Measurements of length used in chanoyu

Romaji Kanji Shaku Millimetres
bu  分 1/100  3.030
sun 1/10 30.30 (3.3cm)
shaku 1 303.0 (30.3cm)

Units of mass used in chanoyu

Romaji Kanji Monme Milligrams  Grams
fun  分 1/10  375 0.375
monme 1 3750 3.75
hyakume 百目 100 3.75x105 375
kin 160 3.75x105 600

Tatami and tearoom floor measurements

Dimensions of Kyōma tatami 95.5cm by 191cm
Dimensions of Kyōma tatami  37.5" by 75.2"
Dimensions of daime tatami

143-145cm in length, around 3/4 of Kyōma.

The width is based on the dimensions of the daisu.

The rules for daisu apply to the daime tatami, adapted to a 'sō' setting

Length and width of hearth

43.5cm
Width of one wale (one tatami weave) 1.5cm
Number of wales under a tatami rim 2 wales  = 3cm

Amount of tea, water, etc.

1 serve of thin tea 2g (3g in the past), around two chashaku scoops
1 serve of thick tea 3g (4g in the past)
Thin tea in thin tea caddy Filled to 80%
Amount of water in iron kettle   80% for thin tea, 70% for thick tea
Amount of water in fresh water container (mizusashi) 90% or 80% for a skui lid (concave lid)
Amount of water in flower vase First fill the flower vase to 80% capacity and top-up once the flowers are arranged
Amount of incense in incense container

3 pieces for both neriko and jinko.

If a large incense container is used, 5 pieces may be placed inside

Measurements to do with tea and tea jars (chatsubo)

Amount of tencha 碾茶 (loose steamed tea leaf of the grade to become matcha) in a paper bag (inside chatsubo tea jar)

20 monme(about 75g)
In the Momoyama Period ‘hantai’ (半袋) containing 10 monme (about 40g) become the normal unit of measurement when packing tea  10 monme (about 40g)

‘Kohantai’ (小半袋)

5 monme (about 20g)

Largest chatsubo (tea jar)

7.5 kin (4.5kg) of tea (4 kin / 2.4kg is ‘seikou’ 清香 loose leaf tencha )

Koicha thick tea amount for one person

In the past the standard was 4g, now it is 3g per person

Usucha thin tea amount for one person

Half the amount for koicha thick tea

The character 「昔 Mukashi 」on names of tea

 

The 2nd of May is ‘hachi jyu hachi ya’ or ‘eighty-eighth day from the beginning of spring’.

10 days either side of the eighty-eighth day from the beginning of spring gives a total period of 21 days, and in this period tea is at its best for harvesting.

The character 昔 used in tea names is a combination of the strokes used in 21st or 二十一日 in Japanese.

Tea picked before May 2 is called ‘hatsu mukashi’ 初昔 (first period of 21 days)

Tea picked after May 2 is called ‘ato mukashi’ 後昔 (later period of 21 days)

In the Edo Period, the highest grade matcha had the name ‘hatsu mukashi’. Next was ato mukashi.

Any tea producer was able to use these names for their tea.

When tea is picked

Tea is picked 5 days after the first day of summer according to the lunar calendar, therefore tea is picked around the 10th of May each year (the first day of summer according to the lunar calendar is around 6 May).

Number of flower varieties in a flower vase

small room (koma) 4.5 mats and under 1 or 2 flower varieties
large room (hiroma) 4.5 mats and over 2 flower varieties
woven basket (hana-kago) in small room (koma) 4.5 mats and under 2 flower varieties
woven basket (hana-kago) in large room (koma) 4.5 mats and under 3 flower varieties
woven basket (hana-kago) in October (Northern Hemisphere) / April (Southern Hemisphere) 5 flower varieties

Position of flower vase board

large room (hiroma) 4.5 mats and over  21 wales from the tatami rim
small room (koma) 4.5 mats and under 17 wales from the tatami rim

Ashes and brazier

‘Haochi’ kettle join

3 sun (9mm) join is lower than the side rim of brazier

Tripod feet

1 sun, 5 bu (4.5cm) out from the ashes

Distance between kettle and top of front tile

5 bu (1.5mm)

Distance of bottom of kettle and floor of charcoal bed

3 sun (9cm)

Distance between ash and front tile

5 rin (5厘 1.5mm) a ‘hair’s width’

Distance from charcoal to bottom of kettle  

5 bu (15mm)

Charcoal

Charcoal name  Size for Brazier (length)  Size for Hearth (length) Image
Dōzumi   4 sun / 12cm  5 sun / 15cm  1
Marugichō / Maruzumi  2 sun / 6cm  2 sun 5 bu / 7.5cm  2
Warigichō / Wari  2 sun / 6cm  2 sun 5 bu / 7.5cm  3 
Maru kuda-zumi / Kuda  4 sun / 12cm  5 sun / 15cm  4
Wari kuda-zumi / Tanzaku  4 sun / 12cm  5 sun / 15cm  5
Tome-zumi / Ten-zumi

 Diameter same as dōzumi,

 thickness 1.5cm

 Diameter same as dōzumi,

 thickness 1.5cm

 6
Shirazumi / Edazumi  4.5 sun / 13.5cm  5.5 sun / 16.5cm  7

1

5

2

6

3

7

4


Yin & Yang lines (kane) on tatami

Number of Yang lines (kane) on tatami (lengthways) 5 lines (kane)
How many Yin spaces on tatami (lengthways) 6 space (kane)
Distance between Yin & Yang lines (kane) Around 10 wales (tatami weaves)

Kanewari for standard orientation brazier temae

  • The front edge of the ‘koita’ (small board) is placed at line 1. Line 1 represents the position 1 shaku (30.3cm) upwards from the mid-point of the tatami mat (mid point of tatami is at line 2)
  • The left edge of the koita (small board) (board is 9sun, 5bu or total 30.195cm) is placed 9 wales from the tatami rim on the ‘katte’ mizuya side of the tatami. The right edge of the koita (small board) does not go to the middle of the tatami, it sits closer to the ‘katte’ (mizuya preparation room) side
  • The mizusashi is place on the middle line dividing points I and A
  • When using a stand, the front edge of the stand and front edge of the koita are aligned straight, and the stand is placed on the middle line dividing points I and A
  • The futaoki (lid rest) is placed 3 wales in from the line U and 3 wales back from the line 1
  • Your right knee comes to line 3. Line 3 is 1 sun (3.3cm) back from the tatami centre line 2. Your seat aligns to the right edge of the koita (small board), thus slightly angled left

The 7 irregularities for positioning the brazier

  1. The koita (small board) is positioned slightly askew towards the seat of the host
  2. The brazier is positioned slightly askew to the ‘katte’ mizuya side of the tatami
  3. The front 2 tripod feet are slightly higher than the back foot
  4. The front tile leans slightly to the inside of the brazier
  5. The front side of the iron kettle sits slightly higher than the back side
  6. The handle of the ‘hishaku’ bamboo ladle sits on an angle towards the seat of the host
  7. The seat of the host is on a slight angle towards the brazier

For specific kanewari for various chashitsu layouts, please click here to go to the kanewari page.

Creative Commons Licence 

Adam Sōmu Wojciński, 2018 

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