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--- kou [09.07.2022:2226] – aequivinius
+++ kou [23.01.2026:1708] (current) – [練香] aequivinius
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-====History====
+====お香====
-   * Originally from China, obviously; rojantai 11 kilos, 1.5 m long; given as a gift from China, bits given to Nobunaga, who gave some to Rikyu; and to Emperor Meiji
+   * The Japanese use 聞香 or 聞く, //to listen// for incense. Morita explains: the Mahayana sutra says that in Buddha's world, all things, including his teachings, are fragrant. So incense and the Buddhist teachings are the same, and we listen to both of them.
-   * kyarazen lots of information
+   * There are 2 main schools: しの, which is more warrior-like and focused on rules; and おいえ, which is more focused on the games.
-   * In tea we don't use kyara, only use byakudan and jinkou
+   * To describe the aroma, the Japanese use 5 //tastes//:
-   * One of the seven shikichijiki has kou: shaza
+         * Pungent, grassy, like burning cayenne
-         * Flowers, incense, koicha, usucha
+         * Sweet, like honey
-         * There is also shokyaku kinen shaza, and a teishoku one; and a futari kinen shaza
+         * Tart or sour, like the Japanese plum
-         * kosuki kagetsu no shiki, ko, then hira kagetsu, then poem based on the incense. During spring and hana, the person that gets hana gets to take the poem home; in winter its tsuki
+         * Salty, like the taste of sweat or drying sea weed
-         * Gengensai (XI) some other shiki. Incorporates mawaribana (change the flowers in one vase), and honzumi shomo; and then two incenses (honkou, and a second one)
+         * Bitter, like herb medicine
-         * Another one with many flower vases
+   * Furthermore, there are 6 types of 香, which originally had something to do with the countries of origin, but now just describe different types of 沈香 (六国)
-         * Tantansai had showa no shiki, where everyone uses the flower for inspiration for hana
+         * 伽羅, elegant, touch of bitterness. Aristocratic.
-         * Officially, we don't do incense in a chaji, only in shikishiki; but it's perfectly fine to do it anyway (if you have a special incense)
+         * 羅国, sharp, pungent, similar to sandalwood. Bitter, warrior-like, restless, ready to start. Spring-like.
+         * 真那賀, light, none of the 5 tastes prevail. Shallow, nihilistic, like a young, mysterious woman.
+         * 真那蛮, sweet, unsettling, makes one feel alone.
+         * 寸門多羅, sour, everlasting summer, passions and bad dreams
+         * 佐曽羅, cool and sour. Monk-like. Summer scene.
+====香 in CNY====
+   * We normally use 白檀 or 沈香, but not 伽羅
+   * It is only formally part of CNY in the 七事式; but if you wanted to incorporate it into a 茶事, you could do it, provided you have a special incense, before or after 炭, leaving away the incense laying.
+   * In the 七事式, we use 沈香; not 白檀. You also use 沈香 in the 香合 for displaying it in the 床の間 to elevate it.
+   * People used to carry しの袋 in their sleeve where they have some special incense with them.
+   * This is used in one of the 七事式, where the host provides the main incense, and one of the guests will add one which they've brought.
+   * The うぐいす that is used in 香道 to pin some scoresheet to the mat is the same as the うぐいす in 茶箱 (where it is bent)
+   * To clean the 銀葉, cook strong 番茶 and rinse it in there.
-  * kagetsu
+====香炉====
-  * shaza
+   * The 火箸 make a hole almost too big, so better to use the うぐいす!
-  * mawari zumi
+   * 裏千家 makes the whole surface flat, and only adds one line where the front is.
-  * mawari bana
+   * I prefer the 香道 way with the many lines
-  * chakobuki (rate teas)
-  * ichi ni san (rate people)
-  * kasucha no shiki (
-   * nanatsu kodogu
+====点前====
-         * uguisu -> its what was bent for chabako! uguisu
+   * official 裏千家 is black lacquer tray and white 楽　香炉; but 表千家 has a mulberry tray and green 香炉, which is also seen now in 裏千家 because it's so pretty
-         * kosaji are used in koudou, not really in chanoyu. In CNY we pick up the incense with the chopsticks, in KD we use the kosaji
+   * Use a woman's かいし and cut away ~11 ╳ 10.5 cm. It is then halved, and then folded into thirds so that the final packet is 1.8 ╳ 3.5 cm.
+   * Use special 香箸, which are squared so they don't wiggle around on the tray. I've seen some made of 伽羅 wood as well.
-   * koudou. Rikyuu said: Winter for ceramic, and also gourd for sumi; and summer we use lacquer, and vegetable baskets for sumi. If use non-ceramic for winter, use a camelia leaf; after temae it is dumped into sumi tori so the guests can do haiken with out it. (when to drop it?)
+   * Assistant brings 香盆 to first guest, returns to entry
-   * in shaza we use jinkou, not byakudan
+   * Host asks the first guest to 「どうぞお香を」
-   * nerikou it is very resinous, so it's not good for the furo
+   * Check with R if 香炉's got heat
-   * put jinko in the kougou in the toko to elevate it?, but normally just byakudan
+   * Then slide up to the 盆
-   * nerikou: put together with honey or mitsu (thick sugar syrup). Shoyedo much moister, the others are drier. Take 3 pieces to knead in hand into a pyramid; but you can also do it in a plastic wrap to form a equal side pyramid. Or: use the palm of the hand
+   * Open 重香合's lid, place to R, take from it the paper and put it inside, two lines away from the border. Always assist with the L when touching the stacked container, but place compartments on the 畳 with one hand.
+   * Close lid, open second tier
+   * Take 銀葉鋏, take the 銀葉, hold your pulse and place it on the ash
+   * Press the 銀葉 slightly with the nail of your R ring finger, which is the cleanest, since it barely touches anything; also holding your pulse.
+   * Take paper, open the bottom flap, then take 火箸, open the top flap and side flats.
+   * Take 香 snippet from top and bottom, and while holding it with the 火箸 fold the paper again, except for the bottom flap. Place it on the L, again 2 lines away from the border; and then put the incense, holding your pulse.
+   * Close the paper completely, and put it on R again
+   * Sample sniff without turning, then put to the next guest inside.
+   * Close 重香合, open lid again, put paper in and close. Slide back.
+   * The 香炉 is turned counter-clockwise (to differentiate it from the tea); and passed between guests on the inside.
+   * Be careful when doing 感謝, lest the incense slips off its plate.
+   * The last guest won't turn the 香炉 after listening, but instead bring it to the first guest and put it to the L from the 盆 (from the first guests perspective). They will listen, then put it on the tray again.
+   * The host will say that the 香 should stay in the room, the first guest will slide forward, turn the 盆 and the assistant will put it in the 床, to the 下座 of the flowers even.
-   * top of paper gets into bottom
+====点前 (two 香)====
-   * use a woman's kaishi, cut away some so you can half and then third it to make the paper pocket
+   * しの袋 with 2 香, 2 mica plates in, it will be in everyone's right sleeve.
-   * final packet is: 1.8 cm x 3.5 cm long
+   * first guest does like 且座
+   * then you take out しの袋, which you open like a 長緒
+   * First 銀葉 is square, second one is diagonal (♦️)
+   * After using it, women put it in the left sleeve from behind; men into the right sleeve.
+   * Host says leave 香 as it is, and add 本香, put the second one to the L side, and the 本香 in the middle (only for senju)
-   * shinobukuro, used in two-incense shikijishi by gengensai. tied just like nagao. men put it in their right sleeve and put it in; but women take it out of right, and put it back to left
+====火入れ====
+   * 火入れ are different, usually prepared with 水屋火箸
+   * It shows to the guests that everything is under control
+   * I got a video by Kimika where she demonstrates it
-   * you can also use furo kudazumi
-   * koro: left hand assist, lid to R
-   * incense on second line inside,
-   * but put down with one hand
-   * basami like mountain
-   * ring finger is the cleanest one
-   * a little bit to the right the hibashi
-   * tameshi kiki (testing, no turning)
-   * listening line facing to you
-   * kansha, be careful
-   * turn counter clockwise!
-   * pass inside
-   * depending on which shikijibla it goes in toko or on tana
-z              opjk78u
-   * how to clean ginjo: make a very strong bancha and soak it to clean it
-   * turn it differently so to show it's not tea, to distinguish between tea and incense
-   * official urasenke is black lacquer and white raku; but omote is kuwa and green, which many people use
-   * shinobukuro with 2 kous, 2 mica plates in, it will be in right sleeve of everyones sleeve.
-   * first guest does like shaza
-   * then you take out shinobukuro, take top one , pull turn right; open it like chabako
-   * hold with thumb L, pull string, make it straight, turn left, hook it in top, turn to the L, hook, straighten, turn R
-   * First mica is square, second one is diagonal (karo)
-   * woman put it in from the back side in the L, men from the front side R
-   * host sais leave ko as it is, and add honkou, put the second one to the L side, and the honkou in the middle (only for senju)
-   * normally only use furo bai
-   * hibashi too thick for the hole
-   * hiire are different, usually mizuya hibashi
-   * kurazumi used, would be ideal, not kotadon, in urasenke it leans a little to the left
-   * it shows to the guests that everything is under control
-   * carry around a shino bukuro
-   * do incense before sumi in chaji, or after sumi and leave away sumi.
 ====練香====
-   * Ulrich said in 21 how he mixed ground remains of incense sticks collected from the temple with musk, camphor (for freshness), ground coal and honey
+   * Since the 練香 is very resinous, we don't use it in 風炉 (as it might hurt it)
-   * Shoyedo sais the must be aged for 3 to 5 years in ceramic jars.
+   * While 利休 said to use ceramics in winter and lacquered 香合 in summer, if you are using a non-ceramic 香合 with 練香, add a camelia leaf. This leaf is then dropped into the 炭斗 before 拝見!
-   * [[https://www.youtube.com/watch?v=6QJPQ1dkAkc|Here]] we have a video by [[https://www.kohgen.com/ic/OverseasShipping|香源]]
+   * A good general recipe is 4 parts smelly things, 1 part charcoal, 5 parts honey (by weight). That works quite well.
-       * 1 ts agarwood (じんこう)
+   * Ulrich said in 21 how he mixed ground remains of incense sticks collected from the temple with musk, camphor (for freshness), ground coal and honey.
-       * 1 ts patchouli leaves (かっこう)
+   * Shoyedo sais the must be aged for 3 to 5 years in ceramic jars buried in wet soil.
-       * 1 ts nard (is it frankincense?) (かんしょう）
+   * I made one myself using myrrh, benzoe, juniper, fir needles, angelica and pine honey, which I think is quite //coming of spring//, so I named it {{ruby|火の乙女|ひ　の　おとめ}} in reference of the Irish goddess Birgit who supposedly brings fire (and thus, spring). Used it in my [[:restricted/19_ii_26|雪間の草]] 茶事 in 2026.
-       * 1 ts clove
-       * 0.25 ts star anise
-       * 0.25 cinnamon bark
-       * 0.5 benzoin
-       * 0.25 borneol (竜脳)
-       * 0.5 charcoal powder
-       * 1 ts honey
-   * [[https://ayalamoriel.com/collections/nerikoh|Some blogger]] made 練香 into seasonal shapes; she uses apricot instead of plum flesh; and argues to use wild honey for its lower water content.
-   * You could also use labdanum for binding; or .5 to .75 dried fruit to 1 part of lose incense. Soak fruit overnight in red wine. Fruit can also be raisins. 1 ts honey to .75 cup of dried fruit; and 1 cup of incense to 0.5 cups of fruit, 2-4 weeks to dry, turning daily. ([[https://www.essenceoftheages.com/info/makeins3.html|link]])
-   * [[https://scents-of-earth.com/charcoal-and-ash/|scents of earth]] seems to be a good supplier
-   * [[https://www.kyarazen.com/making-kneaded-incense-balls-neri-koh/|kyarazen]] sais to cook honey gently for 20'
-   * I actually got a set from [[https://www.yamadamatsu.co.jp/company/|山田松]] called 香り遊び
-   * On 14 XI 21 I tried blending about in Tbsp each: 1 Lilienwurzel, 1 Kohle, 1 stick aloeswood, 1 pinch of camphor, 1 tsp Benzoe, 1 tsp cinnamon, 5 cloves, 1 Tbsp moschus, with 2 wine-soaked aprictos and a tsp of honey. I froze the resins, and the nutribullet went through all of that in a breeze.
+====Sources====
+   * kyarazen has lots of articles!
+   * Morita's [[https://www.amazon.com/Book-Incense-Enjoying-Traditional-Japanese/dp/1568365721|Book of Incense]] is great!

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