Momo Yoshida is a serious tea lover and owner of Momo Tea (www.momotea.co).
She is a certified TAC TEA SOMMELIER TM/SM professional since 2010.
Born and raised in Japan with traditional culture around her, she practices Japanese tea ceremony with passion.
Graduating from South China Agricultural University with a major in tea science and ceremony, Sabrina Chen has engaged with the tea industry for more than 7 years. In 2008, she received the gold prize in tea ceremony competition. Since then, she has given tea trainings and performances in China, Macau and Canada, in order to share Chinese tea culture and bring this culture to new generations.
During 2011-2012, Sabrina worked at the Galaxy Macau as the tea sommelier and trained the “tea team”, setting up services for the resort.
Further she participated in scientific tea research and wrote “The microwave dry effects on oolong tea, 2011”.
Sabrina came to Canada in 2012 and finished her International Business Management Graduate Certificate at Seneca College and MBA in Schulich school of business. Now she is managing her company Tearoma(tearoma.com) which offers tea tasting class, tea ceremony class and premium Chinese tea in Toronto.
Reina is a fourth generation member of a tea house family in Japan. In addition to importing a collection of tea to distribute to retail and individual clients in Canada, she also offers Japanese tea ceremonies as a second degree Urasenke tea instructor (as her tea name: Sorei). Her mission is not only to introduce tea culture but Japanese culture to people in North America. Creating an occasion and celebrating the beauty of a moment is what Cha No Yu (Japanese tea ceremony) offers and this is what she wants people to discover through a tea ceremony. (https://ojapanesetea.ca)
Tea, this enchanting leaf from the East, has undergone millennia of evolution since the time of Shennong. By the Tang and Song dynasties, tea had become deeply woven into the fabric of society. In the Tang Dynasty, the method of boiling tea prevailed, and the esteemed Lu Yu’s Classic of Tea laid the cornerstone of Chinese tea culture.
In the Song Dynasty, tea preparation underwent a profound metamorphosis, shifting from boiling to the refined art of whisking. Emperor Huizong of Song, both a devotee and practitioner of this craft, elevated it to an art form. His seminal work, Treatise on Tea, meticulously outlined the seven stages of tea whisking—highlighting the finesse required in pouring water, the precision of wrist movements, and the stability of the foam—collectively known as the illustrious “Seven Infusions Method.” Every infusion demanded exact control, where the flow of water and the rhythm of the whisking defined the foam’s texture and its enduring luster. With dexterous hands, Song tea masters harmonized tea powder and water, producing a frothy, velvety foam called ‘mo bo,’ resembling delicate blossoms in milk. Set against the backdrop of a black-glazed tea bowl, the contrast between the white foam and the dark vessel created a vision of stark, breathtaking elegance.
In the Song Dynasty, tea whisking was far more than a craft; it became a pursuit of higher aesthetic and spiritual fulfillment for scholars and poets alike. The renowned poet Su Dongpo, in likening fine tea to a beautiful woman, seamlessly intertwined the artistry of tea with cultural richness, unveiling the profound elegance within the tea art’s quiet gestures.
In recognition of this ancient craft, tea whisking was inscribed in 2022 on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, a testament to China’s deep and enduring tea traditions, and its unparalleled charm on the global stage.
For the Song literati, tea whisking was a pathway to serenity and spiritual refinement, an art that transcended the material world in pursuit of inner elevation. However, with the dawn of the Ming Dynasty, the Dragon and Phoenix tea cakes gradually disappeared into the annals of history, and the tradition of drinking powdered tea in China faded with them. Yet, the legacy of Song tea whisking reverberated far beyond China, leaving an indelible mark on the Japanese tea ceremony, preserving its spirit in the heart of another culture.
Today, as we reflect upon the tea whisking of the Song Dynasty, we are not merely commemorating an ancient art, but honoring a profound aesthetic of life. Tea whisking carried the Song people’s quest for beauty, and across the span of a thousand years, it still shines with brilliance. It is not just the act of drinking tea, but an invitation to reflect on life—a harmonious union of life and art.