ホモテナシ

To organise my notes, I divide 茶の湯 into 12 aspects: * 点前 and 茶事 itself * the tea itself (see 抹茶 for tasting notes) * background knowledge (including its history, people, references to culture and seasons; and literature) * 和菓子 * 懐石 * architecture and 路地 * 道具 * clothes * 書 * 香 * 花 * philosophy

A little glossary, some brewing advice and heaps of tasting notes:

• bai
• huang
• 抹茶
• lu
• oolong
• hong
• sheng puer
• shou puer
• other hei
• aromatised teas
• brewing in different pots

I got a plan to (tea) world domination, including my calendar of what 点前 I practise when and what I call my capsule, a minimal list of 道具 with which I can do most 点前; I take note of the lessons I had and of teas that I got lying around in my cellar.

My teas I buy from these purveyors.