２０２３年１１月１日
炉開きは亥の月新暦１１月の最初の亥の日（今年は１１月１日）に風炉から炉に変えて、その年に摘まれた新茶をいただく、お茶の世界でのお正月といわれているおめでたい行事です。
私のお教室では私が京都の先生にしていただいたように、毎年お善哉を炊いて、お稽古の前に皆さんに振舞っています。
床の間には今の季節にあった『紅葉舞秋風』のお軸をかけました。紫野大仙院桃林和尚の書です。お花は残菊。
お菓子は、生徒さんにも手伝ってもらって亥の子餅を作りました。
半年ぶりの炉のお稽古ですので、今日は薄茶炉点前の中でお道具の位置、炉での居前・客付など基本的な位置、所作を復習、確認しました。
Robiraki is a joyous event in the world of tea, often referred to as the New Year of tea. It takes place on the first Day of the Boar in the eleventh month of the lunar calendar (which falls on November 1st this year). During this event, the tea room switches from using the portable brazier (wind furnace) to the hearth, and freshly harvested new tea is enjoyed.
In my tea classroom, following the teachings of my instructor from Kyoto, I annually prepare and serve a sweet rice porridge called “O-Zenzai” before our practice. A seasonal scroll titled ‘Autumn Leaves Dance in the Autumn Breeze,’ featuring calligraphy by Monk Tohlin of Murasakino Daisen-in Temple, is displayed in the alcove. The flower arrangement features chrysanthemums, and my students assisted in making ‘Baby Boar Rice Cakes’ (Ino-Ko Mochi) as the confection.
Since it’s been six months since our last hearth tea practice, today we reviewed and confirmed the fundamental positions and procedures for thin tea (Usucha) in front of the hearth, such as the placement of utensils and the etiquette for the host and guests.
