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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/

Extreme ChaXi: Climbing at the Gunks

What does it mean to be a climber? What does it mean to accept and face the risk inherit to scaling walls of stone that normal human beings would wisely not tread near (least cling to)? Does it mean you’re cool or brave? Does it mean you’re young

What it takes: Barista Cup

4:00 AM. The streets of Miami are dark. A loan beacon of light stands out of the twilight haze. I drive, sleepily, towards the light. Panther coffee is deserted save for Ryan Hall, Camilla Ramos (2012 South East Region Barista Finalist), and myself. I’m here to help Ryan

Application of Knowledge: Cups

I spend far too much time at Panther Coffee, as I’ve mentioned before, using it as my office and a source of (almost) infinite energy. I still drink tea in the mornings, and at night but most of the rest of my days in Miami are spent sipping coffee

Last day in Panama!

What do you do when the research is done? Party on the coast! At a club built over a sunken barge in Bocas Del Toros! I also did some scuba diving, looking for shipwreak teaware! (I didn’t actually find this piece… but it’s mine!) Bocas del Toros is

Errata de Panama

The sights of Panamanian life include some great fodder for thought and photo. From the exquisite natural beauty of ocean side palms: or the denizens of this fine jungle, adapting well to the slower pace of life in the tropics: I manage to find the local Kosher fine food market:

Coffee Tasting at Casa Ruiz

Casa Ruiz is a top green coffee producer in Panama. I know that mat ruffle some feathers, but, after a good 4 days of working with the Dr. (Dr. Ruiz has a PhD in engineering), I can say I have no doubt of their processes and their production quality (of

Seattle is Awesome

Arriving back in the united states is always a little odd after so long away; getting off that plane and traveling alone through Seattle as my gateway for English and Americanisms, the tastes and smells and air are so different, and all of that fades to a jaded background static

Extreme ChaXi: Seoul to Seattle

I had a bit of a unusual flight plan, stopping off back in Seoul for an hour (just enough time to swig some makgeolli and soy milk, separately) before jetting over to Seattle for a bout off coffee tastings. How could I resist joining the mile high chaxi club? Ya,

Shinto ChaXi

We hiked up behind one of the largest Shinto complexes in Southern Kyoto, walking along a stream, and stroling just fast enough to keep the mosquitoes at bay. We came to a beautiful spot on one of the many branching trails, Shinto shrines in every direction, and made chaxi by

Matcha Production at the ShunSho Factory

I was quite right to conjecture that matcha, even at its (available) best, is subject to very mechanized production. That’s not necessarily a bad thing; tea drinkers demand matcha of a certain quality, and companies rise and find methods to meet demand; much of the matcha is very good.