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Washi paper is traditional Japanese paper made by hand using natural plant fibers. Known for its strength, softness, and texture, washi has been used for centuries in tea culture, calligraphy, and daily life.
Discover how water quality, temperature, and mineral content can transform your tea. A simple guide to improving your daily tea ritual with better water.We discussed this in more detail within our community, where we shared a few temples in Kyoto known for their natural water sources!
Hojicha is a roasted Japanese green tea known for its warm aroma, low caffeine, and smooth taste. Discover its benefits, flavour profile, and how to brew hojicha at home.
Used in the Japanese tea ceremony, kaishi paper is a traditional washi paper placed on the tatami to serve sweets or used to wipe the tea bowl with grace. You can even use it to scribble on it. The choice of design reflects awareness of seasonal motifs and the spirit...
If you’ve ever stepped into our tea room on a chilly day and caught that cozy, citrusy scent wafting from a steaming cup, chances are, you’ve met yuzu. This knobbly, golden fruit doesn’t just lift the room with its aroma; it lifts your spirits, too. While it may look like a...
During a recent trip to Uji, I participated in a hands-on workshop that changed how I view Japanese tea - not just as a drink, but as a source of powerful, natural skincare (I didnt know, excuse my ignorance!!) . We created a hand balm using tea seed oil (茶の実油),...
The Birth of Sencha In the early 17th century (Edo period), Zen monk Baisaō Kō Yugai (1675–1763), influenced by the literati culture of Ming Dynasty China, introduced a new way of drinking tea in Japan. Instead of the traditional matcha preparation, he promoted the brewing of loose tea leaves in...
Setsubun (節分), the festival of seasonal division is celebrated on February 2nd, 3rd or 4th, this ritual marks the transition from winter to spring according to the lunar calendar. More than just a time for seasonal change, Setsubun is a moment of purification, renewal, and welcoming good fortune into the...
The Tōka Ebisu Festival, held from January 8th to 12th, is Kyoto's first major festival of the new year, celebrating Ebisu, the god of commerce and prosperity. This event occurs at Kyoto Ebisu Shrine in the Gion area, drawing thousands of locals and tourists alike. Highlights of the Festival Prayers...
It was a nice surprise, a limited edition gift box of Hanabiramochi: a New Year's confection made by nine Japanese confectionery shops in Kyoto : Heianden, Kagijin, Kabira Yoshimitsu, Kamahachi Rosho, Kameya Shigehisa, Kameya Norikatsu, Kanshundo, Gion Narumi-ya, and Senbon Tamajuken. All the best from kyoto who specialised or can...
Yuzu (柚子) is a citrus fruit that holds a special place in Japanese culture, known for its distinctive tart flavor, refreshing aroma, and numerous health benefits. Originating in East Asia, this small, yellow-orange fruit thrives in colder climates, making it particularly suited to Japan’s mountainous regions. Over the centuries, it...
Obukucha (大福茶), meaning "Good Fortune Tea," is a traditional Japanese tea associated with blessings, good health, and prosperity. It is enjoyed as part of New Year's celebrations or during auspicious occasions. The tradition of drinking Obukucha originated during the Heian Period (794–1185). It is said that during an epidemic, a...
五省 (Gosei), which translates to "Five Reflections," is an ancient Japanese practice originating from the Imperial Japanese Naval Academy. It serves as framework for self-reflection, encouraging individuals to evaluate their actions, intentions, and attitudes regularly.The Five Reflections (五省):誠意 (Seii):Did I act with sincerity and integrity? This asks us to reflect on whether we were...
