Ashtanga retreat — Mysore

A day in the retreat

Two weeks unfold in a rhythm both rigorous and nourishing. The shala opens well before light — by 5 AM, you unroll your mat in the hush of morning, the only sounds the breath of fellow practitioners and the distant temple bells. Mysore‑style Ashtanga is self‑led: you move through the primary series at your own pace, receiving individual adjustments from the teacher. By nine, the final śavāsana dissolves and the day’s second ritual begins.

After a short breakfast, Amgalan Chin sets the gongfu table in a shaded courtyard. He pours the first infusion of Shēng Pǔ’ěr (生普洱) — cakes he has selected for this retreat from Yunnan’s Menghai and Lincang regions. The tea is chosen for its clarity and gentle, sustaining lift, creating a bridge between the physical intensity of practice and the stillness that follows. Over many rounds the leaves open, the flavours shift from stone fruit to camphor, and conversation turns to the connection between mat and cup: how the upright spine of seated meditation mirrors the aligned posture in āsana, how the slow, deliberate pouring of tea mirrors the unbroken focus of dṛṣṭi. Each morning a different sheng appears — perhaps a young, floral cake for its brightness, or a decade‑aged cake that wraps the palate in earth and wood.

Afternoons are free to rest, wander the flower market or the sandalwood carvers of Devaraja, or join guided prāṇāyāma and meditation sessions. On select days Amgalan offers a tasting workshop that traces the journey from fresh máochá (毛茶) to aged sheng, unpacking the role of humidity, compression, and time. These sessions echo the conversations that animate tea.community, and retreat participants receive a discount on continued study through tea.school if they wish to go deeper.

Evenings close with a restorative practice or yoga nidrā, followed by a light dinner and a final cup of a calming tea — perhaps a dark Shú Pǔ’ěr (熟普洱) or a lightly oxidized oolong. The entire arc is designed not to force transformation but to invite it, one breath and one steep at a time. By the end, you leave with a practice that feels anchored and a relationship to tea that you can carry home: the same cakes you tasted are available on shop.puerh.app, ready to rekindle the memory whenever you pour.

What you get

• Daily Mysore‑style self‑practice with individual adjustments (5–9 AM)

• Morning gongfu ceremony with Amgalan Chin, featuring rotating Sheng Puerh

• 13 nights accommodation in a traditional Lakshmipuram residence

• Three sattvic vegetarian meals per day, plus tea throughout

• Guided prāṇāyāma and meditation sessions on select afternoons

• A guided visit to Devaraja Market for spices and local tea blends

• A private gongfu set to keep (tea.yoga exclusive)

Practical notes

• location — Private shala in Lakshmipuram, Mysore — a quiet residential quarter

• dress — Comfortable yoga clothing; bring a light shawl for early mornings

• food — Sattvic vegetarian meals, prepared fresh; all tea served comes from the Teamotea collection

• accessibility — Ground‑floor practice hall reached by two steps; please enquire for specific mobility needs

• language — Instruction in English; Sanskrit asana names and prāṇāyāma terminology used

• kit included — Yoga mats, blocks, bolsters, and full gongfu tea equipment provided

• weather — January temperatures 16–27 °C; dry and pleasant, light layers recommended