人気ブログランキング | 話題のタグを見る
NEW POST

Japan Foundation’s language students on “the Way of Tea.”

国際交流基金の日本語クラスの生徒への茶道のワークショップです。
薄茶と濃茶の両方を差し上げました。

This week, we had a very successful Japanese tea ceremony workshop at Stephen Globus Washitsu teahouse in collaboration with Japan Foundation. The event was to instruct Japan Foundation’s language students on “the Way of Tea.” Hosted by Stephen Globus and conducted by Omotesenke style tea instructor Keiko Kitazawa Koch Kitazawa.

It was a unique tea that simultaneously served Koicha (Thick tea) and Usucha (Thin tea) to our guests (in separate tatami rooms). Koicha service isnot often seen in the public. It was was an educational and memorable for the all.

The evening started with Mr. Koichi AI's lecture about tea categories, history of tea in Japan, Wabi tea, Sen no Rikyu and Chaji (formal tea gathering).
Here is some essence of his lecture:

"Chanoyu is often considered as the holistic expression of traditional Japanese culture, lifestyle, and philosophy. Chanoyu was established some 450 years ago by Sen no Rikyu. His descendants have maintained the tradition and teaching over many generations. The practice has survived political, economic, and social changes and remains a vibrant part of Japan’s living cultural heritage. The essence of chanoyu is for the host to serve a bowl of tea to entertain the guests. Hospitality is at the center of this exercise, expressed in the backdrop of form and protocol."

His lecture continued – discussing the difference between Koicha and Usucha:

"The difference between Koicha the thick tea and Usucha the thin tea is their thickness, strength, and viscosity. Koicha contains more matcha tealeaf powder per unit of hot water it is dissolved in. Koicha is approximately 4 times stronger than Usucha, consuming roughly double the portion of matcha powder in each serving. Also, matcha power used in Koicha is of much better quality than that in Usucha. In Chaji, where the Koicha is the highlight, Usucha follows it and ends the whole event with lighter aftertaste."

After his talk, all of the guests wanted to try both Koicha and Usucha, which were served in different tatami rooms. Half of the attendees in each room, then rotating after finishing to the next room. Our guests enjoyed each respective room’s sweets prepared by Keiko. We heard form many people who drank Koicha saying, "not bitter. Very smooth, and maybe even sweet. "

After this workshop, all enjoyed a gracious reception upstairs. Mr. Globus served Sushi, assorted Japanese snacks, edamame and lots of Sake!

Thank you very much for all.


Japan Foundation’s language students on “the Way of Tea.”_e0304304_05553663.jpg


Japan Foundation’s language students on “the Way of Tea.”_e0304304_05543851.jpg


Japan Foundation’s language students on “the Way of Tea.”_e0304304_05555305.jpg


Japan Foundation’s language students on “the Way of Tea.”_e0304304_05574874.jpg


Japan Foundation’s language students on “the Way of Tea.”_e0304304_05555994.jpg


Japan Foundation’s language students on “the Way of Tea.”_e0304304_05545684.jpg



























by moonlightnj | 2016-12-13 18:00 | TEA 学校茶道

アメリカでニュージャージーとブルックリン、マンハッタンで表千家流茶道を教えています


by MURASAKI TEA