Have noticed that many ancient cultures pour tea from a height?
Sure, the act of pouring tea from a height is often considered an art form, showcasing the skill and grace of the tea pourer. It is believed to create a delicate and graceful stream of tea, enhancing the visual and sensory experience for the guests.
Could this ancient pouring technique structure water?
Is is because it has cultural significance, aesthetics and ceremonial aspects?
Is there a deeper reason?
Let’s look at nature as our teacher.
As water meanders through rocks and curves in natural streams, it undergoes a process known as vortexing, which plays a significant role in structuring or better described Organize the water. Vortexing refers to the swirling motion that occurs when water flows through obstacles, such as rocks and irregularities in the streambed.
As water moves through these obstacles, it creates small vortices or whirlpools, which generate a dynamic interaction between the water molecules. This motion causes the water molecules to organize into distinct patterns, forming hexagonal clusters known as "EZ water" “ organized water” or "structured water."
The structured water created through vortexing in streams and rivers is characterized by its unique molecular arrangement. It consists of tightly packed hexagonal clusters with ordered arrangements of water molecules. This structuring process enhances water's ability to retain and deliver energy and nutrients to living organisms, making it more bioavailable and beneficial for biological processes. The tumbling actions of water through rocks and curves create this naturally structured water, which has been observed to have different properties compared to stagnant or unstructured water.
Looking at how natural water meandering through rocks and curves gets structured and based on what John Stuart Reid shared on the 2023 Masterclass, if we can emulate nature by using a little heat and a simple kitchen blender, by deductive reasoning, it makes sense that making hot tea and the conscious and methodical stirring and pouring action would also create EZ water.
While the way ancient cultures poured tea primarily related to the aesthetics, presentation, and serving ritual, based on what I have gathered from interviewing luminaries over the years, could this practice have started for a different reason?
I suspect- maybe recalling- it started because it was observed that the water tastes better and nutrients are better absorbed. I also suspect that if one were to ask most people who practice this ancient practice, they wouldn't remember the original purpose.
Please note that I haven’t found substantial evidence or historical documentation specifically linking this practice to water structuring…yet. I have come to realize and trust in my own senses and observation. I hope you do as well.
AND it is important to remember that absence of evidence is not evidence of absence.
This conscious stirring and pouring motion may be creating "organized water" and turning water into Fourth Phase water: energized with charge. This, along with carefully selecting the ingredients from herbs to raw honey to the ceramic pot may be the many reasons why it has been reported that my teas are "smooth"- almost slippery, super hydrating - and super delicious.
If you have any supporting articles or historical documents to share, I welcome it.
I usually brew my tea in my special ceramic caldron. However, for demonstrative purposes, I am using my occasional glassware.
Disclaimer: The information presented in this article and podcast are for informational purposes only. Nothing present here is intended to diagnose or treat any disease, and there are no supplements or products offered for sale in relation to this information.