“Being in touch with our attachment can help us calibrate better. By checking in with ourselves, interrupting a cavalier state, and letting go of attachment, we can be the person we want to be out in the world and when we get home.” – Laura van Dernoot Lipsky, author and trauma worker.
This workshop is based off an article of the same name I wrote last year (2019) for Tea Journey Magazine. Here, we’ll explore the principles of negativity bias, how this shows up in our tasting practice, and how with intentional mindfulness, we can diffuse and redirect the experience for deeper learning. The outcome is not only a broader understanding and acceptance of the world of tea – it is also an acceptance and understanding of ourselves. Includes a cupping practice that you can do at the same time with your own set of teas.
– 3-4 cupping sets. Alternately, gaiwans of similar proportion (about 4-5oz/120-150ml) work great.
– Electric kettle
– Gram scale
– Tasting spoon
– Small trays/saucers to place tea samples in
– Selection of 4-3 teas that make sense together as a set. They might be all of similar category, same country, same season. Their differences might include factors like oxidation, leaf grade (size), finishing details like level of roast or aging.
**I would suggest using teas that are a bit more challenging for you here, as opposed to teas that you’re all gushy over and love universally. I explain why in the video.
Mindfulness at the Cupping Table (my 2019 article in Tea Journey Magazine)
“The Age of Overwhelm” by Laura van Dernoot Lipsky
“The Miracle of Mindfulness“, Thich Nhat Hanh
“How to Meditate“, Pema Chödron
Original airdate: Apr 2020