“Kagerou” (a shimmer of hot air)

Spring is coming soon.

"香風 (fragrant winds)” on the hanging scroll is the wind that blows flowers, and in ancient texts it is said to be the voice of the Pure Land. It means that your heart will become pure by receiving the wind. It's written by Kawasaki Daishi Chief Priest.

For the thick tea, we prepare the "chashaku(tea scoop) kazari" today. There is a special feature in the way that the utensils are placed at the beginning, where the guests are shown a historical item.

The tea scoop, tea whisk, and linen cloth that are usually found in the tea bowl are displayed on the top of “mizusashi”, and the tea container is placed inside the tea bowl. No shelves are used, and this is a way just to carry out.

After making thick tea, the guests are shown the utensils at the end, and the tea scoop is carefully handled and placed on top of the “kobukusa” (square of classic patterned fabric). (Photo above)

The tea scoop is made by Iguchi Kaisen and has the inscription "Kagerou."It was made from a red plum tree at Kitano Tenmangu Shrine in Kyoto. Iguchi Kaisen was the younger brother of Tantansai (the 14th head of the Urasenke). After the world war Ⅱ, he played an active role in popularizing and developing the tea ceremony as the president of Tanko-sha. He also wrote many books on the tea ceremony.

It is a tea scoop that makes you feel spring in the plum tree.

For the thin tea, all the utensils and “fukusa” are left on the shelf and arranged as a “so-kazari “decoration. (Photo below)

The “mizusashi” is made by Kamei Miraku, the 14th head of Takatori. It has a shape with ears, and the flow of the black glaze is quaint.

The tea bowl was given to me at the first tea ceremony of Kawasaki Daishi in the Year of the Rooster and named "Field" which was the theme of the first poetry-reading party of the New Year at the Imperial Palace. 

Today's selections are related to Daishi.

Although famous or time-honored items are not things we use all the time, I think it is a good opportunity to think about the history and background of them, and to learn to treat tea utensils with care.