KJ
BLOGOLOGY
Blogology
#10
(Tea Issue, KJ 71)
Tea – what could be simpler?
Hot water, tea, teapot.
Cup, or bowl.
Drink; wash up.
Repeat ...often.
Turns out nothing is that simple. Making tea is a complex art.
Learning. Gathering of necessities. Timing.
Connoisseurship.
Sharing.
And as with all such specializations these days, a lot of sharing goes
on online.
The following shortlist of tea blogs (like the Tea issue itself) is
merely an introduction. Each teablogger aficionado provides links to
others, all of whom have their own selection of further recommended
links to tea sources and lore...
chadao.blogspot.com/
“dedicated to discussion and appreciation
of teas, especially those from pacific asia. not a monologic journal,
but rather a forum where members can discuss the joys, bewilderments,
and mysteries of this most potent infusion.”
Cha Dao has 17 contributors and lists 55 other tea blogs and sources
of information on Chinese language, history and culture. Highly recommended
as an introduction to the online world of tea.
tea-obsession.blogspot.com
By Imen, a teashop owner: “to organize my
tea and tasting notes here, for my own reference and for others whom
may find it helpful or make suggestions.”
Friday, January 30, 2009
Time to take out your forgotten Phoenix Dan Cong teas
"Phoenix Oolong tea has a lot of wild characteristics even though
it has been cultivated with human attention for 8 to 9 hundred years.
The wildness has been tamed and fine-tuned beautifully. It's delightful
to drink even the newest harvest. However it gets even better with time.
Every year around Chinese New Year, DCs from last Spring taste better
over all, smoother, sweeter and rounder than fresh in the previous year.
If you had a DC that's bitter or harsh at the time you purchased it,
give it a try again around this time. You might find a nice surprise."
houdeblog.com/
Tea from Houston, Texas:
“...the financial disaster does not only bring the negative things
to us. Just like when you catch a flu and your body temperature raise,
this economical turmoil “fever”, in some way, is healing
the illed financial system. While our family dine out less to save money,
we find the joy of healthier foods and more quality family time. I drive
with more patience to save gas, and find there is really no need to
rush, and I can always learn one or two things from the radio. One day
on the radio I heard people talking the “Victory Garden”
to produce homegrown vegetables. I will surely try next spring!”
teamasters.blogspot.com/
Stéphane Erler: "A Taiwan resident
for 12 years, I want to share what I learn from many tea masters."
Friday, January 23, 2009
“The Chinese New Year of the Ox: This Sunday is the last day of
the Chinese Year of the Rat. At midnight, the Year of the Ox will begin.
If Rats can stand for sinking ships (and economies), the Ox stands for
hard work (in the fields). What a fitting coincidence between our times
and the Chinese zodiac! And for those who work or study hard, what better
way to relax and find new energy and a clear mind than having a great
tea in a beautiful setting?!”
teapersonality.blogspot.com
Winnie Yu, Teance:
"This blog focuses on the adventures, the places, and dedicated
people who craft the teas, for without them, and us to enjoy, the bushes
would grow to tree size and live for thousands of years, unconcerned
whether we called it Tikuanyin or Taiwan Varietal #12."
See also Winnie’s Spring 2007 tea travels:
whyteance.blogspot.com
Tuesday, May 22, 2007
"Ryuoen teashop proved to be quite impressive. Their Shin Cha just
blew the lid off of Ippodo, making them look like a Starbucks. Of course,
I make it my business to visit teashops everywhere in the world. But
Ryuoen must be undemonstratively one of the best. And they made their
teas at such perfect lukewarm temperatures. Everywhere I went, I just
had to ask if anyone uses tetsubins for tea making. Most of
them were shocked, some laughed as if I was joking, and then some solemnly
informed me that it is FOR HOTWATER only. Americans, please take note
of this fact, which I did not make up. No one in Japan uses tetsubin/iron
teapots for making tea."
Explore,
enjoy!
–Ken Rodgers
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to #71, Tea
