Lecture at Grenoble Alpes University 2018

On November 6 and 7, we held our fourth annual lecture at Grenoble Alpes University.

This year’s theme was Hagi ware, and, following last year’s program, the lectures once again took place over two days.

We explored the history and production techniques of Hagi ware, which differ in many ways from the other traditional crafts we have featured in previous years, with the lectures presented in Japanese-French parallel translation.

On the second day, with the support of the Consular Office in Lyon, we gave a tea ceremony demonstration using the Misonodana of the Urasenke tradition. As November had just arrived—the season of kuchikiri, when a new tea jar is opened for the first time after the tea leaves have matured—we also gave a lecture on the origins and making of matcha.

For the occasion, we used “Tōsei no Shiro,” a matcha produced by Shinjuku Seishōen and selected according to the preferences of Grand Master Hōunsai. The tea had been freshly stone-ground at the end of October, just before I left Japan, allowing the students to experience exceptionally fresh matcha.

Unfortunately, obtaining truly fresh matcha in France remains quite difficult. Many of the students were visibly surprised—and impressed—by its extraordinarily vivid green color, almost fluorescent in its brilliance.

Next time, I would like to bring a stone mill with me and perhaps let the students experience the process of grinding the tea themselves.

My heartfelt thanks to Professor Higashi, Professor Shirota, and all the faculty members, as well as to the Consular Office, for their generous support.