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From the Editor’s Desk
- Sue Worthman
Hard to believe it’s September already. One minute we’re in the lazy days of summer, then suddenly we’re in the midst of a rush—school begins, business picks up, the days shorten, the leaves fall, and the general pace quickens, almost in anticipation of the holiday frenzy to come. There’s delicious abundance in the midst of this, as markets overflow with late summer harvests. In California, that means mountains of tomatoes, eggplant, peppers, shelling beans, squashes, pears, figs, and melons. In Asia, it brings the Autumnal tea flush, also known as ‘second flush’, which produce teas that tend to carry more body and color than those of the early spring.
Abundance, color and fullness are also key elements of the Chinese Autumn Moon Festival, which takes place mid-month. This most important Chinese holiday, second only to the Lunar New Year, is an ancient celebration of summer harvests, as represented by the fullness of the moon and the beneficence of the moon goddess, Chang O, said to live in the moon. That sense of bounty, blessing and generosity characterizes the modern Moon Festival, which is much like a Chinese version of the American Thanksgiving. The holiday is similarly infused with a spirit of gratitude, and centered on abundant food.
So in this month that celebrates the wonderful, generous side of nature—human and otherwise, we’re featuring ideas, recipes, people and teas that reflect that spirit. You can read up on the “Five Element” theory, and how it applies to tea and your health; uncover a search for identity that ends in harmony; make your own sweet ‘moon’ treats and even sample a tea named for the goddess of healing.
No need to rush, or even be ‘flush’. It’s all waiting for you at L’Amyx. We’ll keep the kettle on…
Special note: If in this particular time, this particular September, you find yourself contemplating notions of time (moving too fast, moving too slowly), action and reaction; the interplay of nature and human nature, of natural elements and the man-made; abundance and lack, community and isolation, stop a moment. Consider something or someone for which to be grateful. Share that moment—however you choose, however you can. You will find yourself in good company.
Tea Education: Tea and the Five Elements
-Sue Worthman
No, that’s not a new band. According to Chinese Taoist philosophy, all things in the universe are interconnected, and there is a set of five elemental forces (chi) at play that must be kept in balance for there to be order and harmony in ourselves and surroundings. These 5 elements—wood, earth, fire, metal and water—are within and around everything, and affect everything. From rock to river, sound to motion, human bodies to houses—all can be described in terms of the five elements. Each ‘thing’ can be described by its individual qualities. For example, the earth element is associated with growth and nourishment, so the spleen, which monitors the blood – digesting debris and producing antibodies when necessary – is categorized as an earth element.
Of course, balancing five elements is a little more complicated than achieving harmony between two opposing forces. According to Chinese system, each element acts upon two others, either giving birth to them or controlling them. Wood, for instance, gives birth to fire and controls or suppresses earth. Similarly, fire gives birth to earth and controls metal. To give an example from nature, a plant (wood) grows when it is given water. When burnt, wood fuels (gives birth to) more fire and the burnt ashes subsequently return to (and thus influence the nature of/control) the earth. All the elements are constantly interacting with other elements – none stands alone.
Matching body element with tea element
Like bodies, teas can be classed by the elements. Even the growing and brewing of tea involves them: metal (minerals in the soil in which the tea grows), wood (the tea plant), water (that brews and brings tea back to life), fire (the “sun” that heats the water), and earth (the “mother” of tea and substance of teapots).
Black – Water
Green – Wood
White, Yellow – Earth
Oolong – Fire
Herbal – Metal
We’ve written in previous articles about the notion of ‘heat’ and ‘cold’ in Chinese medicine, and how it relates to tea. Oolong tea (fire) builds heat, and is thus best drunk in the fall and winter months. Green tea (wood) on the other hand, has cooling properties, and is best drunk in spring and summer. That’s a good rule of thumb for seasonal eating and drinking. But what about specific complaints or symptoms? A preference for sour foods, like pickles, might mean that one’s wood chi is too high and is overpowering ‘earth’ (the spleen), which could mean liver problems. Drinking green tea—i.e., wood which gives birth to fire and controls both wood and earth, could help bring one into balance. Chrysanthemum on the other hand—an herbal tea—has the character of metal. As metal gives birth to water, and controls fire, it’s often used to reduce fever and flu symptoms. It’s also why peppermint tea can help ease upset stomachs. White teas, whose element water gives birth to earth (which controls the spleen and stomach) stimulate the digestive tract, and make us feel more grounded when we’re upset.
This article is only a glimpse into how tea can be used as more than just a wonderful beverage (and terrific antioxidant). A detailed explanation of how Five Element theory is used in diagnosis and treatment is beyond our scope.
Suffice it to say that tea can help lift more than one’s spirits. Know your body, select a tea and find your balance. May the (interconnected) force be with you.
Tea Recipe: Red Bean Paste Moon Cakes
As pumpkin pie is to Thanksgiving, so are Moon Cakes to the Chinese Harvest Moon Festival. Traditionally made with special molds that leave the cakes with decorative tops after baking, this recipe uses a standard muffin tin. For the real deal, buy them at a Chinese bakery
–makes 8
4 cups unbleached white flour
2 tsp. baking powder
1/2-cup sugar
1/3 to 1/2 cup vegetable oil
2 eggs, lightly beaten
6 to 7 Tbs. cold water
1 cup sweetened red bean paste*
*Note: you can buy canned bean paste at an Asian market or make your own by grinding one can of adzuki beans in a blender or food processor, and adding up to ¼ c. sugar to taste)
1. Preheat oven to 375 degrees and grease muffin tin. Sift together flour and baking powder. Stir in sugar. Gradually mix in oil, then the eggs. Add cold water a little at a time, until dough just comes together (like pie crust).
2. Tear off 2 to 3 tablespoons of dough and press it THINLY into a muffin cup, covering bottom and sides. Put 2-3 tablespoons red bean paste inside the cup. Take 2 more tablespoons of dough and flatten it with your palms to make a round. Press it on top of the filled muffin cup, pressing together the edges with a little water so that no crack remains. (This prevents filling from seeping out during baking.) Brush the top with a bit of beaten egg. Repeat with the rest of the dough and filling.
3. Bake for 22 to 25 minutes.
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Musical Wednesdays
Make Wednesdays your night for music with L’Amyx. Vocal guitarists are this month’s feature, and we’ve got four weeks’ worth to check out, in styles from emo to blues, folksy to funny.
9/7 Musashi Lethridge, Blues, Guitar and Vocal
9/14 Nate Cooper, Guitar and Vocal
9/21 Mark Denni, Classical Guitar
9/28 Sharon Knight, Celtic
Artist Exhibit
Robert Mui’s Photo Exhibition
Robert Mui’s exhibit includes landscapes from the Grand Canyon, Canada, and China. He has taught photography at the University of Guanzhou and held positions on several photography associations. His work has been published in magazines in China and Hong Kong. He currently photographs events for the cities of Oakland and Alameda.
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Wilmer Fong
Identity Guru
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Favorite Tea: Bo Lei (Pu-erh)
Who among us doesn’t know about a search for identity? Something by which we distinguish ourselves? Businesses, like people, use ‘identity’ to help define and express their intent, philosophy, style and purpose. When L’Amyx wanted to establish its identity, it turned to San Leandro-based, strategic design expert Wilmer Fong and his associates in wilmerfongDESIGN. “When Marcia and her partners came to us, it was to create the brand, and carry that over to everything—packaging, color schemes, etc., “ said Wilmer, who started his company almost thirty years ago. “As specialists in the food and beverage industry, we understood what they were trying to create with the tea café, the sense of spirit, nature and Asian-influence for the company, and the design needs within that. The monkey logo grew out of the stories Marcia told of tea-picking monkeys, monks tending crops and the beauty of the tea-growing environment. We chose colors that convey a “close to nature” feel and, given the seasonal importance in tea crops and Chinese culture in general, developed a “four season” concept for the packaging.”
WFA is now working to extend L’Amyx’s brand in a second generation of packaging, and images. The ‘four season’ concept moved earlier this year into a ‘five element’ theme—wood, earth, fire, water, metal. —that is now reflected in all the L’Amyx packaging, including the new tea canisters. The packaging photos—fire flames, gray stones, cool green bamboo stalks, water rings—evoke the natural elements that are associated with the various tea types.
And what element and tea most draws this gifted designer? “Well, um, I’m more of a coffee drinker,” confessed Wilmer. “But I do really like Bo-Lei. It helps with the digestion.”
We may not identify with Wilmer’s taste for coffee, but we have no doubt that this creative, gifted designer is in his ‘defining’ element. For the proof of that, just look at L’Amyx.
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