Archive for teaisms

Subjective vs Objective

it’s likely that tea tasting in the light of day may lead to a clearer, scientific and objective review…this does not always however, allow for the mood and mystery of time and place…(but certainly makes it easier to photograph…!)

often for me the times post 10pm allow the calm, quiet and stillness of myself, and surrounds, to backdrop the tasting experience and allow the tea to talk…subjective

translation of tea talk too can find itself easier (at least to write, if not to read) and the tone generally more fun and floral than a drier, more objective (and certainly still relevant) review…

this state is not, of course, always restricted to late evening but a reminder for me to find a few minutes out of the day to really enjoy these simple pleasures….(and hence possibly avoid the madness of tea slurping sleep deprivation,…but anyway…)

and so this eve more sample teas

Darjeeling Second Flush Oolong

Darjeeling Second Flush Oolong

(thursday seems to have come early this week…?!)…so for tonights supping pleasure …
first a beautiful Darjeeling Second Flush Oolong– while not in the classic Chinese or Taiwanese style, to the nose and tongue this super quality tea screamed “fresh”…fairly delicate in taste and gentle in colour of liquor, steeping saw it awaken and reveal a leaf recently picked and delicately preserved..
i am continually amazed by the ability to unlock so many tastes and sensual experiences when water is added to tea…
(luckily i suppose, my life would be fairly dull if all teas were dull, stale, broken and bagged…the beauty of this tea begins with the dry leaf- obviously carefully picked and processed, full of whole leaf and tasty tips….now, what’s next….?!)

Darjeeling Golden Delight Second Flush

Darjeeling Golden Delight Second Flush

so for dessert…
another Darjeeling Second Flush, this time Golden Delight
as mentioned previously, i am slowly getting a grip on these golden beauties, from Nepal, to Darjeeling, to China there are many common characteristics in tone, taste and colour and they can all handle a handful of judicious (experimental…?!) baths…
from 90deg.C and rising with length of submersion this tea reminded me (and possibly some older Aussies) of Acta-vite- malty and toasty with a hint of the bitterness of cacao…yum (no super sweet Milo here..!)
as you can see, the dry leaf is full of buds, covered in pretty golden hairs that infuse to reveal an even, chocolatey looking needle and a beautifully dark coppered brew, full bodied and tasty…
see the The Tea Catcher Himalayan Shangrila Golden Tips for more info on beautiful golden/black tea in stock now…

 

Teaism

‘Teaism’Tea ceremony

japanese tea ceremony

“When tea is more than a drink and the tea ceremony is understood and practiced to foster harmony in humanity, promote harmony with nature, discipline the mind, quiet the heart, and attain the purity of enlightenment, the art of tea becomes teaism. The term “chadao” has two words, the first being ‘tea’ and the second the Chinese loanword tao/dao/ native suffix -ism (also Japanese: 主義), and could thus be read as ‘teaism’. Another, more literal reading of the word is the ‘way of tea’ (茶 tea and 道 way), comparable with for example 弓道; the way of the bow. The term can be used to describe tea ceremony as the interests in tea culture and studies and pursued over time with self-cultivation. Teaism is mostly a simplistic mode of aesthetics, but there are subtle insights into ethics, and even metaphysics. Teaism is related to teamind. A sense of focus and concentration while under the influence of great tasting tea.

A ‘ Teaist’ is a person who performs or enjoys the art of tea and ‘teaism. In Chinese and Japanese, as well as South Korean traditional culture, there are well developed teaisms.” [wiki- tea lore]

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

or head to the shop !