Urasenke Nakaoki Koicha (裏千家 の 中置 濃茶)

[@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.