Eleven days have past without an update to this blog post for January Hot Tea Month.
I could give a host of reasons why, but let’s just stick to “Life Happens”.
Note I have been true to my commitment to exploring tea every day, the placing pen to paper, not so much.
So let’s play catch up and keep it short and sweet.
Being at home today gave me time to reflect upon an event I attended a few weeks ago at Globus Washitsu . This event, TSUCHI, featured 5 Ceramic artists. The creations, beautiful, each piece with its own special meaning and message. I was also graced with the opportunity to speak with two of the artisans, and for me, this is always an honor. We spoke about certain pieces and how they were created, the techniques used, the glazes, the colors. How each work has a life of its own and can result in unexpected patterns of beauty.
I could not resist picking up two teacups that caught my eye, one created by Mako Nishimori owner of New York Togei Kyoshitsu a ceramics studio where one can learn the art of Japanese pottery techniques. We spoke about some of her wonderful creations and how different techniques affect the outcome.
One very unique sculptured piece was in the shape of a wreath. Mako showed me the interior of the design explaining how lighting could be inserted inside and beams of light would escape through the small holes at the base of the sculpture.
The other treasured cup I brought home, was created by Gary Pagano, of Chabuta, what attracted me to this piece was its delicacy, color and the raised design that resembled a phoenix rising in the center of the cup.
Gary and I spoke at length about artisan works and found like-minded-ness in many things. I look forward to attending more events at Globus Washitsu and am very excited to visit the upcoming Kimono event in February/March.
Oh, and by the way I am still obsessing over this matcha whisk
This evening I had the distinct opportunity to attend, another reading of Ducklings, written by Amina Henry. The venue, National Black Theatre, was a great space for this rendition. The audience lively, the performers, spectacular and the choreography amazing. Another great night, matcha in hand.
A Special Day, Mom’s Birthday, we had Red Velvet cake and Lord Petersham tea her favorites.
Ok, I’m hooked on “Empire”, looking forward to tonights’ segment with treats and tea.
Getting ready for my daughters dance company intensive this weekend, lots to do and I get to make the tea. Up until the wee hours I happened to catch a re-run of a Living Well segment “How Tea Can Boost Your Health” originally released June, 2014. Interesting…
Day One: Movement Of the People Dance Company’s Winter Intensive at Barnard College.
For the lunch break I sauntered down to Dig Inn, a Farm to counter dining establishment. I was pleasantly surprised to find a nice selection of tea.
I did not inquire about the hot tea selections as the iced selection was calling me. The “Artisanal” teas are supplied by Brew Lab Tea and the choices were Lemon Raspberry Rooibos, Vanilla Mint Rooibos, Ginger Black, Passionfruit Black, Shady Pine (unsweetened green) and Simple Black (unsweetened). The description on the menu states the blends are sweetened with agave. I tried the Vanilla Mint Rooibos and was satisfied with the profile and also surprised it was not over-sweetened.
Enjoying the excitment of the participants and having conversations with the dancers is a joy. We spoke about many things and of course, tea.
Day Three MOPDC’s Winter Intensive and Free Studio Showing
Playing to a full house, the ladies and gentlemen gave superb renditions. The segments, many being created in the six hours remaining of the dance intensive. The 4 to 7 minute dance renditions, showcased the movements explored in the intensive, as well as the choreographers visions and ideas of past and future works. The potential for these snippets was apparent with every performance.
After the final piece “Movimento do Povo“, choreographed by Joya Powell, the floor was opened to feedback from the audience. I have been to several sessions that encompass this component where, once announced, the audience leaves in droves beating a path to the door. This was different most of the audience attendees stayed and gave constructive praise and feedback. Upon exiting they enjoyed the snack and tea service in the entry way. I served SerendipiTea, Ambrosia, an organic Rooibos and RoseHip base accented with apples, chocolate bits, cacao nibs, mango and vanilla. The crowd enjoyed it and we were soon “out of tea”. The Intensive was deemed a success and the company has been requested to coordinate another in the near future. Congratulations to all.
I hope to quickly get to the posts listed below shortly, so much to write…
Day 20 Pinning Ceremony at Specialty Tea Institute (more to come)
Day 21 A day of friendship filled my cup (more to come)
Day 22 Happy Birthday to Me (more will be revealed)
Day 23 Continuing the Birthday Bash (more will be revealed)
Thanks for your patience.