I had the privilege of attending an Omotesenke chakai this last weekend. Even though I have participated in chakai in Japan, it was very educational to be able to see it again in a much more intimate setting.
I get asked all the time about the differences between Omotesenke and Urasenke. I usually respond that …
Permanent link to this article: https://issoantea.com/the-differences-are-the-same/
I just found another Midorikai blog. She seems to post quite frequently and has a lot of photos. It takes me back to the time I was there in Kyoto. Please check it out and add comments, it helps get through the tough times at Midorikai. Link below:
Fail Better
Permanent link to this article: https://issoantea.com/another-midorikai-blog/
I remember one of the most memorable chakai was at the Japanese Garden in Winter. The snow was softly falling and it was only the host and I. The scroll hanging in the tokonoma read, “Everything’s important, nothing really matters.”
He had opened up all of the windows to the tea house and made tea …
Permanent link to this article: https://issoantea.com/remembering-winter-chakai/
Shiro an is a basic ingredient for making wagashi, or Japanese tea sweets. This white bean paste can be colored, hand formed, molded and manipulated and used in many. many different ways to make different kinds of wagashi.
When I was learning to make this, Minako sensei said to make a big batch, because it …
Permanent link to this article: https://issoantea.com/wagashi-basics-shiro-an/
The student says, “I am very discouraged about my tea study. What should I do?”
Sensei says, “Encourage others.”
Permanent link to this article: https://issoantea.com/sensei-says/
