When we last left off, we were speaking of the Sage of Tea, Lu Yu, who wrote one of the most comprehensive treatises on tea, Cha Jing, or The Classic of Tea. We know that tea during Lu Yu’s time (Eighth Century) referred… Continue reading
Tea has come a long way from a single leaf plucked from a plant. Today, the tea plant is processed using six methods to become green, white, yellow, oolong, black, and dark (AKA post-fermented) tea. From these six types… Continue reading
I met a Korean monk, who is also a tea master, and asked him whether he could explain the concept of “tea person (Cha’ren).” I had been wondering about the concept for a long while. The Chinese, Japanese, and Koreans… Continue reading
When most practitioners think about tea culture, they think about the word “Cha Dao (茶道).” More specifically, when they think about tea culture pertaining to particular countries, they think of Chinese “tea art,” the… Continue reading
The tea ceremony has evolved over the ages, but has always remained – at its heart – water and leaves. I recently heard someone put another down for wanting to prepare tea in a not-so-conventional manner. She called it “disrespect for the leaf”. I call it finding your own perfect … Continue reading