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 …
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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.”
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One of the things Machida Gyotei sensei taught us about movement within the tea room is that when you are wearing kimono, only your feet are showing, so you want to make sure that you are walking, turning, sitting and standing in a way that doesn’t look awkward and call additional attention to …
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One of the exercises we did while Machida Gyotei sensei was here was Ko-tauki kagetsu. I have never had the chance to do this one before, and it was something I was excited to participate in.
In regular kagetsu, there are 5 participants and 4 bowls of usucha are made. The roles of the players …
Permanent link to this article: https://issoantea.com/claiming-the-prize/
