Tea Name Celebration

 “shoza” (initial seating)

 “goza” (latter seating)

May is the season when the “furo” is used for the first time of the year.

Last autumn, two students in their twenties from my class received their tea names. To commemorate the occasion, we held a “chaji” (formal tea gathering) at Meisho-an in Saginuma. Both have studied tea for eight to ten years and have made wonderful progress.

A chaji is a formal tea gathering that includes the charcoal-laying procedure (sumi-temae), a “kaiseki” meal, and the serving of both thick tea (koicha) and thin tea (usucha). While there are variations such as the morning chaji in summer and the “yobanashi” (evening gathering) in winter, this event was the chaji at noon.In a chaji, both the host and the guests have specific roles, and the proceedings follow a set sequence.

The first part of the gathering is called the “shoza” (initial seating); guests purify their hands at the “tsukubai” (stone basin) before entering the tearoom. After the kaiseki meal, the charcoal-laying procedure takes place to prepare the fire for boiling water in the kettle. Guests then take a brief intermission (nakadachi) before re-entering the tearoom. The second part, called the “goza” (latter seating), is for serving thick and thin tea.

In the shoza, the hanging scroll displays the calligraphy "薫風自南来" (A fragrant breeze comes from the south). This zen phrase is associated with May and was written by the head priest of Engaku-ji Temple in Kamakura. In the goza, the scroll is replaced with a hanging flower arrangement, where irises add a delicate seasonal touch.

The tea shelf is the “Sanun-dana” (Mountain-Cloud shelf), a design favored by Hounsai. It is paired with a “natsume” (tea caddy) decorated with distant-mountain lacquer work and a blue-and-white “mizusashi” (water jar) shaped like a taro root and painted with a landscape. The tea scoop, crafted by Sekio, is named “Hakuun” (White Cloud). Together, these utensils beautifully evoke the freshness of early summer. (Photo above)

The thick tea is “Iwai no Mukashi” from Ryu-o-en in Kyoto, and the thin tea is “Kenkyu no Shiro” from Gion Tsujiri. The dry sweets, “Fuji & Mizu” (Wisteria and Water), are from Tsuruya Hachiman. A friend from high school sent both sweets for this gathering, and I was deeply touched by her thoughtfulness. The “tenshin” (light meal) was prepared at Meisho-an that day; the warm rice and gentle flavors were deeply comforting. (Photo below)

Meisho-an is a tearoom in Saginuma on the Den-en-toshi Line, and I have known it for more than twenty years. I once held a chaji there while studying tea, and this was my first time returning in ten years. Since my tea school celebrated its tenth anniversary last year and some students received their tea names, it was deeply meaningful to hold another gathering in this memorable tearoom.

Although it rained heavily in the morning, the sky cleared by afternoon, and the fresh greenery along the garden path looked especially beautiful.

I feel that my school is also entering a new phase.

The final photo shows everyone in the group. It was a warm and memorable gathering.