Instead, we went downtown, to The San Jose Museum of Art for a tea ceremony and it ws terrific.
From the museum's site:
The age-old eastern tradition of tea preparation and service encourages participants to focus with careful, slow attention on the color, form, aroma, and taste of tea, as well as the look and feel of the tea cup. Join Edward Gui, director of NanHai Art, to enjoy tea in a small group and share thoughts on the exhibition Your Mind, This Moment: art and the practice of attention.
Mr. Gui preparing. He first uses heated water to warm the cups and the pot. He then rinses the potted dry leaves. He uses a Cusinart deal-y to heat the water because each of the six kinds of tea -green, white, yellow, oolong, red, and black- are best served at different temperatures. A different pot and cups is used for each variety of tea.
We were served a green, an oolong, and a black tea.
This is Mr. Gui daily lunch routine which takes him about 30 minutes. I can imagine how, especially with a stressful job, this 30-minute medative break would set a better course for the rest of the afternoon. Oh and, naturally, he only uses loose-leaf tea from China. We do tea a couple of times a week and I can see how our 'routine' is probably going to be undergoing a couple of changes. That Cuisinart deal-y is very cool :)