I have a small group of friends in New York City that practice gungfu cha. ‘Gungfu’ literally means ‘hard to make’ and cha means ‘tea.’ It’s sometimes referred to as the Chinese Tea Ceremony and it’s a way of tasting tea leaves by making multiple infusions in a gaiwan or a yixing teapot. The more [...]
Hojicha is the underdog of Japanese teas. It will never be as beloved as sencha, matcha – or as rare as gyokuro. But, in time, it could take genmaicha. It’s not top shelf, but I have fallen in love with hojicha all the same. It wasn’t always like this, there were years when I turned [...]
He held out a lime and said “you can’t smell anything until you cut it open. The limes at home (Bangladesh), you can smell without cutting. Even the leaves.” In some sort of aha moment, I agreed, remembering how deeply satisfying it was to drink gyokuro in Japan. Could it be true? The further away [...]
Building a Tea Practice. Next Class: January 11, 2013 6pm to 7pm
