I’d like to introduce a guest blogger, Randy from Salt Lake City. Randy came to visit me just before New Year’s and we had a fine chakai and shared tea and many stories from our time at Midorikai. He was inspired to prepare ash for his furo.
I was looking at the blog on the …
Permanent link to this article: https://issoantea.com/furo-ro-ash-preparation/
We are lucky this time of year to be able to participate in Hatsugama, the first kettle of the year. It is one of the biggest events of the year, and I have been preparing for this since early November. I have developed over the years a countdown checklist that starts about 2 months out …
Permanent link to this article: https://issoantea.com/hatsugama-preparations/
Today I had the lucky opportunity of hosting a chakai for people that I had never met. However these two people had traveled many thousands of miles from North and East of here to be my guests. They were graduates of the Midorikai program in Kyoto and attended about 5 years before I had gone …
Permanent link to this article: https://issoantea.com/the-joy-of-tea/
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/
I’d like to take this opportunity to acknowledge one of my huge supporters, Barbara Walker. Barbara and I have shared our love for the way of tea for more than 30 years. She and I studied with Minako sensei for 20 years, before she passed away. We help each other with Chado presentations, classes and …
Permanent link to this article: https://issoantea.com/working-together/
