I’m in the process of investigating which filtration system to purchase for my home use that would provide the optimal water for tea. Rather than spending big bucks for a whole house system, I’m looking for something to install at the kitchen sink. During my research, however, I did learn … Continue reading
In 1731, a Japanese Zen priest observed Chinese immigrants, living in Nagasaki, drinking sencha – steeped or infused tea. Sencha liberated tea drinkers from the rigid rules and expensive tea room decorations of chanoyu and represented a rejection of the chanoyu regime.What is sencha? Is it a type of tea … Continue reading
Given the small turnout for opening day of the Steeped in History: The Art of Tea exhibit at UCLA’s Fowler Museum, my expectation for the turnout at the first of several lectures associated with the exhibit was low. Thankfully, I was pleasantly surprised. When I entered the auditorium in the … Continue reading
Tea is water and leaves, but chiefly the former and therefore the water used is of paramount importance. All water is not created equal. For making tea some water is less than ideal, and some dreadful. Hard, chlorinated water from the tap harms the flavor of tea. It’s no great … Continue reading