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MOSS

It’s 9 o’clock in the morning. The temperature outside is pleasant, birds chirping excitedly, there is a smell of damp moss in the air, gently let the garden itself stroking by the first rays of sun. 

There are no guests, the children are back to school after two weeks Easter holidays. 

Just me and my tea...

It is the perfect condition to drink a fresh and fruity tasting green tea from South- Korea, Seogwang.

In Korea, people use simple tea sets, often in white porcelain, for not disturbing the concentration and to let the colour of the tea nice come true. 

They like to have tea ceremony as a way of self- reflection and meditation.

I use an unglazed kyusu (teapot with side handle), and a little teacup, just decorated with a little slip.

While I sip of my tea, I flatter my mind carefully down on the moss. Here on this little piece of nature begins the wonder.

 

Photo’s, kyusu and teacup (stoneware): Iris Weichler

FIRE

Drinking tea is always a bit of travel.

Searching for inspiring colour palettes, intensive smells and aromatic tastes, I will enjoy the moment that I can be part of a scene where all my senses can be challenged.

So today I go through a handful of Indian charm and brew a Masala Chai. I’ve chosen for a black Indian tea from the gardens of Nelliyampathy (Kerala, South India). In combination with spices and creamy milk, this tea warms up my whole body and soul.

The ingredients for Masala chai:
Black Indian tea, whole cloves, cardamom pods, cinnamon stick, fresh ginger, black pepper balls, star anise (the spices must be prepared in a mortar), milk (foam) and optional: sugar or rice syrup.
 

The round shape of the teabowls fits right in the hands, so that they also comfortably warm up

The flames of the fire licking at the time. There is tea now. Let’s not think about tomorrow.

Photo’s, black earthenware and white milk pitcher: Iris Weichler