Lesson Blog Feburary 28th, 2026

A gentle spring breeze blows through Shorai-an. Warm sunlight pours into the tea room, and the water in the kettle seems to be boiling a little earlier than usual.

Today's practice is using a tea scoop made from cherry bark. Learned how to use it differently from a bamboo tea scoop. After scooping matcha from the tea utensil and pouring it into the tea bowl, tap the tip of the scoop twice against the inside of the bowl to remove the matcha powder.

The flowers in the alcove are rapeseed blossoms and peach blossoms.

For the sweets, prepared “East Wind” (confectionery shop Shiono Akasaka).