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History
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
kyarazen lots of information
In tea we don't use kyara, only use byakudan and jinkou
One of the seven shikichijiki has kou: shaza
Flowers, incense, koicha, usucha
There is also shokyaku kinen shaza, and a teishoku one; and a futari kinen shaza
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
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)
Another one with many flower vases
Tantansai had showa no shiki, where everyone uses the flower for inspiration for hana
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)
nanatsu kodogu
uguisu → its what was bent for chabako! uguisu
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
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?)
in shaza we use jinkou, not byakudan
nerikou it is very resinous, so it's not good for the furo
put jinko in the kougou in the toko to elevate it?, but normally just byakudan
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
top of paper gets into bottom
use a woman's kaishi, cut away some so you can half and then third it to make the paper pocket
final packet is: 1.8 cm x 3.5 cm long
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)
6z 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
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
Shoyedo sais the must be aged for 3 to 5 years in ceramic jars.
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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. (
link)
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kyarazen sais to cook honey gently for 20'
I actually got a set from
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.