Daitenmoku

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I have this from Okeiko-Glenn-2023-10-29. Should double check.

He didn’t comment, so it’s probably correct that you do refold the fukusa after purifying the dai and return it to its place below the kensui if you’re using the fukusa to open the lid.

History

Like with karamono, we don’t know much about this temae (Glenn). He had in his notes that if you were to use a nakabushi chashaku, you would likely use a 10th, 11th, or 12th Urasenke oiemoto chashaku. That places us around the time of karamono/Gengensai, but I don’t have any more details than that.

Originally, it was mandated to use meibutsu dougu for this temae. From Glenn-sensei’s notes:

• (Matsudaira-ke?) Yuuteki or (Maida-ke?) Taihizan (?) tenmoku-chawan*
• Koseto katatsuki, or marutsubo chaire.

I need to ask again for the details*. The point, however, is that these temae were originally denrai-mono or meibutsu only.

Dougu

Note: This is only done in a yojohan or smaller.

For furo:

• Seto katatsuki chaire (ie, wamono)
  • My own thoughts: this is one of the last temae where you get to use wamono chaire, so you should be using a high-ranking one.
• Tenmokujawan
  • The chawan need not be denraimono. Something that has been in your family is also sufficient.
• Tenmokudai
  • A tenmokudai has three parts:
    • Hozuki, the top part that holds the bowl.
    • Hane, the rim around the center of the dai.
    • Dai, the bottom part that touches the floor.
  • The dai is usually also karamono and came with the chawan. However, it may also happen that a nice Sotetsu dai is made to match a tenmokujawan.
    • [?] TODO What should the dai be for daitenmoku, rank-wise? ask-glenn ➕ 2023-05-16
• Fushi-nashi chashaku
  • Because we do modoshibuki, we need a chashaku with no fushi.
  • There are two main zouge chashaku types: Rikyu-gata and Imogashira.
    • [?] TODO What is the name of the second kind of zouge chashaku? ➕ 2023-05-16
  • Note that we do not ask about the maker of the chashaku. Because we do not know the maker, we also do not know the gomei. So, the only thing we ask about is the shape.
    • TODO Why do we not ask about gomei for zouge? Is it because they’re “found objects” and we don’t know the maker? ask-glenn ➕ 2023-05-16 ✅ 2023-05-21
      • Zouge, remember there are no elephants in japan lol. So the reason they don’t have maker or gomei is because they came from abroad.
• Shin chasen (ie the usual Urasenke chasen)
• Doburo
  • No particular requirement on what kind of doburo.
• Any kind of kama
  • Shin-nari kama is ideal, but there’s not hard requirement.
• Magemono mizusashi, or seto hitoeguchi with nuributa
• Efugo kensui
• Aodake futaoki

For ro, same as above. Remember that this is only done in yojohan or smaller, so a robuchi with makie would not be used.

Special Characteristics

This temae is about learning how to handle tenmokujawan and shin chashaku. Other than these two parts, everything else is a standard hakobi temae.

General atsukai notes

• Chawan is predominantly handled R → L, and dai is predominantly handled L → R.
  • Chawan is in, which means it must be handled with a yo hand. A way to remember this is that you put things in the chawan.
  • Dai is yo, which means it must be handled with an in hand.
  • For both chawan and dai, the primary hand should make contact with the dougu before the secondary hand.
• When the chawan and dai are together, ie when putting the bowl out after making tea, they are turned hidari-mawari (ie CCW).
• When pouring water into the bowl, L should always support the bowl, while R pours very low. The hishaku should be partly inside the bowl.
• When standing with the dai or whisking tea, your hand should be on the hozuki.
  • Pinky is tucked against the hozuki, with the other three fingers against the seam.
• Drinking from a tenmokujawan is like cupping your hands to drink from a stream, with the bowl placed atop a kobukusa.
• In general, holding a tenmokujawan with one hand is done with your hand fully covering the kodai.
• Chasentoshi for wamono is 2x up, 3x down, whereas chasentoshi for tenmokujawan is 3x up, 3x down.
• Chaire / chashaku handling when scooping tea is not special because of any particular characteristic of the chaire / chashaku. You are doing this to keep the bowl safe.

Dai kiyome

• The dai is wiped separately, while the chawan (with chasen) is being warmed at tenmokuza (ie, himado-mae).
• First, shin-sabaki and nigiriconde.
• Then, take both sides of the hane, lift, and rehold just in L.
  • Your left thumb should be on the hane, and your fingers should be underneath, cupping the inside of the dai.
• Then, wipe the hozuki.
  • Standing the fukusa upright, first wipe the front-half of the hozuki from 9 to 3.
  • Then, wipe the back-half of the hozuki from 9 to 3.
• Then, wipe the hane.
  • First, wipe the front-half of the hane from 9 to 3.
  • Then, wipe the back-half of the hane from 9 to 6. This is like like a question-mark, coming back around to the front.
  • Then, bring the fukusa underneath the hane and wipe the underside as you rehold the fukusa in nigiriconde and hold the hane from the side.
• Then, rehold from both sides of the hane and place back down at temae.

Modishibuki

• For both initial and final chashaku kiyome, we do the usual three passes across the chashaku. After the final pass, we stop at the kaisaki (the tip of the chashaku), and do modoshi-buki (return-cleaning), with the mnemonic push-pull-pull.
  • Bring the fukusa back down the length of the chashaku.
  • Push the chashaku through the fukusa with your thumb.
  • Pull twice, always handling below the fushi.
• After modoshibuki, we do one more pass.
  • For the opening purification, we refold the fukusa with the chashaku held nigiriconde, then wipe one more time.
  • For the closing purification, we pom-pom the fukusa while holding the chashaku nigiriconde, then wipe one more time without refolding.

Other notes

• Hot water drawn to purify the bowl during the opening should be a half-scoop.
  • Raku-chawan only do one scoop of water, which is used both to heat the bowl and to do chasentoshi. This should be a full scoop.
  • However, tenmoku-chawan split this into two actions:
    • One half-scoop is used to heat the bowl and kosusugi.
    • One half-scoop is used for chasentoshi.
• For ro, imai is at sotozumi. Additionally, during haiken kiyome, you are at karamono-no-ichi, ie three mei to the right of center.

Temae (Furo)

Setup

• Furo and mizusashi are in their usual positions at temaeza.
• Chaire and chawan are already arranged in front of the mizusashi in mitsu-kazari.
  • Because the chawan is the highlight of this temae, it is not allowed to go to karioki. Instead, we set up the okiawase before the temae starts.
  • To arrange mitsukazari, place the dai such that the hane is kami-ichimai from the mizusashi front and bisecting the mizusashi down the middle. Then, place the chaire one chuu-natsume away from the chawan (not the hane).

Entrance

• Enter with kensui as usual.
  • Remember, te wo suite to open and close the door.
• Take hishaku, sorei, etc as usual.

Kiyome

• Bring dai, chaire to temae as in hakobi koicha.
  • As usual, be sure that the hane doesn’t cross the line of the shiki-ita. It will be close.
• Open and purify the chaire as usual for wamono (handling with 1h as in hira-demae).
• Purify the chashaku, and place on the chaire lid as usual for wamono chaire.
  • Modoshibuki as described above, refolding and wiping one last time after the main wipe.
• Take the chasen and chakin out from the bowl, placing out as usual (ie, by mizusashi, next to chaire).
  • (Just take these with one hand, no need to support the bowl.)
  • (Also, no need to avoid any dougu when interacting with the mizusashi in general. The most precious thing in front of the mizusashi is the wamono chaire, which isn’t high enough to demand avoiding it.)
• Pour a half-scoop of hot water into the bowl, and kosusugi 3x.
  • When pouring water, support the bowl with L with your hand flat against the side of the bowl like a blade, and pour with the hishaku go partially inside the bowl.
  • For kosusugi, start low. Go left and up, then right and down.
• Empty the bowl into the kensui, holding primarily with L and supporting with R.
• Catch the drip with your lowest knuckle on your ring finger, and return the bowl back to the dai.
  • Note: Gunji-sensei said that this finger (and this knuckle) is the purest knuckle on our hands, which is why we do it. Glenn-sensei says the practicality of it is why we do it. I haven’t gotten a definitive answer here.
• Add a second half-scoop of hot water, place the chasen into the bowl, and move the bowl to tenmokuza.
  • Himado-mae is sometimes referred to as tenmoku-za when handling a tenmokujawan.
• Shin-sabaki, and purify the dai as above. When done, place the dai into the center at temae and return your fukusa to your obi.
• Take the chawan, and holding on your left palm inside your knee line, do chasentoshi in the air.
  • For tenmokujawan, this is 3x up and 3x down.
• Return the chasen to its place and empty the bowl into the kensui.
• Catch the drip with the chakin, then wipe the bowl as usual.
• Return the bowl to the dai, and the chakin to the kama no futa.

Making tea

• Place the chashaku onto the bowl temporarily, then take the chaire with L and bring it to its place, opening the lid.
  • This move is split not because the chaire is special, but to be less fussy with handling around the bowl.
  • Be sure to only take the chaire with one hand. Two hands is for karamono, and this is simply a split movement, not a special movement.
• Sukui-dashi to take out the tea.
• Return the chaire, then zig-zag the chashaku into the tea as usual, L supporting the side of the bowl.
• With L still supporting, tap the chashaku inside the bowl at 7 o’clock.
  • Your left hand provides somewhat of a cushion to the bowl, dampening the shock of the chashaku.
• Without wiping the chashaku, return it to the chaire, and open the mizusashi lid as usual.
• Make tea as usual, respecting tenmokujawan atsukai.
  • Your left hand should hold the seam of the hozuki while whisking, and while pouring water, be sure to support the side of the bowl.
• Take the dai by the hane with both hands, and holding the dai inside your knee line, turn to kyakutsuki.
  • Some people say to keep the dai low, while others say to hold it inside your knee line. Personally, I prefer the latter; holding low and outside your knee line feels just so darn uncomfortable.
• Turn the dai (hidari-mawari), place out to kantsuki, and shittai back, staying in hikae.

Drinking tea

• When the guest takes the first sip, ask o-fukukagen wa from your current position, then shikko forward to answer questions.
• After the last guest’s suikiri, turn back to imai, add cold water to the kama, and return your fukusa to your obi (if applicable).
• On finish, guest returns the bowl to kantsuki.

Shimai

• Turn to imai, take the dai from kantsuki, and return back to temaeza. Sorei.
  • Pause after sorei for any questions.
• Add hot water to the bowl, then kosusugi 3x, emptying in the kensui and catching the drip with your right ring finger.
  • You may want to add a little more water than usual, given that you’re using it for kosusugi. This isn’t bound by the half-scoop rule from the beginning.
• Oshimai itashimasu.
• Add cold water to the chawan, then do chasentoshi inside the dai.
  • Because this is shikaden, there are no abbreviations. Sara-sara, then lift immediately without lowering to do 3x up, 3x down.
  • For this, your hand should be on the seam of the hozuki.
• Empty the chasentoshi, catch the drip with the chakin, and rewipe the bowl.
• Return the bowl to the dai, then the chasen to the bowl.
  • Do not support with L to place the chasen in the bowl.
• Take chashaku as usual, pull kensui, sou-sabaki and wipe.
  • For modoshibuki, after the last wipe, pom-pom and wipe one last time as-is without refolding.
• Place the chashaku on the chawan, then return your fukusa to your obi.
• Return the dougu back to mitsu-kazari, then add cold water and close.
  • There is now something high-ranking in front of the mizusashi, but because of the trajectory of the hishaku (mizusashi → kama), there is no need to do any major avoiding.

Haiken

• After closing the mizusashi lid, guest asks for haiken.
• Move the hishaku and futaoki to the kensui as usual.
• Because the bowl cannot go to karioki, first bring the chaire to temae, then reposition the bowl to the center of the mizusashi.
• Turn with the chaire, holding with 1h as in hira-demae, and proceed with haiken as usual.
  • This is shikaden, so no abbreviations. Sou-sabaki first before wiping the chaire, then doubuki 3x. Also, don’t forget te wo suite.
  • Because you did sukuidashi, there is no need to examine the lid. Just turn and place immediately.
  • Note: glenn does te wo suite for all haiken placement in this temae, because it’s still shikaden, and you still yoho sabaki. This includes placing the chaire itself out.
• When exiting with the dai, hold as described in the first section.
• At the end, return with the haiken dougu as usual.

Temae (Ro)

Kyaku Notes

Drinking

• Just like in Kinin Kiyotsugu, first place the chawan and dai mannaka herisoto, and sorei.
  • This does not go to the side! It stays centered!
• Kansha with the dai, placing down herisoto.
• Open your kobukusa heriuchi, then place the chawan on your kobukusa.
• Turn on the floor with 2H. Bowl turning is always migi-mawari, karamono or not.
• Drink with both hands cupped together, as if you are sipping from a stream.
• After you finish, wipe the bowl on the floor, turn it back and place it on the dai, then return your kobukusa to kaichuu.

Haiken

• To haiken the bowl:
  • It works as you would expect. The chawan and dai stay herisoto, starting out in the center.
  • Open your kobukusa to the right, and use that to hold the chawan when viewing the dai.
    • Usual rules for viewing the dai apply, ie do not show the bottom to the other guests.
• To haiken the rest of the equipment:
  • All the same as usual, because everything at this point is wamono.

Scratch Notes