This is an old revision of the document!
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- 亥の子餅 (little boars), originally made from seven flours (soy, azuki, sesame, chestnut, persimmon, sugar cane and cowpeas)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