Robiraki: Opening of the Winter Hearth

Every year as the weather turns colder in November we put the brazier away and open the sunken hearth in the tearoom.

This time of year is celebrated as New Year for people involved with chado for it is now that the present year’s new tea is first opened and shared.

The guests gather and eat zenzai, a traditional sweet made of azuki beans and mochi…and a lot of sugar.

The tearoom is prepared for the first charcoal fire to be lit in the hearth.

Guests gather around and watch as the fire is built.

Once the fire was built everyone had the chance to drink both thick and thin tea. There were several great groups of guests throughout the day making this another joyous occasion for sharing time and tea.

As the last guests left, those of us who had been serving during the day got a chance to join our friends and enjoy some tea as well. Always a treat.



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