THE BOOK OF TEA

While I write about tea here at Steeped in Tradition, I am more known for my mystery writing which appears on my cozy mystery blog, Cozy Up With Kathy. I was recently waiting for two books to arrive that I needed to review and I didn't want to start reading another full length mystery. I prefer to only read one book at a time, at least only one work of fiction at a time, and at least one of the books would arrive before I could finish a new one. However, I can't NOT be reading. I needed something, so I began to browse through my kindle checking out past purchases. I found THE BOOK OF TEA already downloaded and waiting. Surely that was a sign.

THE BOOK OF TEA by Okakura Kakuzo is delightful little book published in 1906 that talks about the history and philosophy of the beverage developing into Teaism. The book is divided into seven sections: The Cup of Humanity, The Schools of Tea, Taoism and Zennism, The Tea-Room, Art Appreciation, Flowers, and Tea-Masters. Okakura (his surname) imparts such vast knowledge, but does so in an utterly charming and witty way. He had me laughing out loud several times He also has me second guessing the choice to ever cut flowers again!

Okakura describes how tea use has developed, how it has changed in "modern" times; although his "modern" was well over 100 years ago. It's interesting to note how religion has altered tea and tea use as well. Well versed in art (Okakura was a primary founder of the Tokyo Fine Arts School and was later curator of the Oriental art division of the Boston Museum of Fine Art) he also addresses the art of Teaism and art appreciation in general. The addition of lore not only adds interest, the ancient stories highlight different aspects Okakura is teaching...and forces you to see connections and think, as any philosophy is wont to do.

Okakura discusses tea as an art form and a religion. What's interesting to note is that he wrote this book in English for a Western audience. While you can certainly purchase this book (I'd love a hard copy of my own) you can find several pdf and e-versions available for free. If you're at all interested in tea, culture, and philosophy this is a book that should not be missed!

The Story of Lapsang Souchong

Today I'd like to share the story behind my favorite tea, Lapsang Souchong. This tea has a distinctive smoky aroma and taste that people generally either love or hate. I love this tea which is smoky because the tea leaves are actually dried over smoking pinewood!

One day the villagers of Tongu in the Wuyi region of China were drying their tea leaves near the forest. During the night soldiers marched through the area and, not seeing the leaves, trampled them. When the villagers awoke they saw their tea leaves ruined. The villagers decided to try to save the leaves by drying them over an open wood fire. They then took the tea to sell, without much hope, so they sold it cheaply. Imagine their surprise when they returned to the market the following year. Instead of their regular teas, people were clamoring for their special smoked tea! Not only that, they were willing to pay more than they ever had for tea from the Tongu Village! Thus the tradition of Lapsang Souchong began.

I'd like to thank my friend, Niraj Lama, who not only introduced me to Lapsang Souchong, but told me its story as well.

The photograph is the Wuyi Mountains copied from http://silverneedleteaco.com/wuyi-mountain-china/.

Water and Lu Yu

Oftentimes when making tea and even talking about it we forget about a most important part. No matter the tea, tisane, or infusion, there is one common element...water! It is important when you make your tea you use the best water possible for the water will impact the taste of the tea. Some say the best water is water taken from the place where the tea was grown. Not quite practical for me here in WNY. I can't pop by the Fujian province in China every time I want a cup of my Lapsang Souchong! Purified or Spring water is said to be best. If you use tap water, run it through a Brita or other filtering system first.

To illustrate the importance of water I'd like to share a story my friend Niraj told me. Lu Yu is considered the Sage of Tea, a prominent and respected expert who lived in the 8th century Tang Dynasty. Lu Yu wrote the first book about tea entitled Cha Jing; The Classic of Tea in English. One day Lu Yu was traveling and told the soldiers with him to gather water from the middle of the river so that he could make some tea. They returned and Lu Yu took a taste of the water they brought and said, "No. I told you to get it from the middle of the river." The soldiers insisted that they had done just that. Lu Yu took another sip and again said, "No this water is from the bank of the river." Everyone could tell his displeasure and tensions ran high, the soldiers swearing they rowed out to the middle of the water. Lu Yu then emptied half of the water and took another drink. "Ahh," he smiled, "Now this water is from the middle of the river!" The soldiers then admitted what had happened. They had indeed rowed to the middle of the river and filled the jug with water. As they were getting out of the boat after returning, however, they accidentally spilled half of the water. Instead of going back out to the middle, they merely filled the rest of the pitcher with water from the riverbank.

 The next time you prepare your tea, consider your water. Did you get it from the middle of the river?