孔夫子 Konfucius firades i Tehuset

Foto: En Kopp Zen Tehus

Det var 孔夫子Konfucius ´s födelsedag igår, och har firat det med vitt te och godisar gjorda av banan, jordnötskräm och alger i bädd av purjölök. Konfucius lever fortfarande i många av kinesers sätt inom familj och samhälle. Jag som en har till exempel svårt att bortske ifrån lärandet som vi måste kunna in och ut hemma, i skolan och samhället förut, och som idag syns även på sättet jag utför Gong Fu Cha.

Men det är inte bara för att jag måste kanske. Lärandet blev nästan som oskrivna regler om ordning och harmoni bland familj medlemmar i alla kinesiska hem och - samhälle. Ordningen är rätt hierarkisk, men samtidigt ser lärandet om uppriktighet och rättvisan till att var och en förtjäner sin plats i ordningen. Ömsesidig respekt mellan var och en är viktigt.

Dessutom, utan Konfucius så hade jag säkert inte kunnat få ha på mig skor av bland annat Chanel, Gucci och Armani idag pågående av fotbindning i det gamla Kina. Eller så hade de här kreativa designerna kanske kommit på något fint i gulliga storlekar ändå. Hursomhelst, Konfucius måste vara glad över något, då han verkar i sin födelsedag såg till att tehuset skall specialisera sig i taiwanesiska oolong teer av exklusiva ursprung.


En film om Konfucius som kan vara intressant att titta.

品茶:成道理 Tasting tea makes perfect sense

Photos: En Kopp Zen Tehus / Picture above: First brewed Phoenix Oolong.

As I have written lately, I am really determine to make more improvements of my ability to brew teas. In performing tea ceremony I realized how I have concentrated more on symbolical ceremony, than the tea brewing itself, but recently I understand more and more the importance of the outcome of the brewed tea too.

In my latest entry, I made some notes where I probably should start my new trials. I realized how light I usually brew my tea, afraid of one tiny bit of bitterness. So now, I have planned to increased the infusion time. The choice for my first trial is Phoenix bird Oolong. After the quick rinsing of the tea leaves, I tried brewing it as follows:

1 rst brewing for example: 1 minute

( first picture above )

2 nd brewing: 1 and 1/2 minute

3 rd brewing: 2 and 1/2 minutes

4 th brewing: 4 minutes

Picture top: Second brewed Phoenix Oolong. Second top: Third brewed Phoenix Oolong. Lowest: Fourth brewed Phoenix Oolong.

An increase of a half minutes in between each brew. As the pictures show, the tea colors in each stage are quite uniform. This is of course according to my personal taste. This way as I have brewed is already impressing in my case. My usual brewing time otherwise is just a half minute no matter which stage of brewing. I really hate any threat of bitterness. So I have to take one step at a time

Anyway, the result I made tonight is remarkable. No bitterness at any infusion stage at all: My question is, can it be the initial rinsing of the tea leaves?

1 rst brew: Dry taste and flowery aroma

2 nd brew: Lesser aroma but some clearer sweet taste and a slight mint like taste

3 rd brew: Tasted like leeches, my favorite fruit which make Phoenix Oolong my favorite

4 th brew: Very slight flowery after flavor. The leaves by this stage is already almost worn out. Sometimes I see how three infusions would have been enough, but my favorite number is 4, so no matter which tea, I have to brew it 4 times, even if the tea leaves has nothing more to give. Just because my favorite number is 4! This obsession in numbers is unfortunately something I have difficulty to get rid of.

Anyway, I was satisfied and made a conclusion: at earlier stage of tea learning, I thought it can be as confusing as Roger Waters´ song, Perfect Sense, but later when I just hold on there, gave it time to go through a process inside my ability to understand, in the end it feels like it really makes Perfect Sence afterall!

......but as it says, there seems no such thing as absolute in learning, I will of course continue with more trials.

凤凰乌龙茶 Phoenix Bird Oolong

Photo: En Kopp Zen Tehus

I have been drinking lots of phoenix oolong, and thought I´d like to share some reflections that has come to my mind lately. In one of my post last week, I mentioned about writing a bit more about Phoenix bird as symbol. From tea ceremonies to my everyday chores, brought up in chinese way of thinking, I can´t help being concious of what things may symbolize. Although in modern world now, and having gone to college and all that, I guess I simply interprete it as getting some glimps of premeditated signs around me. Afterall a smile in a face does symbolize friendliness and intentions to punctuality symbolizes reliability. And so sights do enfluence our mind indeed probably.

Practicing traditions and hopefully handing it down to my next generations is something I see simply as following some guideline, as one should probably abide to rules given for peaceful living. Afterall, be it constructed, natural or in form of traditions, customs handed down in centuries must have something in the bone to offer. Anyway, they do give me some sort of assurance, of belonging to some generations of believes and I truly enjoy phoenix oolong in such, I thought, a complete sensation to all my senses including those that assures my mind.

Anyway, this is even the case with my tea choices. Phoenix oolong for instance give me some feeling of greatness somehow. Phoenix are usually presented in red color as to that. To chinese people, red color has always stand for success or luck. From Hong Bao or Ang Pao to wearing red or at least some lively colored clothes anyway, on birthdays or weddings. Phoenix bird also represent the yang energy. And paired with dragon it could represents some energy compatible to that of the dragon.

So for me, Phoenix Bird oolong does not only give me some pleasantly flavored liquid for my thirst, it also gives me a feeling of what it symbolizes, luck and achievements. This of course meant simply as digesting together with its pleasant taste some hope or even memories of achievements, but it makes me feel happy and satisfied in every sense it can give me. And being happy and positive despite any circumstances I actually may be in, achievements might indeed be easier to realize.

家欢茶会 Trevliga te stunder med familj

Foto1 : från vänster celina, lilitha och Joakim. Foto 2: från vänster Le Ly, Lilitha och Joakim.

Det har varit besök från Lilitha och Joakim förra veckan, och middagar och tedrickande blir då alltid trevligare. Det var fortfarande så bra väder också att vi fick faktiskt grilla ett par gånger den här gången, fast vi fick äta dem inomhus, när det blev så sent och börjar bli mörkt och lite kallt.

Sedan så fick äppelpajen med plommon och lapsang souchong sylt jag bakade berömd av alla. Som teet fick vi tävla att brygga. Det var roligt och bra tyckte jag då vet man sedan hur man kan förbättra sina te bryggningar.

Var och en har bryggt som man vill. Vi satt en lapp med var sitt namn under kopparna. Diskussioner hur man gör och vilka material skall man använda. Lilitha tar foto för att dokumentera. Jag också tar foto och dokumentera. Joakim gömmer och vill inte visa hur han brygger. Bryggningar klara. Vi satt och är beredda att rösta på kopparna. Det är tänkt att vi skall samtidigt bara peka direkt på koppen som vi tänkt är vinnaren.

Resultatet: Joakim vann! Sedan kom Lilitha nästa och jag sist. Sedan satt vi och diskuterade. Väldigt intressant. Alla tyckte att teet som Joakim har bryggt är väldigt aromatisk, men kan vara för starkt att dricka upp hela. Lilitha tyckte min bryggning är det som hon kunde tänka sig att dricka. Och Joakim tyckte Lilithas bryggning är det som är drickbar.

Det är intressant hur det här som först tyckte jag var bara roligt har utvecklat min förståelse för bättre te bryggande sedan. Jag har alltid bryggt väldigt svagt av rädsla för det minsta risk att det blir bittert. I livet, det är tror jag som när mitt huvud vägrar att inse att i livet så kan det vara bittert ibland. Den här kvällen kan det förhoppningsvis få en förbättring för det. Nu när jag ska brygga framöver, så vill jag lyckas få fram aroman som Joakim har vågat brygga fram av tebladen och vill komma fram till mellan min och Lilithas drickbara bryggning.

Jag återkommer med rapporter på mina nya försök, men nu har vi redan bestämt att vispa matcha som aktivitet vid nästa besök, och Joakim har redan planerat att strunta i japanska bambu vispare till det och ta med en riktig elektriskt - driven vispare, sa han. Det har varit trevligt med Lilitha och Joakim den här gången med, och till återseendet!

訓迪從茶道 More reflections on guiding people through Chadao - Epilogue

Photo: En Kopp Zen Tehus

A satisfactory tea ceremony has been done for such a great audience. I have written down some reflections for better development of my own performance, part 1 and 2. Now, I would like to give my gratitude to the hosting firm who invited me to perform, where many of the materials used are complimented by them. The outfits, interiors, audio/video equipments, and all other materials and facilities for the tea ceremony. For all of these, many gratitudes to the firm: Contrast- Event Conference and Travel, and to the firm´s Event and Conference Manager: Mr Per Magnusson.

When I came to Sweden several years ago. My first impression of Sweden is beautiful land of water, cliffs and hills, and of swedish people, nice, kind, polite and righteous. I thought I got a glimps of zen on my first impression, and am always happy since then whenever an encounter confirms that that first impression was right. These encounters has been plenty, from great people who visit my teahouse, its associates, people I meet on the street and stores, in my everyday life, to organizations who book for tea ceremony. And the tea ceremony for the event and conference arranger, The Contrast, is one of them. It has been a great pleasure performing tea ceremony for this company and working successfully with it proffessional and effective but very nice and kind personnel.

茶智 Te som visdom

Foto: En Kopp Zen Tehus

Några gånger blir jag frågad om hur skall ett tehus vara. Vilket sätt kan man ha som varumärke till sitt tehus. Teet till exempel är för kineser eller japaner som vin. Kan man då bete sig så där arrogant som på fem tjärnors vin serverande restauranger? Ibland kan det vara ifrån någon som vill öppna tebutik eller ibland ifrån rent nyfikenhet. Som alltid, jag kan ju bara försöka svara så bra jag kan. Det är i för sig en bra fråga, till och med för mitt själv som har ett tehus.

Som jag har observerat, kan olika restauranger ha olika sätt som varumärke. Några tycker att arrogans är sättet som passar dem och några tycker en trevlig miljö gör. Var och en ger vad en tycker motsvarar sin verksamhets profil. Det kan jag inte säga något emot om direkt, däremot med frågan om det är samma sak som med tehus eller tebutik, har jag kanske en liten guide..., till mitt själv i alla fall.

Chadao, the way of tea, är nog som zen, som jag förstår. Det är ingenting att förklara. Det är något man upplever medan man gå genom den vägen. Precis som i livet tänkte jag, man går igenom försök och misstag hela tiden. Var och ett te är olika, till och med ett och samma sort te. Det är svårt att veta vad som är fel eller rätt , men en sak som har tydligt guidat mig att, förhoppningsvis, alltid ta den rätta vägen för mitt tehus, är vad te symboliserar för inom Chadao.

Te står för visdom. Varje gång jag behöver bestämma mig över något, frågar jag helt enkelt mitt själv om det här är klokt. Är svaret nej, då helt enkelt är det ingenting för mitt tehus eller något jag rekommenderar till andra. Så för frågan om ett tehus skall bete sig arrogant, kan jag bara fråga tillbaka kanske: Motsvarar arrogans visdom?

訓迪從茶道 More reflections on guiding people through Chadao Part 2 of 2

Photos: En Kopp Zen Tehus

In performing tea ceremony for bigger group, I also see how concentration is important. In disconcentration it is easy to forget the true essence of Chadao, the way of tea, in answering questions. Forgetting this is for me like handing out a tea package without the tea inside. In some other things I usually would not care much, but strange how I have this great respect for the chadao. This is probably because of the munks and elder people who has lots of patience with me when I was young. The more I used to create trouble because of my disconcentration, the greater their patience and trust on me become. In the end I think I really felt so ashamed of myself, that my view of the Chadao became so incredibly great I could never explain its greatness even at the very end of my life.

Anyway right now, these are just questions popping out my head. I still need to reflect more for solutions. Meanwhile, I already noted down some possible remedies:

For the devided ceremony: I thought it would be a good idea to slightly but clearly devide the ceremony into the ceremony itself and the actual brewing. A brief rest in between with pause remark and initial for the other part would do. In musical events, it´s like pausing after a jazz number and giving a brief introduction for the rock that is coming.

As for the warm water: I think a kettle thermos with temperature regulator would be a good idea, constantly taking care of the water temperature until questions and instructions are done and everyone´s ready for the infusion, then it´s time for pouring the water in the oriental water pot, do all the ceremonial washing details, and into the pot for infusion itself.

For Chadao, the way of the tea, and for all the people I would be guiding to it ... I only hope to get better everytime .... I am also grateful to all who read this and reflecting with me. It does help me get better everytime...

訓迪從茶道 More reflections on guiding people through Cha Dao Part 1 of 2

Photos: En Kopp Zen tehus

Some days ago I have written down some reflections on performing tea ceremony for smaller group. It has help me see the difficulties in it and what to do about it. Now, I thought I´d do the same for bigger audience, to become better on this everytime too. Publicing it like I said is a great help. It´s like looking at it from anothers´point of view. Homeblindness is otherwise a typical cause of development stagnation.

In my experience performing tea ceremony for bigger audience do not exactly have greater difficulties but rather different. The mood changes entirely. The bigger the group becomes the greater the excitement and expection becomes. The mood of the ceremony becomes somehow devided into the ceremony itself and the actual tea brewing. This seems to be because of two different interests that are created.

In the ceremonial part, the interests are concentrated on watching the ceremony only, while in actual tea brewing, questions pour in. This is pecially when in greater group where for ex. 50 people have to taste a cup of tea, I have to ask some volunteers from the audience.

Asking volunteers is very good, because it recognizes the audience interests and put it into activity. It´s fun even for me. One problem though is: the warm water. Questions may come in betweens and delay the brewing, while the water gets colder. It´s something I have to find some remedies.

The arrangement or settings are also absolutely something to review and be reviewed all the time. Different situations may demand different settings. Sometimes due to practical demands, combined with artistic and traditonal demands it is not easy. I´d also want to be particular with the arrangement with accordance to different dynasties. I find this very important. Much about this can be researched and learned from among others: Teaparker and Tea Masters.

中秋節 Chinese Moon Festival Del 1 av 2

Foto: En Kopp Zen Tehus / konst av: Celina

När jag kollade på Teaparker.com ser jag ju att det börjar pratas litet nu om 中秋節 Chinese Moon Festival. Precis som den här tavlan jag målade är precis på väg att visa fram full månen. En viktig festival för kineser. Jag som bor i Sverige ser till att några 月饼 måne kaka skaffas fram, antingen från några av kinesiska affärer eller misslyckas jag med det så improviserar jag en liknande kaka med sötad mongos bönpasta i som jag försöker mala och laga hemma. Det uppskattas av mina barn alltid.

Så nu tror jag hamnar Chinese Moon festivalen ungefär vid 3:e oktober. Vi får se vad jag lyckas göra fram för det. Jag kommer också att kolla bättre om vilket te passar till denna måne kakan, och sedan berättar litet om festivalen på delen två av det här inlägget. Där hamnar säkert också litet mer om fenix fågel som jag nämde i förra inlägget.

茶学 Tea learning part 2 of 2

Photo: En Kopp Zen Tehus

I like the traditons in the symbolical gestures in tea ceremony, but I also never neglect the importance of skill in brewing. A perfect ritual without resulting into excellent brewed tea is, I supposed, like building a house without a foundation. And vice versa, an excellent brewing without the symbolicals, is like a house with foundation but without walls and roofs to live in. I can see the importance of both, one is nothing without the other. Each has its role to play to complete a tea ceremony. So as well as the gestures, I also emphasize great importance on tea knowledge, the correct brewing, classifications, the understanding of exquisite tea selections. In short: Right schooling in tea.

I am always very interested in symbols. That is probably because of my chinese background where writings are actually only symbols in the beginning. So everything I do is often begun with something symbolical, even in taking photo shots. As the photo of my precious post on Cha No Yu symbolizes the ritual part of my tea learning, the above picture symbolizes the academical part. In this picture, a book is a symbol for knowledge, and so is a bamboo. It´s where caligraphies are written a long time ago, like a book. Two bamboo cups, one of 太平猴魁Tai Ping Hou Kui as symbol for a righteous leadership and mentorship, and one phoenix bird oolong, as symbol for a student´s success or good result. More about the phoenix on my next post. Meanwhile, the red thread in eternity wave are chinese lucky symbol.

I need these lucky symbols, because it´s either my mother drop me with head first when I was a kid or "the interchanging canal between my left and right brain is simply too narrow", but a word or a thing can stand in front of me in days or even in months, before I get the exact message. Also a joke could have cracked in days already, before I laugh. No, it´s not stupidity, because I stand third best in physics and math class when I was in college, and could memorized the codes of law while playing volleyboll on the beach, and still some juicy grades even after missing the second part of an examination, because I was already out in some restaurants celebrating, what I thought was the final.

So what exactly is wrong with me is unexplanable, but some teachers did seem to have succeeded in getting the best out of me. Yet every situation is unpredictable, like a russian roulette. Most of the time I don´t understand more than half of what is said. So I hope all the symbols above do give me lucks and won´t get me into trouble despite all these.

茶学 Tea learning part 1 of 2

As I travel through tea learning, it seems like more and more things have to be learned. Some use to say that one of the difference between chinese and japanese tea ceremony, is that 功夫茶道Gong Fu Cha, the chinese way, is more focused on resulting to an excellent brewed tea, while 茶道 Cha No Yu, the japanese, is more focused on the symbolical gestures. I won´t put myself into the position of making any remark on how true is this differentiation, I am simply interested on both arts, so I put importance in learning these two branches of tea ceremony.

For the japanese tea ceremony, this is my initial collection of materials. Still many things has to be bought, changed and developed better, but they already allow performances. Under the mentorship and guidance of a very skillful, wise and righteous japanese Soei, I hope I´d be better in time.

秋色 Höst nyanser 2 av 2

Snart blir blad utomhus nästan alla oranga och gula i färgen. Havet jag målar blir rött vin färgade. Det är en vacker säsong att vänta på ... och sedan att uppleva. En lugn och fin årstid att njuta av te, öva och lära så att man blir bättre på våren igen. Färgarna är stark, nästan som naturens förberedelse att vara stark för vintern sedan. Från vitt, gröna och oolong te kan jag på hösten övergå till 紅茶 rött som förmiddags te. Färgen ger mig styrka som varar även upp till våren igen.

秋色 Höst nyanser 1 av 2

Bilden ovan: Plommon med lapsang souchong te sylt

Vi är verkligen mot höst nu, min favorit årstid. Snart blir det fullt med gul orange färg, som är fint att måla. Men det har varit äpple, plommon och svampar de här dagarna så länge. Vad har detta att göra med te? Inte bara te kanske utan framförallt också med Gong fu cha att göra.

Gong fu cha är en konst som kräver övningar för att nå skicklighet. Detaljerna tog jag med allvar med tiden. Det har lärt mig att se de bättre perspektiv av saker och ting också. Nästan som att acceptera och se det bästa av situationer, hur dåligt trodde jag de är i början. Att vara tacksam om det jag har bara. Något som kanske syns på hur jag försöker ordna saker. Det är alltså ingen petighet som krav på själv eller andra, utan en egen själv desciplin som man kan få i sig när man är uppväxt i kinesiska skolor och familj, där disciplin är vardagligs övningar från att sitta och skriva i timmar till att uppföra Gong fu cha. Ibland kan det vara för hårt också. Jag undrar om skolor är lika hårt idag.

Bild ovan: japanska borste som hjälpte mig att rensa svampar.

Koncentrations förmåga är svårt att få tycker jag, men Gong fu cha verkade funka något som disciplin övningar för mig. Att se dagliga saker på stilla bilder är också en underbar känsla. De är annars något jag vanligtvis inte kan se och uppskatta ordentligt. Kontakten med teblad gjorde mig närmare naturen också. Vanlightvis, skulle jag ha passerat de här äpple, plommon, och svampar utan att tänka på dem. De kan rutna på marken, skulle jag aldrig kunnat se dem.

Gong fu cha är en mentalt träning som kan ha hjälpt skärpa mina sinnen, verkar det. Att fokusera på saker är annars verkar en svår smärtsam process for mig, men de här dagarna har jag lyckats plocka de här frukter och svampar.

Bilden ovan: Äpplen & plommon efter en super noggrant & ordentligt dusch & rensning.

Om mina föräldrar fick se mig nu, skulle dem aldrig tro att det är jag. De jag skakade av trädet och plockade från marken var mest som gjorde intryck på mig. Jag kom ihåg hur mina föräldrar påminnade alltid alla hemma att aldrig sopa bort ris eller ris korn som ramlade på golvet. Riset är helig. Så för mig har det varit vanligt att se hur man försiktigt plockar ramlade riset med händer innan de slängs i soptunnan.

Hur blir det nästa år, kan jag inte svara på, men med fortsatt träning på Gong fu cha blir kanske sinnen och fokusering dugligare som de här dagarna. Hoppas jag, för då, med hjälp av Naomi och Le Ly så klart, blir det:

5 liters väldigt goda plommon med lapsang souchong te sylt. Nästan 4 liter fick jag slänga av några stunder av misslyckade fokusering.

1 kg svampar

Saftiga äppel och plommon kaka

3 liters äppel chutney till kyckling osv.

海鲜和日本清茶 Sea Food and Japanese Green Tea

Photo: En Kopp Zen Tehus

When it comes to fish and other sea food, I love drinking japanese green tea with it. Japanese green tea are mostly, if not all, steamed unlike chinese which is woked or roasted. Matching it with fish or other lobster or crayfish like in the picture, it gives me the same sensation as drinking white wine with seafood. I call it my dry white wine tea.

There are several japanese green tea, so this morning has been a great tea tasting for me. I begun with these three most typical japanese green tea, the kukeicha, sencha and bancha. I always think it is very delicate how to brew them. Whenever I brew them carelessly, exactly as the word typically they become very ordinary and dull, but with right care, attentiveness and right ware, they bloom into some character, as I said, even like that of a dry white wine. Of course this is specially for me who cannot tolerate alcohol, cannot drink white wine.

And exactly like white wines, choices are wide. Just to satisfy me with this three for now, here´s my observation: (The taste and experience will of course vary from person to another. This is mine which I want to share).

Bancha: blooms into a bright flowery taste, much sweeter in aroma than the other sencha and kukeicha. The sourness is more like of a sweet lemon, than vinegar. A mild to midium spicy aroma almost like ginger, garlic and union filled my nose then my lungs.

Sencha: Almost like bancha, but dryer. Sencha is more withdrawn in taste, very cautious. And the mild to midium sourness is more stronger like vinegar than lemon.

Kukeicha: is even more dryer than the two above. Compared with human character, this tea is more direct, more bitter, yet sincere too, but unlike the other two above, it didn´t charm me with some flowery word and sweet tongue. It has rather impress me with its honesty.

And now to brewing, which I am becoming more and more precise and deciplined in this matter, as it really matters how the tea taste later. What I´ve learned and always remember to be very particular with for example is the:

1. Water, the importance of water was in my mind all the time, but thanks to the insistence of the Teamaster how important is this, I finally got into it and more attentive with this matter. As you can read there, spring water is much preferable than tap water. The tap water in sweden is already considered very good compared with any other tap water all over the world probably, still I would like to try and get spring if I can or distilled and bottled, or I let the tap water run a long while before using it. By letting the tap run a while and not at all already makes a big difference, I noticed.

2. What I use to brew it: in this tea tasting I did this morning, I also tested brewing them directly in the cups only and in the chinese terracotta pots. The difference is enorm. The cups gave me the dulliest taste ever. With the right chinese terracotta pot, these what others have called the most ordinary tea in Japan, explode into a bright, distinct, healthy, claiming taste each of these teas can give. Very impressive. To know more on this, again I visit the Teamasters, and Teaparkers and many more in these blogs.

3. Water temperature: Each tea has a recommended temperature. I tried to be particular. I noticed, there is difference between carelessly boiling water and pouring it out only, and really attentively seeing to it the temperature is right. The blanching of the tea leaves before brewing also makes great difference.

4. Quality of the tea: I try to be particular with this too. The cooperating company to make this possible for us are Johan& Nyström and Chaplon. All our Oolong come from Taiwan which are very reliable. I want our oolong to come from Taiwan, so more will later come from there. We´re working on it. To see the quality is for example see the leaves, that it hasn´t become pulverized or exposed to sunlight and air, I always try to remember.

With this accomplishment today, I´m happy as it meant a lot to me in my tea adventure.

茶的意思 Something about tea ...

Photo: Naomi

Lately, the blog Teamasters has an interesting forum on tea guidance, which made me write this post. And if this will also serve other tea readers somehow, because what I think is important that I wanted to share, is that being a tea guide has lots of moral responsibilities. Out of 3 guides given by the Teamasters, one I know works in my teahouse, the gradual approach. When they say they drink only supermarket tea bags, & I say: well, there you are! You´re already drinking tea, the learning exchanges continues, otherwise no. Another recommendation from Teamsters blog which also work in my guiding is, self confidence, can be find in the comment section of this post in Teasmasters, which means you believe in what you´re doing, not necessarily showing you know everything. Learning is an adventure together. So I even find it important to know each people who come for guidance and listen to what they need. If I listen, I usually will be listened. I don´t do it though, just to be listened. Sincerity is a pure vitue, each person is a wonderful human being they deserve honesty from me, I give them that.

On the other hand, tea as being non-religious & the importance of timing in giving tea guidance, which I agree, it is there I find difficulty as tea guide. Many approach tea as answer to all questions. Many times, I get question if it´s healthy. Physically, even studies today said yes, but later in the conversation, it would come out they also meant spiritually. Which in length, probably is somehow. As the Teamasters said: Tea is happiness, but I find it hard to convince people that tea is not some kind of immediate answer. My teahouse is not even religious by its all meaning, I tried to explain. I have it to serve tea, food, share my culture and hopefully make people happy with it. Actually the answer to their question is already there, but it´s hard to show them that.

Photo: Sincerity

For many: it´s like choosing now or never. If tea can´t give them answer immediately, there goes the timing. Goodbye! Chinese advice of accepting things as they are, just drink tea, eat well, do good & be happy, don´t seems to help them. They have so many questions, I have difficulty understanding the complications. You don´t even have to choose, I said, drink latte too if your satisfaction is still there, & physical is also spiritual (exactly like the Teamasters is saying about tea as a squeeze of liquid for thirst), & have patience taking that road of learning. Just like the Teamasters contentment already, even while still under guidance from Teaparker for the past 6 years! Not all people have that patience. So my difficulty lies there: How can these 2 opposing factors, timing and patience handled in tea guidance, considering the immediate "spiritual" need of thirsty people. What I feel is helpful though in this case is, my own patience to be here and guide them as best as I can as long as they need it and ask for it. And to know and note down difficulties I met, so to find solutions and make the guiding/learning process better.

Otherwise, I find it so difficult that I actually backed off a little from guiding like two years ago. I hate giving people some delusions about tea. The only thing probably, as I tried to explain to my visitors, is that with these tea you have somehow some kind of direct contact with the leaves, which give some strong printing of natural satisfaction in ones mind, and the sensibility it craves from your senses to enjoy it´s mild taste ( hence the meditativity and spirituality ), but spirituality in terms of religion, well, I don´t think so. But when their belief insists, it did not feel good. I could have made fortune cultivating that wrong belief, but seemingly I chosed rock and jazz music on my tea blog to make my point from this false belief about tea. The teahouse has subsided from being some kind of a temple, and I´m happy guiding people truthfully.

For my reflections on guiding a bigger group of people please read my post: More reflections on guiding people to Chadao Part 1 and Part 2.