2024年8月
上級の生徒さんを対象に大円の草・風炉点前のお稽古をしました。 お菓子は縁高に五種を盛りました。きんとん、上用など、手に入らないものは見立てで用意しました。 この点前には真台子を用い、道安風炉に阿弥陀釜をかけます。 唐物の茶入れ、和物の茶入れ、茶巾・元節茶杓を仕込んだ天目茶碗をおいた天目台、これらを大円盆にのせて水指正面に準備して、お菓子を出しお客様を迎え付けます。 唐物茶入、和物茶入の扱いで仕覆をそれぞれ脱がし、茶入れを浄め所定の位置に置き、大円盆も『圓』に浄めます。 それぞれの扱いに従って、唐物茶入れのお濃茶と続いて和物茶入れのお濃茶、２服を点てお出しした後に、二つの茶入れとお仕覆、茶杓を大円盆の中において、拝見に出します。 差し通し柄杓で置き柄杓，切り柄杓を交互にして湯を汲むこと、点前座へ膝行で進み、膝退で退くなど、新たに学ぶことが多々あり、気を抜けない点前に身が引き締まる思いでお稽古しました。
The advanced students practiced the Daien no so procedure using a furo. Five sweets were arranged on a fuchidaka tray, including items like kinton and jōyō, with substitutions made for any unavailable items. This presentation used the shin daisu (stand) and featured an Amida kettle placed on the doanburo hearth.
We prepared a tenmoku tea bowl on a tenmoku stand, along with a Chinese tea caddy, a Japanese tea caddy, a tea cloth, and a tea scoop, all arranged on a daien tray in front of the water container, ready to serve the guests alongside the sweets.
Carefully, we removed the cloth coverings from both the Chinese and Japanese tea caddies, purified them, and placed them in their designated positions. The daien tray was also purified in the shape of the character “圓” (circle). Following the specific handling, we prepared thick tea first from the Chinese tea caddy, then from the Japanese tea caddy, serving two bowls of thick tea. Finally, we placed both tea caddies, their shifuku coverings, and the tea scoops on the daienbon tray for viewing.
We learned many new things, such as alternating between the okibishaku and kiribishaku after pouring hot water into the teabowl, and approaching and retreating from the stand on our knees. The practice required intense focus, and I felt a deep sense of seriousness throughout the session.
