茶 Cha - Tea
You can taste and feel, but not describe, the
exquisite state of repose produced by tea, that precious drink which drives
away the five causes of sorrow.
Emperor Chein Lung
710-1799,
Manchu dynasty
Tea tempers the spirit, calms and harmonizes the mind, drives out dampness, cold, dryness and tonifies internal heat.
Legend
has it that long ago the Emperor discovered the drink while sipping water that
was covered with leaves from a beautiful garden when seasons began to change
and the earth moved. The practice tea drinking is not only therapeutic but a
great treasure to
There
are many rich stories on how certain teas came to be named, Iron Buddha, Dragon
Well, Cloud Mist, and my favorite
Although there are hundreds of medicinal and herbal teas in TCM, I am just going to focus on tea brewed from the leaves of the Camellia Sinensis plant, or common tea. The variety of tea stems from how it it processed and fermented, herb infused, or smoked.
Green
Tea is steamed from fresh leaves
and dried immediately to prevent any fermentation.
Black Tea is full rolled, dried and fully fermented.
Drinking to health & strong Shen
When
ingested tea and its tannic acids combine with the fatty oils in the food, and
'leaches' the oil out of the body. The larger the leaf, or whole leaf such as
Orange Pekoe, the higher the tannic acid level. broken leaf teas tend to be
more bitter in flavor. As Emperor Chein Lung says, tea really does drive away
the five causes of sorrow as it
encompasses all of the Five Elements.
Drink tea in the morning before eating to stimulate digestion, warm the Spleen, and wake the Liver.
Drink tea before eating to clear the palate.
Drink tea after each food course to move the energy, food, and clear the palate.
Drink tea after eating to settle the digestion
and calm the Spleen.
Drinking tea with the seasonal changes:
Spring
Brown tea with a medium draw time.
Summer & Time of the Sovereigns
Brown tea and Green tea, with a shorter draw time, adding blossoms like Jasmine, or Chrysanthemum to thin the blood, keep cool, and prevent the Heart Qi from getting stuck.
Fall
Brown tea with a medium draw time.
Winter
Brown tea, black tea,
and red tea, with a longer draw time to dispel dampness, cold and wind.
The
Making of Tea
Heat the water to just a boil, the remove quickly. It is consider an insult to let the water boil for any length of time and makes the tea flat.
Use a glazed ceramic, or porcelain tea pot. (If you use metal, you would be considered a barbarian.) Pour some heated water into the pot and drain.
Place leaves in and pour the water in.
Stepping or Drawing the tea. Time varies for the drawing of tea, flavor desired and the type of tea for the season.
A
good host always know the right tea and draw time for the season.
茶 艺 Tea Arts
There is no special ritual or ceremony of daily or social tea drinking, but there are rules of proper tea making and propriety. SSucking in air with your tea is a noisy affair and shows appreciation for the tea and host.
On visiting, it is consider rude to pick up your tea cup before your host has insisted on it for at least 2 to 3 times.
Upon
receiving a refill, it is quite customary to tap your fingers on the table 3 to
4 times to express appreciation. This is called - K'ou-t'ou.
Tea before you eat,
Tea afterwards,
Tea before you leave,
Tea when you return,
Tea before you start,
Tea break in between,
Tea when no one is home,
Tea when company comes.




In
part 3 of AnnaMarie's paper on Lateral Epicondylitis she discusses the
Traditional Chinese Medicine Understanding of 'tennis elbow' and shows
the acupuncture points that are used to treat it.She cites clinical studies on acupuncture treatment of lateral epicondylitis. 

Chan Hur, L. Ac. of 
