My son, Matthew eloquently presented the introduction of about "Sen no Rikyu" and "matcha" in front of hugh audience. Jiku -Hanging scrool 薫風自南来 "Kunpuu Minami Yori Kitaru"
Meaning roughly "It will be cool by the light, balmy breeze, crossing the green grove and blowing gently, the pleasure of the early summer." Sweets - 名残桜 ”The end of cherry blossom season" - I designed and created these wagashi.
We served tea and sweets more than 70 people, much more than I expected!
Tea ceremony at the view pavilion in the Brooklyn botanic garden. All of us had tranquil moment with beautiful breeze and view. Tea bowls “ せせらぎ” and Mizusashi (water container) —made by Sawami Aoko Tea —Organic matcha “Heisei no Mukashi” 平成の昔 Sweets —- Purple yam “ Hana no yoi” 花の宵 made by myself Tea scoop — Daitokuji Zuiho-in Shodo Maeda “Mio Tsukushi” 澪標 Tea stage — designed by Globus Washitsu. Made by Miya Shoji
At the beginning of May there is the 'shoburo' tea event at the time of the change from hearth to brazier (furo). We will make "Haigata" in the brazier. It sometimes takes several hours to complete. We don't even tell " This is complete." To make perfect "Haigata" takes long term practice. Prepare Good Furo-Bai (Good Furo-Ash)--- It is the most important. Most of seriouus tea practiconers make their own in summer time. Aged Hai is beautiful color and smooth. Furo (Braziel) （風