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From my Midorikai little book transcription, from Glenn-sensei:
Note, these notes specifically needs-review. They’re pulled from a few different places, but I needed to get them out of notion.
Glenn-sensei arai-jakin notes
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Picking up hishaku at beginning, same way as at end for haiken when you palm the hishaku and flip, do the reverse to get it into kamae. Pick up, turn to you, rest on R middle finger, turn L, kamae.
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Futaoki should be parallel to hishaku in kamae
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Karioki chawan position is centered at 8 mei.
- Haiken karioki, chashaku is tangent to the top of the heri, ie one go between the top of the hishaku and the bottom of the chashaku
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Always sit with TOES together (not necessarily heels)
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Araijakin, top of chakin should be straight. Your thumb needs to go at 3pm, so you need to make room.
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Handling usuchaki, THUMB should be on the shomen. Forces you to keep your kamae circle. Same as with lid.
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16 mei from heri, but you sit at 18 mei, ie at the tatami junction.
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Don’t pull L elbow back in fukusa sabaki. Just go straight down.
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Hirajawan, hold deep and pull up a bit before chakin mawashi. Better control + don’t have tail flopping around.
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Why do we do のの字? To correct the thumb position (ie to be able to kamaeru, not necessarily to get the thumb to knot).
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L on top of hirajawan, not side (tateru toki)
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Scooping water, go in with your hand palm facing donw, ie opening of go is pointing straight down. Hishaku should never enter the water horizontally.
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Ukibishishaku (arrow thing), R thumb should be parallel to floor.
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Cold water pickup, keep the bottom of the hishaku horizontal! Don’t let the handle wiggle!
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Note, hishaku length from tip to end of go is distance from kama center to mizusashi center
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At end of whisking, go back to 12pm←>6pm instead of parentheses. Parentheses is for koicha.
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Looking at the lid of natsume for haiken, turn to R instead of up. Don’t break your wrist.
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UNRELATED: If you have kaejawan, you may need to leave futaoki and hishaku in the room somehow (because you’re only allowed to enter/leave three times). Futaoki+hishaku goes to left of shikiita. Pick up hishaku, kamaeru, give to R (like daisu shakutate). Move futaoki with L. Palm bottom of hishaku with L, place (kinda like LH place for ryurei)
Further notes from Okeiko-Glenn-2020-07-12
Again, needs to be kinda reworked but at least this gets it in the right place.
- The chawan (with water in it), he says to use 70% water, I said 2/3’s, basically the same thing.
- In general, don’t use as much water!
- Your kensui is going to fill really quickly, given how much water you’re walking in with
- Moreover, you spend all this time trying to create a cool feeling for the guest. Then you go and add a shitload of hot water and really heat up the bowl? Even a half scoop or one third scoop is sufficient.
- Chawan during karioki (and moving to mitsu kazari) should be handled primarily L R L. Your opposite hand shouldn’t hold the chawan itself, but rather support (strongly).
- Whisking tea with a hirajawan, it’s okay and even recommended to hold from the top rather than from the side with your thumb on top.
- Bringing the bowl in front of you from honjimae to temae, really come all the way up. Like, bring the bowl above your knee line. Even though it has water in it, it should be okay. Your hands aren’t that unstable.
- When pulling the chakin out of the bowl, it can come up pretty far. Maybe around hishaku height or so (your hand)?
- After wringing it out over the kensui, un-wring it a tad so that when you open it up to fold it, it pops open easier
- Emptying water out over the kensui is like emptying a tenmoku. Hold primarily with L, support with R. Start out very low over the kensui, then raise the chawan high until it’s fully empty.