Day 89 2014.07.21 Beijing
To come down from the mountain is to become more human. To go up the mountain top is to be close to the immortals. In the middle are globins and evil spirits. To each place each of them at peace. Baoputang rock tea half way up the mountain at Wuyi mountain White cloud temple.
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Chabaixi (literally, hundred tea show), also called fencha (literally, sorting tea), shui danqing (water painting), tangxi (soup show), chaxi (tea show), etc, is an ancient tea ceremony which makes tea soup form various patterns. One remarkable feature is that it can display characters or patterns in the tea soup with no other raw materials but tea and water.
Chabaixi was originated from the Tang Dynasty. Liu Yuxi, a poet of the Tang Dynasty, described in his poem Song of Tea Tasting at Xishan Lanruo Temple, “Pot sounds like sudden downpour and pines soughing, white clouds filled the bowl, flowers lingering.” And Xu Yin also referred to the embryonic form of Chabaixi in his poem. By the time of the Song Dynasty, influenced by Emperor Huizong, court officials and literati, Chabaixi had been developed to a perfect stage. Emperor Huizong not only wrote a book named Daguan Chalun (Treatises on tea written at the year Daguan) to expound his view on Diancha and Fencha, but also cooked tea in person for the court officials. A lot of literati, such as Tao Gu, Lu You, Li Qingzhao, Yang Wanli, Su Shi, etc liked Fencha, and they left behind quite a few poems and articles on Chabaixi. Lu You described the situation of fencha in his poem Spring Rain just Stops in Lin’an, “Leisurely I write in cursive style on a small paper piece, watching the patterns formed in the bubble-filled tea soup beside the window.” Tao Gu wrote in his Records on Tea, “Chabaixi… Recent years there are people capable of using a spoon and special skills to stir in the tea soup to form special patterns, like birds, beasts, worms, fish, flowers, grass, etc, which are delicate as paintings, but dissipate soon.” The practice of Chabaixi was gradually on the wane after the Yuan Dynasty, and there were no documentary records on Chabaixi after the Qing Dynasty. Zhang Zhifeng, a major of tea science in Wuyishan City, recovered the ancient and precious cultural heritage in 2009 after systematical study.
One of a pair of delightful images. They look like they should be on the lawn in Buckingham Palace, yet here they are in the back yard of what appears to be terraced houses! I believe there are four ladies in total, only one appearing in both shots. I’m guessing Edwardian, c. 1910 +/-
Source: Flickr / whatsthatpicture
Day 18 TeaCoupGlobal. Suutei tsai is a traditional Mongolian beverage. The name suutei tsai in Mongolian means milk tea. The ingredients to suutei tsai are typically water, milk, tea and salt. A simple recipe might call for one quart of water, one quart of milk, a tablespoon of green tea, and one teaspoon of salt. Some recipes use green tea while others use black tea. Some recipes even include butter or fat. Another common addition to the suutei tsai is fried millet. The tea that the Mongolians use for suutei tsai commonly comes from a block. The block consists of a lower quality of tea that is made up of stems or inferior tea leaves and is compressed into a block that can be easily stored. When needed, the tea is chipped off and added to the suutei tsai. Pic CRT Kevinschoemaker #teacoup #teacoupglobal #tea #asia#Mongolia#tradition