The Art of Tea and How Living in the Moment is The Only Way to Live a Long Life


'I have seen a man, 120 years old, absolutely healthy. His total meditation was his Bhoj Krya. Fantastic man''!--Yogi Bhajan

We are living in a time where living a long life is believed to be only a matter of physical health. We know which food we should eat and which ones we should avoid. We have supplements for our deficiencies. We have energy bars and drinks . . . all these are right there, processed, factory made, wrapped in plastic, ready to grab and carry with us, good for days and days… we eat them between two meetings, in the car, on the run …

Taking our time to live in the moment is the only way to live a long life. The way we fill our moments with intention gives them power and grace. This is our self authority. This is our time. It is our choice to move slowly or quickly. Prepare fresh food, be in contact with the life in it, take time, share healthy thoughts with your food and your body and celebrate life together.


I have been deeply influenced by the Japanese culture; their relationship with ethics and aesthetics transcends from their light water based diet to a playful disposition of textures and colors.  The taste of each food is kept pure, and it is an art to feed the body, the mind and the heart.

"Wabi-[sabi] is characterized by humility, restraint, simplicity, naturalism, profundity, imperfection, and asymmetry [emphasizing] simple, unadorned objects and architectural space, and [celebrating] the mellow beauty that time and care impart to materials"

"Introduction: Chanoyu, the Art of Tea" from the Urasenke Seattle Homepage

''After seating formalities are resolved, the host will call for tea. If the season is spring, the variety selected may be shincha, a dainty green brew steeped from the freshly plucked early leaves of the Japanese tea bush. When you realize that even your beverage has been brought fresh from the fields, you begin to understand the subtleties of seasonal tastes in store. Indeed, in late spring and summer the table will present delicacies only hours from the soil.

First to arrive may be a tray crowded with ceramic saucers, no two alike in shape or glaze, each offering a condiment or plant of the season. Slices of dark, pickled ginger, the traditional astringent, may be arranged on a diminutive round plate of blue and white porcelain, which stands adjacent to a rough-textured, gray square bowl heaped with slivers of fresh cucumber, its brilliant green contrasting with the splash of yellow from a bouquet of its own blossoms sprinkled across one corner of the dish. These may be joined by tender bamboo shoots from the hillside. (Slowly you begin to notice that the color and texture of each dish has been chosen to contrast and complement those of its contents.) Added to this fanciful course may be a pale brown dish of lotus-root slivers, each garnished with a mound of green horseradish. Next at hand might well be a pale yellow saucer holding sheets of dried seaweed alongside a thin slice of the porous white Japanese turnip, sliced so thin as to be transparent. If the season is fall instead of spring, there could be a thin rectangular dish with a crinkled black glaze containing a single maple leaf, on which might be displayed thinly sliced raw mushrooms skewered with pine needles and set in a display of gourd strands''.

Chapter 16, Private Zen, Flowers and foods

–Written by Shant Joti.

Shant Joti is a transformational life coach, healer, astrologer and expert in spiritual food and nutrition. If you would like to schedule a life-changing consultation with her, she can be reached at