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:
…
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/
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/
As an instructor of Chado, I am continually thinking of ways to pass on what I have learned and instill in my students the enthusiasm and joy that I feel in the way of tea. Being connected to the rich history of chado and honoring all of the efforts my own teachers have invested in …
Permanent link to this article: https://issoantea.com/new-class-beginning-chado/
