As the season of Robiraki arrives, welcoming the New Year for tea practitioners
In November, the tea ceremony tradition marks “Robiraki,” the opening of the sunken hearth, transitioning from the summer “furo” (portable brazier) to the winter “ro” (hearth) in the tea room. This shift in season is a special event often called “New Year’s Day for tea practitioners.” With Robiraki, preparations for winter tea gatherings begin, expressing gratitude for the closing year and anticipation for the new.
The Chaji of Kuchikiri with Robiraki
Robiraki also introduces the “kuchikiri” ceremony, where the seal on a tea urn is opened to reveal fresh tea leaves stored since May. Historically, tea leaves were carefully preserved in these urns in the absence of refrigeration, stored in May and kept sealed until Robiraki in November, allowing them to mature. When the seal is broken, these aromatic and vibrant leaves are ground in a stone mill to make fresh matcha, marking a cherished ritual known as the “Chaji of Kuchikiri.” In the tea urn, leaves for thick tea (koicha) are wrapped in paper and surrounded by loose leaves for thin tea (usucha). Opening the urn, the tea master and guests savor the rich aroma of the new tea, freshly ground to enjoy its essence for the first time that season. People long ago understood that tea loses flavor over time, so they reserved the pleasure of fresh tea for autumn. In particularly hot years, tea from the previous year would lose flavor by summer’s end, and tea masters looked forward to November’s Robiraki as eagerly as children awaited the New Year.
Robiraki and Winter Preparations
As the hearth is opened, the tea room is filled with the gentle warmth of the fire, marking the seasonal transition in tea ceremony. The hearth is a square hole in the center of the tatami mat where charcoal is set, and a kettle is placed to heat the water. Unlike the furo, the ro’s warmth suits the deepening chill of the season. Winter preparations traditionally included lighting a fire in the tea room to prevent fires, with Robiraki often held on the “Day of the Boar” in the “Month of the Boar,” believed to bring protection from fire. People of the past saw boars as divine guardians of fire, praying for safe use of the hearth. Another highlight of Robiraki is enjoying inoko mochi (boar child rice cakes) in prayer for fire safety, shared with fresh tea in a moment of calm in the tea room, creating a special pleasure of Robiraki.
The Joy of Savoring Seasons
Robiraki is more than just a change of tools; for tea practitioners, it is a celebration of the season’s transition. Each season brings new opportunities to refresh the tools, atmosphere, and offerings, allowing guests to enjoy a moment removed from the everyday. The fragrances, colors, and careful movements in tea ceremony reflect the shift from autumn to winter. This November, as Robiraki opens the season, why not savor the warmth of tea in a quiet celebration of winter’s beginning?