Wound Dressing Cesarean Section

at Narita Airport

Last Monday, I went to Narita International Airport, not to return to France, but to participate in an event organized by the Association Nihoncha Instructor in Terminal 2. The purpose of the 13 Instructors and 1 advisor, present the charms of Japanese tea, sencha of in particular, to the many passengers on the flights, both foreign and Japanese.

Two tables on which are prepared for the tea utensils, in light of the demonstrations, and tables stations with samples of various types of Japanese tea. Sencha , Hoji-cha, Gyokuro , Bancha and genmai -cha.

The mini-mill stone (ishi, usu 石臼) with which it grinds Tencha into of matcha attracted particular attention and questions from visitors. It must be said that the Japanese have largely no idea how well we can make the matcha . Is it necessary to state that thus none have ever seen Tenchi (I must say that opportunities do not fuse), or never even heard the word.

And a whole bunch of other accessories ...

First, we must pay tribute to the centerpiece this event: the 4 Instructors brand new, the class of 2010, which was reserved to the task of preparing tea in the wings to be distributed throughout the lobby. About 1000 small cups were distributed in the space of five hours of the event. In addition, the tea that was presented was excellent fukamushi- sencha from Kagoshima, Sae-midori cultivar.

Finally, another key event, demonstrations of preparation of a good sencha . In Japanese, English or Chinese (with two instructors one Japanese and one Chinese, Chinese-speaking), and sometimes three at the same time, the demonstrations were chained so fluid, in turn the role, according to visitors, nationality, etc.. And moreover, whatever their nationality, gender, or age, all visitors, who by small groups of 3 or 4 who came before us to learn to sit and eat, all showed very good response , curiosity, a keen interest sometimes.
But for me it's always the reaction of Japanese who both fascinates me and grieves me. Most are on the ass, pardon me the word, the Japanese tea can have this taste, worse, their national green tea could be so good. And this does not necessarily represent the younger generation. I have already spoken, but the Japanese have no idea what the Japanese tea, they know even less how it is prepared. All education remains to be done, hence the importance of such events.

Ms. Sato, head of the branch of the association of the department of Chiba, explains the wide variety of Japanese tea to two young Japanese, who, after a demonstration had taken a great interest in the tea.

Ultimately, the event was a great success, the company responsible side of the airport seemed too thrilled. It was all done in a very good atmosphere, and hopefully I have the opportunity to participate in such events. My only regret is meeting with some French, flights to Europe being the most flights from Terminal 1.