Japan 11: Mount Kurama

Ashley Lefebvre:  

As a group we hiked up to Kurama temple on Saturday, May 16th. Kurama temple is located on the forested slopes of Mount Kurama in the far northern region of Kyoto City. Our hour and half long hike consisted of beautiful sceneries, many little creatures and a peaceful mindset as we began to embrace the adventure to come.

During this time, we passed a fairly small shrine known as the Yuki Shrine. This shrine is home to a towering Japanese cedar tree which is about 800 years old and 53 meters high. It is believed that if you pray to the tree with all your heart, your wish will come true.

Once we got to the main Kurama temple we stopped to eat lunch all together. At this time we noticed the many  symbols surrounding the main temple. Next to the temple was an A-Un tiger which is considered to be messengers of the Buddhist divinity Bishamonten. Another is located in the picture that shows all of us at the Kongoshō Six-Pointed Star which is a very powerful spiritual spot known as the power spot. It is a symbol carved into the stone floor this is a triangle within a circle within a square. It is thought that if you stand on the triangular stone at the center of the innermost star and face the main hall, you may feel a powerful surge of energy that awakens the hidden strength within you.

On our way back down the mountain we took the more sacred path that connects the mountain to Kibune, another mountain village. This trail had a more mysterious atmosphere with its giant Japanese cedars, exposed tree roots, and small shrines along the way. 

Overall, our trip to Kurama Temple was both physically rewarding and spiritually eye-opening. The hike allowed us to experience not only the natural beauty of Kyoto’s mountains, but also the deep cultural and religious traditions that are woven into the landscape. From the peaceful forest trails and ancient cedar trees to the sacred symbols and shrines, every part of the journey offered something meaningful to reflect on. This experience gave me a greater appreciation for Japanese spirituality and the connection between nature and faith.

Japan 10: Meiji Jingu Shrine

 

Ava DeCamilis: 

In the heart of Tokyo lies the Meiji Jingu Shrine. Past the first Torii gate, a path through a vast forest leads you to the largest Shinto Shrine in the city. Just off of the main pathway, the tree canopy becomes so dense it’s difficult to see the sky. Birds fly throughout the understory and sing for the shrine’s visitors. The forest looks and feels as if it has a long history, yet it was planted by humans just 100 years ago. 

Extensive planning went into the planting of this forest. Led by Dr. Honda Seiroku, the project considered the next 200 years when selecting species and envisioning what the area would look like in the future. Various tree species were selected to help fast-track succession and encourage biodiversity. 

The well-established ecosystem is enjoyed by not only flora and fauna, but human visitors as well. It is a place for Tokyo residents to escape the heat, birdwatch, and take a step away from the bustling city. Additionally, the forest maintains an added layer of protection due to the sacredness of the area. There is no risk of logging or development, granting the forest the rare privilege of a guaranteed future to flourish. This is hard to imagine in the United States, where our forests are treated as more and more disposable as the days go on. 

With my extensive time spent in environmental studies classes, especially with Professor Stanger, I’ve come to frequently question what makes something “natural”, or “wild”. What is “wild” has changed dramatically over the course of history, and so have the connotations of the word. What is “natural”, is arguably up for more debate. Is a relatively young planted forest “natural” or “wild”? My first instinct was no. Some quick questioning of my own thoughts however brought me to a different conclusion. 

This forest is rich with biodiversity, It grows greenery at all levels, and is buzzing with life. My recent work doing environmental restoration has shown me the ways in which human influence lends a caring hand in creating strong and healthy ecosystems, rather than tainting them with human touch. In my opinion, there’s no need to be stingy with these labels. Let’s call this place wild, and appreciate all that it provides for Tokyo’s human, and non-human residents. 

 

 

Japan 9: A Tea Farm and a St. Michael's College grad.

Cameron Laliberte  

On Friday, May 15th, the group traveled to Wazuka, Soraku-Gun, Kyoto, Japan, to tour the Obubu Tea Farm. We met founder Hirokazu Matsumoto, staff member Katrina Wild, and SMC alum David (DJ) Tetreault, who guided us through the tea farm and led a tasting. We began in the tea fields, sampling our first tea: Houjicha, a roasted sencha of the Yabukita cultivar. This tea, picked at the end of spring, is grown in open fields and brewed at 5-10 °C or 90-100 °C. As we drank, DJ described the harvest and cultivation methods. 

 

Tea trees are maintained to stay in a small perennial hedge form. The tea harvest season starts in the spring, and there are generally 3-4 harvesting periods: Winter harvest (Kyobancha), Spring harvest (Ichibancha), Summer Harvest (Nibancha), and Autumn harvest (Sanbancha). Between harvests and in preparation for the harvest season, they use special handheld machines to trim and shape the hedges. Keeping the tea trees in their hedge form also ensures optimal height and leaf growth. 

 

Next, we headed down to the factory where we tried another tea and learned about the different machines they use to process the various tea leaves and how they know when the tea leaves are at their final stage. 

 

After that, we headed to the tasting room, where an Obubu intern gave us a presentation on the various teas they grow and the cultivation conditions required for each. There are three main kinds of tea: green tea (non-oxidized), Oolong (semi-oxidized), and black (fully oxidized). There are two ways to cultivate tea trees: Roji (Open field) and Kabuse (Shaded). The first tea we learned about is Genmaicha, a Yabukita cultivar, cultivated in open fields. The tea is processed like a sencha and mixed with roasted rice, and brewed at 90-100 °C. 

 

At each table, selected students were able to brew and pour the different teas. The first tea we brewed was a Kabuse Sencha, which comes from the Yabukita cultivar, is shaded for 2 weeks, then undergoes sencha processing, and can be brewed at 0 °C, 5-10 °C, or 60-70 °C. At this time, DJ also discussed traditional Japanese teaware for brewing, the Houhin and the kyusu; the kyusu has a perpendicular side handle, which makes it versatile and easy to pour, especially when brewing at high temperatures; however, this does make it the heavier option. The Houhin is the handleless version of the kyusu and is often used for more delicate teas that are brewed at lower temperatures. The higher the water temperature, the greater the extraction of taste will be for both bitter and sweet. 

 

We learned about 4 different brewing methods: Hot, 90-100 °C for 20-30 seconds; Warm, 60-70 °C for 60-90 seconds; Cold, 5-10 °C for 1 hour-overnight; and Ice, 0 °C, brewed for 30min-1hr. The second tea we brewed was the Japanese black tea, or Wakoucha, from the cultivar Zairai. It's harvested in the summer, in open fields, and processing includes withering, rolling, oxidation, and drying. The tea is brewed at 5-10 °C or 90-100 °C. Each time, the brewer would pour a little tea into each cup and repeat, ensuring the tea's flavor profile was evenly distributed. 

 

Lastly, we learned about Okumidori Matcha, an Okumidori cultivar, harvested in the spring. The tea is shaded for 4 weeks, processed into matcha, and is brewed at 60-70 °C or 90-100 °C. Our matcha powder was first added to room-temperature water, and the brewers gently mixed it, breaking up any clumps. After which, the hot water was added, and the Chasen (bamboo matcha whisk) was used in an M or W pattern to mix the matcha until fully emulsified with the water, with a foamy top. 

 

We wrapped up the day at the gift shop, buying a variety of Obubu Teas. It was great to support their farm and buy directly from them! This was an incredible experience to learn about tea farming especially from an alumni and learn about post grad opportunities like being an Obubu Tea Farm Intern.