An online business is great for a life of freedom and adventure but how do you start an online business? Today I will show you a 10-step plan on how to start an online business.
Why an online business is great for a life of freedom and adventure.
I love what I do, and I would not change my profession for the world right now.
I created this life of freedom and entrepreneurship. 20 years ago. Seven years ago I started my blog which is now a successful business, and it really gives me a lot of freedom to travel and to basically create a life that I want to lead.
Here are some things why I think that an online business is beneficial.
This summer I spent 4 months away from home working and holidaying in The Netherlands, Greece, Turkey, Egypt, Jordan, israel and the USA. I still will work, but I will do it on the road. I can do it wherever I have an internet connection. So that enables me to have a holiday, be with my family, and still work at the same time.
You are the boss. You can decide what you want to do. If you have a passion or something that you're really good at, something you want to spend more time on, you can do that. And you can create a business around it.
I don't know about you, but my experience with working in an enterprise has not always been very good. I had bosses that I didn't respect, and I really wanted to get out of that rat race.
I live in Singapore. I spend part of the year in other countries. I reach lots of women in the USA, in the UK, in Australia, all over the world, really, and that's possible because of the internet.
That also gives you limitless income potential. The world is your oyster, and there are so many people in the world. The internet grows every year still. More and more people are getting access to the internet. So the income potential is huge.
I choose who I want to work with, and if some people drag me down or I don't want to work with some people, I don't. So that's really the power of being your own boss.
Business can really challenge your to become something more, to grow as a person. I feel that business is the perfect personal development tool. It's challenging for sure. It's not always easy. But you always grow as a person, and I love that. I love to grow.
Are you excited to start a business too? Here is your 10 step plan to start a business!
You need to find a passion that has business potential. You really want to do something that you love, because you're gonna be doing this every single day. Better make sure you do something that you enjoy doing!
On the other hand, you also need to choose something that has business potential. If you love something that nobody has a need for, then you will not make any money. You want to make sure that you build a business, and if you build a business, it means you have to make money.
Now, there's nothing wrong if you just want to start a hobby or you're just doing it for fun. Perfectly fine, too. But then realize that's what you're doing. If you're starting a business you need to think about how you're going to make money from what you're doing from day one.
If you want a bit more info on the technical steps on starting a business go here.
After you've chosen something that you're really passionate about and that you know a lot about and that you feel you could help others with, you need create some kind of plan on how you could monetize. You may like these small business ideas.
It doesn't mean you have to monetize straight away, but you need to know a little bit about ways that you could potentially do that. So you can keep it in the back of your mind and do everything in a process then to get you to a place where you can monetize.
I think it's good to make a little bit of a plan. I do not necessarily need you to make a big business plan. I'm a big proponent of starting a business on a shoestring, which is what you can really do so easily with an online business.
When I started, I basically didn't need any money. You just need maybe $10 for hosting every month and a few other bits and pieces. But really you can start business, an online business, for $100. It really is not very expensive at all.
But you do need to have some kind of plan. Not a big business plan, but write it down on a piece of paper, like an A4 and just write your ideas down. It is very good to get very clear on what you do and who you want to serve.
That ties in with point number three which is that you want to build your audience.
First you need to know who your audience is and who you want to target. It's very helpful to have one clear person in mind, which in marketing terms we call the Ideal Customer Avatar. So you have a person in mind to which you want to speak, who you want to help.
For that person you can then create articles, like a blog or you can create a podcast. You can also create a Facebook group or can You can post images on Instagram.
There are so many different ways that you can now build your audience. But it's really important that you know who you are speaking to, so that you build the right kind of audience.
would say, choose one of those mediums, be it a blog or YouTube channel, podcast, Facebook group, Instagram, and really focus on that one channel. Don't try to do too many things at once. It's much better to get really good at one particular medium and then expand after that.
For me that was a blog. I just started posting articles every single day. I did some research on my target audience, what they needed help with and what they wanted, and then I started writing for them, and I started writing articles that would help them with their issues.
You really want to focus on something where you can help people. You want to solve a problem or you want to inspire them. But if you solve a problem, that's usually the fastest way to monetize your business to create a business. So think about that when you build your audience and when you build your business.
As you're starting to grow your audience, you also really want to connect. One mistake I made with my very first attempts at online business is that I just was in this bubble, and I was blogging away, and I was just doing my thing, but I didn't really connect with others.
I didn't reach out to others and I didn't comment on other people's blogs or try to build a relationship. And that doesn't work. You want to connect with others in your same niche and related niches, try to get interviews on podcasts or get featured on other blogs. That's really how you see a much faster growth. And it is also a lot more fun too!
When you get more fun in your business and what you do, you will experience more growth.
From day one in your business you want to grow your list. And a lot of people forget that or think it's not important. However, email is still the best way to keep in contact with your audience and to remind them of your existence on a regular basis. It is also through email that you will get most of your customers. I certainly find that when I want to sell my courses or services, almost all my customers come through my email list.
The main source for getting new subscribers is my website. I write articles about topics that people want to know more about. I write about problems that my audience has. As a result my audience will find me through Google, and they land on my site. Or they might find me through my Instagram or Facebook. Doesn't really matter. But as soon as they land on your site, you want to make sure that they have something that they can sign up for. You might want to create a freebie or something helpful that they want to download (you can see my freebies on this page), which will get them onto your list.
And that is important, because then you can email them on a regular basis, and you can help them on a regular basis. And once you start helping people on a regular basis and your audience feels that they are being supported and they get some quick wins, they are more likely to buy from you in the future or to come back to your offerings on your blog or your podcast or whatever it is you are offering.
So you really want to build that connection. Hardly anybody will buy from you on the first visit, so it is really important to build that connection and to help them on a regular basis and to remind them of you on a regular basis. And an email newsletter is still the best way to do that. So be sure to grow your list from day one.
Now you want to create your offerings or services based on what you discovered about the needs of your audience.
Through all blogging and connection building you've been doing, you probably have found out more about them and what they really need. Take note of that. Create notes in Evernote or a notebook and really figure out what it is that your customer needs most.
The answer to that question will give you a lot of clues on the kinds of products and services you want to create for them. Make lists of that and then start thinking about the offerings that you can make.
Once you understand what your audience needs, you can now create your offerings. You might want to create a course, a one-on-one service or a physical product. No matter what you are creating, make sure it aligns with your audience and what they need.
Now it's time to get good at selling this product or service to them. Don't think that by putting your products and service on a website people will automatically come and just buy from you. It usually takes more work than that. You need some kind of launch plan. Your newsletter list will be a key component of your marketing plan.
Your blog, podcast, social media accounts or speaking gigs can be very important too. There are so many different ways you can promote now. But you do need to learn how to sell. Just giving everything for free is great, but if you never sell, it won't give you a business.
I know that many of you find selling really difficult. You may be afraid that you come over as being too marketing-like or too pushy.
But think of it this way. If you have a product or a service that really helps other people you do them a service!
For example: I know that my style course 21 Steps to a More Stylish You really helps women. I've seen the transformations that it can lead to. And I've seen how much more confident and happy some women are about themselves. And because I know that, I'm doing a lot to really sell my program, because I know I need to persuade them to take that leap and know it can make a huge difference for them.
If you know that your product or service can make a huge difference to the life of your customer, you have to sell the bajesus out of them. You really have to go all out and try to persuade them. And that might take several emails. It might take several calls. It might take a discovery call that you offer for free, and then sell your service at the end of that. Do whatever it takes. If you do online marketing correctly and have given a lot of value beforehand, you don't need to be pushy. Your offering can be a logical extension of everything you have given for free.
Get used to the idea of selling, and don't be afraid of it!
You may want to consider advertising like Facebook ads. It is now very easy to reach a bigger audience and really zoom in on your audience, which by now I hope you have got to know really, really well. You know who they are. You know what they're like. Maybe you know their age group, what they like to do in their free time. And that knowledge gives you the opportunity to target them very specifically through Facebook ads.
You can already start with an ad for $5 a day. When you see which of those ads are delivering results, you can scale it up. For example, if I know that my $5 ad leads to a sell of $10, that is a $5 profit. That is a huge win. If I know that I have a system where I can see that for every $5 I spend, I make $10 in return, I can then say, "Hey, I'm gonna spend $100, because I know I'm gonna make $200 in return. This is something that you need to develop and get really good at.
Maybe you've already started doing that. But throughout all this, you really want to create a system, and you want to create a system that will automate a lot of what you're doing.
If I look at my business, a lot of it is automated. For example, if somebody signs up for one of the freebies on my site, like my free guide or Find Your Style Challenge, they automatically get emails from me, and I don't have to be involved in that. That's all been set up. It all goes automatic. It's all been planned, and that's just one way that I automate my business. If somebody signs up for my courses, they automatically get an email. They automatically get signed up in the course and can log in and get started right away. I don't have to be involved in that anymore. Somebody can sign up and start my courses while I sleep.
And that is just one of the many ways that I have automated and created systems for my business. I also have standard operating procedures for a lot of the tasks in my business so that when I hire someone, all I have to do is give that person my standard operation procedure, and then they can execute the task as needed. This makes it a lot easier to hire, train your team, and to get your team working at a level required really, really quickly. Getting good systems is essential in growing your business. When you start to grow, you can't do everything yourself anymore, and you need other people to help you out.
For example, I now have several courses, have a style club, and I'm now doing this business 40 Plus Entrepreneur. The only way that I can do that is because I have a team in place who now takes over a lot of my work, which leaves me some time to do other things that I love to do.
That takes us to step number 10, which is to repeat the whole process with another product. Once you've got your audience, have product in place and are making some money, you can now scale that up by creating another product or service. It would be great to do that in a similar niche, but you can also add to your existing niche.
You can also grow in a different way by scaling up your advertising. Maybe you haven't really taken full potential of Instagram yet or another social media platform and you can allocate more resources there.
So there's definitely different ways you can grow. This is a stage where you really want start looking at your business as a CEO. Maybe before this time you've really done a lot of the work yourself. Maybe you've done all the blogging. Maybe you've done all the creation. But now it's time to look at your business as a CEO and become a manager.
That's definitely the stage that I'm in right now. I'm still very hands on with some parts, but I've definitely become more of a manager.
Scaling your business can be very challenging, because it's very different from when I first started when I did everything myself.
I now have to learn how to manage and how to delegate and how to create systems that really work and help me scale. As I mentioned before, business is the perfect personal development tool. So I'm always learning and challenging myself. I'm always challenged. There's always things I don't know, and there's always some barriers to breach. The fear never really goes away of doing something new.
Whenever you do something new, like me doing this podcast now, it's like, "Oh my gosh. What do people think?" It's scary. You're putting yourself out there. But as you get better at doing business, as you stretch your boundaries, you do get better at it, and you just say, "What the heck. I'm just gonna do it anyway." Some people don't like it. That's not so bad, because some people really will like it, and I know I will be able to help some people with this. That's really how I approach business now and how I do things that maybe scare me quite a bit, but I do them anyway.
Hopefully this breakdown on how to start an online business and all the steps involved has helped you.
If you have any further questions, let me know!
Thank you for sharing this! This is really inspiring and helpful now that I have a stronger idea of what I want in my future.
Couldn't agree more Mili! You may already start sowing some seeds now that you're still employed. There are so many opportunities out there. Great to know that this article has helped you!
Want to know how you can turn your skills into a business you love?
Join Sylvia for a FREE workshop and start your new online business!


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Every year, when it comes to summer I feel the need to wear colors. And I recently started to develop a real crush for every shades of pink. The current trend has definitely something to do with this, I agree. Anyway, my wardrobe begins to look like a huge pink wall and it feels so good !


"Although the merits of tea are the highest of all, there has been no one so far to celebrate it. This is like mistreating a worthy person; what could be worse?"
If you accept this free package you are expected to post your thoughts or tasting notes of the samples on MattCha's Blog. You will get about a months time to sample and reflect on them. After which a post will appear on MattCha's Blog on each of the teas in this package, simply leave your thoughts on that tea in the comment section of the posting. If you cannot commit to tasting the tea within a month and leaving you comments then please don't request the package.
This package should allow even someone with little or no experience with Korean teas a nice primer by allowing for cross comparisons between: producer styles, yearly trends (or the very least an idea of how Korean green tea degrades after aging), different grades, and different types of Korean tea (balhyo v.s green).
The first 10 people to leave comments on this post expressing their interest with their email address will receive the package. One will delete your comment and send you a confirmation email as soon as possible.
Pedro has also offered one sample of 2010 Ujeon green tea to 1 of the very lucky 10. A number will be drawn to see who will receive this extra sample.
This tea is the third and final Korean tea gifted by Tea Trekker. It is also a jeong cha, Dong Cheon production and is also available from East Teas in the U.K. (although they might only have the 2009 harvest in stock).
On the Tea Trekker web site they say that this is a 2nd pick ujeon. Korean teas are not classified by 'flushes' or 'picks' like colonial tea. Instead they use a system based on the 24 seasonal divisions of the solar calendar (also called solar terms). Ujeon is any tea picked before gok-u (grain rain), a date around April 20th depending on the year.
Most Korean companies, including Dong Cheon, offer a very expensive premium ujeon. The premium ujeon is generally first days pick of the year and is all carefully hand produced. Usually it comes in a box of two small 20g, 25g, 30g, or 40g foil bags. The box packaging of premium ujeon is usually very extravagant. This premium tea is usually insanely expensive and is never really purchased for personal consumption, but is rather used as a gift. So, most companies usually have two ujeon grade teas.
Two small packets are emptied into a small ceramic pot. The smell coming from the dry leaves is deep raspberry with a very sweet floral note. They have a silvery sheen to them being as they are the youngest of shoots.
The cooled water embraces them for a short time, the first infusion is born.
It is very juicy and creamy. Soft floral notes creep with berry notes in a light, fresh broth that finishes sweet. The mouthfeel dries a bit and covers the mouth in mild stimulation. The aftertaste is sticky, fruity, and long. This first pot is enjoyed deeply and meditatively.
The second pot that is prepared is tangy and alive with ethereal berry-floral notes with a fresh green finish. The flavour of this tea is distinct. The mouthfeel is very satisfying and seems to cement the flavour over the whole surface of the mouth.
The third infusion brings more of the above mentioned enjoyment. This infusion finishes a touch bland which is mixed into the fresh green characteristics. The aftertaste of this tea always seems to highlight the lighter more subtle notes- in this infusion it happens to be fruity and light, if not a touch rubbery.
The forth is prepared the sweet, tangy, juicy berry notes dominate- they are airy, light, rounded and distinct. The aftertaste is a continuation of such delights. The mouthfeel is sticky and mossy and can be noticed even in the upper throat.
The fifth infusion is mellow and creamy and slips and slides over the tongue. The later infusions become more light, creamy like this. They have a certain sweet briskness to them. There is still nice fruity flavour to enjoy.
This session seemed to be riddled with interruptions out of ones control, but in the end this tea offered one peace and happiness with every cup.
There seems to be much confusion in the world as to how to classify balhyocha (paryo cha, Korean yellow tea, hwang cha, Korean semi-oxidized tea???). This confusion stems from translation and language issues, not understanding the production, and problems with the classification system of tea. This three part series of posts will tackle these issues in hopes of clarifying this Korean anomaly.
Balhyocha is transliterated from Korean and means "fermented tea" or "oxidized tea"- the Korean language leads to this ambiguity. Hwang cha is transliterated from Korean and means "yellow tea". Hwang cha is always balhyo cha, but balhyo cha is not always hwang cha- this is important to understand. There are two categories used by Koreans to classify their tea: balhyo cha and bul balhyo cha, where bul means "not" (not fermented/oxidized tea). Bul bal hyo cha is exclusively green tea in Korea. Bal hyo cha is all the other Korean teas.
The production of Korean yellow tea was made famous by Jeong Yak Yong, a famous Cheoson Dynasty teamaster about 200 years ago. Yellow tea seemed to wane in popularity during much of the last century perhaps due to a resistance to Japanese occupation of Korea. The Japanese were primarily concerned with finding the perfect production area for another oxidized tea, a fully oxidized "Red tea" (Hong cha) or "Black tea" as it is called in England and most of the western world.
However, within the last few years Hwang cha has seen a dramatic rise in popularity. Hwang cha's recent popularity has spurred a bit of a shift in naming conventions. These days "Balhyo cha" seems to be more of the popular title for Hwang cha. The change of name preference and recent popularity reflects a growing health trend in Korea (and to a lesser extent worldwide) that appoints much health benefit to a regular diet of things "fermented/oxidized" (examples: Kimchi, yogurt, probiotics, etc).
It also reflects a general trend to more attention paid and more loose leaf tea being consumed by the average Korean, it is simply an option to the Korean who wants a change from green tea. Because it is very simple to produce, it offers a less expensive option to the expensive and labour intensive domestically produced green tea.
This blog uses "yellow tea" instead of "balhyo cha" simply beacause that is what ones first teamaster refered to it as. One is considering a change to "Balhyo cha"... the wonders of language!
It has been about a month since one first proposed the idea of an online book club for the newly released book "Korean Tea Classics". One had hoped to have published the first post by now. It turns out that we have "lost communication" with Seoul Selection, the publisher who was supplying the two book discount. For the time being we should assume that the promotion they offered is over.
As such there may still be some readers out there who haven't ordered their copy of "Korean Tea Classics" ISBN: 978-89-91913-66-0. It turns out that amazon currently has some copies of this book. Ordering only this book with the free shipping actually is cheaper than ordering from Seoul Selection. Purchasing it with "The Korean Way Of Tea" will only cost a dollar or two more than the Seoul Selection discounted price.
The book club will start with its first post in about 2 weeks. This should give those who haven't ordered the book enough time to receive it.
This puerh came from a Korean tea shop owner and puerh enthusiast that has a shop on the same block as ones former residence. It is composed of this mao cha, posted a few years ago. The Korean Nei Piao (larger description ticket) describes the tea from its origin 1800 meters above sea level that is either from an area between two famous Yunnan puerh producing areas or tasting somewhere between the typical taste profiles of two famous tea areas.
The dry leaf is somewhat tightly compressed. It has many down covered leaves which smell of slight creamy sweetness. There is a slightly sour edge that blends into these leaves.
Water boils vigorously, things are rinsed vigorously, steam rises from the table. The first pot is prepared.
It is very sweet right off the bat. There are strong sweet goji berry flavours initially that give way to smokier, deep, murky, chalky tastes. These deeper, grittier flavours are short-lived as this tea finishes sweet, light on the breath. The mouth and throat are painted in a full sensation, a theme that would continue for the duration of the session.
The next few infusions sees more of the same but with some bitter elements and even tobacco notes lingering during the middle grittier presentation. This rougher middle seems to harmonize quite nicely with the lighter, sweet initial and aftertastes. The initial tastes although very light and fresh is beginning to develop an airy malty, hazelnut profile. The aftertaste becomes more creamy and filled with the berry flavours detectded in the initial sweetness. The chaqi is powerful but not at all violent and pushes ones mind into an ultra state of alertness very early in the session.
Mid session, the initial sweetness is less fruity and more malty, hazelnut, and grainy- it is still quite sweet. The light smokiness that was barely detected in the first infusions is long gone and the throat feel is very noticeable. The grittier notes in the middle are rounding out. This tea is quite sweet and flavourful.
By the eighth infusion things are tasting flat with dry wood notes popping up replacing the once strong sweet flavourful profile. The aftertaste is still long now with very muted creamy, gummy sweetness. This tea doesn't present much stamina, but after getting such a kick is the stamina even necessary?
one examines the medium spent leaves.
Today it is time to try some of the jungjak grade by Dong Cheon. Like the saejak, it comes courtesy of Bob & Mary of Tea Trekker. One doesn't drink much jungjak grade, not because its bad tea but because in Korea it is usually just $10 cheaper per 100 grams then the saejak. If you are going to shell out the cash for a Korean green, why not go the distance. Usually the price difference between jungjak and saejak is not as much as saejak to ujeon.
Here it is important to note that each grade isn't necessarily 'better' than the other. Each grade is a reflection of the energies of season and of the seasonal changes within the tea plant. As a result each grade carries its own uniqueness and characteristic flavours, energy, and feeling.
Certainly it offers mouth-watering dry leaves? These leaves are delicious. Strong, deep forest odours fill in the base of very roasted, thick creamy cereal layers with distinct almost chocolaty nuances.
The first pot delivers more of these elements in the mouth. In the cup the liquid shines an almost florescent green tinged yellow. It tastes very smooth and creamy with heavy cereal and nutty tones. It is not sweet at all but quite flavourful. It feels slippery and smooth and evolves to thin and dry. The lingering aftertaste is of roasted nuts and grains.
The second infusion brings a deeper cereal flavour with noticeable chocolate underpinnings in a brisk soup. Some astringency is thrown in for good measure and its result is a nice coating of the sides, roof, and edges of the tongue. The aftertaste is dry and lingering- simple cereal notes stay in the back of the throat.
In the third pot the roasted nutty and chocolate notes seem to overthrow the cereal notes. The chocolate-nut flavour becomes more creamy and less sharp. The distinct roastiness is really felt throughout this tea. The cereal and grainy feel are pushed more to the aftertaste. Even the mouthfeel is grainy in nature.
The chaqi of this tea carries a very warm thermal nature. It is impart due to the leaves being both older growth and, although they aren't certified, organic- the warm qi suggests that they most likely are. The processing method and jungjak grade also adds to the warmth of this tea. As a result, this tea doesn't attack the stomach even if over-steeped. Instead it offers up a very mellow qi that disperses like light rays or a faint mist from the sensation of slight heaviness of the middle jiao.
The first pots were were dark nutty chocolate, this fourth pot is creamy milk chocolate... mmmmm... It seems like the hardier elements have dropped off a bit as even the slight bitterness has faded. One finds amusement from the squirrels pulling walnut fruit from the old tree outside, inside one pulls out nutty chocolate notes from these leaves.
The fifth infusion is more soft, milky chocolate that is shedding some of its depth and complexity to reveal a nice subtle flavour that is full, delicious, and very satisfying. The mouthfeel is fading but enough holds on. This tea is really not so sweet but its deep flavour makes up for it by offering plenty for the tastebuds.
The sixth infusion is now simple grain notes with little deep chocolate nutty flavours left. This graininess is also left on the tongue. The aftertaste is roasted, if there is any sweetness to the tea it is to be found here.
In the seventh and eight infusion things become dry, thin, and bitter. The mouthfeel is harsh. The session is over.
Recently Ho Go, a regular contributor to MattCha's, had commented on the quality of Dong Cheon's tea on MattCha's Blog (see comments here). That same day a package arrived courtesy of Tea Trekker with the three Korean teas they are currently offering. The tea just happened to be ujeon, saejak, and jungjak from Dong Cheon!
Dong Cheon uses older growth, natural tea bushes that grow semi-wild near Ssanggyae Temple in Hwagae Valley, Handong County. They also use the Jeong-cha method of production, a rather uncommon way of producing green tea in Korea. The method involves plunging the freshly picked, supple tea leaves in near boiling water. After which, the leaves are shaped and dried simultaneously in the heated iron cauldron without being removed until they are finished. The result is a tea that carries deeper, more augmented flavours and a heavier body.
Upon opening the bag, an intoxicating odour of strong, deep, tangy, malted cherry/ berry flavours escape into air. These small curly leaves leave a big impression in a roasted base of pine and cereal odours.
Lots of tea is added to the modest grey pot which is still warm from the preheating. One enjoys the wonderful odour of the dry leaf in the warm pot until the water has cooled considerably.
After it is added, the resulting infusion pours a pale green-yellow. This first infusion is sweet and fresh but deep with oak and raspberry fruit tones. The sensation created from these first sips are slippery and they cover the mouth nicely. There is an aftertaste that is slight but deep- pine and fruit.
The second pot is prepared, poured, enjoyed. It brings nutty, pine notes that slip around in the mouth. There are fresh earthy notes as well as some distinct oak and berry notes that have been buried under a dominating roasted nutty taste. The aftertaste develops more complexity to it with the strong berry and wood notes lingering on. The mouth feel seems undecisive between dry and slippery. The result is a lively chalky feeling in the mouth.
The third infusion is more earthy and juicy with a finish of pine on the breath. Floral notes develop in a fresh, creamy fruit flavour much like banana. It moves from deep, juicy, and earthy to sweet, fruity, and creamy when a large gulp is taken. The mouthfeel is pasty, stuck in it is deep flavourful after flavours.
The fourth pot carries a more bitter feel, a reaction, and consequence from trying to push as much flavour out of this tea with such a large amount of dry leaf. The flavours become much softer in this fourth steeping. The bitterness gives way to sweeter, creamier, banana like notes but they struggle under bitterness.
The fifth pot is lighter once more with the flavours muted and smooth floral notes are enjoyed. The mouthfeel is becoming drier but is still of this enjoyable sticky variety.
In the sixth, seventh, and eight infusions the fruitiness wanes a bit, things lighten, bitter edges slowly develop. The aftertaste, creamy and slightly floral, remains relatively strong. This tea is quite palatable even in late infusions if steeping time remains long and temperatures low.
By now the chaqi, which was not so noticeable throughout the session, has snuck up and leaves ones mind swirling.
The site is extensive, easy to navigate, extreamly informative, and simply fun. One suggests you play around there for a while, they answer almost any question you might have about their tea and so much more.
O'sulloc is the largest tea producer in Korea. Three of their four tea gardens are on Jeju Island, one of Korea's three main tea producing areas. One could take a very informed guess without looking at statistics and say that they likely produce 99% of the tea that leaves Jeju Island. Basically, they ARE the Jeju Island tea producing area.
All of their teas are produced using mechanical methods from planting and picking to producing and packaging. O'sulloc utilizes the latest in the science of tea production. This is quite different than the way almost all other Korean loose leaf tea is produced.
O'sulloc's tea is more likely to be found in Korean department stores rather than Korea tea houses. O'sulloc is a very progressive, modern tea company that puts more value in science not so much in tradition. It is at the extreme end in the spectrum of Korean tea with small production, completely traditional, completely hand made wild tea from Jiri Mountain being the opposite extreme. Never the less, it is an important fixture of modern Korean tea culture.
Since Jeju Island is tropical, unlike the other tea growing areas of Korea, tea grows virtually year round. The traditional tea picking seasons and grading/categorizing system of Korean teas don't so much apply to their product. See this link for a timeline that looks at this.


This series adds container migration support to Podman.
This PR includes the actual code, man-pages, bash-completion, tests, tutorial update.
Once this is merged I would also like to publish a related article on podman.io.
If they are not already assigned, you can assign the PR to them by writing /assign @vrothberg in a comment when ready.
Are you using runc with the changes from opencontainers/runc#1968? Could be there is some runc code missing to create /proc just as it did not create bind mount mountpoints before opencontainers/runc#1968. Please let me know how you are testing it so I can try to recreate.
Are you using runc with the changes from opencontainers/runc#1968?
Yes, I installed runc from opencontainers/runc#1968, criu from the criu-dev branch and podman from this PR.
Could be there is some runc code missing to create /proc just as it did not create bind mount mountpoints before opencontainers/runc#1968. Please let me know how you are testing it so I can try to recreate.
Even though the restore has failed in the last step, a looper container is still created (with status Created). Therefore, I can still run sudo podman container start looper to start the container.
@rst0git This is the same bug as in my runc pull request except that it is also true for non-bind mount mountpoints. It seems runc just creates all missing mountpoints even for read-only root filesystems. If you use a container image which includes all required mountpoints (in this case /run /proc /sys are missing) it should work. I will update my runc PR to handle also missing non-bind mount mountpoints.
@mheon Thanks for the review. At first I was unsure if I can do all the necessary changes, but now, after I have thought about it, I think I can actually do everything you suggested and the result will be better. I hope. So thanks for pointing it out.
What is inside /tmp/checkpoint.tar.gz? Do you snapshot a container rootfs?
The checkpoint directory and the container definition (spec, config, network). No filesystem (yet). I was thinking about doing an automatic commit of the highest layer and including it also. But right now it is only the output of CRIU and some json files.
@mheon I tried to rework my changes to the newContainer() function. There is now a RestoreContainer() function. Please have a look if this is now a better approach.
All CI errors are the expected errors as long as the necessary runc patches have not been merged.
I'll do a more thorough review tomorrow, but I'm generally in favor of the way NewContainer was split up.
Still a little iffy on copying over the OCI config... I need to check, but there shouldn't be much in there that isn't deterministically generated, so it might not be necessary.
We do need to make sure that the ContainerConfig we copied over makes sense before we use it - if the container is in a pod, we need a pod with the same ID present on the remote host, and the same holds for named volumes. We might want to make a generic sanity checker for ContainerConfig that we can use for both NewContainer and this.
☔ The latest upstream changes (presumably #2252) made this pull request unmergeable. Please resolve the merge conflicts.
☔ The latest upstream changes (presumably #2730) made this pull request unmergeable. Please resolve the merge conflicts.
Rebased and forced push. It seems almost all external problems (runc, CRIU and SELinux) are almost solved. Almost, as some smaller discussions are still ongoing so maybe soon the tests might start to return green.
☔ The latest upstream changes (presumably #2833) made this pull request unmergeable. Please resolve the merge conflicts.
Rebased but still not ready. Still waiting on a few external dependencies.
☔ The latest upstream changes (presumably #2830) made this pull request unmergeable. Please resolve the merge conflicts.
Rebased, but there are still external dependencies (mainly CRIU for Fedora) which are not ready yet.
☔ The latest upstream changes (presumably #2946) made this pull request unmergeable. Please resolve the merge conflicts.
the function which are not modifying existing code.
a running container from one system (source) to another (destination).
that the same container is running on two different hosts.
container with the same name and same ID as id had before checkpointing.
This commit adds the option '--name,-n' to 'podman container restore'.
the same IP address will fail as each IP address can only be used once.
image the container is based was already available (podman pull).


There's something of Heather Nova's vocal purity in Nesrin Sen's appealing voice. She writes delicate, slightly jazzy songs on this debut. "Ocean" has typically poetic lyircs and a sweetly orchestrated melody. The mysteriously hushed "Star 10" has some gorgeous singing. Its gentle pace allows it space to grow.
"Love is like Fire" is the most jazz-tinged, blue-tinted song on this album. Sen uses her flexible, angelic voice to its fullest and the song becomes her.
"Out of the Clouds" raises the tempo a little and allows Sen's feistier side some room with good results. This album is a wonderful thing.
You may also want to check out our Nesrin Sen article/review: Victoria Water Lillies.


Popular New Daleville community situated in desirable Southern Chester County. This beautiful 3 Bedroom, 2.5 Bath two story home has upgrades galore. Upon entry, you'll notice the 2-story cathedral ceilings and brand new premium laminate flooring through out the foyer, hallway, kitchen and morning room (2017). The entire home has been tastefully painted with vibrant colors (2017). New premium carpeting on the staircase and entire second level. The kitchen has high ceilings, over-sized center island, granite counter tops, recessed sink, modern fixtures, new dishwasher, bar nook with stools and opens to large sunny morning room. Just off the kitchen, the living room offers a cozy relaxing area. Traditional dining room is great for formal occasions. Main level office has french doors and is great for a home-based business. Second floor offers 3 spacious rooms. The master suite has modern fixtures, ceiling fans & walk in closet. Private full bathroom offers dual sinks and soaking tub. The other two bedrooms have modern ceiling fans. Full basement has endless possibilities and could offer additional living space. The spacious detached two garage gives room for two good sized vehicles and plenty of storage. Close to Route 1, YMCA, Giant grocery store, Jennersville Hospital and more. Don't miss this move in ready home.


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Kelly Preston's Beautiful & Real Quotes About Being a Mom
Sabrina Rojas Weiss
Parenting Writer
https://twitter.com/shalapitcher
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July 13, 2020 at 11:58am AM EDT
James Gourley/Shutterstock.
We were shocked and saddened to learn that actor Kelly Preston died at age 57 over the weekend, from complications of breast cancer. Our thoughts are with her husband, John Travolta, and their two children, Ella Bleu (20) and Benjamin (9). To celebrate Preston's life, we're looking back at some of her best quotes about being a mom.
Related story John Travolta Shares Family Video on First Christmas After Kelly Preston's Death
Preston was clearly a devoted mother to her surviving children and to son Jett, who died at age 16 in 2009. In addition to her loving posts on social media featuring all three of them, she spent plenty of time in her interviews talking about her family. Though sometimes, we didn't necessarily believe in the nonscientific proclamations she made about the causes of her eldest son's health issues, including autism spectrum disorder and seizures, we never doubted that her kids were the center of her world.
#tbt baby love 🧡🌸💕
A post shared by Kelly Preston (@therealkellypreston) on Sep 12, 2019 at 3:08pm PDT
Kelly Preston on wanting to be a mom:
"We plan to have some babies," Preston said on Entertainment Tonight after getting engaged to Travolta, per People. "We're practicing right now. This could be barefoot and pregnant for the next 10 years."
"I've always wanted to be a mother, ever since I was 11," she told Health in 2013. "I was an expert babysitter. I was doing commercials for thousands of dollars, but I'd still babysit for $3 an hour just because I loved it."
On pregnancy:
"I love being pregnant," she told Health. "I love the closeness I feel when I'm carrying them. I love feeling them move inside me. My heart breaks for people who aren't able to have kids. But I feel like there's really hope for anyone."
On Scientology's "silent birth" practice:
"Silent birth is basically just no words, as much as possible," she said, according to E! News. "If you need to moan, if you cry out, you know, all of that of course, that's normal. … Just bringing them in as peaceful and gentle a way as possible. … I'm blessed. My kids have always been amazing. Just very calm, very peaceful, happy, and I absolutely know that it's very much because of that."
What really happens when you are in your holding suite waiting to do press… 😅
A post shared by Kelly Preston (@therealkellypreston) on May 14, 2018 at 9:46am PDT
On getting her body "back" after having son Benjamin at 47:
"In Hollywood everybody loses the weight in about three or six weeks; it's kind of insane," Preston told Health. "And I mean, if you have that type of body, then, all the power to you, it's amazing that you can do that if it's still healthy… I didn't feel [pressure to], because I didn't put it on myself. And I consciously didn't want to go back to work right away. So I gave myself the break to lose it in a healthy, natural way."
On how motherhood changed her, especially after #3:
"I'm so different, too," she said on The Conversation With Amanda de Cadenet, according to Us Weekly. "Now I don't drink anymore. I don't smoke anymore. I don't do drugs anymore. All of those come with an 'anymore.' I used to do everything and a lot of everything. … For me, I find that our kids came in half the time to teach me about myself and to help me with others, and they have helped me so extraordinarily."
I have a special place in my heart for those with autism and special needs. Sending love to some of my favorite people in the world. My son Jetty was one of the most playful and wonderful souls you've ever met. Love to all of you with autism and special needs around the world.
A post shared by Kelly Preston (@therealkellypreston) on Apr 3, 2020 at 5:06pm PDT
On her son, Jett:
"To my sweet love, Jett… you are in our hearts forever," Preston wrote of her late son on Instagram in 2019. "I send love to all of the beautiful autistic children and the wonderful people who love them. May we all shine and grant love and respect to children with special needs."
"I have a special place in my heart for those with autism and special needs," she said on Instagram this April. "Sending love to some of my favorite people in the world. My son Jetty was one of the most playful and wonderful souls you've ever met. Love to all of you with autism and special needs around the world."
On losing a child:
"I've had enormous loss," she told de Cadenet. "Nobody should have to lose a child. It's unfathomable. But I'm here to say that you can get through it. You can live again. You can want to live again. … I'm not afraid to love and to love deeply. My kids help me with that. They open up your heart so much. There's nothing like the love of a child . . . it's the greatest thing ever."
"I think that the most challenging scenes were the ones after Frankie Boy was killed," Preston told InStyle of playing Victoria Gotti alongside Travolta in Gotti, in which their 12-year-old son is accidentally killed by a neighbor. "Those were the most challenging to play because of what we had shared as parents. It's the worst thing to ever happen to a person. It literally is the worst thing you have to or could have to go through. … Everybody grieves differently, so it was portraying that through their eyes. It was their truth, and we had to play them as grieving parents. We could only do it how they would do it."
Happy Father's Day to the best one I know, we love you 😘💕
A post shared by Kelly Preston (@therealkellypreston) on Jun 21, 2020 at 8:42pm PDT
On being the strict mom to Travolta's permissive dad:
"[Ben] comes to me and says, 'Can I have ice cream?' at midnight, and I say, 'No, no, you have to go to bed' — and, mind you, it's midnight and he's 5," Preston told People. "And Dad's like, 'Sure! Do you want hot fudge on that?' … Then the meltdown happens, and I have to carry him off when he's saying, 'I'm too tired, Mama.'"
We get the feeling she didn't mind that part too much.
Jett and Ella Bleu are two of our all-time favorite unique celebrity baby names; here are some more:
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redpajama_set_name: RedPajamaCommonCrawl


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China forms cross-agency team to crack down on securities misbehaviour
FILE PHOTO: A Chinese national flag flutters outside the China Securities Regulatory Commission (CSRC) building on the Financial Street in Beijing, China July 9, 2021. REUTERS/Tingshu Wang/File Photo
SHANGHAI (Reuters) - China has set up a cross-agency team, led by the country's securities watchdog, to coordinate crackdown efforts against illegal activities in capital markets.
The China Securities Regulatory Commission (CSRC) said on Thursday it recently held the first meeting with other team members, including the country's propaganda department, supreme court, supreme procuratorate, police, ministry of justice and ministry of finance.
Cracking down on securities misbehaviour is vitally important to building an open, transparent and vibrant capital market that serves high-quality growth of the economy, CSRC said in a statement on its website.
China is seeking to channel more household savings into equities and bonds to fund innovation and economic expansion amid lingering Sino-U.S. tensions and signs of slowing domestic growth.
CSRC said the newly established team will promote better coordination between the central and local governments, and different Chinese regions, to better regulate capital markets.
It will also step up punishment of misconduct including book-cooking, market manipulation and insider trading with "zero tolerance", while improving China's system to protect the interest of individual investors.
Reporting by Samuel Shen and Andrew Galbraith; Editing by Steve Orlofsky


Louis Vuitton extremely rare antique vuittonite cabin trunk in very good condition. Exterior features the maroon vuittonite leather trimmed with lozine and completed with brass hardware. beige canvas interior with one tray in excellent condition. c.1900 Key included.


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Author Archive for: Eileen
About Eileen Wray-McCann
Eileen Wray-McCann is a writer, director and narrator who co-founded Circle of Blue. During her 13 years at Interlochen Public Radio, a National Public Radio affiliate in Northern Michigan, Eileen produced and hosted regional and national programming. She's won Telly Awards for her scriptwriting and documentary work, and her work with Circle of Blue follows many years of independent multimedia journalistic projects and a life-long love of the Great Lakes. She holds a BA and MA radio and television from the University of Detroit. Eileen is currently moonlighting as an audio archivist and enjoys traveling through time via sound.
Entries by Eileen Wray-McCann
What's Up With Water – April 2, 2018
April 1, 2018 /0 Comments/in Water News /by Eileen Wray-McCann
Transcripts What's Up With Water for April 2, 2018 I'm Eileen Wray-McCann, for Circle of Blue, and here's What's Up with Water, a condensation of the world's water news. In rural Iran, water continues to factor in protests against mismanagement, corruption and shortages. The latest demonstrations have been relatively small and isolated, but point […]
Eileen Wray-McCann
What's Up With Water – March 26, 2018
March 25, 2018 /0 Comments/in Water News /by Eileen Wray-McCann
Eileen Wray-McCannEileen Wray-McCann is a writer, director and narrator who co-founded Circle of Blue. During her 13 years at Interlochen Public Radio, a National Public Radio affiliate in Northern Michigan, Eileen produced and hosted regional and national programming. She's won Telly Awards for her scriptwriting and documentary work, and her work with Circle of Blue […]
What's Up With Water – March 5, 2018
March 5, 2018 in Water News /by Eileen Wray-McCann
What's Up With Water – February 26, 2018
February 26, 2018 in Water News /by Eileen Wray-McCann
Transcripts In Nigeria, an international conference on the Lake Chad Basin begins this week. Lake Chad is one of the world's largest trans-boundary water systems, and a vital source of fresh water for tens of millions. With less rain and more drought, the lake's surface area has shrunk more than 90% in the last 50 […]
Cape Town pushes Day Zero back to June 4 as South Africa declares a national disaster due to drought. A recent study found that 3 to 10 percent of United States water systems have been in violation of federal Safe Drinking Water Act health standards each year since 1982. New South Wales and Victoria, Australia, could withdraw […]
What's Up With Water – a condensation of the world's water February 12, 2018
"What's Up With Water" condenses the need-to-know news on the world's water into a snapshot for the start of the workweek.