Urasenke Tea Procedure Guidebook 1
　　Introductory Level (April 2017)

Urasenke Tea Procedure Guidebook 2
　　Usucha Tea Procedure (April 2018)

Urasenke Tea Procedure Guidebook 3
　　Koicha Tea Procedure (April 2019)

Soshitsu Sen XVI

These Urasenke tea-procedure guidebooks, designed as a correlative, successively advancing set, are the English-language versions of the first three volumes in the all-color Urasenke Chado Temae Kyosoku series in Japanese by Iemoto Zabosai, Soshitsu Sen XVI. Replete with step-by-step photos and detailed guidance, they are meant to serve as learning aids for Urasenke chanoyu students. Urasenke instructors will also find them to be valuable resources.
Guidebook 1, the initial “building block” volume, first introduces the Urasenke family lineage, and then gives a simple explanation of the personal items which are needed for practicing chanoyu. The book’s main content covers mannerly deportment in the tea room, tea-making fundamentals, the versatile and simplest procedure for making and serving usucha, called Bonryaku temae, as well as a variant of it, the Chitose-bon temae. General information is provided about the preparations in the mizuya. The section on knowledge for guests contains photos and directions on using the tsukubai stone wash-basin, entering the tea room, and partaking of the confections and usucha.
Guidebook 2, which builds upon the material in Guidebook 1, covers the basic procedure for making and serving usucha either using a furo (brazier) or a ro (open hearth built in the floor). It also includes some fundamental information about these two forms of tea-room installations for heating the kettle for the tea. The section on knowledge for guests covers how to go after and return items, how to conduct haiken (close inspection) of the natsume and chashaku, and how to take the confections when they consist in both a bowl of omogashi and tray of higashi.
Guidebook 3, completing this three-volume set of official Urasenke tea-procedure guidebooks in English, covers the basic procedure for making and serving koicha either using a furo or a ro The yohosabaki koicha-specific procedure for handling the fukusa is carefully explained, as are the differences in both the host and guests’ procedures when the tea bowl is or isn’t Raku ware. The section on knowledge for guests describes the techniques involved in partaking of koicha, conducting haiken, and how to partake of confections served in a fuchidaka.

ISBN978-4-473-04178-4 (Guidebook 1)
ISBN978-4-473-04247-7 (Guidebook 2)
ISBN978-4-473-04290-3 (Guidebook 3)
B5 size, softbound, all color
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Urasenke Chado Textbook

With opening messages by Genshitsu Sen and Iemoto Soshitsu Sen XVI

This book, a companion book for the Urasenke Tea Procedure Guidebook 1 and 2 introduced above, provides the English reader with comprehensive information for understanding the Urasenke Chado Tradition. It is based on the Japanese textbook entitled Urasenke Chado, which was edited by the Gakko Chado Textbook Editorial Committee and published by the Urasenke Foundation, Kyoto, in April 2004.

The translation work to create this English edition was a voluntary endeavor of nearly three hundred members of the Urasenke International Association (UIA), as a project commemorating the 25th anniversary of the association in 2011. Previously, for the association’s 20th anniversary, the association members produced the translations for A Chanoyu Vocabulary: Practical Terms for the Way of Tea.

The textbook is organized into five parts: “The Significance of Chado,” “The History of Chado,” “The Setting and Implements,” “The Significance of the Temae,” and “Reference Information.” It includes an abundance of helpful margin notes and illustrations, and there is an index at the back for ease of use.

Tankosha Publishing Co., Ltd.
Publication date: February 13, 2011
A5 Softbound, 232 pages. All color illustrations.
ISBN9788-4-473-03696-4
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A CHANOYU VOCABULARY:
Practical Terms for the Way of Tea

With foreword by Genshitsu Sen (Soshitsu Sen XV)

A long-awaited Japanese-English chanoyu vocabulary, offering easy-to-understand explanations of 1,642 terms cutting across a broad range of subjects. This book, the only book in English of its kind, comprises an English translation of selected and edited entries from the approximately 3,000 terms appearing in Tankosha’s Jitsuyo Chadoyogo Jiten (1993; fifth printing, February 2002), with helpful appendices and illustrations.

People of the global community, whether involved particularly in the practice of chanoyu or generally in the study of Japanese traditional arts and culture, should find this authoritative volume a rare and valuable resource.

ISBN 978-4-473-03398-7
A5 size, softbound, 280 pages
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Chanoyu Quarterly: Tea and the Arts of Japan

• Nos. 1-88 Tables of Contents

A semi-scholarly journal featuring articles on various facets of the Way of Tea and Japanese traditional culture. Eighty-eight issues published between 1970 and 1999.

Many of the early issues are not available anymore (marked “out-of-print” in the Nos. 1-88 Tables of Contents list), and the remaining stock of others is very low in some cases. Issue no. 88 contains a comprehensive glossary-index of the contents of all the previous issues.

For ordering information on Urasenke Foundation Publications, contact the Urasenke International Affairs Department.