This spring, Tao, founder of Tao Tea Leaf, will once again lead a small group to some of the most famous tea regions of China as he has for the two years.  We will meet artisan tea masters, visit tea gardens, witness and learn how tea is made, hike up mountains famous for tea, and taste some of the famous tribute teas that were enjoyed by Chinese Emperors in the past. 

Matcha is a unique variety of green tea which has been adored for centuries because of its health benefits and cultural significance to both the Chinese and Japanese. Matcha is a fine powder made by grinding down green tea leaves. The tea was born during the Tang Dynasty where green tea leaves were crushed and then boiled. As the years passed the method for brewing matcha had evolved. By the Song Dynasty the preferred method for preparing matcha was to mix the powder with the water and whisk it into a frothy liquor. This method is still used today. Matcha was loved by the Buddhist monk Eisai who was responsible for bringing the Rinzai school of Buddhism to Japan. With him, he also brought tea seeds. Matchas ties to Buddhism do not stop there. The monk Dogen, a student of Eisai and founder the Soto school of Buddhism used the tea to keep both his and his student’s minds alert during long periods of meditation. As the centuries went on Matcha became a tea for the elite and grew in popularity and prestige. Today matcha is consumed worldwide and can be found not only as a tea but also as an additive to baked goods, smoothies, ice cream and lattes.

At Tao Tea Leaf we hold regular tea tastings and private Gong Fu ceremonies for tea veterans and newcomers alike. When introducing people to the Chinese tea ceremony what most often strikes people is the size of the cups.

The teacups you typically find in a Gong Fu ceremony are very small, only about 35 ml. This can come as a surprise for those of us living in a time of supersized drinks, big gulps and extra large coffees. Despite the cups small size it has a power. The beauty of this system is that with each brew of the Gaiwan you may only get a few small sips. This makes the tea drinker appreciate and savor every last drop.

When brewing tea, one must think about the water being used. Many tea masters agree that the best water to use comes from the same area as the tea leaves were grown in because they will share the same soil and mineral composition. However this poses a problem to us westerners who cannot get our water shipped here from the great tea growing areas of the world.

Tea has been used by many cultures and religions to bring purity to the body, focus to the mind, and peace to the spirit. Tea appears many times in the ancient Daoist and Buddhist texts. One myth about the creation of tea exemplifies its invigorating and focusing qualities.     

This time of year holds a special place in the hearts of tea lovers. Shops all over the city are brimming with brand new teas from all over the world. This is especially a great time for green tea lovers. The fresh tea has a wonderfully refreshing taste, bright colours and strong, long lasting aromas. But to get the fullest out of your favourite green tea you need to know how to store it.

Tea: 2009 Spring Ancient Bing Dao Pu-er

Region: Bing Dao Village, Shuang Jiang, Yunnan Province.

Style: Big Leaf: Sheng (Green Pu-er) Cake

Steeping Method: Gai Wan with Japanese Cast Iron Kettle

Steeping Directions: Filtered tap water. Boiling water. 7g of Tea

Tao considers Pu-er among his favourite types of tea. One Pu’er in particular struck him on the 2012 tea tour. In Bing Dao Village while speaking with a local farmer, he purchased three cakes of a 3 year aged Sheng (green) Pu-er. Before 2006 this tea was relatively unknown because of the isolated village it comes from. However, it is now picking up speed and has quickly become one of the most sought after and expensive Chinese teas.

Yixing clay teapots have been used to brewing tea for centuries. They are not just a tool used to steep tea, but a work of art. A piece of history and Chinese tradition. But what makes them so special?

The most important quality that the Yixing Teapots possess is their superior brewing capabilities. Used in Chinese Gong Fu ceremonies, the pots have the ability to absorb the aroma and flavor of the tea. This is because of the clay used in the teapots. Zisha clay (or purple sand) is found exclusively in the Jiangsu province of China. This clay contains thousands of air holes or micro-air pores which self season the pot; allowing it to keep the flavor of the tea. The clay also works as an insulator, keeping your tea hot for a longer time.

If you have ever taken part in a Chinese Gong Fu ceremony, you may have noticed a small three legged frog on the table. This frog is called Jin Chan or Gold Toad and his legacy reaches far into Chinese history, culture and legend.

*Tao's tea pet, New and 4years old photo.

Professional tea cupping sets (also known as professional tea tasting sets) are essential in the world of competitive and comparative tasting. They also present tea manufactures with a simple and efficient way of sampling their product to potential buyers. These sets are used in tasting competitions all over the world.