Iced matcha

The summer months of July and August are the most challenging for tea people.  Asa chaji held in the early morning to beat the heat for this time of year is considerate of guests.  Images of water, waterfalls, rivers, streams and water dripping on moss project coolness.  A larger room with reeds instead of shoji to let in any cool breeze can be used.  Sunlight in the tea room is to be avoided, so a darker room will seem cooler. White flowers, unfinished wood utensils and images of water birds also add to the illusion of coolness.

I have also made iced matcha tea in the tea room at this time of year. When bringing in kensui, also bring in a chawan of ice cubes with a porcelain spoon.  Put the bowl of ice near the wall with your left hand. Make tea as usual but use a little less water.  Before putting out the teabowl for the guest, take the bowl of ice in your left hand and with your right hand scoop one or two ice cubes and gently float them in the matcha.  The hot water will melt the ice, and the tea will be cooled without disturbing the foam on the top.

I'll be in Hawaii for the next two weeks, family business and then I'll be attending the Midorikai reunion and the Hawaii Chado Seminar.  In the meantime, Karla will be posting and I have a few things that will  show up from time to time. When I get back I'll have a lot to blog about.