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禪國際茶亭 February 2019 Zen & 茶teapart III GLOBAL EA HUT Contentsissue 85 / February 2019 Tea & Tao Magazine Temple寺廟山門 Gate

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禪國際茶亭 February 2019 Zen & 茶teapart III GLOBAL EA HUT Contentsissue 85 / February 2019 Tea & Tao Magazine Temple寺廟山門 Gate GL BAL EA HUT Tea & Tao Magazine 禪國際茶亭 February 2019 ZEN & 茶TEAPart III GLOBAL EA HUT ContentsIssue 85 / February 2019 Tea & Tao Magazine Temple寺廟山門 Gate This is the third in our now annual series of Zen & Tea, where we can discuss the important rela- tionship between these two traditions, report on Love is our retreats around the world and invite all of you to include some more meditation into your changing the world lives and tea practice for the benefit of both, all while drinking a great shou puerh! bowl by bowl Features特稿文章 17 Chinese Character for Zen (禪) 25 A Bowl of Zen Emptied 39 By Wu De (無的) 29 The Foundations of Zen 43 31 A Community Tea Retreat By Ci Ting (慈聽) & the Estonian Chajin 39 Building Tea Community 47 By Erika Houle 43 Casa Cuadrau By Daniel Benito 25 47 Third Annual Zen & Tea Retreat Accounts of the Participants Traditions 03 Tea of the Month Temple Gate, 2018 Shou Puerh, Jingmai, Yunnan, China 寺 廟 © 2019 by Global Tea Hut 61 TeaWayfarer All rights reserved. Admar de Bruin, the Netherlands 山 recycled & recyclable No part of this publication may be 門 reproduced, stored in a retrieval sys- tem or transmitted in any form or by any means: electronic, mechanical, photocopying, recording, or other- wise, without prior written permis- Soy ink sion from the copyright owner. n February, weFrom take trips to the hot springs and thedrink Zen and Tea haveeditor been “one flavor” for more than a mil- lots of shou, aged sheng and the occasional blend of lennium. Zen monks and nuns were the first humans to do- dian hong and shou. Have you tried that yet on a mesticate tea. Every tea mountain in China has had a mon- cold winter morning? Try mixing in a 60/40 split, astery nearby, and the monks either moved there because Iwith shou puerh as the majority in most cases. The Phoe- wild tea was nearby or because it was a good place to grow nix Mountain dian hong and shou are perfect, since they the tea that they brought with them. It was through the are both from the same region and work perfectly together. monastery that the mainstream of China was introduced This blend works best if the two teas are similar in age and to tea—primarily in the Tang Dynasty (618–907). In the flavor, but play with the blending; it is great fun. (On rare Song Dynasty (960–1279), when Japanese monks traveled occasions, with the right teas, we flip the split to 60/40 dian to the mainland to bring Buddhist scriptures and teach- hong.) ings back with them, they also brought tea seeds, bushes, On Tuesday, February 5th, Chinese New Year celebra- teaware and brewing methods, because they knew that if tions begin. Chinese New Year is the beginning of spring Zen was to proliferate in Japan, tea must also. in the traditional Chinese lunar calendar. For us, this time Zen was founded on four pillars: 1) no doctrine, no dog- means lots of fireworks exploding all over the island, lion ma, no scripture; 2) direct, nonverbal transmission between dances and drumming, big feasts to attend with friends and teacher and student; 3) must lead to the heart of a person; family and a deep cleaning of the Center itself, which is a and 4) must reveal the truth of Nature as it is. Zen masters tradition for this time of year. At this time of year, compa- of old understood Zen as a state of mind, not a religion. nies have large dinners and offer red envelopes full of bo- And while the religion, philosophy and lifestyle of temple nuses to their employees. Global Tea Hut is mostly created life can be a basket that carries the mind that is true Zen, and run by volunteers, but we do have a few employees who it can also get in the way—“religion prevents the religious help pack your envelopes every month and deal with all the experience,” as they say. As a result, Zen masters used all Light Meets Life tea and teaware we send around the world. kinds of other ways of transmitting this mind to students, We also have a full-time accountant named Sundi who has helping invent or further martial arts, calligraphy, poetry, been an angel. She keeps all our books in tip-top shape, painting—and, above all else, using tea to pass on wisdom with everything accounted for down to the penny! Last nonverbally. To understand Tea’s lineage and spread to the month, we took them all out to eat and shared our thanks. four corners of the Earth, one must spend some time learn- The manager of our printing company also showed up with ing about Zen. They share the same ancestry. his young family, as did the manager of the local Miao Li Join us as we explore Zen and Tea, drinking a deep and post office who has been so kind and patient with us (the meditative shou puerh as we travel through this issue. We largest international customer in the small mountain town). will also highlight the various tea and meditation retreats we We wanted you all to know that we expressed our gratitude have shared in this year, hopefully inspiring you to join us to all of them on your behalf, and maybe at some point in the coming year, or perhaps have a self-retreat at home! during this month, you can raise a bowl for these beautiful people and all the work they do to make sure this magazine arrives around the world. This year is the Year of the Pig. Each year of the Chinese zodiac is also associated with one of the Five Elements. This year is an Earth Pig year. The pig is the last of the twelve Wu De animals in the Chinese zodiac, and thus completes a cycle through the stars. If you are interested in what the year of the Earth Pig holds for your zodiac sign, there are plenty of websites where you can see what astrologers have to say. This month marks the third year in a row in which we have devoted the February issue to Zen & Tea. This seems –Further Reading– to us a great way to start another lunar year of Global Tea Hut. Tradition and returning inward are parts of the Dao, This month, we recommend re-reading the first as they are in the life of a Chajin, who pays attention to the two Zen and Tea issues from February 2017 and weather, the harvest and is sensitive to the seasons in the 2018, where you will find other great articles on choices of which teas to brew on any given day. We love Zen. You may also want to read the Tea of the having the traditional and seasonal issues of Global Tea Hut Month articles from both of these issues to learn to help mark the calendar, like the food issue in January, the more about shou puerh. We also have a whole is- Elevation issue and these Zen & Tea issues! sue devoted to shou: November 2017. 2 of the ver the course of this month, we are going to be ny from one batch to the next. Inconsistency in raw mate- drinking a loose-leaf version of our Light Meets rial means that most shou is created from random leaves Life fundraiser cake called “Temple Gate.” Tem- blended together, that the fermentation process goes on to ple Gate is a solid, classic daily shou puerh. It has some completion and that batches are rarely passed on from year old-growth raw material from the old forest in Jingmai to year the way they once were. Since this method requires mixed with some tea from younger trees to make it more less skill, the knowledge and acumen needed to create fine affordable. But all the trees are completely chemical-free shou puerh are also dying. and grown sustainably. It is very rare these days to get The unique thing about our Tea of the Month is that it is intentionally-produced shou, in the sense that most shou piled at the source in Jingmai, and that the locals involved puerh teas are made from the factory leftovers that are then are interested in developing long-term techniques towards piled and pressed. Smaller producers like ourselves want crafting the best shou possible, using blends that they are to make shou for shou’s sake. Also, most shou puerh teas increasingly familiar with. Over time, such trial and error are not piled with the skill they once were, usually just arti- should result in blends and fermentation methods tailored ficially fermented to a very high degree over forty-five to to produce the best shou possible. We hope that this hap- sixty days. Temple Gate was carefully piled to a much lesser pens more with sheng tea as well, as we think that tea fin- extent, which means it will grow and change as it ages. ished at its source is always better than transporting maoc- One of the reasons that shou puerh has fallen in quality ha to factories for completion. over the last three decades is the instability of the market It is rare to find a shou these days that was intentionally- and climate. Back in the day when maocha was not so pricey, produced, meaning that a maker set out to create a nice factories had access to a much higher degree of consistency.
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