Brimming with warmth, light and laughter, Tatsushi Ohmori’s <Every Day a Good Day> is a heartwarming coming-of-age masterpiece that illuminates the tranquil beauty of chado or 茶道, the Japanese tradition of tea making. Premiered in 2018, this film is based on a collection of essays by Noriko Morishita, relating her experience of learning chado over a span of 24 years. With the traditional Japanese tea ceremony as the main focus, much of the film takes place in the tea room where a wise teacher called Takeda-sensei teaches Noriko, a clumsy yet lovable protagonist the way of tea; from the folding of the handkerchief to the proper positioning of the body when performing, each movement is calculated yet natural, easily painting a picture of elegance and poise that is furthered by the director’s choreography. Peppered throughout the film, Noriko’s careful reflection on the weather and life’s moments serve as significant indicators of her character while providing a precious glimpse to the
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teapasar lifestyle: Craft-tea idea
As we hunker down in our homes and reduce our social interactions, many of us have turned to DIY projects to help fill the void during the COVID seclusion. Almost overnight, we’ve become yogis, masterchefs, and the next Marie Kondo. There are seemingly endless choices of DIY projects available online – idiot-proof recipes to reduce food wastage, thoughtful hand-made gifts for that special somebody or even those thrift flipping hypes that kept you up (and binging) till 3 am at night. However, amongst this sea of options, there is one particular craft-tea project that stood out to us – Teabag art! Intrigued by the gorgeous art of New York-based artist, Ruby Silvious, team Teapasar would like to recommend this simple, fun and most importantly, eco-friendly craft idea to fellow tea enthusiasts of all ages. To give a brief idea of how Silvious’s works look like, here are some examples that we thought were exceptionally eye-catching…or brew-tiful if you may. Making
teapasar’s Guide to Maskne, the new acne
In our ‘new normal’, wearing a face mask has become an essential part of our quotidian routine. If smothering ourselves in this humid climate isn’t exasperating enough, we still have to deal with the side effect that has been becoming another epidemic of its own – Maskne, acne and irritation provoked by wearing a mask. It is the grime, oil, and sweat trapped for prolonged hours underneath, compounded with the heat and friction that triggers something called acne mechanica, making your skin a hotbed for breakouts. Don’t hold your breath, there’s more to this facer – on top of clogged pores, it also means the attrition of your skin barrier, the microscopic layer of protective oils and fats that keep bacteria at bay and hydration under your dermis on tap. Imagine having the power supply of your skin curtailed and left vulnerable. Yikes. Do we have a choice? The answer is yes! There are ways to prevent and treat, so
Bon Appétea: Snow Fungus and Apple Soup
Our quick recipe for a nourishing afternoon pick-me-up, by adding a potpourri of traditional Chinese ingredients to a premium blend like , elevating the tea with the natural sweetness of added fruit. Not to mention the health-boosting benefits of this concoction – helping to regulate body heat, moisten the respiratory systems, and charge the skin with its anti-inflammatory properties. Ingredients Dried snow fungus, 25g Water, 6 cups Asian pear/apple, 1 Dried goji berries, 15g Infusion-de-vie’s Rejoice Chrysanthemum Buds and High-mountain Green Tea (Click to shop) Instructions You will need to prepare the dried snow fungus in advance. After soaking them for 3 hours to re-hydrate, trim away the tough yellow root portion and tear the snow fungus into smaller pieces. Steep a spoonful of Infusion-de-vie’s Refine at 90 degrees Celcius water in a thick-bottomed pot for 3 mins. Bring to a boil and simmer the snow fungus, bite-sized apples, goji berries, lotus seeds with
Bon Appétea: Your exquisite guide to tea and chocolate pairing
This is our version of an idyllic afternoon break: to be comfortably ensconced with a warm cup of fine loose-leaf tea, sipping, and then savoring a small bite of chocolate as it melts on your tongue like velvet. There is an art to chocolate and tea pairing, though. The chemistry between them happens between their many similar characteristics, from floral, fruity or nutty aromas through to levels of astringency. After a few careful tastings, we have come up with a guide for your next delectation. Matcha + White Chocolate Matcha has a deep umami character that carries the creamy and sweet quality of white chocolate very well, which makes it a familiar marriage in confections. We recommend pairing it with an exotic choice like Fossa Chocolate’s White Sesame & Seaweed Blond instead. This luscious bar’s savouriness from roasted white sesame seeds and dried seaweed adds a depth to the tasting notes of a premium matcha. Black Tea +
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