The pool at the bottom most pic is the water pool traditionally reserved as the water used for making tea for the emperor. Here at Ginkakuji (Silver Pavilion Temple), every maple tree, raked sand structure, moss carpet, cool fragrant air, provides the utmost context for the contemplative aspect of tea. Tea is both mundane yet spiritual, sociable yet meditative, awakening yet calming. These dual benefits of tea at every aspect are why tea is so enduring for humanity through thousands of years.
A look at some sublime examples of wabi sabi teaware from Robert Yellin’s Gallery, whose impeccable sense rarely errs. How do I know? You want to scream, that’s how beautiful the pieces are. So I had to cool off with Baird Beer, now world famous, that Robert is part of. Best beer in Japan?
Shincha- meaning new tea, will not be available for another couple weeks but we will put some up for pre-order only. Shops everywhere celebrate this spring harvest in Kyoto but the actual amount of Shincha made available is very little. The rest- Gyokuro and Sencha, are to be aged until September. With any luck, I have a bottle of water from the Ujikawa(Uji lake) that is mineral rich from having been under the sea eons ago. That water, the Shincha, together, should make an event already itself. The focus on these teas are so different we may have to hold 3 separate events for each separate country ….
Showa era( jidai), Taniguchi family patriarch was appointed to make the Shincha for the emperor’s inauguration. Complete with Shinto priest and everything. Uji is really the foremost recognized terroir to make the tribute tea, and today, along with Shizuoka, make the most competition teas.
Hand rolled Shincha, auctioned for 88,888 yen a kilo ($888 usd) but only 400gm was produced. There were only 10 producers who could hand roll anyway. Mr. Taniguchi had us taste this inaccessible tea but gave us some to try for our harvest party and for our sommelier event. Producing the highest grade teas is his current mission, and many are going to be less than a kilo in production. That is perfect for us of course. Then, he takes out the top of the line Gyokuro from Nishikawa Sensei, and with cool water steeping, the stunning rich umami full mouthfeel, intense savory texture, a golden melted liquid- yume, meaning dream, was the word that came to mind. Nishikawa Sensei follows the lunar calendar carefully for planting and harvesting. He uses, ready for this- ox intestines and bone, for fertilizer. As for pesticide- no worries. Pheromones are used to lure the male pests (mushi) away, and then not being able to mate, both male and female pest populations are now under control. Organic? No. Are we in danger? No way. Is it delicious? Much more so. No chemicals, lots of tradition. So…. We have to have some.
At Uji, right outside of Kyoto, the birthplace of tea in Japan. The top grade Gyokuro are covered for 30 days prior to harvest. But here in Uji, it is shaded for not only 45 days, but with Yoshizu 葦簀, a river tube like plant for making window blinds in the ancient times. Here a cover for shading the tea nursery, a labor intensive but specialized method. Taniguchi san explains that when it rains through the straw tubes, the rain water is even sweeter tasting, nourishing the plants. Modern convenient black tarp like shades can’t compare.