On the evening of September 24th, we had the collaboration workshop with "Tatami" which organizes Japan related workshops at "Hug the Tea" which serves 100% organic Japanese tea.
The workshop started out with a cup of organic Macha and a small bite served by "Hug the Tea". There was a quick demonstration of how to prepare Macha.
The main topic of the workshop was "Living harmony with nature". The modern life style has enhanced our quality of life. At the same time, it has made our life a bit apart from nature especially in a city. We wake up & go to bed around the same time all year around. We have easy access to the same kind of food all year around. Our life has become rather static in a way. However, nothing is static in nature including our bodies. It is important to harmonize our body with nature for better health. I introduced a Japanese calendar called 24 Sekki & 72 Kō as a tool to remind us that we are part of nature.
This graph shows how Yin/Yang energy in nature shifts according to the location of the Sun. I added some important dates taken from 24 Sekki on this graph.
Equinox marks the important date as the dominant force changes from Yin to Yang or Yang to Yin.
Solstice also marks the important date as the direction of the energy force shifts.
Our immune system tends to get weaker around these dates. Preparing for the smooth transition at each equinox & solstice is one secret to healthy life style.
Rikka, Risshu, Rittou, and Risshun mark the beginning of each season. Preparation for the smooth transition should begin around these dates.
Each season has unique characteristics. By knowing the seasonal characteristics, we can prepare well for the smooth transition. The characteristics of Autumn were explained in the workshop.
Food plays an important role for the smooth transition. Izumi from "Tatami" prepared beautiful plates with four different Japanese food dish. Each dish contains some ingredients which help preparing our body for the smooth transition.
I also talked a little bit about "five element theory" incorporating seasons, organs, and flavor but I could not explain it very well. I will try to explain it more clearly next time.
Attendants enjoyed Hojicha (roasted green tea) with another small bite while waiting for me to come around and check some pressure points which help preparing our body for the smooth transition.
Attendants also received stick-on moxa to try at home. Moxa is made from dried mugwort and is used for herbal heat therapy called "Okyu" or "Moxibustion".
Finally, we practiced breathing exercises together. I will try to prepare a video of the exercises as I promised.
Phew! That was a lot for an evening workshop. But all attendants were enthusiastic and eager to learn. I had a lot of fun as well. Thank you all for coming! I hope to see many people in future workshops.
