お稽古 再開 

2024 年4月
 
4月より純心庵でのお稽古を再開しました。
お菓子は手作り桜餅。桜の葉っぱは昨年我が家の庭の桜の葉を塩漬けして一年間冷凍保存しておいたものです。
お軸は義父の詠んだ俳句『干し和布 はこばれてゆく かろき音』と梅の絵。書、絵とも義父の手によるものです。
季節が少しずれますが、まだ春のうちにと思い。
第1週は14日の植物園でのお茶会に向けて、純心庵を台目席に見立てて、台目風炉点前の点検をしました。
新人さんはお茶室の隅で、盆点前のお稽古。土曜日は二本立てでお稽古です。
第2週は台子炉濃茶、薄茶点前の稽古をしました。
本来は真塗りの真台子を据えるところですが、手持ちの行台子で代用。
皆具もセントルイス在住の陶芸家に注文しているのですが、未だに納品に至っていませんので、代用品で。。。

Since April, we have resumed lessons at Junshin-an.

For sweets, I made handmade sakura mochi. The sakura leaves were salted and preserved from the sakura tree in my garden last year, then kept frozen for a year.

The scroll features a haiku composed by my father-in-law, “Drying wafers, carried away, a light sound,” along with a picture of plum blossoms. Both the calligraphy and the painting were done by my father-in-law.

Though the season is slightly off, we wanted to do this while it’s still spring.

In the first week, we inspected the setup for the upcoming tea ceremony at the botanical garden on the 14th, turning Junshin-an into Daimeseki and practicing the procedure of the furo.

Newcomers practiced the Bondemae in the corner of the tea room. 

In the second week, we practiced the procedure of thick tea and thin tea in the style of Daisu ro demae.

Originally, we were supposed to use a lacquered stand, but we used a makeshift stand instead. We ordered utensils of KAIGU from a ceramic artist in St. Louis, but they still haven’t been delivered, so we had to use substitutes.