The Arrival of Spring and Sukigigama (Urago-gama)

In March and April, the tea room becomes filled with the gentle presence of spring. Outside, dandelions bloom in bright yellow along the roadside, horsetails emerge from the soil, and violets display their delicate purple hues. A short walk into the hills reveals young bracken and royal ferns sprouting. As these signs of spring flourish in the fields, one naturally wishes to reflect this seasonal beauty in the tea room’s hearth as well.

During this time of year, the Sukigigama is commonly used in the practice of tea. Also known as Urago-gama, this kettle has wings (flared edges) that rest on the rim of the sunken hearth, concealing the charcoal fire within. While the warmth of the fire is still present, the intense impression of direct flames is softened, creating an atmosphere well-suited to the gentle air of spring.

The name Urago (uraki) has an interesting origin. The term “gō” (鏊) refers to an iron griddle. By inverting this griddle, cutting a hole in its base to form the kettle’s opening, and later attaching a separate bottom, the Urago-gama was created. Its unique shape and refined aesthetic make it particularly suitable for spring tea gatherings, adding to the seasonal charm.

The tea room itself is also arranged to reflect the spirit of spring. The alcove (tokonoma) may be adorned with a hanging scroll celebrating the season, accompanied by a flower vase holding fresh wildflowers. Charcoal arrangements are adjusted as well—unlike in winter, the fire is kept slightly subdued to ensure the room does not become too warm. Such subtle attentiveness enhances the experience of springtime tea.

Listening to the quiet sound of water heating in the Sukigigama, watching the gentle rise of steam, and feeling the changing season as wildflowers begin to bloom—this is the essence of tea in spring.