Teahouse Renaissance in Taipei

Wistaria was the first intellectual style teahouse, and created a quiet, clean place to focus on drinking tea. Outside the wood and paper walls of the two-story Japanese house was a garden with bamboo and a koi pond.

Read More

The Name Game

For the Chinese understand that without nature, man is inherently insignificant. It is therefore understandable that of all of the thousands of teas in China, none were specifically named after a person, not even after any of the many emperors who were often responsible for naming them.

Read More

Tea Beyond Japan: Chanoyu in the Diaspora

I am not your typical or natural tea student: a left-handed, cross-country skiing, Jewish feminist. Studying chanoyu for the past 24 years has been both challenging and intriguing for all those reasons. I have been fortunate to find a great teacher who can teach me. I have been encouraged by her to make the practice my own within her very formal teaching.

Read More

Much Ado About Matcha: Appreciating the Taste of Powdered Green Tea

If you think that chanoyu, the Japanese tea ritual, is primarily about enjoying the flavor of matcha … I have a bridge to sell you! Let’s call it the ultimate Japanese “urban myth”. Making matcha – mixing of hot water and a tiny bit of carefully selected, hand-picked young green tea leaves in powdered form – is merely the premise for a refined social gathering.

Read More

The Korean Way of Tea

Korea has had a “Way” of tea but it hasn’t been widely seen, much less described or studied by foreigners. This new guidebook full of color illustrations, created by Brother Anthony and Hong Kyeong-Hee is a welcome edition to one’s tea or Korean culture library.

Read More

The Wisdom of Shōjin Cooking

Shōjin ryōri is rooted in the concept that the earth and body are inseparable. It is only through attaining a perfect symbiosis with the land that we can truly reap the benefits of the earth.

Read More