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The name loquat derives from Cantonese lou 4 gwat 1 (Chinese: 盧橘; pinyin: lújú; lit. 'black orange'). The phrase 'black orange' originally referred to unripened kumquats, which are dark green in color, but the name was mistakenly applied to the loquat by the ancient Chinese poet Su Shi when he was residing in southern China, and the mistake was widely taken up by the Cantonese region ...
Called chanoyu, a traditional tea ceremony revolves around preparing and drinking matcha, emphasizing the mindful appreciation of each step, including whisking the matcha, the presentation of the ...
Sen no Rikyū (Japanese: 千利休, 1522 – April 21, 1591), also known simply as Rikyū, was a Japanese tea master considered the most important influence on the chanoyu, the Japanese "Way of Tea", particularly the tradition of wabi-cha. He was also the first to emphasize several key aspects of the ceremony, including rustic simplicity ...
Tea with its utensils for daily consumption Tea plantation in Shizuoka Prefecture. Tea (茶, cha) is an important part of Japanese culture.It first appeared in the Nara period (710–794), introduced to the archipelago by ambassadors returning from China, but its real development came later, from the end of the 12th century, when its consumption spread to Zen temples, also following China's ...
The Japanese tea ceremony (known as sadō/chadō (茶道, 'The Way of Tea') or chanoyu (茶の湯) lit. 'Hot water for tea') is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha ( 抹茶 ) , powdered green tea , the procedure of which is called temae ( 点前 ) .
The Japanese version of the jester, taikomochi were once attendants to daimyō (feudal lords) from the 13th century, originating from the Ji sect of Pure Land Buddhism, which focused on dancing. These men both advised and entertained their lord and came to be known as doboshu ('comrades'), who were also tea ceremony connoisseurs and artists.
Preparation of Sencha tea A set of Sencha utensils, Sasashima ware by Maki Bokusai, Edo period, 18th–19th century. Senchadō (煎茶道, "way of sencha") is a Japanese variant of chadō ("way of tea"). It involves the preparation and drinking of sencha green tea, especially the high grade gyokuro type.
Adding Japanese curry to pot pie creates a rich, deeply flavorful filling with a perfect balance of savory, sweet, and umami notes. Its thick, velvety texture enhances the dish, making each bite ...
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