Random stolen picture of dew

A selection from a tea blog called Ichi Yori Narai.

In the tea room, dew is an accessory. I’ve learned that we give the unique natural flower opf a tea party a vibrant feeling beyond all others by misting it with a dew using an atomizer or chasen. For this tea aesthetic that loathes dryness, we can do this for the kaiseki dishes too. Especially on a hot summer day, we can most certainly slightly sprinkle water with a chasen on bowls and trays: Sprinkling the dew.

Anyway, the word “dew” (tsuyu) also appears as the name of of various chadogu parts:

  • The tip of the chashaku’s head
  • The threads of the tassels of the dangling futai (generally the white ones are called “dew” and the coloured ones are called “flower”)
  • The tip of where the nadare glaze has dripped down on a chaire or other dogu
  • The part of the seam on a shifuku where the left and right sides come sewn together

These are all called “dew”. Presumably the image of water dripping down is outstanding. This is such a great way of expressing things that I feel a sense of respect for the stylish sense those who travelled this path before me.