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Jason Cohen

Jason Cohen

Master of Ceremonies here and on Tea Technique. Previously, Founder and Executive Director of the Tea Institute at Penn State (defunct).

http://teatechnique.org/

An introduction and first approach to tea

This is a draft section of my upcoming book “An introduction to the art and Science of Chinese Tea Ceremony”. Please help improve it with your comments, suggestions, and hate mail! Tea, from its home in the southern reaches of China, began its involvement with humans as a spice, stimulant,

A rather small announcement

I’m writing a book! “An introduction to the art and science of Chinese Tea Ceremony” Most of the next 2ish months posts will be my draft chapters, or sections of chapters. The book may take some material from earlier writings on this blog, but the bulk of it will

Why we brew – Constructs for understanding, Part 3

This is part 3 in the “Why we Brew” series of posts. [Read Part 1 and Part 2] These posts are my writings on why we brew tea, and how we can understand the practice of ourselves and others. I hope this can be a conversation, and I would greatly

Why we brew – Constructs for understanding, Part 2

This is part 2 in the “Why we Brew” series of posts. [Part 1 is here] These posts are my writings on why we brew tea, and how we can understand the practice of ourselves and others. I hope this can be a conversation, and I would greatly appreciate your

Why we brew – Constructs for understanding, Part 1

Finally, back to tea and academia! This next series of posts are my writings on why we brew tea, and how we can understand the practice of ourselves and others. I hope this can be a conversation, and I would greatly appreciate your comments, suggestions questions, and clarifications. – Jason Individuals

Almost Extreme ChaXi – Seneca Rocks

Another Climbing Adventure! My friend, roommate, and climbing partner, the ineffable Andreas and I spent the first half of Thanksgiving Break climbing Seneca Rocks in West Virginia. It was awesome. Unsurprisingly for the end of November, it was also cold! Seneca is far more wild than the lovely Gunks, filled

Good News everyone!

An Okapi is born! Now to get my self to Belgium; I’d like a side of pomme frites with that Kosher steak. – Jason

Thoughts on Classifying Teas

This will be a quick post lacking the photos and reference links in most of my diatribes… The Tea Institute works on a semester lecture cycle, where our new students (prospective researchers) join one of our 3 tea ceremony clubs (Chinese, Japanese, or Korean), learn a ceremony up to a

ChaXi at Poe Paddy State Park

While Pennsylvania may have a low Okapi Count, making it difficult for me to find proper Kosher stakes, the state has a un-surprising glut of beautiful and well kept secrets. Just when Asia started to wear off of my mind, and as I was starting to think State College sits

Sourcing Water with a ChaXi

What water you use to brew your tea has a huge effect on its flavor, as has been repeated ad nauseum in books and blogs as a source of wisdom, improvement, and importance. And it does. Spring water isn’t magical (so they say), but a proper balance of minerality,