I wondered lonely as a cloud
That floats on high o'er vales and hills,
When all at once I saw crowd,
A host, of golden daffodils;
Beside the lake, beneath the trees, 
Fluttering and dancing in the breeze.
 
Continuous as the stars that shine
And twinkle on the milky way,
They stretched in never-ending line
Along the margin of a bay:
Ten thousand saw I at a glance,
Tossing their heads in sprightly dance.
 
The waves beside them danced; 
but they
Out-did the sparkling waves in glee:
A poet could not but be gay,
In such a jocund company:
I gazed--and gazed--but little thought
What wealth the show to me had brought:
 
For oft, when on my couch I lie
In vacant or in pensive mood,
They flash upon the inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,
And dances with the daffodils.
 
 
William Wordsworth (1804)
 
 
It is a cool Spring day; the sky is blue and the sun is shining. Yesterday, the sky was grey and it was snowing. On the ground the snow is gone but the coolness prevails. Last week, it was dry, warm and sunny; all the plants were blossoming. I heard the exclamations of joy from people around me of how beautiful and warm it was, but also the apprehension of how dry it was for the plants. I listen and observe. I note that it is Spring, a time of extreme change. The weather of this time of year can change from one end of the spectrum to the other in a day, which we experienced this past week. 
 
What has caught my eye and my consciousness are the Daffodils; those yellow, golden rays of sunlight that have burst through the Earth and prevailed through sun, dryness, rain, snow and cold. As a young student in a former British colony, I learned the poems of the British Romantic poets, such as William Wordsworth, which I could not really understand then since I lived in the tropics and had never experienced real Daffodils growing in the early Spring. What a wonder they are!
 
Daffodils or Narcissus are bulbous plants, that stay dormant for more than half the year. Then at some point in time in late winter, they manifest their first green, pointy shoots out of the Earth. Every ray of sunshine nurtures their inching-shoots out of this fantastically-designed bulb, that not only nourishes with food, but also protects this being like a cocoon as it develops its bud into flower. We admire how humans design and create intricate things but look at this "simple" bulb that keeps growing and receding year after year, even if we do not really put much attention or care to it, in the most extreme of temperatures (between 30-35 degrees Celsius difference). Through its long leaves, this being gets enough food and energy to go into dormancy from Summer to the end of Winter. I read that bulbous plants, including the Daffodils, have been in existence since the Miocene geological epoch, between 23.03 to 5.33 million years ago, as a result of the decrease in global temperatures. Crazy, amazing ancient technology that is still functioning! 
 
Now, every time I pass by a troop of daffodils dancing in the breeze under a tree, I recite this lovely over-200-year-old Wordsworth homage to some very ancient beings, who not only impress me with their bell-shaped-flair-skirted fair blossoms but every aspect of their existence, most especially their resilience to the snow, the heat and the changes of Spring.
 
 
 
Image by Elaine

As I look out the window right now, I observe the extreme changes of Spring; the winds blowing the trees, the rain splattering the window and suddenly the blue sky pops out from behind dark clouds. It is stormy, restless, unsettling and all of a sudden it's sunny again. It reminds me of birthing a child.
 
Almost 15 years ago, I was initiated into the realm of motherhood and my "ritual," as most mothers would endure, was a long, intense torrent of contracting, ripping pain that didn't appear to end. Somehow the 9 months of pregnancy didn't seem to be enough to prepare me for those intense hours of labor. But labor itself revealed to me that I was embarking on a very profound journey with myself and another being, whom I would guide/ am guiding through this lifetime. This is a great responsibility filled with many challenges. Through experiencing the birthing of a being, I came to a realization of how remarkable and exceptional life is. As such I value life more than I did before I became pregnant. I appreciate the little things that I experience of my children growing up as I know that these could have not been, had the birthing process taken a different turn.
 
We in the modern world take many things for granted; we turn on a tap and clean water flows; plug in our electrical device and it powers up; women become pregnant and babies get delivered all wrapped in soft linen, all cleaned and "perfect," with no trace of blood or mucus that nourished it for 9 months. Even this word, "delivery," that we use in English to describe birth is strange to me. I definitely did not feel that my babies were "delivered" like a package arriving by post. It required resources, nourishment, connection, preparation, endurance of pain and patience. Birthing is just one step in a longer intense process of nurturing life, which continues throughout the child's and caregiver's lifetime. I say "caregiver" because it could be that it may not be the mother that births the child, who will care for it in its lifetime. Not only do we take for granted that life just keeps happening, we take the people who make it happen for granted.
 
"The woman of ancient times had possessed a strength we no longer claimed. If she had too many children, or not enough strength to rear another child, or if feeding it would deprive the tribe at the wrong time of year, she could look into the face of the child and put forth her hand and send that child back into the nowhere and nothingness as if it had never been born...A man must know that he is breathing because his mother looked on his face and saw that it was good and chose freely to nourish him." (Zimmer Bradley, Paxson, 179-180)     
 
I am here today, as you are, because our mothers chose to bring us into the world and nourish us as best as they could. Sometimes this is not easy and may be extremely challenging, depending on the circumstances life presents in different geographic and cultural circumstances. Mothers give us the unconditional love to be who we need to be, they are that hand which supports us when we are falling and pick-up what we left behind. In this day and age of looking for superheroes, we forget these invisible beings who do superhuman actions, like creating, maintaining and nourishing life; right there in front of us, in our own homes. To mothers all over the world I say, "I see you and I appreciate your invisible hand. I am grateful and I thank you for being Mother."   
 
 
    
Reference
Zimmer Bradley, Marion/ Paxson, Diana L. (2000): Priestess of Avalon. London: Penguin Books Roc.
 
 
​
Image by Phalia from Pixabay

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

If you go on a walk right now, you will observe that the Peony is in or coming to blossom.  In German, we call them Pfingstrosen, I imagine due to the fact that they flower around the time of Pentecost. As a child, I recall having experienced the flower Peony in the form of soap from China; a very strong, sweet scented soap, which was almost too sweet for me. We also used to get duvets from China that were Peony brand. When I went with my mother to the market, I would ask her about the flowers, whose blossoms were wrapped in white tissue and she would tell me that they were Peonies imported from China. So, I had an impression that Peonies were Chinese, as they don't grow in the tropical climate in Malaysia.
 
Since my studies in Chinese Medicine began, I have come to know of how the Chinese honor the Peony. It was referred to by Confucius (551-479 BCE), was often the subject of art in the Tang dynasty (618-907 CE) and even declared the national flower of China during the Qing dynasty, the last imperial government of China till 1912. In Chinese it is called Fu Gui Hua, "flower of riches and honor." Peonies are naturally occurring in temperate and cold areas of the northern hemisphere, from Morocco to Japan to North America. There is a Greek myth of Peony, where the God of Medicine, Aesclepius, got jealous of his student, Paeon, and he was saved from Aesclepius' attack by Zeus who transformed him into a flower - the Peony. 
 
There are tree Peonies, herbaceous Peonies and hybrids that have leaves like the tree but are herbaceous.  In the Chinese Medicine itself, we use 3 different species of Peony: Paeonia suffruticosa, Paeonia lactiflora and Paeonia veitchii. Interestingly, the part of the plant that it used as medicine is not the flower. The part of Paeonia suffriticosa, which is the tree, that is used is the cortex or bark of the tree, Mu Dan Pi. It is used to cool the blood and clear heat, as in the case of fevers. It also moves blood when there has been trauma, lowers blood pressure and inflammation. Paeonia lactiflora, the herbaceous Peony, provides its radix or root as medicine in the form of Chi Shao or Bai Shao. Chi Shao is the root that is still red, which helps move blood and relieve pain from trauma or menses. Bai Shao is the white root, which tonifies the blood, calms the liver, relieves tension and adjusts Ying Qi (Nutritive Qi) as well as Wei Qi (Defensive Qi). One of my Chinese herbal teachers called Bai Shao the "White Fairy Mother."
 
I grow Peonies in my garden, both the tree and herbaceous ones. They are special plants that don't like to be moved, they find a spot and they root there till they die. I observe them throughout the year. After they flower in Spring (April to early June), the tree has already flowered now and the herbaceous form is flowering soon, the energy of the plants goes inward and dies back its external manifestation in autumn. This does not mean the plant is not working, the power of the Yin (autumn and winter being Yin times of the year) is being generated in the root of the plant. This I believe is why the root of Bai Shao are so powerful to nourish the Yin and Blood in our bodies. Right now, those who react to the seasonal pollen that is currently in full emission, that includes myself, will be thankful to Mu Dan Pi for providing the cooling and calming of the mucous membranes in the eyes and nasal passages. The bark of the Peony tree is hardy yet gentle, providing the soothing coolness and protection of autumn-winter in the searing heat from growth of spring-summer. It is an herb of balance; sinking when there is strong rising action, calming when there is over-excitement. 
 
Chinese Herbal Medicine uses herbs mostly as formulae, almost never one herb alone, as the synergy of the combined herbs counteract the overexertion of another. One could say they operate as a team, supporting one another and balancing the forces of the other. Each herbal formula is prepared specially for each individual person, paying attention to causes of the imbalance and not just on symptoms. If you are interested in using Herbal Medicine, discuss it with your practitioner so that s/he can help you understand your imbalances and how these amazing plants can aid you in your health.  

Images Peony by Elaine

Photos by Elaine.

I woke up this morning to the unexpected flakes of snow falling as I opened the window. It's April, early spring. Snow in April is not surprising, unexpected due to the last month of sunshine but not surprising. Humans have known that snow is possible even in spring. Our classical Chinese Medical text, Yellow Emperor Classic of Internal Medicine (Huang Di Nei Jing), written 3000 years ago, speaks of it. Spring is a time of changes, of warmth and cold, of winds. Hence, we must be careful not to open too soon. Not t-shirt weather just yet, keep the jacket on.
 
Paying heed to this. Our garden project has already begun since the middle of last month. We have out vessels for planting ready on the balcony, earth awaits to be filled into these vessels. Seeds have been planted but inside, in a little "greenhouse," to keep the warmth and moisture ever present. The seedlings are thriving. We have basil, hyssop, coriander, gou qi zi, echinacea, to name a few. We wait till the middle of April to set the seedlings into their vessels outside, observing the weather to ensure that they have the best temperature and environment for growth. A garden, as we humans, needs to be nurtured. Sometimes, that means waiting for the right moment to move forward.  


Photos by Elaine