This class is an exploration of tea and mindfulness. We will learn about and
taste different categories of tea, specifically studying what tea actually is; the history of its
production and distribution; the connection between tea and nature;
the effect of different regions, soil, air quality, and processing on the tea; and the processes like
oxidation, fermentation, and pan frying. Furthermore, students will learn how to make tea, using
different tea vessels and tea steeping methods. Finally, this class will also ask students to be mindful
while drinking tea, emphasizing the ways mindfulness can change the experience of drinking tea,
and the historical relationship between Chan Buddhism and tea. Students will do Chan meditation,
relaxation techniques, and Chan exercises, as this class teaches how Chan relates to our daily lives
and can be practiced in every moment.
Students must provide the following materials for the class: Gongfu teapot or gaiwan, gongfu tea cup, tea (preferably whole leaf tea and not tea bags), and a thermos of hot water. A simple, cost-effective teapot and tea cup will suffice.
|Melody Chen and Aastha Upadhyay