Gyokuro is not something to drink!?

Full cup of gyokuro
I often see pictures of full cup of gyokuro when browsing the internet. There is no “right” or “wrong” when it comes to preparing tea. It’s a personal preference and you can enjoy it whichever way you want. However, gyokuro is a premium green tea which has abundant umami, and there is a unique way of preparing it to bring out its maximum advantage.  

It’s not something to drink
Soseki Natsume (1867-1916), a novelist described about the tea exquisitely well. I can’t translate it well with my English, but he is saying something like as follows. “People recognize tea as a thing to drink but it is wrong. You put a few drips on your tongue. Pure thing dissipates all directions and there is hardly much liquid to go down to your throat. Just nice aroma pervades through your esophagus into the stomach.” This is exactly how I think of gyokuro. You only need a little amount of tea to relish its flavor.

I tried preparing gyokuro like sencha.
When I was looking for a good way of brewing gyokuro, I tried preparing it like how I prepare sencha (Tea: 2g, Water: 80ml/80℃, Time: 1min). The taste of gyokuro brewed with a lot of hot water is far different from the one prepared ideally. It is even different from sencha. The full cup of gyokuro has a gentle sweetness. It’s not bad but it doesn’t have a kick with bitter flavor that green tea is supposed to have. The flavor is not tangy enough and it’s just a weak liquid with potato like note. It is too mild for me. I’ll probably need to try different mixtures for the full-cup gyokuro.




Left: Gyokuro prepared properly, Right: Gyokuro prepared like sencha

 

Give it a try - the Soseki way of gyokuro
If you have never tried brewing gyokuro with a little amount of water, I want you to try it at least once. It’s not difficult. Use a small teapot and a cup and follow these:
- Tea: 3g
- Water: 20ml/50℃ (0.7oz/122℉）
- Brewing time: 2min
Experience what Soseki enjoyed. It’s not something to drink and it’s something to savor.

Past entry:  How to brew gyokuro

 

Special Matcha for My Dad

Japanese New Year
We believe that everything restarts from a New Year. I love that concept. We clean our house in the end of the year. We start a new year with clean house and refreshed mind. Somehow we appreciate new things and also first things of the year. We love to witness the first sunrise of the year, the first sale and even the first dream. We believe that the dream you have on the night of January 2nd will tell what the New Year is going to be for you. If you dream about Mt. Fuji, your new year will be great one.

Spending time with family
In Japan, family usually gets together at New Year, like the westerners celebrate Christmas. I visit my parents’ house and every year, we have matcha and sweets on the New Year day. This year, I nicely wore my kimono and served tea ceremonially.

Sensitive stomach of my father
My dad can’t drink strong tea or coffee. His stomach is easily upset. Sometimes, he adds water to even sencha to dilute it. When everybody enjoy matcha or coffee, he has sencha or black tea.

New way of enjoying matcha
My laziness found out a new usage of matcha. Once I wanted to drink sencha but I didn’t want to prepare it in the proper way. I grudged the time and the trouble washing the teapot. So, I put one scoop of matcha and plenty of hot water in a mug and stirred with a spoon. It was as easy as making instant coffee. I didn’t even use a tea whisk. The matcha didn’t mix well but the taste was not bad at all. It tastes light like sencha. I’m clever to be lazy, hehe.

What you think best is not always necessary
At the new years’ tea ceremony at home, I served the senchatic matcha for my father. He drank up a whole bowl of tea that I served. I’m really glad that whole family spent time in a same room and enjoyed the same tea. His tea was very weak and different from how matcha supposed to taste, but he seemed quite enjoying it. I learned that it is not important what you think the best or what the common practice is. What’s important is the best for your guest.

The movie of Japanese aesthetic

This is my first time to go to theater on the premiere day of a film. I saw “Ask This of Rikyu” which I was looking forward to. I can’t judge if this was a good movie because I have read the original book and I have a favorable perspective of chanoyu (The Way of Tea). I generally think that it’s unreasonable to put the whole story from a book in just a few hours of film, the story often becomes shallow. I kind of find this file the same. However, what I was looking forward to seeing in this movie was Rikyu’s carriage in the ceremony and how they visually express the beauty on actual images. It’s worth watching for tea enthusiasts and Japanese culture lovers.

https://www.facebook.com/rikyu.movie

 

Nowadays, the manners in the tea ceremony are slightly different among tea schools even though the primary concept and procedure are the same. One of my biggest interests on this movie is to see how Rikyu’s ceremony and performance were like. I was satisfied with how the producers came up to show Rikyu’s behavior. It was very acceptable and natural. It gets me to imagine as if Rikyu performed so. The manners are a mixture of traditions of the three Sen-family tea schools that now exist, Omotesenke, Urasenke and Mushakojisenke. It was interesting to guess which manner is from which school tradition.  

When an actor tries to act some kind of profession, he might not look realistic enough to the people who are actually doing it. Even though ordinary people don’t notice them, the practitioner can find some awkwardness in his act. Don’t you think it happens sometimes? However, I as a tea trainee didn’t find such turnoff with Mr. Ebizo Ichikawa as Rikyu or rather his movements were even beautiful. I actually loved how he opened the lid of his tea container. I have already tried his way in the tea lesson last night, hahaha… There are some other movements that I want to copy. 

https://www.facebook.com/rikyu.movie

Rikyu’s behavior was surely beautiful. However, the beauty you can find in this film is not only that. I was fascinated with the artistic images. They are not spectacular or gorgeous. They are simple which you need to feel in your mind. When you discover it, you will hear “wow” from the innermost part of your heart. Those beauties were nothing special. You can find them in your surrounding nature. You might overlook them usually. They just cut them out and presented nicely. It maybe the essential of chanoyu, The Way of Tea, to enjoy discovering beauty in natural things. I hope this movie is shown overseas to introduce Japanese sense of beauty.

Rikyu was not an easy person!?

I feel that Rikyu is now something of a fad. I found a magazine featuring Rikyu at a bookstore the other day but actually there were three of them. Of course, I bought all three, hahaha. We don’t know the true personality of Rikyu, but it’s interesting to read different opinions. I think that the occasion of the boom stems from the film coming out on Dec. 7, “Ask This of Rikyu”. I welcome this boom and hope that Chanoyu (The Way of Tea) gets more popular! 

 

Rikyu is often introduced as an innovator. He contributed to the evolution of Chanoyu from luxurious to Wabi-Sabi style. For instance, he used a fish basket as a vase as if he is asking you “Isn’t this cool?” How modern he is! A tea master, Soshin Kimura illustrates Rikyu’s novelty like “At a wedding ceremony when everybody is wearing the morning dress, one came wearing a sophisticated washed-out linen shirt and jeans. He captured everybody at a blow.” I have no objection that Rikyu brought a new concept and created new values.

Rikyu is also known as a person with a keen aesthetic sense. Mr. Kenichi Yamamoto, the author of Ask This of Rikyu uniquely infers that Rikyu would not be an easy person to get along with. Rikyu might have sought beauty in every moment even in everyday living. I agree that Rikyu would be very particular about his aesthetics, but I’m not sure if he was stubborn; nobody knows. But then again, it’s very interesting to imagine that he was so.

When I read that Rikyu had an obsession with beauty even in daily life, a story of a grate figure came up in my mind. It’s Steve Jobs at a hospital refusing to wear an oxygen mask because he didn’t like its design. He asked them to bring five different options for the mask and he would pick a design he liked. I imagine that Rikyu would be a person like Mr. Jobs. Not only the obsession with design, they were both into Zen and also they were innovative. I think they are similar. What do you think? Rikyu and Mr. Jobs might have been stubborn but I regard them as people who had an insight into the nature of things and produced new values to the world.

How accurate is a teaspoon to measure matcha?

I encountered another surprise regarding preparing tea. My interest varies as well as my favorite tea. Lately, I drink matcha almost every day. Every time I prepare matcha, I scale the weight of tea that I scoop, because I want to be good at measuring matcha accurately with the bamboo tea scoop. After trying this habit for a while, I was kind of getting a good sense to tell the weight of the matcha visually by looking at the heap on my tea scoop. 

However all of a sudden, I could not scoop a desired amount. After a while, I earned the right sense back. It happened a few times. This kind of trouble arouses my curiosity with surprise. I realized that the reason of the miss-measuring is not me losing accuracy, but the volume and weight of tea are actually changing. The miss-measuring often happened after loading new matcha into my tea caddy.

The causes of different density of tea are as follows;
These are my mere guesses.

1. Movement
Once I’ve measured freshly sifted tea directly from the sifter can. Another time, I measured the tea after transferring into the tea container from the sifter. The tea was shaken and compacted when transferred. Also, the tea stored in the container for a while must have gotten moved during the storage. The vibration caused by those movements might have made them more compact.  

2. Stored old tea
Even though you sift matcha, the fluffiness of old tea is not the same as brand new one. Once I sifted old tea with lumps, and it became fine tea but I realized that the particles were not still as fine as brand new tea.

3. Moisture
Once I sifted matcha on a rainy day and I have also done it on a fine day. Maybe tea gets heavier when it has absorbed moisture.

Even with sifted matcha, the volume will vary from time to time. Nobody may not be able to measure the tea accurately with the bamboo scoop. There might not be a necessity to be so accurate, but I still want to try, hahaha.

Now, I got curious about the topic that I wrote on the previous post. I have to know what range does the weight of matcha has if measured with the 5 ml spoon. I actually measured it again.

The range is between 1.0g and 1.4g.

You might not find a big difference in taste between 1.2 tea and 1.0 tea, or between 1.2tea and 1.4tea. However, there will be a certain difference between 1.0 and 1.4. I just want you to be aware that there is a range, but I still think that the 5ml spoon is a useful item to measure matcha for beginners. 

Purifying CHASHAKU tea scoop (Video)

In the tea ceremony, you purify the tea scoop before and after making the tea by ritually wiping it with a silk cloth.  This video introduces the way of purifying the CHASHAKU tea scoop.  The manner varies depending on school traditions.

 

 

Chashaku is available on our shop.  Click this picture to jump to the shop.

Measuring matcha and water

Do you think you prepare delicious matcha with correct amount of tea and water? I have talked about this topic before. However, it might not be so accurate to judge the correct amount by its looks or weight. Who knows, maybe your scale doesn’t exactly point to the right digit. You might not still be sure if your tea tastes right. Today, I want to share things that I realized when I was preparing things for the tea ceremony that I held the other day.

By the way, have you ever heard of the term “tatedashi”? Tatedashi is a way of serving tea by making it in another room and bring it to the guests in the tea room. The host prepares tea in the tea room only for the first few guests and the tea for the rest are served from the back by assistants. It makes the ceremony runs fast and smooth, and it’s often preferred at a ceremony with a lot of guests.

For the tea ceremony that I had, an assistant needed to make a lot of bowls of tea promptly and precisely in the preparation room. For my assistant, I looked for the way to effectively measure tea and water accurately. It helps to serve consistent quality of tea for everybody. 

1.8g of matcha and 60ml water are standard amounts of ingredients. I wanted to serve tea with light flavor because most of my guests were not so familiar with matcha. To find the best mixture for this gathering, I tried different amounts of matcha and water. My choice was 1.2g of matcha and 50ml of water. This tea is very mild but you can still enjoy the essence of matcha flavor. You will beam with delight from its sweetness hopping on a comfortable grassy note. I found perfect items in the kitchen to measure the ingredients. They are a 5ml spoon and a small sencha cup. I found out that you can scoop around 1.2g of matcha with a 5ml spoon. Take note, I said spoon, not spoonful (^-^) If I fill 95% of the Wabi-iki small sencha cup which is one of the products of our shop, it is about 50ml. With the spoon and cup, I could get my assistant to serve consistent tea.  

If you are a beginner about matcha and not sure how decent matcha tastes like. You can try using 5ml spoon to measure the correct amount. You might not have a problem measuring water but it may be difficult measuring matcha. So, 5ml spoon is useful. Try the mild tea with one spoon of matcha and 50ml water, and see how you like it. Then you can adjust the amounts to find your best mixture! Good luck.

Note:
Sift matcha with a tea strainer before measuring with the spoon.
Scoop matcha gently when measuring.

Question:
In Japan, we have two scale spoons for cooking. One is called the small spoon which is 5ml and the other one is the large spoon for 15ml. I found the equivalent English words in my dictionary, a “tea spoon (5ml)” and a “table spoon (15ml)”. Are they really for scaling? Are they common in your county? I’ll be happy if you leave a comment on this post for the answer.

Related posts:
Correct amount of matcha
Volume of sifted and non-sifted matcha
Does sifted matcha really have more volume?
Correct amount of matcha on a tea spoon

Resonance of successful ceremony

Most of the guests were new to the tea ceremony. They are fellows from my Aikido class. I took all the utensils into the living room of my Aiki teacher’s apartment and I served tea for twelve people with my assistant. These days, I frequently think back on how good the tea ceremony went.　I remember the excited faces of the fellows and kids helping on shifting matcha with their eyes alight.

 All of the guests properly sat on their knees even though I haven’t told them to do so. That’s Aikodo practitioner! Moreover, when I bowed at the beginning of the ceremony, all the guests synchronously bowed in silent. How nice it is! It instantly developed the feeling of unity in the atmosphere, and boosted my excitement. 

 I found the eyes on the person who were receiving sweets beatific. I could tell the guests were trying to sense something from my ritual performance by solemnly watching my movements with great interest. As I’m serving tea one by one, I noticed that the next guest looked slightly nerves and curious. I felt like that I could read the emotions of others without words. This session reminded me that the tea ceremony is different from casually enjoying matcha at the dining room. Maybe because you sit on your legs and bow with your hands on the floor, or the ritual gestures of the host. I don’t know what magic in it. I was more sensitive to the emotions of others. After all, I am simply glad to find that the guests were delighted. I’ve been basking in the resonance of the gathering this week.

Is it really Wabi-Sabi?

Is Rikyu’s tea really Wabi? I was shocked when I read such question in a book because I wondered about the same thing before. The author says that image of Chanoyu (The Way of Tea) is Wabi-Sabi or has a rustic ambience but when he saw a black urushi-lacquered water container which is one of Rikyu’s implements, he didn’t find it rustic at all. Urushi-lacquered utensils have luster and they are even amorous. It is difficult for me to consider them rustic, too.

When I see a black urushi tea container in a tea room, I’m captivated with its elegance. Its form is extremely simple and the coating is so black and smoothly glossy. The author of the book says that urushi products usually consist of exquisite curves, and the roundness is more emphasized by the profound urushi coating. Those utensils have warmness and power.

I imagined if you arrange all the implements with old-looking items in a rustic tea room, it would be just miserable or maybe boring. Having a few items with warmness and power makes the space alive and provides a sense of formality. The author says that the beauty stands out because the luster item is in the rustic space. This is my understanding of Rikyu’s Wabi-Sabi so far. His world is not Wabi-Sabi completely. 



Kiriaiguchi black chu-natsume

 



Blakck chu-natsume

How to purify NATSUME tea caddy (Video)

In the tea ceremony, you purify the tea caddy before and sometimes after making the tea by ritually wiping it with a silk cloth. This video introduces the way of purifying NATSUME tea caddy. The manner varies depending on school traditions.

 

 

How to fold FUKUSA silk cloth (video)

I have avoided writing about this topic “Folding fukusa”. It is because I didn’t want people to think that the tea ceremony is complicated. Fukusa is a silk cloth to use for purifying the utensils during the ceremony. There is a certain way of folding it which is a little arduous. However I also realized that some people are interested in holding a proper tea ceremony on their own. On this blog, I’m planning to introduce a basic ceremony that you can try at home. Folding fukusa is the first thing that I leaned at the tea school. It is an inevitable manner. That’s why I think it is the time to introduce some of these arduous gestures. Once you acquire the movements, it is not that complicated.

You can enjoy matcha without fukusa of course. However, your tea will become much more authentic and fulfilling with fukusa. Your guests will simply get relaxed by watching your beautiful gestures while they are waiting their tea. 

In this entry, I’ll introduce how to fold fukusa and in two feature entries, I’ll show you how to purify a tea container and tea scoop with fukusa.  Please note that the manner of fukusa varies depending on school traditions.

Wine bottle??

Have you ever won a prize? I never have. But this summer, I got a bottle as a prize for my magazine entry! Yeah! Do you want to know what this bottle is for? It is a filter-in bottle to prepare cold green tea!

This bottle has a tea strainer at the inside of the bottleneck. Put 15 grams (0.5oz) of tea leaves and 750ml (26oz) of cold water in the bottle and just leave it in the refrigerator for 3-6 hours. You can prepare cold sencha very easily and it’s quite practical!! If you want to do it with an ordinary teapot with handle and spout, it’s difficult because the pot will be unstable and obstruct entry in the fridge. This is quite a useful item for people like me who drink cold green tea regularly.

It looks like a wine bottle. The design is simple and it looks good on the table. It might make you feel like enjoying the tea in a wine glass. I actually tried it, hahaha.