An aged man in a tea ceremony

A middle-aged man, in his mid 50's was standing at the entrance of a tea room, looking as if he did not know what to do.  None of the staff were present, since they were all at the back.  The man wanted to ask if the next ceremony will be the one for his ticket.  He is skinny and simple, and he was not even wearing kimono.  He wore just checkered shirt and a pair of trousers.  I saw this man at the tea ceremony I attended yesterday.  

The tea ceremonies were held at Aichi Prefectural Ceramic Museum.

One of the ceremonies held in their tea house.

This is the tea house.

The man finally found a staff member and got in the room.  Me and all other guests, about 15-20 people, had been already in the room.  We could see the man from our seat.  The man moved to the last position and seated.  Soon after, one of the guests asked him to sit at the seat for the main guest.  The main guest, who should be an expert and experienced in tea ceremonies, represents the whole body of the guests and he converses with the host.   Usually, at huge ceremonies like this, the guests choose from the members or rather wait for someone to reluctantly volunteer to be the main guest.  However, this man without hesitation accepted the offer with humility and moved to the position.

This ceremony was for koicha, a thick tea, which is considered more formal than usucha, a thin tea.  I was quite excited for koicha and little nervous at the same time.  The aged man was totally calm on his seat.  He looked poised.  The host entered in the room and started preparing tea.  The man flawlessly greeted and spoke with the host.   While he was having a warm chat with the host, he took time to smile and gestured to the other guests.  He is very knowledgeable about tea utensils but at the same time imposing an amazing humility on this expertise as he willingly shared his skills to the other guests. 

At tea ceremonies, there are some people who wear kimono and have an obvious aura of master.  However, this presenile man doesn’t have that kind of arrogance.  He appeared to be just an ordinary man.  However with his wisdom and fine gestures, everyone could tell the he is a very experienced tea person.  I think not many of the guests expected that he would be an expert when he was standing at the entrance of the tea room.  I was impressed on his humble attitude and simplicity.   I definitely want to be like him when the time comes and I get his age.  Looks can be deceiving indeed. This man seemed so simple and common, but skills and knowledge inside shimmer like gold.

When I left the tea house, I saw him walking alone toward another site of a tea ceremony.  I wonder how many people he can amaze again with his splendid expertise on this wonderful tea day.

The tea room after the ceremony

Aichi Prefectural Ceramic Museum (Japanese) >>> http://www.pref.aichi.jp/touji/top.html

My first day in the tea school

When my brother and I visited the tea school for the first time, the master served refreshing tea for us.  The room was so quiet and the only sound that we heard was the sound of her preparing tea.  It was a familiar traditional Japanese room but something was different.  It was neat and clean, where a simple ornamental and a hanging scroll were displayed.   The master acted with precision and seriousness.

While she was preparing the tea, somehow laughter welled up on us.  We were young.  It was going to be so rude if we laughed aloud.  We tried hard not to laugh in there.  When you ware young and you are in serious situations, have you experienced trying to suppress laughter, but can’t help it?  We sometimes looked at each other’s face, and finding out the other person is also struggling to hold back made it a lot funnier and hilarious.  It was crazy!

The two young guys definitely felt something, something peaceful and extraordinary.  The unique atmosphere prompted the laughter.   We certainly giggled, but it means that the ceremony has some magical allure to common people like us.  Whatever that spark is, we were drawn into its world since then.  I always reminisce on that entertaining tea ceremony experience that me and my brother had.

My recent interest on tea whisk

There are usually two or three tea whisks that are ready in the preparation room at my tea class.  You can use whichever you want.  Lately, I realized that I’m often choosing the one with few splines.

Tea whisks usually have around 30 to 120 splines.  The whisks with fewer splines are used for koicha, thick tea.  The ones with many splines are often used for usucha, thin tea.  The rule seems to depend on school traditions.  I have never thought about specific rules at my school so far.  I believe that the whisks I commonly see at my class would have the splines in the range of 60 to 100.  

You will consider many aspects when you choose a tea whisk.  The number of splins affects the fineness of the foam.  The special effect and feeling of tea whisking oftentimes depend on what tea whisk you use; elastic or rigid. I preferred the whisk with a large number of splines (100-120) when I started Sado (The Way of Tea) because I thought that it can mix tea well.  These days, I seem to care about other things too.  The reason why I pick the one with fewer splines is that it has thinner handle.   I find that a thin handle fits in my hand better, and gives me a perfect grip.

This is figure of two tea whisks.  Left: 100 splines  Right: 70 splines

The one with many splines have a thicker handle.

I told to Hiro, my wife, about it who attends the same tea class with me.  She commented that she also prefers the thin-handled whisk for the same reason.  At the class, the thick-handled tea whisk is often wet, so I guess that another disciple who attends the class before me prefers the thick one.  The one Hiro and I prefer is about 60-70 splines, and the thick one has 90-100, approximately.  How about you?  Would the thickness of tea whisk handle matter?   Are you meticulous about the grip when whisking?

If Rikyu invited you. 2

Rikyu contributed a significant influence on the latest fashion of the tea ceremony during his time.  He is more concerned about the comfort for the guests and the essence of having pleasure with the tea.  For these reasons, if Rikyu would be performing his tea ceremony these days,　I think he would embrace the usage of modern technologies and way of living, but still, imposing his own masterpiece tea the unique way he is famous for.   He might even use Facebook, air-conditioners, and chairs.  What would you expect on Rikyu’s contemporary tea ceremony?

Speaking of creating the latest fashion, the other day on TV, I saw a creative chef using iPad as a plate for dish.  He placed sea food on the iPad covered with a clear plate.  A video footage of the seashore was continually played on the iPad.  So, this ravishing cuisine, seashells and fish looked like flowing on the sea.  Delightful!  It looked fresh and lively.  I think this amusing way of serving food stimulates our imagination.  When I saw it, I thought that Rikyu, who has created new standards, might have tried this kind of approach on his tea if he lived today.

Meanwhile, there's a tingling little doubt that maybe he will not.  He may not favor that kind of sophisticated approach.　He quested for simplicity in his tea, and attached a high value to the spiritual aspect by eliminating unnecessary things from the tea room.  I’m not so confident about this matter but I am kind of leaning on the latter opinion, Rikyu’s.  I think that he may use the air-conditioners, but not the video footage.  What do you think?

If Rikyu invited you. 1

If Rikyu invited you to a tea ceremony today, how would he treat you?   What do you think?   Can you imagine him using modern technologies such as email, an electric kettle and the air conditioner?  How would his contemporary tea room and utensils look like?  It is so interesting to give a thought about it.

I bought a book entitled “Moshimo Rikyu-ga Anata-wo Maneitara” or “If Rikyu invited you”.   I was a bit disappointed that the content and the title are not so related.  I could not get a clear picture of the question of the title.  The book mostly talks about the thoughts about The Way of Tea of the author.  He is Sen So-oku, a young tea master of Mushakoji family.  Even though my expectations were not specifically met here, I was surprised to realize that I like how Mr. Sen So-oku laid out his approach to this precious tea ceremony of ours.  I find some of his thoughts quite agreeable and favorable. 

I prefer Mr. Sen So-oku's concept of likening the tea room to a secret hideaway in a metropolitan city - snob, classy restaurant or for exclusive member's bar.   He emphasizes that The Way of Tea should be a little of extraordinary activity in our daily lives.  However, just as everything and everyone else in this world has evolved, the traditional way of tea has become very special.  We don’t wear kimono or use charcoals to boil water anymore.  The way of living nowadays does not always include rooms that have tatami and tokonoma in it.  He teaches we need to practice The Way of Tea in two perspectives.  One is the traditional way and the other one would not be conventional, instead suited for the current modernized methods of tea preparation.  I have vaguely felt a little oddness for the distance between the traditional way of tea and our modern way of living.  We should go for the way of tea which fits to our lifestyle. 

I will discuss about this farther in the next post.

Tissue

Japanese consume 18 boxes of tissue per capita in a year.  We are the most tissue consuming nation in the world.  I learned it from a morning show the other day.  They did a street interview about Japanese tissues to the foreigners visiting Japan.  One person described Japanese tissue as soft as a cat and another one said it was smooth like silk.  It’s very interesting.  We seem to have good quality tissues compared to tissues overseas.  It’s not about tea, but I’m going to talk about it today.

So, why do we have thin and soft tissue?  The TV show explained it.  Japanese have 20-30% thinner skin compared to people from other countries.   Not to get one’s nose red by blowing, Japanese prefer fine texture tissue.  And also, many people suffer from hay fever in Japan, and the chances of blowing nose are comparatively high.  I thought it’s a reasonable reason.  I really appreciate for soft tissues during the hay fever season. 

You often find some men giving away free tissues on the streets in downtown.  It is a popular advertising method in Japan.  By saying “Konnichiwa, Dozo (^0^)/”,  I have actually done that job. hahaha

There are some premium tissues, which are an extra-smooth one, one with fragrant or design-printed one. 

Come to Japan to try some tissues.  I’m sure that you are going to be addicted to it, haha (^-^)

Jake-gai book

There are some tea rooms that I have yearned for.  They are not traditional ones.  Their walls are trellis.  In the photo that I saw online, the tea rooms emerge in the dark with the soft light slipped through from inside.  The interior looks so fantastical and extraordinary.

The photo of the tea rooms >>>

http://www.uchida-design.jp/portfolio/shosai/index.php?id=1159502163-891094&ca=6

I bought a book entitled 茶室とインテリア or Tea Room and Interior.  I was just captivated by the beautiful design of the booklet.  It’s Jake-gai, hahaha.  (Find out the meaning of Jake-gai  >>> here)  The book explains about Japanese architecture from the historical and cultural aspects.  

I had not given much of a thought to the roots or culture regarding our architecture.  I learned that taking off shoes when entering a house involves a meaning moving in to a holy place.  I also learned that we perceive that the space and interior in Japanese housing always change. Japanese architecture historically doesn’t have walls.  Our housing was basically a big open space with posts and roofs, and we have used it by separating with bamboo blinds and sliding doors as occasions demand.  We also think that garnishes don’t have to be persistent and it will be fine if they shine at the very moment.  I think this philosophy leads to the concept of tea flowers.

A fact that I am surprised about was that the tea master, Rikyu was the one who brought the walls into Japanese architecture.  He created the walls on tea rooms.  It is a revolution!!  The author explains that Rikyu made the room small and found out the potent of the elation and concentration of your mind.

It is very interesting to learn these backgrounds.  I did a quick search about the author, Shigeru Uchida.  It turns out that he is the one who designed the tea rooms that I have yearned for.  What a coincidence!  I think I won this jake-gai!

EnaSuya

On my summer vacation, I found an attractive store on my way of a trip to Gero and Takayama.  The sign says EnaSuya.  EnaSuya is a popular shop for chestnuts confectionery.    I immediately thought that I should visit this place on my way back home.

Nice looking entrance

Traditional Curtain Outside the Shop.

A common tradition for most Japanese Stores.

  

Café space is comparatively small from the size of the building.

All tables are faced outside.

This is the outside view of the cafe.

  

I had Matcha.  Others had shaved ice with peach-juice syrup and one with brown sugar syrop.

 It took quite some time to be served, but I enjoyed the tea and their sweets.  The shaved ice was excellent.  It is a nice place to stop by and visit.

EnaSuya  (Japanese) >>> http://www.facebook.com/enasuya

http://www.suya.co.jp/user_data/kannonji.php

My shallow view

Can you guess the name of this confection?  At first look, I simply thought it would be just “green maple”, but it actually wasn’t.

My tea master usually buys the sweets for class from my favorite confectionery shop, Azumaken.  The fresh color of summer maple and watery sensation of jelly are perfect for this intensifying season.  I love this sweet.  Can you think of any unique name for this confectionery now? 

The name is komorebi, which means sunshine filtering through foliage.  I didn’t understand why it is named as sunlight.  But when I took a closer look, I kind of realized why it earned its name.  The confection has few straight tubal motifs in it.  I guess that they are describing the sunbeams streaming through the leaves.  How wonderful and elegant!  I was so impressed.  The Japanese confectioner tries to express not only the objects but even abstract concept like scenery.   I’m ashamed of my shallow view that I thought it’s just green maples, but at the same time I feel delighted to have learned this new discovery.

I think this is a good example of the great pleasures of Japanese tea ceremony.  If I see this confection in a tea ceremony, I would feel like the host is saying “Have tea under the cool shade of trees”.   I can exactly imagine the harmony and peaceful scenery.  We don’t talk too much in a ceremony, instead we enjoy the hospitality by feeling and understanding the idea it brings.  This unique way of communication makes the ceremony so much interesting and a memorable experience. 

The best place to look for your teapot

The best place to look for your teapot has a huge selection of teapots made by various potters ever. At online shops, you can’t feel the texture and the weight nor observe the details, but here you can actually hold and touch them by your own hands to have a closer look .The special thing is it is only held in one place and a once in year opportunity.  It is Tokoname Ware Festival held in Aichi Japan!

This year (on Aug. 19), I went there to work as a staff at a temporary café for the festival.  We, Japanese tea instructors and advisers served gyokuro by preparing it in front of each guest.  Some people told me how they like green tea and some were surprised in learning how to prepare gyokuro.  It was pleasure talking to different people through tea.

Anyway, another advantage of this place is that you might get to see and talk to the actual potters of the products.  You can learn particular features of each craftsman.  One potter told me how carefully he selected his clay and another potter showed me a uniquely-designed tea strainer of his teapot.  I don’t think there are any other places that have such huge selection, and the opportunity of observing the actual products and talking to the potters.  It’s worth the visit.  Get the air ticket and fly to Tokoname Japan next time!

Tokoname Ware Festival (Japanese) >> http://www.toko.or.jp/maturi/

This is what we served at the cafe.

Sweet aroma of green tea

Can you tell the quality of tea by just looking and smelling those green dry leaves?  So, the other day, I attended another interesting tea-tasting workshop.  There is that kind of tasting that you can tell the difference of the quality of the tea from the good one to the bad one by smelling, feeling and physically observing 5 tea samples (You don’t actually taste the brewed tea).

We had a fruitful lecture before the actual tasting.  The teacher said that good tea possess sweet aroma.  So this time I paid attention about the odor and wandered for the sweet aroma in the samples.  What was interesting about it was that I found out the second-best tea has the most bold sweetness.  Well of course, the first-best tea also had a sweet odor.  Furthermore, the fourth tea had a sweet smell as well.  Interesting, wouldn’t you think?  They are all sweet but the quality of the sweetness varies.  The first-best one had a fresh fragrance with a green note which comes from the natural quality of tea.   The second and fourth ones had the sweetness with roasted flavor that is reminiscent of corn. 

The roasted flavor is called “hika” which is added by roasting the leaves at the final producing process.  Hika literally means fire aroma.  It improves the flavor of tea by giving more profound caramelic flavor and cornish aroma.  You may not find hika on high quality teas, but you often find it on ordinary teas. 

I gave the correct answer in this tasting practice.  I kind of relied on the appearance rather than the aroma, though.  I think improving smelling skills are quite challenging because memorizing the smell is not easy.  You cannot lean it by reading so you have to experience it on your own.  I could find the difference on the sweet aroma between the second and forth tea, but I’m not sure if I can remember the difference next time.  I definitely need more practice on smelling, hahaha.  If you have a chance to smell some different leaves, try to look for the sweet aroma and find out the difference of the sweetness.

How a Molded Teapot is made

Here is the answer for my little quiz from the previous entry. 

The mold for teapot’s body doesn’t have an inner mold (open speace).  First, you fill it up with the liquefied clay.  The clay dries up from the outside.  Next, you leave it for approximately 15min, and then dump away the clay.  The dried outer layer remains on the mold.  Leave it as it is, to dry it more, and you can take it out later.

It is a superb and effective method to create a desired thickness of the walls. The teapot’s craftsman put great care in controlling the clay density and drying process based on the appropriate temperature or weather condition of the day.

Do you know if your teapot is molded or wheeled?  I think it is quite difficult to distinguish between these two by looking at the products.  I’ll give you a tip.  Check the inside part at the bottom.  If you find a ring-shaped dent there, then it is probably a molded teapot.  You don’t usually find the dent on wheeled teapots.  The molded teapot has an even wall thickness.  Therefore, if the teapot has a stand on the outer part of the bottom, you will find the dent inside.  This theory may vary and may not always work, but can definitely be one of your guides.  Now you may want to check the bottom of your cute little teapot in your kitchen, don’t you?

Molded, Outside

Molded, Inside

Wheeled, Outside

Wheeled, Inside