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Archive for the ‘Japanese tea-ceremony – in Denmark’ Category

A few impressions from our monthly tea-ceremony practice meeting. The leaves were still on the trees, start of november, beginning of the new tea year. The food included hokkaido squash, mushrooms, warming soup and salmon. The sweets were made from sugar and edible chestnuts, I had colleced myself. The ceremony included a coal ceremony, and the kettle was moved closer to the guests to let them feel the warmth of it. Enjoy : )

Fuldmånehavet –
jeg øser en smule op
forat brygge te

Fullmoonsea –
I scoop up a bit of it
to brew some tea

Tea greetings from Ulla

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Pictures from the festival! It was a week later than last year, so we wondered if the cherry tree flowers would still be in bloom – they were : ) Tea ceremony on saturday was performed by the group Hanami-an, arranged by Chieko Petersen. We did 6 ceremonies, here pictures from three of them:

Koicha (thick tea): Reiko Tange.

Shikishi temae (tea ceremony from a basket): Annelise Larsen.

Unohana date (tea ceremony from a wooden box): Ulla Conrad (Photo: Kaoru Carstens).

And one of the ceremonies was accompanied by wonderful shakuhachi flute music… Thank you for it all.

Ulla

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This weekend its Copenhagen Sakura Festival! The sakura cherry blossoms had been blooming for a week, and were now beautifully falling…

Cherry flower greetings,
Ullathebloggen_IMG_15848_sakura2015_III

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As number three out of six tea-ceremonies here the one called “Chabako Hanatemae” (forår):

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And here “Chabako Tsukitemae” (efterår):

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More sakura (cherry blossom) tea (matcha) in more humble surroundings…
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Så blev Dansk Tesammenslutnings grundlæggelse fejret med stil – også i København!

Efter at Mette Marie Kjær fra Sing Tehus havde hilst velkommen i de nye smukke lokaler i Kompagnistræde i København…

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…blev der mulighed for at opleve en japansk te-ceremoni, kinesisk te-brygning, smage de forskellige teer, og stille spørgsmål.

Japansk te-ceremoni v/ Sander Viscor:

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Dertil glutenfrie kager v/ Mette Marie Viscor:

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Kinesisk te-brygning v/ Natasha Kaae:

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Instruktion i japansk matcha-tilberedning v/ Leslie fra Sing Tehus:

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Stemningen udefra på vejen hjem:

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Som skrevet på Dansk Tesammenslutningens  visitkort: “Livet er for kort til dårlig te”… : )

Kh Ulla

http://www.danishteaassociation.com/

 

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Autumn is here – and with it the edible chestnuts, sweet chestnuts, or “spisekastanier” in danish.

My plan for the wonderful tea-ceremony, I was invited to last weekend, was to make sweets entirely out of chestnuts collected in nature – there are a few trees around. But there were´nt so  many, so I had to rely on the vegetable market at Torvehallerne, Copenhagen. 800 gr.

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Here a closeup. The plate is japanese “Oribe” deisgn, green and brown and white, in the shape of a fan. The teabowl is in the same colours, with a cross shaped pattern in the bottom. The tea is matcha from Koyama-en, Uji, Japan.

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This one is not too pretty – just to show the red bean paste in the middle, which is my invention compared to the original recipe (no filling). But how original is that again… red bean paste in japanese sweets ; )

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Best autumn regards, Ulla

PS. You want the recipe? Cut the chestnuts in the top end, cook them in water for about 30 min. Take the soft part out with a spoon. Mix this with 20% of its own weight with sugar, fx 500 gr chestnut, 100 gr sugar (I used Sukrin Gold). Divide in portions of 50 gr, make round (or 30 gr + 20 gr red bean paste for filling). Wrap a linen cloth around each, twist, open – so you can see the pattern of the cloth on the surface.

 

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Her lidt billeder fra Dansk Tesammenslutnings åbningsfest i Aarhus:

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Ridehuset i Aarhus

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Rummet i Ridehuset op til Generalforsamlingen

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Foredrag om te-historie i Danmark

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Te-smagning v/ Tealure

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Te-smagning v/ Simply Tea

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Te-smagning v/ Mols Kafferisteri

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Gjort klar til te-ceremoni

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Te-ceremoni (koicha, tyk te) v/ Henrik Adam

IMG_14485IMG_14480Te-ceremoni (usucha, tynd te) v/ Ulla Conrad

 

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