Photo of Day 9: The Way of Tea
If my memory serves me well, you should brew a Yorkshire Tea teabag for between 4 and 5 minutes. You can leave it in the mug infusing until it's a good strong 'proper brew'. At work, I use the timer on my watch to make sure I brew for enough time otherwise it's too weak and somewhat pointless.
Not so with the Japanese Way of Tea which takes a good ten minutes of ceremony to get to the first cup, and is served without milk or sugar but, generally, with some kind of sweet food immediately before the drink.
Using the Matcha green tea we've been enjoying throughout our trip, The Way of Tea is a quiet, thoughtful process of precisely using the tea-making implements (linen cloth, tea bowl, ladle, caddy and the whisk) to prepare the perfect cup (70 centilitres of water at 80 degrees Celsius). Apart from memorising the correct sequence and placement of the utensils, whisking the Matcha powder with the water correctly to prevent bitterness is a real skill.
Hanging scrolls and flowers decorate the room and the host, perfectly attired in traditional kimono, pays respect to both the tea and the invited guests who, in turn, reciprocate with appropriate bowing. Apparently, following the preparation of the tea there's polite conversation where controversial topics are avoided and the chatter is more about the heritage of the tea-making equipment.
Mastery of The Way of Tea, learnt in special schools, can take ten to fifteen years but, in the end, what you get is a beautiful art form and the perfect cuppa.