Tana is also a category of pages, find the complete list of pages in the tana category.
Tana 棚 (shelf / stand), used during the preparation of tea to place dogu (tea utensils) on for both convenience and for display. Tana gained immense popularity around 1900, especially in regards to chakai and other public presentations.
There are several ways to classify tana. They can be divided by size in to o-dana (large tana), and ko-dana (smaller tana). Especially the latter group can be sub-divided in to various other groups by the number of posts/legs supporting the upper shelves, the number of shelves, and whether the tana has a bottom shelf (Oki-dana) or not (Hakobi-dana).
Originally tea was always performed with a o-dana, large tana, called daisu. This was the way tea came from China. Over time the tana became smaller and smaller and eventually they started making tea without a tana. Tana experienced new popularity around 1900, especially for chakai and public demonstrations. Tana is used in hiroma, only permanently fixed tana are used in koma
Large stand which is NOT a daisu 台子
- Shino dana 志野棚
- Jo-o dana
- konomi 好み (choice):
- Kan’un dana- Gengensai-konomi
- Yoshi dana- Rikyu-konomi
Ko-dana 小棚 (small stand)
A group of tana consisting of the smaller tana. They are bout half the size of a o-dana.
General Rules for Using Ko-dana:
This section is an overview of the various rules for using tana. Here, general rules for the various classifications of tana are given, specific details about each tana are given in separate sub-pages.
During Shozumi-temae it is common to place mizusashi, kogo and habouki on the tana. If there is room for the natsume, it is also placed on the tana during Shozumi-temae.
During tea, the main purpose of the tana is to hold the natsume and the mizusashi. After tea has been prepared the host may leave the futaoki, hishaku, and natsume on the tana.
The chaire’s shifuku is placed on the tana during a koicha-temae. The exact placement varies depending on the shape and space available on the top shelf. If the shelf is empty the shifuku is placed in the middle of the self. If the shelf contain a natsume in the middle of the shelf then the shifuku is placed in front of the natsume on round shelves (example) and in the left corner on square shelves.
When replenishing water towards the end of the temae, there are differences both in dogu and procedure depending on the number of posts/legs on the tana. If the tana has two posts a katakuchi misutsugi is used. In this case the lid is removed and water added. The long spout of the misutsugi enables the host to fill the mizusashi without moving it. If the tana has three posts/legs a han-dashi is performed, meaning that the mizusashi is moved forward to the edge of the bottom shelf. The water is replenished using a katakuchi misutsugi. If the tana has four posts/legs or is a portable cabinet, then the mizusashi is moved off the tana and set on the tatami just in front of the tana, and a yakkan mizutsugi is used to replenish the water.
If the top shelf is round, the hishaku is placed with the opening of the cup upside-down. This is because the shape looks ‘square’ and balances the round shelf. If the top shelf is square, the cup is placed with the opening facing up, so guests see a ‘circle’, which balances the square shape.
Tana in which the mizusashi is placed on top of a board, called jiita, are okidana. Literally “placed (mizusashi) tana.” With a tana one should use glazed mizusashi unless the jiita is kiji (sanded wood) than an unglazed mizusashi is permitted.
Tana with detailed description and images:
- Yachiyo-dana 八千代棚 (“eternity” stand)
Oki-Dana, with out detailed pages:
- Chuo joku, Sokyu-dana
- Kammuri-dana 冠棚 (“crown” stand), Yamazato-dana, Yoho-dana, Maru joku 丸卓
- Tabi-dansu, Tanzaku-dana 短冊棚,
- one shelf, two shelf, three shelf; two legs, three legs, four legs or two walls or some combination
This group of tana usually have no jiita on which to set the mizusashi. The mizusashi is brought in and out in a similar manner to a Hakobi temae. It is considered a so (informal) element to bring the mizusashi into the room in this manner. Furthermore green bamboo futaoki is used. With a hakobi-dana you may use an unglazed mizusashi. Towards the end of the temae, yugaishi (hot water scooped out of the kettle and poured back in) is not performed, contrary to the regular tana-temae, because the mizusashi is sitting directly on the tatami mat.
Hakobi-dana without detailed pages:
Mizusashi 水指し off / hakobi-dana
konomi 好み (choice):
- XI-Enso joku
- XIII-Kan’un joku, Enpi-dana
- XV-Koma-(designed / favored)dana, Otsubo-dana, etc.
- for furo- XI-Gogyo-dana
Shitsuke-dana (attached shelf)
- mizuya doko
- ichiju-dana 一重棚 (single hanging shelf), niju-dana 二重棚 (double hanging shelf) = hamaguri 蛤,
- horaku-dana, kugibako-dana
Gengensai, Hounsai-konomi tencha-ban
Chanoyu Quarterly 52