Secret Teatime:Tea Bowl Making

       In October I went over to Secret Teatime's studio in Scarborough. I had signed up for their fall Chawan workshop and was eager to try my had my ceramics. We started with an overview of the history of tea ceremony up till present day and covered the shapes of a tea bowl. Helen treated us to seeing her perform
       It was another great Saturday with Secret Teatime. Our group each made a chawan (tea bowl) the first day. Before we met the next Saturday, Helen and Sorlie glazed and fired the works. They were then presented to us during tea ceremony.
      For the first section we had usucha (thin tea). It was very interesting to see the difference between Urasenke and Omotesenke, the latter being what Helen was using. The biggest for me is the "snapping" of the fukusa before folding. The whole style was beautiful and had little intentional sounds that were absent from Urasenke.
        Back to our bowls, I was very pleased with how my chawan turned out with the glaze I choose. I depicted a buddhist flame on the shoumen (front of the bowl) and a fox inside it. I choose these two symbols as I find them together in images from shrines in Japan. Also, Inari's symbol is a fox. To me these fit together and worked very well as a piece.
       As Sado is a life long learning process and I have been enjoying practice with the new piece. I enjoyed my time at the studio and the company of Helen, and Sorlie.


       If you were to make a chawan what would it look like? Would you use any imagery? There are so many possibilities out there, What would you do? -KAT

________________________________________________________________

Follow me for more @bellmanart  /katherine.bellmanart 

Don't forget to follow this blog.  Join the Tea Team!

26th year of life

    I quickly wrote this out and wanted to have it posted so I can never go back on my own word. I wanted to share this with everyone as well as it may interest you or spark your own little life goal as well.

"It is the eve of my 26^th birthday. My gift to myself is going to be tea. You are going to think I am crazy but hear me out.  I already have tea, I drink it and enjoy it. Although for the last few months I have lost my passion for it.  On the way home I was reading a book by a Urasenke master and he described how tea is a way of life. I had already learned about this from many books before but it just seemed more fresh from his written words.

    Chanoyu or The Way of Tea is a way of life. Everything in the tea room relates back to life itself. The four virtues are very important, especially now in such a technological society. What I am trying to explain is that I want to live by these virtues.

  Over the next 4 years I will be focusing on one virtue at a time, while learning and striving to live by them all. But by focusing on one at time for a years length I can truly live through tea.

   To devote myself I am going to post these virtues at my home, my work and eventually tattoo (one at a time) on my body; as reminders of how important these are to my daily life. I have been such a scatter brain, over spender; thoughtless, unforgiving, unloving etc the list is endless. I wish to be a true human being through tea with use of these virtues.

  I depart for a work/vacation and will keep these virtues close to my heart each day of the two weeks. But as of now I will live as I have wanted to. I am taking back tea which I lost and bringing it back in to my life as I once had.

    Ichi no Ichi- I cannot let a moment pass by without realizing how important each moment is."

Below is a link to information on these virtues:

Tea Ceremony:

'via Blog this'

Chanoyu and okashi

      For my past few classes I have been enjoying a dry sweet when I have my tea. To the left is what this sweet looks like. It melts in the mouth and is not as sweet as Canadian/America candies.
    These sweets come in other forms such as seasonal shapes (flowers, leaves etc) but this one can be used for any season it seems.
    This type of dry sweet is used for usucha or thin tea. Not many people have tried its other form koicha or thick tea. Thick tea, from my research, is served to all guest from the same bowl. It is passed from guest to guest till it is done. The sweets that accompany this tea is moist, like a jello consistency or almost cake like (fondant more so).

    The image I have used to show you this usucha sweet is from Rakuten, an online shop that in itself acts like a mall. I have found everything from food to kimono to even tobacco accessories (kiseru even which is traditionally used in tea ceremony if the guests smoke). The other three images are examples I found in google images of other types of sweets or Wagashi.  The pink one is my favourite that I look forward to every spring. It is a mochi rice sweet with red bean paste inside, warped with a salted sakura leaf. Truly a great sweet with any tea.
      Check out Rakuten, your local china town or even a local Japanese specialty shop to try out these sweets!!

  

      

Surprise at my door!

Thursday, I went outside to get some fresh air after watching a lot of Chinese dramas, I set up The Sorcerer and the White of Snake(白蛇传说) to load and went out the door. Upon opening it I found a box at my door which the customs label stated there was a tea cup inside. At first I thought I had forgotten about an e-bay or Yuuki-cha purchase I had made perhaps over my vacation. 
    Once I finally opened the box I came to realize this was the package from KingKoh who also sent me incense.
    This tea cup is a beautiful chawan. I am still in shock that I have this piece of art. Strangely enough I had just purchased a cast iron pot to use for chanoyu practice this very same day. Since opening it I have been starring at the bowl, picking it up and feeling the unique textures it has. 

     Koh left me a note inside of it, " I put this tea bowl in that I made as a suprise. It has a white Shino glaze with a white oak ash on the outside that turned green. The inside has crawled and stayed white. I also infuse my bowls with reiki energy. I hope you enjoy it."

 On a smaller green note says" Shinorei", which I believe is this bowls name. I am curious as to which kanji is used to write it's name. On another note, I am glad that this came when it did. I have been working on an assignment for Tea classes which I am to create a Problem-free-contemporary tea service. I choose Chanoyu to use as a basis, which I am slowly studying. The tea bowl, I am sure, will inspire such assignment. This gift made my week much better after having an Asthma attack on the way to work Tuesday, I am fine now though as I am taking various medications. I am off to grab a few things so I may work on an art piece this afternoon (after going to Tao Tea Leaf~). 
   I can not thank my friend King Koh enough for this amazeing surprise!

Kimono

As part of my Chanoyu education I have been practising the art of putting on kimono (kitsuke).  Kimono today was the end result of the kosode from the Kamakura period. It started as an undergarment and evolved to its current form since then.
  The main part I find that helps me in Chanoyu is the obi. It keeps my back straight and prevents me from slouching over. There are many different ways to tie the obi. Some are meant for a particular age group or time in ones life.  For these images I am wearing a Michiyuki, a "rain coat". I decided to wear it as it was a bit chilly out, it did the trick.
      For kimono it is traditional to wear tabi socks which have a split toe to wear sandals. In the second image I am wearing 2.5 inch approx. high geta, they are a bit hard to walk in.
       I really enjoy wearing kimono and hope to share my kitsuke with you all here on Tea Journey and over at Split/Gender (My Art blog). Keep an eye out for random posts with kitsuke snapshots and a little history about kimono.

Do Matcha: How to make matcha

 
 A while back I was asked if I would like to do a review for DoMatcha. I quickly accepted and did not expect to receive not only a full can of matcha but a whisk and holder.
     I tried the tea a few times casually to take notes on the tea itself. Then finally  I sat down to do a final tasting(what you see here).
    I was impressed but the amount of froth that appeared on the surface of the liquor, it seemed almost thick. For a few moments I wondered if I had made Koicha( Thick tea) and not Usucha (Thin tea) by mistake, but I was proved wrong when I tasted it.

For this tea I used my special chawan from the AGO, purchased last year when they had Jackson Polluck and other Modern artist's work on show. I used the new chasen from DoMatcha and the holder for this set up.
        The tea itself has a very nice bright green hue and finely ground, there was no need to sift it. The tea itself was smooth. It had a cooked bean scent and tasted vaguely like brusel sprouts and finished with a dark chocolate taste on the tongue. It had a medium body for the amount of matcha used. Very pleasant. This has become my morning tea since its arrival.

    After looking at Do Matcha's page I found the following information:

 Certified organic by JONA (Japan Organic and Natural Foods Association), this premium, organic ceremonial Matcha is the purest and most sustainable way to enjoy the ancient Matcha tradition. Our DoMatcha Ceremonial Organic Matcha is produced in the Uji Region, in Kyoto, Japan where matcha originated over 800 years ago. (Makes about 25 servings.) $33.99 USD

How to Make Matcha

 ** Refer to images as reference
1. Warm up bowl and matcha whisk (chasen) with warm water. This cleans them and preps the whisk for use.

2. Place 2-3 scoops (chashaku) into the bowl (chawan)

3.Add in about 3-4 oz of 80 degree celcius water

4. Whisk quickly at the writs in a "W" or  "M" figure with whisk till frothy

5. Enjoy!

I am glad that I got to try this organic matcha. I try to keep a few different grades on hand (small quantities of course for freshness) so that I can change depending on my mood. This matcha is perfect for everyday Chanoyu practice. It has the right balance I look for in a matcha for this purpose.
     I look forward to possibly trying other matcha's from DOMatcha. I want to thank DOMatcha and Tiffany Picard for this opportunity to do this review.

For more posts on Matcha check out our Matcha Tea page Here! Enjoy~!

small kimono challenge- On going project for spring/summer

Mamechiyo Alice ensemble

1. How did I hear about kimonos& first kitsuke toughts and stuff
2. My dearest kimono item(s)
3. My most used kimono item(s) (not counting jubans, datejimes etc.)
4. My least used kimono item(s)
5. My favourite coordination(s) so far
6. What things I like and what not in kimonos(&why)
7. Kimono confessions. Did you know that... 
8. The massive want-to-buy-list(or in this situation what-I-would-like-to-buy-but-don't-have-enought-money-or-any-occassion-to-wear-it-list)
9. My biggest fears&wishes what comes to kimonos
10. My biggest inspirations in kimonos 
11. My kimono collection
12. The evolution of my kitsuke
Maybe the biggest challenge will be that I need to put atleast one pic or video in every post...!
From: kirakirakimono


    I am hoping to go through all of these questions over the next while. Kimono is an important part for Chanoyu so instead of posting this to my art blogger I am posting it here. Please look forward to how this progresses. Prosperitea set review is in the works~

Haru Matsuri 2012 @ JCCC

This past Saturday I went to the Japanese Canadian Cultural Centre. I was invited by my chanoyu Sensei to see a temae that I have not done yet, demonstrated by the Toronto Urasenke group.
       Since I have not reached this Temae yet it was a nice glimpse at what will come. I tried my best to take note of anything that may be different between a woman and a man being the host.
    My Sensei for the course of the demonstration at the event described what was happening to all the viewers as two women students had tea.
     It was nice to see a tatami room being used for tea, as well as being a witness to the tea ceremony rather than as a student or guest, assuming almost a "god" like presence in which the audience did not exist.
      After everything I thought it was time to try out kimono dressing that was done by the Toronto Kimono Club (of which I am now a member of). It was great to talk to other that understood all the information out there about kimono. Back in Undergrad, I spent many hours studying and looking at Kimono online. I did not have money at the time for such luxuries but I did make my own kimono (which still needs a little work) for a performance piece in first year.
     After much thought I have finally ordered my first Yukata which I can wear this summer and to The Tea Guild of Canada BBQ~ I can't wait!

Yuuki-cha- Order

    Earlier this month I purchased Chanoyu supplies and then I purchased more tea. The two teas I got are Miyazaki Oolong and Kagoshima Black Tea.  I have yet to try the black tea but the Oolong has a light scent of an astringent Darjeeling. After brewing it was a very green leaf. I hope to do a proper tasting latter on. 

    The company gave me a great slip which has all the brewing information on it. I quickly made the tea after opening the box. I also got a red Natsume and a small caddies for matcha. It has a double lid and I am going to use it for my bonryaku temae tray I have set up at all times. At least now that I have the Natsume, I can practice putting matcha in it. I have included a few links to "Tales of Japan" by Kohei in Japan. Sometime in march I have Vol. 1 of Chanoyu handbook, really excited to have a  reference to check at home between classes. Yuuki-cha sells organic Japanese tea and has extensive information on radiation if you wish to read it (Its all safe!) , please support Japan in their time of need.

         Putting matcha in a Natsume                       

   Scooping matcha from a Natsume in Chanoyu

Chanoyu supplies from Tea Dogu!

Opened package after removing newspaper "cushioning" 

Kaishi papers and sweet fork

Fukusa Basam

Boxes for Fukusa and Kobukusa

Red Fukusa

Kobukusa

    I can not wait to resume classes this month, now I can practice folding a fukusa outside of class. This all took exactly a week to come in the mail (via. Air Mail), very impressed with this online shop. Till next time ~
 じゃね～(Ja ne)

Happy New Year

    I hope each and everyone of you had a great new year. This year will be great for all of us. Together with the Lolita Vulgar Team, we are working on putting together an online magazine (We are still accepting submissions!). The spring (weather pending at the moment) I will be performing casual chanoyu  for anyone who wishes to participate, more information on this as the season approaches. This year I am going to submit for the Toronto Arts Grant to work on a body of work for Grad School, or rather something that will work me towards it. Hysteria II has changed to a male version, I hope to get my needles into this sculpture series soon. The tests will be interesting none the less.
     At this present moment I am working on sketches for a birthday gift to My dear younger brother who is turning 23 this month. It's going to be a fair size at least over 22" by 20", all ink and perhaps some tea as a stain behind it. Shuuhei (my cat) has been eagerly watching my pencil move the past while, he is just as excited for new work as I am.
           I hope to have your support through this new year. May we work together to make the world a bit brighter through art!

Naming ones tools

   For a few years now I have been browsing Rikyu, a website dedicated to all aspects of antiquities for Chanoyu. In the wooden tool section I have realized that each tool has a dedicated name, carefully selected by the artisan. When I first started to look It never clued in that these beautifuly etched kanji were names.
  But now I am aware of them, thus I seek names for my chasaku (my best one as I have three) and chasen .
   Finding a name itself is difficult. Just as is finding a holder for it like this one on the side. Traditionally a tea master carves their own chasaku, I am not a tea master but I wish to use my artistic skills to create one just the same. Having this duality between Teasist and Artist makes it interesting. For some the idea of spending ones time carving a tool for tea is time better spent on learning. Though tea should be learned, in my view, through all methods. Learn about how a bowl is made, learn how zisha clay is used, learn how to pick the right leaf size, etc. All feeds into the study of the leaf. Just takes decades to learn, I am short over 5 years of missing experiences for the first decade of study. What will one learn in the next?

Prepareing for Spring

　As most of you know by now I have been studying tea for quite some time now. With my full lessons (George Brown program and  Chanoyu lessons) I have come to the point where I want to invite my followers or anyone else for that matter to join me for a cup of tea (Or a few).
     By taking these Chanoyu lessons I hope to come up with a date(s) and time(s) I will serve tea to whom ever may wish for a cup. Whether this takes place at High Park at the peak of Cherry Bloosom Viewing or on the busy streets, I am still working out. The meanings behind each location and the tools I will use need much thought. Will I dress in Kimono, my usual attire or perhaps "change" to something else? Questions questions questions.  Much learning on my part as an artist as I have only done Performance art a few times. Once I wore my modern kimono down town to class (it was black with an IPod design on it) and the other was cosplaying as my ego for a large school project.
   Anyhow I just wanted to put that out there for people to look forward to.  On a side note I plan on sending out postcards for Christmas/New Years, if anyone wants to be on my mailing list before I get any of these printed feel free to e-mail me. Till latter~

Ceremonial Matcha - Majesteas

                       Recently I have been starting each day with matcha. I set aside enough time to quietly prepare it in a meditative way. I quickly ran out of my matcha and went out to get a new one to try. This one is from Majesteas.  I noticed it in the shop about a week before I ran out. The kanji on it captured me as I sought to translate it, but failed.
      Getting it home I eagerly waited till the next morning (Friday) to enjoy the tea. Although it was not until Saturday evening I decided to write about this brew. Earlier I had visited a Man I had met over a year ago at Allen Gardens who I over heard taught Japanese Tea Ceremony. I contacted him and I enjoyed a ceremonially prepared cup of match with him. We discussed the utensils he used, the historical aspects of ちゃのゆ, and he began to teach me how to fold the ふくさ(fukusa).
       Starting in November I will begin learning 盆略手前 (bonryaku temae), tea prepared on a tray. It is quite different from how he served me which was 立礼 ( ryūrei) which he used a table like structure and I sat at my own table as a guest. As an artist I am eager to learn more about ceremonial styles as I can. Especially with my tea series taking over my usual women dominated work.                                                 
        Anyhow enough of my ramblings and back to this tea. When I opened the package inside the tin I was welcomed by a very vibrant green powder. I eagerly filled my kettle with spring water from Muskoka.  After letting it cool in my glass pitcher for a while I sifted the powder and whisked it. Vibrant green with  fine foam greeting me. I quickly drank it. It was like milk chocolate with 40% Dark mixed in. Very smooth on the tongue. I decided to accompany this with a mini sponge cake with apricot filling, they complimented each other very well. I can not wait to learn more about matcha preparation from my new sensei, and perhaps I can get my Japanese sensei to help me translate this tin some time. 

Charcoal?

     I have been a little busy putting things together for some submission deadlines. Writing, documenting, editing etc. Although I was eager the other day to start and almost finish these works.  I am very pleased with the simplicity of them. This "Tea" series will continue for some time to come.
   On a side note I am also going to begin learning Japanese Tea Ceremony starting this Saturday. I am eager to learn "茶の湯” or Chanoyu. The long Zen Buddhist and cultural history interest me  so much it was a must to begin these lessons. There was a book I saw the same day as these pieces were made at Japanese Things (Harbord St, Toronto) which went over the history and context for it, this book will soon become part of my tea book collection.
  I also started two more elongated paintings but they are still being worked on. Building up the tea stain on it is a process I am still learning. These paitings have more colour but will not feature any Japanese writing.
    I have also begun to knit again, reteaching myself basics through a hat, arm warmers etc for the coming winter. Once these skills are back in place I will fully begin Hysteria II. As for the grid, I am working on cleaning my room so I will have space to work on it and other works at the same time. I found an easel near Queen street, so this will be put to good use (Sorry Matt, I'll help you set up my other one in the basement studio).
          Anyhow keep an eye out. A lot of interesting things are going on over the next while. Till next time~