 This week, I had a chance to help out with Japanese Tea Ceremony at Como Park. Standing inside the garden, I felt I was in a different world. It was very peaceful and I could leave all my worries behind. It gave me a sense of purpose and "be in the moment".
The Japanese Tea Ceremony can be considered as art or discipline. As an art, The Tea Ceremony is an occasion to appreciate the simplicity of the tea room’s design, the feel of the Chawan (Tea bowl) in the hand, the company of friends, and simply a moment of purity. As a discipline, aesthetic contemplation of flower arranging, ceramics, calligraphy, and the roots of the Tea Ceremony which go all the way back to the twelfth century is required. The ritual preparation requires the person hosting a tea party to know how to cook a special meal (Kaiseki), how to arrange the flowers which will be placed in the above (Tokonoma). When choosing utensils and other vessels, the host (Teishu) has to consider the rank and type to make sure that they will stand out. From the picture above, one of my friends asked me why I didn't put on any makeup. In fact, I did but it could be a "discipline part" that kicked in. As a host, one should not be wearing any jewelry as it draws guests' attention away from its purpose during tea ceremony. My thought was based on this rule, I decided to put on make up lightly. My guests should be the ones who gain all my attention, not me.
We love meeting with our customers and learning about them. It seems there are a lot of customers who do not know what "tea" is.
In a nutshell, it is from a plant call Camellia Sinensis. All teas come from the same plant. Herbal teas are not from Camellia Sinesis plant, just from other plants such as herbs, flowers, etc. What makes each tea type (White, Green, Oolong, Black, Puerh) different is how to process them. Of course, how each country production style and its climate make a big different on its taste and aroma. It is rare to grow tea in the US. Ones that we know: North Carolina, Hawaii and Washington State. Tea plants love hot days and cool nights for them to grow and of course they love high mountain climate for the best result. Here is a basic tea type: White White tea tastes as close to a freshly plucked leaf as you’ll get, since the leaves are never oxidized, just withered and baked dry or air-dried. White teas have a delicate flavor and can be expensive, which is why they’re not often used for blending. Green After the leaves are picked, they’re steamed to retain their green color as well as their trademark vegetal flavor. After that, the leaves are withered, then rolled and twisted, and then either re-steamed (the Japanese favor this method, which preserves vegetal quality) or pan-fried, which can sometimes give the tea a yellowy-tinge and smoky aroma. Oolong After harvesting, oolong leaves are withered and then gently tossed manually or by machine in a basket in order to bruise the edges of the leaves and oxidize them. This, however, can create a range of styles with some oolongs with less oxidation that can taste like green tea, and others with lots of oxidation that can taste more like black tea. After being tossed, the leaves are then gathered in a cloth and rolled under metal plates until they form tiny nuggets. Black Black tea leaves are completely oxidized by processing them through metal rollers, which break up the leaves, stems and opens the veins (which is why black tea tends to be so tannic). After the leaves have fully oxidized for up to 18 hours, they go through hot-air heaters to cauterize the broken veins. As a result, we do not grow tea plants in Minnesota. (I don't think they love our lakes or snow like we do). Finally, the weather is much better in Minnesota - barely any snow on the ground. My kids start to go out and bike around the neighborhood. As a mother, I want my kids to enjoy their treats without taxing their health on sugar. Today, I decided to make Green Tea Ice Cream. Here is my recipe:
2 tbsp matcha 2/3 cub sugar (standard but you can reduce if you want it less sweet) 3 egg yolks 3/4 cub milk 3/4 cub heavy cream 1. Dissolve Matcha with hot water 6 tbsp 2. Add sugar with egg yolks and mix them well. Cook them with Medium-low for about 10 minutes until you see it starts bubbling 3. Add Matcha green tea from step#1 4. Strain it for a smooth batter. Then refrigerate until cool. 5. Add green tea mixture to heavy cream and combine them well 6. Put in the ice cream machine for about 20 minutes (or put in the refrigerator afterward). Ta-da, enjoy your ice cream. Many of my friends know how much I love anything about "tea".
What is Japanese Tea Ceremony then? "By these words, Sen Rikyu established an essential concept in chado (Japanese Tea Ceremony), the way of tea. Chado has developed over the more than four hundred years since the time of Rikyu so that host and guests might share a bowl of tea in a comfortable atmosphere conducive to mutual exchange. Based upon a prescribed set of movements, unique utensils, and Japanese traditional history and culture, participation in tea gatherings can certainly appear daunting. However, as long as the guests can appreciate and enjoy the moment shared over tea with the host, then the tea gathering is a success. From four hundred years ago until today, all over the world, such gatherings occur. The exact method and style varies depending on the host, location, and season, yet the fundamental purpose remains unchanged". I am writing this blog because I am so honored to be a Teaching Assistant for a Japanese Tea Ceremony class at University of Minnesota (Extension course). In class, we discussed on how tea ceremony being developed, its concept, its influence, and how to perform it. Students then got a chance to perform a mini tea ceremony. Though, one cannot be a master in just one practice. Like everything else, it is a life-long learning. Why should we spend time learning Japanese Tea Ceremony? Or how does practicing Japanese Tea Ceremony enhance our lives? It is a communion between host and guests, in an environment designed to still the mind. The tea is served ritually, and the participants appreciate the aesthetics of the setting and the unique utensils. Besides an art of hand movement in tea ceremony, throughout all of the ceremony are four guiding inspirations: wa, kei, sei, jaku — Harmony, Respect, Purity and Tranquility. Hidden within the relative simplicity of these words is a subtle and profound philosophy that can facilitate great transformation in our lives. Chanoyu is beneficial for all aspects of our being: physical, mental, emotional and spiritual. Chanoyu heightens our awareness of the sacredness of our daily activities. It helps us to focus on the details of our life with wonder and freshness. Similar to what we believe at Great Tea Road: Your Journey begins with Our teas. "In my own hands I hold a bowl of tea; I see all of nature represented in its green color. Closing my eyes, I find green mountains and pure water within my own heart. Silently sitting alone and drinking tea, I feel these become part of me. What is the most wonderful thing for people like myself who follow the Way of Tea? My answer: the oneness of host and guest created through 'meeting heart to heart' and sharing a bowl of tea." - Dr. Soshitsu Sen, Urasenke Grand Tea Master XV
Credit: Urasenke organization, Japan. Green star Co-op.
Disclaimer: We are not associated with any tea organization. I always feel guilty for throwing good tea away after brewing especially Oolong tea. Unlike many of other teas, our Jade Oolong tea is handpicked. The best pick would consist of top 3 leaves; they are young leaves. You can also see they are full leaves (photo below). So today, we are making Jade Oolong Teapura. It is easy to make and it is good for snack. Noted that after 1st brewing, 75% of caffeine has been eliminated. We are using 3rd brewing, so there is practically no more caffeine in the tea. Things you will need: Jade Oolong tea 4 teaspoons Tempura batter 1 cub Water 3/4 cub Tempura flakes 1 cub Cooking oil about 1 cub Salt and sugar to taste 1. Brew Jade Oolong tea at 180F for 3-4 minutes (your first brew). Our Jade Oolong tea is a high quality tea, you can do multiple infusions. The tea leaves will expand because they were hand-rolled into balls. You might want to do it twice separately unless you have a big tea pot. I recommend you to brew at least 3 times before cooking this dish. No need to let tea leaves dry. In a meantime, enjoy your Jade Oolong tea but don't discard your tea leaves; we can use for next steps. 2. Mix tempura batter: 1 cup per 3/4 water. (Please also read cooking direction on your batter bag, it may give a variation of water needed). 3. Put tempura flakes in a separate bowl 4. Heat oil in the pan at medium heat. 5. Dip Jade Oolong tea into batter and tempura flakes, deep fry in the cooking oil until it is golden brown. Remove to a plate. 6. While it is still hot, dash salt and sugar on to Jade Oolong teapura. 7. Repeat step 5 and 6 until you cook all your tea leaves. 8. Voila, you got yourself a snack. It is crispy with floral aroma in your mouth.
1. Put a bowl of dried tea leaves into the refrigerator to absorb bad odors.
2. Use steeped tea to clean windows and mirrors. 3. Use scented, dried teas as potpourri. 4. Soak your feet in a bath of steeped tea. 5. For used tea, sprinkle damp tea leaves on a wood floor; when swept, the leaves catch dust better. 6. Sprinkle dried tea leaves on charcoal barbecues to add flavor to grilled meats and vegetables. 7. Use moistened tea bags as a cold compress for swollen, tired eyes. 8. Soothe a sunburn or insect bites by soaking a towel in cold tea and then laying it on the sunburn or bites. 9. Light dried tea leaves as a mosquito repellent. 10. Put uses tea leaves into the disposal to combat odors. 11. Mix dried (black) tea leaves with flea powder to increase the powder's potency. 12. Put some tea leaves into your shoes and socks to act as a deodorizer. 13. Dye fabrics by placing them into a cup or bucket of steeped tea. Vary the colors with the different types of tea (black, green, oolong). 14. Combine teas with white vinegar in a cup and dye hard-boiled eggs. 15. Another usage of used tea, spread them around your garden to improve the soil. |
Disclaimer: We are not associated with any local or oversea tea organization.
AuthorStaff at Great Tea Road Co Archives
September 2021
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