"ONE HUNDRED POEMS"
by Sen Rikyu
In memory of Michael A. Birch.
"Cha wo furu ha tesaki wo furu to omounayo hiji yori fureyo sorega hiji nari."
Do not think that tea should be whisked from the wrist; the secret is to whisk from your arm.
"Ro no uchi ha sumitori hisago e no hibashi toki kogo neriko to shire."
During ro season you should know to use a gourd charcoal container, firetongs with handles, a ceramic incense container and kneaded incense.
"Furo no toki sumi ha sairo ni kane hibashi nuri kogo ni byakudan wo take."
When it is furo season, put the charcoal in a vegetable basket, use metal
firetongs and a lacquered incense container, and burn sandalwood.
"Usuita ha tokogamachi yori jushichime mata ha juhachi jukume ni oke."
The thin board (for flower containers) should be placed seventeen, eighteen, or nineteen tatami lines from the edge of the baseboard.
"Usuita ha toko no daisho mataha hana ya hanaike ni yori kawaru shinajina."
The thin board (for flower containers) changes in relation to the size of the
alcove, flowers, and flower containers.
"Futaoki ni mitsu ashi araba hitotsu ashi mae ni tsukau to kokoroete oke."
If a lid rest had three legs pay attention to handle it so that one leg
is in the front.
"Fukusa woba tate ha kyusun yokohaba ha hassun hachibu kanejaku ni seyo."
Make the length of the fukusa nine sun and the width eight sun and eight
bu in the kanejaku scale.
"Chakin woba nagami nuno haba isshaku ni, yoko ha gosun no kanejaku to
shire."
Know that the measurements of a chakin are length, one shaku, and width,
five sun, usiing the kanejaku.
(1 shaku: aproximately 30.3 cm, and 5 sun: aproximately 15.2 cm)
"Tsurifune ha kusari no nagasa toko ni yori, debune, irifune, ukibune to
shire."
The length of the chain for a hanging boat flower container will depend
up on the alcove: know that there are departing boats, incoming boats,
and boats at anchor.
"Toko no ue ni kago hanaire wo okutoki ha, usuita nado ha shikanumono nari."
When placing a basket flower container on the alcove, a thin board
is not placed under it.
"Okiawase kokoro o tsukete miru zokashi, fukuro ha tojime tatami me ni
oke."
Look intently to learn about setting utensils down next to each other,
the pouch goes with the seam on a tatami line.
"Chaire mata chasen no kane o yoku mo shire, ato ni nokoseru dogu meate
ni."
Learn the correct location for the chaire and tea whisk, use the
placement of the remaining utensils as a guide.
"Koita nite koicha wo tateba chakin woba koita no hashi ni okumono
zokashi."
When making koicha, the chakin is placed near the edge of the small
board.
"Kansho ha dai to sho toni chu chu ni dai to itsutsu no kazu wo utsunari."
Strike the meal bell with five strokes: loud, soft, medium, medium,
loud.
"Tomoshibi ni abura wo tsugaba ooku tsuge, kyaku ni akazaru kokoroe to
shire."
Adding oil to the lamp pour the oil abundantly, and show the guests
unwavering consideration.
"Kakemono ya hana wo haiken suru tokoha sanshaku hodoha za wo yokete miyo."
When viewing the hanging scroll and flowers, it is best to sit three shaku from the objects.
"Keiko toha ichi yori narai ju wo shiri ju yori keru motono sono ichi."
In the training of chanoyu, as you study and advance through each of the stages, you must from time to time return to the very beginning.
"Me mimo miyo mimi nimo fureyo kou wo kagite kotowo toitsutsu yoku gaten seyo."
Don't look with your eyes or cock your ears to listen, just dye your heart with Chanoyu . Look with your eyes and listen with your ears, smell incense and grasp their meaning with questions.
"Cha wo tateba chasen ni kokoro yoku tsukete chawan no soko he tsuyoku ataruna."
When you make tea, be careful not to scrape the bottm of the bowl with the chasen.
"Cha ha sabite kokoro ha atsuku motenaseyo dogu ha itsumo ariai ni seyo."
Tea should not be an exhibition of what the tea man owns. Instead the sincerity of his heart should be expressed.
to be continued