sujigama

april brings the transition from the ro to the brazier in may and this year

chris is able to use the newly refined ro and kama

for sujigama.

stitches

preparing a new tatami cut out for the ro

metal and laquer

john adds new copper and laquered wood details to the ro surround

which will accomodate the seasonal kama

tsurigama

As the days get warmer, the kettle begins to make its journey from the sunken winter hearth back up to the summer brazier.   About mid-March the Tsurigama, or hanging kettle is used.  It is suspended from a chain attached to a hook in the ceiling.  No gotoku or trivet is used.  Extra large rings hold a bridge piece that is attached to the chain.

making warmth

mobile tea

chop that wood, carry water

not only is the winter wood harvested, chopped and stacked,

 it beautifully lines the path toward the outer tea garden.

neighbors and friends visit the garden often 

and chris ezzel 

brings guests to

practice tea ceremony throughout the seasons.

it is a very good thing.

fresh water haiku

Fresh furo water

     Gum tree and bamboo reflect

       What spent fir cone mars?

-ishi

warm haiku

My saki cup
        suspended in the furo
        my warm pleasures equal

     - isshi

Tea at Koken