Editing Japanese tea ceremony (section)

==Seasons==
Seasonality and the changing of the seasons are considered important for enjoyment of tea and tea ceremony. Traditionally, tea practitioners divide the year into two main seasons: the {{nihongo|sunken hearth|炉|ro}} season, constituting the colder months (traditionally November to April), and the {{nihongo|brazier|風炉|furo}} season, constituting the warmer months (traditionally May to October).

For each season, there are variations in the {{transliteration|ja|temae}} performed and utensils and other equipment used. Ideally, the configuration of the {{transliteration|ja|tatami}} in a 4.5 mat room changes with the season as well.

During the sunken hearth season, the Chajin opens the sunken hearth in the middle of the tea room. Water is heated using the sunken hearth. The sunken hearth is the only form of heat in the room during the winter. During the brazier season, water is heated in a raised brazier.<ref>{{Citation |last1=Isao |first1=Kumakura |title=Front Matter |date=2023 |work=Japanese Tea Culture |pages=1–4 |url=https://www.jstor.org/stable/jj.2840648.1 |access-date=2024-04-26 |series=The Heart and Form of Chanoyu |publisher=Japan Publishing Industry Foundation for Culture |doi=10.2307/jj.2840648.1 |isbn=978-4-86658-246-7 |last2=McClintock |first2=Martha J.}}</ref> The weather determines the exact time to use the sunken hearth or brazier. During the time of year when the brazier does not provide enough heat to the room for the guests to be warm, but the hearth was too warm, the Chajin could cover the hearth with the lid, and put the brazier on top of it.<ref>{{Cite book |last=Sadler |first=A. L. |url=https://books.google.com/books?id=WrnWAgAAQBAJ |title=Cha-No-Yu: The Japanese Tea Ceremony |date=2011-07-26 |publisher=Tuttle Publishing |isbn=978-1-4629-0191-3 |language=en}}</ref>

The location of the hearth or brazier is the biggest change between seasons, however, there are many other changes that are made, such as the incense, utensils, and clothing worn. During the winter, a type of incense known as Neriko, a type of incense that is formed into pellets, is used. Jin or Byakudan are used in the summer, and during the end of spring or the beginning of autumn, the Chajin puts out Kokukobei or Umegako.<ref>{{Cite book |last=Sadler |first=A. L. |url=https://books.google.com/books?id=WrnWAgAAQBAJ |title=Cha-No-Yu: The Japanese Tea Ceremony |date=2011-07-26 |publisher=Tuttle Publishing |isbn=978-1-4629-0191-3 |language=en}}</ref> Guests drink tea from a more cylindrical style of bowl in the winter to keep in heat, and use a flat bowl in the summer to release heat. Different designs are depicted on the tea bowl based on the season.<ref>{{Cite book |last=Chiba |first=Kaeko |url=https://books.google.com/books?id=nzKWEAAAQBAJ |title=The Japanese Tea Ceremony – An Introduction |date=2022-12-20 |publisher=Taylor & Francis |isbn=978-1-000-78174-8 |language=en}}</ref> During the summer, participants wear a kimono  made up of one layer to ensure that it is not too hot. However, outside the summer, participants wear a double-layered kimono so they will be warmer.<ref>{{Cite book |last=Chiba |first=Kaeko |url=https://books.google.com/books?id=nzKWEAAAQBAJ |title=The Japanese Tea Ceremony – An Introduction |date=2022-12-20 |publisher=Taylor & Francis |isbn=978-1-000-78174-8 |language=en}}</ref>