When making tea, the tip of the tea whisk, which stirs the tea in the bowl, is dipped in hot water to make it softer and more elastic, making it easier to brew the tea, and the tip of the chasen to be adjusted. is. It is called Chasen Tsutsu, Chasen Throwing, and Chasen Touji. In Omotesenke and Urasenke, it is called 'Chasen tooshi', and in Mushanokojisenke it is called 'Chasen tooji'.
[1] Take the tea whisk with your right hand and put it directly in front of the tea bowl filled with hot water.
[2] Turn the tea whisk clockwise until it reaches the front of the bowl, return it to the right side of the bowl, and gently drop the tea whisk into the bowl. At the same time, put your left hand on the bowl.
[3] With your right thumb up, hold the handle of the chasen, gently raise the chasen to a height of about twenty centimeters with the intention of raising your elbow behind you, and while turning it toward you, examine the tip of the chasen, then move the chasen straight ahead again. can enter.
[4] Repeat this three times and examine the tip of the tea whisk.
[5] After examining the tip of the tea whisk for the fourth time and returning the tea whisk to the bowl, lift the tea whisk with your thumb up and shake it several times in the hot water. Stop.
[6] Take your left hand away from the bowl and put it back on your lap, and bring out the tea whisk in front of you.
