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茶のむべし

Cha nomubeshi

“Have tea”

Calligraphy executed by: Furuta, Shōkin (古田紹欽)
Reflection written by: Jennifer Gunji-Ballsrud

Last year in June, I shared the statement, “Sit and have tea,” which is one of my favorite Zen statements. It is a command that is direct and clear and although it might make you stop and think, it is far less complex than other statements we have shared over the past year. We have an even more straightforward version of this statement which I would like to present today, which reads, “have tea.” 

A book written in 1564 about the way of tea,
its history, tea cultivation and equipment, stated:

In drinking tea, one should drink as though one were quietly taking a ‘bite’ at a time. If one takes big swallows, the tea’s flavor cannot be cherished. But the last swallow should be a big one so that no dregs are left in the bowl. 

Our good friends at the Republic of Tea have the brilliant motto, “Sip by sip, rather than gulp by gulp.” This idea has been a part of tea culture since the 1500s. Slow down, take a moment, clear your mind, and enjoy some tea. Although you are consuming tea, it really isn’t about the tea (though I hope you have lovely teas that you can enjoy!). “Have tea,” is about the time you are allowing for yourself out of your busy schedule. It is about self-care. It is about finding balance. This time is not about what needs to get done or what you need to be doing for others – but it is about what you need to do for yourself. Be kind and gentle to yourself. I would like for all of us to do this. Take a moment in your day, every day, and “have tea.” 

 

In 2019, Gunji Sensei published her first book, “The Art of Wagashi: Recipes for Japanese Sweets that Delight the Palate and the Eyes”, one of the first wagashi recipe books to be written in English with recipes developed over the years with longtime friend and mentor, Doyle Moore. Since that time, people from all over the world have purchased the book and many others have enjoyed the hand-made wagashi made from the recipes while experiencing a Japanese tea ceremony at Japan House. 

Of the many sweets showcased in the book, one sweet in particular stands out in its beauty and versatility: Nerikiri. Nerikiri is a type of wagashi made with so-called nerikiri dough that is made by mixing shiro-an (white lima bean paste) with gyuhi, a mochi-like dough made from glutinous rice flour.

The ingredients for nerikiri are simply beans, rice flour and sugar, but by adding different colors and forming a variety of shapes out of the dough, you can easily create a wonderful assortment of beautiful and delicious wagashi. 

Watch as Lisa explains the process of making shiro-an, followed by both Gunji Sensei and Lisa creating a virtual parade of nerikiri. You won’t want to miss this fun Japan House Shares!

Watch the YouTube Premiere video with the Japan House Staff at 4pm where you can LIVE CHAT! Make sure you log in a few minutes early to see the countdown. If you would like to watch the Japan House Shares videos at your leisure, they are available online indefinitely. CLICK HERE FOR PLAYLIST