the progression of a formal chaji

**the progression of a formal chaji

the standard progression of a formal chanoyu gathering. or chaji, nowadays is as follows:
1. Charcoal-laying temae(first charcoal;SHOZUMI 初炭), the procedure for building the charcoal fire.
2. cuisine
3.confection(main confection; OMOGASHI 主菓子)
4. Intermission(NAKADACHI 中立)
5. koicha(濃茶)
6. Charcoal-laying temae(latter charcoal;GOZUMI 後炭), to repair the charcoal fire
7.confections(dry confections; HIGASHI 干菓子) and usucha(薄茶)
　Among these, only the cuisine is not a temae matter, and the reason probably is because the foods are not prepared before the guests' eyes. Rather, the host carries the foods into the room, having already prepared them and dished them out in the back preparation room. If, as with the SHIJO(四条) school of knife handling, the knife use and so forth were conducted before the guests' eyes, that could also be established as a temae. However, in chanoyu such a temae concerning the meal, where the foods would be prepared in view of the guests, was never incorporated, due in part to such factions as the place, facilities,and time considerations.

Before drinking the tea, a confection is always eaten. This is because the bitterness of the tea following the sweetness of the confection enhances the tastiness of the tea. the confection, that is served before the koicha at a chaji is called omogashi(main confection), and those served before the usucha are called higashi(dry confections). The higashi, just as the word suggests, are dry confections such as sugary candy or rice crackers, which are light in flavor. However, at mass gatherings it is common for OMOGASHI to be served even though the tea is usucha.

Chaji normally are held in the daytime. However, in mid-summer they may take place during the cool hours around daybreak, and in the winter, they may take place after dark. At a nightime chaji, candles and such lighting equipment are employed, and this makes for the enjoyment of an impressive atomosphere like days of old.