TEA CEREMONY
EXPERIENCE
In this Experience Workshop "HATSUTEMAESANPO", we will teach you how to properly prepare delicious tea at home, including the correct amount of tea leaves and the appropriate water temperature.
HATSUTEMAESANPO 初手前三法
The Hatsutemaesanpo is an o-temae in which participants learn how to make a delicious cup of tea that can be used in everyday life, along with beautiful gestures and the spirit of hospitality of the Ōbaku Baisa-Ryū school of tea ceremony. The tea ceremony is conducted in the Ryurei-shiki (chair seating) style, so even those who are not comfortable sitting on the floor can participate.
Why don't you treat your important guests, your family and friends who are always working hard , and yourself in a wonderful way?
The workshop will be held at the tea room of the tea masters. In the workshop, you will be taught the correct amount of tea leaves and the temperature of the water so that you can serve yourself a delicious cup of tea at home.
If you complete the three courses - gyokuro-temae for spring and autumn (April, May, September, and October), Reisen-temae for summer (June-July), and Susuricha-temae for winter (November-March) - will be able to receive a Chashi (license for the Ōbaku Baisa-Ryū tea ceremony school). (If you wish and there is an additional fee to obtain the certificate.)
One time workshop 80 euro per a person (120 min) min 3 persons, maximum 18 persons.
In this workshop, we will teach you how to properly prepare delicious tea at home, including the correct amount of tea leaves and the appropriate water temperature.
We will practice three types of tea over six sessions.
*If you attend only once, the tea will be selected according to the season.
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"Gyokuro" (spring and autumn)
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"Cold Brew Tea" (summer)
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"Sipping Tea" (winter)
More infomation please send email : info@japansetheepot.nl
Haruka Matsuo - Tea master Ōbaku Baisa-Ryū
Haruka Matsuo (tea name Souran, and her teacher is Sousen Nakai) performs the Ōbaku Baisa-Ryū, a style of tea ceremony developed at the Manpukuji Temple on Mt Obaku in Uji, Kyoto. It is a school of sencha tea ceremony that inherited the beautiful tea ceremony with the aspirations of tea master Baisa Ou.
Haruka Matsuo is in search of the aesthetic and sacred moment in our daily lives that elevates our spirit by acknowledging it. She performs the traditional Japanese tea ceremony (Ōbaku Baisa-Ryū) with her tableware that she has baked herself according to ancient traditions. Clay from the Ijssel River in the Netherlands is used for the teapots she makes, and ash from the trees in the conifer park is used for the glaze. An old Japanese ceramics master taught her to make teapots with wooden moulds.
*Ōbaku Baisa-Ryū : https://sencha-oubakubaisa.jp/
*Theses “Mingei Theory and Ceramics Today: Performance, ‘Nature’ , Artists and Craftspeople“https://studenttheses.universiteitleiden.nl/access/item%3A3635597/view
About SadoJapanese tea ceremony (known as sadō/chadō (茶道, "The Way of Tea") or cha-no-yu (茶の湯)) is a traditional form of tea ceremony and a Japanese culturalactivity involving the ceremonial preparation and presentation of matcha (抹茶), powdered green tea, the art of which is called (o)temae ([お]手前/[お]点前).[1]Zen Buddhism was a primary influence in the development of the Japanese tea ceremony. Much less commonly, Japanese tea practice uses leaf tea, primarily sencha, a practice known as senchadō (煎茶道, "the way of sencha") in Japanese, as opposed to chanoyu or chadō.Tea gatherings are classified as either an informal tea gathering (chakai (茶会, "tea gathering")) or a formal tea gathering (chaji (茶事, "tea event")). A chakai is a relatively simple course of hospitality that includes confections, thin tea, and perhaps a light meal. A chaji is a much more formal gathering, usually including a full-course kaiseki meal followed by confections, thick tea, and thin tea. A chaji may last up to four hours.Chadō is counted as one of the three classical Japanese arts of refinement, along with kōdō for incense appreciation, and kadō for flower arrangement.