Been a long time, and although I have not shared the news, tea has never—for more than one day—relinquished its quotidian regime over my life!
The sips go by and they are each so sweet and fleeting—tasted and drained the cup—inspiration in the new bud—this year’s winning cultivar—teas from Myanmar, Laos, and Thailand—teas from China and beautiful stories—and at times going back again for Reiki-infused Tie Guan Yin…

Last week, we did a taste comparison of this tea along with Bai Hao (from Dobra), and Darjeeling Himalaya (from Dobra). My fellow devotea and I remarked that the central note in all three of these teas is that of a tannic woodiness. I presented the teas in a blind taste test, he was quite surprised to discover that each tea was a totally different type. They had identical colored infusions upon the second infusion…it was spooky.
More on Bai Hao and Darjeeling Himalaya to come, but Chi-Tsu Bing Cha was the one that stumped everyone at the tearoom. They all thought it was Darjeeling! In truth, I had made that discovery of their similarities only the day before and had been ruminating on this synchronicity with great wonder. The tannic, sweet and slightly floral waters taste like fresh and sunkissed hay, wheat in the wind, and golden needled woods nearby…
A warm tea, golden and light, with incredible similarities to the autumnal taste of Bai Hao and the dry, bold taste of Darjeeling.

205 °F / 96 °C 0 min, 15 sec

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Tea combines the all sensual, earthly, sacred, social, philosophical, and artistic elements of this world. It is where culture meets nature gently, as in an offering to dance. It is part ritual, part impossible moment—“one meeting, one chance.”

I am a chaiwala because the tea experience is a way of sharing in a great reverence—for nature, for pleasure, for the present moment, for each other— a reverence that the busy world often forgets.


Burlington, VT



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