People tell me that I have a talent for Chado. But nobody is born being good at tea. When people are good at something, we assume that they must have a talent for it. This is not necessarily the case. We love to attribute success to talent. When we look at successful or professional athletes, …
Permanent link to this article: https://issoantea.com/talent-passion-and-practice/
As we approach the solstice it seems like I am running downhill as things accelerate. Holiday plans, travel plans, baking, cooking, wrapping gifts, decorating; it all seems to go faster with less time every year as I get older.
This year I am certainly getting the feeling of growing older and approaching the time …
Permanent link to this article: https://issoantea.com/running-down-to-the-end-of-the-year/
I have much to still to process about the 50 year Midorikai reunion. I think overwhelmingly it was being in the company of those who have had the experience of studying tea in Japan. Everyone learns how to get into kimono in less than ideal conditions. Everyone starts as a beginner learning to walk, sit …
Permanent link to this article: https://issoantea.com/reunion-reflections/
We have just concluded the second summer intensive at Issoan. Between the kimono and dogu sale, to kagetsu, to kimono dressing to kaiseki cooking to calligraphy and chashaku carving we did a lot of activities. The highlight of the week concluded with a yobanashi chaji given by two students who have completed the 3-year teacher …
Permanent link to this article: https://issoantea.com/summer-intensive-tea-study-at-issoan/
Guest Post by Andrew Nguy. Andrew was in China on a Fulbright scholarship when Covid broke out. Andrew studied with me online through the Covid pandemic. He is now off to Yale for East Asian graduate studies.
One wintry morning as I roamed the halls of a temple in China’s historical southern capital, I received …
Permanent link to this article: https://issoantea.com/tea-reflection/
