da yu ling tea farm

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On a recent visit to Taiwan, we were lucky to be escorted up to a Da Yu Ling tea farm, high in the Lishan mountain range. After seeing the tea farm, we understand why Da Yu Ling tea is so precious--there is so very little produced.  Take a short trip with us to Da Yu Ling....

How is "ecologically grown" tea different from just organic tea?  First, ecologically grown teas are grown without fertilizers or pesticides, like organics. But one tea farmer we caught up with in Taiwan takes cues from nature to produce the healthiest and best tasting teas:  he allows nature to make the tea as it wishes. 

Most herbalists know that plants grow best in the company of certain other plants, and by doing this, you get the best result. By allowing other plants to grow in and among tea plants, the farmer monitors the teas but allows the tea plants to mimic wild tea by letting nature play the lead role.

We went directly to the tea farmer so he could tell you himself about ecologically grown teas:



We just got our shipment in of the most delicious "ecologically grown" white teas from this tea farmer. We call it "Honey Dew White", not because it has flavoring in it, but because this lovely, full-bodied white tea has that slightly sweet white melon taste to it, along with a smooth mouth feel. For those who are interested, this is a great tea to hang onto for aging.

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aesthetics of the tea table

AaronFisherSilverpotjswm.jpg Aaron Fisher uses a silver teapot and antique Chinese tea bowls as an aesthetic and soulful treat

Tea enthusiasts spend countless hours tasting teas, but perhaps even as much time focused on the aesthetics of their own personal rituals with tea.  Collecting fine or simple tea ware is a favorite pastime of most tea lovers and brings a deeper awareness of the potential of a tea by the kettle, gaiwan, teapot, or cups that are used to heat the water, prepare the tea, and sip it. 

People who study tea know that all aspects of tea ware will influence the final cup.  The kettle and its heating element, the teapot or gaiwan and serving vessels, and the cups themselves all have an effect on the taste and "mood" of the tea.

While some use very expensive and collectible tea ware including silver or antique Japanese iron tea kettles, others seek out or come upon items for the tea service that fit more into the "wabi" aesthetic of tea in which the rustic, pure nature of the tea ware stands out by virtue of the beauty of its simplicity. In other words, the refinement of the unrefined. 

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A roadside stone can be put to use on a tea tray
For example, I had tea with a well-to-do, Taiwanese tea company owner who has one the largest collections of antique Japanese tea kettles I've ever seen.  However, for his own tea service, he uses a kettle that is "un-sellable" because of its cosmetic defects, and in addition, uses a stone he found on the side of a road as a platform for his yixing teapot lid.  His tea tray? Part of an old wooden door whose finish has been worn by years in the elements.


Aaron Fisher, a tea teacher and author of the new book The Way of Tea, uses Ming Dynasty tea cups and Song Dynasty tea bowls to teach his students about the impact of tea ware on the taste of a tea. He told me that the quality of tea ware has a huge influence on the tea, and that even touching one's full tea cup to a treasured piece before sipping from it will heighten the taste and experience of the tea.

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Some tea friends of mine bought slices of semi-precious rocks at a mineral show, and use these under their yixing teapots, so when the water flows down over the teapot and onto the rock, the slice of geology is transformed into a lustrous and luminous tableau full of color for all to appreciate. This demonstration of the abundant beauty of nature is the most fitting offering in a tea ritual of any kind.

You may wish to purchase expensive items or simply find usable "tea ware" in nature, abandoned construction sites or at estate sales. You can spend tens of thousands of dollars on one silver tea kettle or find a gorgeous item for your tea table on the beach, in a forest, or even on the roadside. Whatever you choose, have fun experimenting with what makes your tea experience look, feel and taste the way you want it to.

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tea vacation

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Many people cannot afford the time or extra expense of a vacation right now. But we all need some rest, to be sure. Years ago, when I was traveling in Bali, some Balinese people asked "Why do you Americans take vacations? We don't have big vacations, but we have a small vacation everyday when we see our friends and make music, art or a meal together."

This got me thinking that it is important to take a small vacation each day, and having a daily tea ritual fits nicely into this logic. While I don't see tea friends in person everyday, I do think of them when I have my tea, as I have bought or received tea ware from some of them.

My wood bark display dish was a gift from Shiu Yuen Li, a Singaporean teacher of tea culture who lives in Taiwan; my tea tray comes from my friend, Shiuwen Tai of Floating Leaves, my gaiwan and serving pitcher from Roy Fong of Imperial Tea Court, aroma cups from friends at Pure Puer who brought them back to me from Taiwan (the same which I now sell); and tasting cups from Peter Luong of Red Blossom.  The small ceramic figure of Lu Yu that graces my tea bench was a Christmas gift from my dear friend Norwood Pratt.  So when I have my daily tea, I feel the presence of all these special tea friends as well.

I offer up a cup of tea and the scent of an aroma cup in thanks for all the gifts of life so generously given to me. And perhaps even more than tea, gratitude offers the release from care that we seek from a vacation. 

If you don't have time to take an extended rest this summer, take your daily tea vacation....

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