Tea as experience

When I entered the small Taiwanese eatery in the Sellwood district of Portland, I was reminded of the joy that could come with a simple cup of tea. Two decades before, I had traveled to Japan where I was allowed to take part in a tea ceremony that gave me a new appreciation for the consumption of the beverage. The Japanese evolved tea into an artform, taking great care in the process of serving and sipping this cultural pleasure. In my small booth, I revisited that experience as the menu held few items I was allowed to taste after starting a stark diet to deal with a health ailment. Green tea was listed on the back of the menu, found only after rolling the card in my hands a few times in search of options. I ordered a green jasmine, promptly served in a small, elaborate pot with dried peas and a tiny cup. I let the looseleaf sock steep as I watched the other patrons. Soon a pleasant smell wafted its way up to my nose announcing it was in bloom. The tiny serving, in a cup that could be grasped by two fingers, seemed to invite the guest to savor the experience, rather than gulp it down. I naturally slowed down, and enjoyed each small action taken by the guests and the waitress whizzing past with another plate of interesting noodles. Sometimes smaller amounts lead to a fuller experience.