Winter’s sojourn continues to unfold over the city as December’s first snow falls gently down from a matte grey sky. Looking out upon the vista from my tearoom window, snowflakes fall as birds alight from leaf-bare trees. With only the warmth of a glowing brazier by my side, I sit for tea in the silence that is brought by a snowy day.
In the calendar for Japanese tea ceremony, the first snow of Winter is met with a quiet celebration, 雪の茶 yuki no cha (“tea for snow”). Low 下駄 geta (wooden clogs) and wide-brimmed woven sedge hats are given to the guests before they cross into the 露地 roji (the rustic garden leading to the teahouse). Warm water with cut ginger is offered to drink as they wait to warm their bodies.
In the tearoom, no flower is placed in the 床の間 tokonoma alcove, and a window is left open for all to enjoy the sight of falling snow. Teaware is left to be simple as, on this day, nothing is meant to compete with the beauty of the first snow of Winter.
As I sit to enjoy tea to this sight, I bring out a 鉄鉢形茶碗 tetsubachi-nari chawan(iron basin-shapes teabowl) to make 抹茶 matcha, the poetic name of which is 柿 “Kaki”, for its resemblance to a large, round persimmon. Balancing the bowl’s rustic feel, I select a carved lacquer 棗 natsume tea caddy. For the 茶杓 chashaku teascoop, I choose one carved from a bright piece of bamboo, the center node (節 fushi) of which is set with an emerging bump of a forming branch.
As I prepare to make tea, I cannot help to remain quiet. The teabowl is cleansed with a scooper of hot water, drawn from the boiling kettle.
Once warmed and set down, the bowl is ready for its use to make tea.
Three measured scoops of freshly-ground matcha are drawn from the natsume and placed one on top of the other within the void of the chawan. After the last scoop is issued, I tap the chashaku against the cream-colored rim of the teabowl, releasing the last remaining portions of matcha powder from its hand-shaped tip and producing a light, bell-like chiming from the chawan.
Tea is whisked as a bright, airy foam rises from the thick, emerald green brew.
Set before me, the bowl of tea glows within the low light of the tearoom.
As if to herald the coming future, the delicate matcha foam lifts up like a drift of snow, the aroma of which is crisp and refreshing. Without a pause, the bowl of tea is whole heartily enjoyed.
In the silence that follows, the gentle roll of the kettle boiling is met with the sporadic tapping of falling snow upon the windowpane. A joy to make tea in accordance with the dance of snowflakes.