Most commented posts
- Heart to heart connection — 8 comments
- April update, a Midorikai interlude — 6 comments
- Making a good bowl of koicha — 6 comments
- It is harder than it looks — 6 comments
- Seeing things as they are — 6 comments
Author's posts
New Midorikai student
Our own Karla just flew to Japan to start her year at Midorikai. She already has met her classmates and sempai. Hanami under the weeping cherry trees. We wish her the most wonderful year of tea.
Permanent link to this article: https://issoantea.com/new-midorikai-student/
The sound of boiling water
One of Rikyu’s rules is to lay the charcoal so that it boils the water. I will not be talking about the charcoal, today, but the boiling water.
There are no clocks in the tea room, the kama is one of your timing devices. Depending on how you lay the charcoal — farther apart, the …
Permanent link to this article: https://issoantea.com/sound-boiling-water/
Hatsugama 2016
This year for Hatsugama we changed things a little bit. Instead of many small seki, we had one large group event. Our little group has grown up and we had a lot more people to serve.
This year of the fire monkey and the chokudai is hito or person.
Buffet style luncheon and then …
Permanent link to this article: https://issoantea.com/hatsugama-2016/
The taste of tea
Some people think of Chanoyu, the Japanese tea ceremony, is more about the ritual and not about tea at all. As a student and teacher of the Japanese way of tea, it is sometimes hard to explain that the taste of tea is every bit as essential to the tea ceremony as it is to …
Permanent link to this article: https://issoantea.com/the-taste-of-tea/
Permanent link to this article: https://issoantea.com/happy-new-year-3/