Autumn activities at Issoan

This Autumn there were many tea activities for Issoan.

October 18-20, Margie traveled to New Mexico to celebrate their 20th Anniversary.

 

 

 

 

 

October 27, Margie visited the beautiful Hakone Gardens in California to attend the Hakone Daichakai.  It was good to reconnect and meet new tea friends.

 

 

 

 

November 9, Issoan celebrated Robiraki with tenshin meal, sumi demae, koicha, and usucha at two seki.

 

 

 

 

 

 

 

 

Margie also held Robiraki at the Portland Japanese Garden for the Kashintei Kai group on November 16.

November 23, Issoan held a kimono and dogu sale.  Many newer students had an opportunity to purchase utensils at an affordable price.

We are looking forward to the winter activites and celebrations of the New Year.

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Save the date

Portland International Tea Gathering

I am planning an International Tea Gathering in Portland, October 15-20, 2025.  Save the date. I hope you can join us.  Information updates will be posted here: www.sweetpersimmon.com

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In gratitude

It is that time of year as the holiday in the U.S. rolls around called Thanksgiving.  Most of the time, I am not thinking about giving thanks.  Sometimes I like to complain about my life. As I am getting older I find more time to reflect and think about my life.  It may sound trite to say but I am thankful today  for everything in my life.

I have a group of new students, and they are learning about how to be a good guest.  The past couple of weeks they are making good progress, but a couple of things seem to hang them up when receiving sweets or tea.  Most often they forget about “Osaki ni” and kansha.  They just want to dive in and get the sweets, or immediately drink the tea.

These are two small gestures, yet they are important in tea.  Osaki ni, or excuse me for going ahead of you, delays the immediate gratification of eating the sweets or drinking tea.  It slows one down to consider others first.  Lifting the sweets plate or bowl is an offering before partaking. Kansha, in gratitude, not just for the sweets or tea in front of us, but gratitude to the host for providing the temae, the space to hold the tea ceremony, for making the sweets, and for all the consideration that went into the preparation.  The cleaning of the room and mizuya, heating the water, and choosing these utensils.  It  is also for the people to planted the tea, harvested, processed, and transported it.  In fact, it is gratitude for everyone and everything that made this moment possible of sitting here eating these delicious sweets and drinking tea.

Just before my mother passed away, she made buy a blank journal.  I thought she wanted to dictate her last thoughts before she passed.  But she wanted me to use it.  She told me that every night before I went to bed, I should write three things I was thankful for in the journal.  Some days it was very hard to think of something I was thankful for.  Sometimes I was just thankful that the day was over.

I filled that journal over the next couple of years.  At some point I became eager to write down at the end of the day what I was thankful for.  I began to look for things during the day to remember to write in my journal  that night.  It was no longer adequate to write three things that I was thankful for.  Sometimes I filled a couple of pages.   I no longer write what I am thankful for, but mentally before I go to sleep, I think over the day of things in my life I am thankful for.  Loving family, good health, safe shelter, fulfilling work, living a long and productive life.

As I am getting older, more of my friends are no longer around.  Every year a few more are passing on.  While it makes me sad, I am thankful that I got to know them while they were here.  I wake up in the morning and look at my husband and knowing that our time on earth is finite, I am so thankful that I have another day with him.  That is a good start to the day, bookended by thinking at night how grateful I am for all the things in my life.

Yes, every day is a good day.

 

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What is tea ceremony about?

It’s about making and drinking tea, and it’s not about tea at all.
It’s about arranging flowers and preparing the tea room, or not.
It’s about precision and doing things in order, I think.
It’s about interaction of host and guest, maybe.
It’s about harmony with the seasons, perhaps.
Or letting go of mistakes,
Being not doing,
About me
Here
Now

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Between the Sun and the Moon

We have just concluded Issoan’s 2024 Intensive at the Oregon Coast.  Six students spent 4 days of training, study and discussion.  The weather cooperated and for three mornings we got up to do chabako tea on the beach between the waning full moon and glorious sun rise kissing the day.

After tea we sat Zazen, made breakfast, cleaned the kitchen and set up the tea room and mizuya for study. We don’t often get to study in an 8 mat room, but with the space and portable tatami we had instant tea room.

Besides tea temae training, and kagetsu, we featured sweets making.  We made shiro a from scratch, and then went on to finish making nerikiri.  Each student got to take home 350 gr of shiro an, and 350 gr of nerikiri to make sweets at home.  Luckily, they both freeze well.

We also made a two layer tsubo an/yuzu and rice kanten sweet named miru nami, after the sea plant motif found on dogu like the mizutsugi.

One of the students ordered 500 gr of wasanbon, so we used kashigata molds to make higashi to take home as well.

We teamed up to cook and share meals

Not all time was spent in training or cleaning.  There were intense discussions after dinner that ran late into the night as well.

Thank you to all the students  for an intensive training weekend.

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