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/
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 …
Permanent link to this article: https://issoantea.com/1454/
To my regular readers, I am sorry that I have not posted in so long. I promise to post more regularly in the future.
In the meantime, Sakura season has come and is nearly gone. The late cherries are dropping their petals like snow and it is getting warm and sunny here in the Pacific …
Permanent link to this article: https://issoantea.com/the-last-of-the-sakura/
Happy New Year. It is the year of the snake, and the chokudai for this year is “standing.”
We are lucky enough to have a robust chado community in Portland and so far there has been two Hatsugama chakai with two more to go.
Issoan Tea School held Hatsugama on January 5 at two seki. …
Permanent link to this article: https://issoantea.com/1374/
