A Flower Revolution
Farm to table flowers?
Yes, there’s a new movement toward gathering seasonal flowers and arranging them so the individual beauty of each flower is appreciated.
Gone are the masses of dahlias crammed together in a vase, suffocating in mid-winter after a journey on airplanes and boats from fields far away in Mexico.
Now we gather flowers as they bloom in the early spring, summer and fall. We pick just what is enough from our gardens and fields.
And remarkably we’re starting to realize what the Tea Masters of the last four hundred years have always known.
We arrange the flowers as though they were growing wild in a field. We allow each element of the flower to shine so that the shape of the leaves, the color of the blossom, the delicacy of the blooms are not hidden. In this way we are reminded of the beautiful and fleeting nature of life.
More about flowers
The Tea Ceremony as we know it today was created in 16th century Japan by the Tea master Rikyu. The flowers in the tea room are placed according to his insight
Annabelle Hydrangea in June seem like waves of surf. The tea house can be seen in the far back, cool in the green shade of the afternoon.