Lesson Blog Jul 25th, 2026

It is a sweltering summer day; the water sprinkled on the Roji, garden approach to a tea house, dried up in the blink of an eye.

Today, we are practicing the mizu-temae, water-only tea preparation. This is a summer procedure of the Kobori Enshu Ryu in which tea is whisked using cold water instead of boild water by charcoal.
Each time the ladle scoops water from the mizusashi (water container), the ice creates a refreshing, cooling sound.

The flowers in the alcove are sokobeni-mukuge (rose of Sharon with a red center) and saotome-bana (Chinese fever vine).

For sweets, prepared "Fukumizu" (Kame Suehiro,Kyoto).