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Sweets at tea gatherings  茶席の菓子

The taste and visual joy of sweets accentuates the pleasant atmosphere of chanoyu.

The sweets served in chanoyu are not like the grand desserts enjoyed in the West.

The purpose of the tea sweets is to enhance the flavor of the tea. Two kinds of sweets are served in tea gath-erings: omogshi (moist sweets), and higashi (dry sweets). The sweets should be eaten before drinking the tea to enhance the flavor. Sweets play a supporting role, and they also contribute to the visual enjoyment of chanoyu. Motifs such as flowers, flowing streams, snow, and autumn leaves represent each season,

and annual events and traditional literature is referenced by subtle colors and abstract shapes. These touches allow guests to contemplate the theme of the gathering. Poetic names relating to Japanese traditional poems and seasonal words are sometimes given to sweets to invoke deeper images.

The Amazing Taste of Wasanbon:

The Perfect Accompaniment to Matcha

When it comes to Japanese matcha, its unique flavor and health benefits have  captured the hearts of tea enthusiasts worldwide.

However, to truly savor the essence of matcha, pairing it with the perfect sweetener is　essential.

Wasanbon – a traditional Japanese sweetener renowned for its exceptional quality, health impact, and aesthetic appeal.

Wasanbon is a type of fine-grained, powdered sugar made from Japanese sugarcane. Renowned for its delicate sweetness and refined texture, it has been cherished in Japanese tea ceremonies for centuries. The unique climate and meticulous processing methods contribute to its unmatched quality and distinct taste.

Differences between Wasanbon and Other SweetenersQuality:

Wasanbon stands out from conventional sugar due to its fine, soft texture and subtle sweetness. The process of making Wasanbon involves filtering, purifying, and drying the sugarcane juice multiple times, resulting in a sugar that dissolves instantly, leaving no graininess behind.

Health Impact:

Unlike regular white sugar, Wasanbon retains some of the nutrients from sugarcane  due to its traditional production methods. While it is still sugar and should be  consumed in moderation, it contains a trace of minerals like calcium, iron, and potassium, making it a slightly healthier alternative.

Beauty:

Wasanbon is not just a sweetener; it is a work of art. Skilled artisans mold it into intricate shapes, from delicate cherry blossoms to intricate geometric patterns. This artistic aspect makes it a visually pleasing accompaniment to the aesthetic  beauty of Japanese tea ceremonies.

Matcha and Wasanbon Tea Ceremony

Wasanbon truly embodies the artistry and refinement of Japanese culture. Its exceptional quality, subtle sweetness, and aesthetic charm make it the perfect companion for matcha.

In a traditional Japanese tea ceremony, Wasanbon is served alongside matcha in an exquisite plate. Guests can savor a piece of Wasanbon before whisking and enjoying their matcha. This ritual adds a touch of elegance and cultural significance to the tea experience.

So, the next time you enjoy a cup of matcha, don’t forget to add a touch of Wasanbon to elevate your tea journey to new heights. Embrace the taste of Japan and immerse yourself in the wonders of Wasanbon!