Sunday, January 30, 2011

Food Photography

I got a quick and free lesson in food photography in a tea salon in Kyoto. Unfortunately while traveling on business it is not possible to carry all the paraphernalia like tripods so I make do with my hands and natural lighting.

Tuesday, January 18, 2011

Ilam Blues

The most wonderful and unpolluted blue skies in Fikkal Ilam. While the lowlands in southern Nepal was cold and gloomy during mid January 2011 the hills were alive with glorious sunshine from morning till evening. Pictures top to bottom: prayer flags flutter against the blue sky in the morning breeze; Ilam Chiyabari tea factory; tea gardens of Kanyam; and a alpine style cottage in Fikkal.

Sunday, January 16, 2011

Morning has broken

Morning breaks over the tea ridges of Nepal and Darjeeling.
Front: Local spur at Aitabare of Ilam Chiyabari tea garden.
2nd from front: Kanyam ridge, one of the main tea growing hills of Nepal and the location of the scenic Kanyam Tea Estate.
3rd from front: Sri Antu Danda with the pointed peak sits on the border between Nepal and Darjeeling and the main area from where green tea leaves of Nepal head to Darjeeling. Seeyok, Gopaldara and Okayti tea gardens are on the eastern flank of this ridge.
4th ridge can be seen if the picture is enlarged. It is the Mirik ridge. With Sri Antu it forms Mirik Valley, one of the main and best tea growing areas of Darjeeling. Tea gardens like Thurbo are located here.
Back and forming the long skyline: Dowhill-Kurseong Ridge with Kurseong town and home to famous tea gardens like Margaret's Hope and famous schools like Dowhill, Goethals, Victoria and St. Helen's.

Saturday, January 1, 2011

Over and Over but New

A wonderful way to start 2011! By drinking one of the most exquisite teas made by my friend and well-wisher Mita sensei from Japan. Absolutely gorgeous and stunning new tea bowls sent by my friend(s) from Taiwan enhances this rare and beautiful tea. From somewhere in the background Nana Mouskouri's "Over and Over" wafts in and harmoniously blends in with the aroma of the tea.