由日本著名手製茶筅大師 翠華園：谷村彌三朗手造的奈良高山茶筅（傳統數穗茶筅）。
 
Produced by renowed Japanese Handmade Chasen Master of Yasaburo. Handmade Nara Takayama Chasen.
 
谷村彌三朗的理念
 
日本的「好客」是一種被稱為「侘寂」的謙虛，也出現在茶道文化中。歡迎客人時，我們全心全意地準備著，想著「我們能做些什麼讓客人開心？」。然而，「好客」的精髓在於：你永遠不應該提出任何主張，並且為他人設想和體諒。
在茶道上，邀請客人的主人（亭主）通過說「我們希望我客人享用美味的茶」來表達「熱情好客」的精神。與其在壁龕中佈置華麗的花朵，不如將一朵花放在竹花瓶中，營造出雅緻的氛圍。
在與日常瑣事分開的茶室裡，您可以營造一個享受茶的空間，茶就在您面前製作。茶筅會影響茶的味道。我們希望您能體驗到製作這款茶筅的 530 年曆史傳承下來的職人技術。
 
奈良高山作為地方產業
自室町時代起，高山就被培育為製作茶筅的地方。里山的氣氛依然如故，常年有野鳥出沒。只有用老式方法製作茶壺的聲音才能與野鳥的聲音形成節奏和諧的聲音。地方產業是由土地、人、物三者重疊組成的。
我想傳達我作為必須繼承前輩技術的創作者的感受，以及高山的角色。
 
奈良高山氣候適合製作高品質的茶筅
生駒高山的冬天很冷，從1月到2月，精選近畿地區的竹子在田野裡曬乾，晚上氣溫下降到接近0°​​C。
一個多月來，晝夜溫差使竹子變硬，成為優質茶筅的材料。
 
 
Yasaburo Tanimura's Philosophy
"Hospitality" in Japan is a form of modesty known as "wabi-sabi", which also appears in tea ceremony culture. When welcoming a guest, we prepare wholeheartedly, thinking "what can we do to make the guest happy?". However, the essence of "hospitality" is that you should never make any claims and be thoughtful and considerate of others.

During the tea ceremony, the host (the pavilion owner) who invites the guests expresses the spirit of "hospitality" by saying "We want my guests to enjoy delicious tea". Instead of arranging ornate flowers in an alcove, place a flower in a bamboo vase for a tasteful ambience.

In a tea room separate from daily chores, you can create a space to enjoy tea, which is made right in front of you. Tea whisks can affect the taste of tea. We want you to experience the craftsmanship of the 530-year history of making this tea whisk.
Nara Takayama as a local industry since the Muromachi period, Takayama has been cultivated as a place for making tea whisks. The atmosphere of Satoyama is still the same, and there are wild birds all year round. Only the sound of a teapot made the old-fashioned way can form a rhythmic harmony with that of a wild bird. Local industries are made up of the overlapping of land, people and things.

I want to convey my feelings as a creator who must inherit the technology of my predecessors, and the role of Takayama.
 
Nara's climate is suitable for making high-quality tea whisks
Winters in Ikoma Takayama are cold, and from January to February, bamboos from selected Kinki regions are dried in the fields, and the temperature drops to nearly 0°C at night.
For more than a month, the temperature difference between day and night has hardened the bamboo, making it the material for high-quality tea bamboo.