I’m looking to add another dimension to my growing experience with tea.
I’m in my 40’s with a full time job and family, so this would be something ‘on the side’ that perhaps becomes something more involved in the future. Not looking to make money, rather I want to heighten my experience with tea. I believe that a deep interest in something like tea, where you’re involved in various ways is beneficial on many levels.
I live in Canada so I presume their are fewer options than if I lived in a tea growing region.
For the last 6-8 years I’ve been drinking tea daily and my interests lie mainly with tea, versus teaware. But I love all things tea. I drink mainly Sencha, high mountain Oolong and Matcha. I also dabble in Wuyi, Longjing and just ordered some white tea and Chinese greens. I read about tea and watch videos, and I’ll continue to do so.
I’ve come across those who write blogs about tea, have video reviews...and I’m not sure either of these are my style. In what other ways can you get beyond drinking tea (and teaware) that you research and purchase?
Beyond Tea Enthusiast
+1 for tea clubs and tastings. You may want to create a local group that gets together once a month for a focused tasting (like focusing on different oxidations of Tieguanyin, or senchas steamed in different ways, etc.)
One thing I would caution you to avoid are classes that certify you as a tea master or expert. Most of these smell rotten. Even the legitimate ones leave much to be desired.
I have been making tea for about 15 years and was fortunate enough to have a Taiwanese expert as a guide about 5 years in. She taught me to be aware of small things. For the remaining 8-10 years I’ve been mostly on my own, making tea for myself mostly, and fellow enthusiasts when I host a get together. I focused on the tea with almost monk-like attention to what happened as I changed variables or gestures. I was honored recently when a fellow enthusiast and tea traveller confided that I consistently make the best tea she has had.
What I am getting at is that there’s no shortcut for spending time with tea, observing changes. It is reasonably inexpensive but it does take time. Maybe you’ve alrady been doing this and are ready for something else. I’m proposing spending your money on tea and not dubious certifications. Even learning from a legitimate tea master has its dark side. You can avoid all this with a mostly solitary practice so long as your are observant and willing to eschew dogmatic ideas about making tea (break some rules!).
Good luck!
One thing I would caution you to avoid are classes that certify you as a tea master or expert. Most of these smell rotten. Even the legitimate ones leave much to be desired.
I have been making tea for about 15 years and was fortunate enough to have a Taiwanese expert as a guide about 5 years in. She taught me to be aware of small things. For the remaining 8-10 years I’ve been mostly on my own, making tea for myself mostly, and fellow enthusiasts when I host a get together. I focused on the tea with almost monk-like attention to what happened as I changed variables or gestures. I was honored recently when a fellow enthusiast and tea traveller confided that I consistently make the best tea she has had.
What I am getting at is that there’s no shortcut for spending time with tea, observing changes. It is reasonably inexpensive but it does take time. Maybe you’ve alrady been doing this and are ready for something else. I’m proposing spending your money on tea and not dubious certifications. Even learning from a legitimate tea master has its dark side. You can avoid all this with a mostly solitary practice so long as your are observant and willing to eschew dogmatic ideas about making tea (break some rules!).
Good luck!
I think teaware is quite a vast field, you have myriads of things to explore apart from the teapots themselves:
- cups: Modern, vintage, antique
- pitchers
- tea scoops, picks, coasters etc
- tea cloths, chabu etc
- kettles, clay, tetsubin etc
- charcoal stoves and other heating devices
- the rest of the tea table: tea plants, pets etc
Loads of things to geek about!
I often browse flea markets and antique shops for things I can incorporate into my brewing routine.
- cups: Modern, vintage, antique
- pitchers
- tea scoops, picks, coasters etc
- tea cloths, chabu etc
- kettles, clay, tetsubin etc
- charcoal stoves and other heating devices
- the rest of the tea table: tea plants, pets etc
Loads of things to geek about!
I often browse flea markets and antique shops for things I can incorporate into my brewing routine.
As said by a few members, starting a tea club really is a good way to add dimension to your tea experience. Three of us started a Tea club in Los Angeles early this year, and we now meet monthly at my house. We created a closed group on Facebook, Los Angeles International Tea Club, and have quite a few local members. The club has expanded my circle from ‘only online tea drinkers’, to ‘in-person live enthusiasts and connoisseurs’. Everyone is super interesting, and by sharing our best teas we are each expanding our range. We have such a great time that even though we begin at 7pm we usually continue till 3am 
with ramen fuel break at 10:30pm.
Another way to expand one’s range is to start researching a particular area of interest, and write a few articles that can be posted here at TeaForum.
What Baisao said resonates with me also;
“ I focused on the tea with almost monk-like attention to what happened as I changed variables or gestures........ What I am getting at is that there’s no shortcut for spending time with tea, observing changes.”
p.s. Another idea that has come out of friendships formed via the LA Club is a few of us are in discussion to possibly organize a Tea-cation treak to Taiwan. Also, just visiting tea houses in NYC last week was great too, sampling teas and meeting new people seriously into tea.
with ramen fuel break at 10:30pm. Another way to expand one’s range is to start researching a particular area of interest, and write a few articles that can be posted here at TeaForum.
What Baisao said resonates with me also;
“ I focused on the tea with almost monk-like attention to what happened as I changed variables or gestures........ What I am getting at is that there’s no shortcut for spending time with tea, observing changes.”
p.s. Another idea that has come out of friendships formed via the LA Club is a few of us are in discussion to possibly organize a Tea-cation treak to Taiwan. Also, just visiting tea houses in NYC last week was great too, sampling teas and meeting new people seriously into tea.
Thanks for feedback so far.
To some of the comments:
- I'm not looking towards any kind of certification
- I do not know anyone 'locally' who is into tea like I am. However, there is a tea expo in Toronto next month that I'm attending, so maybe that will kick-start something
- While I love tea ware, I'm a bit worried about...the rabbit hole
Although I drink a variety of tea, I did think about exploring much deeper my favourite teas: Sencha and High Mountain Oolong (HMO). So one idea, beyond general enthusiast, is to go much deeper with a particular tea. I drink Sencha more than HMO, but I really enjoy my gongfu sessions with HMO.
One thing I may start doing with one of these teas, is compiling a list of every resource I'm aware of...like blogs, vlogs, articles, top suppliers, accompanying tea ware (perhaps), etc.
To some of the comments:
- I'm not looking towards any kind of certification
- I do not know anyone 'locally' who is into tea like I am. However, there is a tea expo in Toronto next month that I'm attending, so maybe that will kick-start something
- While I love tea ware, I'm a bit worried about...the rabbit hole
Although I drink a variety of tea, I did think about exploring much deeper my favourite teas: Sencha and High Mountain Oolong (HMO). So one idea, beyond general enthusiast, is to go much deeper with a particular tea. I drink Sencha more than HMO, but I really enjoy my gongfu sessions with HMO.
One thing I may start doing with one of these teas, is compiling a list of every resource I'm aware of...like blogs, vlogs, articles, top suppliers, accompanying tea ware (perhaps), etc.
The LA tea club was started by 3 members who meet at the LA Tea Festival and TeaHabitat tastings, so connections are made at these events for sure. Also, we had no idea how membership would evolve, it did turn out nicely though. Tea for me is still a very private and solitary activity, but now it is also very social.
p.s. where are you located in Canada?
Conducting an amateur tea workshop every Monday night 6-8 pm for 2 years made me learn and improve incredibly in the tea tasting field. At first it was just people I knew and then the word spread and other people came. I am sure that you can start with only a few people and it will be a great experience.
Can you elaborate? sounds really interesting. Also ties into your research?Elise wrote: ↑Tue Jan 02, 2018 10:46 amConducting an amateur tea workshop every Monday night 6-8 pm for 2 years made me learn and improve incredibly in the tea tasting field. At first it was just people I knew and then the word spread and other people came. I am sure that you can start with only a few people and it will be a great experience.
Basically I shared a place with an artist where I used to offer free sessions of tea drinking to whoever was free and willing to pop in on every Monday evening after work. It started with a few friends, with the teas we had. As I said, the word spread and a network started to be more active. And I ended with a 2 year weekly session of more than 2 hours, from 2010 to 2012.
We did all sort of tests with various water qualities, tetsubin, teapot and other infusion modes.
We did thematic tastings, such as Taiwan oolong, puerh terroir comparative (same for sencha) or green teas, etc.
It evolved according to who was present and the level/ taste of the participants. There was no more pressure or goal than just have fun and drink tea.
It has been really improving for me, to brew and brew various and the same teas, also to do it in front of people and regularly.
Now I am asked frequently for tea sessions and various events. I recently also organized thematic tastings with interventions of specialists such as Japanese tea advisor for sencha or Jingmai producer of puerh, as well as a workshop last summer with a Japanese contemporary ceramist who works on tea ceramics.
It’s something I only do according to my interest for the world of tea and tea ceramics, nothing like a mean to create an income of money.
We did all sort of tests with various water qualities, tetsubin, teapot and other infusion modes.
We did thematic tastings, such as Taiwan oolong, puerh terroir comparative (same for sencha) or green teas, etc.
It evolved according to who was present and the level/ taste of the participants. There was no more pressure or goal than just have fun and drink tea.
It has been really improving for me, to brew and brew various and the same teas, also to do it in front of people and regularly.
Now I am asked frequently for tea sessions and various events. I recently also organized thematic tastings with interventions of specialists such as Japanese tea advisor for sencha or Jingmai producer of puerh, as well as a workshop last summer with a Japanese contemporary ceramist who works on tea ceramics.
It’s something I only do according to my interest for the world of tea and tea ceramics, nothing like a mean to create an income of money.
Canada's actually not too bad a place for tea. Vancouver and Toronto are solid hubs. Granted, Vancouver gets to sit right beside the only tea farm in Canada...
I wouldn't bother going after certification either, but it's worth noting that Canada does have an "accredited" tea sommelier certification program--slightly less sketchy than mystery internet classes. Though the consensus from those I've spoken to about it is it's more of a retail/business diploma than anything. I third (fourth?) tea gatherings. I've slowly eased my way into going to smaller events after attending the tea festival in my area every year. Awkward, but fun. Starting your own could be daunting, but if there's none in your area already that might be your only course. I also understand not being interested in blogging, but I'd add this: there's a lot that can be done with a blog; review blogs are overdone, but you could keep one on specific aspects of tea you found interesting in your research. History and chemistry. One of my favourites writes specifically about the economy of tea.
My personal research has mostly been in reading and collecting tea books, as well as abusing my university student status to obtain journal publications on tea. I keep a lot of notes.
I wouldn't bother going after certification either, but it's worth noting that Canada does have an "accredited" tea sommelier certification program--slightly less sketchy than mystery internet classes. Though the consensus from those I've spoken to about it is it's more of a retail/business diploma than anything. I third (fourth?) tea gatherings. I've slowly eased my way into going to smaller events after attending the tea festival in my area every year. Awkward, but fun. Starting your own could be daunting, but if there's none in your area already that might be your only course. I also understand not being interested in blogging, but I'd add this: there's a lot that can be done with a blog; review blogs are overdone, but you could keep one on specific aspects of tea you found interesting in your research. History and chemistry. One of my favourites writes specifically about the economy of tea.
My personal research has mostly been in reading and collecting tea books, as well as abusing my university student status to obtain journal publications on tea. I keep a lot of notes.