The temperatures in Kyoto are at a rise. June, extending into July, is typically the rainy-season. The continuous downpours raise the humidity in the country, adding to the allover heat. This year, for a change, June hasn’t been very wet, and temperatures have been at an average of about 30 degrees Celsius in the Kansai region, which is still manageable. It is only since the past few weeks that weather conditions have begun to transition into a standard ‘tsuyu’- season.
Murinan is a traditional Japanese garden in Kyoto, selected as one of the few registered cultural landscape heritages by the city. The garden was constructed in the 19th Century by an elite government official, and today the care-taking company of the garden is endeavoring to not only open the garden for sightseeing, but also to allow visitors to partake in cultural activities, in a similar way as was envisioned by its original founders. As one of the first activities held in this fashion, I was invited to teach a 5-section course on Japanese tea, which is held in the main building, gazing out over the garden itself.
Not only is it an honor to share my knowledge and vision on Japanese tea in such a traditional environment, it is also the most suitable atmosphere to speak about one of Japan’s oldest cultural heritages, tea, while in a relaxed way savoring tea and a moment with different people in a way that is likely to be similar to how the facilities were used after their initial construction.
When yesterday’s session commenced, the mid-day sun was strong. The previous days too had been dry, and the moss in the garden was about to turn crisp showing signs of dehydration. It was indicative of the heat that we all had to endure, and thus the perfect atmosphere to begin the lesson with a cup of cold-brew Japanese ‘wa-kocha’ black tea. The session was themed around Japanese ‘fragrant’ teas with a focus on Oolong-type and black teas manufactured in Japan. By the time we had reached a second kind of oolong, suddenly lightning and thunder struck, followed by a long awaited intense squall.
The rain was a gift from the heavens. For an instant, it cooled the air, but what was more important, was that it provided the nourishment that the garden was in sore need of. With all participants standing perplexed at the mystical appearance of the garden in this heavy summer rain, we paused the lesson briefly to gaze out. The care-keepers of the garden complementarily explained that the originator of the garden, Yamagata Aritomo, too enjoyed looking at his garden most when it was raining. In this sense, it was one of the most unique experiences, and a valuable addition to our cultured afternoon.
After approximately an hour, the air had cleared. The garden, bathing in a revitalized green with thick raindrops on the surface of the leaves, sent a scent of wet but warm plants upward into our classroom; a pleasant addition to the delicious aromas of the teas we at the time tasted. This made me realize that the aromas and flavors we experience with a cup of tea are not always strictly from the brew itself. The scents of the surroundings do too play a large role in how we taste an experience a tea, and in addition, make it only possible to have the same cup of tea once.
In just two hours, we had tasted 5 teas, and watched 3 different gardens. I couldn’t have thought of a more unique tea tasting myself. The taste of the teas we savored may never be the same again; and the occasion, shared with all attendees, will never return. This afternoon has turned into a treasure to be kept in our hearts forever.