Tea & Tea Ceremony

I've been drinking tea for so many years, yet I always used “tea art” (chayi) and “the Way of Tea” (chadao) interchangeably—until I recently read an article on the difference between them and finally got it straight. It turns out that one-character difference is the difference between form and spirit, and it separates two completely different levels of tea drinking.

The article explains it clearly: tea art is about “art”—a visible, learnable skill. From warming the cups and bowls to pouring from a raised kettle, from the “three elements” of the gaiwan to savoring the tea and smelling its aroma, every step can be mastered through systematic training, and the goal is aesthetic enjoyment. The Way of Tea, by contrast, is about the “Way”—a philosophy of cultivating the mind through tea, centered on “harmony, respect, purity and tranquility” and “Zen and tea share one taste,” and its goal is spiritual growth. Simply put, tea art is a technique of the physical realm, while the Way of Tea is a principle of the metaphysical.

The article quotes tea culture scholar Wang Ling from her book Chinese Tea Culture, and the line really stuck with me: tea art is the outward form of tea culture, while the Way of Tea is its spirit and essence. She also offered an analogy—tea art without the Way is like a body without a soul, and the Way without tea art is a castle in the air. Come to think of it, that's exactly right. Japanese tea ceremony places enormous weight on ritual, yet its core is just four words: “harmony, respect, purity, tranquility.” And behind the twenty-one steps of Chaoshan gongfu tea lies the spirit of equality found in moves like “Lord Guan Patrols the City” and “Han Xin Reviews His Troops.”

I've slowly come to see it myself: tea art is like a boat and the Way of Tea like the sea—a boat without the sea has no direction, and the sea without a boat is hard to cross. If you want more beauty in daily life, start by learning tea art: practice with a gaiwan, learn to control water temperature, set up a tea table. If you're after spiritual resonance, try reading about “refined conduct and frugal virtue” in Lu Yu's The Classic of Tea, or sit quietly and slowly take in the flavor of a cup of tea.

In the end, the highest level of tea drinking is to carry the Way through the art, cultivating both together. Next time you brew tea, ask yourself: is today's cup art, the Way, or a resonance of the two?

Source: Baijiahao

Everyone talks about the Silk Road, but Siberia had its own great route – the Tea Road. And its heart was Kyakhta, a small town on the border with Mongolia. I recently came across a fascinating article about it, and I'd like to share the main points.

Kyakhta was founded in 1727 as a border outpost, but very quickly it became the main trading gateway of the empire. Almost all of Russia's trade with China passed through it, and above all, tea. By the mid-18th century, 67% of Russia's trade with Asian countries passed through Kyakhta, and in its best years, the town brought the state treasury 8-9% of all its income. According to calculations by Karl Marx, by the mid-19th century, 1,750,000 boxes of tea were sold in Kyakhta each year.

Why was Kyakhta tea valued more than English tea? The main reason was the overland transportation. British ships transported tea across the ocean, and it often got damp in the holds and absorbed unpleasant odors. Kyakhta tea was transported almost entirely by land – it was praised in Europe for its pure taste and beautiful infusion, and it was also cheaper than the tea of the East India Company. There was even a special marking to protect it from being mixed with inferior English tea.

The Kyakhta merchants – Trapeznikov, Medvednikov, Basnin, Molchanov, Lushnikov, Sabashnikov, Starcev, and others – amassed huge fortunes, but they left behind more than just mansions and Worth dresses. With their money, schools, a women's gymnasium, a secondary school, the first public library, and the first Trans-Baikal newspaper, "Kyakhtinskiy Listok," were established. The merchant Alexei Starcev donated his mansion to the branch of the Russian Geographical Society, which led to the creation of the Kyakhta Local History Museum, the oldest museum in Siberia.

The decline came at the end of the 19th century: the opening of the Suez Canal in 1869, and then the Trans-Siberian Railway, which bypassed Kyakhta, diverted tea to other routes. Today, it is a modest border town, but I like the thought that concludes the article: the next time you brew a cup of tea, remember Kyakhta.

Source: Sibirsky. News.

While matcha and green tea get a lot of attention on social media, white tea has so far stayed rather inconspicuous. The German Tea and Herbal Tea Association believes this could change, according to a press release dated March 9, 2026.

White tea is made from the young buds and leaves of the tea plant Camellia sinensis and is hardly processed. The leaves wilt for 24 to 72 hours in a shaded, well-ventilated environment and are then dried in the sun or at low temperature. This keeps the silvery down on the buds intact, and the aroma is mild, slightly sweet to floral. White tea is only lightly fermented, about 5 to 10 percent, contains fewer tannins and less caffeine than green tea, and is rich in antioxidants such as catechins and polyphenols.

For brewing, the association generally recommends water at 70 to 80 degrees Celsius. Beginners are pointed to Pai Mu Tan (floral, from the province of Fujian), the stronger Shou Mei, and the special variety Silver Needles. Kyra Schaper of the association describes the restrained mildness as a surprise for anyone who usually drinks black or green tea.

I find the idea appealing that some teas don't win you over with the first sip, but only with the second. For anyone who wants to slowly feel their way toward subtle aromas, this is a good place to start.

Source: Deutscher Tee & Kräutertee Verband

ANTARA reports on Eko Wuryanto, a tea entrepreneur in Kemuning Village, Ngargoyoso, Karanganyar, Central Java. In 2012 he left his job as an employee because he saw the potential of Kemuning tea, which was not yet well known to tourists at the time.

His starting capital was about Rp8 million, spent on simple equipment, some of it made by himself. Early profits were only about Rp300,000 a month, and the roughly 50 kilograms he produced each month did not always sell. Today his business processes 5 to 6 tons of tea a month together with 26 farmers working about five hectares of land, paying at least Rp5,000 per kilogram for fresh shoots.

His products are not limited to conventional tea. He also makes green, black, white, jasmine, ginger, lemongrass, fruit, spice and matcha teas. There is also Rako tea, which tastes like coffee and, he says, is grown on land that was once a coffee plantation. Monthly revenue rose from about Rp85 million in 2023 to Rp250 to 300 million in 2026, and the number of resellers grew from 235 to about 620. After taking part in an exhibition in Surabaya, he met buyers from Boyolali who now order about 3,000 products a day. The business is a micro and small enterprise supported by Bank Indonesia.

What stayed with me most was his remark that the profits are not only for himself. Stories like this remind us that a cup of local tea can mean a livelihood for many farming families.

Source: ANTARA News

According to a CNA report on October 5, the purchase price of tea leaves in Mingjian Township, Nantou County, has fallen to a recent low, while production and material costs keep rising, leaving tea farmers and the whole supply chain under pressure.

Nantou County Magistrate Hsu Shu-hua said she had passed farmers' concerns on to the Ministry of Agriculture and asked the central government to come up with concrete measures. She said the ministry had earlier indicated that subsidies would go partly to farmers and partly to tea merchants. She also asked legislators to help with communication with the ministries, and said the county would cooperate on any subsidies and study marketing and purchasing together with the Mingjian Farmers' Association. She also pointed out that sales to buyers in mainland China have declined, and the county is developing channels in other cities.

Another candidate for county magistrate, Wen Shih-cheng, argued for higher subsidies, calling for the Agricultural and Food Agency to raise the subsidy per catty to NT$3, roughly NT$5 per kilogram. He said he and the Mingjian township mayor had raised the matter with central government officials several times.

This news made me think that when we drink tea, we see the tea liquor and the aroma, but behind them are farmers' worries about price swings. Whatever the final subsidy looks like, I hope tea farmers can earn a reasonable income, so that Taiwanese tea can keep its quality.

Source: CNA

As the weather cools, Hampshire-based Ahmad Tea is promoting a set of autumn blends: Chai Spice, Cinnamon Haze, Vanilla, Cinnamon & Apple, Blackcurrant Burst and Rooibos & Cinnamon. The headline says five brews, though the list actually names six.

The reasoning is that warming spices, ripe fruit and sweet aromas feel richer and more satisfying in cooler weather. The company stresses that added flavours should complement rather than overpower the tea, keeping the brisk character of good Kenyan and other East African black teas.

There are pairing suggestions too. Spiced teas go with porridge, baked fruit and cakes, vanilla suits puddings and sweet bakes, fruity blends cut through rich food, and robust black teas match a hearty breakfast. Rooibos & Cinnamon is caffeine-free, which makes it a good evening choice.

The article also notes that aroma and flavour are tied to memory and season, which is probably why cinnamon, vanilla and apple feel so comforting in October. Flavoured blends are not everyone's idea of serious tea, but I enjoy the point about balance, and I would be curious which of these combinations tea lovers here actually reach for once the evenings get dark.

Source: Tea & Coffee Trade Journal

Lidl GB has launched Way To Go! Tea, which it describes as the first tea in the UK designed to directly support closing the living income gap for Kenyan tea growers. It arrived in stores at the end of September, timed with Fairtrade Fortnight.

The idea is simple. Farmers still receive the Fairtrade Minimum Price and the Fairtrade Premium, and on top of that an extra amount per kilogram goes to smallholders in Kericho, Kenya. Lidl worked with Fairtrade to calculate a Living Income Reference Price for this tea. Fairtrade says only one in five Kenyan tea farmers currently earns enough each month to cover the essentials.

The product is a Single Origin Kenyan Tea at 1.99 pounds for 80 bags, made with 100% plant-based fibres that are biodegradable and compostable. Lidl also says all of its own-brand black, green and rooibos tea is now certified by Rainforest Alliance or Fairtrade, and that it was the first UK retailer to carry out a Human Rights Impact Assessment on Kenyan tea.

It is easy to forget how many hands a cheap cup of tea passes through. I like that this launch puts a concrete number on the question of fair pay, rather than just a logo on the box.

Source: Tea & Coffee Trade Journal

The Nantou World Tea Expo opened on October 3 and runs until October 11, nine days in all. The Agricultural Products Administration of the Ministry of Agriculture has set up an “Organic Tea Theme Pavilion” at the venue, hoping visitors will learn about Taiwan's terroir by drinking tea.

Since 2019 the agency has supported the branding of Taiwan's organic tea, and since 2022 it has entrusted the Tzu Chi Foundation for Organic Agriculture Development with bringing organic tea farmers and brands from across Taiwan together under the name “Organic Island Tea.” This year, 106 organic tea farmers from 16 counties and cities are exhibiting, more than a third of all organic tea farmers in Taiwan. The teas cover green, yellow, white, Baozhong, oolong, Oriental Beauty, red oolong and black tea.

This year's theme is “Photosynthesis Studies,” which looks at how tea's photosynthesis connects to the coexistence of tea and the environment, combining spatial displays, tasting and interactive experiences. In the pavilion, the “Island Tea Showcase” course introduces the 106 exhibiting brands, and the “Photosynthesis Studies: Cross-Disciplinary Tea Experiments” salon forum takes place. Every day, 28 groups of tea farmers also serve tea in person at tea tables on site. The Tea and Beverage Crops Research Institute of the Ministry of Agriculture has set up a “Taiwan Tea Culture Institute,” combining traditional tea arts, AI tea selection and tea aroma experiences.

What I find most interesting is that the tea farmers themselves serve the tea on site. Hearing directly from the people who grow the tea makes more impression than just looking at displays. If you have a chance to visit Nantou, it is a good opportunity to get to know the many flavors of Taiwanese tea.

Source: CNA

The state tea enterprise ÇAYKUR (Çay İşletmeleri Genel Müdürlüğü) announced in its August 28, 2026 notice that the third-flush fresh tea purchase campaign will open on September 1.

According to the notice, second-flush purchases, which began on July 8, ended on August 28. The company says it spread the second-flush purchase calendar over a longer period to take into account regions that mature later. It asked producers to show the same care with the third flush. It also says it will keep issuing announcements throughout the harvest, and that the parties concerned should follow them.

The notice also expresses hope that if the third flush goes well, 2026 will turn out to be a truly profitable year. No price information is included in the text.

As someone who drinks tea, I like knowing that behind the cup there is this kind of calendar and labor. Harvesting several times a year on the rainy slopes of the Black Sea makes tea something more than a daily habit for us; it becomes a culture. How do you like your tea: in which teapot, and brewed how strong?

Source: ÇAYKUR

Matcha is not just green tea leaves that have been ground. According to a review by ANTARA, it is a traditional Japanese method of farming and processing that demands great precision, and every stage affects its color, aroma, and natural umami.

The first stage is shading. About three to four weeks before harvest, the tea plants are covered with netting or straw mats (kanso) that block around 70 to 90 percent of the sunlight. Less light increases chlorophyll, which makes the green deeper, and also raises the level of L-theanine. The second stage is harvesting. The youngest shoots are picked from the first flush (shincha), because they are richest in nutrients and antioxidants.

Third, the leaves are steamed for 15 to 20 seconds within hours of picking, to stop enzymatic oxidation and preserve the color. Fourth, the leaves are dried without being rolled, then sorted to remove stems and coarse fiber; the result is called tencha. Fifth, the tencha is slowly ground on a granite stone mill (ishi-usu) that produces only about 30 to 40 grams per hour, so that friction heat does not spoil the aroma.

I liked that the article explains why ceremonial matcha differs from matcha for cooking: it all depends on the care taken during shading and the purity of the tencha. Once you know the process, the high price of matcha makes a lot more sense.

Source: ANTARA News

On October 8, the Shizuoka Tea Industry Cooperative announced that it will hold 'Chaloween' on October 31. It is an event that mixes tea and Halloween, held on Keyaki-dori in Shizuoka City.

The organizers say they have prepared a lineup of events to liven up the street, and that there will be plenty of tea booths. The announcement page does not mention specific programs or times; details are said to be listed on the event page of Matsuzakaya Shizuoka. According to the cooperative's notice, a Chaloween music video was also released on the same day.

Contact: Shizuoka Tea Industry Cooperative (1st floor, Shizuoka Tea Industry Hall, tel. 054-271-1955).

Tea usually feels calm and quiet, so enjoying it together with Halloween costumes feels fresh to me. I think it could be a casual way for young people and families to get into tea, a clever idea for Shizuoka, the land of tea. I would like to keep an eye out once more details come out.

Source: Shizuoka Tea Industry Cooperative

Ito En has released two new drinks under its matcha drink brand 'matcha LOVE': a 'matcha coffee latte' and a 'matcha Mont Blanc latte', nationwide on October 5.

The matcha coffee latte comes in a 280 ml bottle can and costs 270 yen (tax included). It uses 100% domestic matcha and coffee, and is inspired by the popular 'dirty matcha', though it contains no espresso. The matcha Mont Blanc latte comes in a 170 g wide-mouth bottle can and costs 194 yen (tax included). It also uses 100% domestic matcha, and is said to have a sweet flavor like roasted chestnuts. Both can be enjoyed hot or iced.

In addition, the matcha berry berry latte and matcha almond latte, which launched in March, have been renewed so they can be served both hot and iced, and are sold from the same day, October 5, at 270 yen (tax included). There is also a collaboration product with niko and ... COFFEE, offered for three days only at 'UNI9UE PARK MARCHE'26' in Shinagawa from October 10 to 12. Items such as a matcha coffee smoothie are priced at 680 yen (tax included).

These are a bit far from the tea of the tea ceremony, but I find it genuinely interesting how matcha has spread as such an everyday drink. I think many people will want to try the hot version this autumn.

Source: Ito En