It is a great TeaDay ... so please take time to share what is in your cup throughout the day.
Yesterday responders were over a wide spectrum regarding their tea preparation. You can still vote and discuss yesterday's topic.
Today's TeaPoll and discussion topic. Once again taking yesterday's topic a step further. Would you GENERALLY consider your tea preparation an art or a science. I have heard it all when it comes to tea preparation here on the forum, but are you more artist or scientist? Please share why.
I am looking forward to sharing TeaArt and TeaScience today on TeaDay, bottoms up.
Feb 21st, '09, 01:21
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Location: Back in the TeaCave atop Mt. Fuji
Feb 21st, '09, 02:24
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Location: Gainesville, Florida
I really wanted to check "What the heck are you talking about?" but I think I do know what you are talking about. I approach the preparation pretty much as a science, but the sipping is more spiritual, so it's in the consumption that I find the art. Maybe some day I will advance to the level where the preparation also becomes an art.
...and then there's the whole visual aspect of it. I had a Chinese cooking teacher once tell me that we eat first with our eyes, and that lesson seems to have spilled over onto my tea tray.
...and then there's the whole visual aspect of it. I had a Chinese cooking teacher once tell me that we eat first with our eyes, and that lesson seems to have spilled over onto my tea tray.
Leaning towards TeaArtist I guess. Being an art major, I guess I would be drawn to answer that way, anyway. And speaking of art ... I'm going to the Huntington Library and Gardens today and will be having tea at the Rose Garden Tea Room. I am also looking forward to the Japanese Garden:
http://www.huntington.org/huntingtonlibrary.aspx?id=512
http://www.huntington.org/huntingtonlibrary.aspx?id=512
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
Feb 21st, '09, 05:28
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Herb_Master
Voted other
Absolutely BOTH at the same time. Even when using scales, etc and previous notes and adjustments, the choice of aesthetics, ambience, settings and layout are important also.
Not to mention sipping companions.
In my cup this morning DTH Supreme Anxi Ben Shan - but drinking alone.
Absolutely BOTH at the same time. Even when using scales, etc and previous notes and adjustments, the choice of aesthetics, ambience, settings and layout are important also.
Not to mention sipping companions.
In my cup this morning DTH Supreme Anxi Ben Shan - but drinking alone.
Best wishes from Cheshire
I voted leaning more towards a tea artist. I defined tea artist and tea scientist this way
artist- noticing appreciating wondering- more involved with the sensory aspect of tea and tea brewing note that artists do need to know their materials and at times need to be precise about measuring liquids when mixing inks firing clay etc
scientist- noticing appreciating wondering- more involved with the academic/knowledge or the how and why of tea brewing although scientists of course need to be precise with measurements and controlling variables with experiments
I am more of an artist when brewing and appreciating tea- the sensory aspect of it although there is a bit of scientist in me.
ok- that was some deep thinking at 6 in the morning on a sat- blame my dog who needed taken out! currently enjoying teaism's hojicha- what I consider my first real tea
artist- noticing appreciating wondering- more involved with the sensory aspect of tea and tea brewing note that artists do need to know their materials and at times need to be precise about measuring liquids when mixing inks firing clay etc
scientist- noticing appreciating wondering- more involved with the academic/knowledge or the how and why of tea brewing although scientists of course need to be precise with measurements and controlling variables with experiments
I am more of an artist when brewing and appreciating tea- the sensory aspect of it although there is a bit of scientist in me.
ok- that was some deep thinking at 6 in the morning on a sat- blame my dog who needed taken out! currently enjoying teaism's hojicha- what I consider my first real tea
cheryl 
Definitely pursuing TeaCraft as a TeaScientist. All tea deserves good craft and I'm pursuing craft through measurement, at least for now. I am going to taste great teas and they deserve to be treated with great care.
I dropped my gaiwan last night
I was washing it after brewing the last of my ``Old Bush'' Phoenix from Imperial Tea Court. Oh well.
Mark T Wendell's Royal Red Robe in my cup this morning. This is a reasonable tea for the price. It's very lightly roasted and it has some Wuyi character. When brewed English style it needs 3 grams per cup and 200-203F for 3 minutes seems to give the best results. Second infusion is also good. Third is very light but drinkable. Oddly, I needed to brew it in porcelain. A glass pot and an IngenuiTea-style maker produced dissapointing tea.
I dropped my gaiwan last night
I was washing it after brewing the last of my ``Old Bush'' Phoenix from Imperial Tea Court. Oh well. Mark T Wendell's Royal Red Robe in my cup this morning. This is a reasonable tea for the price. It's very lightly roasted and it has some Wuyi character. When brewed English style it needs 3 grams per cup and 200-203F for 3 minutes seems to give the best results. Second infusion is also good. Third is very light but drinkable. Oddly, I needed to brew it in porcelain. A glass pot and an IngenuiTea-style maker produced dissapointing tea.
Feb 21st, '09, 07:58
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augie
I went ahead and checked "What the heck". I just don't think about it all that much. I definitely do not weigh, measure and temp anything, so I guess I am not a scientist. And my tea service looks nothing at all like Salsero's! lol so, I am not an artist either. I don't think - just drink.Salsero wrote:
...and then there's the whole visual aspect of it. I had a Chinese cooking teacher once tell me that we eat first with our eyes, and that lesson seems to have spilled over onto my tea tray.
Great photo, Salsero. Shu rules!
I thought I was being artistic about brewing until I remember that I keep a tea journal, and I actually do measure stuff out, even if I'm cavalier about it. So I went middle of the road. I still "wing" a lot of brewing.
I'm finishing off a pot of yunnan gold that I started yesterday. This tea has a wonderful color, much darker than I'd expect from such blond leaves. It gives a cloudy solution, though, which is also pretty interesting...
I'm finishing off a pot of yunnan gold that I started yesterday. This tea has a wonderful color, much darker than I'd expect from such blond leaves. It gives a cloudy solution, though, which is also pretty interesting...
Starting the day with Shan Shui Baozhong - lovely.
Have a nice day everyone!
Have a nice day everyone!
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/