Obsessed and Diffused
WORKING PROCESS / RITUAL / TRADITION / METHOD
When I start work on any new project, I go through a few of the same rituals in a routine that I’ve repeated since college. First, I clear my desk and get rid of everything other than my computer and my notes for the new job. Being the tiniest bit, um, anal retentive, I also use this opportunity to clean my computer screen and keypad. It’s simple, tidy and cathartic.
Next, I buy something. When I first started my company, I told myself that I could only order software or books when I had a new job to justify the purchase. Now, I pretty much just shop because I like buying things – if not a new full-out piece of software, then something simple, like an iPhone app. At any rate, I try to get past the buying stage quickly because it can be a time sponge.
Finally, I make a cup of tea.
I’ve loved tea ever since spending a year in Nairobi, Kenya as a high school student. After a few trips to upcountry plantations in Thika and Kericho, I was fascinated. Afternoon tea, a British colonial leave-behind, put a cup of chai, or boiled black tea, milk and sugar on the daily schedule and left me completely hooked.
me in Kenya, classmates and loads of tea
This step in my new project ritual used to be the simplest, – but over the years, and after lots of subsequent tea-friendly travel, it has evolved and metastasized into its own little obsession.
After working in mainland China this past year, however, I realized that I had much to learn before I could hold a candle to the indisputable champions of tea obsession that are the Chinese people.
tea vendor in Beijing market
Determined to teach my colleague and me how tea was to be properly made, the staff of the Nanchang, China office we were working in fired up their conference-table-top equipment and began a half hour lesson. I’m not certain that I got all the details completely straight, but I do occasionally try to approximate the general concept – especially with fermented pu ehr.
Essentially, place the tea leaves in a pot and cover with boiling water. Quickly pour out this first “wake-up” water and discard (this is common for all Chinese teas). Refill the water in the pot and let it set only for seconds or up to a few minutes before serving. The Chinese prefer this time to be shared with friends, colleagues or family but always nearly silent – even thanking the server is done wordlessly with a finger tap.
It’s a wonderfully eccentric and indulgent way to use up a half hour, but I’ve also found that it can be the perfect method for resetting my mind when it’s stuck and my ideas are repeating…
Because I’m beginning a new project tomorrow, I’ve started going through my laptop to organize folders. In doing so, I came across a group of tea-lesson photos that I took in Nanchang that somehow didn’t make their way into Aperture for storage.
As soon as I’m done organizing my folders, I think I’ll buy more tea leaves… maybe a little oolong this time or perhaps sencha green tea… or chrysanthemum petals.
Now a little fingerprint removal for the MacBook Pro.
Ok, desktop organized, purchase completed, screen polished, water boiling… check.
Ready to start.
© Markus Horak, 2010
