さあ、今月５月からはもう風炉の季節です。四月の最終週のお稽は濃茶、薄茶の炉点前がお稽古できる『続き薄』にしました。お軸は『春国樹色』、お花は鉢植のスパティフィラムを一本伐りました。お菓子は桜の練り切り、銘は『セントルイスの桜』。だんだん、和菓子細工の腕が上がってきています。
It is already May, the beginning of the season for summer’s furo (portable brazier). Last week, for the final time using ro (winter hearth), we practiced tsuzukiusu rodemae doing both thin and thick tea in one procedure. In the alcove I hung a scroll with the character 春国樹色, which literally means “spring, country, tree, and color.” All together these characters mean that the whole country is filled with the fresh green leaves of spring. Next to the scroll I placed a flower from the peace lily plant in my house. We served nerikiri—we are gradually getting better in crafting its shape—and named the sweet “cherry blossom of St. Louis.”
さて続き薄はお茶事の中で、濃茶を供した後、後炭点前を省略して引き続き薄茶をお点てする点前です。これは亭主の都合の場合、連客の都合でする場合と二通りあります。
Usually after a meal is served during a tea gathering, we drink thick tea, arrange the charcoal, and drink thin tea. In tsuzukiusu rodemae,we do not arrange charcoal and instead serve thin tea right after thick tea, which is why it’s called tsudukiusu (thin tea right after). The reason for skipping the charcoal procedure could be because either the host or guests have a tight schedule.
