定員を超える皆様よりお申込みいただきまして、
多くの方に関心をお寄せいただきましたこと、重ねて心より御礼申しあげます。

今回、周年を記念した催事ということで、
花紫の茶房を監修いただいている茶方薈（SABOE） 草司の
櫻井真也氏をゲストにお迎えし、特別な茶会を企画させていただきました。

On Friday, the 20th of October, we hosted our first-anniversary event 「The Anniversary Tea Day」

We were extremely grateful and honoured to receive many applications to attend the Anniversary Tea Day. We would like to extend our sincerest thanks to all who applied.

For this special occasion, we were extremely honoured to invite SABOE’s Shinya Sakurai, who guided us with his expertise and encouragement in the conception of Hanamurasaki’s SABO, to lead our event.

櫻井さんとの出会いは、私たちが花紫のリニューアルを決め、
そしてそこに茶房を設けたいと考えた３年ほど前に遡ります。

オープン前には、花紫のスタッフを預かっていただき
櫻井焙茶研究所や八雲茶寮、HIGASHIYAなど
実際の現場を体験する貴重な機会をいただきました。

現在も定期的に花紫にお越しいただき
今日にいたるまで温かいご縁が続いています。

We first met Mr. Sakurai during the conception of our renewal three years ago.

Before the SABO’s opening, Mr. Sakurai took our staff under his wing, cultivating their skills at the Sakurai Japanese Tea Experience, HIGASHIYA and Yakumo Saryo, providing our staff with the opportunity to learn straight from the master himself.

Even now, Mr Sakurai periodically drops in to guide our staff even after their initial training period, further fostering the relationship between Hanamurasaki and SABOE.

お早めにご到着されたお客様には、「はじまりの香煎茶」をお出しいたしました。
白湯にひらりと菊花を浮かべた儚い茶でございます。

Guests who arrived early were served an amuse-bouche of fragrant Sencha with vibrant chrysanthemums. The stark yellow petals floated lightly at the top of the cup for a fleeting moment before settling in the bottom. The contrast of the yellow and green entangling together and the beautiful fragrance prepped the senses for the journey ahead.

こちらは紅葉の気配を感じるロビーラウンジにてお召し上がりいただきました。

Guests were welcomed into our lobby lounge, where they were encapsulated with the feeling of serenity as they looked upon the scenery, with hints of autumn trickling in through the hues of red and yellow littering throughout the valley.

場所は移り、茶房へ。

最初にご用意させていただいたのは、
2023年全国茶品評会に出品された
「伝統本玉露 さえあかり（福岡県八女市星野村）」です。

この日に合わせて大変貴重なお茶を櫻井さんにご用意いただきました。

A change in scenery. The SABO.

The first tea prepared was the Traditional Gyoryoku from Hoshino Village (Yame City, Fukuoka), showcased at the 2023 National Tea Conference.

Apt to the prestige of this tea, we were honoured to have Mr. Sakurai prepare this for our guests.

ゆっくりと旨みを抽出し、三煎分。
ぽたりぽたりと器に茶が落ちていく瞬間は、静寂に浸る特別な時間でした。

Brewed in a Hirahouhin, the flatness of the vessel, along with the lower quantity of water used, slowly and carefully extracted the umami from the leaves.

Guests basked in the peaceful silence, honing into the sound of the pitter-patter of each drop falling into the bowl. A moment of meditation and pure focus.

二煎目の頃には、摘みたての銀杏を敷き詰めた盆に
五郎島金時芋餡の最中を載せてお出しいたしました。

最後にはブレンド冷茶を。

玉露四煎目の茶葉に、玄米・梅・白花・昆布・勝栗・陳皮・黒豆をブレンドし、
おめでたい日に合わせた大福茶をお淹れいたしました。

With the second pour of the Gyoryoku, we prepared Monako, a crisp Japanese Wafer wrapped around a sweet paste of locally grown Kaga Goroshima Kintoki sweet potatoes.

We then moved on to the cold blend tea.

For the fourth pour, brown rice, plum, dried white flowers, Konbu (seaweed), dried chestnuts, dried citrus peel, and black soybeans were brewed with the umami-rich Gyoryoku. This blend is called Fukucha or lucky tea and is drunk on special occasions – apt for the Anniversary Tea Day.

じわじわと緊張もほぐれはじめた、三品目。
花紫の料理長による八寸をご用意させていただきました。

茶は花紫のオリジナルブレンド「紅（べに）」の水出し、
酒は吉田蔵u巾着の日本酒をお出しいたしました。

弊社代表の山田より、お客様一人ひとりにお茶やお酒を注がせていただき、
亭主とお客様との心が通う温かい時間となったように感じております。

The tension in the air dispersed with the presentation of the third dish of Hassun: an appetizer sampler representing the season made by Hanamurasaki’s head chef.

Paired with the Hassun was a cocktail made using Hanamurasaki’s original tea blend, Beni, a black tea and shiso leaf served with Japanese sake from Yoshida Gura u Kinchaku.

Hanamurasaki’s President, Mr. Yamada, poured each guest cups of sake and tea concoction. With each pour, the cups overflowed with warmth, sincerity and hospitality: a heartwarming moment for both the hosts and guests.

続いてはメインの皿でございます。
料理長による栗ぜんざいを目の前で仕上げさせていただきました。

パチパチと炭が爆ぜる音を心地よく聞きながら、
ほくっと膨らんだ秋栗と餅を乗せて完成です。

Next was the main dish.

Our Head Chef prepared chestnut Zenzai right before our guests’ eyes. Autumn chestnuts and mochi were placed on the crackling charcoal. As they roasted and swelled to perfection, the crackle and pop of the charcoal provided a gentle and pleasant soundtrack for our guests to bask in as they patiently waited.

ぜんざいを食べた後は、櫻井さんによるオリジナルの濃茶を。
抹茶は蘖（ひこばえ）でのご用意でございました。

今回櫻井さんが選んだ器は現代ガラス作家・西山芳浩氏のガラス杯。
緑が美しく映え、お客様からも感嘆の声が上がっていました。

茶の在り方や楽しみ方を拡張しつづける櫻井さんだからこその
濃茶だったのではないかと、忘れられない一杯でございました。

As our guests feast upon the warm and comforting Zenzai, Mr. Sakurai began preparing his original Koicha (undiluted matcha), made from the buds on the base of the matcha tree (Hikobae).

Our guests voiced their wonder at the beauty of the tea contained in the delicate glasses chosen by Mr. Sakurai. The glassware, made by artist Yoshihiro Nishiyama, amplified the unadulterated magnificence of the green, which glowed under the low lights of the SABO.

This daring and memorable cup of tea was made possible by Mr Sakurai, who continuously strives to broaden the horizons of tradition and the enjoyment of tea.

最後はライブラリーに移動し、結びのお茶へ。
石川県を代表する茶「炒りたて加賀棒茶」でございます。

沸騰した湯の煙と気配。
目の前で徐々に立ち上がる加賀棒茶の香りが充満し、
照明を絞った薄暗い空間で、五感が研ぎ澄まされます。

To conclude the event, we moved to the final venue: the Library.

The final tea served was Ishikawa’s pride, the roasted Kaga Bocha.

As everyone sat around the table, the steam from the boiling water wafted around the room. Our guests were entranced by the gentle glow of the fire as Mr Sakurai roasted the tea right before their eyes. The fragrance of the tea permeated the space as smoke from the kiln formed a heady cloud that floated around the room. The dim lighting added an element of mystery to the space, taking hold of all five senses. A truly extraordinary experience.

今回の茶会においては、
はじめましての方や常連の方、いろんな方にお越しいただきました。

それぞれにかけがえのない励ましの言葉を頂戴し、
改めて感謝の心に満ちた一日でございました。

「心に残る茶会だったよ」と温かい拍手をいただいたとき、
よい時間をお客様にお届けできたことに深い喜びを感じました。

このたびは、ご関心をお寄せいただきまして誠にありがとうございました。

素敵な皆様と素敵な時間を過ごすことができ、心より感謝申し上げます。

We saw familiar faces and some new ones at the Anniversary Tea Day. We are so grateful to have received so much support from everyone who attended.

It was a day that was only possible due to the support of everyone – a day filled with gratitude and joy.

A [tea] event left that we would never forget. Hearing these words as we were given a round of applause filled us with incomprehensible joy. We were glad to have created a memorable and enjoyable experience for our guests.

From the bottom of our hearts, we would like to thank everyone who took an interest in the Anniversary Tea Day.

Once again, to those who attended, we thank you all for making our event a success. It was a wonderful day surrounded by incredible people.