北見 宗幸

An introduction to the basic tea procedures of the Urasenke school. It begins with an extensive section on tea and the sweets (wagashi) that are taken with it. A brief introduction to ryakubon (the tray procedure) follows, and then a section on chadougu - tea utensils. This section is especially pleasing since it includes some of the tearoom features that are less often described to beginners, such as the scrolls, the hearth frame, the different styles of flower vase used in chabana, and so on, as well as the more usual elements (teascoops and tea containers).

The next section begins with the conduct of a guest upon arriving for a tea event (arriving, waiting in the machiai, using the tsukubai, and so forth). During tea itself, the exchanges between guest and host are illustrated. At the end of this section, there are lavish photographs of the elements of the tea garden and tea house, including photographs of the mizuya - preparation area.

The final section begins by illustrating how the host prepares thin tea for summer (usucha hirademae for furo). This part includes instructions on folding and using the fukusa. Unfortunately there is no corresponding section on koicha (thick tea) preparation, or the use of the ro (wintertime hearth). Still, the book ends with some very pleasing illustrations of tearooms in summer and winter, along with photographs of the setups for ryurei (the table-style temae) and chabako (the compact, "picnic"-style temae most often used out-of-doors in the summertime).

Next we are shown the basic movements of tea - the three bows (kneeling and standing), how to walk/stand/sit, and the method of entering and exiting the tearoom. Then the book illustrates how to take and eat sweets (both moist and dry, including konpeito), and how to receive and drink tea (thick and thin). Haiken - the examination of the bowl and other utensils - is also shown.

In short, this book includes very nice photographs of chadougu (tea utensils) as well as the tearoom, garden and environs. The sections on procedures in the tearoom, however, is somewhat limited. While the book shows how to receive both thin and thick tea as a guest, it shows only how to prepare thin tea as host. Those who love koicha, thick tea, may be disappointed! However, the subject matter that is present is covered with great thoroughness. This will be a helpful text to someone who is beginning to learn these temae ... or anyone who can't quite remember some of the rarer elements, such as how to get the konpeito out of a furidashi :-)… (más)