Share this photo on Twitter Share this photo on Facebook

Time for Tea, 2

Posted by
GJC (Kyoto, Japan) on 23 February 2011 in Lifestyle & Culture and Portfolio.

My wife uses a bamboo whisk (called a chasen; 茶筅) to whisk green tea to go with the sweets in the previous post. In Japan there are, as some of you no doubt know, two major kinds of green tea, one in loose leaf form (called sencha; 煎茶) and the other that comes in a very fine powder (called mattcha; 抹茶) which is intensely green and is the kind used in the classic Japanese tea ceremony. Here we are about to enjoy a frothy, hot cup of mattcha.

The bowl is one I bought for my wife in Korea, a place much prized for the quality of its ceramics for tea ceremony (sado; 茶道)

NIKON D300 1/6 second F/5.6 ISO 400 255 mm (35mm equiv.)

NIKON D300
1/6 second
F/5.6
ISO 400
255 mm (35mm equiv.)

tea
kyoto
茶道
京都