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In collaboration with students from Cardiff University, architects Takeshi Hayatsu and Kristin Trommler built a 6.6-by-6.6 foot tea house inspired by a sixteenth century Japanese teahouse called Tai-an in Kyoto, but using an ancient Welsh construction method called wattle and daub, where woven hazel rods are attached to exposed timbers, then daubed on both ends with a chopped straw, soil, dung and clay mixture.