I havn’t posted these… quite like them. Two settings, the matcha in the morning, and then an oolong, I can’t remember.
Archive for the ‘Japanese tea-ceremony – in Denmark’ Category
More pictures from february
Posted in Green tea + Oolong + Puerh, Japanese tea-ceremony - in Denmark on Mar 28, 2020| Leave a Comment »
Autumn tea-ceremony
Posted in Japanese tea-ceremony, Japanese tea-ceremony - in Denmark on Dec 1, 2019| Leave a Comment »
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
for at brygge te
Fullmoonsea –
I scoop up a bit of it
to brew some tea
Tea greetings from Ulla
Copenhagen Sakura Festival 2016
Posted in Japanese tea-ceremony - in Denmark on May 10, 2016| Leave a Comment »
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
Sakura 2015 – III
Posted in Japanese tea-ceremony - in Denmark on Apr 25, 2015| Leave a Comment »
This weekend its Copenhagen Sakura Festival! The sakura cherry blossoms had been blooming for a week, and were now beautifully falling…
Cherry flower greetings,
Ulla
As number three out of six tea-ceremonies here the one called “Chabako Hanatemae” (forår):
And here “Chabako Tsukitemae” (efterår):
Sakura 2015 – II
Posted in Japanese confectionary, Japanese tea-ceremony - in Denmark on Apr 20, 2015| Leave a Comment »
Dansk Tesammenslutning – Åbningsfest Kbh
Posted in Green tea + Oolong + Puerh, Japanese tea-ceremony - in Denmark on Nov 26, 2014| Leave a Comment »
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…
…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:
Dertil glutenfrie kager v/ Mette Marie Viscor:
Kinesisk te-brygning v/ Natasha Kaae:
Instruktion i japansk matcha-tilberedning v/ Leslie fra Sing Tehus:
Stemningen udefra på vejen hjem:
Som skrevet på Dansk Tesammenslutningens visitkort: “Livet er for kort til dårlig te”… : )
Kh Ulla
http://www.danishteaassociation.com/
WAGASHI – KURI (CHESTNUT)
Posted in Japanese confectionary, Japanese tea-ceremony - in Denmark, tagged red bean paste, sweet chestnuts on Oct 28, 2014| Leave a Comment »
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.
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.
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 ; )
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.
Dansk Tesammenslutning – Åbningsfest II
Posted in Japanese tea-ceremony - in Denmark on Oct 22, 2014| Leave a Comment »
Her lidt billeder fra Dansk Tesammenslutnings åbningsfest i Aarhus:
Ridehuset i Aarhus
Rummet i Ridehuset op til Generalforsamlingen
Foredrag om te-historie i Danmark
Te-smagning v/ Tealure
Te-smagning v/ Simply Tea
Te-smagning v/ Mols Kafferisteri
Gjort klar til te-ceremoni
Te-ceremoni (koicha, tyk te) v/ Henrik Adam
Te-ceremoni (usucha, tynd te) v/ Ulla Conrad
Dansk Tesammenslutning – Åbningsfest I
Posted in Japanese tea-ceremony - in Denmark on Oct 18, 2014| Leave a Comment »
Rømø Tea-ceremony 2014
Posted in Japanese tea-ceremony - in Denmark on Jul 1, 2014| 2 Comments »
This weekend there was a chance to experience 4 different tea-ceremonies on the island of Rømø!
As last year, Chieko Petersen, together with the Rømø Kunst og Kulturforening, had arranged a cultural day, including a so-called Book-bus from the german Library in Aabenraa, an exhibition of danish design, and – the japanese tea-ceremony. Quite international? : )
Following picture: Annelise (left) showing “Tsuki Chabako temae” (ceremony with everything packed in a box, ready to take out into nature), with haiken (Haiken is the presentation of the most important utensils), guest Chieko (right):
Following picture: Chieko showing “Tana temae with haiken (ceremony with a black laquer stand)”. The wood, enclosing the corner where the tea is made, was found the evening before on Rømø, a crooked piece of hawthorn…
The four important values in the tea-ceremony:
Thank you guests, for watching and listenting : )
Best, Ulla
