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' tea scoop[s] '); [10] also called tea spoon(s), are used to transfer the powdered tea from the tea container (chaki) to the tea bowl (chawan). Typically, tea scoops are made of a narrow, thin piece of bamboo, although there are also those made of wood or ivory. They are generally about 18 centimetres (7.1 in) in length.
Matcha [a] (抹茶) / ˈ m æ tʃ ə, ˈ m ɑː tʃ ə / ⓘ [2] [3] is a finely ground powder of green tea specially processed from shade-grown tea leaves. [4] [5] [6] Shade growing gives matcha its characteristic bright green color and strong umami flavor.
Master Sen no Rikyū, who codified the way of tea (painting by Hasegawa Tōhaku) An open tea house serving matcha (ippuku issen (一服一銭), right) and a peddler selling extracts (senjimono-uri (煎じ物売) left), illustration from Shichiju-ichiban shokunin utaawase (七十一番職人歌合), Muromachi period; Ippuku issen 's monk clothing depicts the relationship between matcha culture ...
In Japan, the shamoji is also a good luck charm dedicated to Shinto shrines and decorated with the word "hissho" (必勝, victory) written on the part that scoops up rice when praying for victory. This is because the Japanese word "meshitoru" ( 飯取る ) , which means to scoop up rice, is pronounced the same as "meshitoru" ( 召し捕る ...
"Bamboo of the Tanabata", i.e. the bamboo that carries the decorations or wishes 七夕竹売: Tanabata-take'uri "Bamboo of the Tanabata which offers and carries" 七夕棚: Tanabata-dana "Rack of the Tanabata" 短冊竹: Tanzaku-dake "Bamboo of the Tanzaku" 星今宵: Hoshi-koyoi "Evening of the Star" 星宮祭: Hoshi-no-miya-matsuri
Matcha. Matcha (high-grade tea) is the most widely known type of Japanese tea. [14] The first batch of matcha powder was known to be produced from Uji in the 16th century by the Ōishita Saibai method. It is renowned for its use in the tea ceremony, Chanoyu by Sen no Rikyu. [12] Matcha which presents a darker colour has a greater taste of ...
The highest quality water is ‘Tiashui’, rain or snow water collected in bamboo tubes or crocks, with natural spring water coming in second. [24] Lu Yu set 20 different levels of water quality. [2] The next important part of fine tea is an aesthetically pleasing tea service allowing for the fragrance of the tea to be appreciated. [24]
Nandina domestica (/ n æ n ˈ d iː n ə / nan-DEE-nə) [a] [b] [c] commonly known as nandina, heavenly bamboo or sacred bamboo, is a species of flowering plant in the family Berberidaceae, native to eastern Asia from the Himalayas to Japan. It is the only member of the monotypic genus Nandina.