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Tea Ceremony Lesson _ text in English
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0:42
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Now, I’m at a tea house. I will show you how to open the fusuma door.
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0:45
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First, open the door by putting your left hand to the fusuma handle until there is space you can put your hand.
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0:52
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Put your left hand about 30 cm from the floor and open the fusuma until the middle.
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0:59
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Then place your right hand at the same place and open the fusuma completely.
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1:06
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Put the sensu (folding fan) outside the tearoom then move forward to the point where you placed the sensu.
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1:14
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Do the same until your body is completely outside the room.
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1:19
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Turn your body to the room gradually. Before moving, place the sensu in front of you first each time.
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1:28
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Then close the fusuma.
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1:30
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Put your left hand about 30 cm from the floor, the thumb is toward you and close the fusuma until the middle.
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1:40
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Place your right hand at the same place and close the fusuma until your hand touches the pillar.
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1:46
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Finally, close the fusuma completely, putting your right hand to the fusuma handle.
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1:50
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Now I will show you how to enter the tea ceremony room.
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1:55
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Place the sensu in front of you and draw the door, putting your right hand to the fusuma handle.
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Put your right hand about 30 cm from the floor and open the fusuma until the middle.
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2:00
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Then place your left hand at the same place and open the fusuma completely.
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2:05
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Then bow deeply before you enter.
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2:10
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Move the sensu (folding fan) and enter the ceremony room
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2:14
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Again, move the sensu, and yourself forward until your body is completely in the room.
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2:19
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Turn your body to the fusuma gradually. Before moving, place the sensu in front of you first each time.
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2:30
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I will show you how to close the fusuma.
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2:33
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Put your right hand about 30 cm from the floor, the thumb is toward you and close the fusuma until the middle.
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2:40
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Place your left hand at the same place and close the fusuma until your hand touches the pillar.
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2:48
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Finally, close the fusuma completely, putting your left hand to the fusuma handle.
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2:51
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This is how to open and close the fusuma.
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2:56
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Now I will show you the decoration of the tearoom.
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2:58
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This style, setting a kettle in a fireplace square cut in the ground is called "ro".
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3:03
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At the traditional tea ceremony in Japan, ro is used from November to April during winter.
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3:10
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Next, ojiku, hanging scroll
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3:11
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What's written in the hanging scroll is "wa kei sei jaku".
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3:19
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A hanging scroll in the tea ceremony room always has to be written by a monk who is well trained.
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3:28
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"wa kei sei jaku" is a motto of Urasenke School, one of the main sects of the traditional tea ceremony.
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3:35
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The host of the tea ceremony decides what kind of ojiku (hanging scroll) to decorate depending on season and occasion.
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3:46
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It has to be the one written by a monk who trained at a temple.
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3:54
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And the flower decorated in the vase at the tokonoma (alcove),
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3:57
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a host prepares seasonal flowers, so that guests can enjoy nature even while being in the room.
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4:04
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It has to be decorated based on the season as the flowers bloom, as they are in nature.
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4:13
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The brown pillar next to the flower is called tokobashira.
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4:20
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As Japan is a humid country, we sometimes use fusuma doors which absorb humidity and prevent mold.
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7:45
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Please enjoy your sweets.
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9:45
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I will close the tea ceremony.
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13:19
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This style, "furo" , is the summer version of the tea ceremony.
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13:26
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A host prepares the kama (kettle) with very hot water before guests enter the tearoom.
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13:36
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Very hot water would make matcha tea delicious.
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13:41
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About Mizusashi ( the water container) next to the kettle, there are two ways, a host brings during the tea ceremony, or set in the taeroom in advance.
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13:48
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Today, it is already set.
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13:52
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Now I will bring tea ceremony tools and utensils.
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14:03
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I will make matcha tea for you.
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15:29
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This style of tea ceremony called furo is for summer.
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15:35
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Furo is from May to October.
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15:40
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The tea tools and how to set for furo is like this.
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15:44
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When furo, tea tools are set like this, guests sit here.
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15:48
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Since it is hot during the summer in Japan, they sit away from the fire of the kama (furnace).
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15:55
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Conversely, ro style in winter,
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16:00
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We set the kama (kettle) and fireplace close to the guests to keep them warm.
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16:07
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Next, ojiku, hanging scroll. It is written as " wa kei sei jaku".
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16:15
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The host prepares ojiku based on the season or the special purpose of the tea ceremony.
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16:25
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It has to be a hanging scroll written by a monk who is trained at a temple.
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16:31
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And the host decorates flowers based on the season.
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16:37
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The dark brown pillar at tokonoma ( alcove) is tokobashira.
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16:44
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The area on the right side of the pillar is called chigaidana.
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Shelves are at different levels.
This decoration can be often seen in a traditional room in Japan.
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16:55
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Each tool is prepared based on the season.
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Mizusashi (water container), chawan (tea bowl),
chashaku (tea spoon), natsume (tea powder container), etc.
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17:05
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Hishaku (ladle) is different for summer and winter.
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Like this, preparing seasonal tools and changing the decoration in the tearoom is also the way to show hospitality for guests.
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17:16
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This concludes the explanation of the tearoom of furo.
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17:20
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How to bring the tea tools.
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17:23
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First, a host brings a chawan(tea bowl) and a natsume(tea powder container) and places them where guests can see.
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17:34
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I am going to make tea for you.
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17:50
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Place the chawan and natsume just in front of mizusashi.
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17:55
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They have to be placed equal from the middle of the mizusashi.
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18:04
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There is a black board under the furnace.
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18:07
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Be careful not to put the tools beyond the line of the board.
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18:13
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Let's say there is a line. Place the tools inside the line.
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18:39
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After bringing kensui (wastewater container) and hishaku (ladle), close the fusuma.
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19:03
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This is hishaku. There are hishaku for summer and for winter.
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19:10
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This part, scoop is smaller for summer one, for furo.
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19:17
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The edge of the opposite side from the host is shaved. This is the summer one.
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19:24
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This is futaoki, a tool where we place the lid of the kettle.
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19:33
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Also used to place the hishaku.
Smaller one is for " furo" summer and the bigger one is for "ro" winter.
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19:40
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Now I'm showing "furo", so we use the smaller one.
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19:50
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This is kensui, where we throw away hot water, and it should be placed where the guests do not see.
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19:58
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The kana (kettle), how to set it, place it where the two handles be paralel toward the host.
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20:15
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Mizusashi (water container).
Place it as the tab of the lid in the same position of the handle of the kama.
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20:26
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Let's say there is a line from the black board.
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20:33
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Place the chawan (tea bowl) and natsume (tea powder container) below the line.
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20:44
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Now I will show you how to place the natsume and chawan.
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20:51
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Draw a line from the center of the mizusashi and place them equal from it.
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20:58
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The best way is to make space, about 4 lines in between the tools.
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21:12
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Futaoki (lid rest). Place it as the center of futaoki on the line of the black board.
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21:23
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Hishaku (ladle). Place it as the edge of the scoop in the center of the futaoki.
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21:31
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Put the handle part in front of your left leg.
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21:34
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Kensui (wastewater container).
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21:39
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At the beginning, it is here.
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Before otemae(purification and making matcha), move it a bit forward like this.
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21:45
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Place it behind the knees and in between the knees and the wall.
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21:53
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This was how to set the tea tools.
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21:56
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Now I will explain the ochawan, natsume, and etc.
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21:03
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This is natsue ( tea powder container).
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22:05
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Natsume means date in English. The shape looks like the fruit date, so it is called natsume.
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22:17
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I will show you how to purify the natsume.
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22:22
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Fold the fukusa (purification cloth) inside.Put the thumb on the top and take it in front of you.
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22:30
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Hold the top part and release the rest. Slide your left hand to the edge of the fukusa.
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22:38
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Hold the fukusa like this, the shape is an upside-down triangle..
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22:43
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All fingers should be below the edge of the fukusa.
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22:47
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Thumbs are like this. Like Japanese katakana character ha (ハ).
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22:53
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Put the three fingers on the front of the fukusa.
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As you move the right hand above the left hand, fold the fukusa with your left hand.
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23:04
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Release the pinky, slide your left hand up, and grip the fukusa.
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Press the fukusa with your thumb and slide your hand until the middle.
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23:14
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Fold the fukusa in the middle.
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23:19
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Write an ichi (一), with your point finger from left to right and fold the fukusa.
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23:24
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Hold the fukusa with your right hand, straight left hand, press the edge of the fukusa and fold.
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23:33
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This is the way to fold fukusa for natsume (tea powder container).
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23:38
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Now I will show you how to purify natsume.
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23:43
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Like Japanese hiragana ko (こ), wipe the top edge and then bottom from left to right.
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Spread the fukusa on natsume, slide it forth and back, and open your thumb and wipe to the right.
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23:58
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Place natsume to the left front of the mizusashi (water container).
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24:03
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Next is chashaku (tea spoon).
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24:08
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Put fukusa on your left hand as the edges are on the top and take the top edge and spread it.
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24:12
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Hold the fukusa the same as earlier like this.
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24:15
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Put the three fingers on the front of the fukusa, move your right hand up.
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24:23
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Press with your thumb and slide until middle. Fold in the middle.
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24:29:00
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Write an ichi (line) and fold it in half.
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24:35:00
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Fukusa (purification cloth) for chashaku is like this.
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24:39:00
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Place fukusa on the left hand.
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24:44:00
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Hold the chashaku (tea spoon) and turn it around as the curved side is upwards.
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24:50:00
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Place it in the middle of the fukusa and fold the fukusa in half.
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24:55:00
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Slide the chashaku a bit to the right and wipe it three times.
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25:01:00
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The joint. You don't have to wipe it.
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25:07:00
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Like this, softly press the bottom and top part. One
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25:12:00
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Then the sides of chashaku. Two
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25:16:00
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The same as the first time.Three.
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25:21:00
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Place it on the natsume (tea powder container).
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25:29:00
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That's all the purification using the fukusa.
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25:35:00
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This is chasen (tea whisk). This is the tool to make foam on matcha.
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25:44:00
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Place it next to natsume. The space is about three or four lines in between.
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As natsume and chasen are equal to the center of mizusashi.
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25:56
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This white cloth is chakin. .
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This is used to purify the chawan (tea bowl).
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26:05
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This concludes the explanation of the tea tools.
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26:08
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Now I will explain "ryurei" style.
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Table and chair style of tea ceremony is called ryurei.
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This specific table is called tenchaban.
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26:16:00
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In 1872, the 11th grand master of tea ceremony, Gengensai, created ryurei
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26:26:00
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to welcome foreign guests in a more comfortable way when the Kyoto Expo was held.
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26:34:00
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Nodate, outdoor tea-ceremony has been getting more common.
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For example, Kitanodaichakai in Kyoto, when matcha tea is served at the garden of the shrine, or cherry blossom viewing etc.
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26:49:00
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Tea ceremony is one of the training of maiko (apprentice geisha) and geiko (geisha) in Kyoto. They usually do the ryurei style.
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26:56:00
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Ryurei tea ceremony is often held in spring when the weather is nice.
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Guests can relax sitting on a chair and enjoy the tea ceremony.
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27:10:00
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Not only foreigners but also Japanese like the ryurei, feeling more familiar than sitting formally on a tatami mat in a tearoom.
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27:21:00
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We can do three kinds of otemae (procedures) using ryurei.
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There is charcoal in the furnace. One of them is sumitemae (otemae for charcoal).
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27:30:00
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Then, koicha (thick tea). Koicha is a very thick tea like matcha paste.
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27:36:00
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Last, the most common one, usucha(thin tea).
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27:43:00
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There are tools used for sumidemae. Maybe not a very well-known tool.
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27:49:00
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These, which look like chopsticks, are called hibashi because we use hi(fire) for the formal tea ceremony.
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27:59:00
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These are used to pick up charcoal. The tips of the sticks are jagged for better grab.
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28:10:00
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I hope you found it interesting and this concludes the explanation of ryurei.
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29:50:00
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Now I will show you how to enter the tea ceremony room.
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30:20:00
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Sit behind the frame of the shoji (sliding door) and place the sensu (folding fan) in front of you.
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30:29:00
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Keep the space where you can put your hands in between the sensu and your body.
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30:37:00
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I will close the door once.
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30:47:00
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I will open the door.
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30:56:00
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First, bow like this.
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31:01:00
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Move the sensu, and your body forward and repeat
until your body is completely in the room.
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31:08:00
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Then turn your body and close the door.
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If there is another guest after you, no need to close.
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31:14:00
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If you are the last, turn your body to the door and close it.
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31:29:00
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Hold the sensu (folding fan) with your right hand.
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31:32:00
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Up heels and put your butt on the feet, and up your left knee and stand.
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31:37:00
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Turn your body towards the tokonoma (alcove).
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31:41:00
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Now I will show you how to walk on a tatami mat in the tearoom.
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31:43:00
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Do not step on the edge, the black parts.
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Step over the edge with your right leg.
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31:49:00
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As you walk, step across the edge with your right leg every time.
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31:54:00
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Then sit in front of the ojiku (hanging scroll).
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32:00:00
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Put the sensu (folding fan) in front of you.
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32:04:00
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Ojiku is very important in the tea ceremony room, written by a monk who trained, so you bow to show respect.
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32:12:00
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Then you haiken (look closely) at the ojiku.
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Ojiku is prepared based on the season and purpose for the tea ceremony so you need to think about what it means.
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32:24:00
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Then, bow again to show your appreciation.
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32:30:00
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Next, flowers. Haiken (look closely) at the flowers and vase.
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32:37:00
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Finally, the incense.
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32:44:00
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After haiken tokonoma, hold the sense with your right hand.
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Up heels and put your butt on the feet, and up your left knee and stand.
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32:54:00
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When you walk away from tokonoma (alcove), step from the left leg.
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As you walk, step across the edge with your left leg every time.
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33:04
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Sit on the tatami floor and place the sense behind you, not in front of you.
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33:15
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This is how to enter the tearoom as a guest.
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33:18:00
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Now I will show you where to sit as a guest.
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33:29:00
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That square area decorated with ojiku (hanging scroll), flowers, and incense is tokonoma.
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33:34:00
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The first priority guest, like a noble person, sits close to tokonoma.
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33:4
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Not sit on the tokonoma (alcove) floor but the most close to tokonoma.
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33:50:00
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For the next and rest guests, the host decides where to sit.
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34:00:00
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Ojiku (hanging scroll) displayed at tokonoma has to be always in the center of it.
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34:08
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As ojiku is in the center of tokonoma, flowers should be decorated on the side of the tokobashira (big pillar).
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34:16:00
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So the incense is placed on the other side of the flowers.
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34:26:00
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The floor of a little higher place in tokonoma (alcove), is tatami.
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When we decorate flowers on tatami, we always put the black board under the vase.
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34:35:00
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If the higher place is wooden, we do not have to place the board.
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34:42:00
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There are many rules and manners in the tea ceremony.
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To avoid getting wet on tatami, we place the board when the floor of tokonoma (alcove) is tatami.
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