From TeaWiki

Contents 1 General Notes 2 Standard Sequence 2.1 Setup 2.2 Opening 2.3 Making Tea 2.3.1 Getting Ready 2.3.2 Preparation 2.3.3 Stopping 2.4 Closing 2.5 Haiken 3 Basic Temae 3.1 Koicha Hakobidemae 3.2 Ususcha Hakobidemae 4 Standard Temae 5 Complicated Temae 5.1 Tsutzuki Usucha 5.2 Satsuubako Temae

General Notes

• lids go in center, unless natsume or koicha--then on right
• always fold over left knee, unless ro, then over right for haiken
• in "ro" tamai, alternate between "wax on" and "kyuudo no kata"
• when turning, move the pivot foot first, unless facing guests, then leading foot first
• usucha: 2 scoops per person
• koicha: 3 scoops per person
• use right hand first when chawan is in center or right, left otherwise except for retieval when exiting (after kensui)
• to sensei when about to make tea: "douzo yoroshiku"/"otemai o sasete itadakimasu"/"ocha o sasete itadakimasu"

Standard Sequence

The Omotesenke temae can be broken into several broad sequences:

Setup

Proper placement of tana and dougu.

Opening

Getting everything cleaned and in position for making tea. For convenience, we'll say this ends with the bow after settling.

Making Tea

The preparation of tea for the guests. For convenience, broken into three parts.

Getting Ready

Everything after the opening and before the loop.

Preparation

The parts that are repeated over and over again with little variation.

Stopping

Everything after the loop and before the closing.

Closing

For convenience, we'll say this starts after the "shimai" bow. The cleaning and putting away of various tea implements.

Haiken

The display the different tea items for the guests.

Basic Temae

Koicha Hakobidemae

Ususcha Hakobidemae

Standard Temae

Various basic things with tana.

Complicated Temae

Tsutzuki Usucha

Satsuubako Temae