A review of The Tea Cosy Tearoom that enforces a strict English tearoom etiquette. Also include a review of The Brighton House B&B and various other fabulous shops discovered over a 3-day in Brighton.
A humble attempt at translating Chapter 4 of Lu Yu’s Classic of Tea. This chapter describes twenty five items used in the brewing and drinking of tea. Part 2 describes items number 2 to 9. It is in this chapter that we learnt about how tea was being boiled. This is the era of “boilded tea”.
A humble attempt at translating Chapter 4 of Lu Yu’s Classic of Tea. This chapter describes twenty five items used in the brewing and drinking of tea. Part 1 describes in detail the first item.
A humble translation of Chapter 3 of Classic of tea by Lu Yu (760 – 780AD). This chapter details the recommended procedures for the production of tea cake and expels some myths about tea assessing that still exist today!
A humble translation of Chapter 2 of Classic of tea by Lu Yu (760 – 780AD). This is the second of a 2-part blog post detailing tea making tools number 9 – 16.
A humble translation of Chapter 2 of Classic of tea by Lu Yu (760 – 780AD). This is the first of a 2-part blog post detailing tea making tools number 1 – 8.
Solala Towler’s “Cha Dao” is an inspiring read, and, like a Zen master, it offers little teasers which urge one to find out more about the ideas behind the humble cup of tea. The Chinese art of tea is an amalgam of Confucianism, Daoism and Buddhism. Towler aims to lay out Daoism’s influence on this art. This book brings this ancient Chinese philosophy closer to non-Chinese readers.
In 1906, Okakura thinks that industrialism is making true refinement more and more difficult all the world over. So a hundred years on, do you not think that we need the tea ritual more than ever? … (Also get a FREE copy of “The Book of Tea” from this blog)
No account yet?
Create an Account
