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Sorae Restaurant and Lounge, Ho Chi Minh City, Vietnam, 18 and 19 February 2017- The ever-popular Japanese restaurant, Sorae is proud to present the traditional Japanese tea ceremony, also called the Way of Tea. This is a Japanese cultural activity since the 8th century involving the ceremonial preparation and presentation of matcha (抹茶), powdered green tea. It uses traditional Japanese sweets such as Yokan (sweet bean paste jelly) and Uirou (sticky rice jelly) to balance the bitter taste of the tea.

Preparing tea in this ceremony means pouring all one's attention into the predefined movements. The whole process is not about drinking tea, but is about aesthetics and creating tranquil moments for the distinguished guests. The tea ceremony will include Omotenashi; formal greeting to welcome guest and serving them with whole heartedness. Mr. Keiji Hashimoto founded Itsuhashi Confectionery Co., Ltd (http://www.itsuhashi.co.jp/) in Nagoya, 1948. His passion is delighting customers with his premium quality products and traditional sweets, made from pure, natural ingredients till today.
 
Key Components of Tea Ceremony:

MATCHA

~powdered green tea~

Matcha is made from young leaves of tea which are tender and filled with flavor.

The leaves are steamed, dried, and milled. The process of making matcha is elaborate.
 
TRADITIONAL SWEETS

Produced By Itsuhashi Confectionery

  Yokan (sweet bean paste jelly)Yokan is a confectionery made from bean paste, seaweed gelatin, and sugar.

The mild and smooth texture of yokan is popular and comes with various flavors.
 
  Uirou (sticky rice jelly)Uirou is a sweetened steamed jelly made from rice powder and sugar.

The taste is simple and homely with texture similar to Mochi. There are a variety of flavors like cherry blossom, sweet bean, and matcha.
   
THE TOOLS USED IN TEA CEREMONY

*蓋置 (Futaoki) … rest for the lid of teakettle 「Bamboo」

*柄杓 (Hisyaku) … a ladle

*茶筅 (Cyasen) … a tea whisk

*茶杓 (Cyasyaku) … a tea scoop

*茶碗 (Cyawan) … a tea bowl 「Temari」

　Temari　means a ball of cotton wound tightly around with threads of many colors

*香合 (Kougou) … an incense container 「Mt. Fuji」
  About Capella-D1 Concepts

Capella-D1 Concepts is the destination of mutual trust and love between people passionate about eating, drinking and bringing a new standard of dining to Indochina, starting right in the heart of HCMC. The company’s pioneer concepts were Sorae and San Fu Lou where the Group revolutionized the dining experiences of these two popular cuisines in Vietnam.  Capella-D1 once again proudly presents Di Mai restaurant - Explore the culinary journey of traditional authentic Vietnamese flavors set in an open kitchen, modern contemporary design.