Framing Time: Kolmanskop Through My Lens – A Photographic Travelogue

"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
Preserved by the Namib: Kolmanskop’s Early-20th-Century charm stands against time’s relentless march. Photo Lizane Louw

The sun hangs low in the Namibian sky, casting long shadows over the sun-burned dunes and remnants of a once-thriving German diamond mining town in the Namib, Kolmanskop. The orange-red sand ebbs and flows and reclaims the space. The ever-shifting mass of pale ochre is swallowing the memory of a bygone era.

As the sun set over the dunes, the light cast its last russet and tawny lines on the horizon. We are covered in desert dust as we walk back to the White Rhino, the Toyota Bakkie, waiting to drive back to Luderitz.

My heart was whole.

A childhood dream came full circle. I know what we experienced on an expedition exploring the desert that afternoon will be a very different space tomorrow as the rhythm of the elements re-creates and sculpts the amber-coloured landscapes.

Our photo adventure at Kolmanskop was a journey through my memories and a trip into the heart of one of Namibia’s most popular and photographed destinations.

In this photographic travelogue, I will share an experience that profoundly impacted my young mind as a child. The first photographs of Kolmanskop I ever saw sparked a fascination with this abandoned German mining town, its history and a curiosity about Africa’s colonial past.

But I am not the only one; the eerie allure of this abandoned town has fascinated photographers, explorers and dreamers for generations.

Kolmanskop, a ghost town frozen in time, we explored the rich history and allure of this unique Namibian landscape in 2019.

Childhood Inspiration: Kolmanskop

As a teen, I often lost my imagination in printed images of Kolmanskop, which my mother proudly displayed on our living room wall. Those A4 framed images etched a lasting impression.

From the first moment I saw those photos, I knew that one day, I would like to explore that otherworldly place with the doors swallowed by burned orange dunes.

My dad is Namibian, and we lived in Namibia for a couple of years. My parents are explorers and love to travel around Southern Africa, sometimes disappearing for months at a time when I was a grownup, living my adventures in Asia and Europe.

On one such trip, one of the many they had exploring the desert landscapes back in the day, my mom bought two prints of Kolmanskop.

Whenever I looked at the images, my curiosity was piqued; I remember the contrast of the colours and the sand-filled rooms of the abandoned buildings. In my imagination, I always transported myself to that place.

"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
A time capsule in the desert. Kolmanskop’s ghostly beauty beckons explorers to witness its beauty and decay. Photo Lizane Louw
"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
Kolmanskop’s surreal transformation: The doors tell stories of a vanishing history. Photo Lizane Louw

I developed a fascination with doors. In my mind, the scenes of weathered wood are silent testimonies to a forgotten history. The faded, chipped paint, with light bouncing off the wood’s edge, contrasts starkly with the ever-shifting invading dunes slowly swallowing the space.

Partially buried and slightly ajar, these doors are surreal artworks created by the forces of nature, sculpted by time and the elements. These scenes make a captivating play of light and shadow.

These were the vistas that caught my attention and sparked my curiosity. These scenes continue to inspire visual narratives, stories of impermanence and transience.

The Rise and Fall of Luxury in the Desert

Kolmanskop’s history, once tied to a glitzy promise of diamonds, now stands as a testament to time and the power of nature to reclaim. The area surrounding Kolmanskop was initially inhabited by indigenous Nama and Damara communities, who had lived in harmony with the harsh and unforgiving Namib Desert for centuries.

The late 19th century brought in the European colonial powers vying for control of the abundance of natural resources and control of Africa.

This region in Southern Africa fell under German colonial rule. During German control, diamonds were first discovered in the Namib Desert. A railway worker, Zacharias Lawala’s discovery led to the rapid development of this desert mining village in the early 1900’s.

"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
A gateway to Africa’s colonial history: Kolmanskop’s
time-worn signpost beckons modern-day explorers. Photo Lizane Louw

The Germans built a thriving community in this barren desert; they brought luxury with modern comforts, like a school, a hospital, a ballroom and some amenities few locals would know and recognise at the time. At the time, the Germans also developed a tram system in Africa.

The diamond rush was short-lived; the world wars and the depletion of the diamond resources led to the village slowly running empty and declining. The town’s history was also scarred with the legacy of colonial exploitation and violence as the Germans committed a genocide against the Herero people in 1904. Locals were forced to work as labourers in these mines during the dark days of colonial oppression in Namibia.

The abandoned buildings at Kolmanskop serve as a poignant reminder of both the colonial ambitions of the European region at the time and the fleeting nature of human existence in the face of nature’s power.

"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
A sign of time: The silent dance between Kolmanskop and the Namib Desert. Photo Lizane Louw
"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
The Namib Desert is slowly reclaiming the space. Photo by Lizane Louw

Preparing for an epic journey of discovery

After living between Southern and Eastern Asian countries for over a decade and completing a master’s degree in journalism, it was time to head home to Africa, this time with my German partner (now husband).

We jumped into a Toyota Hilux bakkie with my mom and dad and took a safari road trip and photo expedition spanning 8500 km and four Southern African countries.

We had no plan, made no bookings for accommodation, had no maps, and relied on my dad’s expertise and knowledge of Southern Africa.

Into the Wild- An African Wilderness Expedition
A journey of discovery: an 8500 km photo expedition and safari in Southern Africa.
Into the Wild- An African Wilderness Expedition
A journey of discovery: an 8500 km photo expedition and safari in Southern Africa.

If anyone knows the bush and the open road, it is my dad. So, I felt completely safe and happy with no plan or idea of what we were doing. We left the whole experience to chance and good weather and made our way according to the sun and how we felt.

On the month-long journey, we camped in bungalows, wild camps and guest houses along the open road—one of our first stops in Kolmanskop.

It was entirely by chance that we could stay at Lüderitz to visit this world-famous cultural heritage site.

I think this was a perfect plan- no plan. So, every experience on this trip was an unplanned adventure. Of course, my dad had the plan in his head; he has driven this road and the roads we did on that trip many times.

That road also now, this expedition, a favourite of mine. I have recently created the map of this epic road trip and expedition, with the help of the most hardcore explorer I know, my dad Into the Wild, An African Wilderness Expedition- A Journey of Discovery: an 8500 km photo expedition and safari in Southern Africa.

The Long-Awaited Journey to Kolmanskop

We arrived at Kolmanskop early in the morning, had some coffee in the coffee shop and asked one of the staff if we could leave our bigger bags and some jackets in the shop.

It was winter, cold in the morning, and as the sun climbed higher in the sky, it got warmer and sunnier in the desert.

The air was dry, and a breeze blew through the abandoned buildings. The scene reminded me of one of those old cowboy movies. We set out just after the site opened and spent the whole day exploring until sunset.

There was much to discover. We explored all the buildings we could and created images where we went. I felt like I was in a dream world for hours, with each scene we entered differently from the next. Sand everywhere.

I drank a lot of water that day, and so did Daniel. It was hot. The sand made soft layers of gold on our skin and clothes. My lips were cracking. My skin was very dry.

Immersing in the Desert Landscape

"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
History swallowed by sand: Kolmanskop’s haunting elegance is slowly disappearing. Photo by Lizane Louw

Nothing can prepare you for this photo expedition and exploration of Kolmanskop; it was one of the most demanding shoots I ever did. The light inside these buildings was challenging, and being the purist that I am, I like to shoot on camera, and the contrasts from the inside of the buildings, looking out, were so strong. I did not want to carry a tripod with me, and I experimented a bit with bouncing flash, but it was way too tricky.

At the time, I was shooting with a Nikon D7000, an old faithful travel companion of a decade. I had my iPhone 8 with me; it was just over two years old then, and I have to say that I was rather impressed with the photos I could shoot with the iPhone.

"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
Kolmanskop Namibia. This image was created with the iPhone 8 Plus, 2019.

"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
Kolmanskop Namibia. This image was created with the iPhone 8 Plus, 2019.

I have not printed any of the work from the iPhone yet; that will be a project I will take on in the future. All these photos have been sitting in my archive for four years. With this thought, I have to refer back to some rock-solid advice I got as a young photojournalist at one of the photography masters courses I did. “Never delete any of your photographs; editing programs change, and technology will improve; keep your archive organised and revisit it when the time comes.”

So, it is today– and will be.

Documenting the Adventure

With our cameras, we sought to capture every angle of Kolmanskop’s decay, from the play of light and shadows to the intricate details and beauty of the abandoned buildings.

I realised from spending hours exploring the space that the light constantly changes the vistas, and so does the interior of the buildings; your chances of getting good photographs are in the hands of nature as the light dances and shadows bounce off the walls down the abandoned corridors—every scene, eerily moving and beautiful.

We revisited a couple of our favourite scenes in the town a couple of times that day, and as the sun was moving in the sky, the scenery changed. The ever-evolving sand’s shape and colour shifted constantly.

Once the sun started to set, I felt slightly panicked as we were informed of wild animals that roam the space after sunset.

"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
From glory to desert dust: Kolmanskop’s silent descent into the Namib. Photo Lizane Louw

Discovering Hidden Stories Imagining the Past of Kolmanskop

Walking through the abandoned houses and buildings, I couldn’t help but imagine those who once called the space their home. I imagined their joys and sorrows and the immense struggles they must have faced at the turn of the 20th century in this remote desert outpost.

Sitting for what seemed like hours in one of the most well-preserved buildings on a hill on the outskirts of the village, I could only imagine what the spaces looked like and what stories the walls held. I imagined the room filled with laughter and music.

My curiosity was piqued, and I knew that one day, I would like to write a historical feature sharing the story of this space.

"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
Resilience in decay: Kolmanskop’s remnants stand against time and the power of nature. Photo by Lizane Louw
"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
Kolmanskop’s quiet demise: A photograph that is a powerful testament to time’s constant movement. Photo Lizane Louw
"Portraits of Time" Fine Art Photography Collection. Kolmanskop, Namibia. A work from the collection created at Kolmanskop by photographer, Lizane Louw. An image of an abandoned building in the diamond mining village in the Namib.
The Last Stand: A photo documenting a deserted old German mining town’s slow
surrender to the Namib. Photo by Lizane Louw

Capturing Beauty in Decay:  The Power of Photography

My photo expedition to Kolmanskop was not just a physical journey but a profound personal exploration of the intersection of history, nature, and human imagination.

The evoking beauty of this abandoned mining village inspired me to create a series of fine art photographs that explore the themes of human fragility and transience. These images I created capture the essence of this abandoned diamond mining town and serve as a powerful reminder of our fleeting human existence.

I captured the play of light and shadow, highlighting the intricate textures and patterns in the decaying buildings reclaimed by the ever-shape-shifting desert dunes. The juxtaposition of the barren desert and the abandoned structures creates a striking visual impact. Strong contrasts in colour and texture invite us into this surreal, otherwordly visual experience.

These photographs are not just a reflection of life’s impermanence but also stand witness to the beauty that can be found in decay and abandonment.

As you look at the work I created, I would like to invite you to reflect on our human existence.

The colour, light, and shadow enabled me to create a series of fine art photographs that I hope will inspire your imagination, too. My aim in presenting the work and sharing this story is to show the ability of photography to capture the essence of the human experience. I hope to inspire you to see beauty in even the most unlikely places. Our visit deepened my appreciation for the power of photography and storytelling in shaping dreams and aspirations.

Photograph of journalist and photographer, Lizane Louw, at Kolmanskop, Namibia

Kolmanskop, a place that had intrigued me since childhood, had transformed from a distant dream into a tangible reality, leaving an indelible mark on my work as a photographer and journalist.

A place that once only lived in my childhood dreams and the deep corners of my imagination had not only met but exceeded my expectations. It became integral to my identity as a travel and culture journalist.

I am looking forward to my return.

As I reflect on my experience as a photographer at Kolmanskop, I’m reminded that imagination can pave the way for extraordinary adventures. Once these daydreams become reality, they can etch unforgettable chapters into the intricate and beautiful tapestry that is the story of our lived experience.


From Tealeaf to Teacup, more tea stories

A Cup Full of Stories

By Lizane  Louw

Tea stories. Finger Tea Story House Tea Plantation. Mingjing Township, Nantou. A woman is handpicking Oolong Tea on the plantation, 480 m above sea level in Mingjing, the tea village. Photo Lizane Louw
Finger Tea Story House Tea Plantation. Mingjing Township, Nantou. A woman is handpicking Oolong Tea on the plantation, 480 m above sea level in Mingjing, the tea village.
Photo Lizane Louw

I crossed Taiwan in search of tea stories. On one of my journeys, we took a road trip into the mountains of Nantou to explore a unique tea village where the smell of freshly baked Oolong Tea hangs thick in the air. We stomped barefoot in fresh mud and got lost in tiny teapots with tea masters. That night when we went to bed in the round red capsule house on the tea plantation, the moon turned into a teacup.

Impossible? But this is a true (tea)story.

Why I travel

This tea story starts with a question I often get asked, “Why do you travel?”

So, with this story, I will explain why I travel and have been travelling for over 25 years. The short answer is that I travel to find myself. Not finding my identity, not finding out who I am, but finding myself in interesting situations. I travel to find…

I travel to find out what I like and what I don’t like. I travel to eat, taste, smell, drink tea (and coffee and wine), and travel to see and photograph. I travel to learn.

Getting older and wiser, with a lot of air miles and sea miles behind my back, I can look back and reflect on what journeys were most memorable and what experiences I gravitate too. One thin line that is woven through all my experiences in life, is my love for tea.

I am learning to look and see with my journeys with tea. With tea, time stops; I am a student of the tea leaf. I am learning Cha Dao.

My leaf adventures took me to The Finger Tea Story House in Taiwan. This story house is located on Song Bo Ling, Ming Jian Shang in Nantou County. The journey to the story house takes you on a 45 min high-speed train ride from Taoyuan to Taichung.

You must patiently travel another hour or so on a scenic route into the mountains of Nantou. This road trip into the mountains took me past yam, pineapple and dragon fruit plantations. They also grow ginger in the region. In addition, this part of the island produces some of the best Oolong Tea in the world.

Train map. Train from Taipei to Doulio

Finger Tea Story House Tea Plantation is in Mingjing Township, Nantou, central Taiwan. The HRS, High-Speed Rail, jets down to Taichung from Taoyuan in 45 min. You can travel to Mingjing with the Scenic JiJi train or drive from Changhua. Source: Rome to Rio.

Tea stories. Finger Tea Story House Tea Plantation. Mingjing Township, Nantou. A woman is handpicking Oolong Tea on the plantation, 480 m above sea level in Mingjing, the tea village. Photo Lizane Louw
Finger Tea Story House Tea Plantation. Mingjing Township, Nantou. A woman is handpicking Oolong Tea on the plantation. Handpicked tea is much more expensive than machine-harvested tea. Photo Lizane Louw

“Two Fingers” and tea stories

Mingjing is where the history of tea starts in Taiwan; these plantations are the origin of Taiwan’s tea.

The Finger Tea Story House is 480 m above sea level. Mingjang has over 2000 hectares of tea plantations, and it is also the area with the most significant output of tea production in central Taiwan. The region produces four types of tea. Four Season Tea, Golden Daylily Tea, Green Jade Tea and Oolong Tea. For the Oolong tea, I travelled 200 km to the heart of the tea valley.

In the Finger Tea Story  House, I discovered another legend of tea. “Shen Nong Shi (The Emperor of Five Grains) sampled one hundred kinds of grass and was poisoned by 72 of them daily. He had a pair of ox-like horns and a transparent, crystal clear, ox-like belly. One day whilst sampling one hundred kinds of grass, some poisonous grass poisoned him. His crystal belly turned black, and he became ill. He randomly picked a leaf from a surrounding plant and ate it. The tealeaf was moving up and down in his turbid, black belly, and his belly turned transparent, crystal clear. Shen Nong was curious about this leaf that did the magic to his belly. He discovered that it was the “tea leaf”.

Since that discovery, it was believed that the tealeaf had a detoxification effect; this belief passed from generation to generation.

A long history with tea

Yang Kuo-Chen started the Finger Tea Story House in 2013. But the tea tradition of this family runs over a hundred years. “The history of the family is about four generations. The second generation had their teashop under the Japanese occupation, “explains Yating Yang as she walked us through the Tea Museum.

“When he was eight years old, the owner, Yang Kuo-Chen, was making tea with his granddad, and by accident, he lost two fingers; two fingers got cut off by a rolling machine. So our story house here we named “Two-finger Tea” because the story lost his two fingers.”

Yang lost half his ring finger and middle finger in that accident. However, his accident did not keep him from loving tea; it inspired more challenging work and an expansion of their brands into “The Finger Tea Story House”.

“There is a statue of his hand; you will have good luck if you rub it or touch it. “

Zhù hǎo yùn” explained Yating, our story guide. She is very professional and carefully chooses her English words. Now and then, she uses Google translate to help with her English. I stopped, rubbed the statue with two missing fingers, and wished to have more luck.

The story house started as a tiny business. Today is 100 years old. First, Chang Sung Tea expanded into other labels and the bubble tea business. Then, two very famous Taiwanese brands, Tea Top and Tea Struck. Tea Top is a household bubble tea brand, not only in Taiwan, where they have 120 shops but also in the US, where they have ten shops.

As we walked through the museum, I got lessons on tea plants and tea leaves and various teas. Finally, we stopped at Pu’er Tea. Pu’er tea is a fermented black tea from a village named Pu’er in China. I am the proud owner of a brick of aged 13-year-old Pu’er from Yunnan, China. The young tea master was very impressed with my knowledge.

This story house and farm have old tea distinguished from Pu’er Tea and 40-year-old tea for sale. These teas are costly collectors’ items.

The Finger Tea Story House brands have won many competitions. Nantou has the best tea in Taiwan, and the brand wins 20 categories in the biggest tea competitions in Nantou every year. Their winter and spring tea won first place in tea competitions 25 times. They are seen as tea champions. All the teas planted and harvested by Finger Tea are organic.

Tea stories. Finger Tea Story House Tea Plantation. Mingjing Township, Nantou. A woman is handpicking Oolong Tea on the plantation, 480 m above sea level in Mingjing, the tea village. Photo Lizane Louw
Finger Tea Story House Tea Plantation. Mingjing Township, Nantou. A woman is handpicking Oolong Tea on the plantation. Photo Lizane Louw

The healing leaf and more tea stories

“Tea is good for your health and good for your teeth. Tea has fluoride, which is why it is good for your teeth. The tea plants absorb the fluoride from the soil, so tea has a high percentage of fluoride. But it can make your teeth yellow,” Yating explains.

“Grandpa used to say that you don’t have to brush your teeth; you can just drink tea. You can just swizzle the tea in your mouth. Then, you rinse your mouth with tea brewing water.

Tea also contains anti-oxidant actives such as polyphenols and catechin, which inhibit the growth of bacteria and viruses. Therefore, it can prevent you from being unwell,” with those words, I realized that I was speaking to a family member; she smiled as I asked if Mr Yang Kuo-Chen was her grandfather. With that smile, she became more relaxed in her family history presentation.

My thoughts on tea continued as we walked; I thought of the health benefits and what I had read. Nutrients in tea transform into a large quantity of Gallic Acid that can stimulate dopamine secretion. Dopamine can stabilize emotion.

Tea stories. Mingjing Township, Nantou. Oolong Tea plantation, 480 m above sea level in Mingjing. Foto of Oolong tea plants.
Oolong Tea Plantation. Mingjing Township, Nantou. Photo Lizane Louw


Yating’s grandfather performed fortune-telling with tea. He believed that a magnetic field in every man. When that magnetic field turns weak, drinking tea can supplement and turn it back to its fullness. According to the stories retold to children in this family, you can also change your fortune from bad to good.

You have to drink tea according to your age. An extensive chart on the wall shows what tea you drink at what age. For example, I am 40, so I need to drink High Mountain Oolong tea. “When you are in your 20’s and 30’s, you can’t drink high mountain oolong tea. You must wait till you are older, and then when you are in your 40’s, and you drink High Mountain Oolong tea, and then you come back to lower-level teas, it does not taste good,” says Yating, who I now have figured out is the owner’s daughter. She shares tea stories as we walk through the museum.

Tea Chai Cha

I have travelled the world for tea. I had Masala Chai in India; it is a black tea with milk, sugar and spices. I had Darjeeling tea in India, this tea is grown in West Bengal, and you also drink it without milk.

 I learned to drink Chamomile tea in early evening teas in Paris, France, Chamomile, and herbal tea infusion. (Even though I am unsure if Chamomile originally comes from France). I had 50-year-old Pu’er Chinese tea in my favourite teashop in Yinge and had 40-year-old tea in a tiny village called Mingjing, the tea heaven of Taiwan.

I have always wondered why they would call tea by different names, then finally, with reading up, a whole world opened. If you get your tea by sea, it is called  “tea”; if you get it from the land, it is called “cha”. 

So I finally figured out that my favourite teas, Masala Chai and High Mountain Oolong Cha, are both from the land, which means that these teas are grown locally and distributed by land, and I was lucky to drink some of the best-handpicked teas in the world. So, the langue then indicates where we get our tea. If you get your tea by see it is tea, thee, te or tee. If you get it by land, it is chai, chay or cha.

Tea stories. Infographic-Tea by sea and tea by land. Source: Quarts.
Tea by sea and tea by land. Source: Quarts.

Old leaves and a young leave

Most regular Oolong tea is harvested by machine, but High Mountain Oolong Tea is harvested by hand. When tea is harvested by hand, it is more expensive.

“When you harvest tea, you have to harvest them young. The very first leaves have to be harvested. The smell is so natural earthy; it is delicious, still pure, and has not been exposed to the elements and gives the best quality teas,” explained Yating.

The Story House’s “Tea Theory to Relativity” is explained via comics on the Story House Tea Museum walls. Each picture is drawn in a comic cartoon style. It is translated into English on a pamphlet I got given.

“The most interesting is distinguishing between an old leaf and a young leaf. The old leaf is likened to an old man taking a piss, but the pee dripping downwards to his shoes. A new leaf is likened to a young kid taking a pee and projecting across a stream. In Taiwanese, this means a new leaf has more strengths and is better.” I laugh out loud. Sometimes the forwardness of this culture surprises me.

The tea-making process

We continue to the tea-making process. “Oolong tea making requires several steps. First, you pluck, then outdoors; the outdoor withering takes place, then indoor withering, stir dry the tea leaves, roll the tealeaves, grade the tea leaves, and then grade sample the tea leaves. This process was manually conducted; nowadays, the tea process is mechanized; the output is more tea and the process much faster,” Yating continued.

“Green tee, oolong tea and black tea come from the same plant. From the same plant, you can make all three kinds of tea. It is the same plant, Camellia Sinensis,” she explained.

The distinction between these different teas is not from other plants but how the leaves are treated after being harvested. “It also depends on the fermentation process.”

I was shocked to learn that all teas come from the same plant. My story went full circle back to my teacup.

Tea stories. Loose leaf tea in the sorting space after harvest. Photo of Oolong tea in bags.
Mingjing Township, Nantou. Handpicked Oolong tea is placed on tarps. After tea leaves are plucked, they start to wilt; naturally, steady withering takes place when these oolong teas are placed on tarps with black nets controlling the sun they get. Photo Lizane Louw

A teacup full of tea stories

The story goes that the great-grandpa told his 8-year-old son about the finger-cutting machine that rolled off his fingers. “How lucky you are, my dear grandson, that you were not using your genitals to weigh the iron chains”. We laughed and had another GongFu ceremony.

 So many stories. This is an actual story house.

I have tasted a variety of teas in the village, sat down with two teamsters and learned about tea.

A student of the tea leaf

Visiting the storied house was a mind-altering experience. I am learning more about this leaf. I learned so much about tea, tea production, and stories about tea and the MingJing plantations. Again, I found a world of tea stories at the bottom of my teacup.

As we sat around the fire in the tea plantation in front of our round tubular room, I smelled the fresh Oolong Tea plantations. The smells were thick in the air, pineapple, peach and guava. I looked up at the sky and what I saw made me smile. The bright white moon turned into a teacup.

I am a student of the tealeaf. My journey is to learn the Cha Dao.

The moon as a teacup in the sky. Night sky and bright moon. A true tea story.
Infographic. From tea leaf to teacup. Source: LiveInTheNow.com
     From tea leaf to teacup. Source: LiveInTheNow.com

                      

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Bubble Tea and The In/ Famous Plastic Fat Straw

Straw alternatives, metal straws

Alternatives to plastic straws used in the famous bubble tea in Taiwan. Photo of metal straws.
08/12/2018. Taipei, Taiwan. Quan Chang Co. in Taipei manufactures eco-friendly stainless steel straws. These straws are natural alternatives to the multicoloured plastic fat straws traditionally used to drink the trendy bubble tea drink in Taiwan.

Bboba nai cha (Bubble Tea)

No tea story will be complete without writing about bubble tea.

Originally, bubble tea was an iced tea drink that contained a particular ingredient, tapioca pearls, at the bottom of the drink. Today, this bubble tea drink is not always served as iced tea; it can have fruity notes and real fruit as ingredients. This tea or fruit infusion tea today has many varieties and flavours. This trendy tea drink, wildly popular in Taiwan and, in fact, all over Asia, was traditionally made with tapioca pearls and iced tea, hence the name bubble tea. Bubble tea goes by many names, the most popular, Bboba tea, pearl tea or boba nai cha.

The name bubble tea comes from the tapioca bubbles or pearls at the bottom of the drink and the way this delicious milk tea beverage is prepared. The vigorous shaking of the milk in the preparation process also leaves bubbles and foam at the top of the tea drink. Hence the name, bubble tea.

The origin of bubble tea

There are many disputed origins of this trendy Taiwanese beverage. The most famous story is that Bboba nai cha originated in Taichung. However, the story goes that Liu Han Chie of the renowned Chun Shui Tang Teahouse claims that he invented this drink in the 80s.  Whilst travelling in Japan, Chie was inspired by Japanese iced beverages. So, when he arrived back home, he experimented with cold milk tea by adding various fruit, sweeteners and tapioca pearls.

The rest, they say, is history. This trendy ice drink’s popularity spread worldwide, and you can find this delicious, refreshing ice tea or iced fruit drink with tapioca pearls in coffee shops and juice bars in most countries.

Apart from this tea drink traditionally served in a transparent plastic “glass” so that the consumer can see the tapioca pearls, it is served with a noticeably thicker and fatter, more colourful straw. This is so that you can slurp up the tapioca pearls and chew these as your drink your sweet iced tea. These pearls are chewy and soft jelly balls. They glide up the straw as you drink your tea.

These fat straws are also causing a big stir in Taiwan; this is reported in the media; the whole bubble tea tradition is being challenged by the Taiwan Government’s crackdown on plastic.

The best bubble tea in Taiwan


I searched for the best bubble tea in Taiwan and landed at Chun Shui Tang, the teashop famous for inventing bubble tea. I visited their most highly recommended teashop in Xinyi District, Taipei City. This famous shopping district is also home to Taipei 101. A landmark building with 101 floors that was once the world’s tallest skyscraper.

When I visited the shop in Taipei, I had to wait for about 25 minutes to have a seat. When I looked at the English Chinese Menu patrons get, the first line and item on the menu read, “The Creator of Pearl Milk Tea”. There was a tiny bubble tea symbol, two different sizes and “iced” or “hot drink” next to this menu item. Even though I wasn’t in the original shop in Taichung, a city more south, I realized that I was about to taste one of the most famous tea drinks on our tiny blue planet, made the way it was traditionally made in the 80s.

The menu looked appetizing, too; apart from the variety of tea drinks, like Sesame Milk Tea, Jasmine Milk Tea, and Pearl Jasmine Tea, something else caught this wannabe tea connoisseur’s eyes. Oolong Beancurd with Bonito Flakes. In short, Tofu and tea. My two favourite tastes combined. Heaven.

The famous bubble tea of Taiwan. A glass of bubble tea.
08/12/2018. The world-famous “The Creator of the Pearl Milk Tea” as this tea is named on the menu of Chun Shui Tang. Pearl Milk Tea and a very fat straw. Photo Lizane Louw

The fat straw used with bubble tea

I had many varieties of bubble tea during my four years living in Taiwan. Back in 2002, when I visited for the first time, and now, I also enjoyed the more modern, trendy versions of this milky tea beverage. On visits to the street stalls and night markets, I noticed how much plastic gets used for packaging food.

When I go to a regular bubble tea shop, I will get the tea in a plastic “glass”, usually thin and see-through, and there would be a plastic top lid with the now infamous but much-beloved fat straw.

Aware of the waste I produce everyday after a documentary I shot on plastic pollution with TEIA (Taiwan Environmental Information Association). I am, as a result, consciously reducing my plastic consumption, limiting the harm I cause to the environment.

Environmental campaigns

The government of Taiwan also acknowledged the calls from so many environmental campaigns regarding plastic pollution and marine debris. Consequently, the government is taking a very firm stance on plastic.

EPA’s restrictions on plastic straws were introduced in June last year. A notice was posted on the EPA’s website, an excerpt from the Environmental Policy Monthly, dated June 2016.

According to the notice, the EPA has drafted restrictions on single-use plastic straws due to the growing urgency to address marine plastic pollution. The draft stipulates that the following four businesses will be prohibited from providing single-use straws for customers dining in-store: public sector entities, public and private schools, department stores, and shopping malls. This ban will affect 8,000 businesses.

Taiwan’s beloved sweet milky tapioca pearl drinks will be affected by this ban. Since this notice, the internet has ignited protests, and the debate continues. The main question is, “how will we drink bubble tea without a straw?”

Since the announcement of the EPA’s preannounced restriction on plastic straws, the milk tea industry and all lovers of the famous Bboba nai cha, or bubble tea, are discussing it. The conversation on the ban reached all street corners of Taiwan and all the tiny street alleys of all villages and cities.

A bubble tea frenzy

In the press over the past couple of months, various stories have been reported on this bubble tea frenzy online.  According to many reports, the Taiwanese can’t imagine not having their favourite drink without a straw.

Plastic straws are single-use plastic items that are not recycled. As a result, these plastic utensils are one of the most harmful trash pieces in our oceans.

“After plastic straws are used, they are discarded in the environment where they break down into small plastic pieces or are ingested by animals. According to the EPA website, the ingested plastic can absorb toxins in the environment and then accumulate and be consumed by animals higher up in the food chain.”

“However, the EPA urges businesses to take early action by not providing plastic straws unless customers request them. The public is also encouraged to prepare their reusable straws to reduce plastic pollution and waste of resources.”

Marine waste cleanup statistics

Taiwan Environmental Information Organization (TEIA) released its 2017 Marine Waste Clean-up (International Coastal Cleanup) statistics earlier. The data presented reflected those straws were among the top three marine debris found by various marine waste monitoring organisations. The total number of straws found in monitored areas where 23,113. Monitoring operations are done in small square blocks on beaches and do not span the entire monitored coast. This proves again that there is a growing problem with plastic, specifically straws ending up as marine debris on the beaches of Taiwan.

 Marine waste monitoring operations collected data from September 2017 - to October 2017. Source: TEIA.
Marine waste monitoring operations collected data from September 2017 – to October 2017. Source: TEIA.

According to the data collected in the 2017 Marine Waste Clean-up, the Top 5 marine debris:

  1. Plastic bottles – 49,305 pieces
  2. Plastic caps – 32,347 pieces
  3. Straws – 23,113 pieces
  4. Glass bottles – 17,321 pieces
  5. Plastic bags – 16,436 pieces

Alternatives to plastic straws used in bubble tea

Quan Chang Co. in Taipei is an environmentally conscious company that has offered an alternative to plastic straws. Instead, the company manufactures eco-friendly stainless steel straws.

Alternatives to plastic straws used in the famous bubble tea in Taiwan. Photo of metal straws.
08/12/2018. Taipei, Taiwan. On display at the Quan Chang shop, there are a variety of eco-friendly stainless steel straws. Apart from the stainless steel straws, glass straws are also on display. Photo Lizane Louw

I visited the shop in Taipei to learn more about these eco-products and buy some of their products that came highly recommended as alternatives to the straws that would be banned in June/ July 2019.

“I made a bunch of straws. They are going back to America, “says Ocean Chang, owner of Quan Chang.

As it is known, QC is a Taiwanese brand that cares for the environment and our health, and a handout of the products is proclaimed. “In fact, for the health of the people, for the health of the environment,” answers Chang to the question of the company’s vision.

On this handout, neatly illustrated and explained are examples of 19 straws. Then, in extensive, bold letters, “ARE YOU STILL USING TOXIC STRAWS?”

“It is a straightforward idea. It is to be good to oneself, be good to others and the environment, and do a kind thing simultaneously,” he said.

A green shop in Taipei

The whole shop is “green”. I scan the shop again as we speak. I look at the tiny GongFu tea set neatly arranged in the middle of the heavy wooden table. I am seated on a big wooden stump, balancing myself in the middle of the rings of the chopped tree. Everything smells like earth. There is soft Buddhist chanting playing in the background. We drink honey water from see-through recycled glasses with yellow rims, and I had my first experience with a glass straw. We eat fruit out of wooden bowls with stainless steel utensils, and we drink more tea as we exchange ideas, him not speaking any English and me with my 200 words Chinese vocabulary. We communicate with the assistance of a translation device.

“Some people will change and buy these alternatives, but the others will probably still use the public straw, says Ocean’s wife, Nancy Chen.

“People are upset because they don’t want to make this change; it is seen as an “inconvenience.”

“It is difficult to change people’s habits,” Ocean adds, “But this is a product of environmental protection that can change people’s habits. Then we need more people to be green to spread the word and educate people,” he said with passion.

Ocean is sitting across from me, speaking Chinese into this small translation device. I have never seen anything like this, and I am rather impressed at how we manage to communicate, me speaking into this tiny little machine in English and my words immediately translated into Chinese. Ocean listens with attention to my questions and answers again in Chinese.

“Plastic straws are toxic. So people need to buy alternative options like stainless steel. Habits that are focused on environmental protection are needed.”

Green straws

“But how do you get people to choose green straws,” he asked. “We must continue to create these kinds of green products, products that are good for the environment.”

Three people enter through the door. Our conversation is cut short. They are welcomed like family.

The lady close to me starts a conversation in perfect English.

“We came here, especially for the straws. I work in the environmental administration department with this idea or policy to ban plastic straws. It is challenging, as the Taiwanese love bubble tea. The problem is that the policy did not introduce a replacement for the straws. Instead, one official saying we can eat with spoons, “said Jeanne Wei, Environmental Protection Administration System Analyst, Department of Environmental Monitoring and Information Management.

Department of Waste Management specialist Lee Yi-Hua said, “people could use a spoon instead of a straw” these words have caused a massive outlash by netizens and the public alike. This is also now the topic in the shop.

Wei was visiting QC with family members, and all of them were making investments for the environment. Her brother Charlie bought a couple of straws to take back to the US.

“In Taiwan, drinking bubble tea is a cultural tradition. So people are not happy about the straws ban,” affirmed Wei.

From the ongoing debates, it is clear that public opinion is against the ban on straws.

There is a lot of waste on the beaches, and as the data of environmental efforts have shown, many straws are found as marine debris. So the problem is shown in the data, the beaches, and the trash bags collected.

“The proposal was disapproved by many people”, according to Wei, “it is a difficult situation to implement this ban.”

Recycling in Taiwan

Taiwan is currently nr 3 in the world in recycling; a country is a well-oiled machine for reducing, reusing and recycling. “The global ban for using plastic bags, Taiwan was very early to implement that. We did pretty well. When I went to New York, I realized that our plastic bags are thicker than those used in the west. I know that people in the west use a lot of plastic bags, with no restraints, but in Taiwan, we have to pay to use them; this helps people be more conscious about using plastic bags; I think this is a good thing “Wei said.

On banning plastic straws, she said it depends on education too. “If we can teach children, it can help.  We have to start from the young; this year, I also heard stories about how young people influenced their parents to vote in the referendums.” According to Wei, banning straws is a new idea. “We need to educate children on the uses of plastic and other options to take care of the environment. This is a very new thing; people need to be educated.”

Jeanne and her family left after discussing plastic pollution, environmental protection and tea. Ocean cut more fruit, and we drink more tea.

Investing in eco products

“Every country has environmental groups. We must be united to be strong. This “green” straw is very durable and of good quality. You will save a lot on buying and paying for plastic straws. In the end, this will also help the environment. This is much better for your health too.

But the quality has to be good for it to have this value. So if the quality is not good, then it is not a good product and utensil, “he continues.

According to Chang, many people out there are willing to invest in good quality utensils that are eco products; these straws are good quality and good for the environment.

“Environmental education and education about these Eco eating utensils are critical if we want to protect our environment for the next generation,” says Chang. He looks over at his daughter sitting in his wife’s lap.

I noticed a tear running down his cheek, and he sniffed and wiped his nose. At that moment, I realize that I am speaking to a very passionate man about his work with the environment and that he is speaking into this small translating device with his whole heart.

I saw his heart, and I felt his concern in his expression and words.

“Plastic cause a lot of environmental problems”, he said with a heavy heart.

Alternatives to plastic straws and utensils that can be used in the famous bubble tea in Taiwan. Photo of metal straws and wooden spoons.
08/12/2018. Taoyuan. I invested in a whole set of environmentally friendly eco products, wooden chopsticks, spoons, and two groups of stainless steel straws. One special straw from their collections was a gift. This small gift, Ocean said, was a thank you for what I also contributed to protecting our environment. Photo Lizane Louw
 
 

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The Tao of Tea

A Story About a Taiwanese Tea Master and Gongfu Cha

By Lizane Louw

Taipei, Taiwan. Mrs Chang Wen-Hsin, owner and tea master at Ten Shang's Tea Co in Taipei, serving High Mountain Oolong Tea in a traditional GongFu tea ceremony. Photo Lizane Louw
Taipei, Taiwan. Mrs Chang Wen-Hsin, owner and tea master at Ten Shang’s Tea Co in Taipei, serving High Mountain Oolong Tea in a traditional GongFu tea ceremony. Photo Lizane Louw

Taiwanese tea master, Chang Wen-Hshin, was born in Nantou county in a small rural village Mingjian. This area is the most beautiful mountainous area in Taiwan. It is an area that is humid and dense with rainforest trees. The luscious green trees and plants line the mountains. Nantou is also home to Sun Moon Lake. This tea master, Mrs Chang, grew up in a tea village and shares her Gongfu with those who visit Ten Shang Tea shop in Jilin Road, Taipei.

Mingjian village, high mountain Oolong tea plantation. Photo of tea.

Taiwanese tea master, Mrs Chang was born in the mountains. Mingjian is a village where they now grow high mountain tea. This method of tea, High Mountain Oolong tea, was only developed 30 years 40 years ago. So when she was a child, the tea was not that high in the mountains. Minjiang is a place where they grow tea, make tea, bake tea, and sell tea. They sell their tea, not in shops, but in a local way; it is a local area. This Taiwanese tea master grew up in an area that is famous not only for tea but for agriculture, fresh air and tea.

Mingjian village, high mountain Oolong tea plantation. Photo of tea.
Tea Dairies, a series of tea stories written by journalist Lizane Louw

The first cup of tea for a Taiwanese tea master

“I had my first cup when I was in my mom’s belly,” Mrs Chang says. Her mother also loved tea, and that is how she got introduced to tea. Before she was even born. Mrs Chang is the 4th generation of family tea farmers that grow and sell tea.

Mrs Chang brews our first cup of tea while talking, and I take the aroma cup to my nose. I smell peaches, jasmine, an infusion of mixed fruit, and a bouquet. I looked up at her, and she smiles and says “You can smell things that you are familiar with. Everything is connected to things that you are familiar with. When she smells the tea, she says she smells her hometown, fresh fruits and flowers.”

For Mrs Chang, tea is about the tea ritual, the brewing steps and what effort she puts in the tea; it is a complete experience, how to do it, the entire ceremony.

Knowledge in a cup

“First, people know about tea from what they smell and taste; as time goes, they will learn about different levels in the tea.”

“The body reacts, but so does the mind: the smelling and tasting release stress. The way you brew tea is how your mind and body calms down. But, there is something deeper in tea. These are old traditions; it is an ancient tradition.”

Life in a tea village in Taiwan

“When she was a village child, people knew tea was good for health. But, back in those days, it wasn’t easy to get an education,” she recounts. “Everyone knew and understood the benefits of drinking tea, but they did not know why. They did not know why it was good. But they knew it was good.”

“Today, there is a lot of research being done,” Megan, Mrs Chang’s daughter that is translating her mom’s words, continues. “And there is more knowledge available, so they are also learning now.” Mrs Chang smiles, and I notice her excellent posture as she sits behind the tea table, brewing tea. “She is learning how important tea is, and she is thrilled to share the knowledge passed on from generation to generation from her home village,” Megan says.

Mrs Chang recalls her upbringing in the mountains and says long before her mother’s generation, they had this traditional way of making tea. The whole family was growing tea. Her father and the older generations sold tea to the big cities. And as people became more educated, they shared their products and knowledge.

She grew up in a big family, one of eight children.

Organic tea

During the 1970s and1980s, Taiwan’s economy got better. During that time, the family was thinking about doing their own tea business, selling tea, and teaching people their unique tea concepts.

People are drawn to scented teas, tea with rose, tea with jasmine, tea with fruits, some people prefer natural teas. “Natural teas, you can taste and smell and feel,” Mrs Chang says. “They sell pure tea, it is from a certain altitude, and they don’t combine different teas or balanced tea like other countries, for example, black teas, they will mix black teas.”

Meagan explains the story of tea with teas that I know, “like Early grey; they balance the Indian and black tea. This is mass production; they want to balance the flavours continually. But our tea has a special character; maybe next season the tea will be different. This is because of the climate, weather, the temperature, the amount is limited.”

“That is our organic tea; that is natural. So you never get the same tea twice,” Mrs Chang continues.

The tea business

In the background, Mr Chang is helping customers buy tea and talking on his phone. He also measures tea from giant ceramic teapots, moving through the shop with a big smile, now and then adding a Chinese expression to our lively conversations around tiny glass teapots and a PinMing tea set.

Mrs Chang’s parents didn’t share their knowledge of tea in an academic way with books. “They transferred their knowledge through experience and practice, not the knowledge from the textbook, but by their experience and traditions. “They were too young to understand everything; most knowledge was gained with trial and error. So they learned from experience and experimented.”

All the teas in the shop come from plantations in the region where she grew up, a wide variety of exotic teas. The tea comes not only from the land they own but also from other family members. From the Alishan Mountain region and Shanming Shi. “We grow our tea in our lands but also co-operate with local farmers and sometimes with relatives,” Mrs Chang explains. “We go back to the tea fields to check the quality; Mr Shang usually does the quality control. He is very knowledgeable on the topic and is susceptible to the quality of tea.”

“It was in Ten Shang’s teashop where they met. My father was the salesman; my mother was the top saleslady. There were different branches called flash shops in these department stores. Every season these shops were re-arranged, and she, my mom, could choose where she wanted to work.”

A love story in a tea shop

Her daughter, translating for her, tells the story of how her parents met. The Taiwanese tea master sits behind the big wooden table and smiles at her daughter. Megan is an art teacher and shares the story of how her parents met. “My mother used to work in her uncle’s teashop; it had the same name, Ten Shang’s Tea. She was 16 when she came to Taipei to work in the teahouse or teashop. She started to run this teashop when she was 20. My father was from Kaohsiung, working with my uncle, and working as a salesman.”

A family tradition

Mrs Chang smiles knowingly as she listens to her daughter’s perfect English. “She is very proud of this history. Ten Shang’s was started by my uncle, my uncle’s wife, her family, and another uncle; they all had teashops. So we were five or six families working together.”

Mrs Chang pulled out an old tea book on the history of tea in a bookshelf next to the tea table and showed me a page. “There was an old advertisement placed by a family member in this decades-old tea book. The advertisement stands out from the others on the page look. The full advertisement illustrates a tea leaf, with the renowned red teapot logo at the top.”

This family has been making tea for decades, and Mr Chang says that their traditions were established long before High Mountain Oolong tea was grown. High Mountain Oolong tea is fermented, and it is a stronger tea.

Another round of tea is served. She watched me closely, and with her friendly smile, she pointed and encouraged me to smell the empty aroma cup again. She also points her nose into her tiny ceramic teacup and smiles knowingly as she looks up.

Ten Shang Tea Stories

I look down into my PinMing teacup, the light yellow tea in strong contrast to the clean white of the tiny ceramic teacup. I put my nose to the aroma cup again. More peach, more jasmine, more pears. The smell is like a summer perfume, with warm summer days, with fruity and floral notes.

The teas we are drinking are High Mountain Oolong tea, one of these tea masters’ favourites. I know this from the first visit. I have tasted High Mountain Oolong tea before, but this is the first time I have had an excellent English explanation and guidance on how to enjoy every note in the tea. The taste is flavourful, light and full.

Mother and daughter page through the book and speak in Chinese. I try to listen for words that I might know. They page through the old tea books on the table and continue sharing stories about family traditions whilst Megan translates. Megan talks about the advertisement again and her surprise when she discovered these old advertisements, the design of the red teapot and how talented her uncle was with design. She is an art teacher, but as our conversation continues around the table with these tiny little teapots, I realized that she is also a tea master in her own right. Like her mom, she also had her first tea taste when she was in her mom’s belly.

“Tea leaves, what a good idea for a design,” Megan says.

Mrs Chang says there were six Ten Shang Tea branches in Taipei.  All family-owned businesses. Each shop had its traditions and way of harvesting, making and presenting tea. The family concept was always natural tea and traditional tea ceremonies.

A Taiwanese tea master’s favourite

“Tea takes us back to the original setting of our bodies. Your body tells you what you need and what you should have.”

I asked about Mrs Chang’s favourite tea. She talks about her love for High Mountain Oolong tea. She said that it is concrete all around us in life; the tea area, where it is grown, is very pure; these teas are grown very high in the mountains. “Every season, the altitude and all the different conditions change the teas, so I think this is the most interesting about tea.”

In the earlier times, according to Mrs Chang, Li Shan, Li means pear in Chinese, the fruit, “earlier these teas were grown with pears and peach. They used to grow a lot of peaches and pears. But on Li Shan Mountain, they grew pears; this has influenced the teas from Li Shan Mountain.”

You can smell the fruits in the tea, I say. And she laughs as they reference my name, Lizane, which sounds like Li Shan. Li Shan area was where they first developed teas.

A sensory experience

“When you are smelling the tea, you are in the forest. You smell flowers, and you smell fruit. It is like summer in your cup. This is a natural way,” she continued

I bring the aroma cup to my nose, and the fruity fragrance of peach and pear takes me to the middle of a forest in Nanou. With my eyes closed, I realised that this master of tea was right. The tea this time is more robust; it is bitter when you take sips; it becomes so sweet when you swallow. It is a complete sensory experience, smells, and tastes that transport you to Taiwan’s most beautiful mountainous areas, where they grow the finest teas.

High Mountain Oolong tea plantation in Taiwan. Photo of tea plants

The making of good quality tea

Megan says she was always curious and asked her parents when they visited the tea masters, “what are you doing, what are you making? How long will you wait for the tea.”  “And always I got the same answer: ‘it depends’, she laughs.  I asked to depend on what?”

“Then I realized it depends on the climate, the humidity, the weather and the temperatures of this year, and today’s sunlight and the temperature of the sunlight. Is it extreme, is it very mild? Is it soft, is it hard? It changes all the time. So this influences the products that you make.”

“Good quality tea depends on many things,” said Mrs Chang.

“Mr Chang put a lot of effort into learning about tea, he studied electronic engineering, but after he received a cup of tea from a family member, he realized the value of tea. He had a sensitive stomach and was told that he couldn’t drink jasmine tea or green tea; it was too strong for his stomach, so he had to drink stronger fermented tea. And he realized that this was a good thing, and instead of taking medicine, he drank tea,” Mrs Chang recalls as she tells the story of their tea history and how her husband fell in love with tea.

Mrs Chang smiled broadly, and we laugh, her face warm and friendly. There are hardly any wrinkles on her face or storylines that I would associate with a woman her age. Megan points at her mom, sitting attentively and listening to her daughter translating the stories. “The real reason my dad fell in love with tea is my mom.” We all laugh. “That was just an excuse.” Mr Chang realised early in his life that there were more tea benefits. He wanted to create a business but also take care of his health.

“I am happy my dad is not selling wine or something like that. I can’t have wine every day,” Megan says as they laugh. “When I get home, I can have a cup of tea with my family, with my mom and dad.”

A family of Taiwanese tea masters

When I walked into Ten Shang’s teashop for the first time about two weeks ago, I was met with the most radiant smile. A warm, friendly face greeted me and pointed me to a table. The warmth of that first meeting is accentuated with this tea experience today. Mrs Chang’s eyes were sparkling white, and I noticed a perfect posture, and her movements were graceful. She was so welcoming that first day. Today she feels like family.

For my western mind, this experience is another universe, I thought. I know so little.

“Even though I was drinking tea in my mother’s belly 30 years ago and still drink tea, I still feel I know so little about tea.” I am amazed at Megan’s knowledge about tea, and I know that I am sitting at a table with traditional tea masters. Mrs Chang has imparted her knowledge to her daughter, who translates all the family stories about tea into perfect English.

Who Megan is today is a product of how she was brought up, having a mom and dad that loves nature and tea so much that they build their lives on the tastes and smells in tiny teapots and teacups.

I share stories of Red Bush tea (Rooibos tea) and tea in South Africa.

Mrs Chang did not study tea. She had primary education in School. She said that you could not research tea back in the old days, but her other daughter, Megan’s sister, Pi Yuan Shieh, studied to be a tea master. “After her bachelor’s degree, she decided to go the academic route. Yuan Shieh was raised in the tea tradition, but she wanted to know more” she went from traditional education to books. As a student, she went to a tea organisation, a government organization for tea planting and growing. She studied, and she got her license as a tea master. She is a tea-tasting master. And according to Mrs Chang, Taiwan wants to spread the knowledge and magic of tea internationally.

Tea for days

Mrs Chang brewed a new tea in her tiny orange ceramic teapot. I stopped counting how many cups I had. Instead, I put the aroma cup to my nose. The tea is darker, a deeper gold and more fruity, more earthy.

The Taiwanese drink so many different kinds of tea. I asked Mrs Chang what she thought about bubble tea. Megan laughs as she translates the questions, “she thinks it is an interesting creation, but it is not the roots of tea. It is not tea. It can be a snack or dessert. She said that putting milk in the tea is not good for your health.” We all laugh and take sips of tea.

I was curious; this is my second visit to the teashop. I was wondering how many cups of tea Mrs Chang drinks a day. Megan answers for her mom: “Countless.”

They laugh as Mrs Chang declares that just after she opens her eyes in the mornings, she will have her first cup of tea, and then she will have tea till ten in the evening. So her days are long, tea days.

I looked over at Mrs Chang and noticed her youthful complexion. I can’t think how old she is. Megan’s said her mom was 56.  For 56, she sure looks good. I take a sip of my tea and thought her youthfulness and radiant complexion must be because of the countless cups of tea she drinks every day.

“She says that she is drinking over a hundred cups a day. She drinks tea for almost 12 hours every day. Welcoming people into the teashop and sharing her knowledge,” Megan translates with a smile.

I looked at Mrs Chang and declared that I know the secret of her youthful looks; it is tea. She laughs, and the thin brown frame of her glasses on her nose moves up. Her teeth are white and shines when she smiles.

Tea and health

Mrs Chang says that tea is perfect for your health. In tea there is a little tea oil, that is very good for your body, it protects. Sometimes sensitive skin too can be healed with tea. “If your feet are smelling bad, you can put tea dust, hot water and salt on your feet, which will help eliminate the bad smell. It will heal your feet.”

“If you have allergies, it can help too, by rubbing the tea on your skin.”

In the old day, when they got hurt, she recalls, they did not have alcohol, ointments and stuff, so they used tea when it cooled and rubbed it on their skins. “It wasn’t easy to get doctors back in those days. So to clean the wounds, we used tea; even if we didn’t have any medicine, tea healed the wounds.”

Taipei, Taiwan. Mrs Chang Wen-Hsin, owner and tea master at Ten Shang's Tea Co in Taipei, serving High Mountain Oolong Tea in a traditional GongFu tea ceremony. Photo Lizane Louw
Taipei, Taiwan. Mrs Chang Wen-Hsin, owner and tea master at Ten Shang’s Tea Co in Taipei, serving High Mountain Oolong Tea in a traditional GongFu tea ceremony. Photo Lizane Louw

“Tea can be used as medicine, ointments and medication.”

“The elders did not teach them much, but, when she thinks back now, they taught them all about life.”

This is actual tea knowledge, practical application, storytelling, memory, and cultural experience.

“The utilization of tea is countless; the tannins in the tea help a lot to renew the cells in the body, it is not medicine, but it helps with healing.”

The Gongfu Cha ritual with a traditional Taiwanese tea master

The ritual she performs as we sit and share our stories is the Gongfu tea ceremony. And she explains the brewing ritual in detail and the utensils placed meticulously in front of her. She starts by explaining how to brew tea in the tiny teapot; she speaks about balancing the tea in the balance and sharing cup, the importance of the aroma cup, and then your cup for drinking. The whole set is called PingMing. It is such fine ceramics and straightforward and earthy designs; it’s minimalist. I thought the tea utensils did not take away from the entire experience. On the contrary, it complements it; the focus is on the tea, not the utensils.

“Ming is another word for tea; you use this word if you elegantly speak of tea,” she explains.

Gongfu is like Chinese style Kung Fu, the martial arts. This is an old tradition. She points at the tea table and explains that this is the tea table, and in earlier times, they used a tea ship. She points to a brown ceramic bowl. And there was no smell or aroma cup. The ritualistic ceremony she had been doing the whole morning, whilst sharing stories and sipping tea out of tiny teacups, is an adaptation of Taiwanese style GongFu. The aroma cup is a traditional Taiwanese way of drinking tea.

“They call this ceremony the Gongfu tea way. It is the ritual that creates the right atmosphere for drinking tea.” There are traditional ways connected to conventional stories. “Brewing tea means experience; this is the Gongfu.” Mrs Chang explains.

Show me your Gongfu

“Sometimes in the old days, a customer would walk in, sit down and say to the tea master, “show me your Gongfu” show me your way of brewing tea”, the tea master continues.  Every tea master has a different way of making tea, and every tea ritual is other, which is the art of the Gongfu ritual.” This struck me. This tea master is showing me her Gongfu.

The practice of making tea, the secret steps, the balanced way is your Gongfu as a tea master.

You have to be familiar with a tea master to walk into the shop and say, “show me your Gongfu”, Mrs Chang says and laughs aloud.

The Gongfu ceremony is storytelling Mrs Chang says. Stories about generals and war and how the general serves tea to his soldiers. “It is based on storytelling whilst drinking tea; there is also a special way of serving it whilst telling stories.”

This is Gongfu style. True Gongfu. Proper tea, proper ceramics, exciting stories.

Mrs Chang Wen-Hsin, owner and tea master at Ten Shang's Tea Co in Taipei, serving High Mountain Oolong Tea in a traditional GongFu tea ceremony. Photo Lizane Louw

What tea to drink?

The Gongfu tradition, according to a Taiwanese tea master

“People ask why we use tiny pots and cups; they are for tasting, not drinking. This is tasting. Like wine tasting, you are not drinking wine; you taste,” Megan translates.

“Your body is more sensitive to taste if you do it like this. This is the traditional way.”

“Tasting tea is like telling stories; while you are researching tea and writing about tea, in the end, you will find that you are writing your own story; that is what attracts people to drinking tea,” her mom says.

Mrs Chang suggests that I start from the middle, drink middle-quality, lower quality, and higher quality tea, and not just focus on one type of tea. “Remember to trust your tongue and your body; your body will tell you what you need and what is good for you. Your body has a preference. This will come from your body. Your body will be sensitive.”

The first tea we had was the 35-per cent fermented tea. That is the High Mountain Oolong tea. Mrs Chang’s favourite. I decided to buy some of this tea. It comes with a hefty price tag.

My introduction to High Mountain Oolong tea

I am a special guest, the master of teas says, and because this is not my first time drinking tea with her, she decided to introduce me to this tea. “This kind of tea, we don’t introduce this kind of tea to people who visit for the first time. This is a new style. We will introduce you to more advanced teas if you want to know more about tea and learn more about tea.”

“When you are young, you drink light fermentation; then, you can drink higher fermentation when you are older.”

“And then you can know the differences in tea, practice to have your style, find your best taste, find your way of presentation and own way of brewing.”

“Tea is my life; for me, it is just like breathing,” she says as I take my last sip.

“Tea connects her to her life, when she was born, when she was a child, when she got married and when she had her children. So she is very proud that this shop, such a small little tea shop, is so popular and that so many people around the world would come to visit such a tiny little teashop,” Megan summarised her mom’s words as the tea master, Mrs Chang, looks at both of us and smiled.

“Every time we share knowledge and our passion for tea, people have unique experiences. In Chinese, we say, use the tea to make friends and meet again.”

“People feel home here; whenever they don’t know where to go, they can visit our teashop,” Mrs Chang says.

Taipei, Taiwan. Mrs Chang Wen-Hsin, owner and tea master at Ten Shang's Tea Co in Taipei, serving High Mountain Oolong Tea in a traditional GongFu tea ceremony. Photo Lizane Louw
Taipei, Taiwan. Mrs Chang Wen-Hsin, owner and tea master at Ten Shang’s Tea Co in Taipei, serving High Mountain Oolong Tea in a traditional GongFu tea ceremony. Photo Lizane Louw

On an A3 calligraphy artwork against the back wall, behind the small orange and black ceramic teapot exhibit, is some Chinese writing next to a big orange stone Buddha. I asked Mrs Chang about this, and she says it is the Tao of Tea. At that moment, I realised that I am in the presence of a real master. A master that is not only teaching me about tea and a whole universe in my teacup, but she is also teaching me a way of living, a way of breathing and existing—my new tool of discovery, tea.

The Tao of Tea, Taiwanese Tea Master

How you drink tea shows how you treat people. Serving tea also shows how you treat people. The tea philosophy is based on how you treat people and, in the end, yourself.  Always leave space for yourself. A full cup of tea is not good.  Serve 70 per cent and leave a 30 per cent space. “

“He who knows where to stop…. It is a measurement of life. While you are working, your relationships this is balanced. The word and philosophy explained in Chinese means the unit of measurement.”

Today, again, at the bottom of this tiny ceramic teacup, I learned so many things. I was sitting in the presence of a true tea master. I learned a cup is life, a cup is full of stories, and a cup is a universe of knowledge. This philosophy of tea is connected to this ancient Chinese Tao philosophy.

This is the teaching, the Tao of Tea.

Want to know more?

You can read more about my tea adventures and how I got into writing about tea, The Tea Diaries.

For those curious about this ancient tea ritual, here is a video by Slice. A Traditional Gōng Fu Chá 功夫茶 ceremony Led by Master Wing Chi Ip | SLICE

The Tea Diaries and Adventures with Tea

A woman picking tea in a tea plantation in Nantou Taiwan. A photo by travel journalist and photographer, Lizane Louw.

 Finger Tea Story House Tea Plantation. Mingjing Township, Nantou. A woman handpicking Oolong Tea in the plantation, 480 m above sea level in Mingjing, the tea village. Photo Lizane Louw

Finger Tea Story House Tea Plantation. Mingjing Township, Nantou. A woman handpicking Oolong Tea in the plantation, 480 m above sea level in Mingjing, the tea village. Photo Lizane Louw

I have always had love affairs with coffee and tea. The light, fruity, floral scents of tea suited my summers and springs and the thick, nutty, dark and rich chocolate aromas of coffee for my autumns and winters; I kept tea diaries about my adventures with tea

I travelled the world searching for spices and textile prints, flavours and tastes and decided to put together this series of tea stories in a collection, The Tea Diaries and other tea stories.

Growing up with tea

My tea stories and sensory journeys with tea started early. My first memory is from my kindergarten class in Cape Town. We used to sit lined up against a wall on the cold cement floors of the school, our little hands folded in our laps, waiting for a sterile metal cup of Rooibos Tea. The teas in these metal cups were milky white and sweet and had a strong earthy herbal smell.

Growing up in South Africa, we lived very “British”. There were always delicate white porcelain teacups with flowers and saucers and a beautiful teapot served on trays with cookies. Grandma and mom served tea the British way with sugar and milk. I have often wondered why we drink tea with milk and sugar, but it took many journeys to far-off places and living in Asia for eight years to figure out why South Africans in South Africa would drink tea the British way. South Africa has a long history with the Brits, which is also reflected in one of our favourite pastimes, drinking tea.

I remember my grandma’s heavy Imboya table, with white knitted doilies. The multi-pattern doilies were hand-stitched with white cotton yarn; they looked like crocheted lace. The whole set up so delicate. I was always scared to bump over a teapot or teacup accidentally. I never wanted to stain these soft hand-woven table and tray decorations. It was also Ouma who introduced me to this magical plant from the Cederburg mountains.

Tea, the British way

The Brits, of course, built their tea drinking traditions in Hong Kong, which was a British colony. As they say in Chinese, Nǎichá or milk tea, was the British tradition of drinking Chinese black tea with milk and sugar. This tradition spread over to all British colonies because, as we know, the Brits love their cucumber sandwiches and afternoon tea.

So black tea, the Lipton brand, with sugar and milk was my first real introduction to tea. Lipton, and Rooibos are made from the red bush, a fynbos species in Southern Africa. As I figured out years later, Rooibos tea was a robust and healthy herbal tea. Grandma introduced Rooibos and their medicinal value as herbal tea to me as I grew up visiting them on the farm in Clanwilliam. I was so impressed with her words and the healing properties of this red bush tea that I used to collect bags of Rooibos and infused this in my bathwater. Bathing in tea is still a tradition in my house today.

Mingjing Township, Nantou. Oolong Tea in the plantation, 480 m above sea level in Mingjing, the tea village. Photo Lizane Louw

Tea legends and tea stories

I have often wondered where tea comes from. There are a lot of myths about the first cup of tea. Legends in India tell stories of Buddha, the first man to drink tea. The legends declare that during his seven years of sleepless contemplation, Buddha harvested a few young leaves from a nearby bush where he was meditating. The tea myths retell that Buddha plucked a few leaves from a nearby bush, clipped them and added the leaves to boiled water to infuse them. The story goes that this helped the Buddha fight fatigue when he began to feel sleepy. The legends refer to this bush as a wild tea plant.

The Chinese also have their legends and many stories in ancient manuscripts and historical texts.

Lu Yu’s book the “The Classic of Tea,” tells the story of Shen Nong, also described as the “Divine Farmer” or “God of Agriculture” in this classic book, translated from the Chinese, the “Cha Jing.”


Shennong, the divine farmer who discovered tea first. Shennong (神农) translated means “Divine Farmer” or “God of Agriculture” in Chinese. Source: internationalteaexpert.com

Shen Nong

According to legend Shen Nong was sitting beneath a tree while his servant boiled the drinking water for dinner. Some of the leaves from a tree nearby fell into the water he was boiling, which coloured it brown. Sheng Nong was interested in this brown-coloured liquid, and he drank it. “The divine farmer” found the drink refreshing, and the myth goes that this is how tea was created. And of course, because tea is so delicious and refreshing, the word spread, and tea culture developed.

No one knows the actual origin of tea; as my interest in tea, coffee, herbs, and spices grew, I searched for the best teas and coffees on my travel journeys that took me to over 60+ countries.

Love affairs with coffee

My love affairs with coffee were winter affairs. From dark, black, thick instant coffee in the mornings on the farm, when we helped to milk the cows, to mud coffee in Tel Aviv on a hitchhiking trip with a friend, south, from Tel Aviv to Eilat in Israel.

The coffee in Spain was memorable, served in tiny cups, café con Leche, coffee with milk, in the morning market when I went to buy fresh bread, olives, tomatoes and smoked ham. The coffee was sweet and complimented the new smells of freshly baked bread and Mediterranean delicatessen in the morning markets in Santa Catalina, on the island of Mallorca.

I discovered Blue Mountain Coffee on visits to Jamaica. These coffees, of course, in my opinion, are the best in the world. The fascination comes from my love for reggae music and, of course, the Blue Mountains in Jamaica. Unfortunately, I only drove on the coast from Montego Bay, via Ochos Rios to Port Antonio; I saw the Blue Mountains in the distance. I saw enough to be drawn to the island and the heavy, nutty-chocolate, thick Blue Mountain Coffee. It has been over 20 years since I have been to Jamaica, but I still drink my Blue Mountain Coffee in winter. I got a syphon coffee maker and hand-ground coffee grinder for Christmas two years ago, so my journey of discovery of coffee continues.

Tea journeys and the tea diaries

The tea journeys and memories are the most memorable and were also the most intense learning experiences. I spend months travelling India, crossing the Indian continent in 3rd class train compartments cramped with other pilgrims, wallas and travellers. The chai wallah was announcing freshly brewed masala chai between stations: Chai, the Hindi word for tea.

Masala Chai and samosas. A hot milk tea drink and spicy vegetable snack combine the flavours of India. The smells are sweet, aromatic and spicy. Masala Chai, the aroma of herbs and spices, sweet and spicy and the milky taste combined with the vegetable dough triangles. These Indian traditions of food and tea were enough reasons for me to stay for months. The backstreets of Delhi, Jaipur and Varanasi still have the best Masala Chai; there are chai wallahs on every street corner, from Uttar Pradesh to Kerala.

Each region, of course, has their masala flavours and spices that spice up its peppery milk tea. India is sewage, incense, curry and masala chai.

Taiwan tea stories

My journeys with tea and coffee and my curiosity about herbs, spices and culture took me over the world for 20 years. I think I have visited over 60 countries; I stopped counting. These experiences have inspired some of my most enjoyable journeys, The Tea Diaries and other tea stories.

After arriving in Taiwan for the second time in 2016 after my extensive samosa, curry and masala chai trip through India, I discovered a more profound passion for tea.

It was in Taiwan, in a small village, one train stop from where I lived in Taoyuan, that I discovered the Chinese way of drinking tea.

The Chinese, and of course the Taiwanese way of drinking tea, challenged my whole perception and understanding of what it is to drink tea and why we drink tea. A real new world of discovery awaited at the bottom of a Pinming teacup.
The Indian way of drinking tea awoke my senses, and the tea was just a complimentary addition to my journey. Still, in Taiwan, the word tea established its meaning in my travel vocabulary.

Tea is the second most consumed beverage in the world after water –– and from sugary Turkish Rize tea to salty Tibetan butter tea, there are almost as many ways of preparing the beverage as there are cultures around the globe. Where did this beverage originate, and how did it become so popular? Shunan Teng details tea’s long history.

Discovering a tea and ceramic village

The word tea is defined by the Oxford Dictionary as a hot drink made by infusing the dried crushed leaves of the tea plant in boiling water, so Chinese. It also defines “tea” as a light afternoon meal consisting of tea to drink, sandwiches and cakes, so British.

Living alone in a country where you don’t speak the language can sometimes be challenging, but these challenges frequently take you to unexpected places and on incredible journeys.

One such journey of discovery took me to Yingge. When I first heard the name of this renowned ceramic art village, I thought about the children’s story Heidi by Johanna Spyri. This story is about this small girl living in the Alps with her granddad and all her adventures. I thought that the name Yingge sounded like one of Heidi’s friends. She might have been the girl that milks the cows. I had no idea how a Swiss-German name ended up being a village name on a small Island south of China. I am still trying to figure that out.

Yingge then is where my love for tea developed, and my serious research into tea culture and teas began.

Yingge, a sensory tea experience

Yingge is a short train ride from Taipei. It is located on the Dahan River in southwestern New Taipei City. The most famous street, Old Street, is a walk away from the Yingge train station. Tourists are welcomed to Yingge with English street signs and directions, so it is hard to get lost, but it is easy to lose yourself.

Upon arrival in the village for the first time, I was utterly taken with the mosaic work on walls, artworks depicting teapots and mythical figures in all colours and shapes. The Japanese Colonial architecture is eye candy.

 I have often jumped on the train to Yingge to stroll through the cobbled old street. The smell of freshly baked baguettes and bread hangs thick in the air on Sunday afternoons. An old lady sits and plays a round ceramic flute in a small Buddhist temple down the street. This is the soundtrack of Yingge. Yingge is an art and culture experience that awakens all senses.

I would stroll down these cobbled streets often and imagine myself being somewhere in Europe. The village seems quite out of place here in the Far East.

The tea culture in Yingge

I fell in love with Yingge and its tea culture for many reasons. First, the village’s name reminded me of my European descent, and then the ceramics and the application of ceramics to religion, daily life and architecture make this art village stand out. Everything is functional and decorative. A certain kind of Zen to the place is tough to put into words. It is a peaceful and creative place. Little did I know that my visits to this village would inspire many tea stories.

On one such adventure to Yingge, I met Nichol, a tea master. Nicole runs a teashop at the bottom of Old Street called AllForTea. I discovered this tiny little teashop by chance on a stroll one Sunday.

Drinking 50-year-old tea

That Sunday afternoon, I sat with Nichole for three hours, taking part in a traditional tea ceremony, not knowing what I was experiencing. I had my first taste of 50-year-old tea. I can imagine how clean the earth must have been when this tea was harvested. It tastes like clean dirt: earthy, heavy and woody.

After I left the teashop that day, I felt somewhat lightheaded, the colours around me were very vivid, and I felt my nose and chest opening in a way I can’t describe. I think I was tea drunk and “tea high” the feeling was euphoric, but I wasn’t sure if it was the tea or if it was just me being swept away with the tea experience.

Visiting the teashop regularly and observing what Nicol did during the tea ceremonies made me more curious, I asked her numerous questions that she explained in her broken English. Upon one of these visits, I decided it was time to invest in my tea utensils. I bought a tiny black ceramic teapot with red cotton string tying the lid to the tiny handle. I also bought a brick of 12-year-old tea. This brick is a round, compressed tea block; it looks like a flat cake. You chisel the brick with a special tea knife and tea needle. This silver tea needle I got as a gift from Nicol, and I set out and bought all these unique utensils I needed after that because I felt that I needed that tea Zen feeling in my own life.

I started reading up more about Yingge, ceramics, Buddhism, Zen and art of tea. I found a place where all these natural elements of Buddhism, the minimalist aesthetic portrayed in art and household utensils, comes together. All around the village, there are masters, masters in art, masters in cooking and of course, the tea masters.

The Gongfu way of making tea

I decided that this is the aesthetic that I wanted for my life. The tea experiences and stories from this tiny village with the name of a Swiss-German girl profoundly impacted me.

Time stops when you are drinking tea the right way. Or at least this feels like this is the right way because of the ritual involved. Drinking Gongfu tea is a complex process.

One Thursday in late November 2018, whilst battling with my master’s degree, I had a chance to revisit Yingge, this time with someone that also wanted to have a real tea experience. The village was a must-visit destination at least once a month, just for inspiration for my art and, of course, to spoil myself with ceramics for my house.

So, during some serious writing for said master’s thesis in journalism, I had this visitor from South Africa. I took her on a walk through Yingge and needles to say we ended up in the teashop with the tea master. After about an hour, Nicol showed me the way to a table set up for Gongfu, with a Gongfu tea set. I finally learned how to set this up for a ceremony. It was an extraordinary moment in a tiny little teashop, drinking teas I had never tasted before. I finally shared the ancient ritual this friend had only heard of in my stories. I was doing my first Gongfu tea ceremony under the eyes of my first tea master.

Gongfu, if translated, means “making tea with skill.” I decided I want to master the art of tea making.

Until that moment, even though I was performing the ritual with precision from observation, I wasn’t quite sure what I was doing. It was still just an everyday ritual for me. My Chinese is poor, and I am left to discover much meaning from observation.

Becoming a student of the tea leaf

I kept burning my fingers with the tiny little teapot, the Gawain. This is a handleless little pot used to infuse the tea. As my learning continued as a student of the tea leaf, I learned later, just like in martial arts, there were various ways to hold this tiny little pot so that you don’t burn your fingers. I instinctively used a yin position in my hand not to burn my fingers. I realised that this little teapot or teacup would be a teacher. With the Gawain, my education in Gongfu and tea started.

There is something about time that stands still when you focus on making a proper cup of tea. It also helps if you have High Mountain Oolong tea. Probably the most fragrant tea I have ever smelled.

In a tea-tasting ceremony, you will also come across this tiny little fragrance cup. The tea ritual is quite complex, but one part of the ritual is just smelling the tea. High Mountain Oolong tea smells like a mix of jasmine, mango, grapes, peach and fresh grass. With every pour, the tea becomes lighter. You can infuse the tea leaves ten times. It is a magical experience to watch a tea master wash tea leaves and the tiny ceramic teapot that goes with this special ceremony.

Teapot adventures

On that visit to the teashop, when I did my first ceremony, we decided we wanted to go in search of the perfect little teapot. I shared my love and passion for tea with the visitor, and we decided to set out to Yingge a week later on a teapot adventure, searching for the perfect little tea ceramic tea infuser.

We were rummaging through a variety of shops lining the cobbled street. I created pictures as we walked through the shops to visually document the teapot search.

The first Gawain’s we found were meticulously designed. I have never seen such good lines and functionality on a piece of ceramic art. These tiny teapots were Zen masterpieces, tea instruments that can stand on their sides, balancing against gravity. They were green, the colour of fresh olives. I was mesmerized. It had a hefty price tag, and I walked away from this set with a heavy heart.

In search of the perfect tiny teapot

I kept searching the whole day, having the perfect little minimalist Buddhist tea in mind. I walked into each shop, touched and “oohed” and “aahed” at all the tiny teapots I saw. Before heading home, I finally found a little shop stocked with the white ceramics I was looking for. I bought the Gawain, the filter, the tea pitcher and pinming cups. The tiny little teapot arrived in my life in the form of white ceramics, simple lines, with a lip that curved at the top. The pingmin cups echo the design of the Gawain. It is so simple but so profound. When you drink the tea, it feels as if your lips curl around the edge of these tiny teacups. Perfection.

We headed to the Buddhist shop on the corner of Old Street. Monks from the nearby temples buy their wooden eating utensils and wooden bowls, trays and wooden tea utensils in this shop.

I am stoked up on everything I needed. I am ready for my adventures with Gongfu Cha.

The impact this experience has had on me is rather difficult to put in words. I suggest that anyone who loves tea and art should visit Yingge. Anyone open to discovery, not only of art and visual aesthetics but how the Buddhist lifestyle and a simple tea ceremony can teach one to be present, mindful, and in the now.

All of this, a world of discovery, in a tiny cup of tea made from the best loose-leaf tea from the high mountains of Taiwan.

If you want to read more, read the Tea Diaries and other tea stories.

A masterpiece of ceramic art, the teaware art of Ten Ting-Sou. This is the most beautiful teapot I have ever seen. Photo Lizane Louw
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