Learning The Way Of Tea

Early in the morning, I'm not really up for thick smoky teas. So we started with brewing green tea from Liyang, Jiangsu (水西翠柏绿茶). The province is known for its other green tea that I'm fond of- biluochun (碧螺春). We might as well taste something else from Jiangsu and learn about its characteristics.

The tea ceremonies aren't difficult to get a feel of. You just need to memorize the steps and the usage of different pots/cups/holders. It's the understanding of the teas, the teapots to be used, the temperature of water required for brews, and the speed of pour that are complex. Also, poise, posture and etiquette. I've no intention to master this art. I only want enough knowledge to discern the quality of tea versus its price and taste. Ingesting the different teas have opened the tastebuds and made them rather sensitive to the grades and types from the various estates. However, watching people brew tea and having it served to me is different from brewing my own. I can brew tea in whatever chak-chak way I deem all right, but it's not a ceremony.

Appreciating tea, is akin to a whisky tasting. However, I'm not about to begin on tasting notes for tea yet. Notes compiled in a private journal, yes, to aid my memory of teas drunk,but not for sharing just yet. Too amateur-ish. At this moment, my understanding of whisky is far stronger than tea. I'll happily engage or begin a discussion on whisky, and even dare to pair suitable expressions with food. But for tea, the level of knowledge isn't there yet.

Years of chadō (茶道) classes as a kid have made me fearful of the training required for the Chinese chayi (茶艺). Well, it was terrifying for a child. The familiar English tea service is so much simpler. As a teenager, many painful weekends were spent polishing silver and cleaning precious china. Now, as an adult, I've finally mustered the courage to attend intensive Chinese tea lessons. I'm more nervous than apprehensive. Well, yes, scared of breaking the instructor's precious pots. Surprisingly, I'm a little pedantic about it. The lessons are ordered. The processes are firm. However, they don't come with briefings or notes. No overview either. The codification of methodology is sorely lacking. Never mind, I'll do my own. That's what the nifty iPad is for.

Now, I need to practice with that kettle of water- lifting, sliding, handling. Whether my tea taste sweet or bitter will depend on how well I control the temperature of the water, and speed of pour. I need to learn 'the flow' and stop being so stiff. I had to stifle a snigger. Years of ballet and dance, and still, I'm all tense, uncertain and tardy in doing the delicate, minute movements required for the tea ceremonies. My instructor can't stand the 'abruptness' in my movements. Ahhhhh well. If this is the olden days, she'd have already smacked my hands with a wooden ruler. :P