Tag Archives: Vision

How I Activated Lazy Me.

We are being told this same thing over and over. The internet is overflowing with blogs and content aiming to convey the exact same message. We have heard the phrase so many times that when it appears, we say “yea yeah, I know this already”. But in reality, we only understand its literal meaning, but not the idea behind it, and the impact that understanding this can have on our lives.

Do, act, get off your ass.

Only by doing something, you will achieve something.
By doing nothing, you will achieve nothing.

I am a lazy person, and rather sit back thinking about what I could do, rather than to actually go out and do it. But being self-employed, this unfortunately won’t get me very far. When I began selling tea, set up a tea ceremony classroom, started teaching and giving lectures about tea among various other freelance activities, I very soon realized that just thinking about what I should to, where to go or who to contact wasn’t going to get me very far, so I started looking for inspiration on how to activate my lazy self.

I found guides on how to improve my productivity, read books on entrepreneurship, sales, management, etc. but in the end, I still found myself doing everything that wasn’t going to lead to the collaborators and students I needed for my activities. I made a beautiful homepage, set myself up on every possible social network, spent a lot of time on selecting the teas for my store, and after a few months, I was still surprised that I hadn’t been selling much tea, nor wasn’t getting a lot of students for my classes. What I was in fact doing was painting the walls of my bedroom in the hope that someone on the outside would notice how beautiful it was.

Something had to be done, and the next step I took was to learn about setting goals. I made to do lists, set short-term goals, long-term goals, and began to take action little by little. The words on paper compelled me to get up and get out to actually do something, but this quickly started to feel as an obligation, rather than as a positive boost. Something was lacking, and it was Simon Sinek who helped me understand the importance of our beliefs. No matter how beautifully composed your to do lists are, or how large you have written your ultimate goals on the wall, if it doesn’t resonate with why you are doing it, you just won’t do it.

Setting goals can be a drive to get moving forward, but if it doesn’t stroke with the reason why we are doing what we are, interest is easily lost. For me, figuring out that the main reason why I do everything regarding tea and Japanese tradition is because it inspires me to live a simple and happy life, while it allows me to share with others what I have learned and feel passionate about, helped me attain a different mindset. Rather than pushing myself to send x emails to x existing and x new contacts, and to update my Facebook status x times a day, and so on and so on, in order to reach a goal of x total students in x years, I now began doing everything I felt was right, when it was right, because it was in line with my core belief. I actually started doing more because it was what I loved doing.

For some setting goals may work, for others clearly defining your beliefs may be more beneficial. Nevertheless, what I have learned is that we shouldn’t spend too much time on pondering on and polishing our goals or beliefs. Set a goal, write down your beliefs the way they appear to you now, and move on. Focusing on getting these things right for too long is impairing. In fact, even without having a goal written on your wall, or without a clear idea of your beliefs, it is far more important to get out and do what you love, rather than to spend hours at a desk trying to figure out why you are doing what you actually aren’t doing at all.

Get up, get out, do something and enjoy it. Make adjustments where necessary and move on. A clear view on the goals you want to achieve, or the core reason why you are doing what you are doing will become clear eventually. If you are doing what you feel is right, and resonates with who you are, then results will show. In the end, if you are doing what you love doing, people will recognize your passion and beliefs. Don’t forget to listen to them; because it is usually those persons that will tell you what you need to know about your own beliefs.

About ‘Buji’

Proverbs that originate in Zen Buddhism play a significant role in the rite of tea as well. Some of these proverbs have been adapted in secular circumstances, and in most cases their meaning has been altered to our immediate contemporary needs.

‘Buji’ [無事] for example is one such proverb. The word is formed of two characters of which the first (‘mu’ [無]) means ‘none’, and the second (‘ji’ or ‘koto’ [事]) means ‘thing’ or ‘matter’. In its secular meaning, the word ‘buji’ is most frequently used to indicate that everything is all right, or that nothing is untoward; ‘Nothing’ is amiss. But the spiritual meaning in relation to its origins in Zen Buddhism requires a bit more consideration to be understood.

The highest achievement for a Zen monk in training is to reach enlightenment. His spiritual journey guides him on the way to achieve this ultimate state. However, enlightenment must not be treated as a goal one has to work towards in order to be obtained. The practice of the monk is in the conduct of everyday affairs, maintaining a steady state of mind. He who pursues enlightenment is unlikely to ever reach it, but he who abandons this perception, and halts his pursuit of the ideal, will eventually obtain full comprehension.

It is this knowledge that is recognized in the above proverb. ‘Buji’ in its purest form means that there is ‘not a thing’ one can do to obtain enlightenment; Comprehension of our being cannot be forced, it will come when it comes.

This belief applies not only to Zen monks, but also to every aspect of our spiritual, private and professional lives. Whatever we pursue or attempt to master demands effort, patience and perseverance. When we take up a new hobby, commence learning a new skill, or even start a new business, we can’t expect to grasp the essence of whatever endeavor we engage with in a matter of mere months, or even years.

Every time we engage in our undertaking, we gain new insights. Every insight adds to our understanding of our pursuit, and eventually will contribute to mastery of the art. But it is only through continuous study and engagement that these insights can be obtained, and regardless of how strongly we wish to achieve something, it is only through ‘doing’, and by taking step by step that someday we will reach that level of full comprehension.

In addition, from my perspective as an adept and instructor in the art of tea, I have come to understand that ‘mastery’ is not something that is obtained after a certain amount of lessons, or a period of years, but that true mastery lies within engagement in the art for as long eternity lasts. Every occasion, every person we interact with is different, and continuously allows us access to new insights. Becoming able to perfectly execute an art is not where our realization of mastery ends, it is where the journey towards true mastery begins.

Visiting The Shapers Of The Japanese Tea Of The Future.

Last month, a tea expert from Belgium consulted me regarding a visit of the most renowned tea producing regions in the Kansai area. The three-day tour we put together was not what you’d call the most conventional visit of tea manufacturers the region has to offer. What we did was instead to see Japanese tea in a broader perspective, looking to what it has to offer in terms of future opportunity and progression on a global scale.

The way Japanese tea is contemporarily seen in Japan – and simultaneously how it is introduced in the West – is but a narrow focus on ‘green tea’ categorized in a handful major variations, while leaving a large group of products in the dark, or alienated as mere byproducts. While this focus on what tea in Japan has to offer today has allowed tea production to survive and expand on large scale, it is my belief that in this process the true tradition of Japanese tea has become disregarded.

Since approximately 60 years ago, machinery has accelerated and simplified the mass production of tea. Additionally, in order to maintain the production output and maximize the outcome, farming has become dependent on the use of artificial fertilization. And in effect, by means of protecting the crop from bugs and diseases, this demands from growers to rely on mostly chemical products. While this vicious circle of maintaining levels of produce has affected contemporary farming standards, it has also influenced our preference of taste. Nowadays, a green tea must contain high levels of umami flavor to be considered delicious, and any hint of fragrance due to withering or oxidization in the leaf is considered a fatal flaw to the quality of the crop.

But, considered that prior to the industrialization of tea production in Japan, unnatural fertilizer didn’t exist, and harvest and manufacturing was done by hand, and thus took much longer, it is difficult to accept that the tea we drink today is a righteous representation of Japan’s centuries old tea tradition. To me this is the main reason why I look to naturally produced tea products, and also seek out native cultivars for the teas I offer at The Tea Crane. Naturally produced teas rely on no unnatural fertilizers, and in effect obtain their flavor and aroma directly from their immediate precincts. In addition, native cultivars have grown in a particular region for decades, having thus become adapted to the specifications of the surroundings, which allow us insight in the qualities such an environment has to offer.

But what is most important, is that such a tea also allows us a glimpse of what it traditionally tasted like, and what it as a natural product has to offer. This is why the tour we designed mainly focused on young organic farmers, breaking with the status quo and through their vision and belief continue to offer a solution and an out from contemporary standards. It is this group of producers that is shaping the future of Japanese tea, and that will put it on the map as a diverse and culturally correct product, meeting the standards and interests of Westerner consumers.

I believe that tea is not suited for mass production. On the contrary, it must be savored and treasured with great care and compassion, as it is the life and energy of the bush that we are allowed to receive.

The Maliciousness Of Agricultural Chemicals.

Kamo [加茂(かも)] is a small town situated on the southern flanks of Kyoto’s most meridional mountains through which the Kizu river [木津川(きづがわ)] makes its way smoothly-curving towards Osaka. As a former member of the Sōraku District [相楽郡(そうらくぐん)] (with member towns Kasagi [笠木町(かさぎちょう)], Minamiyamashiro [南山城村(みなみやましろむら)], Seika [精華町(せいかちょう)] and Wazuka [和束町(わづかちょう)]) this town is the final stop on the border of Kyoto before reaching Nara prefecture, and simultaneously the most southern tea producing area of Kyoto. It is in this area that Tokuya Yamazaki [山崎(やまざき)徳哉(とくや)] manufactures his naturally produced tea.

The name of the farm, Kamo Natural Tea-farm [加茂自然農園(かもしぜんのうえん)], resourcefully alludes to his stern belief in the use of natural methods only, and the specific area where this farm is situated. As the son of a tea farmer, he grew up amidst the tea gardens in this rural area, and quickly became acknowledged with the orthodox farming routines in this region. In between harvests, weeds should be extinguished employing ample extinguisher; in summer, bugs should be prevented bestowing plentiful pesticides on the bushes; and the soil should be kept thoroughly fertilized with artificial nourishment for the best results of harvest. Such approaches have become common sense, and as a young beginning farmer, aspiring to take over certain parts of his family’s plantation, he learned how to efficiently apply these chemical substances as part of his daily training.

It wasn’t for long however, before these practices started to take its toll on Tokuya’s health. During his youth, he had suffered various illnesses, some of which included acute stomachaches, or numbness and trembling in hands and feet. He frequented doctors, but was never able to gain insight about the source of these recurring issues. The puzzling thing was that they somehow appeared each year during the same period in summer; a period, of which he later found out, the application of pesticides, was at its peak. When he started taking over the methods of his predecessors, and began taking chemicals in his own hands, these issues and illnesses began to appear more frequently and more severely. His struggles now also included severe backache, stress, loss of sight, etc. Yet, doctors remained clueless as to what the essence of the problem was.

His issues became so troublesome that it had started to limit his quality of life, and continuously receiving the same response from doctors also started to work frustrating. He decided to singlehandedly look into the source of his suffering and, to his surprise, Tokuya discovered that others had also experienced similar symptoms. Furthermore, distinct research has pointed to one particular source as the reason of this suffering, a chemical component named ‘Dioxin’ [ダイオキシン] that could cause identical manifestations in the human body as he had been coping with. Digging further, he was able to identify this chemical as an active substance that is strongly represented in herbicides of the kind he had been using in excess. Further research pointed out that most of these symptoms were related to a chronic addiction or intake of an agrochemical [農薬(のうやく)] with the name ‘organophosphorus’ [有機(ゆうき)リン] of which the main component is ‘sarin’ [サリン]. To illustrate the poisonousness of this particular chemical, sarin is the substance that was employed by the attackers during the sarin gas-attack on the Tokyo subway in 1995 [地下鉄(ちかてつ)サリン事件(じけん)], killing 12 people, severely injuring 50, and causing vision problems for nearly 5,000 other persons.

Having realized that the cause for his suffering was induced by the over-usage of chemicals by himself and the farmers in his surroundings, and having discovered that these chemicals contain absolutely deadly and dreadfully harming components, he felt urged to rid himself and his tea-bushes of these malicious products. As a means to detox and recover his body, he took up sports again and began to rebuild his muscle.

The impact of this discovery was so great that he immediately terminated the use of fertilizers, pesticides and any other sort of chemicals to his gardens, this however, to the discontent of the subjected plants. The abrupt lack of nourishment, which the trees were used to, made them weak and vulnerable. Moreover, the fertilization that was still remaining in the soil and thus in the leaf of the bushes attracted a variety of insects, which, since he had also omitted any kind of pesticide, were now free to indulge in a feast. In effect, this sudden act almost left one whole farm dead. Taking this as a learning experience, Tokuya opted for a more gentle approach with his remaining farms and decided to first quit the use of fertilizer, and only in a later stage omit pesticides as well. Now, all of his farms have been transferred to natural cultivation methods, and the farm that had almost gone extinct, has also revived to a healthy natural tea garden.

Today, Tokuya continues his efforts to produce a truly healthy and poison-free tea, and has begun to apply the same method on other agricultural products. His experience, and what this taught him is valuable information, which he thrives to share with others in order to raise awareness about the existence of the issues he suffered. His hopes are that this may aid more people to recognize the source of certain discomforts, and in the long run that no one more needs to endure similar hardship.

The Efficiency of Machines vs. Our Preference of Taste

Contemporarily, Japan is renown for its green tea. Matcha is overtaking the world as a ‘power food’, and is rapidly gaining preference with the more health conscious among us. Gyokuro is favored for its deep and varied taste and abundance of umami flavor, and Sencha is known as the most eminent of Japanese teas in terms of green tea of the whole-leaf kind. What these teas have in common, is that they all are non-oxidized green tea variations of tea.

In contrast to black tea, which is more common in the West, green tea has not been oxidized or left to wither after harvest, but has instead been processed to stop the oxidization and maintain its green color immediately after being picked. Through oxidization, several of the active components such as anti-oxidants, polyphenols, and amino acids change structure and generate a variety of flavors and aromas, but recent research has pointed out that maintaining them in their original state has greater benefit to our health and bodies.

One of the reasons that green tea is gaining popularity in the West, is exactly this discovery. I won’t go in detail here, but green tea has ‘proven’ benefits in regard to cancer prevention, blood pressure lowering functions, propels digestion, and is favorable for weight-loss and dieting. These are just a few of the demonstrated effects of this beverage. So, when keeping the leaves green and fresh can have this many different benefits to our health, then why would we even consider withering these leaves? Well, this certainly is a valid question, if you look to this plant only for its – maybe possible – beneficial functions. (Imagine even how many cups you would have to drink daily to get just the slightest benefit)

Everything comes at a cost. And for something new, something old will always have to make room, as is the case here. The freshness of tea that we consume today has only become possible since recently. From the 1960’s onward machines as an aid to harvesting have been employed, cars aided with transitioning crop from field to factory, and a wide array of manufacturing machines have replaced the arduous traditional ways of hand-rolling tea. We have become able to harvest more leaf at once, transfer it to the factory faster, and immediately process tea in large quantities at a much higher pace. The mechanization of harvesting and manufacturing processes has eliminated the necessity for freshly picked leaves to sit idly during transport after picking, and in waiting to be processed.

In the past, tea had to be transported on foot, and since the distance between farm and factory could be rather far, it wasn’t uncommon that the leaves had already begun to oxidize slightly during this journey. Moreover, since only a few trained professionals could conduct the steaming and rolling, harvested batches sometimes had to wait for several hours before they could be processed. It is obvious that during these periods of idleness, the leaves would gradually continue to wither, but rather than to throw them on a pile, or let them sit in the baskets in which they were carried, it was customary to spread them out on large ‘withering’ and drying beds. This would allow all leaves to dry evenly, and enable manufacturers to process each batch of tea individually without having to rush.

What such a process results in, is not the Japanese green tea we know today, but on the contrary a lightly oxidized variant with a much more outspoken aroma, often referred to as floral or sweet. This tea would be somewhat equivalent to what we know as Oolong, although some of the manufacturing processes are different compared to traditional Taiwanese methods. Nevertheless, should a green tea today even offer a hint of this aromatic character; then it is immediately written off as a failed batch. Why? Because since the advent of machinery and the possibility to maintain absolute ‘freshness’, the new standard has eliminated any room for floral scents and other tastes that even slightly give notion of oxidization in the tea. Contemporary green tea is strictly non-oxidized, and in effect is also un-aromatic.

The advent of machinery has once again changed our priorities, and created opportunity for a ‘new’ kind of tea to emerge. ‘Proven’ health benefits have guided us to choose not only tea, but also foods in relation to what it may or may not be able to do for our wellbeing, and such choice even takes precedence over whether or not what we consume is in fact delicious – to give one example, the Japanese eat fermented beans because it is said to be healthy. In doing so, we have chosen for a far more generic taste, because the fragrance and aroma of a green tea in comparison to even a slightly oxidized tea is close to none. An oxidized tea on the other hand, has a much more outspoken and varied aroma, and although it is definitely not my intention to write green tea off in this article, it is my belief that a slightly withered tea appeals to a much wider palette.

I am in favor of re-discovering the true tradition of Japanese tea through fragrance and scent. Do you choose the illusion of health, or are you in favor of sharing in the joy of a truly delicious tea? It is my feeling that the true future of Japanese green tea lies in the possibilities of withering.

How Machinery Changed the Landscape of Tea Farming

On a stroll through the Tea Mountains in Nara, I suddenly paused when I came across a beautifully laid out tea garden with bushes running in rounded curves around the mountain slope. I stood atop the hill and gazed down over the equally shaped and skilfully trimmed rows of trees. In the distance an expanse stretching far and wide, with one or two factories gathered in the center. A feeling of sadness overwhelmed the joy I sensed at encountering this farm. The factories stood too much in contrast with the charm of this almost too perfectly arranged view of a traditional tea garden. Yes, it was nostalgia that made me come to a halt in the first place. I wondered what this place would have looked like in the old days when there was not an industry present yet.

Suddenly I realized that I had been overtaken by an idyllic representation of the ‘traditional’ tea field, as has been imposed on us by the tea industry since only recently. I shook my head, and – slightly disappointed – continued my stroll. On the way I recounted a similar feeling I had when I looked at a pamphlet I obtained at one of the major production regions in Japan. One of the pages featured the title ‘Visit a Traditional Tea Farm’ against the back of a similarly shaped, almost too perfectly laid-out tea garden curving around the mountain slope in equal bands of bushes. I felt bleak because I knew that a tea garden shaped as such, however strongly it may appeal to our taste, can’t have anything to do with the ‘tradition’ of tea in Japan, and is most certainly in no effect representative of the traditional landscape of tea gardening.

The true image of a traditional tea farm is long gone. Only a handful of places either maintain a small area of a truly traditional tea garden as an image of what was current in the past, or – as in Mandokoro in Shiga prefecture – traditional practices have not given precedence over contemporary modes of manufacturing. But, apart from these limited examples, almost the entire face of Japan’s tea production has shifted to what we now look to as the appearance of a tea farm. ‘Then what is different?’ you may ask. A tea bush does not naturally grow in ridges, endlessly stretching across the surface. A tea bush is in fact a tree, which grows towards the sky. For a tree to grow in such beautifully shaped ribs, running parallel with the mountains almost like waves riding up the hill, a reasonable amount of human interference is unavoidable.

Yet, no man can easily format a tea farm as such without the help of dedicated equipment. And if we look to a picture of what a tea farm in the 19th century looked like, as opposed to the farms we know today, it immediately becomes clear that harvesting methods have seen an immeasurable transition in recent years. Whereas in the past tea was almost exclusively picked by hand, contemporarily machines have gained preference, and this leaves a huge mark on the outlook of tea gardens. But when did this change take place? I consulted a research paper from the Journal of the Japanese Society of Agricultural Machinery by Hitoshi Yoshitomi in which he dates the advent of tea manufacturing related equipment and elaborates on the effects this novelty has had on tea production in Japan.

According to Yoshitomi’s paper, the first mechanized harvester was introduced only in 1961. In succession, the prototype of the two-manned portable tea harvester, which is also the widest employed sort of equipment contemporarily, became available in 1965. Almost immediately the effect of this tool became visible, and harvest rates transcended efficiency with over 60 times the volume that could be obtained through hand picking with the same number of laborers.

Where harvesting by hand didn’t require a dedicated shape of bush, machinery however demanded an equal surface in order to smoothly glide over the trees, and gather leaves in a single stretch. Drawn by the promise of a 60 times higher produce, the implementation of machinery prospered, and with it the layout of traditional tea gardens changed forever.

Reference works:
Yoshitomi, Hitoshi. 1995. “The Forefront of Mechanization in Tea Industry.” Journal of the Japanese Society of Agricultural Machinery 57 (5): 79–82.

Comparing Japanese Oolong

The Koshun Organic Oolong, produced in the Shimada region in Shizuoka, has since the opening of my store been one of the favorites. It has proven to be popular with our customers, and it served as one among 5 different teas featured in the many tea sampler packages I have delivered the previous year. In its description, I have described it as a tea with a milky savor that has an especial appeal for young women, and this description has not yet been proven misplaced.

Unfortunately, we have run out of stock from the current batch of the 2015 harvest, and the time has come to move on to a new batch. However, unlike with the more current types and blends of tea available in Japan, the production of slightly oxidized teas is still pretty new to most contemporary producers. In effect, manufacturing methods have not yet been set in stone, and are continuously altered and improved. With the manufacturing of green tea however – even though the quality of the crop may differ from year to year – fertilization and manufacturing methods, in addition to blending practices have enabled contemporary tea vendors to obtain a somewhat steady product all year through.

With the manufacturing of naturally and organically produced teas on the other hand, most of such practices are omitted, and quality and specifications of the crop will vary every year. From my personal perspective, this allows for a pleasant variation and healthy diversity depending on what nature and our surroundings is willing to provide. But, in the case of lightly – and fully – oxidized teas produced in Japan, this variation doesn’t only occur through natural influences.

Since the manufacturing of oxidized tea is still very new, and has seen a gradual increase in the past 3 to 5 years, most producers are yet in the course of developing best practices and solidifying their approach to making a truly delicious tea with authentic specifications exclusive to the region they are produced in or to the vision of the producer himself.

Therefore, when enlisting a new batch of our Koshun Oolong, I feel it is necessary to indicate some of the improvements that have been made to the product, and in effect point out several changes in character of the tea. I have taken a sample of the 2016 harvest and compared it to the 2015 batch, which was current at The Tea Crane.

Tasting notes:

Judging from the color of the leaf alone, it becomes clear that the 2015 tea underwent a longer process of withering. The 2016 tea maintains a greener hue, whereas the previous tea is darker and bluer in tint. This is an understandable alteration since the manufacturing of slightly oxidized teas in Japan currently is leaning towards lighter oxidation in order to maintain and include more traits of green tea. In effect, the final product will be closer to a slightly oxidized green tea, enhanced with a scheme of aromas instilled by the process of withering, than it may actually compare to for example a Taiwanese oolong. Manufacturers believe that it is this character that will distinguish ‘oolong’ – and likewise fully oxidized black tea – produced in Japan, from other regions in the world. But this topic I will save for a later post.

Since the oxidization of the newest batch is less deep, the flavor of the tea maintains a lighter, sweeter, more flowery aroma. Also the flavor reveals more traits of green tea, such as a slight stimulus on the tongue with a younger and slightly greener expression, which becomes apparent in a higher amount of tannins exciting the inner cheeks. This is less the case with its predecessor. The 2015 tea has a more velvety feel and creaminess to it, making it an agreeable tea to drink. On the other hand, however, it wasn’t as outspoken aromatic and flowery as its successor, which brings more diversity in fragrance and flavor to the table.

Overall, where the 2015 tea was softer, creamier and smoother, the 2016 tea is a little more robust and thrilling. The foremost benefit of the new batch is that it has a stronger and more diverse aroma, but this had to come at the cost of a little bit of the creaminess. Of course, this didn’t happen to the extent that the trait has been totally eliminated. Summarizing the comparison in one sentence, I would say that the velvety 2015 tea has made place for a slightly more exciting tea in 2016. I wonder what improvements will be made when this year’s batch becomes available.

I expect the 2016 Koshun Organic Oolong to be available on the store very soon. Please be patient while I update our stock.