Ed Note: The class is now filled. Please contact me if you’d like to get on the waiting list. The new Introduction to Japanese Culture and Chado Class begins this Friday, January 11, 2013 and meets on Fridays for 10 weeks. We have a new venue at
Portland Tea Enthusiasts’ Alliance 828 Southeast Ash Street, #204 …
Permanent link to this article: https://issoantea.com/one-last-opening-for-the-introduction-class/
The day after Christmas, December 26th we had our first Winter intensive at Issoan Tea School. For my students it was their first intensive. We started at 3 pm and ended at 9:30 pm. In between we sat zazen, practiced warigeiko, reviewed movement in the tearoom, did five teamae, laid the charcoal shozumi and rebuilt …
Permanent link to this article: https://issoantea.com/winter-intensive/
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/
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/
