Hana is one of the four seasonal procedures for out-door serving Tea with a portable wooden box we know in Urasenke. With this procedure it is supposed to use a tray, better if designed as a hana-michi bon - a tray shaped to look as a five-petals blossom. There are still features of coldness presented (the tools are introduced in warm textile bags) but this procedure opens itself to the warmness, seems the spring have already came.

Occation

This temae is one of the four seasonal chabako-procedures for out-door serving Tea. It is related with the spring and the appeared Flowers (hana means flower). In Japanese natural aestetic that time of the year is considered as the best moment for looking the flower blossoming – first plum, than peach and the rest, especially sakura (the famous Japanese cherry); it is presented with a full beauty and quick fleeting. This temae is nice during the warm dry days when we allready can go out and use to invite friends looking at the bloomed threes. History

Hana is one of the first three seasonal chabako-procedures for out-door serving Tea. Later the Uno-hana procedure was added to fill the number of the seasons during the year. Hana is interesting with that, placing once the tools on the tray, the rest of the movement continues as the simplest procedure in Urasenke – Ryakubon goes.

Dogu

Blooming flowers (mostly cherry) is a specific Japanese motive allowed

as design in Chadou to be repeeted as much as you want in its season;

there is not the rull of ‘thrice repeatment’ required here.

Variations

There are two variations: existing or not a haiken-looking of the utensils.

The procedure starts with the box placed on the tray. Chawan is packed as usual in shifuku with tea-container inside packed in shifuku as well. Chashaku is in shifuku too. It is placed on the tea-bowl, but turned downwards to the bowl with its scoop and ko-bukusa with fukusa over it. Starting temae you have to take the tray with your body diagonally to the right on tatami, placing the box in the left, in front of kensui. The lid of the box goes in the middle of tatami and kobukusa goes on it with chashaku over. Taking the tools on the tray you have to use the same arrangement as Ryaku-bon. A specific is taking chakin out of tsutsu: you have to take it from above, with right tomb looking to the left so leaving chakin on the border of the tray, it is pointed to the right. Once tools are taken out, you have to close the box, to pool it up following it with kensui and continue just as Ryaku-bon procedure till the end.

if there is a haiken requested, you have to pull the box back, to open kobukusa across it and put the Tea-bowl with chakin and chasen on it. Next you have to turn yourself towards to the guests holding the lid and have to prepare natsume with chashaku to be seen. Next you are serving the box, moving the empty tray to te emptied place near kensui and taking kobukusa with the tea-bowl over the tray. Notes

Interesting to point is the reference of Hana with the procedure of beginners Ryaku-bon. Using a rounded tray we take out from the box everything needed, then close the box and continue in the same way a Ryaku-bon is presented. We return to the chabako-procedure just to the end with opening the box again and putting the things in it. Other specific to notice is holding chakin backwards with our right hand from above when we have to take it out from chakin-dzutsu and place it on the tray. So, chakin places this time on the tray pointed to the right instead to the left as usual.


CategoryTemae

chado: Hanadate (last edited 2008-03-08 17:11:13 by localhost)