How long does 1 lb or 500 grams of tea last you? Do not include RTD bottled teas.
I never really count how much tea leaves I drink in a year. So let's do some calculation. Personal use only (not including for work or friends), I drink 3 sessions of tea per day, average of 3 to 4 g per session, that's 9-12 g per day, a 500 g bag can last me 1.5 months. In a year, I use up 8 to 9 lbs of tea. Right on the average of Chao Zhou tea consumption per capita.
On the higher end of the scale, a lb of TGY or High mountain oolong can be consumed quicker due to the density of the leaves, averaging 20 days for a pound by normal daily drinking. This number is shared by a bunch of TGY tea heads, mainly Chinese.
Feel free to share your habit... :D
Showing posts with label Thoughts. Show all posts
Showing posts with label Thoughts. Show all posts
Saturday, October 02, 2010
Tuesday, May 11, 2010
Sound of Gu Qin
Gu Qin is one of the oldest music instrument of China, more than 5000 years some say. 5 silk twisted strings on a long wooden box was the early version of Gu Qin, it became 7 strings later on.
Music of Gu Qin is not pop music that appears to the younger generations. I sure didn't like it when I was young. It sounded depressing to the immature ears. Without life experience, one can not comprehend it's intensity.
Music had always been a great addition in life but not an addiction to me until the sound of Gu Qin reappeared in my life. A friend - non Asian male said to me once, you must like string instruments, and it can touch you deeper. It takes intense sounds to move an intensely emotionally complex human being. I paused for a long while, searched through all the music pieces in my head. He was right, out of my very limited knowledge of music, one can say passionless, I do find string instrument pieces move me more than anything else. Cello in particular if I cared to pay attention to a classical piece. String instruments echo with mind piercing effects, makes one think, makes one feel, makes one move, soft, firm, sweet, sad, high, low, vibrate, still, bodyless....
Music is sound of nature, part of nature, just like tea. One can drink a cup of bag tea everyday, or one can take the time to brew a cup of great old bush tea. What you get out of the experience is day and night.
Most artists are classified as performers, it's true that it take training, personal intuition, emotion involvement to reach a certain level of artistry. My question is, when performing at set times, is the performer at his/her most suitable mood for the piece. Often when some thing inspiring at a particular moment, presentation at that moment is the most optimal. One can only imitate emotion, but hardly the same as the actual emotion. Gu Qin is a instrument meant for personal playing rather than a performing art. Today is different due to modern economic marketing promotion. Hence very few great "performers".
A term to describe best friend in Chinese is Zhi Yin - Understand music. The best language can not express human emotions fully. Music can! When drinking tea, who can share your passion about what you are drinking? Words can not describe tea that can be understood to most audience. Only a sip of that tea, a simple facial expression resonates with another simple facial expression. That is Zhi Yin!
A truly moving piece of music lays pictures in your eyes closed or open. Swifting clouds, soft running water, hiking amongst Spring flower bushes, butterfly lands softly on your lips, shimmers of sun glaze on breezy lake, not just imaginations, but true pictures in mind.
This piece of music is my absolute favorite out of all. I can't sleep without it each night. It was downloaded a long while back when I first learn about Gu Qin, it didn't come with a name, I played it without knowing the title for a LONG time. Turns out this piece of music is named Wen Wang Cao - about Zhou Wen Wang. I didn't even know about my heritage when I already love it. A quick reminder, Zhou Wen Wang-writer of Yi Jing (Iching), father of first emperor of Zhou Dynasty, ancestor of my family. It's strange how the universe works. There's frequency, voice, messages everywhere without ones awareness. This piece combines Gu Qin and western string instruments, soft and intensely touches every strings in my mind and body, rolling clouds before Storm, glares of the sun ray pierce through layers and balls of dark, gray, soft white cloud, dissipate and drift under the warmth of late afternoon sun, bamboo forest beyond human world, slots of soft sun ray playing its own string music, dancing between swaying leaves... endless emotion, endless feeling, endless images.....
Music of Gu Qin is not pop music that appears to the younger generations. I sure didn't like it when I was young. It sounded depressing to the immature ears. Without life experience, one can not comprehend it's intensity.Music had always been a great addition in life but not an addiction to me until the sound of Gu Qin reappeared in my life. A friend - non Asian male said to me once, you must like string instruments, and it can touch you deeper. It takes intense sounds to move an intensely emotionally complex human being. I paused for a long while, searched through all the music pieces in my head. He was right, out of my very limited knowledge of music, one can say passionless, I do find string instrument pieces move me more than anything else. Cello in particular if I cared to pay attention to a classical piece. String instruments echo with mind piercing effects, makes one think, makes one feel, makes one move, soft, firm, sweet, sad, high, low, vibrate, still, bodyless....
Music is sound of nature, part of nature, just like tea. One can drink a cup of bag tea everyday, or one can take the time to brew a cup of great old bush tea. What you get out of the experience is day and night.
Most artists are classified as performers, it's true that it take training, personal intuition, emotion involvement to reach a certain level of artistry. My question is, when performing at set times, is the performer at his/her most suitable mood for the piece. Often when some thing inspiring at a particular moment, presentation at that moment is the most optimal. One can only imitate emotion, but hardly the same as the actual emotion. Gu Qin is a instrument meant for personal playing rather than a performing art. Today is different due to modern economic marketing promotion. Hence very few great "performers".
A term to describe best friend in Chinese is Zhi Yin - Understand music. The best language can not express human emotions fully. Music can! When drinking tea, who can share your passion about what you are drinking? Words can not describe tea that can be understood to most audience. Only a sip of that tea, a simple facial expression resonates with another simple facial expression. That is Zhi Yin!
A truly moving piece of music lays pictures in your eyes closed or open. Swifting clouds, soft running water, hiking amongst Spring flower bushes, butterfly lands softly on your lips, shimmers of sun glaze on breezy lake, not just imaginations, but true pictures in mind.
This piece of music is my absolute favorite out of all. I can't sleep without it each night. It was downloaded a long while back when I first learn about Gu Qin, it didn't come with a name, I played it without knowing the title for a LONG time. Turns out this piece of music is named Wen Wang Cao - about Zhou Wen Wang. I didn't even know about my heritage when I already love it. A quick reminder, Zhou Wen Wang-writer of Yi Jing (Iching), father of first emperor of Zhou Dynasty, ancestor of my family. It's strange how the universe works. There's frequency, voice, messages everywhere without ones awareness. This piece combines Gu Qin and western string instruments, soft and intensely touches every strings in my mind and body, rolling clouds before Storm, glares of the sun ray pierce through layers and balls of dark, gray, soft white cloud, dissipate and drift under the warmth of late afternoon sun, bamboo forest beyond human world, slots of soft sun ray playing its own string music, dancing between swaying leaves... endless emotion, endless feeling, endless images.....
文王操
斜阳弄竹弦
轻风勾叶韵
呤听先贤颂
意涌犹清明
轻风勾叶韵
呤听先贤颂
意涌犹清明
Tuesday, March 30, 2010
Jars
(Small jar from Ming dynasty, a present from my tea master. The tea in this jar is worth a lot more than the jar.)
For 3 years I spent most of my Sundays at the tea shop. The weekly Sunday Farmer's market is held in the parking lot, sneaking a 10 minutes walk through the market was a leisure out of a day of work.
The past Sunday, a few friends and I was in the LB marina for lunch. At the marina parking lot is the 2nd street Sunday's farmer's market, a craft market has been added since the last time I was there which was at least 3 years ago.
A pottery stand caught my eyes, jars! Why do women like jars? Is it because we stay in the kitchen so much? Is it because we like neatness? Is it because we like orderly ingredients? Whatever the reason is, I love jars! Use to buy them at the 99 cents stores, glass jars, ceramic jars...
Moving into my tea drinking days, jars are more than keeping things in order, they are part of the decoration, it then turned into favoritism, as more jars are accumulated over the years, only good teas deserve the best jars. Unfair eh!
What's the relation between a jar and what it contains? I had not thought of that ever. Buddhism talks about reincarnation, every living matter on earth are reincarnated from previous lives. I love discovery channel and National Geo, a show about earth without human had a preview of what earth mater will become other than human. Concrete towers will become a pile of dirt in a few hundred years. By the same theory, a ceramic jar will return to its original form - a pile of dirt in x amount of time. Is this reincarnation? I think perhaps it is in transition of reincarnation.
A ceramic jar holds tea in this life, when it become dirt again surrounding roots of a tea tree, this jar will be part of the tree, giving the tree nutrients and minerals. This jar is now a living plant, tea is its physical form, kept in another jar. Spent tea leaves are put back into earth, decomposed into soil as part of the dirt, a pot maker one day decided to make a jar out of this part of the soil. Time, space, matter.... We are some what the same as law of nature....
Wednesday, March 17, 2010
Missing
I have a Dan Cong old bush oolong tea named Missing Knot. In the last couple of weeks of post store days, the knot is in my chest, missing my days of hosting tea tastings, days of interesting people walking through my door, sitting at my tea bar, chatting away while drinking tea, then leave with a smile longing to come back soon. I miss it immensely! I miss holding a gaiwan gently shaking the golden dews of Dan Cong teas, landing each droplet softly into cups of golden liquors, ripples bouncing on walls of white porcelain cups. I miss the freedom to create my tea environment, playing with water, crystals, fire, smoke, discovering the taste of teas in combination of many parameters at the convenience of a well equipped surrounding. I miss the freedom to immerse myself in my own research and discovery of the tea world at will. It was sanctuary of my soul, where it was the most creative, comfortable and peaceful (minus the business operation of course)!
The reality is I was too busy with other important matters, I didn't want to lift my wound of closing the old store location. I am sure I'll feel better when the new location is ready to open.
Missing......
Saturday, January 02, 2010
Seasons of love
I have been listening to Gu Qin for a while. In addition to tea and Chinese classic books, Gu Qin has been a catalyst in my thought process.
Today's conversation with a young client of mine was about a girl he likes, which became problematic for his school works. My explanation to him was, love is seasonal, referring to life cycle, not time cycle in this case. Relationship related to time is journey of water down the stream.
Spring - ice and snow melts, spring is also raining season in most parts of the world, creating a consistent flood of water down the stream. The stream is full.
Summer - occasional showers, thunderstorms, monsoon seasons creating occasional flood of water down the stream. The stream is full some times.
Fall - slow water movement of water, but consistent down the stream. The stream is mostly not full if not dried out.
Winter - solidified ice at the edge, or cover the top of the stream with small amount of water flow, or freeze completely without flow of water down the stream. The stream is most likely low in water if not frozen without a flow.
Most people prefer Spring love, flood with passion, expecting the stream will flow with this much passion for life. As the season (relationship changes), can it endure the ups and downs (summer, fall and winter love) in life together?
Summer love is my kind of love. Enough water flow, yet experience low tide at the same time, prepare for lower time in Fall and Winter. If love made it out of the ice age of winter, here comes Spring, fruitful stage of a relationship, where plentiful of passion fill the air!
3 summers and 3 winters... I'll try my best to keep gray hairs away from my head....
Today's conversation with a young client of mine was about a girl he likes, which became problematic for his school works. My explanation to him was, love is seasonal, referring to life cycle, not time cycle in this case. Relationship related to time is journey of water down the stream.
Spring - ice and snow melts, spring is also raining season in most parts of the world, creating a consistent flood of water down the stream. The stream is full.
Summer - occasional showers, thunderstorms, monsoon seasons creating occasional flood of water down the stream. The stream is full some times.
Fall - slow water movement of water, but consistent down the stream. The stream is mostly not full if not dried out.
Winter - solidified ice at the edge, or cover the top of the stream with small amount of water flow, or freeze completely without flow of water down the stream. The stream is most likely low in water if not frozen without a flow.
Most people prefer Spring love, flood with passion, expecting the stream will flow with this much passion for life. As the season (relationship changes), can it endure the ups and downs (summer, fall and winter love) in life together?
Summer love is my kind of love. Enough water flow, yet experience low tide at the same time, prepare for lower time in Fall and Winter. If love made it out of the ice age of winter, here comes Spring, fruitful stage of a relationship, where plentiful of passion fill the air!
3 summers and 3 winters... I'll try my best to keep gray hairs away from my head....
Thursday, December 17, 2009
Free Dan Cong oolong tea if you can proof me wrong
What is truth and what does it take to make believe of such truth?
I have been selling single bush teas for almost 3 years. From what I gathered online, most tea drinkers find them better in quality regardless of price. However, there are still speculation on whether I am misinforming tea lovers about the true single tree batch. Or rather the concept/practice of single tree process simply does not exist.
It's one thing to be skeptical, it's another thing to mislead others without knowing first hand information (the truth) but claim they are right. I would like to know the malicious intention of such people for telling lies. What could benefit them from denying the truth?!
I make it clear here: on my website, I separate the single processed teas from commercial mass produced teas in 2 different categories. The prices reflect the quality difference as well. I do not claim the commercial Dan Cong are single tree processed, they are NOT.
What bothers me the most is that some long time tea drinkers are misinforming others simply they have a group of blog followers whom will take their words as facts while they have never been to Chao Zhou, never been up on the Phoenix mountain, never have seen such tea made, never learn to brew them properly, never even tasted enough of such teas to make their own judgment. What backs up such judgment???? Some speculated reasons without proof? SHOW ME PROOF! That's all I am asking, not some made up "this is what I think" out of thin air because you have drank lotsa tea for a long time. Hearing something, searching online does not give you accurate information compare to historical documentations and real practice by the local professionals. See it with your own eyes can only be the truth. Until then, we should all be modest and learn from good source before we say something. Then again, the pity part is good sources are hard to find.
There are plenty of documents on historical single tree process practice off line. If you want to go further, go to Chao Zhou city hall, you'll find a "CHAO ZHOU ZHI" documenting all varietals and history up today since Qing Dynasty. While you are there, go up to the mountain and see it for yourself. I am not telling you what I say is right, I am telling you to find the truth yourself in reality (not from cyberland), at least proof me wrong with real evidence. I am sick and tired of such meaningless speculation, quoting misinformation from the internet back and forth time after time with the same bs from the same sources.
Here is my proposal, take your phoenix oolong teas to Tea Habitat, I'll match you with a tea, if you can proof my tea isn't high mountain single tree processed, I'll send you home with a pound of my single bush oolong. I can show you the difference between single processed old bush teas and commercial mass produced dan cong oolong teas while you are here. People can lie, but teas don't.
This is why we have to learn to identify good teas and not fooled by sellers or whoever tells you BS. As Xun Zi (author of The Art of War 3000 years ago) said, arm yourself with knowledge, know your own army (tea in this case), know your enemy (tea sellers/bloggers in this case), you win half the battle already.
It's unfortunate that some sellers do tell lies to make a sale, or simply don't know enough and had to make up stories. However, my question is does an iphone user know how the iphone is made? Using the device daily since day one, mastering all the buttons and functions does not make you an engineer that knows how to design and put together an iphone. Does a long time tea drinker know everything about how tea is made from every region??? I don't even think Yao Guo Qun would claim that. I have vented enough.
I have been selling single bush teas for almost 3 years. From what I gathered online, most tea drinkers find them better in quality regardless of price. However, there are still speculation on whether I am misinforming tea lovers about the true single tree batch. Or rather the concept/practice of single tree process simply does not exist.
It's one thing to be skeptical, it's another thing to mislead others without knowing first hand information (the truth) but claim they are right. I would like to know the malicious intention of such people for telling lies. What could benefit them from denying the truth?!
I make it clear here: on my website, I separate the single processed teas from commercial mass produced teas in 2 different categories. The prices reflect the quality difference as well. I do not claim the commercial Dan Cong are single tree processed, they are NOT.
What bothers me the most is that some long time tea drinkers are misinforming others simply they have a group of blog followers whom will take their words as facts while they have never been to Chao Zhou, never been up on the Phoenix mountain, never have seen such tea made, never learn to brew them properly, never even tasted enough of such teas to make their own judgment. What backs up such judgment???? Some speculated reasons without proof? SHOW ME PROOF! That's all I am asking, not some made up "this is what I think" out of thin air because you have drank lotsa tea for a long time. Hearing something, searching online does not give you accurate information compare to historical documentations and real practice by the local professionals. See it with your own eyes can only be the truth. Until then, we should all be modest and learn from good source before we say something. Then again, the pity part is good sources are hard to find.
There are plenty of documents on historical single tree process practice off line. If you want to go further, go to Chao Zhou city hall, you'll find a "CHAO ZHOU ZHI" documenting all varietals and history up today since Qing Dynasty. While you are there, go up to the mountain and see it for yourself. I am not telling you what I say is right, I am telling you to find the truth yourself in reality (not from cyberland), at least proof me wrong with real evidence. I am sick and tired of such meaningless speculation, quoting misinformation from the internet back and forth time after time with the same bs from the same sources.
Here is my proposal, take your phoenix oolong teas to Tea Habitat, I'll match you with a tea, if you can proof my tea isn't high mountain single tree processed, I'll send you home with a pound of my single bush oolong. I can show you the difference between single processed old bush teas and commercial mass produced dan cong oolong teas while you are here. People can lie, but teas don't.
This is why we have to learn to identify good teas and not fooled by sellers or whoever tells you BS. As Xun Zi (author of The Art of War 3000 years ago) said, arm yourself with knowledge, know your own army (tea in this case), know your enemy (tea sellers/bloggers in this case), you win half the battle already.
It's unfortunate that some sellers do tell lies to make a sale, or simply don't know enough and had to make up stories. However, my question is does an iphone user know how the iphone is made? Using the device daily since day one, mastering all the buttons and functions does not make you an engineer that knows how to design and put together an iphone. Does a long time tea drinker know everything about how tea is made from every region??? I don't even think Yao Guo Qun would claim that. I have vented enough.
Tuesday, October 27, 2009
Fall with a day dream
Fall is a dreamy season in its own style, a little sad, a little lost, a bit anxious. Golden leaves drift in between wind, red leaves dance in autumn sun. I thought of driving up north aiming Montreal on a New Jersey turn pike, diving into an oil painting of fall forest in high speed, days when I was young(er) with impulsive excitement. California has more ever green vegetation, palm trees lost its lush green in fall, leaving a sight of dull green and layered with heavy smog on top sliding off the dried edges. A shower would be heavenly, but a luxury in LA.
A friend invited me for a day of tea on a rainy day a couple of week ago. It was too early for rain in LA, but much welcomed. I didn't go to tea, rather enjoyed a day of rain and tea at my store, tranquility, quiet music, warm fire an arm away, a cup of flower warmed my fingers. My mind had crossed the ocean, rain drops smelled as soil of Phoenix Mountain, spring water swam through my bare toes tickling my senses, wild flowers immersed in water fall of rain shower in the forest, tender, vibrant and proud as a child.
I have longed to smell the soil of Phoenix mountain again, each time I sip a cup of Dan Cong, the more I needed to be near. Once I am there, my will may be captured and surrendered, I may no longer wish to return. Every time I walk at the edge of Pacific ocean, looking far into the other edge, there lays the culture of my blood, soil that once nurtured my bones and flesh, soil that nurtures tea trees that nurtures my soul today. My feet are standing on soil of LA, my spirit is already in Chao Zhou. Wish I could make an impulse decision as I was young(er), pack up and go as wish. Impulse or not, the excitement is still within, going to China next month is the plan. One might wonder why Winter instead of Spring. This trip is a personal trip, business on the side. The purpose is not to watch how teas are made. I am there to cultivate my root and connection. Also, my battery is running low, hence recharging is necessary. I need to soak up the rains on Phoenix mountain, I need to wander the ancient streets of Hang Zhou city, submerge in the romance and pain of ancient poets. Not one person in time could be exempted from pain, and every one in any time are included in seeking happiness. Pain is a magnifier of happiness, a guide to our eternal longing for happiness. Indulge it and be happy!
A friend invited me for a day of tea on a rainy day a couple of week ago. It was too early for rain in LA, but much welcomed. I didn't go to tea, rather enjoyed a day of rain and tea at my store, tranquility, quiet music, warm fire an arm away, a cup of flower warmed my fingers. My mind had crossed the ocean, rain drops smelled as soil of Phoenix Mountain, spring water swam through my bare toes tickling my senses, wild flowers immersed in water fall of rain shower in the forest, tender, vibrant and proud as a child.
I have longed to smell the soil of Phoenix mountain again, each time I sip a cup of Dan Cong, the more I needed to be near. Once I am there, my will may be captured and surrendered, I may no longer wish to return. Every time I walk at the edge of Pacific ocean, looking far into the other edge, there lays the culture of my blood, soil that once nurtured my bones and flesh, soil that nurtures tea trees that nurtures my soul today. My feet are standing on soil of LA, my spirit is already in Chao Zhou. Wish I could make an impulse decision as I was young(er), pack up and go as wish. Impulse or not, the excitement is still within, going to China next month is the plan. One might wonder why Winter instead of Spring. This trip is a personal trip, business on the side. The purpose is not to watch how teas are made. I am there to cultivate my root and connection. Also, my battery is running low, hence recharging is necessary. I need to soak up the rains on Phoenix mountain, I need to wander the ancient streets of Hang Zhou city, submerge in the romance and pain of ancient poets. Not one person in time could be exempted from pain, and every one in any time are included in seeking happiness. Pain is a magnifier of happiness, a guide to our eternal longing for happiness. Indulge it and be happy!
Friday, October 23, 2009
Perfume
This is an off topic yet closely connected to tea, especially to Dan Cong teas for its renown fragrances.
Thi the writer of the LA Times article about my tea shop and Dan Cong teas is extremely well versed in many subjects. So naturally his friends are similar contributing even wider versed interests. I had the honer and privilege to become part of his group, expanding rapidly in my own horizon and every one else's in the group.
The US is an allergy swamp! I never heard of the term allergy during my childhood years in China. We had regular seasonal rains in the south, defined seasons, a lot less pollution than today. I was happy as a bug on a bamboo tree after a Spring shower. Soon after we moved to the states, 2 years was all that it took for my allergy to develop in full swing, the serious kind that crippled my social ability for many years. Living with such sensitivity, I avoid scent, wash my hands every 30 minutes, would not touch my own skin after 5 minutes of washing them or after touching anything else. A few perfumes I had purchased out of curiosity and impulse shopping, a few were gifts, most of them are still in the bottles aging like brandies with sealed packages. Mint condition antiques you can refer to one day. I hate strong scents worn by others, they put me out like chloroform I swear. Strong perfume and tea don't mix of course. So to sum it up, I did not like perfume, I did not wear perfume for over 20 years, and I refuse to date anyone showers with cologne.
SP introduced me to hundreds of her perfume collections, most of which are not over the counter perfumes. You can find them at :
http://www.cbihateperfume.com/perfume.html
Definitely not an average joe perfume collection. Those who lives in Brooklyn New York, lucky fools! CB has a gallery in Brooklyn.
It has been a few months since I first met SP and sniffed her perfumes. I did not attempt to put any on until a few weeks ago fear of my allergic natured being. Under some fine liquor influence, I tried a few on at various spots of my arms. Next day woke up with my nose next to my arm, good morning I said in a happy liquefied mood. I then sniffed both my arms in an outward reach order, it started with sweet water with an innocent love affair for 4 inches, musky smoked Russian Caravan without milk and sugar for the next 3 inches, wet stone of the north east forest extended toward my lower arm, fresh snow and fir was where I lost before a mushroomy aroma stopped me before my palm. The memories, imaginations, sensuality are all part of these scents, alarming in a gentle but profound way. ALL of these perfumes are so light and airy, one can not smell you from a distance. They can only be smelled about 1/2 inch away or less, so delicate you want to chase your nose down beneath the skin. This is the quality of some Dan Cong teas, fragrance is in the golden liquid sipping down your throat, scenting your entire breathing system, tracing all the way deep into your lungs.
These scents combined with my own scent and had modified itself from what they were in the bottle. Upon reading more about CB I hate Perfume's website, my mind was blown away, a part of life I blocked off due to my health condition. During many tea drinking sessions with Thi, SP and his (mine too now) friends, I kept mentioning if there was a natural perfume smells exactly like any of my Dan Cong teas, I'd wear them everyday! How sensual and divine that might be! I might be able to market that in Chao Zhou. :P
I'll get a ginger flower scent for Christmas! It's a present for myself... I'm currently in love with the water #5 accord - gift from SP, it works very nice with my skin and chemistry. Accord means single scent. Go get lost in these scents! Male, female, natural, floral, dirt, smoke, leather, dried leaves and mushrooms, scents of the 60's and 70's, the possibilities are endless, and they smell very nice despite the names. Let there illusive scents illuminate your senses!
Most human have expression complication, some are introverted, some are verbal, some through music, writing, etc. Scent is another catalyst to open one's mind, imagination, express in ways one finds comfort. Tea has been a great catalyst for many as a social medium, chit chatting amongst friends, even strangers through a cup of tea. Some teas are more expressive than others. I found my expressive tea, Dan Cong. Perfumes from CB are the new addition, opening channels I intentionally shut off. It makes me feel whole, or more whole than previous.
Wednesday, September 30, 2009
How hard is it to brew a good cup of tea?
Just a thought on what Gong Fu can do to your Cha:
It's really easy to mess up a cup of green tea. In the case of Dan Cong, commercial grade products. Some can actually taste bad.
It's really hard to max the potential of great oolong tea. In the case of Dan Cong, the high end old bush Dan Cong. Without gong fu, it won't taste bad, with some serious Gong Fu, you can maximize its potentials and be rewarded by its beauty.
Thursday, September 17, 2009
Goose feather fan
Goose feather fan, one of the 18 essentials of Chao Zhou Gong Fu Cha.
It's funny how perception by the norm in my childhood days, things that are ugly and old (out of fashion) last long into my adulthood. I knew this goose fan was one of the essentials of Chao Zhou gong fu cha, but I didn't want to have one because compare to the new wood carved, nice paper/silk fans, not to mention the electric fans, it just looks too neolithic.
When I first used the Chao Zhou clay stove, starting a fire with a few pieces of wood charcoal was a bit of challenge, although I had a very good idea how to get it going. But in reality, the speed of starting the fire is what's important and needed be perfected. A slow fire can bring a pot of water up to boil in 40 minutes, vs a flaming hot fire can boil a pot of water in a few minutes. The very first fan I had was a hand held electric fan runs on batteries. Ha, I thought I was smart and that must be better than a goose fan. It worked, with some constant fanning. After I dropped that a couple times and broke it, I switched to a piece cardboard paper. It was working as well, also takes some constant fanning, but I didn't have to pay for it. :P
Reading Chinese classics really open my mind about ancient traditional philosophies, tools, medicines, and much more. I realize if something has lasted for thousands years and still in practice widely today, there must be a significant function of such existence which is better than others including new inventions. The western mentality is newer the better, invent and invent and more new inventions. The eastern mentality is re-invent and refine. Anyways, I told myself, I should get a goose fan because it's still being used today by the cz locals.
As I wrote a few weeks ago, it brought me sooo much joy when using it the first time. Literally started a fire from charcoals with a few small red spots to flaming fire in under a minute. It was soooo fun, I intentionally burnt most of the charcoals down to small pieces in between sessions, so I can use the fan again to start a flaming fire with newly added charcoals. :P
Scientifically, I have not studied why a feather fan works better than anything else, including the electric fan. My guess would be the feathers used are from the wings portion of the geese. They are "designed" to fly, therefore the natural feather curve is "designed" with aerodynamics. Nature is magical! Yi Jing's fundamental is also about nature, nature is the base track of human way of living. Stay on track can get you far and beyond, off track will eventually throw you back into track and start over again where you left off. I am going to learn to be smart and stay with the track. :D
I also learn to listen, accept ideas from the right sources, although with questions in mind. Sometimes I wonder if I should put aside the questions, practice with the idea to find the outcome before asking questions. Pure skepticism will not get you too far. Learn with an open mind. When the truth unfold, questions will vanish.
It's funny how perception by the norm in my childhood days, things that are ugly and old (out of fashion) last long into my adulthood. I knew this goose fan was one of the essentials of Chao Zhou gong fu cha, but I didn't want to have one because compare to the new wood carved, nice paper/silk fans, not to mention the electric fans, it just looks too neolithic.
When I first used the Chao Zhou clay stove, starting a fire with a few pieces of wood charcoal was a bit of challenge, although I had a very good idea how to get it going. But in reality, the speed of starting the fire is what's important and needed be perfected. A slow fire can bring a pot of water up to boil in 40 minutes, vs a flaming hot fire can boil a pot of water in a few minutes. The very first fan I had was a hand held electric fan runs on batteries. Ha, I thought I was smart and that must be better than a goose fan. It worked, with some constant fanning. After I dropped that a couple times and broke it, I switched to a piece cardboard paper. It was working as well, also takes some constant fanning, but I didn't have to pay for it. :P
Reading Chinese classics really open my mind about ancient traditional philosophies, tools, medicines, and much more. I realize if something has lasted for thousands years and still in practice widely today, there must be a significant function of such existence which is better than others including new inventions. The western mentality is newer the better, invent and invent and more new inventions. The eastern mentality is re-invent and refine. Anyways, I told myself, I should get a goose fan because it's still being used today by the cz locals.
As I wrote a few weeks ago, it brought me sooo much joy when using it the first time. Literally started a fire from charcoals with a few small red spots to flaming fire in under a minute. It was soooo fun, I intentionally burnt most of the charcoals down to small pieces in between sessions, so I can use the fan again to start a flaming fire with newly added charcoals. :P
Scientifically, I have not studied why a feather fan works better than anything else, including the electric fan. My guess would be the feathers used are from the wings portion of the geese. They are "designed" to fly, therefore the natural feather curve is "designed" with aerodynamics. Nature is magical! Yi Jing's fundamental is also about nature, nature is the base track of human way of living. Stay on track can get you far and beyond, off track will eventually throw you back into track and start over again where you left off. I am going to learn to be smart and stay with the track. :D
I also learn to listen, accept ideas from the right sources, although with questions in mind. Sometimes I wonder if I should put aside the questions, practice with the idea to find the outcome before asking questions. Pure skepticism will not get you too far. Learn with an open mind. When the truth unfold, questions will vanish.
Tuesday, September 15, 2009
Tea tasting with Wu's, Zhang's CZ pots and gaiwan
This is a long over due post, as most of you read my blog knows what had happened and how my time was spent for the last few days.
Anyways, back to business as usual, and blog as usual.
A couple of weeks ago, 3 tea drinkers and myself conducted a tasting test with 3 different vessels (left to right):
Wu's Chao Zhou Sandy Red Clay pot
Zhang's Chao Zhou Red Clay pot
White porcelain gaiwan
Tea we used was a commercial special grade of Da Wu Ye - Big Dark Leaf. DWY is one of my favorite tea with a ginger flower aroma when it's made well. The commercial grade is not as great in fragrance, flavor and texture compared to the old bush teas. When comparing to the same class/grade of tea, it's on top of my list.
I brewed with 2-3 grams of leaves in each vessel, used the same water, same timing.
Gaiwan being the first one: aromatic, sharp flavor with some dry throat feeling
Zhang's Chao Zhou Red Clay pot: very smooth-almost buttery, rounded, aroma subsided a bit
Wu's Chao Zhou Sandy Red Clay pot: aromatic, richer, smoother but not buttery, sweeter, thicker texture.
The initial brew was an open answer tasting. The second brew was closed "book" tasting. I switched the pots order to Gaiwan, Wu's then Zhangs. 2 people liked the Gaiwan, and 1 preferred the Wu's. Both people preferred the gaiwan like it because the flavor is richer, in my opinion, it's more flavorful with everything presented in the cup, the good and the flaws, but not necessary a better cup. The flavors (both good and not so good substance) are more detectable in a gaiwan.
The Zhang's muted the tea a little too much, buttery to the point it feels soapy slick, the aroma was missing quite a bit. A Yixing is even more so compare to the Zhang's conducted previous with green tea. I think this is why it makes great green pu-erh, young in particular, since most pu-erh are not as fragrant as DCs, some with sharp dryness.
The Wu's is the winner in my opinion. It has the aroma as much as a gaiwan, the texture is refined with rich full texture, sweeter.
I have been using a couple of Wu's pot to re-taste many of the dc teas, single bushes mostly. I found that it made roasting/toasty flavor disappear.
The 07 Po Tou - ginger flower was reroasted and I can taste the roasty flavor in a gaiwan and was not as desirable as I first had it in 2007. When I made it in the Wu's, the aroma came back although not as fresh as flowers after rain (that's how it felt in 2007), it turned into a matured sweet floral aroma, the after taste was amazingly sweet and clean. 2 tea tasters were quite impressed by the sweet after taste. It was actually more sweet and lingering than I had it in 2007. I am glad the Wu's brought Po Tou back to my favorite, at one point, I thought of writing it off my favorite list.
Chao Zhou pots are well known, or much more well known than Yixing in Southern China-Guang Dong and Fu Jian oolong drinking regions and many South east Asia countries. It's better suited for most oolongs. But you'd wonder why areas outside of those mentioned use Yixing mostly or unheard of CZ pots? It's because they are not made in large quantity, also not artistically made as the Yixings.
This is the reason why the more I know about Chao Zhou culture, tea culture and people culture all together (people culture reflects in tea culture), the more I love the region. It's rich, unassuming, not flashy, but full of substance in literature, culture, rites, food, tea, teawares. All of which are great without the fancy packages, most of which are designed for practicality for best use. The people are not as fashionable as Shanghai or Guang Zhou. Phoenix mountain is not as famous as most well known Chinese mountains such as Tai Shan, Huang Shan, etc. Dan Cong teas are not as well known as Long Jing or Tie Guan Yin. Tea pots are not as well known as Yixings. But over all tea culture known as Chao Zhou Gong Fu Cha is world renown although the components are not, which is quite weird. Chao Zhou tea culture is the richest, deepest and most fancy in technique and equipments, but at the same time, not that many people know of the actually details. Seems like a controversy in itself eh?
Anyways, back to business as usual, and blog as usual.
A couple of weeks ago, 3 tea drinkers and myself conducted a tasting test with 3 different vessels (left to right):
Wu's Chao Zhou Sandy Red Clay pot
Zhang's Chao Zhou Red Clay pot
White porcelain gaiwan
Tea we used was a commercial special grade of Da Wu Ye - Big Dark Leaf. DWY is one of my favorite tea with a ginger flower aroma when it's made well. The commercial grade is not as great in fragrance, flavor and texture compared to the old bush teas. When comparing to the same class/grade of tea, it's on top of my list.I brewed with 2-3 grams of leaves in each vessel, used the same water, same timing.
Gaiwan being the first one: aromatic, sharp flavor with some dry throat feeling
Zhang's Chao Zhou Red Clay pot: very smooth-almost buttery, rounded, aroma subsided a bit
Wu's Chao Zhou Sandy Red Clay pot: aromatic, richer, smoother but not buttery, sweeter, thicker texture.
The initial brew was an open answer tasting. The second brew was closed "book" tasting. I switched the pots order to Gaiwan, Wu's then Zhangs. 2 people liked the Gaiwan, and 1 preferred the Wu's. Both people preferred the gaiwan like it because the flavor is richer, in my opinion, it's more flavorful with everything presented in the cup, the good and the flaws, but not necessary a better cup. The flavors (both good and not so good substance) are more detectable in a gaiwan.
The Zhang's muted the tea a little too much, buttery to the point it feels soapy slick, the aroma was missing quite a bit. A Yixing is even more so compare to the Zhang's conducted previous with green tea. I think this is why it makes great green pu-erh, young in particular, since most pu-erh are not as fragrant as DCs, some with sharp dryness.
The Wu's is the winner in my opinion. It has the aroma as much as a gaiwan, the texture is refined with rich full texture, sweeter.
I have been using a couple of Wu's pot to re-taste many of the dc teas, single bushes mostly. I found that it made roasting/toasty flavor disappear.
The 07 Po Tou - ginger flower was reroasted and I can taste the roasty flavor in a gaiwan and was not as desirable as I first had it in 2007. When I made it in the Wu's, the aroma came back although not as fresh as flowers after rain (that's how it felt in 2007), it turned into a matured sweet floral aroma, the after taste was amazingly sweet and clean. 2 tea tasters were quite impressed by the sweet after taste. It was actually more sweet and lingering than I had it in 2007. I am glad the Wu's brought Po Tou back to my favorite, at one point, I thought of writing it off my favorite list.
Chao Zhou pots are well known, or much more well known than Yixing in Southern China-Guang Dong and Fu Jian oolong drinking regions and many South east Asia countries. It's better suited for most oolongs. But you'd wonder why areas outside of those mentioned use Yixing mostly or unheard of CZ pots? It's because they are not made in large quantity, also not artistically made as the Yixings.
This is the reason why the more I know about Chao Zhou culture, tea culture and people culture all together (people culture reflects in tea culture), the more I love the region. It's rich, unassuming, not flashy, but full of substance in literature, culture, rites, food, tea, teawares. All of which are great without the fancy packages, most of which are designed for practicality for best use. The people are not as fashionable as Shanghai or Guang Zhou. Phoenix mountain is not as famous as most well known Chinese mountains such as Tai Shan, Huang Shan, etc. Dan Cong teas are not as well known as Long Jing or Tie Guan Yin. Tea pots are not as well known as Yixings. But over all tea culture known as Chao Zhou Gong Fu Cha is world renown although the components are not, which is quite weird. Chao Zhou tea culture is the richest, deepest and most fancy in technique and equipments, but at the same time, not that many people know of the actually details. Seems like a controversy in itself eh?
Saturday, September 12, 2009
Proof or no?
This debate of Dan Cong's meaning had been meaningful up to now. It's no longer a debate because a debate involves reasoning and evidence from both parties. I don't see any evidence or proof, except the reason of I sold tea for 20 years and I have seen non Dan Cong teas made for 20 years. Resources of Chinese tea producers are not even from the Chao Zhou Phoenix Mountain. I feel my continuous effort is like playing music to a buffalo. Some what silly!
I have respect for someone in the tea business for so long, it's tough and require love of tea, but if that is the sole reason which makes one believable in EVERYTHING they interpret is CORRECT, again I suggest getting the facts together before accusing others for spreading misinformation while they are the source of misinformation banking on the fact that 20 yrs in the industry automatically makes them believable and INCORRECTLY right but also believable.
People will believe what they already believe and whom they choose to believe regardless of the truth which is well documented for many years. They are not truth claimed by me. My function is to present these evidence, but take it or not, it's no longer part of my job.
I now know how crucial it is to have translated Chinese tea books, more than I realize previously. Please be patient for the English version of Feng Huang Dan Cong to come out. It will give you the information you need: history, today's practice, cultivation - single or not, processing, tasting method, identifying less than perfect teas and more. It's a very comprehensive book with detailed explanation and pictures.
Peace all!
I have respect for someone in the tea business for so long, it's tough and require love of tea, but if that is the sole reason which makes one believable in EVERYTHING they interpret is CORRECT, again I suggest getting the facts together before accusing others for spreading misinformation while they are the source of misinformation banking on the fact that 20 yrs in the industry automatically makes them believable and INCORRECTLY right but also believable.
People will believe what they already believe and whom they choose to believe regardless of the truth which is well documented for many years. They are not truth claimed by me. My function is to present these evidence, but take it or not, it's no longer part of my job.
I now know how crucial it is to have translated Chinese tea books, more than I realize previously. Please be patient for the English version of Feng Huang Dan Cong to come out. It will give you the information you need: history, today's practice, cultivation - single or not, processing, tasting method, identifying less than perfect teas and more. It's a very comprehensive book with detailed explanation and pictures.
Peace all!
Friday, August 28, 2009
Dejavu!
Dejavu!
I have not gone to a movie at a theater for gosh 5 years? Today I have a compelling urge to watch Julie and Julia. My friend was reading the book and told me about the movie coming out in Aug about a month ago. Some how that stuck to my mind for no apparent reason.
It's been a few intense weeks for me, first was preparing for the LA Times article to come out, planning and packing the heck out of everything in the store. I was then worried about how it will come out, of course it was so wonderful beyond my imagination of this life time. Next thing has been keeping up with the flood of tea drinkers, that also came with the worry that I might some how neglect a few and end up pissing people off, worry about disappointing people and such.
So I decided to watch a movie to take my mind off it tonight before another big weekend arrives. Oh god, it was like watching my own life 3 years ago to today.
The movie was about Julie of NY was inspired to cook 524 recipes from Julia Child's French cook book and blogged about it, her blog was so popular, NY Times wrote a story about her, then she wrote a book about it and Hollywood made a film from the book.
I started learning Dan Cong from my tea master and inspired to learn every thing about it and at the mean time carry the product as specialty items of my tea store. 3 years later, Dan Cong made its name on the LA Times. And I am working on translating the book of Dan Cong.
Strangely, I was the only one in the theater at 10:30 pm and thoroughly enjoyed this lengthy movie. I wouldn't call this my type of movie, but it's strikingly aligned with what's happening to me minus the movie part. Is this a sign?! Oh, I don't mean the movie part. God no! Julia Child's cook book was and still is a great success, it has changed ways American eat and cook. I shall contribute my share in the tea world, change the way Americans sip their tea.
I have not gone to a movie at a theater for gosh 5 years? Today I have a compelling urge to watch Julie and Julia. My friend was reading the book and told me about the movie coming out in Aug about a month ago. Some how that stuck to my mind for no apparent reason.
It's been a few intense weeks for me, first was preparing for the LA Times article to come out, planning and packing the heck out of everything in the store. I was then worried about how it will come out, of course it was so wonderful beyond my imagination of this life time. Next thing has been keeping up with the flood of tea drinkers, that also came with the worry that I might some how neglect a few and end up pissing people off, worry about disappointing people and such.
So I decided to watch a movie to take my mind off it tonight before another big weekend arrives. Oh god, it was like watching my own life 3 years ago to today.
The movie was about Julie of NY was inspired to cook 524 recipes from Julia Child's French cook book and blogged about it, her blog was so popular, NY Times wrote a story about her, then she wrote a book about it and Hollywood made a film from the book.
I started learning Dan Cong from my tea master and inspired to learn every thing about it and at the mean time carry the product as specialty items of my tea store. 3 years later, Dan Cong made its name on the LA Times. And I am working on translating the book of Dan Cong.
Strangely, I was the only one in the theater at 10:30 pm and thoroughly enjoyed this lengthy movie. I wouldn't call this my type of movie, but it's strikingly aligned with what's happening to me minus the movie part. Is this a sign?! Oh, I don't mean the movie part. God no! Julia Child's cook book was and still is a great success, it has changed ways American eat and cook. I shall contribute my share in the tea world, change the way Americans sip their tea.
Tuesday, July 28, 2009
Why do I like Phoenix Dan Cong Oolong Tea?
During the blogradio conversation with host Steven Knoerr of 39steeps.blogspot.com, he asked why/what do I like about Dan Cong teas in particular. Today while drinking tea with friends, this question came up again, which made me think further on reasons why Dan Cong is able to capture my attention for so long and I'm so intensely in love with it.
Aside of Dan Cong teas are great in flavor with a wide varieties of aroma, having the right mentor is probably the greatest force that guide me through the learning process, which opens the Pandora box of Dan Congs, hence allows me to explore and discover Dan Cong teas in great magnitude.
At this point, I realize my love for Dan Cong is beyond knowledge, flavor or aroma. It's how they make me feel beyond my palate. Dan Cong has the perfect balance of Yin and Yang energy to me. Using Steven's terms, it's aromatic, illusive, seductive and beautiful. These are qualities that representing femininity. It also has a wild side in Qi, long durable steeping sustainability and prolonged after taste. These are qualities representing masculinity. When both parts are equally powerful yet harmoniously married, it's the most desirable pairing one can hope for. These qualities are ever evolving from infusion to infusion. Each infusion is a live Chinese painting on a silk scroll, be it an old man drinking tea under a pine tree with a tea boy fanning the stove, or an elegant young maiden holding a gaiwan of tea amongst blooming cherry trees with a bamboo forest back ground. Each tea session is a mini old movie, frame by frame slowly unfolds itself and keeps moving forward, each infusion is a still of moment just long enough, then lead toward the next. Its eternal beauty has captured my soul....
Aside of Dan Cong teas are great in flavor with a wide varieties of aroma, having the right mentor is probably the greatest force that guide me through the learning process, which opens the Pandora box of Dan Congs, hence allows me to explore and discover Dan Cong teas in great magnitude.At this point, I realize my love for Dan Cong is beyond knowledge, flavor or aroma. It's how they make me feel beyond my palate. Dan Cong has the perfect balance of Yin and Yang energy to me. Using Steven's terms, it's aromatic, illusive, seductive and beautiful. These are qualities that representing femininity. It also has a wild side in Qi, long durable steeping sustainability and prolonged after taste. These are qualities representing masculinity. When both parts are equally powerful yet harmoniously married, it's the most desirable pairing one can hope for. These qualities are ever evolving from infusion to infusion. Each infusion is a live Chinese painting on a silk scroll, be it an old man drinking tea under a pine tree with a tea boy fanning the stove, or an elegant young maiden holding a gaiwan of tea amongst blooming cherry trees with a bamboo forest back ground. Each tea session is a mini old movie, frame by frame slowly unfolds itself and keeps moving forward, each infusion is a still of moment just long enough, then lead toward the next. Its eternal beauty has captured my soul....
Friday, July 03, 2009
Kid in the candy land
Tea has led me to more facets of life than anything else in my past experience, definitely much more than years of education. Although I do not deny education has served me well, without education, I may not be able to comprehend materials I now find extremely fascinating.
I started learning Kung Fu tea almost 10 years ago. Many of those years were stagnant until the last 3 years or so when I open a tea store. Having feed backs is perhaps the most motivating force of mine to absorb knowledge as much and as fast as I could. I feel like Sponge Bob some times.
Tea is in liquid form, as water melted from glaciers from every mountains on this planet, runs down the plateaus, travels through terrains, valleys, down the streams, gathers in lakes, rushes through rivers, then mixes in oceans.
Tea has taken me through better health both physical and spiritual, opened my eyes to Chinese tea culture, then Chinese culture as a broad horizon. I am now a kid running through the prairies discovering fascinating maters one after another.
Customers with health issues send me looking for alternative remedies which lead me to Chinese Medicine. Huang Di Nei Jing is the bible of Chinese Medicine which is not about healing, but a philosophy book about human should live cohesively and compliant with nature for better health, therefore not prone to sickness. This Chinese classic has lead me down to my next fascination, Zhou Yi (I-Ching). Zhou Yi is crowned the Emperor of all Chinese classics, written more than 3000 years ago. It was then explained by Confucius and his dispels 1000 years later as another text Yi Zhuan. Yi Zhuan is a combined interpretation of Lao Zi (Daoism), Meng Zi, Mo Zi, Budhhadism and Confuciusm. For the following 2000 years, studies of Zhou Yi has never stopped. There are new theories, new interpretations based on current society conditions. No mater where what and how, as water flows, we all end up in one place only spiritually, the ocean, ocean of truth. The truth of what one should be while we are here on earth. Seek and live the truth consciously. Of course this is easier said than done. :I
Reading ancient Chinese classics is exciting. I can read Chinese as well as a 3rd grader, ancient Chinese was Russian to me at one point. With new editions of ancient classics written in today's Chinese, I am able to understand the surface of these texts little by little. The more I read, the more I find them exhilarating, each word has meanings deep and broad as the great lakes. I'll be busy for the rest of my life. :D
I started learning Kung Fu tea almost 10 years ago. Many of those years were stagnant until the last 3 years or so when I open a tea store. Having feed backs is perhaps the most motivating force of mine to absorb knowledge as much and as fast as I could. I feel like Sponge Bob some times.
Tea is in liquid form, as water melted from glaciers from every mountains on this planet, runs down the plateaus, travels through terrains, valleys, down the streams, gathers in lakes, rushes through rivers, then mixes in oceans.
Tea has taken me through better health both physical and spiritual, opened my eyes to Chinese tea culture, then Chinese culture as a broad horizon. I am now a kid running through the prairies discovering fascinating maters one after another.
Customers with health issues send me looking for alternative remedies which lead me to Chinese Medicine. Huang Di Nei Jing is the bible of Chinese Medicine which is not about healing, but a philosophy book about human should live cohesively and compliant with nature for better health, therefore not prone to sickness. This Chinese classic has lead me down to my next fascination, Zhou Yi (I-Ching). Zhou Yi is crowned the Emperor of all Chinese classics, written more than 3000 years ago. It was then explained by Confucius and his dispels 1000 years later as another text Yi Zhuan. Yi Zhuan is a combined interpretation of Lao Zi (Daoism), Meng Zi, Mo Zi, Budhhadism and Confuciusm. For the following 2000 years, studies of Zhou Yi has never stopped. There are new theories, new interpretations based on current society conditions. No mater where what and how, as water flows, we all end up in one place only spiritually, the ocean, ocean of truth. The truth of what one should be while we are here on earth. Seek and live the truth consciously. Of course this is easier said than done. :I
Reading ancient Chinese classics is exciting. I can read Chinese as well as a 3rd grader, ancient Chinese was Russian to me at one point. With new editions of ancient classics written in today's Chinese, I am able to understand the surface of these texts little by little. The more I read, the more I find them exhilarating, each word has meanings deep and broad as the great lakes. I'll be busy for the rest of my life. :D
Tuesday, June 23, 2009
Orchid in tea
Flower in mirror, moon in water. Jing4 zhong1 Hua1, Shui3 zhong1 yue4. This analogy is to describe beauty in illusion. I am able to capture orchid in tea. Half reality, half illusion.
Picture is taken this afternoon during tea sampling. I have a bunch of commercial DCs to sample, so to decide what to stock for the year. As the sun turned, my orchid plant landed in my tea, mystical in the mist of tea. How Divine!
Picture is taken this afternoon during tea sampling. I have a bunch of commercial DCs to sample, so to decide what to stock for the year. As the sun turned, my orchid plant landed in my tea, mystical in the mist of tea. How Divine!
Wednesday, April 01, 2009
Energy
Energy comes from many sources, the tangibles and the intangible sources.
Food, a tangible source of energy. Tea is also a tangible source.
Intangible sources sometimes provide a great deal of energy, more than we realize, yet we live in this pool of energy daily. A simple encouragement can lead to the beginning of great accomplishment, or destruction. A few tender words has the ability to create the most beautiful castle, or destroy a nation more than once. A smile of a lover can get you through a tough day. A giggle from a baby melts the toughest man's heart.
We shall gather as much positive energy as we can, soak your mind and soul with all that you can. It's no less important than food, water and air. The key is identifying the positive energy. I find tea to be my tangible source of positive energy. It could be coffee to an other person. I find my nieces and nephew are source of positive energy. Kids could be a burden to others. I find family to be a source of positive energy although there are ups and downs in life. Others can't wait to leave the nest.
Recently books I have been reading are Chinese medicine related. It used to intimidate me, fearful of the depth and broad horizon it entails. Chinese medicine is 4 dimensional, covering the tangibles and the intangibles, the physical and the spiritual, organs, limps, mind and philosophy. Symptoms are sickness in eyes of western medicine. Symptoms are ways our body communicates with our mind in Chinese medicine, a warning from mild to irreversible if ignored. We ignore or mistreat them because we do not understand. A liver's way of communication is blurry eyes, hot temper, or aching gums and others. If ignored, it can be fatal. If we can identify the signals, we can treat those symptoms. However what causes live to behave this way? That's the root of the health issue. A 70 years old man has all the above symptoms plus much more. The cause of this, his wife had a major illness 6 years ago, fear of his 40+ years companion will leave him soon caused his psychological depression, in turn caused obstruction of energy flow, led to his liver function digressed for years. It's not a Hollywood romantic story. It's a couple of old Chinese man and woman's everyday life, providing vital energy for one and other.
Food, a tangible source of energy. Tea is also a tangible source.
Intangible sources sometimes provide a great deal of energy, more than we realize, yet we live in this pool of energy daily. A simple encouragement can lead to the beginning of great accomplishment, or destruction. A few tender words has the ability to create the most beautiful castle, or destroy a nation more than once. A smile of a lover can get you through a tough day. A giggle from a baby melts the toughest man's heart.
We shall gather as much positive energy as we can, soak your mind and soul with all that you can. It's no less important than food, water and air. The key is identifying the positive energy. I find tea to be my tangible source of positive energy. It could be coffee to an other person. I find my nieces and nephew are source of positive energy. Kids could be a burden to others. I find family to be a source of positive energy although there are ups and downs in life. Others can't wait to leave the nest.
Recently books I have been reading are Chinese medicine related. It used to intimidate me, fearful of the depth and broad horizon it entails. Chinese medicine is 4 dimensional, covering the tangibles and the intangibles, the physical and the spiritual, organs, limps, mind and philosophy. Symptoms are sickness in eyes of western medicine. Symptoms are ways our body communicates with our mind in Chinese medicine, a warning from mild to irreversible if ignored. We ignore or mistreat them because we do not understand. A liver's way of communication is blurry eyes, hot temper, or aching gums and others. If ignored, it can be fatal. If we can identify the signals, we can treat those symptoms. However what causes live to behave this way? That's the root of the health issue. A 70 years old man has all the above symptoms plus much more. The cause of this, his wife had a major illness 6 years ago, fear of his 40+ years companion will leave him soon caused his psychological depression, in turn caused obstruction of energy flow, led to his liver function digressed for years. It's not a Hollywood romantic story. It's a couple of old Chinese man and woman's everyday life, providing vital energy for one and other.
Thursday, March 19, 2009
Handful of sunset
Today is gorgeous with full sun in warm temperature, a perfect day at the beach for a nice long walk. Since I can't leave the shop during business hours, an urge to reach the beach built up during the day finally became uncontrollable. Thanks to Daylight Saving Time, it's bright enough to go after work. Just the right time to catch a handful of sunset.
Pelicans flying into the sun...
Ah, the light house at Point Vincent.
Looks like a farm eh? Well, you could drive all the way into the ocean.
Pelicans flying into the sun...
Ah, the light house at Point Vincent.
Looks like a farm eh? Well, you could drive all the way into the ocean.
Tuesday, January 20, 2009
Hua Zhao Jie(花朝节) - Flower Fairy Birthday
Chinese New Year is coming very soon, next Monday the 26th to be exact. It's the most significant holiday of East Asia, China, Korea, South east Asia and others. Luna calendar is rather precise base on the aliment of the sun, moon, other planets and stars. As the world turns, the climate changes and its direct impact to cultivation has been recorded for millenniums. Luna calender predicts climate changes day by day. When is time to sow seeds, when is time the birds come home from winter, when is time flowers bloom, etc.
In southern California, weather is evenly warm through out the year. Flowers can be seen all year round. One of the most important elements as part of the new year festival is flowers. Fresh flowers are must have as part of the decor, potted plants or fresh cut flowers are equality popular. Canton is cooler than LA, however being in the subtropical climate, it's one of the earliest spring arrival spot in China. In my childhood days, new year's eve dinner was an elaborate 9 course meal with family members, it's the one meal no one should miss of the year, followed by an evening outing to "flower street" well into the night. Public parks in China is quite different from American parks. Parks in China are man made architectures blended into nature with water features of large ponds and streams, hills, rocks, landscaping, bridges, pagoda and pavilions of traditional Chinese styles. During Chinese New Year, parks are showcases of million flowers attracting visitors from city and country side. My parents took us to the park each year, perhaps this is the early feed of my flower obsession.
One of the designated date in the Luna calendar is Feb 2nd (some time in March of the western calendar which we use today) as the birthday of flower fairy. This is the day we welcome the flower fairy. The arrival of the fairy represents blooming of many flowers, it also represents the waking up of plants from winter rest. An other name for this day is Hundred Flowers Birthday, it's blooming season for many plants, hence they all share the same birthday. To welcome the fairy, ladies and young girls cut up red papers in lantern shape to hang on tree branches or wear as hair pieces. The one and only Queen in China Wu Ze Tian ordered female servants to pick hundred flowers, mixed with grain flour then steamed into cakes for her court ministers.
Hua wu bai ri hong - flowers red no longer than a hundred days, meaning nothing will last forever. Although this tradition has a long history since Tang dynasty, its fate is not far from blooming flowers, Hua Zhao Jie is unheard of by many today. Its presence declined then vanished after Qing Dynasty, war fair is the #1 murderer of tradition and culture, ignorance of rulers are to be blamed as well.
Tuesday, December 02, 2008
Happy Holidays!
Hello all,
Hope every one had a nice and warm Thanks Giving weekend! It's busy time of the year for everyone. Well, tea can help us all in times of stress. :)
I have not been able to keep up with the blog lately since 24 hours a day is simply not enough for modern day working people, maybe just for a tea shop owner. :P
Things I have done in the past month:
1) Designed new packages, meeting with manufacturers for production issues. Sample box arrived today and looking good. Also designed a bunch of fliers, post cards and business related documents.
2) YWCA Boutique sale for charity fund raising.
3) Of course Thanks Giving dinner with family.
4) Preparing holiday sales with gift packaging.
5) New teas arrived last week, a 13 teas tasting over the weekend was a nice break from work while at work. Still waiting for my stove sets after 2 months.
I am extremely delighted that a professor from my University came across the country to join the tea tasting with his family while visiting local family. I am very proud and touched, it reminded me of my college years and I felt the reconnection of youth and worry free life after years of hussle and bussel in LA.
6) Supposed to work on translating the Book of Phoenix Dan Cong, so far I only finished the introduction. Not very productive on this matter.
7) Spent a night on a PhotoShop Book, then ended up spending MANY nights on playing with PhotoShop. This software intimidated me 3 years, and I finally can say it's ALMOST like Excel (in terms of comfort level, not skill level). :P
Before
After
8) My next big task is to conquer E-commerce web design!!! While waiting for 12,000 boxes to arrive. I'll be buried again once they arrive.
9) Added a new line of product to the store "Bee's Family" Honey, Raw unprocessed honey from Hong Kong, including some of the unusual flavors: Lichi(lychee) flower honey, Longan(Long Yan) flower honey<--- my favorite, Winter honey - multiple wild flowers.
Well, that's enough to keep my head spinning even when I sleep.
Hope every one had a nice and warm Thanks Giving weekend! It's busy time of the year for everyone. Well, tea can help us all in times of stress. :)
I have not been able to keep up with the blog lately since 24 hours a day is simply not enough for modern day working people, maybe just for a tea shop owner. :P
Things I have done in the past month:
1) Designed new packages, meeting with manufacturers for production issues. Sample box arrived today and looking good. Also designed a bunch of fliers, post cards and business related documents.
2) YWCA Boutique sale for charity fund raising.
3) Of course Thanks Giving dinner with family.
4) Preparing holiday sales with gift packaging.
5) New teas arrived last week, a 13 teas tasting over the weekend was a nice break from work while at work. Still waiting for my stove sets after 2 months.
I am extremely delighted that a professor from my University came across the country to join the tea tasting with his family while visiting local family. I am very proud and touched, it reminded me of my college years and I felt the reconnection of youth and worry free life after years of hussle and bussel in LA.
6) Supposed to work on translating the Book of Phoenix Dan Cong, so far I only finished the introduction. Not very productive on this matter.
7) Spent a night on a PhotoShop Book, then ended up spending MANY nights on playing with PhotoShop. This software intimidated me 3 years, and I finally can say it's ALMOST like Excel (in terms of comfort level, not skill level). :P
Before
After
8) My next big task is to conquer E-commerce web design!!! While waiting for 12,000 boxes to arrive. I'll be buried again once they arrive.
9) Added a new line of product to the store "Bee's Family" Honey, Raw unprocessed honey from Hong Kong, including some of the unusual flavors: Lichi(lychee) flower honey, Longan(Long Yan) flower honey<--- my favorite, Winter honey - multiple wild flowers.
Well, that's enough to keep my head spinning even when I sleep.
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