Translated from this website. It’s the right green column. Why did I even translate this?

Yukie’s Tea Ceremony Diary
These are Yunbo’s memorandum notes.
I think that a failure to write is a failure to remember.
I hope you understand.
Ask your teacher about parts that are ?
To those people who have an interesting in okeiko, please visit the tearoom!

[No reading if you don’t have the license too,  please.]

Furo Karamono
Utensils: Mage mizusashi, bamboo tomebushi chashaku, karakane kensui, take futaoki, karamono chaire
Otemae:
Bring in the mizusashi. Bring in the karamono with both hands, display it in front of the mizusashi. Give the greeting “Douzo ochaire wo (Allow me [to show] the chaire)” and close the door.
Bring in the sweets: Having placed them in front of the main guest, stand and leave the room. “Douzo otori-mawashi wo (Please treat [yourself to the sweets]).” Close the door.
The guests: Taking the sweets tray, give a bow. Placing them, to the next guest say “Osaki (Excuse me)”. To the host say “Chodai itashimasu (I receive them thankfully)”. Take out your kaishi, place it in front of your knees, and take some sweets. In space for the next guest, place the tray. Partake.
Bring in the chawan and close the door. Sit facing the front, with the one left hand, place it out of the way (five lines from the left).
With both hands, hold the chaire. Place it in front of the knees. Untie the shifuku’s cord once. With both hands, turn it sideways. Pull the cord. Straighten the mouth in order of the near side, then the far side. Place it on the left palm (it’s position is over the inside of the knees). Cut it left and then right (the bowl in the unexpected order of left then right). From the bottom, put out the chaire. Turn the shifuku in the direction of the fire (with the left hand, turn it into the right hand). With the left hand, place it to the left of the mizusashi.
Taking the fukusa, fold into gyo no yoho sabaki (insert the the thumb, stretch it beside you and loosen it beside you, fold it five times). With both hands, greet the chaire. With the left, the held lid is in front(?). Wipe it in the shape of 二 character in opposite order. Slide the fukusa to the side. Wipe it turning it twice clockwise. Slide the fukusa under the bottom of the chaire, change hands to the left, and treating it like a pillow, place it in front of the mizusashi.
Taking the fukusa from the third layer from the bottom, fold it up and put it at your waist.
From the side, place the chawan in front of your knees with left, right hands. Draw back your kness left, right, left.
Enter with the kensui (futaoki inside, the hishaku set on top) and close the door.
Sitting for the temae, place the kensui’s body to it’s close. Move the knees forword right, left, right.
Prepare the hishaku, take out the futaoki and put it half set from the brazier’s left corner. Place the hishaku (*katsun*poin*). Sorei. Move up the kensui (5 lines from the left).
Fold the fukusa and wipe the chashaku. Wiping three times, with the left right above, with the right below, take it in the middle and lean it against the chaire.
Sicsor the fukusa in your fingers. Put the chasen out at the kensui’s shoulder. Put out the chakin on the mizusashi’s lid. Prepare the hishaku, and open the kettle’s lid.
Draw hot water. Rinse the chasen (*kon*, lift it and look *kon* twice, put in it and wave it, draw it out).
Throw out the water. Take the chakin and wipe (3 and half times). Place the chawan down. Put the chakin on top of the kettle’s lid.
Take the chashaku in the center with the right hand. The left goes below and take it with the right below that and place it on the side of the bowl. With both hands take the chaire. Place the lid to the right side of the bowl facing up (so the gold leaf is facing up). Take the chashaku. Lining up the chaire to the left side of the chawan, scoop out three spoonfuls. Place the chashaku on the rim of the bowl. Replace the lid. With both hands, place it in front of the mizusashi. Spread the tea in the chawan. Pon on the rim (don’t make a sound). Taking it right hand above, left above, right in the center, lean it against the chaire.
Lift the lid of the mizusashi with both hands in the front right and left. Slide it so it’s path isn’t above the chaire. Rotating it, take it above with the right hand. Lean it against the left side.
Draw hot water and knead with the chasen. Store the chasen on the left of the bowl. Draw hot water. While rotating the chasen, pour water in. Place the chasen at the right shoulder of the kensui (If dirtiness catches your eye, don’t set it down.) Put out (the tea bowl).
Guest: Bring it back with you, still holding it, give a bow. Turn it a little (to protect the front) and partake.
At the first mouthful, “Ofuku kagen ha? (I hope it’s not too bitter…)”
Guest: “Taihen kekou de gozaimasu. (Not at all. It’s delightful!)”
Turn towards kyaku-tsuki. Exchange the name of the tea.
Guest: With one mouthful of the remain guests to the left, place the bowl in front of the knees. “Tagaima no ocha mei ha? (What might this tea be called?)”
Host: “Matsu mukashi de gozaimasu. (Why it’s called the ancient pine!)”
Guest: “Otsume ha? (But where is it from?)”
Host: “Nose-en de gozaimasu. (It’s from Nose Park.)”
Guest: “Sakihodo ha kazukasu no okashi wo arigatou gozaimashita. (Thank you kindly for the many charming sweets from before.)” Stop drinking the tea. When finished drinking, place it in front of the knees. Wipe the bowl three times with kaishi or a wet chakin. Outside of the tatami edge, examine the bowl.
Return to face the brazier.
Draw one cup of cold water. Return the fukusa to the waist.
Guest: Return the bowl.
Take the chawan and give an informal bow.
Draw hot water and throw it away.
“Ichiou shimawasete itadakimasu. (Allow me to honor to finish for the moment.)”
Put water in the bowl and rinse the chasen. (Don’t abbreviate. Raise and look at it twice.) Throw out the water. Put away the chakin. Put in the chasen. Take the chashaku and move back the kensui. Wipe the chashaku (Don’t abbreviate. Wipe it three times). Lay it upside down on the bowl.
Place the bowl out of the way with the right, left hands.
Pour in one cupful of water in the kettle. Close the lid. Place the hishaku on the futaoki. Take the mizusashi’s lid with the right hand. Holding it with both hands and avoiding the area over the chaire, place it. Sliding to the front, close it.
Guest: “Karamono haiken wo (Might I have a look at the karamono?)”
Lay the hishaku upside down on the kensui. Place the futaoki behind the kensui.
Holding the chaire with both hands, turn and face kyaku-tsuki. Fold the fukusa into gyo no yoho sabaki, gyo no sabaki. Meet the chaire. Holding both hands over the knees, wipe the lid in the character 二. Slide down the side and wipe it by turning it clockwise twice. Holding it by the right shoulder, with the left hand hold it with the fukusa on the chaire’s bottom. Bring it to the place of the kettle lugs. Turn it counter clockwise 180 degrees and put it off the fukusa.
Release the fukusa. Taking the top most layer, return it to your waist.
Guest: “O chashaku, oshifuku haiken wo (It would be delightful to see the chashaku and shifuku too…)”
Returning to face the front, take the chashaku. Shift it’s position about one hand to the right of usual. From the front, take the shikufu with the left hand. From kyaku-tsuki, put out so knot is overlapping the chashaku.
Return to shomen. Leave the room taking the hishaku, futaoki, and kensui.
Leave taking the chawan.
Guest: Bring the tea untensils back to you. With hands together, pull back the chaire. Take the shifuku from the chashaku and pull the chashaku back. Pull the shifuku back. Bring them back, the chaire to the outside of the tatami edge, the chashaku and shifuku to the side of the knees.
Bring out the mizusashi and close the door.
Guest: Examine the utensils (one bow, with hands together, put out the kobukusa, the chaire on the right side. Place the chaire’s lid. Look at the interior. Put on the lid. Put away the kobukusa in the breast pocket and haiken the whole body. Place it in the space for the next guest outside of the tatami’s edge.
Place the chashaku outside the tatami’s edge. One bow, examine, one bow. Put inside the tatami’s edge in the next guest’s space. Put the shifuku outside the tatami’s edge. One bow, examine. Put it into the next guest’s space. Return them. (The chaire is aligned at kantsuki. The chashaku and shifuku are about one tatami line.)
Open the door and enter the room. Sit facing the guests.
Guest:”Ochaire ha? (What is the chaire?)”
Host: “Nasu/Bunrin/Rikyu gata. (It’s eggplant/ bunrin/ Rikyu styled chaire.)”
Guest: “Ochashaku no osaku ha? (Who might have made the chashaku?)”
Host: “Houunsai sousho. (The master Houunsai.)”
Guest: “Gomei ha? (Does it have a name?)”
Host: “Wakei. (Harmony and Respect.)”
Guest: “Oshifuku no okireji ha? (What pattern adorns the shifuku?)”
Host: “Kachou donsu/ jousou donsu. (Flower and bird damask. Jousou damask.)”
Guest: “Arigatou gozaimashita. (It’s very precious.)”
Set the fukusa on the left hand. Set on the chashaku. Greet the chaire and hold it in the right hand. Hold the shikufu above. Retreat.
The the door post, place the chaire, then chashaku and shifuku down. “Shitsurei itashimahita. (Please excuse me.)” Close the door.

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