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/
Book review: I have just finished reading a book titled, “How to Sharpen Pencils: A Practical & Theoretical Treatise on the Artisanal Craft of Pencil Sharpening for Writers, Artists, Contractors, Flange Turners, and Civil Servants,” by David Rees.
This book classified in the humor section, but I read it with the seriousness of …
Permanent link to this article: https://issoantea.com/how-to-sharpen-pencils/
I have been having an extended discussion with a commenter about gomei. See this post and the comment thread.
For the guests, learning the gomei is of particular interest and in our discussion the commenter said,
“It sounds like the choice of a seasonal name is, at least partly, also the gift of …
Permanent link to this article: https://issoantea.com/gomei-discussion/
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/
