The Cha Xi Challenge, hosted by Rie of Tea Curious, wraps up tomorrow, and I have already shared three cha xi arrangements that I’ve created, but I wanted to share a fourth because it rather exemplifies my approach to tea practice. Today’s cha xi is a very playful little setup, where I tried to create a somewhat classic gongfucha arrangement using a very English tea set. I used my Brambly Hedge miniature tea set, with a 4-oz. tea pot and three tiny tea cups to approximate the classic tea-pot-and-three-cups arrangement that forms the ideal gongfu session.
The tea pot is originally made for tiny hands, but holds almost exactly the same volume of liquid as my Yixing pot, making it perfect for gongfu-style brewing, and poured out into three tiny cups, it is very similar to the idea of a teapot the size of a citron and cups the size of walnuts that is discussed in Yuan Mei’s first description of the tea practice of the Wuyi mountains that later came to be known widely as gongfucha. I used my well-loved practice of using a cake plate as a teapot saucer, and found that the milk pitcher made a lovely vase for a single rosebud from my garden, while the sugar bowl made a fitting vessel in which to display the tea leaves. They nestled into a basket with a cotton napkin as a base that fits the rustic-yet-refined aesthetic that Brambly Hedge evokes. As a side note, I chose a bud as a nod to the Japanese ikebana practice of choosing flowers that have not yet opened for arrangements so that the recipient can enjoy the full life cycle of the bloom.
And what better tea to pair with such a delightful setup than a honey fragrance black tea from Taiwan? Taiwan has become a place, which, in my mind, has exemplified the blending of modern innovation and traditional tea practice. Plus, black tea is the perfect tea for such an English tea set, while the honey fragrance suggests the flavors of the countryside and the sweetener that would be most available to the woodland creatures of Brambly Hedge.
But this is not just a playful mix of East and West in my tea practice: Like so much of my tea collection, this set has a story. This pattern dates to the year I was born, and when I was five years old and started kindergarten, my mother introduced me to afternoon tea when she would have a low tea (the traditional “fancy tea party” that is often mistakenly called “high tea”) each afternoon when I returned from school as my afternoon snack. She would enjoy putting together a selection of tiny sandwiches and sweets, while I would enjoy learning about the etiquette of the tea table. Obviously, the practice stuck with me.
Most days, we used an inexpensive white stoneware tea set, but as time went on, my mother found this set, one piece at a time, in antique stores. I remember visiting antique stores in the town in which I now live, looking for specific seasons we were missing, or the tea pot that proved elusive. It was a shared experience of collection in a time when you could not just sign into Etsy or eBay and find a dozen examples of full sets available with free shipping. Scouring antique stores and learning about the pattern became something of a passion for both of us, and we both still enjoy searching for new teaware, albeit using all tools at our disposal now.
So I suppose this cha xi is a perfect visual representation of the aesthetic of Tea Leaves and Tweed. It is both an attempt to remain true to the spirit of cha xi and gongfucha practice, while using a vintage English tea set, and one that retains a great deal of meaning and family connection. Plus, it is perfectly at home in the garden! And, of course, I spilled everywhere when I tried to pour the tea in the traditional way, circulating around all three cups to make an even pour in each.
NB: Nothing to disclose. If you’re interested in collaborating with me, please read my contact and collaboration information.