Taken from Urasenke Chado Curriculum 9: Shelf Procedures

Tabi Dansu (Traveling Chest)

Favoured by Rikyu, it was created for use on the occasion of the Odawara Conference, it is said.
A tea shelf of plain palownia wood, it is fitted with a kendon style door. Fixed with a metal latch, it also has a metal pull.
On both left and right sides, a bar to hold it by is fixed.
Inside, a middle and upper shelf are attached. On the bottom shelf, the mizusashi is arranged; on the middle shelf the natsume and chawan are. On the upper shelf, there is a notch used to hang the hishaku.
The height is 1 shaku, 4 sun, and 8 bu. The width is 1 shaku, 1 sun, 4 bu. The breadth is 9 sun.
If it is an outside event, or if practicing as if it were, take out the middle shelf and use it on which to arrange the natsume and chasen. It can be used with the brazier or the hearth.

Thin Tea Procedure
With the natsume on the middle shelf of the tana, place the mizusashi on the bottom board. Hang the hishaku on the upper shelf, beneath this, place the futaoki on top the bottom board. Close the door and latch it.
At the chadoguchi’s entrance, set down the chawan and open the fusuma door. Give a communal bow and pick up the chawan. Advance to the front of the tana and sit (Photo 1). Temporarily place the chawan at katte (Photo 2), and lift up the latch to release it with your right hand (Photo 3). Insert the door into it’s receiving groove (Photo 4). While steadying it with the left hand, pull it towards you (Photo 5). Holding the left corner of the door with the right hand, lean it against the left side of the tana (Photo 6).
Move the mizusashi forward the edge of the bottom board (Photo 7), take the natsume from the middle shelf (Photo 8), and place it close to the right-front of the tana (Photo 9). Arrange the chawan next to the natsume (Photo 10). Take the futaoki, set on the left palm (Photo 11), and turn towards the corner of the hearth. Place the futaoki next to the hearth (Photo 12), and remaining there, take out the hishaku from the tana (Photo 13). Handling it, place it on futaoki (Photo 15).
The rest of making and serving tea is the same as the making thin tea with the hearth using a tana.
After closing the lid of the mizusashi, accept the request for haiken. Take and handle the hishaku, and hang it on the upper shelf of the tana. Take the futaoki, place it on the left palm, turn to the front of the tana, and place it at katte of the bottom board (Photo 16). Move the chawan to the wall, take the chaire, place it on the left palm, and turn towards the guests. Fold the fukusa (Photo 18), and put out the natsume at next to the hearth.
Turn to face the front of the tana, take the kensui (Photo 19), and fall back to the mizuya. Bring in the mizutsugi and sit in front of the tana. Using three hands, lean the lid of the mizusashi against the front of the mizusashi (Photo 20, 21), Pour some water (Photo 22), Close the lid of the mizusashi, move the mizusashi further inside, and return carrying the mizutsugi (Photo 23).
Coming back in to take back the utensils that were veiwed, answer any questions. Then take the natsume and chashaku (Photo 24), turn to the front of the tana, leave the chashaku on top of the tana (Photo 25), transfer the natsume to the right hand, and put it away on the middle shelf (Photo 27). With the right hand above and the left hand below, grab the door and pull it out (Photo 28). Holding the metal latch up with the right thumb, insert the lower part of the door into the bottom board’s groove, supporting with your left hand (Photo 29). Close the door, let go of the latch (Photo 30), and insert the latch from the top to the bottom (Photo 31).
Picking up the chashaku from the top with three hands (Photo 32), fall back to the chadouguchi. Place the chashaku at the doorjamb and finish with a communal bow.

旅箪笥
利休好みで、小田原の役の際、創案されたといわれています。
桐木地の棚で、倹飩蓋がはめられ、落としこみの金具がついており、引手金具ともなります。左右両面には、持ち手の桟が付いています。
内部は、中棚と上棚がつけられ、地板に水指、中棚に棗、茶碗を仕組み、上棚には柄杓掛け用の切り込みがあります。
高さ一尺四寸八分、幅一尺一寸四分、奥行九寸です。
野点の場合、芝居として、中棚の板ははずして棗、茶筅を置き合わすのに用います。風炉、炉とも用います。

薄茶点前
棚の中棚に棗、地板に水指を置き、柄杓を上棚に掛け、その下、地板上に蓋置を置いて戸を閉め、掛け金をしておきます。
茶道口建付けに茶碗を置いて襖を開け、総礼をして茶碗を持ち出し、棚正面に進んで坐り(写真①)、茶碗を勝手付きに仮置きし(写真②)、掛け金を、右手で上にはずし(写真③)、戸の受け金に差し込み(写真④)、左手を添えながら点前に引き(写真⑤)、右手で戸の左角を持ち、勝手付き、棚の横に立てがけます(写真⑥)。
水指を地板いっぱいまで引き出し(写真⑦)、中棚の棗を取り(写真⑧)、棚正面右寄りに置き(写真⑨)、茶碗を棗と置合わせます(写真⑩)。蓋置を取り、左掌にのせ(写真⑪)、居前まで回り、蓋置を定座に置き(写真⑫)、居前のまま、柄杓を棚から出し(写真⑬)、扱って(写真⑭)、蓋置に引きます(写真⑮)。
以下茶を点てて出すのは、棚の炉薄茶点前と同様です。
水指の蓋を閉めたとき、拝見の所望があると受けて、柄杓を取り扱って、棚の上板に掛け、蓋置を取り、左掌にのせて棚正面に回り、地板勝手付きに置き(写真⑯)、茶碗を勝手付きに割付け、棗を取り(写真⑰)、左掌にのせて客付きに回り、帛紗を捌いて(写真⑱)、棗を定座に出します。
棚正面に回り、建水を持って(写真⑲)、水屋にさがります。水次を持ち出して棚正面に坐り、水指の蓋を三手で、水指の前に立てかけ(写真⑳21)、水を注ぎ(写真22)、水指の蓋を閉めて、水指を奥に入れ、水次を持ちかえります(写真23)。
拝見物が戻ると取りに出て、問いに答え、棗、茶杓と持ち(写真24)、棚正面に回り、茶杓を天板にあずけ(写真25)、棗を右手に持ち替えて(写真26)、中棚に仕舞い(写真27)、右手上、左手下と戸を持ち、引き出して(写真28)、掛け金を右手親指が上になるように持ち、地板の溝に戸の下部がはまるように左手を添えて入れ(写真29)、戸を閉め、掛け金をはずし(写真30)、上から下に掛け金を差し込みます(写真31)。
天板の茶杓を三手扱いで持ち(写真32)、茶道口にさがり、建付けに茶杓を置いて、総礼をして終わります。

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