haiken now. Replenish cold water at this point, again because we’re doing usucha later. So replenish a scoop of cold water from the mizusashi, and then here you do shin ni sou ari. So holding the hishaku, you close the kama lid, and then you place the hishaku back. Then close the hoyasan, still leaving it by the front left, and then close the mizusashi lid.
Haiken comes in, douzo obonchu, I don’t remember this one, if it was just obonchu or obonshu ochifuku no haiken wo. But haiken request comes in, acknowledge, then hoyasan moves from the left over to near the kensui. Again it’s trying to go into the kensui, but it can’t, so it goes just to the left of the kensui.
Haiken Preparation
Then you take the tray, take the tray that has currently the chaire and the chashaku on it. Take that, turn out to kyakutsuki, place down, and then just like in shin no gyo, open up your kobukusa just to the right of the tray. Shin sabaki, and then wipe the chaire, opening up the fukusa, just like we did in the beginning to do the dobuki. When you’re done, chaire goes back onto the kobukusa.
And then here, this is a little bit weird, we weren’t sure how to do this, but you have an open fukusa now in your left hand, and you need to get the chashaku onto the kobukusa somehow. So here do your best, leaving it open, do maybe even just one hand is what we did. Place the chashaku onto the kobukusa, then fold the fukusa back in half to get back to your normal shin sabaki position. Nigirikonde, pick up the tray, and wipe the tray like you do at the end of bondate for a square, not kunibaki. Done with that, fukusa kaichu, momite, and then place the chaire and then the chashaku back onto the tray. Close the kobukusa, put it back into your kimono, and then place the tray out, turning migi mawari, turning to the right. Place it out, kantsuki.
Closing
Then you turn back to Daisu Shomen to Imai. Take the Shifuku, turn out, place the Shifuku out onto the floor, te wo tsuite. So this means right now you have the tray contains the Chaire and the Chashaku. And then the only thing on the floor is the Shifuku. Turn back, Daisu Shomen. Place the Chawan and Dai onto the center of the ten-ita. Move the Senzara to Himadomae to its original place. And then take out the Hibashi together and place them back into the Shakutate. Then Kensui comes down below the knee line off of the ji-ita. This is now just like Shin no Gyo. Futaoki goes back to where it wanted to go to its original position that was previously blocked by the Kensui. Take Senzara, place it in the right hand, left hand onto right knee, and then scoot back. Take Kensui’s hand, scoot back out, and exit just like you do in Shin no Gyo.
Carrying Out the Chawan Dai
When you come back in, sit low, scoot up, and you take the Chawan Dai and the Shifuku. Now this one is super weird. So you’re going to take the Shifuku with your right hand, and then you’re going to place it, basically place it onto the Hane. Sorry, first pull the Dai giri giri to the front of the ten-ita. Then take the Shifuku, Chawan Shifuku, with your right hand, and then come and hold the Dai. So left hand is holding the Hane, just kind of like you expect. Right hand, you place the Shifuku on top of the Hane. So your thumb is on the top of the Shifuku, and then your four fingers underneath are holding the Hane. So you’re sort of sandwiching the Hane and the Shifuku together. Take it down in this way, I have a photo for this. Take it down in this way, then scoot back, one, two, three.
And then here you’re going to re-hold. So you’re going to place the Shifuku, it’s still currently folded in half. You’re going to place it between your four fingers in the middle, kind of scissor it. You’re going to fold it in half against, on top of the Hane, against the bowl. And then you’re going to mimic how you usually walk out holding the bowl with your right hand on the bowl and the Hozuki. I have a photo for this as well. And you’ll stand from there. So stand with left, little tiny scoot with left, and then scoot back with right, just like usual.
Mizutsugi and Final Steps
Exit, come on back in with the mizutsugi. This one again, just like usual for these temae. The only difference is we were debating what happens with the mizusashi lid. We think that the mizusashi lid should just be, just in general, for any time that we’re dealing with the mizusashi lid, including even for gyo no gyo, that the mizusashi lid is two hands and lid goes to the left. The opposite, or the alternate that it could be for this temae potentially is that it goes to the right like it did during temae. We don’t think that’s the case, but we’re not sure.
Refill, and then as an exit with the mizutsugi, come back in with the kensui, return the kensui. When you return the kensui, sit low, scoot up, place the kensui down. Once you’ve placed the kensui down, again, kind of like normal for these temae, you can just stand from that position, turn around and exit. You don’t need to scoot out.
Kyaku Portion
Very end, you come back in, actually, kyaku portion. So kyaku take, everything is pretty neatly on the tray, so you don’t need to deal with anything there. And then shifuku, while it’s moving, you move it with your left hand on the ground, te wo tsuite. The tray stays outside the line, shifuku comes inside the line. Bring the tray in front of you, look at everything, and then open up your kobukusa to the right, momite, look at the chaire, like you’d expect. Then that goes on the kobukusa, look at the chashaku, like you’d expect, and then look at the tray. Then return everything back, chaire, and then chashaku back onto the tray, doing momite. Close the kobukusa, say goodbye, and then move, and then look at the shifuku, kind of like normal. And finally, return back, return back in high-low ordering, not in left-right ordering, so the tray is still kamiza, tray is still high.
Teishu Returns
Teishu comes back in, bringing in a Rikyuu-gata chuu-natsume. Again, you can do usucha in this temae afterward, place it on a ten-ita, turn, talk, talk, talk, conversation, then bring the tray inside, once you’re done, bring it inside the line as teishu. Then take the shifuku, shifuku ideally should go in the upper right corner. If that’s not possible, then it goes to the shin no gyo position, which is tucked below the front and center of the chaire. But again, trying to get it to the upper right.
Pick it up, pick up the tray, left hand is holding the tray, right hand is holding the chaire like gyo no gyo. The shifuku may be in the way if it’s a smaller tray like ours is, and in that case he puts his right hand kind of on top of the shifuku rather than trying to get it sort of around it, and that pressing down on top a little bit while holding the body of the chaire keeps the shifuku in place. And then exit from there. Exit, place the tray, the whole combo to the wall, silent bow, close the door, closing the door and opening in this one again is always shin. And that’s it.