I add my voice of thanks and gratitude for the making of this video. I appreciate the effort and work that must have gone into the constant practice, the designing and creation of you tearoom, and the dedication and commitment of walking the path of cha no yu. I'm sure that bowl of usucha tasted delicious! Best wishes and keep making more of these valuable videos!
Unfortunately, I failed to keep up my practice in the last few months, but if all goes well, I’ll have my first lesson of the year in two weeks. To not completely embarrass myself, I started today "raw practice" just imitating your movements "empty handed", while following your flow on the screen. Practicing empty handed helps me to completely concentrate on copying the movements, which helps me remember. Thank you for all these videos!
Remembering something in the context you need the knowledge is good practice. So I would encourage you to try to stay a few seconds a head of the video, and only let the video catch up if you don't remember what your suppose to do
Thank you so much for your videos. Watching them helped me so much to review and improve my temae, especially during the lockdown the last weeks, where I couldn’t attend okeiko at my teacher’s place. I really appreciate your efforts. Also the second screen where we can sea the close-up of what you do with the utensils is a great help for me. Best wishes and stay healthy! 🍵
Thank you very much. Everything is soo clear. I practiced tea before but left for sometimes, and this is very helpful for me to recall before going to class again.
Fantastic video. Love the bird view. Very helpful. I pretend to be your shokyaku and practice the greeting with you. Just wanted to let you know that I highly appreciate your work. Thank you.
Very interesting. Just a quick question though, at 4:09 you folded the fukusa and put it back on your obi. I have seen others place the fukusa behind the kensui like I was taught. Are they both acceptable methods?
In this case I'm not going to use the fukusa to pick up the kettle lid (I almost never do), then it gets returned to the belt at this point. This works since both hands are free to fold the fukusa and return it to the belt. If you use fukusa to remove the lid, then you will be holding the ladle in the left hand. Having the ladle in the left hand and fukusa in right leaves you no free hands to do the refolding, so you put it behind kensui and do the refolding later.
Good video, a lot of Matcha providers state that water of temperature 80c / 176f, if the water in the Kama is boiling how do you cool to the required temp, is it by the action of using a bamboo ladle and the length of pour into the Chawan ?
This is a very good question that I think I'm going to make a video trying to go into in details. The short answer is except for koicha in summer we use as hot water as we can get, and in summer we add one ladle of cold water to the kettle before taking hot water for koicha.
@@Warigeiko Interesting, I look forward to your video and further, in depth information. I'd like to know your thoughts on why Tea producers suggest the lower temperatures for the home brewing of Matcha.
It's great, thank you :) I assume you considered that option but some bows would be more meaningful if there was a voice from the background of a fellow guest. But the way it is, it's just pure host thing so maybe better for learning.
I have considered several options. One was to have the questions show up on-screen, the other as you say was to have someone else record the questions. But so far I haven't manage to get either solution to turn out nice.
I'm from Norway. I was so lucky to be able to study at Urasenkes College in Kyoto for a year. I feel honoured by the Japanese people's generosity in sharing this incredible culture of tea with the world.
I add my voice of thanks and gratitude for the making of this video. I appreciate the effort and work that must have gone into the constant practice, the designing and creation of you tearoom, and the dedication and commitment of walking the path of cha no yu. I'm sure that bowl of usucha tasted delicious! Best wishes and keep making more of these valuable videos!
Unfortunately, I failed to keep up my practice in the last few months, but if all goes well, I’ll have my first lesson of the year in two weeks. To not completely embarrass myself, I started today "raw practice" just imitating your movements "empty handed", while following your flow on the screen. Practicing empty handed helps me to completely concentrate on copying the movements, which helps me remember. Thank you for all these videos!
Remembering something in the context you need the knowledge is good practice. So I would encourage you to try to stay a few seconds a head of the video, and only let the video catch up if you don't remember what your suppose to do
Thank you so much for your videos. Watching them helped me so much to review and improve my temae, especially during the lockdown the last weeks, where I couldn’t attend okeiko at my teacher’s place. I really appreciate your efforts. Also the second screen where we can sea the close-up of what you do with the utensils is a great help for me. Best wishes and stay healthy! 🍵
Thank you.
Thanks again for sharing tea with me. ❤
My pleasure 😊
I’ve been reviewing my temae and this has helped me find my way back. Thanks for your peaceful bowl of tea.
Wonderful!
A lovely resource. Thank you!
Thank you for doing this clip. It is a good resource for tea students.
Thank you very much. Everything is soo clear. I practiced tea before but left for sometimes, and this is very helpful for me to recall before going to class again.
Fantastic video. Love the bird view. Very helpful. I pretend to be your shokyaku and practice the greeting with you. Just wanted to let you know that I highly appreciate your work. Thank you.
Feedback like this means a lot, thank you for taking the time to let me know!
Very interesting. Just a quick question though, at 4:09 you folded the fukusa and put it back on your obi. I have seen others place the fukusa behind the kensui like I was taught. Are they both acceptable methods?
In this case I'm not going to use the fukusa to pick up the kettle lid (I almost never do), then it gets returned to the belt at this point. This works since both hands are free to fold the fukusa and return it to the belt. If you use fukusa to remove the lid, then you will be holding the ladle in the left hand. Having the ladle in the left hand and fukusa in right leaves you no free hands to do the refolding, so you put it behind kensui and do the refolding later.
Your footwork is beautiful.
Thank you!
Good video, a lot of Matcha providers state that water of temperature 80c / 176f, if the water in the Kama is boiling how do you cool to the required temp, is it by the action of using a bamboo ladle and the length of pour into the Chawan ?
This is a very good question that I think I'm going to make a video trying to go into in details. The short answer is except for koicha in summer we use as hot water as we can get, and in summer we add one ladle of cold water to the kettle before taking hot water for koicha.
@@Warigeiko Interesting, I look forward to your video and further, in depth information. I'd like to know your thoughts on why Tea producers suggest the lower temperatures for the home brewing of Matcha.
なんとおてまえのうつくしいこと
It's great, thank you :) I assume you considered that option but some bows would be more meaningful if there was a voice from the background of a fellow guest. But the way it is, it's just pure host thing so maybe better for learning.
I have considered several options. One was to have the questions show up on-screen, the other as you say was to have someone else record the questions. But so far I haven't manage to get either solution to turn out nice.
I did add the guests part of the dialog as text to the newest videos. What do you think, is it enough?
It's nicer I think. Thank you :)
やってるの外国人？！うちもマスターしてないのに！すげぇ！！
I'm from Norway. I was so lucky to be able to study at Urasenkes College in Kyoto for a year. I feel honoured by the Japanese people's generosity in sharing this incredible culture of tea with the world.
外国人多っ
Tea is a gift from Japan to the world. We appreciate it. ❤