Tea and the 4 Times of Patience

There is an old saying: “patience is a virtue.” Many wise tea connoisseurs say that tea teaches patience. Well, I must be neither virtuous nor a good pupil, for I have little patience when it comes to tea. When the teacup is empty, I want it filled now!

There are many out there who feel the same way. They use electric kettles to heat the water a few seconds faster or a tea steeping machine that forces hot water through the dry tea bits and gives you an entire cup of hot tea in a minute or maybe less. Patience certainly seems in short supply these days when it comes to tea. Or is it?

Maybe in response to the ever faster steeping methods being devised, more tea lovers are discovering that taking time with their tea can be quite rewarding. They explore the traditions that grew around the preparing and enjoying of tea. They also set aside time from the task of the moment to switch into low gear and coast a bit while the tea infuses. This can be a very refreshing moment in the day but also shows the importance of a bit of patience.

Camellia_Sinensis_leavesThe 1st time of patience

Required as the tea plants (Camellia sinensis species) lie dormant and then start once again to put forth their fresh crop of buds and leaves. This patience gets severely tested and can bring those devoted to that first flush (the first time of growth and then harvest after dormancy) teas, especially those from Darjeeling, to the brink of insaniTEA. How else would one explain them paying premium prices to have some of this first crop flown in (flugtee as the Germans call it)?

12-withering-inside-to-oxidThe 2nd time of patience

Processing of the tea leaves. This often takes days, weeks, and months, with each step needing to be done just so and time for natural chemistry to take its course. Experienced workers hand sort out the premium leaves (some teas only use buds or leaf-bud combos) and grade them on quality (teas like pu-erh have 10 grades and Silver Tip tea uses only tipmost leaves and buds). Moisture has to be removed from the leaves so they can be rolled and shaped. This drying is called withering and takes time and patience plus the knowledge to stop the process at the right moment. Rolling and shaping have to be done carefully and again with patience, since they release natural oils and so cannot be overdone. Oxidizing is done for oolongs and black teas, a process that again takes time and patience, especially for the oolongs since the process has to be stopped at the right moment. Pan firing stops the oxidizing and cannot be rushed or the leaves will be burnt. Flavoring/scenting takes patience, too, such as for jasmine teas where flower petals are layered between racks of tea leaves and let sit awhile.

Abkhazian Tea1The 3rd time of patience

Getting the tea to market, and from there to vendors, and from there into the hands of folks like you who will infuse them and enjoy. The leaves that were tended so carefully in the gardens, plucked and processed so carefully by skilled workers, must now be bulk packaged for those vendors, who then break down those bulk packages into smaller pouches and tea tins for more easily selling to you. [Sometimes the teas are packaged in smaller containers at the processing facility, especially the very delicate handmade teas.]

Tea_Blog_BIT-SDBSLTATT-B2aThe 4th time of patience

Infusing. Here is where centuries old traditions are coming more and more into play. One of them is the method known as “gongfu cha” (roughly meaning skilled tea). It involves more than dunking a string-and-tag teabag in some hot water. First, you must have the patience to learn about tea and how to prepare it to best advantage. Then, you must have the patience to use what you have learned. There is also the traditional Japanese ceremony Cha No Yu (the Way of Tea), full of symbolism and involving items created especially for it: the chashitsu (tea room), the chawan (tea bowl), the kama (kettle), and the hanaire (flower container). Masters of this ceremony can practice it on average of 5 to 10 years — that’s a lot of tea patience!

Fortunately for me, the only real patience I need is for the kettle to boil and the tea to steep. The wonderful black teas that I drink most often are ones that store well and so are available year round. Still, when my teacup is empty, it can really try my patience. But I am learning to deal with that, and the soothing powers of tea certainly help!

© 2015 A.C. Cargill photos and text

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2 thoughts on “Tea and the 4 Times of Patience”

    1. Good point! But sometimes if I put that in people will say that they never let their tea cool. Hee! Just goes to show that tea is all about personal taste.

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