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