The relationship between Tea & Nature is profound

The relationship between tea and nature is profound and multifaceted.

Origin

Tea is derived from the Camellia sinensis plant, which is cultivated in natural environments such as mountainous regions, forests, and valleys. The growth of tea plants is influenced by various natural factors like soil composition, climate, altitude, and rainfall.

Cultivation

Tea cultivation often involves sustainable agricultural practices that respect and work in harmony with nature. This includes organic farming methods, biodiversity conservation, and the use of natural fertilizers and pest control measures.

Terroir

Similar to wine, tea has a concept of "terroir," which refers to the unique environmental factors that influence the taste, aroma, and quality of tea. These factors include soil, climate, altitude, and topography, all of which contribute to the distinctive characteristics of different tea varieties.

Harvesting

Tea harvesting is typically done by hand or using traditional methods, allowing farmers to select only the highest quality leaves while minimizing environmental impact. This manual approach often fosters a deeper connection between tea producers and the natural landscape.

Cultural Connection

Tea has deep cultural roots in many societies, often intertwined with nature-related rituals, philosophies, and traditions. Practices like tea ceremonies, meditation in tea gardens, and the appreciation of seasonal teas reflect a reverence for nature's beauty and cycles.

Health Benefits

Many people perceive tea as a healthful beverage due to its antioxidant properties and potential health benefits. The natural compounds found in tea leaves, such as catechins and polyphenols, are believed to contribute to its medicinal properties.

Environmental Stewardship

As consumers become more conscious of environmental issues, there is a growing demand for sustainably sourced and environmentally friendly tea products. Tea companies and producers are increasingly adopting eco-friendly practices, such as organic farming, reforestation initiatives, and carbon-neutral production methods, to minimize their ecological footprint.

Overall, tea is deeply intertwined with nature, both in its cultivation and consumption. Its cultivation relies on natural ecosystems, and its enjoyment often involves an appreciation of the beauty and tranquility of the natural world.

From Tea to Tao - More details about the incredible experience you can approach with the Book

I've finally made my book available in the shop on this website. It's been a long walk before I accepted to share this incredible experience I had in Taïwan with other Members of the Tea Society.

Cha-Dao Book - Part One

And here are a few details that will give you an idea of what is shared in the book and how it has been written:

"Critiques of the teas at each meeting were judged not only by physical perceptions, but also spiritual impressions. The tea society’s members include young and old, male and female.

There were also some changes of the members during the course of the tea meetings.

Besides, each person's background, history in drinking tea, body type, and current status of the body varied widely. These variables all affected the objectivity in evaluating the teas. To judge and grade tea is essentially subjective.

But between subjective opinions, there are also intersections and compliments, which provide an infrastructure of knowledge, layers of conception, spiritual realms, and creative inspiration.

These are still noteworthy and could be verified by future generations.

Those who have had similar experiences when tasting tea will find it much easier to understand and corroborate with other people’s experiences."

Feel free to ask me any questions in the comment section and know that you can buy the book from the shop on this website if you feel the call to do so.

Best regards,

Erick Smithe

My book about Cha-Dao, from Tea to Tao

The first part of the book is available in the shop. But first, let me introduce you to this book.

From Tea to Tao - Cha-Dao Book

The title is Cha-Dao (茶道). From tea to Tao is what is meant by Cha-Dao. That this new Cha-Dao is suitable for all human beings ― hence there is no need to put the words China or Taiwan on

the title.

This book is the product of the collective works of one hundred Tea Meetings by the members of Hang-Jia Joyful Tea Tasting Meeting (行家歡喜品茗會)―hosted and organized by Mr. Ho, Tsai-Ping. It is the crystallization and record of the experiences of tea tasting by many tea friends. It is also the Hang-Jia Cha-Dao Research Society's (行家茶道研究會) gift and benediction, upon the arrival of the new era of the Earth, to pray for the future generations of human beings.

There is no bibliography in this book. The reason for this is that the content of the book is entirely new, instead of rewritings according to some other books discussing on Teas. Basically, only for the

sake of correctness in the text and to refer to the new up-to-date knowledge, shall we look for references in the literature.

With regard to the names of the teas, both newly devised and established names are utilized. An established name such as Song Pin (宋聘), Hong Ying (紅印) that is commonly used around tea

societies is followed in this book, whereas names such as: Hang-Jia Twelve Level Teas (行家十二級茶), Ocean of Love (愛海), and Five Elements Tea (五行茶), are newly created by Hang-Jia. The details are given in the text.

Teas with established names generally were produced in more than one batch. They were produced in different years, harvested in different seasons, and each batch was subjected to different storage conditions. Teas designated as Hang-Jia Twelve Level Teas are classified according to their ranking levels. Therefore more than one type of teas could be of the same ranking. Sometimes a bin number is given for distinction.

Tea is a living force—it will continue to evolve after being stored. The Joyful Tea Tasting Meeting had sampled approximately five hundred different varieties of teas. The critiques and records concerning to any specific tea in this book reflect only the specific tea samples brewed at the time of the meetings.

Feel free to send me a message if you have any question about this book and the overall experience.

Erick Smithe