I recently visited a fellow tea adventurer in Virginia and she took me to see the Chigusa exhibit at the  Freer-Sackler  Museums of Asi...

"Mountain" of Shiro An Shiro an, a white bean paste that is lightly sweetened, is the base of so many Japanese  tea sweets.  ...

Margie sensei making tea Toko Natsu Zuki Everlasting Summer Everlasting summer - A lovely poetic phrase that reflects today...

View of the bridge crossing the Columbia River from Oregon to Washington.  And just beyond, where the Columbia meets the Pacific Ocean.  ...

Stephanie and fellow Chanoyu student Here's a picture from a recent Japanese Tea event.  We were celebrating the 35th anniversary o...

 Last weekend, I took my thermos and some Japanese green tea to the garden.  My goal: deep relaxation.  I sat and watched the DH (dear hub...

 Sorrel pesto This pesto is so good, I promise you, you won't miss the Parmesan cheese! And if you don't have a source of sor...

The English Text in the upper left reads, "Pu-Erh Vegetarian Tea Cuisine" A tea person could go a little happy crazy at Ten R...

In Taiwan, the retail tea company  Ten Ren  is a big deal. (You may also see it called Tenfu Tea.)  We visited a shop during the Taiwan T...

DiversiTEA One of the things that fascinates me about tea is its diversity.  In the picture above (from a recent Wu-Wo gathering ) , I ...

It's so hard to believe it's been a year since I was at Tea Sage Hut in Miaoli, Taiwan.  I think it's taken a year for m...

A year later and I'm still sorting through Taiwan Tea Tour photos.   This one, from Pinglin Taiwan, just showed itself.  My han...

My version of a salad bar I invited some friends over for lunch recently and we had a "salad bar."  It was fun, colorful and ...

Preparing to brew bowl style Sometimes things just come together. I had been thinking about my time in Taiwan and experiences with bow...