In March and April, the tea room is filled with the signs of spring. Walking outside, you will see yellow dandelions blooming by the roadside, horsetails appearing, and the purple of violets is a gentle sight to the eye. If you head a little further into the mountains, you will also find ferns and fern. In the season when these wild spring flowers sprout, you will want to reflect the atmosphere of spring in the scenery inside the hearth.
The sukigi kettle is used in the tea ceremony at this time of year. It is also known as the urago kettle. The blades of the sukigi kettle (the part that protrudes from the side) hang above the edge of the hearth, so the charcoal fire inside the hearth is not directly visible. This means that while you can feel the warmth of the fire, the strong impression of an open flame is softened, creating an atmosphere that is perfect for the calm spring air.
The other name for the Sukigama, "Uragō" (back skewer), has an interesting origin. "Go" refers to an iron roasting pot. An "Uragō" is a roasting pot that is turned upside down, with a hole drilled in the bottom to serve as the opening of the kettle, and a separately made bottom attached later. Due to its unique shape, it has come to be used as a kettle that adds a touch of elegance to spring tea ceremonies.
Tea room decorations that evoke a spring-like feeling are also preferred. Hanging scrolls celebrating spring and vases filled with flowers are displayed in the alcove, and together with the kettle, these express the season. The charcoal is also handled differently from winter, with the heat kept slightly lower to prevent the room from becoming too hot. These kinds of careful considerations make spring tea ceremonies even more fulfilling.
Listening to the sound of water boiling in the open-top kettle, watching the steam rise quietly, and enjoying the changing of the seasons as wildflowers begin to bloom - these moments are what you might call the true joy of a spring tea ceremony.
