Korea

As I’m sure many of you know; I study ChaXi with Teaparker (Chih Jung Sien) and Stephane Erler of Tea Masters Blog; and like them, I like to make ChaXi in far away, hard to reach, exotic locals. Sometimes The Penn State Tea House just doesn’t cut it,

For those of you who don’t know, Korea is obsessed with with coffee. The history of tea is long, exciting, and full of cultural depth; but coffee is the here and now today. Most of the coffee in Korea is terrible; if you think my letter to Saints in

Guest Post by Pat Penny: During our temple stay at the beautiful Daeheongsa  (Temple) we had the chance to visit two hermitages. The monks at these hermitages harvested and processed there own tea from the wild tea trees growing in the temples land. The first hermitage we visited was ilchiam

We spent two days with Professor Park, Director of the Paik-Inje Memorial Library, and Mr. Jang, Manager of the Paik-Inje Memorial Library traveling from Gimje to Gurye. First we stopped for lunch in Muan for a traditional Korean meal, with lots of banchan (Korean Side Dishes). Like all Korean food,

I’m what people like to call “an adventurous eater”. Their isn’t much I shy away from, so when the chance to try a local delicacy came up, stewed silk worm, I grabbed the bug by the belly and wondered just how good it would be! Now this wasn’

Guest Post by Liz White: Bagel, salad, wrap. Hello! My name is Elizabeth White and those three foods were what my diet has consisted of from last year, until now. This trip is my first time ever out of the country, and the food here is wildly different from what