Tea Poems

Leaves fall

where no green earth remains:

a person at his ease,

wears a plain, white robe.

With simplicity and plainness

his original nature still,

what need to practice

"calming of the heart."

Chia-Tao (779-843)

Tea Sounds

Pine winds and juniper rains first arrive; Quickly I lift brass bottle to leave bamboo stove.

Waiting until after voices heard all fall silent; One bowl of Spring Snow surpasses fine wine.

Song-dynasty Luo Da Jing

This tea poem is a teaching of the secrets of listening to tea water boiling. The timing is crucial to making a perfect cup of green tea. When the water boils is should sound like rains falling from juniper branches....This is when you lift the tea kettle from the heat. Then allow the water to be silent before you pour it over the tea. Some tea master felt melted snow made a superior cup of tea...

Spirit of Tea

"Tea tempers the spirit, harmonizes the mind,

dispels lassitude and relieves fatigue,

awakens the thought and prevents drowsiness."

Lu Yu, The Classic Art of Tea

The Study of Tea

“Even though one studies the tea industry until old age

one can never learn all the names of types of teas.”

Fujian saying

Seven Treasures of Tea

Seven bowls of tea bring seven advantages:

one, it promotes the production of body fluids and quenches thirst;

two, it refreshes the mind;

three, it helps digestion;

four, it induces sweating to relieve the common cold;

five, it helps fat people reduce weight;

six, it activates thinking and strengthens memory;

and seven, it ensures longevity.”

- Lu Tong, Tang dynasty.

The Way of Tea

Arms move like plum blossoms floating from tree.
Water that boils like fish eyes in the metal pot.
The water trickles it's sweet song with the washing of cups.
The fragrance of tea leaves unfolding their precious scent waiting to be discovered.
The three levels of tasting the subtle essence of tea.
The Awakening of awareness in all that took place.
The sharing of the awareness with those you honor and love.
By Raylene Abbott

Geshia Tea

Sencha teas were brought from China to Japan by Buddhist Monks in the year of 805. The tea process of Sencha was perfected in 1740 by Soen Nagatani, who was a tea merchant.

Seventy five percent of Japan's tea production is Sencha Tea. Shizuoka regions of Japan is where Sencha Tea developed. The Japanese Sencha is much greener in appearance then the Chinese Sencha. It also has a more robust and grassy flavor.

They pick the top parts of the tea plant, using both leaf and buds to create Sencha. It is then slightly steamed and then rolled in cylinders and dried. Sencha like many of your good quality green teas have many health benefits. It helps prevent coronary heart disease because it lowers you cholestrerol. It is full of antioxidnts and reduces free radicals. It naturally hydrates the skin and my personal favorite, it reduces fine line and wrinkles. Some Asian women actually apply green tea to their face as a simple face wash for this reason.

When Sencha Tea is not brewed correctly it can become bitter therefore it is important to understand this teas brewing process. Heat the water to the boiling point. Then cool the water to 160 degrees For 70 degrees C. But there is a third way you can get the correct temperature for a good cup of tea if you do not have a thermometers. Let your water boil and allow the water to cool for 3 minutes. Watch the steam of the water start to curl as it rises from the tea kettle, when this happens, it is ready to make tea. Sencha Tea is not brewed in a clay tea pot. So I suggest to use either glass or porcelain tea pot. One gram of Sencha Tea per one oz. of hot water will be your measurement and steeping your tea for 2 minutes will give you a fine tasting brew. I have found a tea timer a good investment just for this reason. There are also those times, I am a bit of a space case.

All the Great Tea Master never had timers or thermometers when they brewed tea. They observed every aspect of the tea ceremony with a keen eye. They knew from the sound of the water, or the shapes of the bubbles when the tea water was perfect. They watch the rising of the steam and how it was formed, when the tea water had cooled enough for making a good cup of tea. Every aspect of tea ceremony was about becoming Presence to the process and every detail was closely observed. And there were those Great Adepts that actually gained Enlightenment because they became full absorb into the Presence Moment while making tea.

Sencha subtle fragrance and taste have been used to blend with other flavors and even flowers or herbs. Some companies use natural oils to create their flavor blends. But before buying such tea I would observe both the tea leaf and color because at times tea producers cover up poor quality tea by using flavors to mask the tea. Look for unbroken tea leaves and also good color of the tea leaf. Sencha leaves are very green compared to your oolongs or white teas.

Three Gifts from three Sisters.

So today I began my tea pour with Cherry Sencha which was gift from a dear friend here in Paris. But I also brought out a Japanese Tea Bowl that was given to me from a dear sister when I was in Japan. This Tea Bowl was part of her late mother's tea ceremony collection. The bowl has a cherry blossom motif made in traditional raku style. Even though the tea bowl is traditional used in Japan for the matcha tea ceremony, I felt for my purpose today, I would use it to honor the Geisha tea I was pouring. I also brought out another small token that had been gifted to me from anther sister of Japan. It was a cherry blossom made of Mother Pearl. Since it was a little early for cherry blossoms here in Paris I wanted my flower arrangement some how hold the spirit of the cherry blossom for the tea pour. I place the Cherry blossom into a white porcelain lotus cup with a few blades of greenery and Voilia I had my flower arrangement for the tea pour.

China"s symbolism for Cherry Blossoms are seen as the feminine principle of both beauty and love. While in Japan where Cherry Blossom viewing is a national past time, it is considered the transience conditions of life. The cherry blossoms beauty is breath taking but sadly have a short blooming period.

The Tea pour went smoothly all the elements of timing, tea, and movements came together to produce a good cup of Cherry Sencha. Andreas and I passed the large tea bowl back and forth sipping the most fragrant tea with it's light grassy over tones and the most subtle flavor of cherry blossoms.

Haiku

Walking through a mist

Of Heavenly Cherry Blossoms

Life can be fragile

by Raylene Abbott