Award-winning book celebrates the tea ceremony
When Japanese green tea arrived in Thailand around 15 years ago, it was an instant success. Bottles of the tasty beverage flew off the shelves of convenience stores up and down the kingdom. But the version of green tea available here is quite different from the Japanese original.
Phuping Mano discovered this while studying economics at Saitama University in Japan. He wanted to know more about it, so decided to take a course on the Japanese tea ceremony at Urasenke School. Back in Thailand, he wrote Mak Kwa Cha (More Than Tea), a book about the history of Japanese tea and the tea ceremony. His work won first prize in the youth feature category at the Wan Kaew Awards by Nanmee Books.
S Weekly chatted with the 27-year-old author about Japanese tea, the tea ceremony and his book.
Why did you decide to study in Japan?
Phuping: When I was 15 years old, I decided that I wanted to study abroad. My father had worked as an engineer in Japan and told me good things about the country. I applied for many scholarships and I eventually got one which allowed me to study at a Japanese junior high school.
What impressed you most about Japan?
Phuping: It’s so advanced. Life is very convenient. The vending machines could take all kinds of coins and banknotes. The transportation is very reliable and affordable. And they even had heated seats on the toilets.
When did you first become interested in tea?
Phuping: When I was studying business in my sophomore year, I was looking for something that I could do as my own business. That’s when I got interested in tea. But Thai tea is very sweet and Japanese tea isn’t. I wanted Thai people to try the flavours of Japanese tea, so I decided to take a tea ceremony course.
What did you learn from the course?
Phuping: The tea ceremony has been around for many centuries and it reflects how Japanese people view things. Because of Zen Buddhism, most Japanese believe in purism. Everything must be clean both inside and out, so the country is very clean and organised. On the negative side, this also makes them think their country is the purest.
Can you tell us about matcha green tea?
Phuping: Green tea was originally brought to Japan by monks who went to China to study Buddhism. They drank tea to stay awake while praying or meditating. Green tea was brought back to Japan in the powdered form they call matcha.
What is the purpose of the tea ceremony?
Phuping: It’s a traditional way of receiving guests. In the past, tea powder and tea bowls were imported from China, which was very expensive. A Zen Buddhist Master called Eisai wanted people to move away from luxurious receptions toward something more simple and modest. He developed and produced green tea in Japan and used it in the tea ceremony.
Who should take a tea ceremony course?
Phuping: Somebody who is interested in philosophy, history, art and, of course, drinking matcha green tea.
What makes your book stand out?
Phuping: It’s a book about the Japanese tea ceremony from the perspective of a Thai. So it helps Thai people to understand a foreign tradition. The book features the history of tea and the equipment used in the ceremony.
Can you tell us about your tea shop, Kyobashi?
Phuping: It focuses on a niche market of people who really like tea. The shop imports teas from many countries, including Japan, China, India and Sri Lanka. We also have the equipment for the tea ceremony.
