Daien no Sou (Furo)

Parent: Daien no Sou

Special characteristics for Furo

Temae

Setup

• On the bon:
  • Karamono chaire is on the upper-right
  • Wamono chaire is on the upper-left
  • Tenmoku-chawan and dai, with chakin, chasen, and chashaku on the bowl, are in the lower center.
• Furo-kama and mizusashi are setup as usual for furo. However, you may want to be closer to ~18-20 mei away from the kinindatami heri (bon is huge!).
• Bon is kami-ichimai from the front of the mizusashi.

Entrance

• Start with hishaku horizontal across knee line on futaoki, kensui in front (like a triangle!).
  • Note: Any time you’re opening / closing the door in this temae, you do this.
• Open the door in shin. Take hishaku / futaoki as if exiting from hakobi. Close the door the same way.
• Sit low, placing the kensui IMMEDIATELY to its final position (no movement, just like gyo).
• While holding hishaku / futaoki in R, L palm 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 once to make it easier to to take the fushi, then pull again from the fushi to get into kamae.
  • 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 your fingertips ish).
  • At kamae, index and middle fingers are part of kamae (ie, hishaku is resting on middle finger). Other three fingers are occupied holding the futaoki.
• Briefly view the futaoki, then place ie mukogiri. Then, sorei.
  • Futaoki goes below the knee line to the right, then hishaku goes vertically onto the futaoki.

Kiyome

• Bon immediately comes to imai.
  • No pull-pull. It will be tight!
• Chawan + dai goes to himado-mae.
  • It can’t actually get to himado-mae. Just do your best here to get close.
  • Keep in mind that the kama lid will have to go in this space as well.
• Bring karamono to center, then kiyome karamono.
  • Do zabuton etc.
  • Shifuku goes (no flip, knot always facing inward) to the outside of the bon, lower right.
  • Chaire goes onto shifuku after kiyome (like Buddha), then fukusa goes to koshi.
  • Re: old / new teachings:
    • Old teachings: Karamono is handled predominantly with R, supported with L. Wamono is the opposite (L with R support).
    • New teachings (changed by Zabosai): Both are handle R + L, no L + R.
• Bring wamono to center, then kiyome wamono.
  • Shifuku does flip (toward the fire) when placing down (knot always pointing to center). Place shifuku down with L!
  • 2h handling, generally.
  • After doubuki, use the (still-opened) fukusa to support from R (ie, fingertips pressing through fukusa), then place on shifuku.
    • It’s okay to hold fukusa nigiriconde then atsukai with remaining fingers if this move is hard to do. glenn
• While your fukusa is still folded in sou-sabaki, kiyome the bon.
  • Fold back in half (ie mizusashi nuributa) and wipe the bon.
  • Wiping pattern is ku-tsu-ri-i, a loose representation of an old way to write 円 (圓, e.g. Ennosai).
    • Wiping should be fluid. Ku-tsu-ri are from top to bottom, ie how you would write kanji, then the last i is around the outside (ie how you write the michi radical on the outside).
  • On finish, fukusa koshi.
• Return the chaire to their homes on the bon, respecting L / R atsukai (and 2h).
  • Now that the shifuku is off, always momide before touching the karamono.
• Pick up both shifuku at the same time, and place them stacked in the usual shifuku position.
  • Lift them from the outer sides, then put them together in the air over the center of the bon.
  • Lean them to the left, such that the knot(s) are on the right.
  • With one hand, place them down on the tatami, pinching from the bottom as usual.
• Leaving the dai as-is, take the chawan only and place it on the tray. Kiyome the chashaku (yon), wiping 3 + 1 with a refold in the middle. On finish, place the chashaku in the usual place for a bon (4:30) with 1h.
  • No flipping the fukusa! That is for gyo!
  • Also, usual note for bon (bonryaku etc), chashaku should always be pointing to the center of the bon.
• Take out the chasen, chakin as usual.
  • Chasen goes to kensui no kata.
  • Mizusashi lid is wiped, then chakin goes on the nuributa.
  • “Bonryaku for koicha” lol
• Take hishaku in R, kamae, then move futaoki to its usual position for lid. Open lid with fukusa, and return fukusa to karioki.
  • It’s okay if this has to be back a bit, ie bisected by shikiita instead of tangent.
  • Note: Fukusa karioki here is weird. This is what Glenn was taught (as opposed to daitenmoku, where fukusa here would go to kensui). Instead, fukusa goes to kensui after wiping dai.
• Scoop oyu, do tenmoku kiyome as usual.
  • Major difference, bowl stays on the bon the whole time (including during chasentoshi).
  • Dai also stays in-place while doing shin-sabaki.
  • After dai kiyome, refold into sou-sabaki and place below kensui.
  • Tatami-kae after chakin!
    • The point in this temae is to wipe the inside for both teas, then return back to the outside at the end. This first tatami-kae brings out the inside.

Making tea (2x)

Karamono

• Momide and take the karamono chaire (R with L), placing the lid back in the karamono spot. Scoop tea as usual.
• After the last scoop, leave the chashaku in the bowl.
  • Rehold chashaku to overhand grip (ie same grip as for tapping excess tea), and place tenari into bowl.
  • Ends up being somewhere around 4:00. Don’t be too rigid and place bang-on horizontal.
• Return the chaire. Zig-zag with the chashaku, then tap 2x on your index finger.
  • Picking up the chashaku from inside the bowl, do soeru.
• Still holding the chashaku, sou-sabaki and wipe the chashaku once (ichi). Return the chashaku to the bon, pom-pom, fukusa to the floor.
  • Chashaku should be nigiriconde in R to take the fukusa from the floor.
• After fukusa goes back to the floor, open mizusashi lid to 3:00, avoiding to the right if needed.
  • Mizusashi lid needs to go to the right, because during shimai, honjimae will put the bon back to mizusashi shomen.
    • The true gyo position is 4:30, but because of the size of the bon, the lid must go to 3:00 instead.
• Make tea as usual.
  • No dai, just a tray, so L goes on top of the chawan.
• Pick up the dai and turn with it to kyakutsuki, placing it down. From kyakutsuki, place the chawan onto the dai.
• Turn the dai, place out kantsuki, and shittai, hikae.
  • Turning is hidari-mawari!
• Answer questions as usual etc.
  • You are doing two separate teas, so the tea will be asked about both times.
  • Okashi is asked here — no questions are “saved” for the second bowl.
• On suikiri, koshi fukusa ONLY!
• Kyaku returns the chawan to kantsuki.

Wamono

• From kyakutsuki, bring the chawan / dai inside. Place the chawan back onto the bon, then taking the dai, turn back to imai.
• Return the dai to its home at himado-mae. Sorei, then answer questions about the bowl.
  • Remember, nothing is “saved” for the second bowl. Ask as usual.
• Add oyu, kosusugi, catch with ring finger.
• Add another scoop of oyu. Sara sara → Lift immediately 1x → kotsu → no-no-ji.
  • This is to clean the chasen so you don’t mix tea flavors!
• Empty the bowl, then wipe with the chakin and return the bowl to the tray.
  • Do not tatami-kae here; we’ll have to wipe the bowl one more time yet, and we want to do that from the inside of the chakin.
• Take the wamono chaire (L with R) and scoop tea sukuidashi. Leave chashaku on rim as usual for hakobi.
• Zig-zag, then tap inside tenmoku ~7:30 as usual for daitenmoku. Place chashaku as-is onto bon (rei).
• Make tea and serve identically to the karamono section above. No adding water before scooping oyu, you already did that!
  • Questions this time are chamei + tsume.
• This time, after suikiri, replenish the water.

Drinking tea

For both bowls of tea:

• Ask about fukukagen after the first sip as usual.
• Scoot back forward and answer questions from kyakutsuki.
  • “O-chamei wa, o-tsume wa” are as usual.
• Kyaku ask about sweets after the first bowl of tea:
  • For sweets, guests may say something like “kazu kazu no okashi wa taihen oishukuchodai itashimashita […].”
  • Guests should then ask about sweets individually, NOT “sore zore no okashi…”.

First bowl only:

• Koshi fukusa.

Second bowl only:

• Add mizu.

Shimai

• Bring the bowl back as above, and sorei.
• Add oyu, kosusugi, empty the bowl, and ichiyo oshimai itashimasu.
• Add mizu, do chasentoshi, empty, wipe with chakin, then tatami-kae.
  • Chasentoshi is still 3x up, done from the bon.
• Chasen goes back into the bowl, then chashaku is wiped for the last time (san).
  • Take the chashaku, DO NOT PULL KENSUI, then take your fukusa.
  • Snap the fukusa!
  • Sou-sabaki, then wipe 3x, placing back on top of the bowl.
  • Pom-pom over the kensui, then return the fukusa to your obi.
• Chawan goes back onto dai, dai onto bon, then bon back to kami-ichimai from mizusashi shomen.
• Add cold water, and return futaoki + hishaku to mukogiri position.
• Close mizusashi lid (avoiding to the right, to and from mizusashi).

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 fushi (as usual).
• Bring bon to imai. Chawan + dai to himado-mae, then shifuku to bon.
  • Shifuku go onto bon as-is, ie take bottoms with R and place onto bon.
• Turn with bon to kyakutsuki.
• Shifuku to outside(s) of bon.
  • Take shifuku from bottom, tilt right. Take tops (ie edges), and place down. Knots should be facing inwards.
• Momide, bring karamono to center. Kiyome as usual, and place onto shifuku.
• Refold fukusa into yoho / sou-sabaki, then kiyome wamono as usual. Place onto shifuku.
  • Wamono isn’t brought to center — you already have fukusa in your hand at this point.
• Fold fukusa in half ie mizusashi nuributa, and ku-tsu-ri-i the bon. Koshi fukusa.
• Chaire back onto bon (momide for karamono), then shifuku back onto bon at the same time (from bottoms).
  • Knots should be toward the center, most likely touching.
• Turn back, take chashaku, turn to kyakutsuki, place between shifuku (sticking out)
• Turn bon on the floor migi-mawari, then place out.
  • It does go kantsuki, but the bon is large enough that herisoto == kantsuki.
• Leave!
  • Take hishaku, futaoki. L palm on R knee, shittai 3x. Take kensui, back out. Hishaku on futaoki (on floor) at the door.
  • Sit low for dai. Shikko, take dai, shittai, leave backing out.
  • Sit laterally centered (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 for daisu: pushing / pulling while on the ten-ita is done from the front of the bon, whereas bringing up / down from the floor to the ten-ita is done from the sides.
    • So here, bring the bon heriuchi from the front, then exit from the sides.
  • Bon goes to geza on exit, as-is.

Temae (Ro)