1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil東京「茶茶の間」‧日本茶的極致體驗 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="cRxClPEx25"><a href="https://basil.idv.tw/blog/10850/tokyo-chachanoma-nihonncha">東京「茶茶の間」‧日本茶的極致體驗</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/10850/tokyo-chachanoma-nihonncha/embed#?secret=cRxClPEx25" width="600" height="338" title="“東京「茶茶の間」‧日本茶的極致體驗” — basil‧草本新鮮" data-secret="cRxClPEx25" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2017/02/001.jpg720479如此而得的茶湯多半已有足夠的香氣，甘味和旨味也都有所表現，已經是杯好喝的茶，我是這麼認為的。直到遇上「茶茶の間」的日本茶ソムリエ（侍茶師） 和多田 喜先生所端出的第一杯茶，我才深刻的感受到，透過講究的手法所萃取的茶湯滋味是怎麼樣一番前所未及的境界。