The Six Chinese Classes of Tea
Meet the six Chinese tea classes: green, yellow, white, oolong, red and dark tea, each shaped from Camellia sinensis by craft.
ReadStories of TI YA RA TEMPLE
Stories
Essays on templewear, Yangsheng Cha Dao, material culture and longevity.
What Tea Can and Cannot Claim
Examine what can be observed in tea through leaf, water, preparation, aroma, taste, repeated infusion and hospitality.
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Tea and Botanical Infusions: A Botanical Distinction
Tea comes from Camellia sinensis. Flowers, roots, seeds and other botanicals make infusions. Learn the distinction and why it matters.
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Natural Dyeing: Plant, Process and Colour
Natural colour carries the conditions of its making: fibre, plant material, water, mordant, time and the hand of the dyer.
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Ritual Dressing: Garment, Transition and Daily Practice
Ritual dressing begins with attention: cloth, proportion and the occasion ahead. A quieter way to choose what meets the body each morning.
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The Dao Kimono: Cut, Proportion and Cultural Debt
The Dao Kimono is read through its open front, long line and wide sleeve. A contemporary Bali-made garment that names its Japanese debt.
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Why I Created TI YA RA
Tiyana Ti on creating templewear for tea and ordinary life, and bringing garment, practice and place together in the Ubud Temple.
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Simplicity and Humility in Daoist Practice
A sourced Daoist reading of simplicity and humility, followed by their practical expression at the tea table and in daily care.
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Silk: Fibre, Structure and Care
Silk is read through light, movement and touch. A material study, with a precise note on blends and the care each piece requires.
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