My name is Sylvain, or 森林 (Senlin) in Chinese. I worked several years for a teahouse in Ottawa, and traveled in China and Taïwan to meet tea producers, potters and tea masters (I met so wonderful people, I still feel honoured for these precious moments).
I quit my job 3 years ago, but I'd like to continue farther on the 茶道 (Way of Tea), and learn more about teaware (being able to recognize clay and porcelain artists, based on their seals, or their style), about tea ceremonies (I like bowl infusion ceremony from the end of Ming dynasty), and of course about tea itself.
As it is a really difficult task from an Eastern perspective, I've just began learning Chinese in order to be able to read books and treatises. So any advice would be deeply appreciated, especially if you are a tea student from Taïwan or continental China
I specially love 四川茶 (tea from Sichuan), but right now, I'm drinking a 大红袍 (Da Hong Pao) : it's soooo rainy outside !
Don't hesitate to write me an message : I love to share and learn about tea !
Senlin
