Urasenke Chado Curriculum 1
The Basics of the Way of Tea: Warigeiko
by Soshitsu Sen, Publisher: Tankosha

Knowledge of the Mizuya: The Kettle

Rikyuu Koji said, “If he has one kettle, a person can follow the way of tea”. Hanging the kettle and so on instead of having a chaji or chakai is called a country kettle. The kettle is the thing that is the heart of the way of tea, but isn’t the treatment and settlement of the kettle a treament unexpected and plain?

First, when you use an old kettle after a long time, slowly bring water to boil with a weak fire. Change it to cold water two or three times. You need to take away the smell of storage and rust. If this is not done, however famous bowl and fine quality tea you use, even using famed water, it is impossible to give satisfaction. Also, if it is a new kettle, in the same way (go) slowly and change the water to take away the metallic taste and smell of lacquer. If you don’t do this with cold water, you cannot make delicious tea. After that, when you can produce the water, well water, and tap water because recently utensil that remove the dry-wood and so on have been produced, it is possible to use delicious water. For treating the kettle, of foremost (importance) is that directly touching the kettle surface with your hands should be avoided. And when hanging the kettle in the fire it is nessiscary to use charcol fire, avoiding gas fire and briquettes. Let’s endevour to treat it well by not grudging the trouble and labor it takes.

First, set the kettle on top the drainboard in the mizuya, of course placing it on the kamasue. Next, wash the kettle’s surface completely with water, pour water into the kettle about halfway (full), and wash the inside. Empty the water out, of course using a cloth. Using the kettle rings to return the kettle should be avoided. Especially, it is unsightly to use the brass mizuya rings to return the kettle, with the rings clinging near the kettle lugs. For such kettles as those (last) used a long time ago, the hanging wash is nessicary three times. When pouring the water into the kettle, use a strainer. Be very careful so trash and stuff isn’t poured in. The amount changes according to the kettle’s shape, but as a rule, 80 percent full or to the kettle lug’s level is suitable. If it is filled with water, twist on the mizuya rings, place it temporarily on top the cloth, take the water falling from the kettle’s surface with the cloth, hang it in the hearth or brazier. Hang the kettle levelly in the middle of the hearth or brazier, and crack the lid. Use a dish cloth to wipe the kama lid too, because it is washed with water. As for the cleaning up of kettle (you) used, first, set it on the kamasue in the mizuya, and remove the rings. Next, scoop out one cupful of the kettle’s hot water with the hishaku, pour over the kettle surface, and wash away any dust or ash attached to the surface. Scoop out cold water with the hishaku, pour in to the kettle about two cupfuls, and wash the kettle surface. Take hot water in the chakin basin and empty out the kettle’s hot water. Leaving it atop the kamasue, set it upside down, and gently scrub the wash the bottom of the kettle. This time, if the kettle is an old one, use the cloth. Such a gentle beating doesn’t damage it. When you use a cut-straw brush, since the tines fall, utilize only the bottom of the base. When it has become clean, gently push it against the cloth, taking the bottom part’s dampness. From there, set the kettle atop the cloth, and gently pushing it against something like bleached cotton, because (we) don’t rub the moisture on the kettle’s surface. In the hearth that the fire was built in, slowly dry the kettle without the lid on that residual fire. If the residual fire is strong, the portion that is the inside of the bottom of the kettle can be damaged, so take caution. Also, wash the lid, gently wipe with a dish cloth, and dry in the mizuya. Before putting it into a box for safekeeping, let it dry in the shade for two or three days.

裏千家茶道教科1
初歩の茶道 割稽古
千宗室著、  淡交社刊

水屋の心得、 釜

利休居士は「釜一つあれば茶の湯はなるものを」と言われていますが、茶事、茶会の代わりに、釜をかけるとか在釜と称し、茶の湯の中心になるものが釜ですが、この釜の扱い後始末となると意外と粗末に扱われているのではないでしょうか。

まず古い釜を久方振りに使うときは、弱い火でゆっくり湯をわかし、水を変えて、二、三度蔵さびのにおいを取ることが必要です。これをしないといかに名碗、極上の茶を使い、名水を用いても客に満足を与えることを不可能です。また、新しい釜の場合も同じ様に、ゆっくりと水を変えて金気、うるしのにおいなどをとり、水になれさせなければ美味しい茶を点てることができません。それに使う水はできれば井戸水、水道の水でも近頃はカレキなどをのぞく器具ができているので、美味しい水を使うことが可能です。釜を扱うのに、第一直接釜肌に手をふれることはざけるべきで、火に釜をかけるのにも、ガス練炭などはさけて炭火を用いることが必要です。手数、手間をかけることをいとわずに、扱うよう心がけましょう。

まず水屋のすのこの上に、必ず釜据をおいて釜をのせます。次に釜の肌に水をかけすっかり洗い流し、釜の中に半分ほどみずを入れて、中を洗います。釜の水をあけるのには必ず、準巾を使ってあけます。釜鐶を使って釜を返すことはさけるべきです。特に真鍮の水屋鐶を使って釜を返すと、鐶付付近に直鍮がこびりついて見苦しくなります。久し振りの使う釜などは、三度位は水をかけて洗う必要があります。釜に水を入れるときは水こしを使い、ごみなどが入らないよう十分気をつけます。分量は釜の形によって変わることもあるが、およそ八分目、鐶付位が適当です。水が入ってたら、水屋鐶をかけ、一度雑巾の上にのせて、釜肌から落ちる水を雑巾で取り、炉なり、風炉にかけます。釜は炉、風炉の中央に水平にかけ、釜の蓋を切ります。釜の蓋も、水で洗ってから、布巾で拭いて使います。使った釜の後始末は、まず、水屋の釜据にのせて、鐶をはずし、次に、釜の湯を柄杓ですくって釜肌にかけて、肌についた灰、ほこりなどを洗い流し、柄杓で水をすくって、釜に二杓ほど入れては釜肌に流して、茶巾盥に湯を取り、釜の湯をあけます。そのまま釜据の上に、裏返してのせ、釜の底を軽くこすって洗い流します。このとき釜が古いものの場合は雑巾を使って、軽くたたくようにすると釜をいためません。切りわらを使うとき、羽落より下の底のみに使用します。きれいになったら、雑巾で軽くおしあてるようにして、底の部分の水気を取ります。それから、雑巾の上に釜をのせて、さらしのようなもので、釜の肌の水気をこすらず軽くおしあてて取ってから、火をあげた炉に余火でゆっくり蓋をせず釜を乾かします。余り火が多いと釜の底の内側にある部分(なり)を損じるので、注意します。また蓋も洗って布巾で軽くぬぐって、水屋で乾かします。箱に入れて保管するときは、この上二、三日は陰干しをします。

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