Tag: preparation

The joy of tea

Today I had the lucky opportunity of hosting a chakai for people that I had never met.  However these two people had traveled many thousands of miles from North and East of here to be my guests.   They were graduates of the Midorikai program in Kyoto and attended about 5 years before I had gone …

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Next year’s Sakura mochi

The delicious sweet we have in April called Sakura mochi is composed of a bean paste and sweet sticky rice wrapped with a pickled cherry leaf.   We enjoy it while the Sakura cherry trees are blooming.  The interesting thing is that the Sakura blooms before there are leaves on the tree.  After the petals have …

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Working together

I’d like to take this opportunity to acknowledge one of my huge supporters, Barbara Walker.  Barbara and I have shared our love for the way of tea  for more than 30 years. She and I studied with Minako sensei for 20 years, before she passed away. We help each other with Chado presentations, classes and …

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The ash is important to the charcoal

This summer we have been fortunate to be able to burn charcoal and do sumidemae.  We can’t make tea if the charcoal doesn’t boil the water.  For some reason, the water boiled with charcoal tastes better, sounds better and the steam is more consistently fluffy and pretty.

Of course, it all begins with the haigata …

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