The enemy of any beginner. Whoever is out of his concentration, which often spoil the fun.
And if I were to go totally off of what had meant the person who crafted this tea, roasted these leaves? If j'infusais short, too short to bring out the true essence of this tea? And so instead, I was choked by the time and / or dosage is too high?
not easy to erase such doubts. Few people have the chance to have a tea master to guide them. We sometimes have access to the experience of individuals sharing their passion on the canvas. But we must rely mostly on the practice and the curiosity to go forward. This takes time. He must accept it.
We rather adopt a scientific approach, armed with instruments of all kinds: highly accurate balance, stopwatch, paper and pencil, or a calmer approach leaving room only practice, often just a good rule of thumb helped. I confess to having long been the first school, operated by dichotomy, establishing rules of thumb for comfort.
It was then discovered that prefers tea such as this, rather than that. But how long will this be true?
Reading a short story got me thinking lately. It is that of a learner ceremony Japanese tea master who asked her: "You say this approach is good, but, during a trip, I met another teacher who told me to do something more like that." And his master replied, "whatever the teacher teaches, he is right on time." I was at first seemed strange, especially for a ceremony that also codified chanoyu. But the answer is more subtle than it seems.
Although further in my thinking, I told myself if I take a tea accurate, after much experience I say that the best possible way (for me) is to infuse into such an instrument, putting so many leaves for so long at a given temperature, what chance will he that this is still true in 2 years?
Already the tea we drink is not the blends, I shall never find exactly the same. It is not at Lipton. If I keep all this time, it will change for sure. With experience of everything that may have been meeting my palate in two years, my feelings will be different, and my desires. Finally, except in the case of zhong, the teapot also has changed its rendering affected by infusions past. So why be bothered?
I often feel - or rather, fear - to spend my time running after my tea, telling me that there are ways to improve, take more advantage of the sheet. What good is looking good at all costs, nay, the best way to infuse the tea if it is subject to move in time?
While this thinking might make you want to tear your hair, it can also make things incredibly simple!
If we assume that everything is changing so, so search for specific parameters is trivial, because that can be locked up in them under the pretext that it worked before will result in miss his tea at a new time "t."
A "simple" tasting with parameters found then nothing will bring less, but add to the pleasure of spending may have put 3 instead of 4 grams, have infused 1'27 "on instead of 1'13 "and crazy negative consequences this might have. We then simply draw lessons from what one sees, feels, at the time. Rather than wondering what would give another way, we just appreciate what a.
All that to say that my recent thinking made me take a new turn in my way of tea. I decided to ease off on experiences and comparisons to the death. More balance, more lap. Place the feeling! Too many cups wasted because doubt has evaporated the unique pleasure of the moment. So what if my cup is not the best. It will now be the fruit of the moment, beautiful in its uniqueness and its side uncontrollable. And I doubt that it is free education.
you soon!
PS: This article is illustrated with photos of my new teapot. This is a Yixing belonging to Nada before he decided to part ways. Hong Ni. 70's. 90ml. Yixing Factory # 1. Thin walls. It is "the last for a while," said Philip would like the Galette de Thé. His blog is now gone, I wanted to dedicate himself these pictures, too little tribute to the long reveries of past moments to contemplate his collection, and to read the rest ...
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