Customer from London: Azuki scones
It's been a cool weekend.
It's the end of the summer vacation, so I'm a little sad that it's the end of summer.
I have been very busy this week. A new class in the Tea and Food Department started on Tuesday, and after that, it was a hard day with the shooting of the new book.
We had a lot of rare customers this week.
A person from Kyoto for the first time in 3 years, a customer from Kamakura whom I met for the first time in 15 years, and yesterday, Ms. Rie Aoki of the International Coach Federation, who is famous for her piano, came from London. . .
He ate our tea with milk and waffles and was impressed.
And surprisingly, it was azuki scones that he chose as a souvenir.
He fell in love with it at first sight, saying that it was rare in London.
Dimbula's scones were handed down directly from Caron Cooper in England 18 years ago. After that, I was particular about powder and milk and arrived at the same texture as this UK. I'm really happy if you like it.
There was another piece of news yesterday.
It was attending the 5th Catechin Conference. I met the founder of the Soka Gakkai, Professor Tadakatsu Shimamura, but I had very little time to speak with him.
Then, when I was writing this blog, I got a call from my teacher and had a long talk.
Catechin plays the most important role in the effectiveness of black tea.
The teacher's last words on the phone.
“No matter how wonderful something is, it is meaningless if it is not delicious and useful to people. Black tea is drunk all over the world, and I am happy that it contains beneficial ingredients.” Tomorrow is Sunday tea time.
Let's talk tea again