General
- 畳 are refaced, new paper on the sliding doors in preparation of the 口切り茶事 and opening of 炉 called 開炉（かいろ）or 炉開き（ろ びらき）
- Date for these events is not fixed, but 利休 sais 炉開き should be when the ゆず turns yellow. Ideally, it's when it's slightly cold, so it's more touching.
- Because of the change to 炉, a whole bunch of different 道具 are used; which refreshes the mood.
- At 炉開き, there should be always something 織部 (even if it's just 織部饅頭）
- 紅葉狩り: viewing of the red leaves, held outside; with the 炉 dug out of the ground.
点前
- Tsubokazari, where the year's new tea is drunk.
道具
- Traditionally, 三べ are used: 織部, ふくべ and 備前 (which used to be called いんべ).
- Hiromi used a 老松 in 23, which I paired with せき松葉.
花
- Mittwer proposes Job's tears, shrubby althea, aster, agrimony, and butterfly bush
- Sen in Chadō proposes camelia
菓子
- 織部饅頭（おりべ まんじゅう）
- 餅 with 銀杏
- 亥の子餅 (little boars), originally made from seven flours (soy, azuki, sesame, chestnut, persimmon, sugar cane and cowpeas)
- 菊 練り切り
- 主菓子: Konoma no nishiki (autumn brocade) sweets. The last leaves of autumn form a brilliant brocade on the mountains. For these sweets, white-bean paste is wrapped in rice dough and sprinkled with ground poppy seeds, calling to mind the frost on the late-autumn trees.
- 干菓子: Icho (gingko leaf) sweets. Sugar cakes colored and pressed to resemble the golden glory of the gingko leaf in autumn. LEFT: Shimeji (mushroom) sweets. Sugar cakes colored and shaped like mushrooms.
御名
- 小雪（しょう せつ) (little snow)
- 冬の朝（ふゆ の あさ）(cold winter morning）
- 小春 (when the weather is spring-like)
- 木枯し
懐石
This is what I had planned for Simon and Niklas, but it never happened. Maybe for next year?
osayu, oshibori auch chitose
reis
tsubo with decorative on display first tray (black lacquer)
misoshiro grilled bok choi, champagne mustard, tofu
bizen mukozuke truffles, kaki, evoo; somen-chipotle as tsuma
wine glasses
mersault
wanmori peterliwurzel, carrotte, peterli
yakimono yuanyaki lachs
hashiarai
hassun bottarga chestnuts
konomono takuan vinegar pickled parsnips with spices salt pickled pok choi
okashi zensai
nakadachi hibachi
itten
satsuubako
bamboo camelia
gfc on chitose