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tea
on the mountain

I believe, in the forest, and in the meadow, and in the night in which the corn grow. We acquire an infusion of hemlock, spruce, or arbor vitae in our tea.~

Henry David Thoreau

The Master allows things to come and go.
The sage's heart is open as the sky.

~ Lao Tzu, The Tao

Watch the beauty of the Columbia River Gorge and hand-tied tea blossoms from China unfold together...only at EcoPlace .
By private invitation.

DANCING BLOSSOMS TEA

This beautiful work of art is our favorite flowering tea. Tippy, spring-harvested green tea is individually hand-tied into a jade treasure sphere. After infusion, the jade sphere slowly opens into an elegant flower which releases a floating string of beautiful white jasmine flowers to dance and sway in the water of your glass, as if the flowers are gently swaying in a summer breeze. The slowly swaying jasmine blossoms are complimented with a lotus of red leaves for a visual presentation that is unforgettable.

FLOWER OF PROSPERITY TEA

Gold and red are the colors of good fortune and prosperity, respectively. This exquisitely hand-tied green tea reveals a string of gold and red blossoms when brewed. A feast for the eye as well as the palate, and the perfect way to experience Nature.

Walking I reach where the water well forth. Sitting, I watch the moment clouds arise.

_{~ WANG WEI (699-759)}

The great serenity and profound nature of mountain desert, and ocean can be found here, in a single bowl of tea.  
   
_{~ Betinna Vitall, The world in a bowl of tea}

The study of tea - A way to find beauty and tranquility in everyday life; a way to live with simplicity and care for your surroundings, your friends, and ultimately the larger world.

_{~ Betinna Vitall, The world in a bowl of tea}
 

Seek the comfort of
Tea in Nature:

-  to think deeply

-  to sit quietly

- to discover your genuine self

-  to reconnect to the Nature in you

Adventurous souls, come with us and 
follow your attractions to
 Tea in Nature.
Contemplate breathtaking views
of the Columbia River Gorge
while enjoying the enchantment
of Chinese tea blossoms dancing
in bowls of long-stemmed crystal goblets.
By private invitation. Call to inquire.

Tea

Introduced in Japan by Zen monks in the 12th century, but only to the aristocracy and samurai classes. Made with hot, not boiling water, and poured out straight away,
not left to steep

Medicinal Properties of Tea

Eisai, a 12th C monk who brought tea to Japan called it "an elixir for the maintenance of health," especially for the good health of the heart.

Research has found that green tea is rich in Vitamin C and E, and other life-sustaining properties lost in black and oolong teas that have been oxidized.

A daily bowl of green tea has enough fluoride to prevent tooth decay and strengthen bones.

Green tea has half the caffeine of coffee so it is a good choice for both stimulation and soothing.

During covered cultivation, green tea leaves develop polyphenols or tannins that give it its rich flavor, which are also known as antioxidants, thought to strengthen the body's immunity and help prevent cancer.

Research suggests that green tea consumption can reduce risk of stomach and esophageal cancer by half or more.

Green tea appears to reduce blood pressure, cholesterol, and arterial plaque.

Tea Pots

Japanese tea pots tend to be small; some hold no more than two cups. Often have beautiful bamboo handles. Teacups are small and delicate, and never have handles.

Tea Drinking

Appreciation of tea in tranquility, serenity, and simplicity.

Tea Production

Grades of tea include low grade bancha made from twigs and stems as well as leaves; sensha is finer tea made from top quality leaves

Black tea (Darjeelings, Ceylons, Assams)

Leaves of tea plant are spread out in an outdoor area for 8 to 24 hours after harvest to wither, dry, and oxidize. They are then rolled in a large drum to gently bruise leaves, which forces them to release enzymes. They ferment and change color from copper to black, producing complex flavors and aromas.

Green Teas (Common green teas as well as powdered Matcha used in Tea Ceremony)

These teas are not allowed to oxidize. They are steamed to a bright green color directly after harvest, then quickly dried to preserve fresh color and flavor.

Oolong Tea (Peppery Formosa)

Produced by a combination of processes to produce flavors that resemble both black and green teas. Leaves are oxidized for a shorter time than those of black tea, only partially fermented, and dried.

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Japanese Blends of Tea

Nutty Genmaicha, often served in restaurants
Smoky Hojicha
Bittersweet Sencha

MATCHA -

Rich Matcha, a blend of many different tea leaves, is served in tea ceremonies. Best Matcha is grown south of Kyoto in a the mountains protected from frost on well-known tea estates. Tea blenders themselves can become famous for the subtle, sublime blends of flavors of Matcha they produce. Tea leaves are hand ground to a fine powder on a stone wheel.

Tea Room

One gets the feeling of being in the deep woods by a fire...a place, even in the midst of a city, where you can find peace, serenity, and a soulful connection to the nature inside you...a place where the cares of the world slip quietly away.

 

Tea Ceremony - Chadõ or Sadõ meaning 'Way of Tea'

Enter kaiseki or house.  Enter through a gate on freshly watered stones along a path lined with bamboo. At the screened entrance, step up onto a raised floor, leaving your shoes behind, before being led down a long, narrow corridor to an individual tanami (thick, straw mat) room, overlooking a beautifully tended, serene garden. Inside, one of the walls has a decorative alcove where a seasonal scroll and flowers are displayed.  

After a ritual greeting by a lady of the house, food is chosen by the chef will be brought, dish by dish, by a kimono-clad lady, bowing before and after serving.

The Tea Ceremony is not just food; it is the combined experience of:
     - place
     - garden
     - atmosphere
     - etiquette

The hor d'oeuvre plate will feature food of the season from mountain, sea, and land. The chopstick rests, decor, and food all change with the season

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Tea Making For Ceremony

• Warm a Japanese tea bowl with hot water.

• Empty and dry bowl.

• Measure 1/2 tsp of powdered green tea into bowl.

• Add 1/3 c water that is just below boiling point.

• Whisk tea to froth stage with bamboo whisk.

• Drink tea immediately, in 3 or 4 sips.(Do not drink slowly as the powder will settle to bottom of bowl and flavorful taste of tea will be lost.)

• Since powdered green tea can be bitter, a sweet is often served with it.

Tea Ceremony Meal - cha-kaiseki

     Ideal way to appreciate nature's gift of food to us

The meal, cha-kaiseki, served at the chaji, formal, full tea ceremony, originally consisted of only bowls of rice and soup and two or three dishes. It is served before the tea ceremony so as to appreciate the tea itself.

The word kaiseki, 'embraced stone,' come from a warmed stone monks carry close to their bosom to help them endure hunger as well as the cold. Present day cha-kaiseki is normally made up of rice, soup, hor d'oeuvres, a simmered dish, a grilled dish, clear soup, a main dish, salted vegetables, and hot water.
 
Sake is also served.

The meal's ingredients and presentation reflect the season in which they are served.

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Kaiseki Meal

It is first about creating pictures with food. When you are served, the first thing you do it look at it.

May consist of 20 or more small dishes, some no more than a mouthful, served in a specific order.

Each is a work of art served on beautiful china.

Each consists of some fresh and seasonal food, often decorated with a blossom or leaf representative of the season.

Today, a Kaiseki meal may include nouveau cuisine influenced by classic French cooking, or may contain western elements, such as a tiny dish of beef, cheese, or raisins.

Order of Kaiseki Meal Dishes

Soup  -  Sashimi, grilled, fried or baked dishes  -  Steamed dishes -  Deep-fried dishes  -

Simmered dishes  -  Salads  -  Cooking at the table  -  Rice  -  Sushi  -  Noodles  - 

Rice accompanied by pickled vegetables and miso soup  -  Tea

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