In December each tea class had the last lesson of the year.
Looking at the hanging scroll "Safe" that prays for health and peace in the coming year, I feel the end of the year with the sound of boiling water.
Tea flowers are autumn leaves in the courtyard and early blooming daffodils. Autumn leaves come by cutting branches in the morning that are within reach. It looks like the leaves will soon fall from the thin branches, but it's an irreplaceable seasonal color.
The “natsume” (tea container) used in lesson today is a flat shape, and it is gold lacquered with a yellow ginkgo tree. The “chashaku” (tea scoop) is not made of white bamboo, but of soot bamboo. The color is sooty from the smoke of the hearth and the furnace. There is an atmosphere from autumn to winter, and its (chashaku) name of December is "Senshuraku" in Japanese. It means the last day.
The dried sweets are called "Dainagon" (Kyoto Shikitei).
The sweetness of soft adzuki beans and crystal sugar makes this a delightful dish.
It goes well with thin tea.
All of the advanced classes finished the practicing for this year with the “Gyodaisu''. It is a semiformal procedure for making thick tea with bamboo “daisu” shelf using a “karamono” tea container, and a “tenmoku” tea bowl. These are the utensils of Chinese origin. (Bottom photo)
Camellia and snow willow branches in the celadon flower vase.
I think of the year that goes to the leaves that scatter in the wind.
We still continue to worry about corona misfortune this year.
May the new year be bright and healthy.
I pray for peace in the world.
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