THE WAY OF TEA •
“The Way of Tea” is a practice that has come to be associated with
ancient Chinese culture and lineage, and since its popularized discovery
by the Daoists and Sages it has become a form of medicine and way to
cultivate an awakened presence. There have also been cases where it
was said that they used the tea to also sustain long states of meditation.
I hope that this text encourages you to start, develop and connect your
martial art practice with the Way of Tea and the discovery of its
benefits to these practices that these ancestors laid before us.
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FOREWORD
As I write these lines, she gracefully melts away all doubts, and makes me
smile. In a gentle way she peacefully pulls back all fears; and gives me the
courage to step into the unknown with confidence.
Her name is... Tea...
Due to the devotion of one of her students; Wu De, I was very lucky to
meet her for the first time. He spent most of his life studying and
teaching about her way, and eventually became the co-founder of Global
tea hut; a tea house in Taiwan from which you’ll get the best quality Tea
of the world, perfected and passionate to discover your personal Tea
journey.
Due to the teachings that guided me, I made a promise that I would like
to talk about for a short moment. I vowed to walk and talk as one who
seeks the path of virtue, and to be honest with what I know. By this I
simply mean that my role in this offering is just a small bridge amongst
the communities, and spread what has been gratefully passed down to
me; from my teachers and eventually into your hands. My aim is to
support the expansion of appreciation for Tea in the world. Nothing
would make me happier than knowing that more people of this world
find themselves peacefully drinking some cups of tea under her branches!
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Indeed, the vastness of the ocean can be within a single
drop of water, and Master Shi Heng Yi has given me a
task of such proportions. A mission to shape a drop of
information from the ocean of Tea in order to share it
with you through the hands of the Shaolin Temple
Europe community. I’m going to attempt to give you the
chance to connect with her spirit and start cultivating
your own unique relationship with her and more
importantly with yourself.
Personally; I’m expressing myself the best when I’m
silent, and from this silence I find within myself my own
important and precise information that describes my
experience with tea. However, before I reached this state
of thinking, it was helpful to read the books from Wu
De, who I mentioned before. I keep them preciously
around me and my tea sets even to this day! I encourage
you to read them if my words inspire and awaken a
space for the exploration of Tea in yourself.
From my comfort zone of silence I have observed that
we as people can have tears coming up behind the eyes
as we hear or read some people’s voices. When their
expression begins to resonate so clearly with us that we
start feeling it deeply inside of ourselves, we can’t help
but to feel touched. Although I know that I do not have
the gift for writing such beautiful inspiring things, I will
still attempt to use my silence within, and point towards
the teachings.
May this text encourage you to start, develop and
connect your personal practice with the Way of Tea!
From the heart of my cup, thank you.
Amituofo,
SOFIAN
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WHAT IS TEA?
ORIGIN OF TEA
Although the term “Tea” first appeared in Chinese written records
around 3.000 years ago, we can confidently say that tea consumption
itself is much older. It truly dates back beyond record, so we don’t
really know when its consumption began.
One place of interest to start is with the origin of the Chinese word of
tea. There were many characters and ways of saying “tea”, depending on
the regions and eras and all of these ways of writing it were all
abandoned during the Tang Dynasty. This was when a new character
was created to replace all ancient ones, and its name is: “Cha”, which
has remained the Chinese term for tea ever since.
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WHAT IS TEA?
CHARACTERISTICS OF TEA
The character is composed of the radical “grass/herb” above,
“wood/tree” below and the radical for “human” in the middle, which
highlights quite well the relation of alchemy between heaven, earth and
humans. These three factors need to be in harmony to make the best
tea. In going deeper into the etymology of the word there is a lot one
can be inspired with. In a way it also reminds us of the indivisible and
fundamental connection between Man and Nature.
We can see Tea as a spirit of Nature that
manifests through the leaf and is awakened by our
heart and the hot water we pour upon it. Then we
absorb it in our body and become more receptive
to Her teaching.
We can also find a lot of wisdom in the stories that Chinese
people passed down as the folklore about the tea and its origins.
Through the telling of these legends to their descendants, the
ancients were teaching their children to respect Tea, its qualities,
and its source before and beyond man. They were highlighting
the different aspects of Tea while sharing their understanding
and veneration of the plant.
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THE LEGEND
Dating back more than 5.000 years ago, the legendary second
emperor of China, Shen Nong, whose name means the Divine
Farmer, and who is considered to be the ancient Chinese Father of
Agriculture, was honored with the discovery of tea.
According to the legend, one fall
afternoon, Shen Nong decided to
take a rest under a Camellia tree
and boiled some water to drink. As
he sat, dried leaves from the tree
above floated down into the pot of
boiling water and infused it,
creating a pot of tea, and marking
the first ever infusion.
Shen Nong was a king, a teacher and a healer. He was fascinated by the
study of medicinal plants, and he tasted innumerable species of herbs
for the sake of recording their properties for posterity. Discovering the
healing/antidote powers of Tea when brewed, he quickly favored the
Leaf above other plants.
Since Shen Nong’s alleged discovery, tea has been grown and enjoyed
throughout the world and still to this day many people in Yunnan pray
to him for a successful harvest.
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WHAT IS TEA?
Tea originates from the plant named camellia
sinensis. This plant originated in southern China
thousands of years ago and has been cultivated
and consumed for thousands of years.
Camellia sinensis has two main varieties:
Var. sinensis, which grows primarily in China and other East
Asian countries and has a milder, mellower character.
Camellia sinensis var. assamica, which grows primarily in India
and is generally heartier and more robust.
The Chinese camellia sinensis varietal is the one out of which
we find the six genres of Tea: white, green, yellow, red (black),
oolong and puerh.
All of the genres of tea are a complicated blend of processing
techniques and within most of them there are also different
kind of teas, like purple tea*.
*[By purple tea we mean a variety of tea that has a very unique mutation in which the
trees have produced a water-soluble pigment called anthocyanins that can be deeppurple, blue, reddish, maroon depending on the pH level. It is found in many teagrowing regions, especially where natural seed propagation thrives, allowing for
natural variation in; like the wuyi cliff tea called “Iron arhat” (Tie Luohan) and also
the green tea named “purple bamboo shoot” (Zi Sun) from Zhejiang Province.]
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PROCESSING & DIFFERENCE
BETWEEN DIFFERENT KIND OF TEAS.
What makes each genre of tea develop its unique appearance,
flavor, and texture are the different specifications regarding the
harvesting and processing methods used on the teas. Each of which
have been developed and refined over thousands of years of
relation between Man and the Leaf.
For each Tea, the leaf goes through some or all stages of withering,
rolling, oxidizing fermentation, and drying. It can be steamed, panfired, oxidized to different degrees or left raw. Occasionally the tea
can be hand-formed into tightly rolled balls or roughly chopped,
and in some cases left to air-dry in its natural shape.
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TEA PROCESSING STAGES
PLUCKING/HARVESTING:
The first step is Tea leaf harvesting and can happen during different time of the
year: Spring, summer, fall. There’s a saying: “Spring has water; autumn has
fragrance”. The tea picking usually begins in the morning once the dew has
dried and continues until the afternoon. Tea is harvested by picking the tender
shoots at the tip of each branch, in clusters that include the bud and the next 2
leaves. When tea leaves are first plucked, they are brittle and stiff because they
are full of water. Care is of utmost importance during this process to make sure
the leaves are not damaged. (No need to say this but it’s good to remind
ourselves that respect for Nature should always be present, this can sometimes
even be expressed by asking permission to the trees to take the leaves and
simultaneously reminds us to be aware of our state of mind and heart intention
during the entire processing of tea).
WITHERING:
Once the leaf is harvested it is then withered to reduce the moisture content of
the tea and begin oxidation; where the cells are breaking down due to exposure
to oxygen. As they wither, they become soft, limp and pliable for processing.
Traditionally the leaf would be withered on round bamboo trays stacked on
shelves. These days people sometimes use warm air ventilation as it allows the
farmers more control regarding the temperature and humidity. Some Tea like
Tie Guanyin can also be withered outdoors by the sun. Other variations are also
steamed using a colander over pan. It’s a relatively delicate process in which you
want to still be able to handle the leaves by hand, but make sure you don’t cook
them.
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ROLLING/OXIDIZING:
The tea is then rolled to start the oxidation process: Oxidation is an enzymatic
process in which a substance reacts with oxygen. This process is initiated in the
cases where the leaves are rolled. Doing so disrupts the cell walls of the leaves so
that the leaf juices are released and encounter the oxygen on the leaves surface.
Effective oxidation is essential to produce a high-quality tea, and this natural
process is usually carefully controlled. Traditionally the tea was rolled by hand,
but today farmers use large rolling machines to roll the leaves.
DRYING/ROASTING:
When the Tea masters feel that the tea is oxidized enough, then the leaves are
dried or roasted. This part can be done in 3 different ways: by frying the leaves
in a pan, and tossing them continuously. It can also be done with an oven, by
drying them on baking trays at different temperatures regarding the different
tea production methods. And the last method would be sun-dried, where the
leaves are naturally dried under the rays of the sun. Dian Hong which is a red
tea from Yunnan is an exquisite example of sun-dried tea.
fermentation process:
The fermentation process which makes the particularity of Puerh tea, is similar
to oxidation, except that it is a metabolic process and involves the presence of
bacteria and other micro-organisms. These different processes mainly have a
twofold purpose: to dry the leaf and to allow the chemical constituents of the
leaf to produce the quality peculiar to each type of tea. Only black tea goes
through all stages of the manufacturing process.
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- 6 GENRES OF TEA -
• White Tea
White tea is the least processed and the most delicate tea type.
It is harvested while the leaves are still young buds covered with
fine white hairs. It is not fermented and the process is very simple.
Right after plucking the leaves, they’re put in the shade or in a
dark room with fresh air to dry and cool naturally. The taste of
white tea is very smooth and well known as being rich
in antioxidants.
Above all, white tea is said to have a rejuvenating and lifeprolonging effect. Many of the ingredients of white tea can
also be found in medicines today. Anyone who has studied
the subject of white tea will quickly realise that the high
antioxidant content has great effects.
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- 6 GENRES OF TEA -
• White Tea
These antioxidants, also called catechins, can bind free
radicals and thus prevent cell damage. Diseases that can be
triggered by this, such as cancer, can thus be prevented. These
antioxidants, which are contained in white tea, also prevent
high blood pressure and high blood sugar levels from
occurring in the first place. Regular drinking of white tea can
therefore also prevent heart attacks and strokes. The
antioxidants contained in this type of tea also have an antiinflammatory effect and promote the immune system.
Regular consumption of this type of tea also prevents ageing
of the skin. This is also the reason why the active ingredients
contained in this type of tea are also found in many products
in the cosmetics industry. According to TCM, white tea has a
thermal effect on the body and gets its energies moving.
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- 6 GENRES OF TEA -
• Yellow Tea
Yellow tea is very rare. It undergoes a process known as sealed
yellowing, which includes wrapping wet leaves in moist towels
and storing them for 48 hours. This labor-intensive process is
then repeated several times.
In traditional Chinese medicine, yellow tea
is well known for its benefit of promoting
a highly functional metabolism.
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- 6 GENRES OF TEA -
• Yellow Tea
Experience has long shown that yellow tea helps the digestive
system by releasing enzymes. Especially the stomach, spleen,
kidneys and liver are said to be stimulated and the entire
metabolism activated.
Polyphenols, often called secondary plant compounds and
antioxidant, serve to protect the body's cells. They are even said
to prevent cancer. It has been proven that they inhibit
inflammation, which is responsible for many chronic
complaints and serious diseases. Catechins, which are
contained in it, also belong to the secondary plant
substances and are very effective antioxidants.
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- 6 GENRES OF TEA -
• Green Tea
Green tea is subjected to the lowest level of oxidation - it is dried
directly after withering. Oxidation is prevented by exposing the fresh
tea leaves to hot water vapor at a temperature of 120°C. As green tea
does not undergo oxidation, many bitter substances are retained in the
leaves. It is these that give it its distinctive acerbity.
In traditional Chinese medicine, green tea is well known for its benefit
of aiding in digestion.
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- 6 GENRES OF TEA -
• Green Tea
The tannins of green tea soothe the stomach and intestines, thanks to its
antibacterial effect green tea prevents tooth decay and regulates blood
pressure. Green tea contains vitamins A, B, B12, C, which are not only
healthy but also good antioxidants and therefore important for healthy
skin. Minerals such as potassium, calcium, fluoride, green tea contains
about 130 important ingredients, including the so important flavonoids.
Flavonoids are responsible for the colouring of plants and protect the
plant from harmful environmental influences. They influence a variety
of metabolic processes in the human body, such as carcinogenesis,
immune mechanisms and inflammatory processes. They also have
antimicrobial and anticoagulant effects.
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- 6 GENRES OF TEA -
• Red (Black) Tea
The main characteristic of black tea is a post-production piling. Unlike
the pre-production piling of this tea, this is more like composting and
involves bacteria. It is therefore “fermentation,” rather than “oxidation.”
The tea is usually processed by picking, withering, pan-firing and rolling.
The methods of piling vary in each of these teas, but all require moisture
and temperature to facilitate bacterial growth. The liquor of black tea is
dark and rich, with a warming Qi that spreads out from the chest.
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- 6 GENRES OF TEA -
• Red (Black) Tea
The many ingredients of black tea, Caffeine, Amino acids (L-theanine),
Minerals, trace elements, vitamins, Tannins, Flavonoids, Phenolic
carboxylic acid, Theobromine, Theophylline. This all has a positive
effect on our body. The high content of antioxidants can prevent many
diseases, thanks in particular to the flavonoids. Antioxidants prevent
our cells from being attacked by free radicals. For this reason,
flavonoids are considered cell protectors and are also said to help with
a number of diseases. These include various cancers, Alzheimer's disease
and cardiovascular disease.
Other health benefits of black tea: Healthy teeth: When it comes to
teeth, black tea is often rather avoided. It is quite possible that a high
consumption of black tea can lead to discolouration. However, if you
focus on the health of your teeth, black tea can actually have a very
positive effect. This is because the tannin catechin inhibits the growth
of plaque and harmful acid production in the mouth, thus ensuring
better dental health. The flavonoids it contains also prevent common
dental diseases.
Diabetes: Unsweetened black tea is said to help increase insulin levels
and thus help prevent diabetes. A study on this topic showed that black
tea can increase insulin activity up to 15 times.
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- 6 GENRES OF TEA -
• Puerh Tea
There are two kinds of Puerh tea, “Shou” Puerh meaning “ripe”. It is the
artificially fermented puerh which is darker. And “Sheng” Puerh meaning
“raw” tea. It is the greener, more astringent kind of puerh. It can be enjoyed
young and fresh, or it can be aged to ferment naturally over time.
Pu-erh tea also has many positive properties: it lowers cholesterol levels
and blood pressure and has a mild appetite suppressant effect. In China, it
is therefore often drunk to support weight loss. Since it also regulates the
blood sugar level, it is not only interesting for diabetics, but for everyone
who wants to live healthily.
Pu-erh tea also lowers uric acid levels and can provide relief for people with
gout and rheumatism. Another study showed that Pu Erh protects nerve
cells. Particularly long-matured Pu Erh teas, which have a high degree of
fermentation, also have a positive effect on the intestinal flora, which is
crucial for health and well-being.
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- 6 GENRES OF TEA -
• Oolong Tea
Oolong tea is the pinnacle of tea processing. It is the most involved of
all the methodologies and requires the greatest skill. Oolong is partially
oxidized tea. As it requires the most complicated processing, giving the
chance for there to also be greater variations—minor and major—from
region to region.
Oolong originally means black dragon. In Chinese mythology, the dragon is
often depicted as elongated and twisted, which is very similar to the special
leaf shape of Oolong tea leaves. Traditionally, oolong tea is served in China
especially with fatty meals. This is due to its activating effect. Oolong tea is
said to stimulate the production of fat-splitting enzymes and contribute to
an increased metabolism. This is said to make it easier to digest fats. This is
why oolong tea is particularly recommended for dieters.
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- 6 GENRES OF TEA -
• Oolong Tea
Oolong tea contains a particularly high amount of secondary plant
substances that have an antioxidant effect. The antioxidants help to
bind free radicals in the body. In this way, they are also said to slow
down ageing processes and strengthen the immune system.
Due to the low acid content in oolong tea, it is gentle on the stomach
and particularly well tolerated.
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SPECIAL PROCESSING OF PUERH TEA:
Like many genres of tea, puerh starts with “maocha” which means “rough” or
“unfinished” tea. Indeed, traditionally oolong and puerh genres have
“finishing” steps occurring later and sometimes at different location from
where the tea is initially processed. The reason is because during the
harvesting period farmers have to focus on the harvest and have no time to
complete the process so the tea is sent at factories for the final steps.
So Puerh maocha is harvested, withered, fired in a wood-fired wok at lower
temperature and shorter duration to arrest the oxidation of the withering and
de-enzyme the tea (to remove green enzymes that make the tea bitter and
astringent), then rolled to shape the tea and further break down the cells.
Puerh tea is then sun-dried, which is unique in tea.
After drying, the maocha leaves the farm and gets compressed into various
shapes of cakes as sheng puerh which can then be enjoyed young or be aged
for later. The tea is steamed, compressed and dried on racks, before being
wrapped individually in natural paper and then often wrapped again in stacks
made of bamboo skin called a “tong”.
If the Tea is made to be Shou, it is artificially fermented by pilling in a
processed called “wo dui”, which is basically composting: the tea is piled to
about a meter, sprayed with water and usually covered with a thermal
blanket. To fully ferment the tea takes about 45 to 60 days. With compression
and drying it is 3 months.
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SPECIAL PROCESSING OF OOLONG TEA:
Oolong tea is picked and then goes through indoor and outdoor withering in
order to dehydrate/soften the leaves and oxidize them. The most
distinguishing feature of oolong occurs during the withering, in which the
leaves are shaken in bamboo trays to bruise the edges.
The best oolongs have a red ring around the edges of the leaves, as a result of
masterful shaking. The shaking oxidizes the tea in a particular manner.
The tea is then pan-fired to arrest oxidation and kill various green enzymes
that make tea bitter. (Since green tea doesn’t usually have this “kill-green”
stage, it is often more bitter and astringent.)
The fired tea is then immediately rolled to break down the cells and further
oxidize the tea. Finally, traditional oolong is charcoal roasted, though there
are many greener, less-roasted oolongs around these days, and often in
electric roasters.
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QUALITY TEA
By walking the Way of Tea, we get to understand what makes a good
quality Tea. The foundation for all tea medicine starts with chemicalfree, natural, sustainable gardens. We can resume 7 aspects that make
quality tea which are the environment, the trees, the season, the
weather, processing, storage and preparation.
As students of Tea/Nature we should all pay more attention to the
importance and care about where we source our Tea from. And from
this space, the practice can naturally expand in other area of our life
such as food, clothing, etc.
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OUR RESPONSE-ABILITY
No matter how crazy the tea factories work on the tea blends, or how
crazy businesses can make all kinds of flavored tea, you, as a consumer,
can respect the taste of the pure tea and start to wake up your true
feelings and tastes, without the influences of these companies.
If you attentively taste a pure tea without any artificial additives, and
compare it to a tea made with artificial flavors, then what you do is
not retrieve your long-lost experiences, feelings and emotions, and
more importantly you use your actions to protect the precarious
ecology in the environment and reverse the entire tea industry – even
the agricultural industry's quick and profitable development methods
at the expense of nature.
At the same time, you will be promoting improvements in the
industry, namely making healthier teas instead of low-end teas filled
with chemical additives. Our level of response-ability and commitment
are what have the most potential to change the game, for the good of
all beings.
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TEA AND CHINESE MEDICINE
TRADITIONAL CHINESE MEDICINE
TCM (Traditional Chinese Medicine) is one
of the oldest holistic healing systems that
dates back at least 2,500 years.
Actual written proof of treatment using TCM can be traced back 2,500
years ago in the Shang Dynasty (14th– 11th centuries BCE). It is deeply
respected for its focus on healing the body as a whole and addressing
the root cause rather than only the symptoms. TCM combines a broad
spectrum of natural treatment modalities that include medicinal
herbal remedies, massage, acupuncture, and Qi Gong.
The core concept of TCM is that prevention is the
best cure. It is a system based on scientific and
practical knowledge rooted in the ancient knowledge,
and systems about the constitution of the human body
and its direct relationship with the environment it
exists in.
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TEA AND CHINESE MEDICINE
“Tea maintains balance.”
That is the simplest summarization of a TCM view
on tea.
Another important Chinese medicine theory is that
medicine and foods are from the same origin: food is
medicine, and medicine is the food. When human beings
eat food, they also get energy from the food that prevents
disease. Having a good diet is the basic and most
important way to stay healthy. And it reminds us again
about the importance of being aware of where the things
we consume come from.
In TCM drinking tea according to the season is a simple
and effective way to enhance your health and wellness,
while strengthening the organs that the seasons relate to.
According to the ancient book ‘The Yellow Emperor’s
Classic of Medicine”, each season is governed by a
different pair of organs and correspond to different ways
for us to help them functioning optimally during the
time.
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TEA AND CHINESE MEDICINE
TEA AND THE FIVE ELEMENTS
It is also recorded how each genre of teas
is associated to one of the five Chinese
elements (Water, wood, fire, earth and
metal)*:
White belongs to Metal
Yellow belongs to Earth
Green belongs to Wood
Black belongs to Fire
Oolong belongs to Water
Puerh tea belongs to Earth
*Of course, exceptions apart, as some teas from one category may
correspond to a different element because their different process etc. You
can find some shou and sheng puerh belonging to either wood or earth
element, even water for some sheng puerh. It is important to note that the
elemental associations of tea types in TCM can vary depending on different
perspectives and interpretations.
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TEA AND YIN/YANG
Another aspect is how each tea can also be considered Yin or Yang.
We first found references to Yin and Yang around 1300 B.C.E. in the I
Ching (The Book of Changes, a text whose contents contain some
universal understandings through its representation of the dynamic
balance of opposites and the processes of unfolding events and
changes.)
The principle of Yin and Yang is fundamental to the practice of TCM
(and martial arts) in terms of understanding, diagnosing, and treating
health issues.
Fundamentally TCM treatment seeks to balance Yin and Yang in each
person. There’s an ancient saying “If you can understand (and apply)
Yin and Yang, you can hold the universe in your hands.”.
YIN is that which maintains and
endures, it is nourishing and
supports growth and development
as well as being something
contracting and moving inward.
It also includes the following:
Cold, and moisture.
YANG is that which is creative
and generating, it develops and
expands; it is dynamic and full
of movement. It also includes the
following: Heat, warmth and
dryness.
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TEA AND YIN/YANG
Regarding Tea, the more it is processed the more Yang it will be.
Inversely the less process it is, the more Yin.
Exceptions apart of course.
You also have to take into account other aspects like:
The young buds sprouting from the shoots are Yang (growing,
expanding energy from the tree (inside) and outward).
As the leaves mature and it crossess a threshold the leaves become
more Yin (older leaves do more photosynthesizing to receive energy
from the sun (outside) and store it inside).
The older a tee tree is the more Yin the tea will become. Similarly,
the more we are aging the leaves themselves, the more Yin they
become.
Yin Yang can also be found in all other aspects of Tea processing
and preparation, from the kind of kettle we use, to the way we
heat our water etc. Learning about, understanding and trying to
apply it can only harmonize and deepen our relation with the
leaf; helping us making the best out of each moment.
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THE WAY OF TEA
THE 4 MERITS OF THE CHA JIN
In Tea like in Tai-chi we learn to refine and express the beauty of the
complimentary union of Yin and Yang. This can lead us to the
manifestation of what the famous tea master named Rikyu called the 4
merits of the Chajin (people of Tea):
– Harmony
– Respect
– Purity
– Tranquillity
These 4 merits are the foundation of the Tea practice as
students on the Way of Tea. “Without harmony there is only
tea without Tao”. When we are able to leave our ego at the
door and be completely present in the moment, then we are in
harmony with Nature and our action follow the most
appropriate path to completion without effort.
Without truly humbling ourselves we cannot truly learn. In
order to progress on certain traditions, it is important to
cultivate proper respect and gratitude. (For the teacher, for
the Tea). When we listen to treat the Tea with reverence we
then listen to its wisdom with more attention. “Without
reverence for the tea and the space we drink it in, we become
too casual”.
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THE WAY OF TEA
PURITY
Purity is also one of the most important aspects from which we
understand why Tea really is a Way. As ancient masters showed us, it
not about just putting on a costume of virtue in the tearoom that we
abandoned once out. It’s about integrating and embodying these
principles into all aspect of our life: one’s diet, conduct and other
practices are always part of our mind; we cannot expect peace and
purity in the tearoom if we live impure lives outside.
We should also be aware about the energy in the Tea space, where only
wholesome activities should be performed in order to preserve the
beautiful peaceful aura of the room, which people are sensitive to.
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THE WAY OF TEA
“When we enter the “dewy path (roji)” we leave
the world and all of our ego behind, becoming
buddhas we sit down for tea as one.”
“The immaterial, intemporal wisdom from Tea
Master Rikyu are treasures worth more than the
rarest teapot or vintage tea. One can have great
tea and tea ware, but if it is brewed with ego or
pride, it won’t feel as good as some simple green
tea drunk from the broken bowl of a person
steeped in the Tao.
By remaining quiet and indifferent to fame
benefit, a man can keep his temperament even
moderate; by remaining peaceful, pleasant
sticking to emptiness and nothingness, a man
cultivate his virtue.”
and
and
and
can
- Rikyu -
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THE WAY OF TEA
THE PRACTICE OF CHA DAO
Cha Dao "The Way of Tea" is a practice that ties its origins to
ancient China. It has been used since its discovery by the Daoists
and Sages as a form of medicine and a way to cultivate an
awakened presence.
Cha Dao can be realized in the everyday life of any person. A moment
instantly gets more friendly when we share a cup of tea with our
guests.
Later, we may find a kind of profound and rich simplicity and
abundant stillness through the ritual of drinking good tea daily.
The silence that tea inspires is deep, giving rise to inner
contemplation, reflection, meditation and joy. Life would be
incomplete without such introversion (we cannot express externally
what we don’t have internally).
Tea allows us to let go of clouded mind and to make space for who we
really are.
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THE TEA CEREMONY
The Way of Tea expressed in a tea ceremony becomes a dance between
the elements, and a sensory deepening of presence where everything in
the space is connected by the Tea. She is a graceful, strong,
compassionate, and patient teacher. She shows us a door to the Way and
gives us the choice to enter the path wherever one feels comfortable,
accepting us as we are in every moment.
It is such a beautiful way to come together and share presence in a space
filled with heartfelt intentions. The ceremony allows us to connect with
the mystery of life. To rest in the flow and relax into just being without
doing. It gives us an opportunity to stop “flooding the arena of the Dao”.
We learn to listen to the unfolding moment, adapting and flowing in
harmony with it.
“It is called a tea ceremony, not a tea drinking. It is not a teashop or a
café, it is a temple. Here, ceremonies happen. This is only symbolic. In
the whole of life, around the clock, you have to remember that wherever
you are it is a holy land and whatever you are doing it is divine” - Osho
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“How we do one thing, is how
we do everything.”
“There really is an unknown,
unsaid harmony between people
who
sit
silently
together
building memory of a simple
moment way stronger than that
which can be formed in the fires
of speech. There’s so much that
can be shared when we are
comfortable in our true nature
without any ego- stuff needed.
The tea space is like a clear and
inviting ocean where we can get
rid of our outer lives and egos
and
swim
silently
and
unpretentiously free. A place
where we meet as equals,
drinking tea and sharing some
calm joy and where we find the
most beautiful part of one
another – the true self-, -the
buddha nature-, the Tao.”
She (Tea) contains within herself
the state of No-Mind; she does
not discriminate or classify, she
just is..
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ONE ENCOUNTER, ONE CHANCE
It is no coincidence that the best Tea sessions are the simple ones where
we simply let our minds be quiet, still, calm and joyful without trying to
impress, where the space in one which is conducive to relaxation without
the need to be or to know anything. That is why one should always
remember to “shake off the Dust of the world” before sitting down for tea,
recollecting the virtues ideals of respect, humility, simplicity and harmony
that will be mix in the ceremony.
One of my favorite tea sayings is: “Ichigo Ichie” which means “one
encounter, one chance.” It reminds us that each meeting of people in the
tearoom (or anywhere else by extension) is unique and will never happen
in the same way again. You can drink the same tea every day in the same
tea ware with the same person and yet each time will be different, unique,
sacred.
When this is deeply understood then these moments became more
precious than gold and we can approach, live them with adequate respect,
reverence and humility. Each Breath for me is an opportunity to integrate
deeper and deeper this saying, allowing myself to relax and learn to
appreciate and care for whatever is in front of me.
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RELATIONSHIP BETWEEN
MAN - TEA AND NATURE
“Way more important than any study of history, philosophy
or sages is the Way we steep our own tea in Tao. Drinking tea
not for tasting, but for tasteless” -Wu De
“The movement/way of Tea/Tao is a returning,
and its use is a softness.” -Dao De Jing, 40
THE PROPERTIES OF THE LEAF
The tea is drunk and becomes human. Human drinks tea and become
Tao. The ancient sages discovered the medicinal, meditative
properties of the Leaf. They found that Tea clears the mind and
sharpened concentration, making the transmission between teacher
and student swifter.
Tea became a Way of welcoming fellow travelers, disseminating
wisdom, and an aid to meditation. They would discuss meaning of Life
and Tao over streaming bowls of tea leaves floating in water. From all
fields of life, from meditation to martial arts, the tradition of master
and student sharing tea has survived until today times.
“To these ancient sages/monks, Tea was also a part of the Way they
communicated with the universe.“
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ZEN & TEA: ONE FLAVOUR
There’s a saying, “Zen & Tea: one flavor”. In ancient China and Japan,
Zen masters were also Tea masters. Tea masters were also Zen Masters.
Zen is a school of Mahayana Buddhism that developed in China during
the 6th century as Chan. From China, Zen spread south to Vietnam,
northeast to Korea and east to Japan.
The word “Zen” is derived from the Japanese pronunciation of the
Chinese word “Chan” which in turn is derived from the Sanskrit
“dhyana”, which can be translated as “absorption” or “meditative state.”
As such Zen & Tea really are one flavor through the cultivation of the
meditative state.
Since ancient times, eastern mystics have utilized tea to transmit
understanding. What could be more substantial and experiential, as
well as symbolic and philosophically profound, than the master
brewing his mind into a cup that is passed streaming to the student,
who then consumes and absorbs it, physically and spiritually, literally,
and metaphorically? Tea is a platform of communication for the
beautiful unnamable to express itself. A bridge from the visible to the
invisible.
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RELATIONSHIP BETWEEN
MAN - TEA AND NATURE
TRADITION AND TEA
Confucius called our inner nature/virtue
“ren”, often translated as “humanness” which
when asked to define always said it was
something that need to be felt rather than
explained. He knew human nature could never
be trapped in a set of rules but was meant to
be expressed uniquely in each situation.
And so is Tea for the masters, a way to truly, fully, sincerely express
and share with others our True Nature. In their age of reclusion,
the serenity of the Tea was transmitted much more naturally and
very little about the leaves, water, tea ware or manufacturing
mattered.
This ancient Daoist tradition of sharing /
transmitting / expressing our True Nature /
Jewel would continue in Chan Buddhism.
The friendship between Tea and Buddhism
dates back thousands of years.
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“Tea was always an aspect of spiritual wellbeing and healing, used first by
shamans and then later by Taoist mendicants. Learning from them the
early Buddhist monks would also come to adopt the Way of Tea as an
important aspect of their tradition. They would then be the first ones to
domesticate tea, and develop much of the aesthetics, pottery and brewing
methods that would mature into the artistic appreciation of tea by royalty
and literature. It is no coincidence that all the famous tea mountains in
China also have Buddhist monasteries on them.”
Breath after breath, bowl after bowl, Tea has journeyed from the huts of
sages to monasteries, royal palaces, and to society as a whole, offering the
treasure that she is to the world either as a meditative or medicinal gift.
As the medium to make new friends and connections, and to celebrate the
old ones; or a key to open the door of our heart and just let it be so.
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This lead me to the last thing I’d like to share which is an important
concept in Taoism called “Tze lan”, often translated as “natural”, meaning
things are as they are – “just so”. We do not have to rush anywhere, to
force anything, we were given the gift to relax and let ourselves be
supported by the river of Life. As in Martial arts, we can keep our spine
straight, drop our shoulders, and breathe deeply, peacefully... As the
breath comes in and out, so do the clouds of the mind come and go... We
can learn to just sit and be on this journey...
As the great Taoist master Winnie the Pooh says: “Life is a journey to be
experienced, not a problem to be solved”. And like on any journey one of
the most important things is the company... And so far, Tea is a lovely
partner that kindly warms and opens the heart. It also reminds me of a
quote from Milarepa: “The affairs of the world will go on forever. Do not
delay the practice of meditation”. What a better meditation than sitting
and being with a warm bowl of Tea.
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ENDING BOWL
If you’ve made it so far, I’d like to thank you very much.
I hope that my mission has been fulfilled properly, giving you the
proper inspiration to start and deepen your relation with the Way of
Tea, with yourself and the world. If so, you’ll find at the end some
treasure links leading you to precious Tea people who are able to
provide you the proper tools for this journey!
I am no expert in the field, and would never pretend to be, this is why
I’m simply paraphrasing. What I read is simply beautiful enough in my
heart just the way it is, reflecting my feelings and perception about
Tea, and it is difficult to really write something new. So, I’m really
being humbled by Her, and bow deep in gratitude.
There’s only so much I could say about my own experience with her,
but again, how am I supposed to put words on such feeling? Maybe one
day, as you find yourself drinking a bowl on your own, you may enter
this place where your breath is deep and soft, where sensitivity is acute,
and no words are needed... This place I come to visit more and more
thanks to Her.
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ACKNOWLEDGMENT
I’d like to use this space to express once again my deep gratitude to
Master Shi Heng Yi. Thank you for your work, and building Shaolin
Temple Europe, for the teaching. Thank you for the tea shared and
for being, in all simplicity and calm fun.
Another deep thank you to Wu De for his support and contribution,
giving me permission to use his materials to write this article; and the
Global Tea Hut Community for building such a kind and generous
community worldwide.
Thank you for sharing the gift of the Way of Tea.
I wouldn’t have written this without Katya & Dani’s generosity and
the love they dedicate to their house; Casa Cuadrau, hosting beautiful
retreats, among which I had the chance to participate to the Zen &
Tea retreat with Wu De when I was volunteering... Thank you deeply.
People walking the Way of Tea really are incredible being... The
beauty and mystery of it really is amazing.
And a deep bow of gratitude for the ones who really deserve to be
called tea masters, if there are any, who are the farmers and makers
who have cared for the trees themselves for generations, maintaining
the bridge for us to connect with the tea. Thank you. Thank you,
Tea... for your grace.
To all of you, peacefully, raising a bowl!
Sincerely,
SOFIAN
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REFERENCES & SOURCES
REFERENCES – SOURCES – TREASURES BOX
Books from Aaron Fischer: The Way of
Tea, health, Harmony and Inner Calm &
Zen & Tea, One flavor.
For the best Tea & Tea ware we can find online please visit:
GlobalTeaHut.org (Online Tea/Tea ware/Tea magazine/Courses)
cajchai.com (Online Tea shop and a Tea House in Barcelona)
potsandtea.cz (Online Tea ware Shop)
careforteaware.com (Online Tea ware Shop)
If you want to learn more about the subject online please visit:
allmattersofspirit.com
Internationalteaacademy.com
Tcmworld.org
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