Over the past dozen or so years, my life has become increasingly entangled with the world of Chinese tea, which seems like an obscure, quirky thing to be fixated on. The transition, however, has been completely natural for me as drinking tea quickly became my primary social outlet, my job, … Continue reading
The people who grow and enjoy this tea in Yunnan are not obsessed with its age the same way that people in Southern China or the West are. They generally drink tea that is one or two years old and are much more concerned with the altitude, provenance, and age … Continue reading
The world of tea is not scientific; it is nebulous and vague. The distinctions between different types of teas are complex and Byzantine, calling into play not only genetics and processing styles but region, history, seasonality, picking styles and tradition. This is especially true in China, the home of tea, … Continue reading
Today I sold my car. Tomorrow I’m going to pack up my house and put all my belongings in storage. At 9 AM the following day I’m going to get on a plane for Taiwan. I plan to spend several days there finding tea farms and teaware, and then take an actual boat across the Strait of Taiwan to mainland China.
You can tell a lot about artisans by how they care for their tools. The same can be said of a musician and her instruments, or a chef and his knives. Just as a master of any skill or craft can be distinguished from an amateur by that singular, effortless grace known to the Chinese as gong fu, Continue reading