As I have mentioned in different writings, sometimes, when there is so much information to share or learn, I don't know where to start or if the starting point I choose is the most appropriate with what I know or want to convey. This happens to me frequently when writing these pieces. But, as if that weren't enough, I then face another dilemma—different, yet equally challenging: In which category should I include what I am about to share?
Unfortunately, the "Sensory Dance" section is the most affected by this uncertainty. Since its very first edition, we have discussed how eating and drinking go far beyond taste, yet we often take it for granted. Moreover, providing a good gastronomic experience is not just about good flavor; factors such as the setting, aromas, presentation, reviews, thoughts, predispositions, and memories all play a crucial role. It's like the classic example: "We close at 6:00 p.m."
This is not limited to dining experiences but extends to hospitality. That is why the name "Sensory Dance" does not only consider taste or smell but all five senses and how each plays a key role in the host-guest relationship.
But how can we explore this topic while considering cultural and sensory aspects?
With tea, of course!
"When in Rome, do as the Romans do."
As I mentioned in "Choose Your Style," tea presents different "standards," remembering that these parameters have worked overtime to make understanding tea preparation more digestible. However, this does not make them axioms or infallible truths.
Understanding the "basic" styles is useful when first learning how to prepare tea. However, there is an entire world of styles to explore, as these have developed within each culture—similar to how languages evolve with regional variations. This does not make one language superior or inferior to another; it simply reflects how each community has shaped its own version.
Tea is no different: there are various preparation styles, some of which go beyond just being a style and are considered a "preparation ritual." Following the idea that a lesson should be long enough to spark curiosity but short enough to maintain interest, we will briefly discuss the Sado, Goor Goor, and Attaya ceremonies. We won't delve into technical details, as this could warrant an entire thesis, but rather focus on how, beyond taste and smell, both hosts and guests should be able to perceive the sensory dances that surround them.
Sadō
Sado has gained significant recognition in recent years. It is best known as "the Japanese tea ceremony" or "the matcha ceremony." If its essence had to be summarized in one phrase, it would be Ichi-go Ichi-e ("This gathering, only this occasion"), which is achieved when both the host and guests understand and practice the principles of Wa (harmony), Kei (respect), Sei (purity), and Jaku (tranquility). Although not explicitly mentioned, humility is also an inherent aspect of the ceremony.
For this reason, when the ritual occurs in a chashitsu (tea room), the host and guests enter through the nijiriguchi, a small door that can only be crossed by crawling. No matter how important, wealthy, or influential someone is, once inside, everyone is equal because they all entered the same way.
Goor Goor
Goor Goor is a beverage regularly consumed in Tibet. It contains tea, yak butter, and salt, and it is an essential part of daily life due to the region's low temperatures and long distances.
Drinking butter tea is a fundamental aspect of Tibetan life. Before work, Tibetans typically have several bowls of this drink, and it is always offered to guests. It is said that nomads often drink up to 40 cups a day. Since butter is the main ingredient, butter tea is a very hot beverage that provides high caloric energy and is particularly suitable for high altitudes. The butter also helps prevent chapped lips. (Teapedia, 2021).
Attaya
This is the tea ritual in Senegal, where three consecutive cups are served. The preparation process is lengthy and labor-intensive, mainly because its goal is to "kill time" and encourage social interaction.
The first cup of Attaya involves boiling a small amount of water relative to the tea. Then, the liquid is poured from one container to another for about 15 minutes and served to guests—a clearly over-infused brew. The second cup contains some sugar and mint, resulting in a lighter drink than the first but still with bitter notes. Finally, the third cup has a generous amount of sugar, balancing tea, mint, and significant sweetness.
Although this process may seem unusual, its depth extends beyond the cup. The first cup represents death, bitter and quick; the second represents life, sweeter but still with some bitterness; and the third represents love, sweet and refreshing but something that takes time to develop. (Potashnick & Eighty Degrees, 2020).
As we can see, just because we have been taught one way to prepare tea does not mean it is the only correct way. These rituals show us that it is not enough to be present or to do things automatically; instead, we must understand the meaning behind each act.
It has been observed that our approach to food has shifted from being holistic and cultural to becoming more instrumental and technical. Cultural, social, emotional, and hedonistic aspects of food are essential but often overlooked. It is no coincidence that the word "company" comes from the Latin roots co (gathering), panis (bread), and ia (quality), referring to a group of people who come together to share the same bread. (Klosse, 2013)
In a constantly changing world influenced by technological advances, we must remember the importance of "company." Hosts and guests must be genuine when gathering and sharing the same bread.
Satoricha ~
References
Potashnick, J., & Eighty Degrees. (2020). Omar and the Attaya Grill. In Eighty º (Vol. 5, p. 142). Rebecca Tilling.
Teapedia. (2021, Novembre 3). Té de Mantequilla. Teapedia. https://teapedia.org/es/T%C3%A9_de_Mantequilla
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