SEASONAL SETUP
The tea year is divided by where the fire sits. In winter the hearth is cut into the floor and brought near the guests (ro); in summer a brazier keeps the fire away and lends coolness (furo). The whole arrangement — and many utensils — change with it.
The November "opening of the hearth" (robiraki) is called the tea person's New Year; the first furo in May turns the room to summer.
The summer stance: fire kept from the guests to suggest coolness. The brazier sits on its board with a smaller kettle; shaping its ash bed is part of the host's art.
The winter stance: a hearth cut into the tatami, its warmth shared with the guests. The kettle grows larger and its simmering voice richer.
* Simplified diagrams for the standard (hongatte) carrying procedure. Positions vary with the hearth cut and the school.
| RO (hearth) | FURO (brazier) | |
|---|---|---|
| Season | November – April (robiraki in November) | May – October (first furo in May) |
| The fire | Sunk into the floor, near the guests — warmth shared | On the host's side, away from guests — coolness implied |
| Kettle | Large, set on a trivet; hanging and tsurube variants appear | Smaller, set on the brazier and its board |
| Ladle | Larger cup; end cut on the inner face | Smaller cup; end cut on the outer face |
| Lid rest (bamboo) | Node at mid-height (naka-bushi), as a rule | Node at the top (ten-bushi), as a rule |
| Charcoal & incense | Larger charcoal; kneaded incense in a ceramic kōgō | Smaller charcoal; sandalwood in a lacquered kōgō |
| The mood | Gathering around warmth; the deep, wabi season | "One taste of coolness"; water takes the leading role |
* Customs such as lid-rest nodes differ by school — your teacher's word comes first.
CHECKLIST
A checklist for the basic thin-tea "carrying" procedure (no display stand). Tick items off as you prepare.
The natsume gives way to the chaire in its silk pouch, a higher-ranked bowl is chosen, and a kobukusa or dashibukusa accompanies the bowl to the guests. One bowl is shared among several guests.