The Weekly Meditation Atelier

This week I introduced the pause, a simple mindfulness technique. Simply stopping and observing three breaths, following the inbreath and our breath 3 times. Allowing us to press pause and connect to the present moment. An opportunity to retrain those neurons and offer a space to react and respond differently when under stress. If we practice when we aren’t stressed, we can more easily access this coping strategy when we are.

                           The Pause


Stop what you are doing for a moment.

Take 3 mindful breaths, simply feeling the breath coming in and going out of your body.

Go back to whatever you were doing.



Prescribed for use 3 regular times a day and use as necessary.

Ideal for moments of encounters with bad drivers and in shopping queues when the customer in front gets out their cheque book and coupons.

From the pause we then undertook the body scan, you’ll find it in the resources, meditations online if you would like to try it at home here (number 1). The body scan is about training ourselves to put attention and awareness in different places at will – as a focus to anchor our awareness in the moment. Mindfulness is not about trying to get anywhere, but simply being aware of where you are, and allowing yourself to BE where and AS you are. The practice was closed with this poem by Portia Nelson whom I am sure we can all relate to…..

Our tea this month is a Purple Leaf Sheng Puerh, harvested. Spring 2019, grown by Li Shu Lin and family in the Nannou Mountain, Yunnan, China. Purple tea is made from leaves that are high in anthocyanin, an antioxidant also found in blueberries, raspberries and blackberries. This tea was made with hand picked purple leaves from a field of cultivated purple tea trees. The tea trees on Li Shu Lin’s land have never had any added manures, pesticides or soil additives of any kind, and thrive completely on their own in their natural environment.

The tea is brewed in boiling water and steeped fro 1-2 minutes and can be brewed fro 3+ infusions to fully extract the many layers of the flavour.

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