Wakin

Cliff notes

Temae

• Bring chawan, then kensui. Chawan stays karioki. Leave door open after coming in with chawan, close after coming with kensui. Open door in gyo. Sit and open kensui as usual.
• Take wakin combo, bring to center. Handling nakatsugi always with 2h, kiyome wakin as usual for wamono.
• Move wakin combo back to mizusashi shomen. L → R, bring chawan to center.
• Kiyome chashaku as usual for hakobi (3 wipe). Rehold and place to L of nakatsugi by pinching from sides. Chasen to kensui no kata, wipe nuributa, chakin to lid.
• Open kama lid, chasentoshi etc as usual (no abbreviations bc shikaden. Raku, so 2x up and no wipe at end).
• Leaving chashaku as-is, take nakatsugi 2h in R and give to L. Lid goes to wakin center. Then, take chashaku (top/bottom) and kakidashi (3x scoop + fwoosh). Chashaku onto bowl like hakobi. Wipe rim with fingers, close lid, return to wakin. Zigzag and tap as usual.
  • Do NOT wipe chashaku. Your wakin will get dirty. sad.
• Make tea and serve as usual for raku.
• Shimai is 100% as usual for hakobi / raku. No abbreviations (2x up with chasen, 3x wipe for chashaku). Chashaku is taken from wakin by pinching from sides.
• Guest asks for haiken (nakatsugi → wakin → chashaku → shifuku), hishaku / futaoki go back. Take wakin combo, turn to kyakutsuki. Yoho-sabaki and wipe nakatsugi. Turn wakin and place out to kantsuki (take wakin “as usual”, then turn corners, then place out. Turning corners can be with or without supporting wakin, and placing out can be with hands in C or with hands in usual wakin holding. I usually do C for both.)
  • Fukusa temporary spot is to R of kobukusa. Wakin lid goes to center.
  • Pointo: koshi fukusa before turning wakin (as opposed to Chaire Kazari, which does koshi after placing out dougu).
• Place chashaku and shifuku out, doing te wo suite. Exit with kensui, chawan, mizusashi as usual. Guest can take haiken dougu once you stand with chawan.
• Haiken:
  • Guest brings wakin herisoto, chashaku shifuku heriuchi.
  • View whole wakin combo, then open kobukusa to R. Nakatsugi goes onto kobukusa (center) while viewing wakin. Close kobukusa before viewing whole thing again. Moving wakin is always “in wakin style.”
• Teishu exits by taking wakin combo directly from kantsuki position and holding deeply in L palm (it is okay for the wakin to fold up if it helps hold more deeply), L thumb on top. R takes chashaku → nigiriconde, then shifuku from sides. R ring finger knuckle presses top of nakatsugi, then L thumb moves off the top and down to the nakatsugi seam. Exit this way.
• In sadoguchi, everything goes in a line, ie first place down shifuku → then chashaku → then wakin combo, no herisoto or anything.

History

From Glenn-sensei:

This temae was created by 11th generation Iemoto, Gengensai. Upon receiving a gift of silk fabric (shoha donsu) and an invitation to present tea at the imperial palace (on the occasion of the 50th memorial service for emperor gokoku), gengensai made a shifuku (perhaps for a natsume) and wakin (similar to a kobukusa but only used with this temae). He used an arigoshi shaped chashaku and places it to the right of the koicha-ki. Tantansai later substituted a mulberry nakatsuki shaped container and re-positioned the chashaku to the left of the nakatsuki during temae as is standard.

Dougu

For furo:

• Doburo + rikyu konomi kama (not sure for ro)
• Aodake futaoki
• Nakabushi chashaku
• Rakujawan
• Seto hitoeguchi mizusashi (not magemono glenn)
• Usucha shin chasen (ie our usual)
• Wakin + chaki
  • The wakin is the important piece in this set. Normally, the two pieces go together (especially if you buy them from a douguyasan), but there is no requirement to have a paired wakin and chaki shifuku. If someone gifts you a fabric and you don’t have enough, you should always make the wakin first.
  • The chaki is typically a tantansi kuwa nakatsugi, but it could be anything (see history above).
  • Wakin dimensions are materially similar to regular kobukusa, but [Glenn-sensei] doesn’t know the exact dimensions, or if they actually are the same as regular kobukusa.
• Efugo kensui

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

Wakin atsukai

• Pick up from the lower left corner with R (overhand).
• L comes into the same corner (underhand) and slides hand up to the center of the left side.
• R reholds the same corner, now underhand, then slides around and to the center of the right side.
• To lift up, R comes in and holds the chaki with 4 fingers, with pinky underneath the kobukusa. L is holding deeply, with thumb on the kobukusa.
• To set it down, just gently release your hands to the side. If your kobukusa has been folded and is particularly genki, it’s okay to gently pat the sides down.

Other notes

• The usual rules for shikaden apply:
  • 3 sweets
  • Hands in gyo position to open the door
  • Te wo suite to place out haiken dougu
  • No abbreviations (3x chashaku both times, 2x chasentoshi both times, always yoho-sabaki before purifying chaire)
  • For ro:
    • Karamono-no-ichi for haiken
      • Q: ?
    • Imai is at sotozumi
    • During haiken, go all the way back and forth for chashaku and shifuku
      • Q: ?

Temae (Furo)

Setup

• Nakatsugi in shifuku sits on the wakin, with the wakin at kami-ichimai from the front of the mizusashi.

Entrance

Kiyome

Making tea

Drinking tea

Shimai

Haiken

Temae (Ro)

Entering and Kiyome

• Enter with chawan as usual, using gyo-no-te to open the door. Do not close the door behind you.
• Walk directly to mizusashi shomen (no turning), and place bowl karioki with L. Do not move anything else. Stand from this position and return to the mizuya.
  • Return as usual for hakobi, heel to corner and turning around. No backing out as in higher temae.
• Come back with kensui as usual, closing the door behind you (using gyo-no-te). Sit at temaeza as usual, hishaku, sorei, adjust, etc.
• Without turning from imai, take wakin and chaki with usual wakin atsukai and place in front of you.
• Open shifuku as usual, always handling with 2h. When placing the chaki down as well after opening, support the left side of the chaki with the shifuku.
  • My mental model here: pretend as if you are touching the side of the chaki with L, except there happens to be a shifuku between your hand and the chaki.
• Flip shifuku hi no ho (it’s wamono), then place to the left of the mizusashi as usual.
• Yoho sabaki → sou sabaki → nibiki mukou, temae (wamono) → doubuki 3x, turning counterclockwise (wamono).
  • The body and lid should rotate together, so try to keep you hand on the seam at all times.
• After the doubuki, keep the fukusa close. You need to use it to place the chaki down (2h). Just gently support the side of the chaki with your fukusa, placing down with L. Then return your fukusa to your obi.
  • It’s okay to hold fukusa nigiriconde then atsukai with remaining fingers if this move is hard to do. glenn
• Without turning from imai, return the wakin and chaki to kami ichimai in front of the mizusashi, handling as usual.
• Still from imai, L → R to bring the bowl in front of you. Clean chashaku as usual (3x, no modoshibuki), and place to the left of the chaki on the wakin. This should be a rehold at the end, ie wipe → nigiriconde → rehold → pinch sides with R → place down.
• Place chasen out to usual shikaden position, ie to the right of the hishaku.
• From here, continue as usual. Place chakin out, do chasentoshi, etc.

Making tea

• Leaving the chashaku for now, pick up the chaki with 2H and bring it to its position at 9 o’clock on the bowl. Take off the lid, and place the lid onto the center of the wakin.
  • Note: you should always go under your arm to place the lid (and therefore under the chaki), not over the chaki. It’s okay to pull your left arm back a bit to do this, otherwise it’s really awkward.
• While your hand is there, take the chashaku.
• Scoop 3x then kakidashi, just like scooping tea from a natsume in tsutsumibukusa. Wipe the lip as usual, put the lid back on, and return to the wakin with 2H. Finish making tea as usual, and serve.
  • Note: you will 100% get tea on your wakin at this point. Just take some tissue from your sleeve and wipe the chashaku before you put it back.
  • Another note: remember that after you use the chasen to make tea, it goes to kensui no kata.

Shimai

• Bowl comes back, sorei, etc as usual. If you are going to have a conversation about the bowl, pause after the sorei and do it then.
• Do shimai as usual. Everything is unabbreviated, so lift the chasen 3x when doing chasentoshi.
• After chasentoshi, the chasen returns back to its position by the hishaku. Chakin goes back, chasen goes into bowl.
• Take chashaku 3H (pinch, rehold, rehold), pull kensui, sou-sabaki and wipe. This is also 3x. Place on the bowl, then return fukusa to obi.
• Bowl goes back to karioki. Keep in mind your spacing — make sure you have room for the kensui and hishaku.
• Add cold water, close lid, etc.

Haiken

• Guest asks for haiken. Douzo o-nakatsugi, o-wakin, o-chashaku, o-shifuku no haiken wo.
• Close up shop as usual, taking futaoki and turning to mizusashi.
• Take wakin as usual, then turn all the way to kyakutsuki (karamono-no-ichi).
  • Note: How to turn with the wakin is contentious. I prefer Glenn’s way, holding it above your body and inside your knee-line when turning. Others do it outside your knee-line and close to the ground.
• Handling with 2h, clean the chaki as usual. Because it is shikaden, however, you doubuki 3x.
  • After doubuki, fukusa to R of wakin.
  • Lift lid, clean inner rim with fukusa. Fukusa back down to R of wakin.
• Turn the wakin to the guest.
  • First, get into the usual wakin position (ie, do the wakin dance and get your hands to the side centers). From there, then move R to the corner, L down. Turn 2x, clockwise.
• Place the wakin out kantsuki.
  • Two ways to place out: you can place out with the usual way of holding the wakin (ie holding primarily with R), or you can place out symmetrically (ie both hands C-shaped). Glenn-sensei does the latter.
• Return your fukusa to your obi, then turn back to mizusashi for the chashaku.
  • POINTO: This is opposite of chaire kazari. For chaire kazari, you leave the fukusa while you place the chaire out. For this, you koshi the fukusa first before putting the chaki out.
• Place the chashaku and shifuku out in their standard position for hakobi.
  • Overall, the dougu will be in their same position laterally as in hakobi. but the chaki will be higher up at kantsuki.
• Leave as usual for hakobi.

Guest haiken

• Shokyaku brings the dougu back to their spot, leaving the wakin herisoto and everything else heriuchi.
  • Note: Whenever you move the wakin, you should move it doing the proper atsukai. It’s fussy.
• View everything as usual, except using your own kobukusa as a temporary position to hold the chaki. Remember, always coming in/out of the front of the kobukusa.

Exiting

• Walk in as usual, talk about the dougu, etc.
• Pick up the wakin and chaki as usual, holding as deeply as possible in your left palm with your thumb on top of the chaki.
• Pick up the chashaku with R and hold nigiriconde, then pick up the shifuku from the right side.
• Bring your right hand above the chaki, and hold the top of the chaki with your right ring finger knuckle.
• Move your left thumb down so it is gently touching the seam.
  • Yes, this is as precarious as it sounds.
• Leave, carefully.

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OLD

Just taking some quick notes while I try to remember the differences…

• Sit at imai as usual, then while sitting at imai, bring the wakin + chaire in front of you just by turning your trunk.
• Removing the lid and placing back on the wakin is awkward. Never ever bring your lid arm above the chaire arm. Always go under. It’s okay to pull the chaire back a bit to make it less awkward (ie, how we pull our left arm back when going for the fukusa with our right).
• I don’t remember if you do karamono-no-ichi here… there is no karamono dougu in play here, but it’s still shikaden.

Kyaku Notes

Drinking

Haiken

Scratch Notes