Sunday, September 4, 2011

Korean Tea Classics Book Club- Dong Cha Song- Hymn In Praise of Korean Tea- 12


"With nine difficulties and four fragrances, tea is an extremely delicate affair."


Feel free to join the online book club at anytime by simply purchasing Korean Tea Classics. Dong Cha Song is 17 stanzas in length, we will go through each stanza week by week. Jump in and join the discussion as you please.

Peace
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2 comments:

  1. MattSeptember 11, 2011 at 10:56 PM

    All,

    Notes on Stanza 12 (Part 1 of 2):

    Here are some explanations, further notes, and links on the nine difficulties of tea:

    1. Making Tea- "Picking tea on a cloudy day and drying leaves over a fire by night is no way to make tea"

    This verse echos the commentary in Section 1. Picking Tea in Cha Sin Jeon (from The Encyclopedia of a Myriad Treasures). See detailed explanation in the comments here:

    http://mattchasblog.blogspot.com/2010/11/korean-tea-classics-book-club-cha-sin.html

    2. Discerning the Quality of Tea- "ruminating over its taste and sniffing its fragrance is no way to discern its quality"

    This verse echos the commentary in Section 3. Discerning the Quality of Tea in Cha Sin Jeon (from The Encyclopedia of a Myriad Treasures). See detailed explanation in the comments here:

    http://mattchasblog.blogspot.com/2010/11/korean-tea-classics-book-club-cha-sin_19.html

    3. Utensils- "a foul smelling brazier, or malodorous bowl are no utensils for making tea"

    This verse speaks to the cleanliness of the utensils and echos the advice in Section 23. Discerning the Quality of Tea in Cha Sin Jeon (from The Encyclopedia of a Myriad Treasures), "when tea is being prepared it should be done cleanly"

    See comments here:

    http://mattchasblog.blogspot.com/2011/04/section-23-rules-governing-tea.html

    4. Fire- "resinous firewood and blistered charcoal are not a proper fuel"

    Resinous wood doesn't burn clean and blistered charcoal can cause loud crackles- both disrupting the harmony of making tea.

    5. Water- "water that is gushing out or flowing fast, or that is sluggish or stagnant is no water"

    Water contains the qi of its source see here:

    http://mattchasblog.blogspot.com/2011/03/harmonizing-water-and-tea-choosing.html.

    This passage speaks to trying to achieve the Middle Way when drawing water for tea- neither too active or too stagnant.

    6. Roasting Tea- "tea that is roasting on the outside but green on the inside is not properly roasted tea"

    Is just practical advice on roasting. It also speaks to imparting warm thermal energy at the deepest level of the tea leaves over just superficial roasting which doesn't change the teas true, deep nature which remains cool and green, and inharmonious.

    7. Grinding Tea Powder- "green meal or vaporous dust is not properly ground tea"

    Once again practical advice on grinding tea. Also stresses the Middle Way- tea should be ground neither too course nor too fine.

    8. Brewing Tea- " hasting grabbing or quick gestures are not the way to boil water"

    This speaks to the harmony, peace, and natural demeanor that should be used in the tea room. It also reflects the mind of the person making tea- it should be calm and steady.

    9. Drinking Tea- "drinking a lot in summer and none in winter is not the way to drink tea"

    This comment suggests that tea should not just be consumed like any typical beverage just to quench thirst. Instead the tea drinker should harmonize their tea drinking with that of the seasons.

    See here:

    http://mattchasblog.blogspot.com/2010/09/drinking-tea-to-harmonize-with-seasons.html
    and here:

    http://mattchasblog.blogspot.com/2010/09/drinking-tea-to-harmonize-with-seasons_13.html

    Peace

    ReplyDelete
  2. MattSeptember 11, 2011 at 11:15 PM

    All,

    Notes on Stanza 12 (Part 2 of 2):

    Cho-Ui's footnotes quote Section 11. Fragrance in Cha Sin Jeon (from The Encyclopedia of a Myriad Treasures).

    See here:

    http://mattchasblog.blogspot.com/2011/01/korean-tea-classics-book-club-cha-sin_16.html

    "How shall I teach all you monks sitting in meditation on Drifting Jade Terrace?"

    This question in someways answers itself, after all it is contained in a book on how to better appreciate Korean tea. Its purpose is at least partly to educate by Cho-ui's own admission. However the deeper meaning reflects a more zen like attitude. It suggests the hard task of guiding monks not to understand tea, but rather to "understand" zen- to become enlightened. This once again reflects the old adage that zen and tea are of the same taste. Can someone really teach enlightenment?- is what the question asks.

    See here for more on Chilbul Temple:

    http://english.greentea.go.kr/03tour/01_06.asp

    Peace

    ReplyDelete