Tag Archives: matcha

té batido + ceremonia del té

“En mis manos sostengo una taza de té. Su color verde es como un reflejo de la naturaleza que me rodea. Al cerrar los ojos, en mi interior veo las verdes montañas y el agua clara de sus fuentes. Me siento solo o con un pequeño círculo de personas queridas, en silencio, y siento como todo eso se convierte en parte de mí”
Sen Soshitsu

Escuela del té batido

Durante la dinastía Song, el arte del té alcanza su máximo apogeo. Cada provincia entregaba sus productos más valiosos como tributo al emperador. Aparece el “tributo del té”, así llegaba cada año a la corte el té de primavera.
El té imperial debía producirse en una forma especial y tenía un nombre especial que aludía a la calidad para el emperador y la corte.
En épocas de la dinastía Song las hojas de té se humedecían con vapor, se pulverizaban y se prensaban lujosamente en diferentes formas. Objetos redondos y ovalados con forma de medalla adornados con dragones y fénix (los símbolos de la pareja imperial.
El emperador Huizong compró el mejor té y editó una obra en 20 rollos sobre la manera de usar los utensilios, las calidades de té que más apreciaba , llegó a describir 20 tipos distintos.
Huizong pintaba y era calígrafo. Sus cuadros tenían motivos de té y sus poemas eran sobre el té. Alentaba a su población a tener un mayor cuidado en el manejo del té.

Al finalizar la dinastía Song, el consumo del té se extiende a todo el país y deja de esta reservado para unos pocos. El té se convierte en un producto comercial.

Un nuevo sentido se introduce entonces en la vida y el té deja de ser un pasatiempo poético. Se convierte en el medio para llegar al conocimiento de uno mismo.
Los budistas zen desarrollan un ritual completo de té y de éste ritual nace el cha no yu, la ceremonia de té desarrollada en Japón (el monopolio chino del té se mantiene hasta que entre los años 520 y 800d.C. los monjes budistas lo llevan a Japón).
Los monjes lo tomaban como estimulante para la meditación.
La nobleza militar convierte al consumo de té en símbolo de status social.
El arte de preparar el té es un camino de formación para elevarse espiritualmente e intelecualmente. La ceremonia de té no es una representación de carácter estético.

Se une el té con la filosofía zen.
Sen no Rikyu lleva el camino del té a su máxima expresión y florecimiento. Es considerado el mayor maestro de té de su época.
Sen no Rikyu sólo tená 19 años.
Fue el maestro de té de Nobunaga, el señor feudal más poderoso de la época.
Prefería los utensilios japoneses a los chinos.
Desarrolla junto a un ceramista llamado Raku una nueva cerámica de té con una capa de laca negra o roja sin ningún tipo de decoración
Intrigas políticas de la época llevan a Rikyu a cometer el seppuku (o harakiri).
Su camino del té se transmitió a través de sus discípulos y sucesores de generación en generación como pilar de la cultura y el alma japonesas.
Se desarrollaron diversas escuelas una de las más antiguas y grandes es la Urasenke y su actual cabeza de familia es un descendiente de la 16° generación de Rikyu: Sen Soshitsu

Cha No Yu

La ceremonia del té, la preparación y la forma de beberle té, una actividad cotidiana, se transformó en la senda del té (Chado), un camino para el autoconocimiento y el aprendizaje.
Se citaban cuatro principios :
Armonía wa
Respeto kei
Pureza sei
Tranquilidad jaku

Armonía y unión con la naturaleza.
Respeto por todos los hombres y las cosas.
Pureza exterior.
Pureza de los pensamientos.
Si se consiguen los tres principios con el tiempo se encuentra la paz interior (jaku)

Cha No Yu es un proceso de aprendizaje muy largo que no termina nunca.

Una ceremonia puede durar más de cuatro horas, el objetivo es liberar la mente de sobrecargas y de todo aquello que nos atormente.
Los movimientos se ejecutan de acuerdo a pautas predeterminadas, nada queda librado al zara.
A la hora indicada la ceremonia comienza.
Los invitados se lavan las manos y la boca en una fuente de agua.
Hay que agacharse para entrar a la estancia de té, la entrada es pequeña.
Posición de respeto y humildad, no existe la diferencia de clases, todos los hombres son iguales nadie tiene privilegios.
La experiencia zen es el punto central de la ceremonia.
Todo lo que hay en esta habitación está elegido con armonía y con esmero, nada puede distraer la atención y concentración de los invitados.
En el tokonoma se coloca un rollo de caligrafía con un dicho de budismo zen (un pensamiento o una máxima sabia) referido al motivo de la reunión del día, los invitados deberán comentar extensamente esta caligrafía.
En un brasero se encuentra una gran pava de hierro en la que el agua hierve suavemente.
Los invitados se sientan, llega el maestro de té y los saluda uno a uno.
Se ofrece algún dulce para endulzar el sabor del té que está por llegar.
Junto al brasero y la tetera hay una vasija de agua fresca y delante un recipiente para el té (chaire) con una funda de tela. El anfitrión saca de a uno todos los utensilios, el cuenco de té, el chasen para revolver, un paño, una cuchara de bambú (Chashaku), un recipiente para el agua del enjuague con un cucharón de bambú y el soporte para la tapa.
Los movimientos y las acciones están estrictamente definidos.
El anfitrión prepara el té (Matcha) y se lo da uno a uno a los invitados comenzando por el primer invitado.

¿y cómo sigue?

Participando de una ceremonia del té.

dónde

Jardín Japonés

Furaibo

Sensei Emiko Arimidzu

caramelitos de té

Las pastillas del Señor Té Verde

Pastillas de té verde matcha

100% natural

receta original de Peter Oppliger

enjoy!

 

5′ con Jeff Fuchs / explorador / tea ambassador

by tea alberti – 20 de junio 2011

 

© Jeff Fuchs 2010

1. How did you start your story with tea?

- My tea journey began informally in a home full of Hungarian food (my dad’s family), literature on far off places (which included tales of ‘tealands), and a tendency to try any and every food and drink we could find. I journeyed to Taiwan more than 10 years ago and was introduced to a ‘tea town’ high in the mountains by a friend, where I spent 7 hours straight drinking tea with an explanation of tea’s role in life and health…and how it was one of Asia’s great foods and commodities. I had my first tea ‘high’ here sipping an Oolong from Lishan – and I was hooked. It was something about the unpretentious commitment to making tea accessible while also introducing a ritualistic element to the whole taking of tea.Years later I would visit Yunnan and it was here (where I now have a home) that I was introduced to Pu’erh – the bitter green unfermented ‘sheng’s’ from ancient tea trees. These took my tongue on a journey I’d never had before and the culture and tea’s role in the local indigenous lives also took me on a physical trip. It was here that I felt something beyond appearances and beyond aesthetics truly grab my curiosity and passion. Here, the greatest teas are treated like friends and consumed out of simple kettles that burble on the floor – here tea has a social, a stimulant and a crucial role in every single day of these people’s lives. It was here in Xishuangbanna, southern Yunnan where I felt my own tea story reached a fever high.

© Jeff Fuchs 2010

2.What’s your favorite tea blend?

- Must admit that I’m not a huge blended tea fan – I much prefer single estate teas picked in Spring – I find that the combination of blended flavours reduces a true tea taste for my tongue. One tea that was somewhat blended was the result of a great tea buyer from Guangdong mixing three different green Pu’erhs; each one was from the same small village but from different mountain faces. One particular batch was bitter, one was incredibly fragrant and the third seemed flat….on their own they didn’t really hit the palate, but once they were combined, a beautiful alchemy of flavours hit the mouth. Blends can be fun but there is an old saying in Yunnan about blends that I think appropriate: “It is easy to hide a bad tea under beautiful names and beautiful colours”. Not always true but for me almost.

© Jeff Fuchs 2010

3 .What’s the best marriage you tried or imagined?

- I’ve often loved the Japanese rituals of ‘Chado’ where tiny savoury snacks and rice gluten cakes with red bean past are served after a sharp green blast of Macha (powdered green tea). One of the favourites for me though has to be a tea that is prepared by the Wa people of southern Yunnan. They heat a clay vessel (no water in it) with tea leaves, pepper corns and sometimes even chilly peppers inside. Gently, they shake the vessel and the heat starts to ‘cook’ the combination of flavours. When the tea leaves, chillies and peppercorns start to release their oils and flavours, then boiling water is added and the resulting tea is at first nuclear with heat and stimulants but after the combination of flavours really hits the mouth and body…one needs patience for it but the end result is surprising and powerful…and never to be forgotten.

4 . How do you usually takes your tea?

- I take my tea “if a tea is good I will take tea anytime, anywhere, with anyone, and in any occasion”. For me tea is the great eternal friend whose soothing and stimulant abilities never disappoint (unless it is a bad tea) and are always helpful for the head and heart. If one has time to take, one has time for tea. It is a great way to begin a new day and to take the edge off at the of a day.

5. What is your ritual of tea?

- I am informal about my rituals. For me it is about taking the time and making sure that every time I do make a tea I do it as well as I can. I travel with a supply of teas wherever I am. For me the morning tea, alone, wherever I happen to be makes the space and time seem familiar to me, and I love this ritual every morning. I’m also a fan of the mid-afternoon tea when the mind is slipping. I collect old Yixing teapots and usually have one wrapped in a sock in my bags somewhere and I often simply prepare a tea in the miniature one-cup pot and serve myself. Simplicity of preparation, a great tea and some time are all that is needed for tea….and of course time.

Recommended Reads The Time of Tea - Dominique Pasqualini & Bruno Suetgreat reading, bizarre references and some superb little details about tea, its history and preparation and its philosophy

Rikyu and the beginnings of the Japanese Tea Ceremony - Hebert Plutschowdetails of the ornate and historical origins of the Japanese tea rituals and a perspective on the crucial aspects of Japan and tea

The Ancient Tea Horse Road - Jeff Fuchs (of course I have to add this) a tea adventure and look at tea’s greatest (and most daunting) journey, across the top of the world from tea’s ancient origins in Yunnan into the Himalayas and beyond.

Pieces of advice

. Trust your tongue.

. Try to get to the source of tea – you’ll understand far more in 10 minutes of seeing, talking and trying than in a lifetime of reading

. Don’t get overly impressed with ceremonies at the beginning. First understand what tea is and then worry about pageantry.

. As social a force as tea is, never forget how to enjoy a cup alone – it is here that a little magic hits the soul.

Jeff Fuchs bio

explorer / author
Having lived for much of the past decade in Asia, Fuchs’ work has centered on indigenous mountain cultures, oral histories with an obsessive interest in tea. HIs photos and srories have appeared on three continents in World Geographic, Kyoto Journal, The Spanish Expedition Society, The Earth, Silkroad Foundation, The China Post Newspaper, New Ideas, Outdoor Exploration, Voyage, Outpost, The Toronto Star, The China Post and Traveler amongst others. Various pieces of his work are part of private collections in Europe, North America and Asia.As well as having consulted for National Geographic, Fuchs is a member of the fabled Explorers Club (www.explorersclub.ca), which supports sustainable exploration and research.
Jeff has worked with schools and universities, giving talks on both the importance of oral traditions, tea and mountain cultures. He has spoken to the prestigious Spanish Geographic Society in Madrid on culture and trade through the Himalayas. Fuchs’ work has been the focus of a television documentary in China and he has appeared on numerous national radio and television shows. He has also provided insight into indigenous tea culture speaking at the 1 st Annual North American Tea Conference.
His recently released book ‘The Ancient Tea Horse Road’ (Penguin-Viking Publishers) details his 8-month groundbreaking journey traveling and chronicling one of the world’s great trade routes, The Tea Horse Road . Fuchs is the first westerner to have completed the entire route stretching almost six thousand kilometers through the Himalayas and a dozen cultures.
He makes his home in ‘Shangrila’, northwestern Yunnan upon the eastern extension of the Himalayan range where tea and mountains abound; and where he leads expeditions with Wild China (www.wildchina.com) along portions of the Ancient Tea Horse Road.
Upcoming is a trek along another long lost ancient road: a Tibetan salt route in the eastern Himalayas never before explored by a westerner.contact: vandor81@gmail.com


Jeff also is global Tea Ambassador for Templar Foods exploring the world of teas in his journeys through Asia and sending in notes, video, photos and reports on rare finds in the tea world.
www.icedtea.com/tea-industry

www.jefffuchs.com
Thanks Jeff good karma!!!!!!

Diccionario del té, M

malteado (malty) término que hace referencia a una nota de malta considerada positiva

marchitado paso de la elaboración del té se extra parte del agua de las hojas

Matcha té verde pulverizado que se utiliza en la ceremonia del té japonesa; se obtiene una infusión color jade, rica y astringente.

metálico término que utilizan en la cata de té para denotar un gusto a cobre, seco o ácido en el té.

mohoso (mouldy) hace referencia a un sabor a moho en la cata de té

taza #252

5' con Sadaharu Aoki

by tea alberti

1. Cómo empezó tu historia con el té?

How did you start your story with tea?

- En una forma más natural. por atavismo soy japonés.

- On a most natural way, by atavism, I am japanese


2. Cuál es tu té o blend favorito? What’s your favorite tea blend?

- Earl grey + cítricos

- Earl grey + citrus fruit

3. cuál es el mejor maridaje que probaste o imaginaste?

What’s the best marriage you tried or imagined?

- Un té verde (no matcha) + masa sablé a la manteca

- A green tea (not mâcha) + sablé au beurre

4. cómo acompañás tu té? How do you usually takes your tea?

- En silencio tranquilamente.

- Quietly, peacefully

5. cuál es tu ritual de té? What is your ritual of tea?

- NINGUNO - NONE

Sugerencias para principiantes Tips for beginners – Perdón pero no tengo idea. – Sorry but I have no idea

Sadaharu Aoki bio
Chef repostero de la Patisserie Sadaharu Aoki en Paris.

Nació el 1º de Julio en Tokio.

Graduado de la Escuela Machida de cocina.

Trabajó en la repostero Chandon en Tokio.

Chef patissier of Patisserie Sadaharu Aoki in Paris.

Born on July 1, 1968 in Tokyo.

Graduated from Machida cooking School.
Worked at patisserie Chandon, in Tokyo.

1991 Arrived in France. Worked at Jean Millet’s and Couderc’s restaurants in Paris, and at Girardet’s in Switzerland.
1998 Opened his first atelier in the 7th arrondissement of Paris.
1999 Moved his atelier to the 13th arrondissement, making pastries for tea rooms, restaurants, hotels and receptions.
Started delivering his pastries to mode creators during Paris Collection such as Kenzo, Yohji Yamamoto, Chanel, Ungaro and Christian Dior.
Became responsible the French office of the Federation of Japan Confectionery Associations.
Also became consultant for major food companies.
2001 Opened his first boutique in the 6th arrondissement on December.
2003 Opened his second boutique in the 5th arrondissement and integrated the atelier and office.
2004 Opened his corner at Galeries Lafayette Gourmet.
2005 Requested by All Nippon Airways (ANA) to serve the dessert for its business class flights departing from Paris.
Opened his first boutique in Marunouchi, Tokyo in March.
2006 Opened his second boutique in Tokyo, at Isetan department store.

1991 Arrived in France. Worked at Jean Millet’s and Couderc’s restaurants in Paris, and at Girardet’s in Switzerland.1998: Opened his first atelier in the 7th arrondissement of Paris.
1999 Moved his atelier to the 13th arrondissement, making pastries for tea rooms, restaurants, hotels and receptions.Started delivering his pastries to mode creators during Paris Collection such as Kenzo, Yohji Yamamoto, Chanel, Ungaro and Christian Dior. Became responsible the French office of the Federation of Japan Confectionery Associations.Also became consultant for major food companies.
2001 Opened his first boutique in the 6th arrondissement on December.
2003 Opened his second boutique in the 5th arrondissement and integrated the atelier and office.
2004 Opened his corner at Galeries Lafayette Gourmet.
2005 Requested by All Nippon Airways (ANA) to serve the dessert for its business class flights departing from Paris. Opened his first boutique in Marunouchi, Tokyo in March.2006: Opened his second boutique in Tokyo, at Isetan department store.

http://sadaharuaoki.com/

Merci Sada!!!!!