In the morning I go outside where the
autumn sun receive me. I step through the high grass, whose downy stalks friendly
stroke my legs.
With attention I choose the location
where my thoughts can rest and place my tea boat amidst the lost summer
flowers.
It’s time for a Chinese tea ceremony, Gong Fu Cha
Literally Gong Fu Cha means the art of
making tea with effort.
I am not a teamaster, but I would like
to focus here and now, trying to prepare the tea as well as possible.
Each Act is so valuable in its
simplicity, that all other worries disappear into thin air.
Carefully I put each tasting cup on the
tea boat, next to each cup a sniffer or aroma cup. Then the Yixing tea pot, a
glass jug and the tea utensils.
The tealeaves of the Oolong in the bowl
waiting patiently for what is coming.
The sound of the boiling water let the
noise of cars and planes silencing.
My sense of time is fading out by pouring
the hot water.
After the sniffer cups are filled with
tea, the tasting cups will be placed upside down on the sniffer cup. Then they
are flipped together.
The sniffer cup will be carefully
extracted from the tasting cup which fills with the golden tea.
Fragrance and taste mingle with the light and the colours of the autumn.
Fragrance and taste mingle with the light and the colours of the autumn.
The way of tea is long but worth it
