Tatami and Ro
Tatami size
Tatami has three basic sizes:
The maru-tatami(left) is a full sized tatami and han-jyo(center) is a half of maru-tatami.
The daime-tatami(right) has its length determined by subtracting the daisu (original type of utensil stand) and byobu (folding screen) depth from a full tatami size. If necessary, the daime-tatami size can vary slightly, depending on the tea room layout.
Observation: tatami size differs slightly from region to region in Japan. For example, Tokyo size is smaller than Kyoto size tatami (191 cm).
Hiroma, Koma and Yojyohan
The chashitsu can be classified depending on its size as hiroma (large room), yojyohan (four and half tatami-room), and koma (small room).
The four and half tatami room is a standard size room and can be considerated either a large room or a small room depending on how it is used for a chaji, formal tea gathering, or chakai, tea gathering.
Any rooms bigger than four and half tatami are considered large rooms and if smaller than four and half are considered small rooms, as shown below about the ro season tatami layout.
Furo and Ro Season
There are two seasons in the Chanoyu and the layout of tatami of the chashitsu (tea room) changes according to the seasons.
From November to April is the ro (sunken hearth) season when the hearth is set up in the chashitsu. >From May to October, the ro is closed and the furo, brazier, season starts.
Following are displayed the ro (left) and furo (right) season tatami layouts and the respective tatami's names.
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| Ro | Furo |
- kinin tatami and kyaku tatami are where guests seat.
- dougu tatami is where the utensils are displayed.
- fumikomi tatami is the one to step into from the host's entrance or sadoguchi.
- ro tatami is where the ro is placed.
- kayoi tatami is the tatami between the fumikomi and kyaku tatami.
Ro
The ro or sunken hearth consists in the rodan, hearth itself, and the robuchi, hearth frame.
The hearth frame is a tea utensil and can be found in various styles.
A "proper" rodan is made of plaster that should be remade every year by a nurishi or a craftsman. There are also rodan made of steel, copper, ceramic and stone.
Inside the rodan, ash is poured in, gotoku or trivet, positioned and the kama or kettle, is set up.
