Steeped in Tea - How Teahouse Kuan Yin Initiated Me Into the World Tea
When I was choosing a naturopathic medical school back in 1991, my options were limited to two in the US - Bastyr University, then named John Bastyr College of Naturopathic Medicine, in Seattle, WA, and National College of Naturopathic Medicine, or NCNM, as it was called then, located in Portland, OR. While several issues influenced my decision, one factor that swayed me towards Seattle was my discovery of Teahouse Kuan Yin. Little did I know that this Teahouse, established by Miranda Pirzada and Frank Miller, opened its doors only one year prior to my arrival. I still remember the night after my admissions interview at Bastyr, strolling down 45th Street in the Wallingford neighborhood, contemplating my future and my potential move to Seattle, when I stumbling upon the delightful storefront. In the early evening, it was rather busy with people. At that time, Kuan Yin was connected to the adjacent store, Wide World Books & Maps, through a set of opened shoji screens. People would browse through travel books then return to a seat in the teahouse to pour over their purchases while pouring themselves a cup a tea. Never a coffee drinker, I brewed pots of tea and drank it for hours as I studied for the MCATs earlier that summer. Still, a teahouse was something out of the ordinary for this Pittsburgh raised boy.
That fall I enrolled at Bastyr for naturopathic medical school and spent countless hours at Kuan Yin. I studied there, learning my required coursework, but also receiving a sustained education in tea. I thought I knew about tea, and even thought I liked tea, but I had no idea. Oh, the learning curve! Quickly I recognized I could never go back to Lipton again (I must confess that more often than I care to admit, I ingest some poor excuses for “green tea” made from…gasp...tea bags. However, now that my collection of travel tea bottles has grown, I rarely find myself without loose leaf tea - of course, drinking from glass or metal bottle bares its own set of issues, too.. ). I came to learn the difference between reds (blacks), oolongs, greens, and whites. I discovered my ignorance for calling herbal preparations teas. I learned about proper amounts, steeping times, water temperatures, and serving methods. In those early days, I was still consuming black teas, but as my palate developed and I was able to distinguish the subtleties of flavors, I range expanded, and I started carrying loose leaf tea and a tea strainer whenever and wherever I traveled. The thought of visiting my parents in Pittsburgh without my “stash” seemed like being banished to hell with nothing more than a Stash tea and lukewarm water.
My time in Kuan Yin was meditative, even if studying, alone or with a colleagues. The mere act of having a pot of tea on the table which you had to steep and pour elevated the energy. This was in a time before laptops were ubiquitous, and reading and writing involved paper. Even though my fellow tea drinkers were involved in their own pursuits (reading, journaling, knitting, drawing, etc.), a palpable sense of community pervaded the air, and I never felt as if people were utterly absent from the room, as if the screen to which they were glued sucked out all of their life force only leaving their empty vacant body present. Back then, people actually talked to one another, either to the stranger sitting next to them, or to the person with whom they were sitting. Case in point, this week while visiting a new tea spot, I watched a group of 4 friends spend 15 minutes sitting next to each other never saying a word, each glued to their phones. And they were not the only ones. As more and more people and groups shuffled into the spot, many people didn’t TALK to one another. While I did spend some time taking pictures of the environment, the tea presentation and food, I would quickly show them to my companion and we then put our devices away and savored the matcha before us.
The world of tea is expanding as more people are learning about the art of tea. This summer Teahouse Kuan Yin, my first tea school, closed their physical location, and I grieved. Over the years it, and I, changed, yet I will always be grateful to Miranda and Frank for opening the teahouse, to Jim and Marcus for keeping it going, to the numerous employees who have have served me some excellent tea, and to all the people who have joined me there for hours of deep, meaningful and transformative conversations. Thank you all.
Kale Matcha? Great for Smoothies perhaps.
Flavored teas or matchas never made sense to me. I hope people learn about and then boycott, all those packaged "foods" with label that read "natural flavors" for these are anything but natural, created in a lab somewhere to confuse your senses into thinking your are consuming something you are not, and eventually craving more. And what about all the added sugars in everything?! Sugar further desensitize your taste buds, and you lose your ability to taste all the full flavors in whole food. When it comes to tea and matcha, why distort the amazingly rich flavor profiles that exist?
The other day, I happened upon a DAVIDsTEA shop, curious about their new matcha maker travel tea tumbler. The salesperson started to show me all their various matchas, most of which contain natural flavors or sugars, so I kindly turned them down. Then she showed me their kale matcha, and I was stunned and curious. The only two ingredients are matcha and kale powder. Since matcha already has a strong vegetal taste, as does kale, I wondered what the combination would be like. Before I knew it I was walking out of the store with 1/2 an ounce of this new formula (and without a matcha tumbler, however). What was I thinking?
Any purists may surely laugh at my susceptibility to marketing. First, the kale powder throws off the texture if making either a usucha or koicha. This matcha does not blend well, not frothing very well, and leaving particles of powder at the bottom of the bowl. Furthermore, the taste profile is just wrong...that is, for a bowl of matcha.
Then I realized, this could be a great product for those of us who want to add the matcha flavor to our foods, but do not want many other ingredients in the list. While I haven't made smoothies lately, this would be perfect in my morning vegetable Vitamix concoction. So if you have any amazing recipes where you add matcha to your whole foods cooking, please share them with me. I would love to test them out.
Encha Matcha & Gratitude for Gaia
In my quest to try as many different matchas as possible, I visited the encha organic matcha website on the recommendation of a new Instagram friend, the tea blogger/teaaholic, Lu Ann Pannunzio of The Tea Cup of Life. Immediately, I fell in love with the story of Encha, and Li Gong, the founder. Li writes about his radical departure from his comfortable Silicon Valley job after tasting quality matcha in Uji, Japan. Instantly, he knew he had to change career paths, and found this company to share his passion and commitment for high-quality, non-GMO, organic, yet affordable matcha with the world. And we all can thank him for that.
Before I knew it, I ordered both the ceremonial and latte grades, as well as two chawans (matcha bowls) and an electric whisk (when I commit, I commit! Matcha and tea sellers, please don't take advantage of me!). After years of holding steadfast to my purist values, I was swayed by several videos claiming the benefits of the thickness, frothiness and flavor achieved from an electric whisk, so I had to compare it to my bamboo chasen.
My new black chawan with ceremonial grade matcha from encha organic matcha
Saving the latte grade for another time, I eagerly opened the resealable bag of ceremonial matcha. I made both a usacha and koicha (I prefer the intensity of flavors you get from koicha, but realize this is not for everyone). I first made the usacha. Using my bamboo chashaku, I scooped out two heaping spoonfuls into my new black chawan. The hue was a vibrant light green with a slight grassy aroma. Gently pouring in about 5 oz. of water (I prefer to use 170°F), I took hold of my new electric device and turned it on. Not knowing what I was doing, I moved it back and forth in the traditional "W" motion, causing the liquid to slosh and splash over the sides. Adjusting my movements to a simple back and forth "I" motion prevented any further loss of my precious elixir. To my surprise, the whisk created an incredibly thick froth. However, my novice technique yielded a few clumps at the bottom of the bowl. Fortunately, subsequent attempts proved less problematic, and all the matcha was thoroughly and easily mixed.
My first use of an electric whisk - trying the "w" motion - not a great idea!
My usacha preparation from encha organic matcha
The taste is bright from the moment it lands on the tongue, slightly sweet and creamy with an umami flavor that remains on my tongue for several seconds, but was not overpowering at all. The koicha was even better - thick and creamy, slightly vegetal and ever so intoxicating. With my bamboo chasen it mixed easily and thoroughly. Truth be told, I made several bowls to taste and re-taste encha ceremonial matcha.
The next morning, I opened the latte grade and made a thick, creamy, and delicious almond milk latte. I very rarely use any of my ceremonial grade matchas to make a latte - in my mind that is a waste, since matcha-time is sacred and meditative, and lattes seem more mundane. However, now that I have tasted a home made latte made with an excellent quality matcha, I might be changing my tune. I find my salivating thinking of it right now.
As a naturopathic physician, I am concerned about the health of the Earth and all its inhabitants. I try to ensure that the matchas I sample, taste and drink on a daily basis are organic and free from pesticides and synthetic fertilizers. I am so grateful to all the of the tea farmers and distributors whom I see as the Earth's stewards, dedicated to growing sustainable and organic tea. Thank you.
As I sat down on my meditation cushion, I thoughts about Li's story, and how a sip of matcha changed the course and direction of his life. I offered gratitude to Mother Earth, to Gaia. I walk about you daily, partaking in all your riches. You give and give, and often I fail to honor and appreciate your gifts - like the gift of tea.
Exhaling, I allow myself to settle. The cushion is supporting me, while the floor holds up the cushion, as the foundation supports the floor, yet ultimately it is the Earth holding and supporting us all. Thank you for supporting us all, even when we overlook, ignore and disrespect you. Thank you, organic tea farmers, who are supporting the Earth and all of us in our path to health and wellbeing.
The Matchaeologist Has Me Counting my Breath
My first Matchaeologist Set with their Matsu variety of matcha
Before I conceived of this blog, I went on an ordering spree and purchased matcha from everywhere. Reading the reviews of fellow tea fanatics, I was drawn to the aesthetics of the Matchaeologist. The muted tones of the website, the simplicity of the chasen (bamboo whisk), the beautiful of the chawan (matcha bowl), the sleek and fragile nature of the glass chashaku (scoop), and the packaging all took my breath away. Little did I know that their matcha would steal my heart and taste buds!
I had purchased my matcha set that contained the Matsu variety several months ago, but that quickly disappeared with daily (or twice daily) consumption. The small glass, hand-blown chawan accompanying this set is a perfect size for a single serving. Personally, I vacillate between preferring koicha (a thick froths concentrated shot of matcha) and ushacha (the traditional thinner form made with more water making a top layer of froth). This chawan is perfect for both. It is easy to hold, the double walls prevent quick heat loss, and the rim allows for all the matcha to make it to your mouth, unlike the lips of some bowls and tea cups. Since the mouth of this chawan is smaller, the chasen (whisk) needs to be smaller, too, and I love their whisk (which I find myself using frequently regardless of the chawan I use). The glass chashaku is beautiful and sleek, yet fragile. I broke the first one quite soon after my initial purchase. With my recent order, I purchased 2 more. However, within a day of its arrival, I dropped one on the counter and shattered it to pieces. Although I still love it, I have gone back to using my bamboo one for safety sake!
I was so excited to compare all three ceremonial varieties - and Matchaeologist, you may have become my favorite distributor yet! This week I posted pictures with a short review of about each on my Instagram account. Yet for this post, I am tasting each of them again (one after another - luckily it is still early in the day), and my opinions have shifted a bit as I am tasting koichas of each. However, overall theme - PURE LOVE!!!
Three Ceremonial - Grade Matchas from the Matchaeologist
First of all, all three of these matchas have a deep emerald rich green that is stunning to behold. You do not need to sift these matchas since they do not seem to clump even with the smallest amount of water. And the smell - while all are different, my mouth starts salivating from the whiff of the grassy, vegetal aroma.
Let's start with the Meiko. The website describes on their website as brewing as a "deeply rich emerald green cordial with robust body, sweet-savoury undertones and a bouquet of floral notes and delicate tannins." The color is a stunningly gorgeous emerald green. Meiko has a sweet ooika fragrance (an aroma found in shade-grown green tea), which is grassy and vegetal. But the taste! Ahhhhh. It is full, rich and savory, with only a slight note of tannins to my palate and not at all bitter and left that exciting light sensation on my tongue. Yum!
Their website calls this next matcha the jewel in their crown, their creme de la creme of matcha, Misaki. Again the intensity of the color is bold and striking. I found this matcha the lightest and sweetest of the trio, and I definitely prefer Miaski as a koicha (what I am sipping right now). I found no bitter notes nor unpleasant aftertaste at all. My nose detected less aroma for both the matcha or koicha of Misaki than the other two, but that is not to detract from its amazing taste.
Even though Misaki may be their jewel, my favorite might be Matsu. When I opened the package, again it was richly green, but I noticed the aroma was less intense, less vegetal and grassy, so I thought the taste would not be as complex. But I was wrong. I find it the richest and most full-bodied of them all, with the wonderful umami (savory - sweet) undertones. It whisked easily and the flavor remains after each sip.
In all honesty, each of these matchas are exceptional. After each bowl, I feel clear, alert and calm, without any jitteriness or hyperactivity. With clarity of the mind, I can meditate and focus with ease.
Since I am comparing three different teas, my mind is drawn to breath counting meditation. The goal of breath counting is to cultivate skill at attention, focus and concentration. When we concentrate on a singular object, like counting the number of breaths we take, we are able to briefly disrupt any unwanted and intrusive thoughts, and bring the mind back to the moment.
Allow the body to settle into a gentle, easy posture, preferably seated, in which you can rest for several minutes. Begin by observing the air as it comes in and out of your body, filling your lungs, and leaving your lungs. Notice what happens, what you experience, without expectation. Observe the natural movements of the body as you breathe. Observe any impulse to change or manipulate your breath in anyway. Observe this, then practice simply allowing the breath to come in and out at its own pace, rate and rhythm.
For the remainder of the practice, count every inhalation and every exhalation in this manner: 1 in, 2 out, 3 in, 4 out, and so on until you get to 9 in, 10 out. Once you reach 10, simply start over again at 1 in, 2 out.
But here is the catch, every time you find that your mind wanders, start the entire cycle over again. For instance, you might find you experience something like this: 1 in, 2 out, 3 in..oh, I forgot to get something at the grocery store..1 in, 2 out, 3 in…oh, the dry cleaning is…. 1 in, 2 out, 3 in, 4 out, 5 in..did I pay that bill yesterday?… 1 in, 2 out…
Whenever you notice you got lost along the way, start over. Sometimes people loose track of counting and forgot to begin again once they reach 10. If this happens for you, smile inwardly and start again at 1. Bring your mind back to the breath and back to the count.
Mentally try to become the count. When you are counting “one” imagine every part of your being is saying “one” and nothing else. When you say, “two” – everything about you is saying two and nothing else – as if your whole mind-body is saying “two”. Every time a thought comes breaks free and takes up residence in your mind, notice it, acknowledge it, then gently bring your mind back to the breath and the count. If an urge to move arises, notice that, and keep counting. If you feel an itch or urge to blow your notice – watch those sensations. See what happens if you don’t follow every impulse you have. If it is a strain not to move, then do so mindfully. And in the next moment, bring your attention back to counting your breath – 1 in, 2 out…
The goal is not to make it to 10, the goal is to notice when the mind wanders and bring it gently back to the present and back to 1. If you notice that you never make it to 10, then you succeeded in being mindful. Be gentle with yourself and see what happens. ☺
Mauna Kea Tea Farm
Before every trip, whether traveling in the US or internationally, I scour the guide books and the internet to discover if my destination might have local places that serve tea. At the very least I hope to find for a spot to grab a cup of tea. If luckier, I might discover a quaint little teahouse. If truly blessed and I find nirvana, some place is serving (unsweetened) matcha in a real matcha bowl. Although I knew of many types of farms on the islands of Hawaii, I never Hawaii was home to several tea farms. I never heard of Hawaiian tea. But now I was not only going to go on vacation in the SUN, I was going to tour Mauna Kea Farm, an organic tea farm on the Big Island.
When I arrived I was greeted by Kimberly Ino, who started the farm with her husband, Taka, about 10 years ago. Kimberly walked us through the sloping fields and shared the story of Taka's passion for nature farming and tea. Wandering the crops of camellia sinensis at various stages of growth and development, with the mid-morning sun cascading over the trees, I was in heaven. I realize that being off the mainland and unplugged from my daily life had such a calming effect. Yet the plants were calming as well, and Kimberly had me taste a few of the fresh tender leaves.
Fortunately, that was not the end of the tour. Kimberly took me inside for a proper tasting of their harvest. At Mauna Kea they have several levels of tea, and we tried them all (even the blended teas, which I usually don't like, but more on that in a bit).
Mauna Kea Premium Green Tea
Mauna Kea's Premium Green Tea is considered their "queen of teas," where they harvest only the tender bud and top two leaves. Next down in price point is their Island Green, which also has the bud, but also the top three leaves. And finally, they have their Sweet Roast, where the plants are mechanically topped in the final harvest. And I loved them all (I bought some off each, including their blended teas), savoring each for their different flavor profiles.
As I write this now, I am sitting here, on a snowy day in Seattle, sipping their Premium Green. It is clear, light green in color, very smooth, not astringent at all, and delicious. I don't recall tasting a green tea quite like this one, and I immediately calm and and settled.
The Sweet Roast is also very unique. In lieu of my afternoon Dragonwell, I have started drinking this unusual blend. This is the last harvest and the leaves, stems, etc. are mechanically topped off before roasting.
As I mentioned, I tend to not be a fan of blended or flavored teas. Being a bit of a purest, I find mixing green tea with anything is sacrilege, although I will indulge in a matcha latte from time to time. However, Mauna Kea Tea has two amazing blends - one with Coconut (and I am not talking about synthetic coconut flavoring, but real dried coconut) and the other with Turmeric and Ginger. Home timely that I purchased these since a week after returning from Hawaii, the cold I so valiantly was fighting got the better of me. Not want to be completely without green tea, yet craving some warming spices, I found my healing solution right here - their Sweet Roast blend with turmeric, ginger, coconut, cinnamon, and black paper. In my mind, it aided in my healing time.
I remember learning about a Hawaiian reconciliation practice called Ho’Oponopono. This practice was used to heal relationships, whether within a family, a community, between neighbors or with the gods. Ho'Oponopono invites you to make amends, thereby addressing the true cause of dis-ease - fracture relationships. Some believe that all illness stems from the tears in the fabrics of our relationships. By healing these rifts and making amends, we heal.
While often done in the presence of those with whom you are having difficulties, Ho'Oponopono can be practiced as mantra meditation, where you recite four simple phrases repeatedly, much like Metta Meditation.
I'm sorry.
Please forgive me.
Thank you.
I love you.
- Make a commitment to yourself (and your loved ones) to heal. Ask yourself, if I truly want to improve this relationship, am I willing to put in the time and effort to do what it takes.
- Set your intention. Call to mind the person or persons with whom you wish to create a more fulfilling and positive relationship. However, you can work on creating a more healing and supportive relationship with yourself. How often do we repeat negative comments to ourselves, criticizing and chastising ourselves for not being good enough, productive enough, smart enough, creative enough, etc. If that is the case, you can call to mind a quality you would like to cultivate in yourself, for instance more compassion or kindness.
- Blame less; take responsibility. Release any story of right or wrong, who is at fault, and or what is wrong or right that keep you stuck in the past. To take responsibility means to take action and begin the practice.
- Practice. Practice. Practice.
So after a few sips of my Premium Green Tea, I sit down on my cushion and begin. Breathing out and breathing I say silently to myself:
I'm sorry.
Please forgive me.
Thank you.
I love you.
Try these steps and see what happens. I would love to hear about your experience.
Samovar Tea & Chai Providing Green Ecstasy Tea & Loving Others
How joyous to receive belated birthday wishes. I get to celebrate all over again. Yet more importantly, I am reminded of the deep, powerful, healing connections I share with others. My heart breaks that many people tell me of their profound sense of isolation and loneliness. I consider myself exceptionally fortunate, for I feel safe in the knowledge that I can rely on my support group. Yet, I need to remember that relationships require tending, just like plants, infants, and...tea. Leave the tea unattended, and the cup can be ruined. You need to understand your tea, what it requires. Does it thrive in boiling water? Would it prefer a quick cold rinse first? Does it like to be steeped for several minutes or for several rounds? You must listen to the tea lest it become bitter and unpalatable.
My good friend, Christy surprised me with a some Green Ecstasy tea by Samovar Tea & Chai. I recently discovered their San Francisco store front a few months ago during a trip to the Bay Area. Wandering around Japantown, I decided I need to visit as many tea houses serving matcha, in any form, as I could within 2 hours, and Samovar was one of them..
Samovar Tea & Chai in San Francisco
Unlike a typical genmaicha matcha, this is an organic green tea from Kagoshima, Japan infused with matcha. The tea is a beautiful vibrant green. The packaging instructs you to cover the leaves with cold water for a minute before steeping with boiling water for 2 minutes, however, I found cooler temperatures, like 170°, made it less bitter, even with the cold bath. I can see readily see this tea becoming one of my mid-afternoon tea meditations, perfect for these current cold, gray Seattle wintry days.
Green Ecstasy by Samovar Teas & Chai
Green Ecstasy is so GREEN!!!
As I sat down with this tea, the second part of Christy's gift, a book by one of our favorite artists, Brain Andreas, Bring Your Life Back to Life. A Guide to Effortless Joy, and discovered today's mediation:
When you finally
let people love you
exactly the way they do,
it's pretty easy to see
that's all
they've ever been
trying to do
the whole time.
How often are we guilty of saying, "If you really loved me you would _____ (put your dishes in the sink, never ask me that question, know when I need help, ask me about my day...). I have a mantra I share with patient: "Relationships are conditional; love can be unconditional." To assume a partner doesn't love you because they fails to put their dishes in the sink is misguided, and just plain inaccurate. The behavior - leaving dishes on the counter or on the coffee table - has nothing to do with the capacity or willingness to love. While this could become q condition of the relationship, it should never be confused with the motivation or ability to love. When we make love conditional, we are blind to the gifts of love already surrounding us.
I am so grateful for all the amazing people in my life! Thank you for loving me the way you do.
Marcus Aurelius and Metta Meditation & Matcha from American Tearoom
My friends and family know me so well - the way to my heart is through my senses. For Chanukah, I received a beautiful glass matcha bowl accompanied by a tin of organic matcha from the AMERICAN TEA*ROOM, a company that is new to me, but one I am sure I will be purchasing from soon. While I tend not to be a fan of glass containers for matcha, preferring the feel and the taste that comes from clay bowls, this new vessel has me pleasantly surprised. For one, it is larger than the small glass (often double walled) cups that hold a single serving. As large as many of my other ceremonial matcha bowls, the size and delicate nature of the glass invited a more mindful and gentle handling with both hands. The matcha itself was gorgeously green, and easily whisked into a frothy, bright green foam. On the tongue it was pleasantly bright and smooth, without much bitterness.
With all that is going on in the world, here and abroad, students and patients keep asking me, "How can you find any peace right now? How do you not react with anger and hatred?" Of course, this is a tad presumptuous. During the past few months, especially during the second week of this past November, I struggled with my Metta meditation practice. Daily I would remind myself how every living being has the exact same fundamental longings and desires - to be safe, to be happy, to be healthy and to live in ease. Each of us reach for that goal in differing ways. For some, a wall will keep them safe, while others view that as a recipe for further separation and suffering.
While sipping my new matcha, I was reintroduced to the cherished wisdom of Marcus Aurelius, and was shocked to read how timely his words remain. Thank you Brain Pickings for the reminder.
When you wake up in the morning, tell yourself: The people I deal with today will be meddling, ungrateful, arrogant, dishonest, jealous, and surly. They are like this because they can't tell good from evil. But I have seen the beauty of good, and the ugliness of evil, and have recognized that the wrongdoer has a nature related to my own - not the same blood or birth, but the same mind, and possessing a share of the divine. And so none of them can hurt me. No one can implicate me in ugliness. Nor can I feel angry at my relative, or hate him. We were born to work together like feet, hands, and eyes, like the two rows of teeth, upper and lower. To obstruct each other is unnatural. To feel anger at someone, to turn your back on him: these are obstructions.
Today, I recite my meditation: May we all be happy, may we all be healthy, may we all be free from danger, may we all live in ease.
Remedy Teas
Is it Fall in Seattle already? On this cool, 55°F crisp morning, with the sun ducking in and out from behind the clouds, I feel nostalgic. Is it age or the time of year? I remind myself how this happens to me every year as soon as I detect the daylight hours waning (yes, I start mourning the end of summer in July!).
Years ago, Remedy Tea was my Sunday morning ritual: first, with my good friend, Jason, and then my meeting headquarters with my friend, Stephanie. Living further north now, in a teahouse desert, Lake Forest Park, I forgot what it was like to arrive here early on a Sunday morning, long before the bustling of people seeking brunch. Without agenda for once, I can sit and sip my matcha (I always prefer a ceramic bowl over glass cups since it alters the taste for me) and have space to breathe!
While I do indeed go to teahouses and sit on my laptop doing work, the joy for me is in social engagement - talking to friends about life and what matters most to us. And what can be better than to do so over a cup of tea. In my dream teahouse, I imagine not having wifi. I am sure I would receive numerous complaints, yet the hope is to recapture the idea of the European cafe where people truly see one another and connect. Oh, how I love to dream.