Introduction

TANA 棚 (Shelf / Stand), used during the preparation of tea to place dogu on both for convenience and for display. Tana gained immense popularity around 1900, especially in regards to Chakai and other public presentations.

There are several ways to classify tana. They can be divided by size in to O-dana, the large tana, and Ko-dana, the smaller tana. Especially the latter group can be sub divided in to various other groups by the number of posts supporting the upper shelves or the number of shelves and finally whether the tana has a bottom shelf (Oki-dana) og not (Hakobi-dana).

Originally tea was always performed with a O-dana, large tana, called Daisu. This was the way tea came from China. Over time the tana became smaller and smaller and eventually they started making tea without a tana. Tana experienced new popularity around 1900, especially for Chakai and public demonstration. Tana is used in Hiroma, only permanently fixed tana are used in Koma

O-dana 大棚 (large stand, apart from daisu 台子)

Ko-dana 小棚 (small stand)

A group of tana consisting of the smaller tana. They are bout half the size of a o-dana.

General Rules for Using Ko-dana:

In this section we try go give a overview of the various rules that applies to using tana. Here general rules for the various classifications of tana are given, specific details about each tana are given in separate sub-pages.

During Shozumi it is common to place Mizusashi, Kogo and Habouki on the tana. If there is room for the Natsume it is also placed on the tana durng Shozumi.

During tea the main purpose of the tana is to hold the Natsume and the Mizusashi. After tea has been prepared the host may leave Futaoki and Hishaku on the tana in addition to the Natsume.

Shifuku belonging to the Chaire is placed on the tana. The exact placement varies depending on the shape and space available on the topmost shelf. If the shelf is empty the Shifuku is placed in the middle of the self. If the shelf contain a Natsume in the middle of the shelf then the Shifuku is placed in front of the Natsume on round shelves (Example) and in the left corner on square shelves

When replenishing water towards the end of the temae there are diffrences both in dogu and procedure depending on the number of posts on the tana. If the tana has two posts a Katakuchi Misutsugi is used. In this case the lid is removed and water added. The long spout of the Misutsugi enables the host to fill the Mizusashi without moving it. If the tana has three posts a han-dashi is performed, meaning that the tana is moved towards the host to the edge of the jiita. The water is replenished using a Katakuchi Misutsugi. If the tana has four posts or is a portable cabinet then the Mizusashi is moved all the way out of the tana, and a Yakkan is used to replenish the water.

If the top most shelve is round the Hishaku is placed with the opening of the ladle down, and if it is square it is placed with the opening up.

Oki-dana

Tana in which the Mizusashi is placed on top of a board, called jiita, are okidana. Literally "placed (mizusashi) tana." With a tana one should use glazed mizusashi unless the jiita is kiji (sanded wood) than a unglazed is permitted.

Tana with detailed description and images:

Oki-Dana, with out detailed pages:

Hakobi-dana

This group of tana usually have no jiita that the Mizusashi can be placed at. The Mizusashi is brought in and out in similar manners to a Hakobi temae. It is considered a So element to bring the Mizusashi into the room in this manner. Furthermore green bamboo Futaoki is used. With a hakobi-dana it is permitted to use unglazed mizusashi. Towards the end of the temae, during the Yugaishi no hot water is lifted out of the kettle to be poured back in, contrary to the regular tana-temae.

Hakobi-dana without detailed pages:

Shitsuke-dana (attached shelf)

Ryurei-dana

Gengensai, Hounsai-konomi tencha-ban

References:


CategoryDogu

chado: Tana (last edited 2011-12-05 00:50:22 by BrianRous)