quinta-feira

Rikkyu Hyakushu - 100 Poemas de Rikkyu - Rikyu Doka



Sen no Rikkyu escreveu 100 poemas sobre a Cerimonia do Cha.
  Através da forma de poesia japonesa waka, que usa 31 sílabas, estes poemas transmitem o espírito do chadô e os cuidados que se deve ter no preparo do chá para facilitar a compreensão do iniciante.

 


 
 
"Sono michi ni iran to omou kokoro koso wagami nagara no shisho narikere."
The very heart which tries to enter the Way is the best teacher.

 
"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. 

 
 "Katatsuki ha nakatsugi to mata onaji koto soko ni yubi woba kakenu tozo shire."
The katatsuki chaire should be held the same way as the nakatsugi,  never placing your little finger under the bottom.

"Bunrin ya nasu marutsubo daikai ha soko ni yubi woba kakete koso mote."
When holding bunrin,  nasu,  marutsubo and daikai chaire your finger should be placed under the chaire.

"Daikai wo ashirau toki ha ooyubi wo katani kakeruzo narai narikeru"
When handling the daikai,  it is the rule to put your thumb on the shoulder.

"Kuchi hiroki chaire no cha woba kumu to iu semaki kuchi woba sukuu tozo iu."
The tea should be drawn (kumu) from a daikai chaire and scooped (sukuu) form other chaire.

"Tsutsu chawan fukaki soko yori fuki agari kasanete uchihe te wo yaranumono."
Wipe the deep cylindrical tea bowl from the bottom up,  without putting your hand into it a second time.

"Tonikaku ni fukuno kagen wo oboyuru wa koicha tabitabi tatete yoku shire."
The best way to learn how to make good koicha is to make it many times.

"Yosonite wa cha wo kumite nochi chashaku nite chawan no fuchi wo kokoro shite ute."
When you are invited to make tea at someone else's home, be careful of the lip of the chawan when tapping the remaining tea off the chashaku.

"Nakatsugi ha do wo yokote ni kakite tore chashaku ha jika ni okumono zo kashi."
Hold the nakatsugi from the side. Place the chashaku flat upon its lid.

"Natsume ni wa futa hangetsu ni te wo kakete chashaku wo maruku okuto koso shire."
Hold the natsume like a half moon. Reflect its roundness when you lay down the chashaku.

 
11-"Koichaire makie horimono moji araba jungyaku oboe atsukauto shire."
Learn to handle thin-tea containers with lacquer designs, carvings or inscriptions with care for the alignment of the design.

"Naninitemo dogu atsukau tabigotoni toru te ha karuku oku te omokare."
Whatever utensil you handle, pick it up as if it were light and put it down as if it were heavy.

"Naninitemo oki tsuke kaeru tebanare ha koishiki hitoni wakaruru to shire."
When you place a tea utensil, you should withdraw your hand as though it were a loved one you were leaving.

"Temae koso usucha ni are to kiku monowo sosou ni naseshi hitowa ayamari."
Those who consider their performance in usucha is not important are wrong.

"Koicha ni ha temae wo sutete hitosuji ni fuku no kagen to iki wo morasuna."
In serving koicha forget the ceremony and keep your attention on making good tea. Do not loose the rhythm of your breathing.

"Koicha ni ha yu kagen atsuku fuku ha nao awa naki yoni katamari mo naku."
When you knead koicha take care that the water be hot, that there is no foam, and that there are no lumps.

"Naraitsutsu mitekoso narae narawazu ni yoshiashi iu ha oroka narikeri."
One learns by looking and studying. Without understanding completely one cannot criticize.

"Kokorozashi fukaki hito niwa ikutabi mo awaremi fukaku okuzo oshiuru."
To the student who has a deep desire to learn the secrets of chanoyu, the teacher should spare no effort.

"Haji o sute hito ni mono toi naraubeshi korezo jozu no motoi nari keru."
Sometimes a person may feel embarassed to ask questions. That embarrassment should be set aside and questions asked.

"Jozu niwa suki to kiyo to ko tsumu to kono mitsu sorou hito zo yoku shiru."
To become skillful in the Way of Tea, three conditions are helpful: empathy, dexterity and experienc
 
21 - "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. 

"Migi no te wo atsukau toki ha waga kokoro hidari no houni aruto shirubeshi."
When using your right hand, your attention should also be on the left hand.

"Namaru toha tetsuzuki wo hayaku mata osoku tokorodokorono sorowanu wo iu."
This poem gives the difinition of the word <namaru>. This describes a quality of making tea in which one procedure is done very quickly and another very slowly. There should be a move even flow from procedure to procedure.

"Temae niha omoki wo karuku karuki woba omoku atsukau ajiwaiwo shire."
When you do temae, you should treat a heavy object as though it were light and a light object as though it were heavy.

"Bonseki wo kazarishi tokino kakemono ni sansui nadoha sashiai to shire."
When decorating the alcove with a bonseki, know that to use a landscape painting is an interference.

"Itadoko ni hachatsubo chaire shinajina wo kazarade kazaru hou mo arikeri."
There is a method of displaying a tea-leaf jar or tea container on a wooden-floored alcove.

"Sanpuku no jiku wo kakeru ha naka wo kake jikusaki wo kake tsugi ha jikumoto."
When hanging a set of three scrolls, hang the middle one first, then the upper one and next the lower.

"Kakemono wo kakete okuniha kabetsuki wo sanshibu sukashi okukototo kiku."
When hanging a scroll in the tokonoma, a space of three or four bu should be left open.

"Toki narazu kyaku no kitaraba temae woba kokoro ha so ni waza wo tsutsushime."
If you make tea for an unexpected guest, your heart should be simple and everything restrained.

"Hanami yori kaeri no hito ni chanoyu seba kacho no e womo hana mo okumaji."
If you give tea to those returning from flower-viewing, don't hang a picture of birds and flowers nor put out any flowers.

"Tsubo nado wo toko ni kazaran kokoro araba hana yori ueni kazari okubeshi."
If you wish to put a tea leaf jar in the tokonoma, you can only put it above the flowers.

"Shinajina no kama ni yoriteno na ha ooshi kama no soumei kansu tozo iu."
There are a great many names for various kinds of kettles respectively but in general we call kettles kansu.

 "Fuyu no kama iroribuchi yori roku nana bu takaku sueruzo narai narikeri."
It is the rule to set the kama in winter six or seven bu above the iroribuchi.

"Ubakuchi ha irori fuchi yori roku nana bu hikuku sueruzo narai narikeru."
It is the rule to set the hag's mouth kettle six or seven bu below the hearth frame, iroribuchi.

"Hakobi date mizusashi oku ha yoko tatami futatsu wari nite mannaka ni oke."
When carring the mizusashi into the tearoom, it should be placed in the center of one half a tatami.

"Mizusashi ni teoke dasaba te ha yoko ni mae no futa tori saki ni kasaneyo."
When using a teoke mizusashi, it is placed with the handle in a horizontal position. The front half of the lid is taken off and placed on top of the back half of the lid.

"E no mono wo kakeru toki niha takuboku wo in aru ho he hikiokumo yoshi."
When hanging a painting, it is also possible to put the wrapping cord toward the seal side.

"E kakemono hidari migi muki muko muki tsukaumo toko no katte nizo yoru"
The use of picture scrolls, left-sided, right-sided or frontal, depends upon which the lower side of the alcove is.

"Kakemono no kugi utsu naraba oowa yori kubu sagete ute kugi mo kubu nari."
When putting in the peg for hanging the scroll, it should be nine bu below the edge of the ceiling and the peg itself should be nine bu long.

"Toko ni mata waka no tagui woba kakeru nara hokani utagaki woba kazaranu to shire."
If you hang a scroll of peotry in the tokonoma, know to avoid using poetry elsewhere in the room.

"Gedai aru mono wo yoso nite miru toki wa mazu gedai woba misete hirakeyo."
When a scroll with a gedai is viewed at another's place, first examine the gedai then have it hung up.

"Sumi okumo narai bakarini kakawarite yu no tagirazaru sumi ha kie zumi (sumi)."
Charcoal, though placed exactly according to teaching, is dead charcoal if it does not boil the water.

51 - "Furo no sumi mirukoto ha nashi minutotemo minukosomo naomo miru kokoro nare."
We do not look at furo sumi, but because of the fact that we do not see it, 
we must concentrate all the more.

"Kyaku ni nari furo no sono uchi miru tokini hai kuzure nan kizukai wo seyo."
As a guest when approaching to inspect the furo, be careful not to disturb the ash formation.

"Kyaku ni nari soko toru naraba itsunitemo irori no kado wo kuzushi tsukusuna."
Do not spoil the corners of the ro with ash.

"Bokuseki wo kakeru tokiniha takuboku wo matsuza no hohe ookata wa hike."
When hanging a bokuseki scroll, be sure the wrapping cord is toward the lower seat.

"Sumioku ha tatoe naraini somukutomo yuno yoku tagiru sumi ha sumi nari."
Charcoal, though placed contrary teachings, is charcoal if the charcoal boils well the hot water.

"Kyakuni nari sumi tsugunaraba sono sokoni takimono nado ha kubenu kotonari."
If the host should request that the guest lay the charcoal, the guest must refrain from adding the incense.

"Sumi tsugaba gotoku hasamuna jumonji fuchi wo kirasuna tsuriai wo miyo."
When you lay the charcoal, be sure that you do not catch the tripod between the pieces, do not make an X with them and do not separate the pieces.

"Moenokoru shirozumi (sumi) araba suteokite mata amari no sumi wo oku monozokashi."
When there are edazumi which have not burned, leave them and add more.

"Kuzuretaru sono shirozumi wo toriagete mata takisoeru ha nakarikeri."
The burned edazumi should not be picked up and add to the others.
"Inishie ha yakai nadoniha toko no uchi kakemono hana ha nashi to koso kike."
One hears that in the past, during an evening gathering, neither a scroll nor flowers were used in the tokonoma.

"Inishie ha meibutsu nadono kogo he jika ni takimono irenu tozo kiku."
From old times, it has been said that incense should not be placed directly into an incense container of great fame or such.

 "Nijodai sanjodai no mizusashi ha mazu kokonotsume ni okuga ho nari."
In a nijo daime or sanjo daime room,
 the rule is basically to place the fresh water container at nine tatami lines.

"Takekugi ha kawame wo ueni utsuzokashi kawame wo shitani nasukotomo ari."
When putting a bamboo peg into the tokonoma wall, put its skin side up, although there are times when the peg is driven in skin side down.

"Mitsukugi ha naka no kugi yori ryowaki to futatsu warinaru mannaka ni ute."
When putting three bamboo pegs into the tokonoma wall, put the two pegs in either side of the center peg, half way between it and the wall.

"Tsurube koso te ha tateni oke futa toraba kama ni chikazuku hoto shirubeshi."
When using a tsurube mizusashi, it is placed with the handle in the vertical position. The half-lid closest to the kettle is taken off.

"Chaire yori cha sukuu niha kokoroete sho chu go sukue sorega hijinari."
When scooping tea from the chaire, special attention must be given to the rythm with which it is done. First take a little, then a little more and finally the largest amount. This you should know.

"Yu wo kumite chawan ni iruru sonotokino hishaku no neji ha hiji yorizo shiru."
When pouring hot water into the tea bowl, the turning of the bamboo ladle should be done from the elbow.

"Haboki ha furo ni migiha yo ro no tokiha hidariha woba tsukau tozo shiru."
Know to use the right-sided feather for furo, the left-sided feather during the ro season.

"Meibutsu no chawan idetaru chanoyu niha sukoshi kokoroe kawaru tozo shire."
At tea where a famous tea bowl is used, one should be aware of a slight difference in it's handling.
 
"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. 
 
"Hishaku nite sayu to mizu to wo kumu toki ha kumu to omowaji, motsu to omowaji."
When scooping hot or cold water with the hishaku, do not think of scooping with it or holding it.




"Hishaku nite yu o kumu toki no narai niha mittsu no kokoroe arumono zo kashi."
When scooping hot water with the bamboo ladle, there are three things which require strict attention.




"Yu wo kumu ha hishaku ni kokoro tsuki no wa no sononenuyoni kakugoshe kumu."
You should resolve to scoop water without damaging the neck of the bamboo ladle.




"Furo koicha kanarazu kama ni mizu sasuto hitosujini omou hito ha ayamari."
A person who unquestioningly thinks that water must be added to the kettle when preparing thick tea during the brazier (furo) season is mistaken.




"Akatsuki ha sukiya no uchi mo andon ni yakai nadoniha tankei wo oke."
For dawn gatherings, use andon even in the tearoom; for evening gatherings, set out tankei.




"Hanaire no orekugi utsu ha jishikii yori sanjaku sanzun gobu amari mo ari."
When putting in the hook for the flower container, position it 3 shaku, 3 sun, 5 bu from the floor of the alcove.




"Kama hitotsu areba chanoyu ha naru mono wo kazu no dogu wo motsu ha orokana."
Having one kettle you can make tea; it is foolish to possess many utensils.

from http://www.demoivre.org/TeaHyakka/Winter2004/hyakushu5layout.html 

Nenhum comentário: