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kou [21.08.2024:1216] – [香炉] aequiviniuskou [23.01.2026:1708] (current) – [練香] aequivinius
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 +====お香====
 +   * 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.
 +   * 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.
 +   * To describe the aroma, the Japanese use 5 //tastes//:
 +         * Pungent, grassy, like burning cayenne
 +         * Sweet, like honey
 +         * Tart or sour, like the Japanese plum
 +         * Salty, like the taste of sweat or drying sea weed
 +         * Bitter, like herb medicine
 +   * 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)
 +         * 伽羅, elegant, touch of bitterness. Aristocratic.
 +         * 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==== ====香 in CNY====
    * We normally use 白檀 or 沈香, but not 伽羅    * We normally use 白檀 or 沈香, but not 伽羅
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 ====点前==== ====点前====
-   * official Urasenke is black lacquer tray and white 楽　香炉; but Omotesenke has a くわ tray and green 香炉, which is also seen now in Urasenke because it's pretty +   * 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
-   * The top goes into the bottom+
    * 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 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.
-   * Always assist with the L when touching the stacked container, but place compartments on the 畳 with one hand. +   * 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. 
-   * The ぎんよ is slightly pressed with the ring finger, which is the cleanest, since it barely touches anything.+ 
 +   * Assistant brings 香盆 to first guest, returns to entry 
 +   * Host asks the first guest to 「どうぞお香を」 
 +   * Check with R if 香炉's got heat 
 +   * Then slide up to the 盆 
 +   * 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.    * 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.    * 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. 
-   * koro: left hand assist, lid to R +   * 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.
-   * incense on second line inside, +
-   * basami like mountain +
-   * a little bit to the right the hibashi +
-   * tameshi kiki (testing, no turning)+
  
 ====点前 (two 香)==== ====点前 (two 香)====
-   * The しの袋 is carried by all in the right sleeve. After using it, women put it in the left sleeve from behind; men into the right sleeve. +   * しの袋 with 2 香, 2 mica plates in, it will be in everyone's right sleeve.  
- +   * 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 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) +
- +
- +
-   * hiire are different, usually mizuya hibashi  +
- +
-   * it shows to the guests that everything is under control+
  
-   * I got a video by Kimika where she shows it+====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
  
  
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    * Since the 練香 is very resinous, we don't use it in 風炉 (as it might hurt it)    * Since the 練香 is very resinous, we don't use it in 風炉 (as it might hurt it)
    * 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!    * 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!
-   * 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 +   * A good general recipe is 4 parts smelly things, 1 part charcoal, 5 parts honey (by weight). That works quite well. 
-   * Shoyedo sais the must be aged for 3 to 5 years in ceramic jars. +   * 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.  
-   * [[https://www.youtube.com/watch?v=6QJPQ1dkAkc|Here]] we have a video by [[https://www.kohgen.com/ic/OverseasShipping|香源]] +   * Shoyedo sais the must be aged for 3 to 5 years in ceramic jars buried in wet soil. 
-       * 1 ts agarwood (じんこう) +   * 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 patchouli leaves (かっこう) +
-       * 1 ts nard (is it frankincense?) (かんしょう） +
-       * 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==== ====Sources====
    * kyarazen has lots of articles!    * kyarazen has lots of articles!
 +   * Morita's [[https://www.amazon.com/Book-Incense-Enjoying-Traditional-Japanese/dp/1568365721|Book of Incense]] is great!
Last modified: 21.08.2024:1216