We pick flowers from the garden and enjoy them with Japanese sweets at tea time. The sweet aroma from the garden has me dozing off, it's so relaxing!
I'm thrilled to present a review from the amazing Merry White, author of the fantastic book "Coffee Life in Japan."
We learned how to fold paper, sew the book, make a cover, and connect everything to make a binding.
We had a most enjoyable conversation about Mr. Ichiro Sekiguchi, the founder of CAFÉ DE L’AMBRE. It was a truly delightful experience.
Now for the fun part! It's time to replace the flannel filter.
A stainless-steel pot from a local hardware store was also modified by narrowing the spout with a hammer so that a very thin stream of water drips. It weighs 480 grams (about 17 ounces).
A brand new filter is first boiled in hot water and mixed with some coffee to soak in before use.
It was a great experience to taste the natural flavors of wild teas made from herbs and plants picked by hand.
Here are the essential tips for brewing a good cup of coffee, as shared by Mr. Ichiro Sekiguchi (the founder of CAFÉ DE L’AMBRE).
Last week, I had the opportunity to try Taiwanese tea. I was fortunate to be able to appreciate the subtle, lingering scent of the tea as it circulated through my body and mind.