Furthermore, as tea ceremonies in small tearooms were favored (see "wabi-cha"), more importance was placed on Katatsuki than on Nasu, which was prestigious and suitable for Shoin (reception room).
さらに小間の茶が追求される中で（わび茶参照）、書院に適した格式の高い茄子よりも、肩衝が重要視されるようになった。