Savitri Tsering There are times in my day that my actions are like ritual moments that help me remember to come back to the present moment. Some of those critical times are when I ride my bike to and from work, when I go for a walk at lunchtime and, most important to me, the time in the morning when I sit and drink tea with my partner, Tsering.
At our house we serve Indian sweet tea – now well known throughout the world as chai. Drinking chai became a habit of ours prior to our meeting. Tsering grew up in India and he has done this since childhood.
And I have had chai drinking come in and out of my life since my first trip to India in 1984. Most anyone you meet who has traveled a while in India will tell you of significant moments they have spent over a hot cup of chai. Most likely they were sitting inside a shop which resembled a large hole in the wall, sitting with locals, breathing in the steam and holding the hot cup as though for a moment one held in their hands the nectar of the gods.
When Tsering and I get ready to go to work in the morning, making the tea is an integral part of our preparation to leave the house. When I come to my cup of chai, often I am behind schedule and need to head off to work shortly after. Our time drinking together is very important to both of us. If one of us has the day off we still get up to drink tea together before the other has to leave. Sometimes when I have to leave very early in the morning to go to a meeting in Milwaukee, I will make the tea and then go up to our bed and sit and drink it while Tsering sleeps.
When the tea is ready, one of us brings it to the table – the location of where we sit varies with the season. And for some time the tea sits. Steaming hot, cooling and letting us know the moment to drink is coming soon. When I am able to take the tea in my hand, there is a shift in my consciousness. I become more present. I become more aligned.
I feel the treasured jewel of life and the present moment in my hand. I feel the warm cup and the heat of the hot liquid enter into my body through my hands. This warmth spreads and touches my whole being, bringing me in contact with the joy and realization that I am here again, another day. Lucky to have the chance to sit and drink tea, lucky to have this moment of quiet and rest before I head out into the world.
The knowledge of impermanence sits with me too, holding this warm cup. I become aware that time passes, that my dear Tsering sitting next to me won’t always be here as he is today. That thought makes me pause and look at him with the great love I have for him and appreciate the fact that for this moment, this day, he is here and I can touch that.
I know, holding the cup in my hand, that I cannot stop the pace of time – soon the cup will be empty and I will need to go.
That this moment, even though it is treasured, cannot be clung to and that circumstances in the future may prevent me from being able to enjoy this pleasure in the future.
In this cup, I can find the whole universe. The cup of tea puts me in contact with the world – tea plantations far away, spices grown in other countries, milk from cows in Wisconsin.
In the cup I hold are the friends and family I have shared cups of tea with before; in the cup I hold are friends I have drunk tea with that have moved or passed away; in this cup there is sunshine, blue sky and earth.
When I drink the tea, I can know that I am not alone. Most times I am with my partner and that is dear to me. But there are countless people from countries all around the world drinking tea too, finding a moment to sit and drink. There are countless others coming in contact with a hot cup of warmth that soothes something deep inside of them, something that needs comfort and warmth, something that provides them with nurturing during a difficult moment or during a quiet time.
This tea drinking is so important to Tsering and me that when we travel to visit family, we take what we need to make our tea. We have purchased tea for other family members so they can drink it too. We have created a recipe so that it can be repeated in the same manner that we do each morning. When we traveled to Spain our tea and cups came with us. When we go camping our tea and cups join us. Perhaps it is symbolic of our intention to bring ourselves fully into our lives. I am not sure. It could just be a warm and cozy habit.
As I sip the tea, I feel the joining of my mind and body. I am here with the tea. The tea and I inter-are. The tea, Tsering and I inter-are. Our lives and the lives of others in that moment interare. We are touching the miracle of life in that moment.
We talk about our day ahead. We talk of friends and family. We talk of hopes and dreams. We sip our tea. We feel the warmth. We hold the present in our hands. We sit in silence. We sit with the slurping noise. The sound of blowing, cooling the hot liquid and the sip, sip, sip. We note the color of the leaves outside, the squirrel running up the tree.
When the cup is empty I feel satisfied and ready. I feel grateful and full. I have appreciated this encounter and can move into the next moment with peace and satisfaction. I vow not to leave myself behind. Body, mind and spirit are one, moving into my day.
Savitri Tsering shares, “I have been part of SnowFlower Sangha in Madison Wisconsin since its beginning. I work in the area of public health. I greatly appreciate the deep feeling of connection and community that Sangha gives to our lives.”
Two Recipes for Chai
We use tea that is available at most Indian food stores. Buy Brooks Red Label tea and Lipton’s Green Label tea. Mix together in 1 to 1 proportion. For the spices, we usually use cardamom but you can use also use ginger, cinnamon sticks or ground cloves, in any combination.
For 3 cups of chai:
5 green cardamom pods 1 1/3 cups of water, teaspoons tea mixture< green cardamom pods (ground with a mortar and pestle) Boil the tea and Add 1 2/3 cups of milk (at least 2% milk, for a real delight use whole milk organic milk is best).
Bring to a boil again. In Indian chai stalls they let it come to a boil, lower the heat, boil again three times.
Add sugar to taste. And drink with joy!
2 cups water 1 cup milk 1 teaspoon black tea 1/2 teaspoon descoriated cardomon seeds, or 10 green with skin 1/4 teaspoon black pepper corns 1 thin slice ginger root 1 stick cinnamon 1/2 teaspoon whole cloves optional: pinch garam masala, or 1 teaspoon fennel seeds
Add spices to the water in saucepan over a moderate heat until it comes to a boil. Allow this to slowly boil for about 5 minutes. Add the milk to the saucepan and bring back to a slow boil. When mixture begins to boil, lower the heat and allow it to simmer for a few minutes to reduce the volume by 1/3 and condense the milk. Remove from the heat and add the tea, let this steep 3-4 minutes and strain. Sweeten to taste.