Yoshitsugu Nagano Sensei comes to Portland

The Portland Japanese Garden invited Yoshitsugu Nagano sensei of Ueda Soko school from New York City to come and present tea at the Cultural Corner floating tatami space. It is always interesting to watch other school’s temae to compare the different styles of making tea. And I think that is what it is, stylistic differences. The history of Chado is the same, the seasons of Japan are the same, the philosophy of zen and tea are the same, and largely the utensils and procedures are very similar. Most importantly, sweets and tea are the same.  

We enjoyed a casual dinner with members of Kashintei kai, the group of tea practitioners who help to maintain Kashintei, the teahouse at the Japanese Garden. This group also hosts a private chakai once a month for members and presents public tea once a month. Nagano-sensei had two students accompanying him from New York, Chie Ogura and Minji Koo, and we had a lively exchange over food, sake and wine. 

Later in the week, Nagano-sensei came to Issoan, where I hosted him and two other students who traveled from New York to assist him. I had been given a gift of shincha, fresh tea from this year’s harvest, so I shared it with my guests. We enjoyed sweets and usucha, Urasenke style. To my surprise, sensei made a bowl of tea for me Ueda Soko style. It is not often that other people make tea for me, and I was astounded how good it tasted.

Afterwards, we had a wonderful discussion of bringing tea to people in America, teaching students about Japanese culture and tea. Through all of this, I formed friendship with him and his students, Wentao Wu and Suzy Wang. I also secured an invitation to tea the next time I am in New York. Thank you Yoshitsugu Nagano sensei. I will take you up on the invitation!

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Tea presentations as training

As part of tea training, I encourage all my students to take part in tea presentations.  Last week we had several opportunities at the Portland Japanese Garden to do so.   There are weekly presentations at the Cultural Corner platform, an elevated tatami mat that looks like a floating platform.  It is a little challenging as this platform is in a building where there is traffic through the space to get from outside to the gift shop to the bathrooms. 

We also had an opportunity to present public tea at Kashintei, the tea house at the Japanese Gardens. In these venues, we can have 40 – 100 people observing at a time. 

These tea presentations are good training for students as they get to do their temae without sensei sitting there to correct and prompt the student.  My students call this “tea without a net.”   When you forget where you are in your temae, you just must figure it out in front of the audience.  If you make a mistake, you have to “hataraki” or work it out. 

 

For those who get stage fright, I always remind students that even in a presentation, we are still making tea for the guest. If you concentrate on making good tea for your guest, it is easier to do it in front of an audience.

My sensei said that in a chaji or chakai, if you are going to make a mistake, make it beautifully.  The same thing in a presentation.  Often in keiko, students will make mistakes stop, and call attention to what just happened.  “Oh no, I forgot to put the chakin on the lid and now I have just poured hot water on it! What do I do?”  In a presentation, if you just matter-of-factly wring out the chakin and refold it, everyone will think that is what is supposed to happen.

It is okay to pause, breathe and figure out where you are and how to get back to where you need to be. A pause under stress feels like a million years, but in reality, it is probably only half a minute. 

This training helps students to think on their feet, solve problems, and move forward without acting like it is a disaster.  Having poise and presence of mind in a tea procedure can be applied to other areas in life where you can recover and move forward gracefully. And don’t forget to breathe.

Haku un onozukara kyoraisu. White clouds come and go by themselves

Thank you to Sean Tooyoka, Gabi Blaug, Heather Loden, Ryan Merrill, and Chie Tanaka for participating in these presentations.

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Weekend intensive training

Two weeks ago, I returned from my vacation in the Canadian Rockies to go right into an intensive training for Chanoyu.  Every year, Christy Bartlett sensei comes to Portland for a weekend of intensive training. We are very lucky to have this opportunity to train intensively, as questions and practice in front of a very goodteacher.  This year as I was off for two weeks, I was very stiff in sitting seiza for that long. Thank goodness for Tylenol and hot baths every evening.

In these intensive training weekends, we go from very basicmoves such as folding fukusa to the highest temae that we can study.  Since Christy sensei likes kagetsu, we always have a few rounds of this ensemble training exercise, where participants make 4 bowls of tea by drawing lots to decide who will make tea and who will drink tea.  It is like drinking from a firehose, there is so much information conveyed.

I have been participating in these intensive activities for more than 30 years, and yet I always learn so much.   As I get older, I find myself running to the break room or bathroom between temae to jot down a few notes.  But as I tell my own students now participating, “If you can take one thing from the weekend, you will have learned more than you knew before.”

Christy sensei is always so kind, in that when a student makes a mistake it is an opportunity for everyone to learn.  If every student did every temae perfectly, then there is no chance for others to learn.

It is also a good time to get together with other tea people from around the region, some who travel hours to get here for the chance to participate. Everyone comes with their best behavior, willing and eager to learn.  It is a good atmosphere where everyone gets along, everyone wants all the others to do a good job, and we get to share sweets and tea.

I must also compliment the Tankokai sensei for providing tea and sweets.  When we have upper temae we get the full complement of 5 or 7 different kinds of sweets.  It is always popular to be guest at these temae — who wouldn’t want to eat a fantastic sweet and drink tea?

 

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Things Chado has taught me, part 4

 

There are so many things I have learned from Chado that it is difficult to articulate them.  This post is the 4th of a series of things that Chado has taught me.  These are not necessarily what everyone learns from Chado, but I find my life is so much richer and meaningful because of these things I have learned.

What about you?  What have you learned from Chado?

Previous blogs, What Chado has taught me
Part 1
Part 2
Part 3

  1. Doing something and putting your heart into doing something are two very different things.
  2. Sensei, senpai, kouhai, and students will all teach you in different ways. Be open to learning from all of them.  
  3. Hai, Sensei. Whoever is teaching at the moment is correct – even if you’ve learned differently in the past. Accept their teaching as it is.  
  4. Tea exists all around the world. It connects people of all kinds and shows us we have more in common than might be seen at first glance.  
  5. Awareness. Be aware of your own physical space and the space, objects, and people around you. 
  6. Be enthusiastic. I love teaching beginners.  To see with the eyes of someone learning things for the first time captures the excitement and eagerness I want to embody in my love of tea. 
  7. Sounds are such an important part of the experience of chanoyu. 
  8. You can feel the presence of other people in the tearoom.  There is no substitute for being together in a small space, acting in harmony with each other. 
  9. When you are fully present, time stands still.  You do not notice how much time has passed, nor does it matter. 
  10. Nature is not separate from us.  It is all around us and it is us.

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Talent, Passion, and Practice

People tell me that I have a talent for Chado.  But nobody is born being good at tea.  When people are good at something, we assume that they must have a talent for it. This is not necessarily the case.  We love to attribute success to talent.  When we look at successful or professional athletes, we seldom think about the hours and hours of practice that they put in. My brother was an Olympic swimmer. He started competitive swimming at 5 years old.  Growing up, he worked out 5 days a week for a couple of hours and competed on weekends.  When he got to high school, he worked out twice a day, before and after school. When he got a college scholarship, he worked out three times a day, lifted weights, ran 3-5 miles every other day, and did psychological training twice a week.  Did he have a talent for swimming?  Yes, I think so, but to develop that talent it is hard to add up how much work was put into it to rise to the top caliber of his sport.

Passion vs. Facility

Just because people are good at something doesn’t mean they are passionate about it. Some people are good at something not because they are talented but because they want it and work hard for it. I had a friend who was very good at drawing.  He used to do cartoons in school and would do portraits upon request. But he didn’t go on to develop that particular talent. He went on to play in a rock band and spent his time and passion playing music.  He spent all his time learning and playing guitar, even though he was not as good as other guitar players.  He still plays in a rock band to this day and is happy playing around town, recording music and occasionally doing regional road trips.

We have talent, but seldom put in the time

There are lots of talented people in the world, but talent only gets you so far.  Developing the talent to the top ranks takes time, passion and practice.  Even people without talent can develop amazing skills if they are dedicated and want it badly enough.  Lots of things can get in the way of developing talent. Giving it up to pursue a passion, as my guitar friend did, or earning a living making more money in some other field, ordoing something else to fulfill other people’s expectations.

Passion as a motivator

When you have a passion for something, it will help motivate you to do the work that will help you improve.  Passion for running will motivate you to get up and run even on days that you don’t feel like it. It will motivate you to continue running even if it is raining out, or too hot.  Passion helps you through the set backs that inevitably will happen when you pursue a passion.  I will write more at another time about how I found my passion in tea, and how I pursued my dream to become a teacher of Chado.

Focus

In the beginning of tea practice, I really sucked at everything.  I could not fold the fukusa without it ending up a mess with corners flying.  I had a hard time with foot work.  I couldn’t sit down without my knees loudly banging on the floor.  I despaired of ever moving in kimono in the tea room as lightly and gracefully as sensei. Because I wasn’t good at these things, I was reluctant to do them.   Worst of all, I didn‘t focus on what I was doing. I didn’t pay attention to sensei’s instructions, I laughed off my mistakes and continued to make them. My mind would wander and sensei had to scold me, “Margie you are flying again, come back down to earth.”  That is why she called me, The Flying Girl.

But I didn’t get better by coming to class every week, doing my temae and leaving.  When I finally decided that I wanted to pursue a life in tea, I became very focused and started to come early, stay late, and help sensei whenever I could.  And you know what?  When I became serious, that is when sensei began to be more and more strict with me.  She instilled the discipline I needed to practice and improve.

Practice

There is practice in just putting in the hours and there is effective practice.  According to scientific studies, “effective practice is consistent, intensely focused and targeting of content or weaknesses that lie at the edge of one’s current abilities.” That’s another way of saying: Don’t waste your time practicing the stuff you already know, just to fill up those minutes.  Practice with a mind set to improve whatever it is you are not good at.

I know that arranging chabana is one of my weaknesses.  As practice, I set myself the task of arranging chabana everyday for a year.  Because I did not have a chabana garden, that meant that I had to go walking around the neighborhood, look in public parks, parking lots, empty lots, and industrial landscapes to look for material. Some days the only things I could find were weeds growing out of the sidewalk.  I also looked at lots and lots of chabana arrangements made by other people.  But after a year, I feel more confident in making chabana for the tearoom.

Teaching and doing

Often, I give my tea students assignments between classes. Sometimes it is to fold fukusa 30 times in front of a mirror before the next class, making sure that the corners are lined up and the top and bottom are the same width. Other assignments are to look around their life for something wabi and something sabi and bring it to class and explain why they think it is wabi or sabi.  Whenever I give an assignment, I always do the assignment myself.  I never ask students to do things that I wouldn’t do myself.

For myself, I am living the tea life.  I clean the tearoom and mizuya every day even if there is no class that day.  I workout and I sit every day to keep my knees in shape for sitting seiza. I dress in kimono for every class. I make sweets for every class.  I put on at least 2-3 demonstrations of tea a month and I invite people who have never seen tea ceremony before to share a bowl of tea with me in my tea room.

It is my passion that I practice every day.  Some people say I have a talent for tea.

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