The Unfortunate Art of Discernment

With the seeming blink of an eye, I've become an adult. At which point, I have to make a decision: Either I keep quiet or I do my best to inform people what I have learned at the risk of sounding like I know what I am talking about. This prospect does not thrill me, and I have avoided it to this point. Part of the story I have to tell is how to live your life. Or rather a version of “how to live.” I should point to my teachers. My teachers are many. Mostly because whoever teaches me is a teacher.

Another important part of the story is East meets West—specifically, Southern Taiwan and the Pacific Northwest. Here is an example. My life in Taiwan is divided into two distinct stages: before I knew how to live in Taiwan and after I knew how to live in Taiwan. People taught me how to live in Taiwan, mainly my teachers.

One of the most formative was Teacher Li. Teacher Li is still lives in Southern Taiwan today. He taught me how to take care of myself from a holistic Chinese medicine perspective. At that stage of my life, I was like a rubber band. I could go very far in another direction, trying things for several months before deciding if they were good for me or not. I changed my diet according to his suggestions, and this is really touching on how to live here. Knowing how to live is about knowing how to enjoy your life. Diet is so much a part of life’s enjoyment. I have met people who claim not to care about the food they eat. This is a problem. Teacher Li would say, “Give them the leftover dog food.” Ah, but you don't want leftover dog food? So there is some level of discernment. Good - that is the point.

“How to Live” Tip of the Day: Constantly learn about food.  

The Spirit of Taiwan...

In a song by 張雨生 Zhang Yu Sheng (ZYS) called 我的未來不是夢。”My future is not a dream.”

https://www.youtube.com/watch?v=-mludz1Mhq4

你是不是像我在太陽下低頭

流著汗水默默辛苦的工作

你是不是像我就算受了冷漠

也不放棄自己想要的生活。

你是不是像我整天忙著追求
追求一種你想不到的溫柔。

你是不是像我曾經茫然失措

一次一次徘徊在十字街頭。

因為我不在乎 別人怎麻說

我從來沒有忘記我

對自己的承諾

對愛的執著

我知道我的未來不是夢

我認真的過每一份鐘

我知道我的未來不是夢

我的心跟著希望在動

I will attempt a translation:

Are you like me? Under the sun with your head hung low?

Sweating as you toil silently in your hard work.

Are you like me, often the recipient of indifference or a cold feelings, but refusing to give up on the life that you want for yourself?

Are you like me, busy the entire day pursuing...

Chasing after a gentle kindness, that you can't even comprehend.

Are you like me, having experienced great loss?

Time after time, hesitating at the busy intersections.

Because I don't mind what others say, I've never forgot myself.

The promise that I made to myself

To keep a grasp on love.

I know that my future is not a dream.

I earnestly live every minute of life.

I know that my future is not a dream.

My heart and my hopes create my action.

I've been familiar with ZYS for several years. He died in a car crash in 1997, but his music lives on. After my first stay in Taiwan, a dear friend suggested that I take some ZYS music home with me in order to improve my Chinese language skills. I wouldn't have predicted at that time - nearly 16 years ago - that I would still be moved by his words today.

Taiwan's Buddhist population is about 35%. As such, Taiwanese culture is heavily influenced by Buddhism. With lyrics like, “I earnestly live every minute of life” making their way into popular songs, we can see its influence.

Another very Taiwanese aspect of this song is the repetition of, “Are you like me?” with the common experience mentioned after it. It is an all-inclusive statement, unifying people by their common experience. The energy of “we are a group of brothers and sisters” is very Taiwanese.

East and West: A Convergence of Cultures... in Eugene, Oregon

The Dalai Lama visits my home town; wow, the people of Eugene are lucky indeed! It was a great honor and privilege for Eugene to host the Dalai Lama as a guest and personally to hear his message. This would never have happened if it were not for the persistent work of key individuals who were able to convince him to visit Eugene. This visit was the culmination of a a ten-year effort, during which time he was less than excited about the prospect of visiting Eugene. Why not just visit a bigger city? Why not Portland? These were questions that the Dalai Lama himself was asking. Special teahouse sources have indicated that he would have never visited Eugene if it were not for the work of Lady Palmo, who not only had the ear of the Dalai Lama, but insisted that he visit Eugene. Let me tell you that many Eugenians are grateful for your efforts, Lady Palmo. Being born and raised in Eugene myself, I was very moved by the Dalai Lama's visit and I feel like his visit improved the energy of Eugene.

Though the costs associated with bringing the Dalai Lama to Eugene were exorbitant, the University decided in the beginning that the tickets for the event would be very reasonable. They made a portion of the tickets free to students, and offered the remaining tickets to the general public at $20 each. There was no VIP seating, no higher priced tickets for special seating and so on. This move was very democratic and very Eugene. The tickets went fast, selling out within an hour of their release. I was only able to get tickets through the generosity of a teahouse fan. The teabike was at the University of Oregon Street Faire on the afternoon of the event, but my trusty crew was able to cover long enough so that I could slip away to listen. Seeing him, I was filled with emotion. Somehow, just knowing that there are people like His Holiness is enough. As soon as he entered the room, waves of energy—as if a healing presence—filled the air.

Later, I had the opportunity to ask one of my Chinese friends if they were able to attend the lecture given by the Dalai Lama. “No way,” he responded. He went on to inform me that at one U.S. university, the Dalai Lama came to speak and many students from China went to listen. As a result, China nullified any degrees earned from the university. In the eyes of China, all of the credits were void. “Since he came here, we are all very scared.” Who knew Chinese nationals have so much to lose as a result of a visit from Tibet's exiled religious leader. Yet another interesting perspective revealed at the teahouse.  

Plan, Hope, and Visualize

What happened in the teahouse today?

We are in the process of consolidating our inventory in anticipation for the upcoming shipment from Taiwan. Organization is a constant aspect of our work at J-TEA.

Last week we had a great time at the University of Oregon Street Faire. We were very busy Wednesday, Thursday, and Friday. Many students were happy to try our iced tea selections, as the bike is mostly an iced tea affair. The weather couldn't have been more cooperative. When selling iced tea, hot weather is an essential component.

As many of you may know, my first child will be born any day now. Today a friend came into the shop and asked if I am ready for the future, referring the upcoming birth of my child. To which I responded, “How can one be ready for the future?”

His response, “You can plan; you can hope; you can visualize.”

There you have it: Plan, hope, and visualize. This is my lesson for the day.   

J-Tea: The Story Behind Our Name

People often ask, “What does the ‘J’ stand for in J-Tea?" In fact, it doesn't stand for anything. It’s simply our name. In the process of conceiving a name for the tea company, we created lists and lists of possible names. Yet, none stood out. During this time, my grandmother was visiting from Chicago and I asked her opinion. She is a poet and for long as I can remember, she has recited a poem at Thanksgiving that includes all of the family members and something special about them. I remember thinking that she might just have the answer to the name quandary. Upon asking, she cocked her head, tilted and looked slightly upward, much like I've seen a terrier do when you ask it if it wants to go outside. "J-TEA," she said. My grandmother, in all of her wisdom, had spoken. The name had a nice ring to it and the rest is history.

People often think that the “J” in J-Tea signifies my name, Josh. It’s true that I am the “J” behind J-TEA, but J-TEA is an entity of its own, with its own name. On a side note, people who don't know my name often call me Jay. At first I thought it was funny, but now I just go with it. Sure, you can call me Jay. In fact, call me whatever you like; just don't call me late for drinking tea.

2013 Tea Sealing: Year of the Snake

Art by Dave Snider

We are excited to be able to offer this fantastic event once again. This year, we will do things a bit differently. Do you have some old tea sitting around or a clay lidded jar that you wish to use for sealing? Feel free to bring it to J-TEA for this tea sealing event. We can also recommend specific teas from the shop for sealing. We are curating a collection of storage vessels from local potters along with an assortment of tins and other tea storage vessels. A common practice for this type of event is to ask others in attendance to sign the seal. In this way, we collectively witness the creation of the tea time capsules.

This year tea sealing will be an ongoing activity. We have created a notebook in which we can record the creation of tea time capsules throughout the year. Want to mark a special occasion by sealing some tea? We can help you out. Tea sealing can signify the birth of child, the beginning of marriage, a birthday, or any other meaningful occasion. Eventually, when you open the tea and enjoy its flavor, you will be able to appreciate and taste all of the changes.

As tea ages, it changes. Different teas will change in different ways. Some tea is harsh and as it ages, it mellows. Some teas have a subtle underlying characteristics that will rise to the surface as it ages. Flavors that might have been extremely subtle are made clear and present in aged version. Some teas change to earthy medicinal flavors sometimes fungal rich and soothing. We have examples of aged tea for sale in the shop and people are welcome to try a cup. Typically, aged tea tends to be more expensive, and by aging your own tea, you are planning ahead. That is a great thing to do, especially this year. Year of the Snake is a planning year.

Dave Snider

This Sunday (February 10) we will offer tea pairings of the un-aged version accompanied with its aged counterpart to celebrate Chinese New Year. Taste for yourself the changes that occur as tea ages. Join us from 12-2 pm for the tea sealing event. We will seal tea and hope that many people will attend so that we can invite them back to try the tea 20 years in the future.

Tea Smoked Wings a la Party!

Photo from Stuart Phillips of Red Wagon Creamery

When Katie asked Party Cart to create a tea-infused recipe for the article in Take Root Magazine, Tiffany immediately thought of wings. "Wings, wings, wings," she kept repeating. I was under the impression that the recipe would include chicken wings in some form, and it did. But through the process described below, Mark and Tiffany unleashed the chicken wing cannon. They transformed the evolutionarily impressive wing of a chicken into a dish that produced a symphony of mouthfeel and flavor. At once, it was crispy, caramelized, brittle, and juicy. This multi-day recipe delivers layer upon layer of gastronomic rewards. In fact, I had the thought that the wings tasted too good to be street legal. Yet, they were served on Friendly Street, in the great tradition of street food across the world.

Party Cart is preparing to open a restaurant in downtown Eugene. Currently, they are offering meals for delivery or pick up Tuesday-Friday as well as catering services. Visit their Facebook page to learn more (viewable even without a Facebook account): https://www.facebook.com/CartParty

Chicken Wing Confit with Lapsang Souchong Tea Sauce

Recipe by Tiffany Norton and Mark Kosmicki of Party Cart

Ingredients

For the Confit:

3 pounds chicken wings, cut into 3 pieces, tips reserved for sauce

24 grams sea salt

4 cloves

8 each: peppercorns, fennel seeds, szechuan peppercorns, all smashed

1 star anise, smashed

½ inch cinnamon stick, smashed

2 teaspoons lapsang souchong

3 pounds lard, or enough to cover wings

For the Tea Sauce:

4 cups strong tea (3 tablespoons lapsang souchong, 4 cups water, steeped 10 minutes)

Wing tips

¾ cup honey

½ cup tamari

½ cup apple cider vinegar

Pinch each: fennel seeds, szechuan peppercorns

1 star anise

½ dried thai chili

1 tablespoon minced pickled ginger

2 tablespoon sliced garlic

To Finish:

Pinch lapsang souchong

2 teaspoons chopped celery leaf

½ cup tea sauce

Directions

To make the confit:

Combine wings (minus tips) salt and all spices for the confit in a 1 gallon ziploc bag and seal. Squish around to equally distribute salt and spices. Refridgerate for 1 day minimum and 2 days if possible.

Rinse salt and spices off of wings and pat dry. Place in an oven-safe pot. Melt the lard in a separate pot. Pour lard over the chicken wings making sure to cover them completely. Bring to a simmer and drop them down into a 190 degree oven. Cook for 6 hours. Cool completely in the fat. The wings can be finished up to about a week later at this point.

To make the sauce:

Combine all ingredients for the sauce and simmer for 1 hour. Using a spider, scoop out all chunks, including the wing tips, and discard. Turn the heat up to high and reduce the sauce to a near syrup consistency.

To finish:

Melt fat and wings in a 200 degree oven or on low heat on the stovetop. Remove wings. Heat a cast iron pan to high with a small amount of confit fat. Brown wings on all sides making sure the skin is crisp. Toss them in a bowl with a pinch of tea, celery leaf, and ½ cup of tea sauce, or to taste...PARTY.

Note: Lapsang souchong is available at J-Tea or in the bulk sections of Sundance and The Kiva.

Observations of Twitter: Misadventures in Social Media

I’ve found that dislike for Twitter is a often matter of misinformation, which can lead to misadventures. Often, people simply don't understand what it is or how to use it. Read on for my suggestions to find maximal Twitter enjoyment.

The Basics: Start with this formula and see if it fills your need for information.

1. Choose 10 to 10,000 people who you admire or who fascinate you to follow.
2. Follow 10 to 100 local news sources, 5 to 50 national, and 3 to 30 international.

Take it to the Next Level: Get inspired.

3. Check out who the people and groups you follow are following, paying special attention to those are retweeted. Add a few of these people to your list. The reason for this really gets at the heart of the matter, and no one is an exception: Everyone needs inspiration. Did you ever wonder where the people and groups that inspire you draw their inspiration from? 

Welcome to Oregon: Wine, Truffles...and Tea? - By Katie Lewis

Excerpt from Take Root magazine (Winter 2013). Read the full version here: http://www.takerootmagazine.com/

Just north of the Salem tea plot, the red clay hills of Dundee produce elegant, earthy Pinot noirs. Could tea prove to be another latent agricultural phenomenon in Oregon like wine or, more recently, truffles? Similar to wine, tea reflects its terrior, is somewhat temperamental, and requires intensive processing prior to consumption. It’s no easy task and the economic viability of tea has yet to be proven in Oregon. The majority of the world’s tea grows in China, Taiwan, Japan, India, and Sri Lanka, where it’s supported by thousands of years of culture and knowledge on tea cultivation, processing, and consumption. While it’s certainly possible to cultivate tea in the Northwest, as evidenced by the efforts of Minto Island and Sakuma Brothers, the region lacks tea harvesting and processing equipment and knowledge. At present, this appears to be the major challenge for the endeavor.

Rob Miller holds some fresh picked leaves on his experimental tea plot

Curing the leaves at J-TEA

The finished product...

Porcelain Vendors

What does it mean to brew tea in porcelain? When you buy from a vendor who brews your samples in porcelain, the vendor is basically saying, “I have confidence in the quality of my tea and I have nothing to hide.” My favorite vendors will also let me choose the standard used when comparing tea (either 3g and 5 minutes or 5g and 3 minutes). Porcelain does not enhance the quality of the tea like unglazed clay so what you taste in the shop is pretty easy to replicate with the brew ware you use at home.

Brewing in unglazed clay, however, improves the quality of the tea. If an unglazed clay teapot, like an Yixing pot, is used to brew extremely high quality tea over a long period of time, the high-grade tea will permeate the pot’s walls. When using the same pot to brew a lower quality of tea, it will taste better than it normally does and, as a result, it might be impossible to replicate the quality when returning home to brew your newly purchased tea.