French Cuisine

As I mentioned at the introduction, cooking is my hobby.  Today, I had shared the precious time with my friends, one of whom is a teacher of French cuisine.  We had cooked mussels from Mont Saint-Michel, France,  the dish in the name of Mousles mariniere.  Main dish was a pheasant from France.  In Japan, chicken legs are good in comparison with breasts because of feeling leg elastic.  However, in France is the opposite state.  The bird breasts are good places to taste it.  The menu in French was Faisan en deux services, les filet roti, les cuisses confit au chou, jus de faisan au thym.  The taste of mixed pheasant's juice and cabbage was extreme.  The dessert was tarte pomme au calvados, glace au caramel, which was simple but exquisite, and flavoured calvados.  I supppose that cookings especially fishes and birds are anatomy and subjects such as biology, science and math, because we have to know various body parts and structures, such as the place of joints and bones.  We will not be able to have a great food without knowing them.  Still the French have a really good appetite for food. It is certain the Japanese as well.

Thank you for your reading to the end.

Pearson

In these days, the topics of blogs were only wine and foods, so I changed the topic into English.

Pearson ( http://pearsonpte.com/Pages/Home.aspx ) is the name of an English test.  According to their HP, Pearson is an international media company with market-leading businesses in education, business information and consumer publishing.  They provide the Pearson Test of English Academic "PTE Academic" endorsed by Graduate Management Admission Council® (GMAC®) and General "PTE General".   PTE is not TOEIC, TOEFL or IELTS, whereas the test scores begun being admitted by UK border agency, Australia student visa and English requirement of some universities.

The advantage of PTE is very fast from apply to result.  If they have a room, we can applying two days before the test day. Then, we can receive the results within 5 days, in some cases, they are receivable on the day.  In addition, people will take a test in a booth, so we can concentrate on it. 

However, disadvantages are that there are less recognition and less places to take a test, so it may difficult to prepare for tests.  Indeed, it seems to be difficult to get a high score, because their tests are based on computer test using head sets, so we have to have typing skills.  Moreover, the test is set more practical for receiving the lecture in the university.  For example, after listening to some one's lecture, examiner have to summarise the lecture for other people.  Another example is listening to one sentence, and repeating it again immediately.  I suppose that their test is very practical, but I could not understand how they check pronounciation and give points by computers.  Of course, the topics are almost all academic from wide range.  Actually, it is not enough test information for a practice as in other tests.

Overall, this test is, probably, considered a new business tool to gain examine fees and filter the students to diversify nationalities as well as postgraduate certifications.., because people can apply easily by above reason, and the examination fee, US$209.00 excluding consumption tax is a little lower than other similar tests.  If so, that is an interesting way to think, because education is a kind of business.  The Japanese tend to consider in a public stance that education is recognized as high public, whereas the Japanese are likely to prefer having qualifications.  Certainly, I understand people who have qualification study positively, and it is an easy way to judge some one...especially, in such as case of recruiting.   However, I believe that quantitative evaluations are more important, that is difficult though.  As a result, I suppose that its all depends on personal reliance and value.  Abstract...far from practical studies...

Thank you for your reading to the end.

Ripe Wine

Fortunately, I had an opportunity to experience the marriage of aged steak and wines at a home.  The taste of aged steak was quite different from normal one in terms of beef fat and flavour.  Normal beef fat remains for a long time in the mouth, but aged one are mixed gently.  That was my first experience.  Needless to say, the combination of both was excellent.  We cerebrated our friends' birthdays and shared their birthday vintages' wine.

1. Robert Moncuit Brut NV
2. TAITTINGER 2002 (Quite different taste from yesterday's 2003.  I preferred 2002 to 2003.)
3. TAITTINGER correction "Sow" 2002
4. Felton Road Chardonney Block 2 2008
5. Puligny Montrachet Les Cailleret 1997
6. Domaine de L'ARLOT Nuit Saint Georges 2002
7. Domaine de L'ARLOT Nuit Saint Georges 1999
8. HERMITAGE  Paul Jaboulet Aine La Chapelle 1997
9. Bouchard Pere & Fils Le Corton 1971
10. Chateau Ducru-Beaucaillou 1966

Thank you for your reading to the end.

Gibier

Attention: To Vegetarian and/or Animal lovers, Please kindly do not read this blog.  Thank you.


In Autumn, some people expect to have Gibier which means birds and beasts such as colvert, canard, perdreau, faisan, grouse, bécasse, lièvre, chevreuil and sanglier mainly caught by hunting.  I have only had colvert, canard and beasts, but never eaten others.  Those ingredients are used for mainly French cuisines as Gibier.  Before coming Winter, Gibier stores nutrition in its body.  Therefore, it is good time for humans to have.

My favorite restaurant and chef provided us many kinds of Gibier, mainly pate and roast.  Of course, we enjoyed wine which were prepared by the teacher, mainly Rhone.  Only tasting ripe wine was difficult, because of smelling animals strongly, not bouchonne.  However, the marriage of grouse and wine was so nice.  In Japan, grouse, "RAICHO" is designated as a  national protected species...so no one can catch them in Japan.  Mainly, grouse is hunted in Scotland.

1. TAITTINGER 2003
2. CNDP  Ch. de Beaucastel 2003
3. CNDP  Ch. de Beaucastel 1993
4. Sait Joseph  Jean Louis Chave Offerus 2003
5. Cote Rotie  Robert Jasmin 1993
6. Cote Rotie  Robert Jasmin 1983

Thank you for your reading to the end.

Heston Blumenthal

I went to have a dinner at Dinner by Heston Blumenthal ( http://www.dinnerbyheston.com/ ) located in Mandarin Oriental Hyde Park, London, because my precious friends came to London.  Mr. Heston is famous for a up and coming chef obtained a third star at the Fat Duck ( http://www.thefatduck.co.uk/ ).  We tried to book that restaurant, but we gave up due to the full booking.  Therefore, we went to Dinner by Heston Blumenthal, 1st Michelin star.

We ordered Salamugundy ( Smoked calves hearts, beetroot, horseradish and walnut ): 1723 The Cook's and Confectioner's Dictionary by John Nott, or Roast Scallops ( Cucumber ketchup & borage ): 1826 The Cook and Housewife's Manual Mistress Meg Dodds as a starter, and Powered Duck Breast ( Smoked confit fennel & umbles ): 1672 The Queen-like Closter or Rich Cabinet by Hannah Wolley, Spiced Pigeon ( Ale & artichokes ): 1777 The ladies' Assistant and Complete System of Cookery by Charlotte Mason, or Black Foot Pork Chop ( Spelt & Robert sauce ): 1816 based on Creme's residency in London, as a main, and British Cheese with oat cakes, Yorkshire chutney, and cider apple.  Of course, we ordered a glass of champagne and a bottle of red wine, Pierre et Jean-Baptist Lebreuil Domaine les Guettottes 2006, and a glass of desert wine, Frits Haag 2006 Brauneberger Juffer Sonnenuhr Auselese.

Their dishes were based on the historic British gastronomy, but their dishes were changed into modern and put French essences.  Their service quality was also high.  In some restaurants in London, service staff very often asked us whether we enjoyed their dishes.  Actually, we enjoyed the Heston since their food was stylish.  The restaurant was so crowded with super British business men and ladies, as if there was no the recession in the world.  It seemed that most people would not expect for the British food.   At least, I still have an image of it only being fish and chips, or simple food.   However, the British cuisine in London seemed to be getting better and better. When I walked around London and found that there are foreign chain food shops, especially from the USA. I thought London is racial melting pot than before.  Personally, I prefer a small restaurant which is managed by a good chef or family like a small sushi restaurant or bistro rather than large capacity one.  Alain Ducasse begun showing the kitchen, because he was inspired by the style of sushi restaurants.  The Heston's kitchen was opened as well.

Thank you for your reading to the end.

Tower Bridge & Big Ben

I had backed from Frankfurt to London.  I went to sight seeing in London, because I had a spare time.  I do not remember whether I visited to Tower Bridge and Big Ben 15 years ago.  At that time, I joined the group tour, so I had to go though by bus quickly.  London Bridge and Big Ben was so beautiful and massive more than I had expected.  I went up to the top of Tower Bridege ( http://www.towerbridge.org.uk/TBE/EN/ ) which was built in 1894, the height of Bridge is 40m.  I also visited Tower of London (  http://www.hrp.org.uk/TowerOfLondon/ ) was built in 11 s.c.  We could see the Crown Jewels, The Cullinan Diamond, called The Great Star of Africa which is the largest diamond in the world, 530.20 carats.  The Great Britain in the Age of Geographical Discovery is over my imagination.   Big Ben ( http://www.parliament.uk/about/living-heritage/building/palace/big-ben/ ) was completed as Gothic Revival Architecture in 1854.  The architecture and sunset view was so beautiful, I did not have any words to express.  We can see the many artistic and traditional buildings everywhere, and London is mixed with both traditional and modern buildings nowadays.  The Victoria and Albert museum ( http://www.vam.ac.uk/ ) was also interesting.  We could see the correction from the world such as  Jewelry,  furniture, carpet and fashion.

Thank you for your reading to the end.

Germany ~ Mosel ~

I was happy to see the vineyard in Mosel, because I have learned there are steep mountains in Mosel, so it means that workers have strict conditions to pick up grapes.  The workers need life ropes in some cases.  Therefore, I can understand the reason why the price of wine is expensive.  Especially, foreign products which far from us like wine is difficult to understand the reason of cost, but everything has reasons.  Even so steep, the view of mountains and river shined by sun was so beautiful.   We visited Dr. Loosen ( http://www.drloosen.com/index.php ) and Markus Molitor ( http://www.markusmolitor.com/ ).  Mr.Loosen explained us by himself about their 11kinds of wines and vineyard.   1) 2010 Dr. L Riesling trocken 2) 2010 Wehlener Sonnenuhr Riesling GG 3) 2010 Urziger Wurzgarten "Alte Reben" Riesling GG 4) 2010 Erdener Pralat "Alte Reben" Riesling GG 5) 2010 Bernkastel Lay Riesling Kabinett 6) 2010 Erdener Treppchen Riesling Kabonett 7) 2010 Urziger Wurtgarten Riesling Spatlese 8) 2010 Wehlener Sonnenuhr Riesling Auslese 9) 2010 Erdener Pralat Riesling Auslese Goldkapsel 10) 2006 Dr. Loosen Riesling Beerenauslese 11) 2008 Bernkasteler Lay Riesling Eiswein.  We understood well how workers select grapes for grading while picking.  After enjoying tasting at Dr.Loosen, we visited to taste 10 kinds of wines at Markus Molitor.  On the way back to Rüdesheim, we run along the Rhine river by coach with watching historical castles, steep sided vineyards and the Loreley rock.  Those views were quite different from Scotland where I had looked at.        

By the way, when I visit and hear about wine from owners of winery directly, I suppose that a good winery (company) is that the owner who knows the process, logic and worker's responsibilities well manage the winery.  I sometimes talked with managers of companies, some of them assert that the role of managers control a organization or archive their targets, so they do not need to know the technical logic, the manager is a conductor as an example.  It is certain that managers especially in giant corporations may be difficult to obtain skills to make products, but they should know about the logic.  The conductor must be studied well to obtain knowledge.  In my opinion, someone can not understand the technical logic, there is no qualification of managers.  Hopefully, I want to be a well-known person or to know a company fundamentally well.  That is not only a company but also everything.  No need to look good cosmetically.

Thank you for your reading to the end.

Germany ~ Rüdesheim, Rheingau ~

Finally, we arrived at Rudesheim where is the last place of our plan.  Rudesheim is historical and tourist place registered as a world heritage.  Firstly, we visited Georg Breuer ( http://www.georg-breuer.com/ ) and tasted 8 kinds of wines at the underground tasting place.  1) 2010 GB Rouge 2) 2009 Spatburgunder 3) 2010 GB Sauvage 4) 2009 Rudesheim Estate 5) 2009 Rauenthal Estate 6) 2009 Terra Montosa 7) 2009 Nonnenberg 8) 2009 Berg Schlossberg.  After tasting, we visited their brewery.

Secondly, we visited Kloster Eberbach which ( http://kloster-eberbach.de/ ) was founded in 1136 by St.Bernhard of Clairvaux.  Their abbey, vineyard and brewery was so sophisticated and huge.  The abbey was locale of the film in name of Le Nom de la Rose, played by Sean Connery.  In 2003, this winery established the private company to make a profit.  We tasted 7 kinds of wine there, and visited their latest modern brewery which I have never seen.  They explained the facility is gentle for workers at underground, because workers can get the sun light.  The winery also mentioned that the sun light are calculated not to damage on wine..












The last of the day, I could meet a wonderful wine which are made by Eva Fricke( http://www.evafricke.com/evaFricke_en.html ) at the Koetherhof in Kiedrich.  Unfortunately, I could not visit her winery, but I felt her character and passion, feminine and sturdy effected on her wines.

Thank you for your reading to the end.

Germany ~ Pfaltz ~

We visited two wineries of Pfaltz.  The first one was VON BUHL ( http.://www.reichsrat-von-buhl.de/ ).  This winery is exported to Japan well, so someone may have a look and taste once.  I think this cost performance are good.  We could tasted 5 kinds of wine there.  1) 2009er Reichsrat von Buhl Riesling Sekt b.A. -brut 2) 2010er VON BUHL Riesling QbA-dry which wine was elected to the 1st prize of Neustadt 3) 2010er UNGEHEUER FORST Riesling Grosses Gewachs - dry 4) 2010er JESUITENGARTEN FORST Riesling Spatlese - noble sweet 5) 2008er Reichsrat von Buhl Spatburgunder Rotwein QbA - dry

The second winery was Weingut Friedrich Becker ( http://www.friedrichbecker.de/param/1/startseite.html ).  We tasted 7 kinds of wine there.  Their making red wine may be made in the most northern place in the world.  Fortunately, we could visit their vineyard and see the grape of gewurttraminer.  We were learned which botrytis cinerea is good or not to make sweet wine.  It was obvious that grapes like a raisin is a good grape for making it.

Thank you for your reading to the end.

Germany ~ Barden ~

In the afternoon, we went on the whirlwind visit to a winery in Barden, Germany, in the name of Weingut BERNHARD HUBER ( http://www.weingut-huber.com/ ).  There was so beautiful countryside.  We quickly tasted 10 kinds of wine there: 1) Sekt blended Pinot Blanc and Pinot Noir,  2) Malterdinger 2009 PN,  maturation for 12 months in barriques from 12 to 20Y old vineyard 3) Alte Reben 2009 PN V.V. Vinification of 18 months in barriques from 20 to over 40 years old 4) Sommerhalde 2008 PN, Vinification of 18 months in barriques, red chalybeate soil, nerved by shell lime, big fruit 5) Schlossberg 2008 PN, Vinification of 18 months in barriques (yellow shell lime) chalk, warm deep, full bodied 6) Alte Reben 2002 PN 7) Malterdinger Bienenberg Auxerrois Kabinett 2010, Fresh, fruity, and light dry wine from the pinot family 8) Grauer Burgunder 2010, Vinification in stainless steel tanks, enchanting acidity, elegant and full-bodied at the same time 9) Malterdinger Weinkomposition 2009, Cuvee of Weuber Burgunder (Pinot Blanc) and Freisamer (Sylvaner x Pinot Gris), dry, vinification of 12 months in barriques 10) Malterdinger Bienenberg Muskateller Kabinett 2010, Fruity, explosive flavour.  Lastly, they take us to the brewery and a special cave, and served a special wine.  Their winery was really heart warming, so if we had a enough time, we could have enjoyed wines further....

Thank you for your reading to the end.

Alsace ~ Strasbourg & Colmar ~

After visiting Reims, we went to Strasbourg ( http://www.strasbourg.eu//accueil ) to visit Alsace wine route.  Strasbourg is also historical place, and we visited Cathédrale Notre-Dame-de-Strasbourg ( http://www.cathedrale-strasbourg.fr/ ).  The canal flow though the city decorated by flowers, and the town view was so beautiful.  We enjoyed Tarte Flambee such as pizza and beer.  Last night, we had a dinner at Au Crocodile ( http://www.au-crocodile.com/ ), one stared by Michelin.  It seems that they try to create new essences such as Japanese taste "YUZU".  Their taste was a little salty for me, but I thought Alsace located in northern place may tend to prefer salty like Tohoku, Japan.  By the way, the bird of city is Oriental stork: KONOTORI in Japanese which is called a fortune bird, so we could see them and their nest on the roof at many places.

After staying in Strasbourg, we went for Colmar.  The Alsace wine road ( http://www.alsace-route-des-vins.com/ ) start from western Strasbourg to Mulhouse, the length is approximately 170km.  Some small villages are also famous for flower which are decorated beautifully.  Alsace region wine is made of white grapes, mainly Riesling, Pinot Gris, Gewürztraminer and Muscat.  Especially, Gewürztraminer have strong flavour characters such as rose and litchee.  The character of Alsace wine tend to be fermented by old and large cask.

We quickly visited two wineries, Marcel Deiss  ( http://www.marceldeiss.com/ ), and Josmeyer ( http://www.josmeyer.com/index.php?entrer=1&langue=en ), and one cellar door, Hugel ( http://www.hugel.com/ ).  When we visited there, they are in working state of pressure.  Marcel Deiss is famous for cultivation of grapes, so sometimes, breeding by crossing are created naturally.  According to their brochure, current wine maker, Jean-Michel Deiss manage the domaine of 26 hectares of hillside vineyards spread over 9 communes and approximately 20 km.  Then he has focused on producing complexity and concentration, and the results reach to three broad categories: Fruits, Terroirs, and Temps.  We could taste 6 kinds of wines there.

Josmeyer is also a family winery and has brewed since 1854.  They begun the way of organic and bio dynamic from 2000.  We could tasted 5 kinds of wines there, and their label was sophisticated design.  The Hugel is pioneers of wine growing in Alsace, and they have managed since 1639.  We tasted 7 kinds of wines, 1) Riesling Tradition 2007 2) Pinot Gris Tradition 2008 3) Gewurztraminer Tradition 2008 4) Pinot Noir Jubilee 2007 5) Pinot Gris Jubilee 2005 6) Pinot Noir Jubilee 2007 7) Gewurztraminer Selection de Grain Nobles 2005.

Thank you for your reading to the end.

Reims ~ The city of Champagne ~

I have visited five domaine in Reims, a city in the Champagne-Ardenne region of France, lies 129 km (80 miles) east-northeast of Paris by wikipedia. The city is historical big city and famous for production district of champagne ( http://www.ville-reims.fr/index.php?id=721 ) ( http://www.reims-tourism.com/Default.aspx?base ). The most interesting thing in Reims was that I could see the various size of champagne companies from a giant corporation under LVMH group to a family winery such as Dom Perignon ( http://www.domperignon.com/ ) and Andre Beaufort, respectively.   I would not forget Mr. Beaufort's gentle and sturdy smile.  It is certain that he loves champagne. 

We could see that the height of grape trees in Reims are low in comparison with other places.  Then, there are many types of process and methods of making wines.  Those are all depend on wine companies and maker's strategies, and capitals.  It is interesting things that good tasting wines are not depends on capitals only.  Wines tend to be based on many factors such as human, climates, geologic conditions, facilities and others.  That is one of reasons which I love wines.  Although winemakers looks peaceful and calm, but probably, they know how to live with nature.  Therefore, they can take long term risks.  This is a first time for me to visit wineries  in Europe, so every things attracted me from making wines to aging.  I can not write here since I have learned too many things... Lastly, I shall show you five domaine which I visited:

The first one was Pierre Paillard ( http://www.champagne-pierre-paillard.fr/ ).  Their winery was located in Bouzy, Montage de Reims.  Current winemaker is still young, but their family have managed winery for a long time.  We tasted 5 kinds of champagne: 1) 2007 2) 2007 Blanc de Noir 3) 2007 Blanc de Blanc 4) 2002 5) Rose. 

The second one was Andre Beadfort.  They are also small boutique winery.  The winemaker provided us 10 kinds of champagne.  1) VINIFIE DANS NOS CAVES A POLISY 2006 BRUT 2) VINIFIE DANS NOS CAVES A POLISY 2005 BRUT 3) VINIFIE DANS NOS CAVES A POLISY 1996 BRUT 4) ELABORE PAR SAINT JEAN-BAPTISIE 2005 5) VINIFIE DANS NOS CAVES A POLISY 2002 6) ELABORE PAR SAINT JEAN-BAPTISIE 1996 7) Rose 8) VINIFIE DANS NOS CAVES A POLISY Demi Sec 1996 9) ELABORE PAR SAINT JEAN-BAPTISIE Demi Sec 1996 10) ELABORE PAR SAINT JEAN-BAPTISIE Rose Doux.  His every wine were kindness like his character.

The third one was Bollinger ( http://www.champagne-bollinger.com/ ) which has the largest vineyard in Champagne.  Their specific character is the usage of barrique at the first fermentation.  We tasted two kinds of champagne, Special cuvee: sepages are 60% of PN, 25% of CH and 15% of PM. and Rose.

The forth one was Veuve Clicquot ( http://www.veuve-clicquot.com/en ) which Madam Clicquat contributed to be a large company.  Wine goods such as bags and holders which they provide attract latest madams. i.e. their marketing by huge capital has probably operated successfully.  I suppose that it is the important role to increase wine lovers.  We could taste still wine, PN, PM and CH before sepages, and magnum bottle of the yellow label.  That was a great experience. 

The last one was Dom Perignon which sepages are disclosed by brewers.  We tasted 2002, and had a really precious time.  Their cave was extremely huge, and the vast number of champagne bottles are stocked.  The cave's wall made of lime stone which character stabilize humidity to keep wine in the good condition, and the cave is the largest size in the world, allover length is 28km!  We also visited Abbaye Saint-Pierre d'Hautvillers, the tomb of Dom Perigon.  On that day, the weather was fine, so we could enjoy a wonderful views!

Thank you for your reading to the end.

Trier ~ wine tasting session ~

I followed my wine teacher to tasting Riesling wine in Trier where is the oldest city in Germany and lies along the river of Mosel ( http://www.trier-info.de/english/index ).  We can see Roman Monuments, Cathedral of St. Peter and Church of Our Lady there, and those architectures are also a designated World Heritage site. 

That wine tasting session was held by VDP ( http://www.vdp.de/en/vdp-praedikat-wine-estates/ ) .  Thirty wineries presented new vintages of Riesling Wine and  old vintages for auction.  I have never tasted such kinds of Riesling wines, so I was so excited to do it.  However, the character of Riesling has wide ranges from Kabinett to Eiswein, so I have to care to choice which wines we should have first.  Actually, it is difficult for me to understand German wine regulation because it is so complicated.  Although I could not taste all, my favorite wines were Weingut Joh. Jos. Prum ( http://www.pruemwein.de/html/j_j__prum.html ) which was clear acidity and mild, Weingut Egon Muller-Scharzhof und Le Gallais ( http://www.scharzhof.de/ ) which was balanced well, and weingut Fritz Haag ( http://www.weingut-fritz-haag.de/ ).  I may have images of vineyards name a little...

Thank you for your reading to the end.

Quick Paris

I have visited Paris only a half day.  At this time, I flighted from East-midland airport to Paris by BMI baby ( http://www.bmibaby.com/bmibaby/flights/home.aspx ) which is Low-Cost Carrier.  Actually, it takes about 1 hour and cost 60 pounds.  I strongly recommend this!

At this time, I walked Montmartre, and visited Basilique du Sacré-Cœur, and saw the appearance of Moulin Rouge.  Those place was famous for tourists places, so there are lots of tourists.  It seems that more than half of them looks from East Europe.  I had different impressions from the previous visitation.  By the way, it is certain that we can obtain delicious delicatessen and baguette everywhere in Paris.  Last night, I could have a wonderful dinner and wine at Bistro ( I had forgotten the name of restaurant..Cocagne Sarl???).

Thank you for your reading to the end.

Cycling in Leicester

I visited Good Food Fair of The Belgrave Hall ( http://www.leicester.gov.uk/foodfair/ ) where takes 25min from our residential area by bike.  There are approx. 40 stalls such as Indian foods, home-made jams, vegetables, local beers and other shops in the museum houses and gardens.  Most shops provided organic and home-made foods.  Everyone looks relax and enjoying Sunday.  We had a samosa by Bobbys ( http://www.eatatbobbys.com/ ), a bottle of lager beer by Tunnel Brewery ( http://www.tunnelbrewery.co.uk/ ), chicken sandwich by Fosse Meadows Farm ( http://fossemeadows.com/ ), a good tasted coffee ( http://www.muddyroots.co.uk/ ) and so on.  Actually, we had eaten for 2 hours....awful..  Especially, the labels of lager beer bottles were pasted abstract painting, so I was absorbing the bottle.

After that, we went to Watermead Country Park ( http://www.leics.gov.uk/country_parks_watermead ) further.  There is suitable courses for cycling around the lake and besides the canals.  Although cycling is very good exercises for me, I must be aching muscle.....  In the middle of cycling, it had started raining...after this picture...

Thank you for your reading to the end.

Traditional Japanese Teas

After finishing final exams, I provide Japanese traditional teas and sweets for some friends.  I started learning it, when I was 23 years old.  My tradition is The Urasenke of Tea ( http://www.urasenke.or.jp/texte/index.html ).  Japanese teas were brought from China in 12 s.c. and Rikyu accomplished the basic traditional Japanese tea style.  Then, Japanese tea culture was used to do among samurais.  Eventually, Japanese Tea culture developed as enrichment lessons among girls before marriages in recent period. 

Until latest June, I kept learning the teas.  My teachers age is over 85, but she is still active, polite and feminine, so I like and respect her very much.  When I talked to someone that I have learned Tea culture more than 13 years, most people ask me why I learn it so long time.  I have learned many complicated methods of Japanese traditional teas.  However, the most important thing is spirits for providing teas to someone.  Of course, guests have to know hospitality's minds and appreciate how much hosts select teas and seasonal tools for guests such as teas, tools, flowers, pictures and sweets.  We have to learn those subjects for teas.  Unfortunately, even some Japanese do not know such a manner, but I think that it is important manners fundamentally to communicate with people.  Therefore, it is certain that I would not complete the spiritual lesson and would have life long learning.  According to Rikyu, "Make a satisfying bowl of tea; Lay the charcoal so that the water boils efficiently; Provide a sense of warmth in the winter and coolness in the summer; Arrange the flowers as though they were in the field; Be ready ahead of time; Be prepared in case it should rain; Act with utmost consideration toward your guests".  Some friends who saw the traditional tea at the first time seems excited, because Japanese traditional ways are so sensitive and taste is creamy not usage of cappuccino milk!  It is my pleasure that I can provide my favorite teas.

Thank you for your reading to the end.