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| wari [25.07.2020:2319] – aequivinius | wari [06.05.2026:1442] (current) – [Room] aequivinius | ||
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| - | ===茶杓=== | + | =====帛紗===== |
| - | | + | 捌き can be done in 3 ways: 真, 行 or 草. |
| + | | ||
| + | * for handling a normal 茶入, it's 四方捌き. | ||
| + | * To find the proper position, make a circle with the arms and the 帛紗, then move to the L so that the 帛紗' | ||
| + | * Hiromi said how you can practise this a lifetime to manage to really put your heart into it. Also, breathe out when bending it; as if you're compressing the air in the room. | ||
| + | * Christoph (24) had a good take: it's a slow motion version of pulling the 帛紗 apart to get the dust out. | ||
| + | * KM also suggested to practise this with the " | ||
| + | * for handling 唐物茶入 as in [[restricted: | ||
| + | * When you 真捌き, keep the 帛紗 standing until the very end, gripping the little packet with a R overhand grip to move to clean the 茶入. | ||
| - | ===柄杓=== | + | * 茶入: When pulling down the 帛紗, form a circle with your R hand. |
| - | | + | |
| + | * 茶杓: Make sure there' | ||
| + | * Generally: Don' | ||
| - | ===茶筅通し=== | + | =====茶筅===== |
| + | * Also called 茶筅調べ（ちゃせん しらべ）, | ||
| + | * Ulrich said in June 2017 that the 茶筅 should be raised by x, where x is half the distance from the ground to the level of the tip of the [[hishaku|柄杓]] | ||
| * From above if on lacquered surface, **not** for 平茶碗! | * From above if on lacquered surface, **not** for 平茶碗! | ||
| - | + | * Modern teachers don't like the トック even for 子習, since it bears the danger of breaking the 茶碗, and it's a bit pretentious. | |
| + | * After the の字, make sure you lift both hands with the lower back, without one of them moving independently. | ||
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| + | =====柄杓===== | ||
| + | * There' | ||
| + | * When pouring cold water into the [[kama|釜（かま）]] or left-over hot water, make sure not to handle the 柄杓 like an oil seller. That is: | ||
| + | * don't shake off the last drop of water | ||
| + | * don't lift the 柄杓 while pouring. This is called 油柄杓（あぶら ひしゃく）, | ||
| + | * When drawing cold water, because I have big hands, no need to draw back; and make sure thumb doesn' | ||
| + | * In 炉, the index finger is about 1 cm away from the node. Because of this, pick it up where it makes sense, either on the 炉縁 or on the 畳 ribbon (Miya 25). | ||
| + | * A good way to remember whether to do かまえ or not: If you move something afterwards while holding the 柄杓, you かまえ. So in [[nagaita|長板濃茶]], | ||
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| + | =====Room===== | ||
| + | * open the ふすま: first movement when opening and last movement when closing needn' | ||
| + | * Sitting down: | ||
| + | * Keep your feet tucked together and heels pressed against each other. Don't slide back with the L foot! (I used to do that to save my knee, but it's no longer necessary.) | ||
| + | * When moving your upper body back after putting your feet down flat on the ground, push through your lower back. | ||
| - | ===本仕舞い（ほん じ まい）/ | + | =====Walking==== |
| - | | + | |
| - | * room smaller than 4.5 畳 | + | |
| - | * 棚 or 長板 is used | + | |
| - | * 花月の式（かげつ） | + | |
| - | * more formal 点前: 貴人 or 荘（かざり） | + | |