Wednesday, October 26, 2011

The many facets of water

It may seem commonplace at first to fill your kettle with water and bring it to the boil before infusing your tea leaves.

Upon closer observation, the boiling vessel's material largely affects the taste of the resulting boiled water. Our taste buds are tingled by the silkiness of boiled water and once it comes into contact with the tea leaves, yet another dimension of the tea-licious brew unfolds. The same water source when boiled in different vessels, under different heating conditions, results in the law of interaction between tea and water. A sort of hidden order behind the rhythm of the tea. Weak at times, overpowering the next minute.

Starting at a common water source, one should experiment with different boiling vessels. Making use of the concept of relative objectivity in one's experiences, water should be allowed to interact freely with those different materials that make up boiling vessels. The essence of a seemingly ordinary activity such as boiling water resides in the diverse experiences inherent to the combination of water, fire and earth.

Adapted from TeaParker

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