It's All About Tea

We first met Petr online, in a tea forum discussion about oxidation and fermentation. His posts stood out: clear and grounded in real experience, combined with deep knowledge of theory. Petr has spent years studying tea, making it, teaching it, and guiding others into the reality of tea production.

One of the regions where he has invested time and energy is Georgia. Today, when people think of tea-producing countries, Georgia isn't usually at the top of the list. But Petr saw both history and opportunity there. His involvement has grown from trading tea to restoring overgrown gardens, setting up a tea project, and introducing both locals and visitors to the full range of what Georgian tea can be.

We've asked Petr to share his own story of how he became involved in Georgia's tea industry – its people, challenges, and unexpected turns. It's a mix of history, travelogue, and firsthand insight into a tea culture in transition. (Read more)

In tea communities, especially in those built in Gong Fu Cha, there's a common idea that tea makes you a better person. But does it really? And if it does, how exactly does that happen?

It's something tea drinkers mention from time to time, often casually during a session or as a passing thought. People say tea has a way of changing you, but no one usually digs deeper into why or how.

Still, if you've been practicing Gong Fu Cha long enough, you might notice subtle shifts. You're calmer, more patient, slower to react. Gradually, you're becoming a better you.

This blog post is an attempt to take that idea seriously – not just as a poetic notion, but as something we can look at more closely. What's the mechanism behind it? Is there something in the way Gong Fu Cha works, physically, emotionally, and even neurologically, that explains why it helps people grow?

Let's look at what happens to us when we sit down with a pot of tea and why it might be doing more than just helping us relax. (Read more)

For those of us who are not deeply immersed in Japanese teas, it's easy to think of them all as just "green tea." But dig a bit deeper, and you quickly realize there's a lot more going on. One of the first things you'll notice is the word "cultivar," which means a particular variety (or "breed") of a tea plant that's been selected and bred for specific characteristics – things like flavor, aroma, leaf size, or how well the plant grows in certain conditions.

Japan has developed dozens of these cultivars, each with its own personality. Some cultivars produce teas with deep, rich umami flavors, perfect for high-end Matcha or Gyokuro. Others offer a lighter, fresher taste suited to everyday drinking. There are also the rarer specialty cultivars that enthusiasts and collectors hunt down.

Knowing a bit about cultivars is about understanding your tea better. It's the difference between just drinking a nice cup of tea and knowing exactly why you like that particular tea. In this article, we'll explore some of the major Japanese tea cultivars and what makes each one unique. (Read more)

Japanese philosophy offers a unique way of perceiving beauty that is characterized by subtlety, depth, and thoughtful simplicity. This perception emphasizes feelings that arise from nuanced encounters rather than direct statements or elaborate displays. In Japanese tradition, beauty is rarely just about visual appeal; it's rather a quiet invitation for reflection where beauty reveals itself not by overwhelming the senses but by inviting awareness. These concepts are deeply reflected in the mindful appreciation of Gong Fu Cha, the refined elegance of Senchado, and the contemplative intimacy of Cha No Yu.

Although our journey will often touch upon tea culture, the ideas we'll explore are not limited to tea alone. They reflect broader sensibilities in art, design, and daily life. Whether you are arranging a tea space, admiring the thoughtful emptiness of a tearoom, or appreciating the quiet beauty of natural materials, these principles can guide us toward deeper awareness and richer experiences.

Let's explore how the concepts that shape the Japanese perception of beauty can elevate our tea practice and teach us to appreciate life's quiet moments. (Read more)

Ever since I became serious about tea, I noticed that when I visit friends, they hesitate to offer me a cup. They think I'll be quietly (or not so quietly) snubbing their tea choices. The truth is – I won't. Not every cup of tea has to have an amazing, mind-opening taste, and not every tea intake has to be a "tea ceremony" with a Yixing teapot. Sometimes, tea is just a way to warm your hands on a cold walk or to keep the conversation going around a busy table.

There are many ways to drink tea, and each makes sense in its own time and place. That might sound obvious, but in tea circles, especially in those built around Gong Fu Cha, it's easy to feel like there is a "right" and a wrong way to have tea. We, the tea buffs, tend to develop strong opinions about how tea should be brewed and appreciated, and it can make everything else feel lesser. 

But tea is what you make out of it. Sometimes, it's a means to an end, not an end in itself, and every means serves its purpose. And what works on a quiet Sunday morning won't always fit into a rushed weekday commute or a loud dinner with friends.

This article is about recognizing the full spectrum of how tea fits into our lives. From a paper cup of bagged black tea to a mindful Gong Fu session – each approach has its place. Let's look at a few common ways of enjoying tea and the kinds of moments they match best. (Read more)