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Live Right Now - Episode 026 – Totally Tea!

“If you are cold, tea will warm you;
if you are too heated, it will cool you;
If you are depressed, it will cheer you;
If you are excited, it will calm you.” 
― William Ewart Gladstone

“Writing is a job, a talent, but it's also the place to go in your head. It is the imaginary friend you drink your tea with in the afternoon.” 
― Ann Patchett, Truth and Beauty

“There is something in the nature of tea that leads us into a world of quiet contemplation of life.” 
― Lin Yutang, The Importance of Living

 

How to Be Mindful with Tea:

 

About tea:

What I’m talking about is much more than Lipton’s that’s been thrust upon as the only tea on earth.

“There doesn’t seem to be a downside to tea. First, tea has less caffeine. It’s pretty well established the flavonoids in tea – are good for the heart and may reduce cancer.”

Tea meditation:

  1. Pay attention to the sound of the water heating and boiling in the kettle. Hear its bubbling and gurgling…. see wisps of steam coming from the spout?? Be open to your senses, rather than try to analyze what’s happening.
  2. Pouring the tea, watch the color of the water change as it meets the teabag. When your mind wanders into thought, gently return your attention to sensing.
  3. Lifting the teabag out with a spoon, feel, the weight of the bag dropping away as you tip it into the bin.
  4. Notice the warming of the cup that contains the hot liquid. How do your hands feel as you hold it?
  5. Bring the cup to your lips.
  6. Take a sip. Savor the taste—is it pleasant?
  7. Stay present to the swallowing.
  8. Pause and noticing a sense of peace or stillness within

 

For more from Chef Wendell including the “Eat Right Now” books and info on how to book Chef Wendell to speak to your group go to http://www.chefwendell.com.

To connect with the Live Right Now Podcast “like” our Facebook page or email us at LiveRightNowRadio@gmail.com.  

The Live Right Now theme music is “future soundtrack II” by Adam Henry Garcia from the Free Music Archive licensed under CC BY-NC-SA 4.0