Spring is here! When I look outside I see not only blossoms but "spring green" leaves, sprouting out of previously leafless brown branches. It is the time of leaves. When I think of leaves, I think of a very common leaf that most of us have in our homes or have at some point came in contact with but have no idea of its story; the Tea leaf.  
 
Growing up in Malaysia, I drank Tea often, even as a child. When I say Tea, I mean Black Tea or Wu Long Tea. When we went to a Chinese restaurant, they always served Wu Long or Pu Er Tea in a pot for the whole family to go with the meal. We had Afternoon Tea, around 4 to 5 o'clock, with some snack or pastry, something we learned from being a former British colony. It would often be a Black Tea, Orange Pekoe, which the British set up plantations for in the highlands of peninsula Malaysia. I only began to drink the classical Chinese style of Tea, Gong Fu Cha, when I was in the US. A Tai Ji brother (how we call a fellow student in Tai Ji class) was a student of a master calligrapher as well as of Tea. In Gong Fu Cha, we drink, smell and experience Tea in a ritual, that requires a certain state of calmness as well as introspection; this style of Tea drinking is more relaxed and is less elaborate than the Japanese Tea ceremony. Speaking of Tea rituals, my husband and I were married by performing a (semi-) traditional Tea ceremony, where elders of the family were served Tea; in their acceptance by drinking the Tea served by us, they symbolized their acceptance of us as a couple.
 
What is Tea? There are many misconceptions about Tea. Technically, when you say you are drinking Tea, then you are referring to the infusion of the leaf of the Camellia sinensis plant. All other teas, such as peppermint or chamomile, are not teas but "herbal infusions." Tea is the most widely drunk beverage in the world after water. Camellia sinensis originated in China but has spread all around the world and enjoyed, as well as adopted as their own. My research into Tea has revealed that we can trace how Tea came to that particular region or culture by the terms, Cha or Tey or even La. If the plant came by land through the Silk Road or from northern China then the term Cha or Chai was adopted, such as in Russia, Japan, Turkey or the Middle East. However, if the plant came by the water route from the South of China, by ship mostly brought by the European traders, then it was/is called Tea, The or Te, with the exception of Portugal, which uses the word Cha. The term La was passed on through South-West China to the neighboring countries like Laos, Cambodia and Myanmar.
 
The Chinese believe that Tea was discovered by Shen Nong, The Divine Farmer or God of Agriculture; he is also the mythological emperor who taught the Chinese to farm and use plants as medicine. He passed down his knowledge through his tasting and testing of the herbs on himself through the The Classic of Herbal Medicine, Shen Nong Ben Cao Jing. Shen Nong is said to have used Tea as an antidote to counteract any poisonous plants. In old pottery found in the Tian Luo Shan region in Fu Jian province in China archaeologists believe Tea was being cultivated almost 6000 years ago; that would be around 4000 BCE. But it wasn't until China's flourishing golden age of the Tang Dynasty (618-907 CE) that Lu Yu wrote Cha Jing, The Classic on Tea, that drinking Tea became an art, a philosophical pursuit practiced by the cultivated scholarly class. It was the Cha Jing that also influenced the spreading of Tea into Japan, who then in turn created their own manner of drinking Tea, which is more well-known in the West. Chado, The Way of Tea, is influenced by Zen Buddhism and has become not just a cultural ceremony but a meditation, as well as a way of life.
 
In Chinese Medicine, in the lineage of Shen Nong, we use Tea as medicine. In the Materia Medica, we have 2 types of Tea. One is Lu Cha (Folium Camellia sinensis), Green Tea. It is bitter and cool, affects the Stomach organ. It harmonizes the Stomach, sinks the Qi down in cases of nausea and vomiting. A classical usage is to clear the head; Green Tea has an effect to clear headaches due to its circulatory effect. However, one has to be careful with Green Tea, as it can be too strong for people with weak digestive systems, those who have cool systems; this may result in digestive issues such as nausea and too stimulating for people with sleep issues. Green Tea has become a trendy drink due to its ability to aid in weight-loss and metabolism, as well as being high in anti-oxidants. In the Chinese medical point of view, it helps to dispel dampness in the body, as such aid in weight-loss. But no amount of Green Tea without dietary changes and increase in movement  can stimulate weight-loss. One common mistake that many make with Green Tea is to brew it with boiling hot water (100 degrees Celsius). As these leaves are not oxidized, one has to use 80-degree hot water, so as not to burn the leaves. If you have found that your Green Tea was too bitter, it is because it was burnt from 100-degree water, which stimulated too quick a release of catechins from your Tea or that it was left too long to steep. So, to make good-tasting Green Tea, use no more than 80-degree (spring/filtered) water, 30-90 seconds brewing time and use good quality Green Tea leaves; often teabags do not contain good quality Tea. 
 
When you drink a cup of good Green Tea, it should taste like a cup of Spring; like liquid fresh spring leaves or grass in your mouth. That's why the best Green Tea is harvested in Spring. The Chinese and Japanese grow as well as produce the best Green Teas. They have made Tea not just a beverage but an art.
 
 
 
 
Image Tea Plantation by Dendhy Halbaik on Pixabay
Image Green Tea in Gai Wan by apple deng on Pixabay
​Image Shen Nong/Shinno from Wikimedia Commons

I remember my first meeting with Echinacea in the late 1990s. I was at the end of my Bachelor's degree in the US. I recall being totally stressed out, as many students (and other people) are, having exams, papers due, part-time job and just worrying about life. I was also involved in dance and one of my dance professors/ choreographers, who I was working closely with on a performance, introduced me to Echinacea. She gave me her bottle of almost-finished Echinacea tincture to try, when she heard that I was having another bout of sore-throat which would progress to a cough, that I often had when I was stressed out. But that didn't help my throat and I went on to have a cough.
 
Fast forward 10 years later and I had finished studying Chinese Medicine, became a practitioner, moved to Switzerland and my children have already been born. I wasn't so prone to getting sick but when it came, it would begin with the throat. I knew how to treat it with Chinese herbal formulae but I somehow felt that I needed something simpler, a single herb. I am often aware of my throat, how it feels and the subtle changes that occur before I actually get a cold or flu. I started to experiment on myself, I tried Echinacea tincture on myself, which isn't in the Chinese Materia Medica, by the way. It is now over 10 years that I faithfully carry my Echinacea tincture in my medicine bag when I travel or have it always in my home. My kids have grown up taking the Echinacea tablets when they had a runny nose or when we got on planes, as an immune system strengthener and instead of candy to relieve ear pressure. I have grown Echinacea now in my garden for a few years and finally this year, she is thriving in a pot at my front door, grown from seed. She hasn't been simple to grow since the slugs and snails have feasted on her in my garden every year and she never could survive.
 
Echinacea purpurea or Purple Coneflower is a native of the Great Plains of North America and is a member of the Asteraceae or Sunflower family. The name Echinacea is Greek, meaning "Spiny One," referring to spiny sea urchins and purpurea to the reddish-purple color. There are a few other species of Echinacea some have yellow or white petals, E. purpurea, E. augustifolia and E. pallida are the ones used in medicine. She, I experience her as female, is a hardy plant, with a beautiful orange-yellow-green spikey cone-shaped head in the center and a skirt of light-purple petals. Amazingly beautiful! Sometimes when I stare into the cones from above, I get a trip, observing the formation of the spikes that form the cone - spiraling clockwise, anti-clockwise in never-ending complexity inward and outward. She attracts bees and butterflies (and slugs too!). Like many perennials, she blossoms only from the second year on, if planted from seed, from July to September.   
 
The part of the plant that is often used for medicine is the root but all parts are used. As I stated before in other posts, Chinese Medicine categorizes food and medicine by temperature, tastes, organs it affects and functions. Echinacea has a cool temperature, with spicy, bitter and slightly sweet tastes. She affects the Lungs but I have found some sources that also state that she affects the Liver, Urinary Bladder and Stomach. She helps to clear Wind-Heat (TCM diagnosis for some colds and flus) and Lung Heat, where the heat has passed deeper into the Lung manifesting bronchitis symptoms like fever and yellowish nasal secretions or cough with yellow-green phlegm. I have never tried her for Bladder themes or insect/snake-bites but she has been documented to be used by the Native Americans of the Great Plains, like the Cheyenne, Kiowa and Lakota Sioux, for various ailments for over hundreds of years. 
 
It is my experience that Echinacea should be used as an individual herb only in acute situations for a short period of time, about 3 but no more than 10 days, at least 3 times a day. I have heard experiences of patients, who used Echinacea daily for over 2 years and found that it wasn't effective anymore. I can understand this; it's like overusing any substance over an extended period of time will reduce its effectiveness for acute issues. Use of Echinacea over a longer period of time should be in combination with other herbs, such as with other Wei Qi (Defensive Qi) tonics, in order to strengthen the immune system.
 
Echinacea has been my doorway-opener into Western herbs. Literally, she helps me protect my body's doorways, my throat and Lungs from invasion from bacteria and viruses. Lots of scientific research is being done on Echinacea in this field. As with all herbs and with nature, use with respect and honor them. They will respond to us as we to them.  



​Images by Elaine    

"An apple a day, keeps the doctor away," is a common English adage. I recall as a young student in school, where the girls used to pass on friendship books to write details of ourselves as a remembrance and this was one of the little adages included. I thought it funny and cute. We don't have apples growing naturally in tropical Malaysia; all our apples came from China, Australia, New Zealand or USA. They weren't always the crunchy, juicy, sweet apples we have here in Switzerland. Sometimes, they were soft and powdery on the inside but outside was bright red. No wonder, as they had to be shipped a couple of thousands of kilometers to get to me. The first time I saw an apple tree laden with fruits, ready to be plucked and crunched into, it felt like a dream, like something from a fairytale. What I did not realize then is that apples are very special fruits and symbols of life and bearers of nourishment, holding the power of spring and summer in its flesh.
 
Malus domestica, is the Latin name for the fruit we now know as apple. It is an ancestor of Malus sieversii, which is a wild form of apple native to the mountains in central Asia, in countries like Kazakhstan, Tajikistan and Kyrgyzstan, as well as Malus sylvestris, European crabapple, found all over Europe. Apples appear to have been around for over thousands of years and have over 7500 cultivars. What also is amazing about this fruit is that it comes from the family of Rosaceae, the Rose. All the relatives of plants that we had no idea of, native to an area and migrating from one place to another and then becoming almost natural to that place over a period of time, as we humans. Have you ever cut an apple horizontally? I normally don't but when I did, this is what I found, a star with five points. Wow! What a revelation for me! The pentagram is sacred in many cultures, the Celts, the ancient Greeks, Romans, Jewish tradition...to name a few. It is also relevant in mathematics and geometry. In Chinese Medicine, it represents the 5 Elements (refer to the diagram in my first post in February 2019). All these years, I have been eating my apple and was never ever aware it had this form within it.  
 
Now is the time of the apple harvest, late summer into autumn, the time of Earth and Metal in Chinese Medicine. As such, the apple affects the organs of the Spleen, Stomach, Lung, Large Intestines and also the Gall Bladder, by nature of its medicinal properties. All herbs and foods in the Chinese Materia Medica, have organs associated with it, a temperature, tastes, which also have connections to organs and its specific functions. Apple is cooling, as most fruits are, and has a sweet, sour taste. This means that apple will cool down warm conditions or heat in the body, its sweetness will nourish Qi and the sour will astringe fluid. So, when we look at its functions of reducing and clearing heat in the body, moistening dryness, stimulating digestion, as well as tonifying Qi and Blood, it all makes sense with the tastes and temperature. It also will cool down heat in the Lung, protecting it from cigarette smoke, stimulate appetite, help lower cholesterol and toxic metal levels in the body. You can grate apple and make a poultice for sunburn and conjunctivitis. Of course, be aware that if you have a tendency to feel cold and have sensitive digestion, like loose stools, you should not overeat apple. Cooking it may help that it be absorbed better, like in the case of babies, who have weak digestive systems. 
 
Remarkable isn't it?  Something so common, found in every grocery store at the moment, or somebody's yard falling to the ground as no one had time to pick it, can do all that. We take too many things for granted. Maybe the simple things in life, right in front of our eyes, hold the magic and the miracle of healing and health. For us in Chinese Medicine, we take the perspective that "Food is Medicine." What you eat in the everyday, affects how your body and mind functions.  Don't just eat apple, because someone told you it's good for you, eat it and sense how it makes you feel, in mind and body. With this, I propose a new adage,
"If you want to stay healthy, listen to your body (and mind ;-))".


Image: apple by Pixabay user bernwaeltz
Image: 5-pointed-star apple by Elaine

The extreme heat (above 35 degrees celsius) and the rains of this past summer has both helped our plants to grow and mature. Some plants like the Coriander have dried out, which I had expected as they are very fast-growing, short-living beings that need to be plucked regularly for their leaves to continue growth. They are beginning to grow their seed, which we will harvest for next year's growth. We have also discovered a stowaway Tomato plant, growing in our pot of Lupins. It grew late in the season so we will see if it will have enough time to fruit. The Garden Project adventure has gotten many of our team members on the balcony, watering and sharing in its growth. Looking up from Falknerstrasse to see living beings on our balcony is very satisfying. Not just that they are beautiful, green and blossoming, but also to know that life can thrive in the harshest of environments by adapting.   


​Photos by Elaine

Photos by Elaine.

 
All our plants are in their pots and growing. Since the cooling down rains and then the heating up these last few days, our plants are bursting into growth. We have Peppermint, Lemon Balm, Chamomile, Calendula, Coriander, Rosemary, Thyme, Basil, Oregano, Majoram, Hyssop, Perilla, Tarragon, Goji, Lupines, Lovage and Swiss Chard. Most are thriving, except for a Rosemary plant. Not sure why. Once a gardener told me that plants are like humans, if they don't like the environment they are moved into, they don't thrive. I thanked him for his words of wisdom and remember that plants are living beings like us humans.  


Photos by Elaine

The Chinese New Year begins today. So much of Chinese culture, whether medicine, astrology or cooking, incorporates the philosophy of the five-elements: Wood, Fire, Earth, Metal and Water. Each element has its characteristics and follows 2 cycles of interaction, the generating (clockwise circle in diagram) as well as the controlling (pentagram in diagram). Even each season is related to an element: spring to wood, summer to fire, late summer to earth, autumn to metal and winter to water. This year is the year of the Earth Pig. The Chinese revere this animal as a symbol of wealth and abundance.  

The Chinese follow parallel to the regular (Gregorian) calendar a traditional lunar-solar calendar. The Chinese New Year lands either on the second or third new moon after the winter solstice. Each year is associated with an animal, 12 altogether, and with one of the five element that changes every third year. So the same animal and element comes by again in 60 years. There is are many stories associated with the order of the animals. As a child, I recall seeing a calendar with a picture of the animals in the order of the years arriving to greet Buddha. I have heard of another one with the same animal order coming to greet the Jade Emperor. I imagine this is the Daoist version as opposed to the former, a Buddhist version. The animals obviously possess their strengths and weaknesses, affecting how the year will turn out. Depending on your element and animal, which also has its own related element, these also determine how your year unfolds. Personally, I do see some correlations to the traits of the animals and elements on the year's events, but my belief is that we create our own reality with our actions.
 
This is the beginning of spring for the Chinese. I remember going to the market with my parents as a child to the get new year decorations and food imported from China, as we do not have four seasons in Malaysia. Cherry tree branches with buds was a standard, symbolizing the start of spring, which I could never really understand in the scorching heat and constant growth of plants in the tropics. I don't think I really understood spring until I moved to the west and experienced it for myself. Right now, looking outside with snow flurries still falling or frost on the grass, the feeling of spring hasn't really set in here, yet if you really look deeper you will notice that some plants have already begun that springy action of breaking through earth to manifest its destiny to blossom, like the daffodils in my garden. They are just waiting for the most perfect moment to blossom their delicate blooms of golden. This happens just when the light and temperature are ideal. Something I learnt from planting and reading about Narcissus is that their leaves need to be left alone till they wilt and become brown, which you can then cut off, as these allows bulbs to store enough energy for the next year. For such a short time in the year, for maybe 2 to 4 weeks, these blossoms are at its fullest and then spend the majority of the year storing under the earth in a kind of hibernation.

​So different it is with us humans in our day. We spend little time sleeping or having time to contemplate. We give a lot of energy for action but little for quiet, self-reflection. We wonder then why we are often so tired or rundown. Maybe it's time we learn something from the plants around us and take time for quiet reflection and storing, go to bed a little earlier and spend time during the day doing calming things such as reading or even just breathing. So that when spring officially hits, at the vernal equinox on March 21, with bright sunshine and blossoming plants, we can manifest our life blossoms with a feeling of powerful strength and be able to maintain this all season long.

Photo by user:Bru-nO pixabay
Diagram by Elaine