Page 74 - @ccess 2 Reader´s Book
P. 74

The guests enter the tearoom in the same order as for the
              first session. The receptacles for fresh water and the tea
                    2
              caddy  are seen in the right place before the host enters
              with the tea bowl held in both hands. The following
              three articles are brought in with the tea bowl – the tea
                              4
                    3
              whisk,  tea cloth  and tea spoon.  The host retires to the
                                              5
              adjoining room, to reappear almost immediately with the
              receptacle for waste water, the dipper, and a small piece
              of bamboo to form a stand for the cover of the kettle, or
              the dipper. The bamboo dipper, whisk, and tea cloth must
              be brand new and scrupulously clean. But the caddy,
              bowl, and spoon are, as a rule, valuable objects of art.

              The host puts three spoonsful of powdered tea       spinach (n.):
              in the bowl. Then, he puts the dipper deep          espinaca
              into the kettle and takes it out overflowing with   sip (n.):
                                                                  sorbo
              hot water. The hot water is poured over the tea
              powder in the bowl. The mixture is now vigorously stirred
              or beaten until it becomes frothy. The operation is similar
              to that of whipping cream or beating eggs.

              When the tea, resembling thick spinach soup in
              consistency, as well as in colour, is made, the host places
              it in front of the principal guest. The guest makes a bow
              to his fellow guests and puts the bowl in the palm of his
              left hand. Supporting one side of the bowl with the right
              hand, he takes one sip, complementing the host on the
              excellent flavour, right consistency, and so on. After taking
              two or more sips, the bowl is passed on to the second
              guest, then to the third, and so on, until all have partaken.





              2 A small receptacle for powdered tea. It is one of the most important articles in the
              tea ceremony.
              3 Whisk made of plain bamboo, used to beat or knead the mixture of powdered tea
              and hot water.
              4 A small oblong piece of plain white linen used to wipe the tea-bowl.
              5 Spoon made of bamboo for use in transferring powdered tea from the caddy to
              the bowl.

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