sumi

making traditional charcoal

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.

kama

                       

 Hatsugama ro

     shadows of former master

  New Himeji kama

                                                                 

-  Ishi

time for winter tea

The winter weather  settled into the pacific northwest and into the tea garden.

hearth

heart of the matter. the tea room is undergoing subtle but vital transformations these damp and wintry days. the captain has been envisioning, engineering and fabricating the ro, a small, clay lined firebox insert in the floor of the room where the water for the tea maintains its heat over a special charcoal fire in the colder months of the year, november through april.