Sunday afternoon on the boardwalk, a three-part Nodate tea ceremony. Such a treat ^_^
I. Traditional koicha (a thick matcha) prepared by Mai Ueda.
Check out that portable burner…tea anywhere on the go!
Ready to drink…
…and paired with macarons from La Maison du Macaron.
II. Matcha prepared with melon-infused water by Souheki Mori of Tea Whisk.
…and attention to every little detail.
Served with delicate pine-shaped wagashi.
Ahhh, look at that froth ^_^
Take note, Souheki Mori also teaches monthly matcha classes at Harney & Sons.
III. Kouridashi (iced) gyokuro by Zach of Tea Wing. I had gyokuro hot back in April so it was nice to have it cold now that summer is here. The resulting tea is attractively potent and unusual, you wouldn’t be far off using the word “soup” to describe the variety of flavors that come together.
Zach has a whole post on how to prepare Kouridashi gyokuro...make sure to check that out.
What’s even more amazing is that you can eat the leaves after brewing. So meaty! We had it plain…though next time I’d like to try it with ponzu and sesame seeds.
Till we meet again ^_^