When I started blogging about Chanoyu six years ago, I didn’t know anyone else was writing about the way of tea. But I have discovered or been referred to a number of blogs that has enriched my own study of Chado.
There are a few recent ones that I’d like to call your attention to:
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Permanent link to this article: https://issoantea.com/blogging-chanoyu/
Kanten comes in many types, from powder, to threads, to dried blocks. The trick is to get the ratio right. We used a powder that I was not familiar with and the sweets turned out to be so hard they were like hockey pucks and had to be discarded.
Molding the koi for …
Permanent link to this article: https://issoantea.com/photos-from-the-sweets-workshop/
This Saturday, May 25th is the summer sweets workshop
It will take place at Issoan Tea School, 17761 NW Marylhurst Ct. Portland, OR 97229
From 1 -3 pm, cost is $25. All recipes, ingredients and molds provided. Bring apron and container to take home your sweets.
We will be making mizu yokan, kudzu yaki and …
Permanent link to this article: https://issoantea.com/summer-sweets-workshop/
My very good friend from Seattle has just started his year at Miorikai. For the first month he is posting nearly everyday. For those of you curious about study in Japan at the heart of the Urasenke school, he is quite articulate.
Unlike me, Philip has spent time in Japan going to University, he has …
Permanent link to this article: https://issoantea.com/midorikai-notes/
Last month was a very busy month with demonstrations, new classes, workshops and other things going.on. You will hear about them in later posts but for now, here is my inspiration for a tea sweet I made. It is a tsubaki (camellia) from my yard. Picture of the tea sweet appears at the end of …
Permanent link to this article: https://issoantea.com/from-the-archives-2/
