TeaForum.org

According to the ancients, during the ‘tea ceremony’ people could find a deeper meaning within themselves. Tea can trace back its origin to China and has accompanied its ancient civilization for about 5000 years. However, the most significant aspect of this tradition, built around this amazing plan...

"Maybe it is as simple as the ancient Japanese proverb that someone without tea in them is incapable of understanding truth and beauty. To chajin, this is the way (and the why) of tea There are two parts to the proverb. The first part asserts that “ someone without tea in them is incapable of under...

Hope so. If so, I'll post it here!
(I think the writer is Guy Munsch. Didn't see his email but posted a request for more info. about the proverb in the comments below the article. Since he is a published tea and spirituality writer, I should be able to contact him eventually.)

Interesting if brief addition to understanding English approach to tea: https://tching.com/2009/11/anna-the-duchess-of-bedford-and-the-japanese-tea-ceremony-part-1-of-4/ The subsequent pages of the 4 part series are more about asian tea culture but for those of us less knowlegeable about the English...

Question for you 'spiritual' tea drinkers. While looking up the definition of the word "Chajin" (referred to in a Bok post on the Ode to Kyusu thread https://www.teaforum.org/viewtopic.php?f=20&t=17&start=345), I encountered this reference to a tea related proverb (at: https://tching.com/2012/04/hel...

It's a new twist on the old 'form follows function' phrase of architecture and industrial design. The hope is that rather than simply achieving a 'function' needed or desired by humans, design needs to do it with a net zero, or even a net positive energy-generating level of effiency.

Florent just posted an interesting article about Kagoshima tea. I also feel the same way as what he wrote here. “...They are essentially shaded fukamushi sencha with a rather strong roasting in general. Kagoshima does not highlight an old “tradition” or style, but produces tea according to market d...

Next thread: "Why are jokes the most profound knowledge humans can seem to manage?" Wow! Are you upset, bentz? I don't think people take jokes as knowledge. Sometimes a joke is just a joke. I don't think all politicians are essentially less than homo sapiens, nor even all barbaric, or other ..... I...

Just read it myself. History of tea trade as the centerpiece argument to change understanding of what is no less than modernity itself, and where and how did it get here! Highly recommend.

What's the best way to make cold sencha? Extra strong and pour over ice? Ice cube on top of dry leaves? Regular brew and chill in fridge? I am far from an expert but have experimented a little. The best of course is gyokuro brewed with ice. But talk about brewing patience! For a while I used 3rd or...

After irritation at the 20 minurtes it took to make, drinking iced tea in a plastic bag while driving in Costa Rica, I realized I was drinking the best iced tea I'd ever had! By then I was too far away to ask about the recipe. Good work me. Wouldn't be surprised if it didn't include at least a hint ...

To Seattle, 2 packages in pandemic limbo: 1 from India at least a month and another about a month stuck in Tokyo via EMS. Good news/bad news on a third: ordered Thursday from Japan, arrived Monday via DHL! Bad news- $43 shipping for $110 worth of Shincha. Pay to play I guess. First world complaints ...

Yes it does. And fits in with the rabbit hole of complicated religious/class relationships in the history of the British Isles dating as far back as the battle of Colluden I've read about that allegedly accounts for the political/economic life of USA from early colonies up to and through the civil w...

Interesting article on historical british tea ceramics displayed at the NY Metropolitan Museum of Art: https://www.nybooks.com/daily/2020/04/17/teapots-silver-and-tapestry-the-mets-new-british-galleries/ Only escalates my wonder at the contrast between the role of sugar in tea culture in europe and ...

I started off using 6.4g/80ml/135f/2min in a preheated shigaraki 90ml kyusu and found the liquor too concentrated. Just reducing leaf to 6g/80ml/135f/2min resulted in a more elegant nuanced steep. Is that a typo, or you got a notable difference going from 6.4g to 6g for the same volume of water and...