Urasenke Nakaoki Koicha (裏千家 の 中置 濃茶)

This is an unabridged recording of Japanese Tea Ceremony. There are many schools of tea that teach The Way of Tea, Chado or Chanoyu in Japanese. In this video I'm showing the ritual performed in accordance with Urasenke teaching.
Naka Oki Koicha, is the serving of thick tea having the brazier placed in the center of the mat. This is usually done in October to move the heat source closer to the guests.
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/ @warigeiko
Disclaimer:
This is NOT a official movie by Urasenke and has been created independent of Urasenke.

[@MusicFreddy]

this looks very harmonious
thank you for sharing!

[@Warigeiko]

Thank you :)

[@sternenkreis1328]

just listened to the tealife audio episode where you mention this temae and had to come to take a look :-). Very nice, this one is new to me. Could you do it as well with a completely cast iron furo that is then set on tile?

[@Warigeiko]

Nakaoki is a temae done in October. October is the most wabi month. I would say that the more wabi furo you have the better. The furo that I use is too formal for this temae. But it is the one I have, so what can I do? So a cast iron furo with a tile shikiita would be perfect.

[@sternenkreis1328]

@@Warigeiko Wonderful. Now I have to wait a couple of months for next october :-).

[@Warigeiko]

@@sternenkreis1328 something to look forward to. I have wanted one of those broken cast iron furo for October for a long time. I have even considered trying to make my own by breaking a cheaper furo, as the price of a ready made "broken" furo is 3-5 more costly than a fully intact one.

[@sternenkreis1328]

@@Warigeiko A broken cast iron furo? I think I've never seen one, nor heard about it. After a recent sumi lecture I attended I am scared my kettle will break when I use BBQ coal instead of sumi (blasphemy, yes, but it really is only to heat the water in the kettle). I have been wondering later though about this, because you use normal BBQ coal when cooking e.g. with a dutch oven outdoor. So I was wondering if with a cast iron furo and using coal you would use for cooking outdoors would be ok. But I am still an absolute beginner, making too many errors, knowing far too less, having too much crazy ideas, which I probably only should have when I'm more advanced.

[@Warigeiko]

@@sternenkreis1328 From: chanoyu.world/furo/ Yabure, yatsure: originally iron kimen, kirikake furo which through long years of use gradually became fatigued &/or rusted around mouth and collapsed. Usually larger than bronze furo; used in nagori season because. rustic/rusted flavor; Naka oki related to size
This image is what I'm referring too: 64.media.tumblr.com/bc10744726eb773e9b01e41acd1eba07/tumblr_inline_nm5g94DrJm1rnetfw_640.jpg

[@JohnDamascus]

Would you kindly write out the complete dialogue at the end. For those of us who are just learning this Teame?

[@Warigeiko]

After the thick tea has been had there should be a conversation between the first guest and the host. There are a few points that are considered mandatory to include in this conversation. These I have included in the video. However there are many more things that could be asked about.
This link has a bit more expanded dialog for regular koicha, and for naka oki it is the same: chanoyu.world/temae/hakobi-koicha/#Dialog

[@sternenkreis1328]

@@Warigeiko Thank you so much! This is so useful. The dialog is something I struggle very much!

[@Warigeiko]

@@sternenkreis1328 The dialog we learn in okeiko should be looked at as an indication of the topics to cover and what time to cover them.
During a tea event, I feel we should speak a language we are fluent speakers. For me, this means Norwegian or English. I also think that the dialog should be a natural conversation. Nice to know the Japanese, but in my opinion, it is more important to know the meaning of the phrases so you can ask them in your language.