2014年12月11日
師の誕生日を祝う茶会
藤田宗明（羅府不白会）
茶会を開くに至っての準備や構想は、亭主側としては既に「茶事の楽しみ」で、点心の献立を考えている段階から笑みが自然に出てしまう程です。これは茶会の序曲と言っていいのかもしれません。お道具は持ち合わせの中から、特に師との思い出の深い古瀬戸の芋子茶入を使いました。この茶入は約十三年前に師と家元の教場を訪れた後、共に池之端を散策しながら、ある骨董店で出品していたものを見つけたものです。師に相談しながら茶入れを入手したこともそうですが、池之端でご一緒にのどかな午後をゆったりと過ごした貴重な思い出がこの茶入れに詰まっているようで、私にとって掛け替えのない茶入れでございます。
一連の流れとしては、点心懐石で始まり、後座は亭主が濃茶を点て、薄茶を半東の榊原さんが勤めました。前回家元をお招きして行った茶事実践の際、後座の薄茶点前に於ける茶室の明るさの変化をご教授いただき、この度実行致しました。暗めの濃茶点前の厳粛で静寂な場から、薄茶では明るい茶室に変えました。ぱっと明るくなった場の薄茶では会話も弾み、明暗の変化はお客の気持ちに大きく影響すると実感いたしました。そして、濃茶の静けさは更に余韻を残すのではないかとも思いました。おもてなしに明るさを気遣うことも大きなお勉強になりました。
至らないことが多い手作りの茶会でありましたが、お蔭様で新井先生の御誕生日を無事にお祝いできました。これから先、幾重にもこのお祝いの茶事を持てることを願って止みません。
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Tea for a Celebration
On December 11, 2014, at my teahouse, Tokufuan, I held a tea gathering (Chakai) to celebrate our teacher, Madam Sokyo Arai’s 85th birthday. I was very honored to celebrate this happy event with tea peers at my tea house.
It is a joy of to celebrate Chakai, but the joy starts in the planning and preparations. Even when I was thinking about the menu of Tenshin (short version of kaiseki meal), I was having so much fun that a smile was on my face. I thought this could be called a prelude to Chakai. Among the utensils for this event, I wanted to use a specific Chaire (tea container for thick tea). The Chaire brings to my mind the memorable times with Madam Arai. About 13 years ago, Madam Arai and I took a nice walk at Ikenohata after the lesson at Oiemoto. We discovered an antique store, and I found this Chaire. Not only did I acquire the Chaire in her presence, but I fondly remember the time I spent with Madam Arai as being so peaceful and precious. This memory will always remain so vividly in my heart.
The Chakai started with Tenshin. Afterwards, Teishu (host) made Koicha and Ms. Sakakibara as Hanto made Usucha. Previously, when Oiemoto visited my tea house, he taught me to change the lighting between Koicha and Usucha. At this Chakai, I performed what I learned from him. The Koicha took place in dark lighting with solemnity and silence. For the transition to Usucha, the lighting became much brighter. In this changed environment, the conversations blooms and lift guests’ spirit much lighter. This significant change makes Koicha’s quietness and dignity which lingers in your mind more. I learned through this experience that the change of lighting is also an important hospitality.
I am so glad that I was able to hold the Chakai to celebrate Madam Arai’s birthday. I strongly wish that there will be many more years to hold this celebration tea gathering for Madam Arai.
Fujita Somei
Tea for a Celebration
On December 11, 2014, at my teahouse, Tokufuan, I held a tea gathering (Chakai) to celebrate our teacher, Madam Sokyo Arai’s 85th birthday. I was very honored to celebrate this happy event with tea peers at my tea house.
It is a joy of to celebrate Chakai, but the joy starts in the planning and preparations. Even when I was thinking about the menu of Tenshin (short version of kaiseki meal), I was having so much fun that a smile was on my face. I thought this could be called a prelude to Chakai. Among the utensils for this event, I wanted to use a specific Chaire (tea container for thick tea). The Chaire brings to my mind the memorable times with Madam Arai. About 13 years ago, Madam Arai and I took a nice walk at Ikenohata after the lesson at Oiemoto. We discovered an antique store, and I found this Chaire. Not only did I acquire the Chaire in her presence, but I fondly remember the time I spent with Madam Arai as being so peaceful and precious. This memory will always remain so vividly in my heart.
The Chakai started with Tenshin. Afterwards, Teishu (host) made Koicha and Ms. Sakakibara as Hanto made Usucha. Previously, when Oiemoto visited my tea house, he taught me to change the lighting between Koicha and Usucha. At this Chakai, I performed what I learned from him. The Koicha took place in dark lighting with solemnity and silence. For the transition to Usucha, the lighting became much brighter. In this changed environment, the conversations blooms and lift guests’ spirit much lighter. This significant change makes Koicha’s quietness and dignity which lingers in your mind more. I learned through this experience that the change of lighting is also an important hospitality.
I am so glad that I was able to hold the Chakai to celebrate Madam Arai’s birthday. I strongly wish that there will be many more years to hold this celebration tea gathering for Madam Arai.
Fujita Somei
2014年12月5日
「ホッとタイム」
幸田宗陽
長いテーブルを二カ所設置し、各学年の生徒、間にＡＬＴの先生に席についてもらいました。はじめに、私たち二名が盆略点前で各学年のお正客にお茶を点て出し、そののち、各一名ずつ点前席に出て、交代でお友達にお茶を点てて振る舞うという流れで進めて行きました。
お茶をすくい入れ、お湯を注ぎ、一生懸命茶筌をふる。点てたお茶を出して飲んでもらい、ＡＬＴの先生に教えていただいた「How’taste? 」。すると親指を立てて「good!」の返事。その時の生徒の顔は安堵と共に大層うれしそうでした。最後の校長先生のゆっくり、ハッキリの「very good」には場が沸きました。
合間に、お菓子のこと、棗の形、縄文時代にすでにあった漆（Japan）について、お茶席にとってとても大事なお軸のこと、「自分の中にいるもう一人の素直な自分が教えてくれる」という言葉、禅語について、そしてyes、noだけでなくグレーゾーンを大切にする民族である日本人が、常に相手の身になって考え、行ってきた大切な文化、お茶について……。少し難しいかなと思いつつも、お話しました。視線をそらさず目を輝かせて静かに聞いている姿が印象的でした。別のテーブルに並べた棗と茶杓を生徒達が興味深そうに見いっていました。
もう一人の素直な自分そのものの子供に触れることができ、私たちにとってのホッとタイムとなりました。