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GLOSSARY OF CHA-NO-YU TERMS

Chashaku. Spoon made of bamboo or ivory for use in transferring powdered tea from the caddy to the bowl.

Chasen. Whisk made of plain bamboo, which is used to beat or knead the mixture of powdered tea and hot water.

Chashitsu. Tea-room or a separate structure specially designed to serve powdered tea.

Cha-ire. Tea caddy, a small receptacle for powdered tea used in the tea-room. It is one of the most important articles in the tea ceremony. The caddy used for containing the powder for thick tea is called cha-ire, but that for thin tea is called cha-ki.

Chajin. “Tea-man”; a devotee of Cha-no-yu.

Chakin. Tea-cloth, a small oblong piece of plain white linen used to wipe the tea-bowl.

Chaseki. The same as chashitsu.

Chawan. Tea-bowl, invariably of pottery.

Chōshi. Receptacle with a handle and a spout used to serve saké. Usually made of iron.

Dora. Gong which the host strikes as a signal for the guests to re-enter the tea-room.

Fukusa. A small piece of silk, doubled almost square, used in the tea ceremony, but different from the wrapping cloth of the same name. In the tea ceremony two

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different pieces are used by the host, one hanging from his sash, and the other placed in the bosom of his kimono. When invited to a Cha-no-yu party, each guest is expected to take with him, among other things, one fukusa and some paper.

Furo. A movable charcoal-brazier, which is used during the warmer season instead of the stationary fire-box.

Fusuma. Sliding-doors, the frame-work of which is covered with several layers of paper, the outer layer usually bearing decorative patterns or pictures. Fusuma are used between rooms, where it is not necessary to admit the light.

Futa-oki. A small piece of bamboo, china or metal, on which is placed the dipper or the cover of the kettle, as the occasion may require.

Geta. Japanese wooden foot-gear.

Habōki. Feather brush, of which there are two sizes. The larger is used to dust the tatami. The smaller, which consists of three layers of feather, is used to dust the stationary fire-box or the movable brazier.

Haiki. A kind of dish or shallow bowl, which is filled with a special ash to be sprinkled over the ordinary kind previously put in the hearth.

Haisaji. A large spoon used to lift the special ash from the ash-bowl.

Haizara. The same as Haiki.

Hakama. A pleated skirt worn by men.

Haori. An upper garment worn over the kimono.

Hibachi. Fire-box or brazier in which charcoal burns.

Hibashi. A pair of tongs.

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Hishaku. A dipper made of bamboo or wood. A bamboo dipper is used in the tea-room for the kettle. A wooden dipper is provided for the stone basin.

Jūbako. A set of two or more lacquered boxes with lid, used as receptacles for different kinds of food. They are usually square.

Kaiseki. Simple but carefully prepared meal served at a Cha-no-yu party before thick tea.

Kakemono. A painting or example of handwriting mounted as a hanging scroll.

Kama. A kettle to boil water, usually made of iron; such kettles are also made of gold or silver.

Kamashiki. Usually an antique article, or a fresh pad of paper, on which the kettle is placed when lifted from the hearth.

Kan. A pair of rings used to lift the kettle.

Kasa. A broad-rimmed hat, almost flat, usually made of bamboo. Used in case of rain when proceeding from the waiting-place to the tea-room.

Kōbako. The same as Kōgō.

Koboshi. Receptacle for waste-water used in the tea-room.

Kōgō. Also called Kōbako. An incense-holder, of porcelain or lacquer, very small, but usually a rare object of art, and one of the most important articles used in the tea ceremony.

Koicha. Thick tea; so named because of its pasty consistency. A smaller quantity of hot water is mixed with it than for usucha, or thin tea.

Kōnomono. Pickled vegetables.

Kōsen. A flavoured drink served in the waiting-place

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before guests proceed to the tea-room.

Meibutsu. Celebrated caddies and bowls of ancient origin, Japanese, Chinese, and Korean, with specific names, histories and descriptions recorded by connoisseurs and collectors.

Mizusashi. Water-jar, usually of chinaware; any receptacle for fresh water used in the tea-room.

Mizuya. “Water-room”, a service-room adjoining the tea-room. Utensils for the entertainment are washed and arranged in this room.

Nakadachi. The interval of ten to fifteen minutes between the kaiseki repast and the ceremonial tea proper. This is a recess for which the guests leave the tea-room, and spend the time smoking or chatting on a bench specially provided.

Nijiriguchi. Miniature entrance to the tea-room. It is more like a window, through which the guests crouch as they enter.

Ro. A square fire-box, or hearth, fitted into the floor by removing a corner of the tatami.

Roji. Garden path; a section of the garden connecting the waiting-room and the tea-room.

Ryu. A school or system.

Sakazuki. Cup to drink saké.

Saké-tsugi. The same as Tokuri.

Sensu. A folding fan.

Shiru. Soup made of bean paste called miso.

Shōji. Sliding-doors, the frame-work of which is covered with a single layer of white paper. Shōji are used where the light has to be admitted.

Shōkyaku. Principal guest, whose function of leader-

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ship is highly important. In addition to being the guest of honour, he is the leader of all the guests.

Sōsho. Professional tea-master.

Suimono. Light, clear soup.

Sukiya. A small house, often detached, with a small room and the necessary facilities specially designed to serve powdered tea.

Suzuribako. A box provided with an ink-stone, a cake of china ink, and some writing brushes.

Tabako-bon. Tobacco-tray; a deep tray with a handle in which a small fire-pot is placed.

Tabi. Japanese socks with a division for the big toe; a close-fitting cover for the feet. The appropriate colour is white.

Tatami. Standard floor matting, one piece measuring about 6 feet by 3 feet; coarse rice straw bound together approximately 2 inches thick and covered with a fine mat of reed.

Tobi-ishi. Stepping-stone in the garden.

Tokonoma. Alcove; the part of a room raised a few inches above the floor as a kind of platform, a place reserved for flowers and a hanging scroll.

Tokuri. Bottle used to serve saké.

Tome-ishi. An indicating stone; a small stone placed on a stepping-stone at a point where the garden path branches off and the guest might take the wrong path.

Tsukubai. Stone-basin filled with water for guests to wash their hands and rinse their mouths on the way to the tea-room from the waiting-place.

Tsume. The guest who takes the end seat in the

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tea-room. O-tsume is the polite form of the word. His rank is not high, but the function is just as important as that of Shōkyaku. He is expected to assist the host in many ways, and only an experienced person can fill this office successfully.

Usucha. Thin tea, not so pasty as koicha, but stronger, because of the different quality of tea used.

Wan. The food in a lacquered bowl with cover. The food served in this vessel is also called Wan-mori in meals served at Cha-no-yu entertainments.

Wan-mori. The same as Wan.

Yoritsuki. Waiting-place or waiting-room where guests assemble before proceeding to the tea-room.

Zabuton. Square cushion used to sit upon.

Zen. This is a corruption of the Sanscrit word “Dhyana” meaning meditation, which was introduced through China. The Zen sect is an intuitive school of Buddhist meditation introduced into China from India in the sixth century. Individual and independent thinking is stressed to the highest degree in the mental discipline of Zen philosophy. The value of suggestion and intuition in art is emphasized by those who follow the Zen traditions. This cultivates chaste and severe simplicity in preference to elaborate decoration.

Zenrei. Etiquette of the personal call on the host previous to a tea-party “to thank him in advance” for the invitation.

Zōri. Straw sandals.