Keys4Healing Essence

I love tea - I was spoiled during my Qigong training by enjoying fresh Chinese teas every day. Did you know that according to Chinese tradition, there are 5 different ways to prepare the water for your tea? Here's the lowdown: The 5 Different Stages of Boiling Water and How the Chinese Use Them for Tea by Marcus Stout 1) Shrimp Eyes  Shrimp eyes are how the tiny, pinhead sized bubbles are described. It is the point where you first start seeing bubbles in the water. This mean that the water is around 160 degrees, making it perfect for some really delicate green teas such as Japanese Senchas and Gyokuros. 2) Crab Eyes  Crab eyes are slightly larger bubbles. The important thing to note is that small wisps of steam will start to rise at this point in time. This means the temperature is roughly 175 degrees and it is well suited for Chinese Green Teas, Green Oolongs and White Tea. 3) Fish Eyes In this stage, the water bubbles will be the size of small pearls...

According to ancient Chinese cosmology, this autumn season will start on August 7th. This nature pattern indicates that the hot weather of the summer will shift to cooling weather soon after August 7th. In late August and September, there will be some big storms that will bring the cold energy to the nature. Please keep yourself warm and continue your Qigong practice to strengthen your kidney and heart to balance yourself with this natural energy influence during the autumn season, especially in September and October.

Hello and welcome to my new blog! I hope you visit frequently as  I will be posting many tips and information about healthy living - some from me, some from what I have learned from others. Again, welcome to a new and healthier you! Tom Pasley, LMT, NCTMB