Jinrikisha Days in Japan
suda replenished the fire in the square hearth in the floor, dusted the edges with an eagle’s feather, and dropped incense on the coals. Then he placed the iron kettle, filled with fresh water from a porcelain jar, over the coals, and showed us how to fold the square of purple silk and wipe each article of the tea-service, how to scald the bowl, and to rinse the bamboo whisk. For cha no yu, tea-leaves are pounded to a fine powder, one, two, or three spoonfuls of this green flour being put in the bowl, as the guests may prefer a weak or a strong
MATSUDO, THE MASTER OF CHA NO YU
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