An Introduction to the Shichi-ji-shiki (Ritual of Seven Items)
Yugensai, along with the preist at Daitoku-ji, formulated the Shichi-ji-shiki in response to many requests for exercises that give instruction in chanoyu without any distortions. This etiquette taught not merely the temae, but also a readiness of heart to students. Here, let us look at the etiquette of the Shichi-ji-shiki.

Ka-getsu no Shiki (Ritual of Flower and Moon)
Cards are passed between the five people gathered. Whoever draws the flower card makes tea; whoever draws the moon card drinks the tea.

Sha-za no Shiki (Ritual of Another Seat)
The first guest burns the incense, the second guest arranges the flowers, the third guest does the sumidemae, the host* kneeds thick tea, and the hantou makes thin tea.

Mawari-zumi no Shiki (Ritual of Rotating Charcoal)
First, the host lies the shitabi. Then the guest take turns, in order starting with first guest, laying the charcoal in the ro according to however they think is best.

Mawari-bana no Shiki (Ritual of Rotating Flowers)
The host along with the guests arrange flowers in sequence.

Cha-kabuki no Shiki (Ritual of Tea Theatre)
After tasting two types of tea and remembering their flavor, add another type and drink all three, distinguishing the difference.

Ich-ni-san no Shiki (Ritual of Numbers)
Guests evaluate the temae done by the host in nine steps, based which the 10 Incense cards they draw.

Kazu-cha no Shiki (Ritual of Tea Associates)
There are two ways of doing this ritual. Either the guest following the host who drew the card for making tea drinks the tea, or the the guest who drinks the tea next makes the tea.

* Translator’s note: The word here for host is “tou” or east, which comes from ancient China where, opposite of Japan, the host always sat in the East. Likewise, hantou is literally “half-east”.

紹介七事式
多くの需要に対し、曲解なく茶の湯を伝授できるように大徳寺僧も参画して創案された七事式は、点前だけでなく、学ぶ者の心構えも説いた作法といえますここではその七つの式作法を見てみましょう。
花月之式(かげつのしき)
五人の組で札を回し、花の札の方は点前を、月の札の方は茶を頂きます。
且座之式(しやざのしき)
香を炷き(正客)、花を入れ(次客)、炭手前をし(三客)、東(亭主)が濃茶を練り、半東に薄茶を点てます。
廻り炭之式(まわりずみのしき)
まず、亭主が下火を取り、正客から順に思いのままに炭を炉中につぎ替えるものです。
廻り花之式(まわりばなのしき)
亭主、客人共に順次花を入れる式です。
茶カブキ之式(ちゃかぶきのしき)
試み茶を二種喫み、香味を覚えた上で、別の一種を加えた本茶三種を喫み、違いを聞き当てます。
一二三之式(いちにさんのしき)
亭主の行なう点前を客が十種香札を用いて九段階で適評します。
員茶之式(かずちゃのしき)
亭主が点てた茶を取札に従い客が順次喫む式と、取札で茶を喫み、喫んだ方が点前をする式(廻り点)の二通りあります。

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