UMD Tzu Ching

Tzu Ching, or "compassionate youth", abide by the Tzu Chi spirit and principles to carry out the fou

Tzu Ching means “youths with compassion and joyous giving”, who abide by the Tzu Chi spirit and principles to extend and carry out Tzu Chi missions on campus. The members of this Group are called the “compassionate youth”, or in Chinese, Tzu Ching (TC). We proudly stand as the TC chapter at the University of Maryland, College Park!

Photos from UMD Tzu Ching's post 08/20/2022

Third post introducing our service chair!🕺🏻

“Hello, I’m Bohan and I am going to be your service chair! I enjoy playing video games, board games, and meditating 🧘‍♂️. You may catch me randomly burst into dance.”

What does Tzu chi mean to you?

“Tzu chi initially was a way to get into volunteering that didn’t feel like I was working for a big faceless corporation. What kept me wanting to see more was the energy of ‘give love without expecting anything in return’ that is just so refreshing in juxtaposition with the valorant and league communities. The older members are so knowledgeable and kind!”

Photos from UMD Tzu Ching's post 08/20/2022

Second post introducing Grace, our treasurer! 🥳

"Hey, I'm Grace and I'm going to be your new treasurer! I'm a rising junior majoring in Marketing. In my free time I love hanging out with friends, rewatching tv shows, reading, and playing video games."

What does TC mean to you?

TC is an amazing organization of people who truly want to help and give back to their community. I think what made TC stand out to me among other community service organizations is their dedication to education, reflection, and self-improvement.


That's a wrap TC Terps! 🐢💜
We've had an amazing year with everyone and have accomplished a lot in terms of service!
Thank you to all our volunteers and congratulations to those who are graduating~! 🎓

Can't wait for what the next year will have in store for UMDTC!


Our last GBM is tomorrow TC Terps! 🐢💜
We hope that you guys can come out and hang with us before finals/graduation~


Hello TC Terps! 🐢💜

Today marks the start of Tzu Chi's Annual Community Weekend! Here at UMDTC we have an awesome event planned for this afternoon and tomorrow with DCTC!

Please come out if you're interested~ 😊


Welcome back to UMD TC Terps! 🐢
We've hope you had a great break and what a way to spend a Friday afternoon then come to GBM! We got some interesting stuff planned! (Hint: Food & 🥦) 😉💜

Once again we'll be doing a hybrid GBM so the ZOOM link will be sent closer to the time~


Good morning Terps! 💜🐢
We are so excited to have our March GBM tonight from 6:30-8pm!
As per usual it is a hybrid GBM, so feel free to join us either in person at JMZ 0208 or over Zoom!

Hope to see you there and bring your friends too! ☺️

Photos from UMD Tzu Ching's post 02/02/2022

Thanks to those that were able to come out to SLF yesterday!
Now to kick off the spring semester right, we got GBM this Friday!

Once again we'll be doing a hybrid GBM, so stay tuned for the Zoom link later this week!

Hope to see you there Terps~ 🐢
All are welcome, so bring friends 😎💜


Hey there Terps 🐢, UMDTC will be at Second Look Fair tomorrow from 12-2pm!

If you wanna stop on by the Zoom is:

Hope to see you there! 💜


Happy First Week back TC Terps! 🐢💜

We hope you're having a great start to this Spring semester and can't wait to bring more opportunities this new year! 😊

We want to thank those that were able to come out to food packing a few weeks ago. Speaking of food, there's going to be food distribution at RS Elementary tomorrow from 9:30am to 12:30pm. If you're interested be sure to check our newsletter for more info!


Happy New Year TC Terps! ✨
Do you need a space to plan your resolutions? Want to spend some time gaming with friends? Then, come out to social tomorrow!

We will post links ASAP, so we hope to see you all there! Invite your friends, all are welcome ☺️


Hey Terps! 🐢
UMDTC wants to wish you all the best of luck with finals and give a big thanks to those that were able to make it out to Arboretum this morning! 💜

We can't wait to continue this next semester~


Attention Terps, want some time to chill before finals? 🐢❄️

Then, come out to our last GBM of the fall semester!
Once again this will be a hybrid GBM, but as an addition to our in person meeting we will be having food!

If you're interested please fill out the form that'll be in our comments! ☺️

Hope to see you all one last time before winter break!!


Happy Thanksgiving Terps! 🍁🐢

We're so thankful to all those who have been able to help out this semester and we hope to continue bringing thanks to our local communities!


Hey there Terps! 🍁🐢
Want a much needed break from the busy semester?

Then come on by to JMZ 0208 this Friday for UMDTC's Self Care Social! We'll be doing a lot of fun stuff, so we hope to see you there! ☺️💜

Photos from UMD Tzu Ching's post 11/13/2021

Thanks to everyone that could make it today for Arboretum at McKeldin! 🐢🍂🍁


Here's some photos from our stream cleanup service project last weekend!

Thanks to those that were able to come out and help! 💜🐢


Hello everyone!
Be sure to check out our table at First Look Fair later today down on McKledin Mall! Get to learn about our organization or just come on by to chat~

Hope to see you there!! 🐢💜


Happy Earth Day!

Photos from UMD Tzu Ching's post 04/19/2021

Photos from UMD Tzu Ching's post


“It is the principles that guide our actions, not to blend our principles to fit into the situation.” -Dharma Master Cheng Yen


“Over time, we can build great character, achieve great success, and cultivate great virtue.” -Dharma Master Cheng Yen


Nutritious and delicious!


4 small packages of Jing Si instant rice
2 cups of sticky rice
20 Chinese mahogany leaves
10 Chinese mushrooms
5-6 teaspoons of crushed ginger
1 teaspoon of soy sauce
1 teaspoon of sesame oil
1 teaspoon of Jing Si vegan seasoning powder (preserved cabbage flavor)



1. Soak the sticky rice for 5-6 hours. Drain, and cook.

2. Pour 5,600 cc of hot water over the instant rice, cover, and wait 20 minutes until it’s cooked.

3. Mix the sticky rice and the instant rice.

4. Clean the Chinese mahogany leaves, removing the stems. Blanch with boiled water, then shock with cold water to keep the leaves green. Drain, and mince.

5. Soak the Chinese mushrooms, then cut into thin slices.

6.Sauté the Chinese mushrooms, and place aside.

7. Sauté the mashed ginger, then add in the Chinese mahogany leaves and Chinese mushroom.

8. Turn off heat, and add in the instant rice and sticky rice.

9. Stir in other ingredients, adding soy sauce and vegan seasoning powder.

10. Finally, add sesame oil.


Blanching Chinese mahogany leaves can reduce the nitrite salt in them.

Chinese mahogany leaves can be chopped, placed in cans, and kept in the freezer.

Mashed ginger can increase the fragrance of instant rice, and also improve one’s metabolism.

Sticky rice can add to the texture of food.



“Manage business with mind based upon your heart; while dealing with human relationship, you will let your heart drive your mind.” -Dharma Master Cheng Yen


“Confidence, perseverance, and courage working together can warrant success” -Dharma Master Cheng Yen


This month’s topic was building habits! We have just concluded our March GBM! It was so insightful sharing about our habits and learning how to build new ones! Thank you for coming!


“When walking, as we step one foot forward, we lift the other foot. In the same way, we should let go of yesterday and focus on today” - Dharma Master Cheng Yen


Pasta time!


1 red bell pepper
2 green scallions
2 cloves of garlic
Fettuccine (or pasta of choice)
Veggie Stock
2 tbsp cream cheese
2 tbsp sour cream
¼ cup of parmesan



1. Preheat the oven to 400 degrees Fahrenheit, and adjust the rack to top position. 

2. Wash and dry all produce. Cut the red pepper in half and remove the stem and seeds.

3. Trim and chop scallions, separate the whites from the greens.  

4. Place bell pepper on a baking pan, drizzle with olive oil and season with salt and pepper. Place peeled garlic cloves on a small piece of foil, drizzle with olive oil and season with salt and pepper. Clinch foil into a packet and place it on the baking sheet. Roast 20-25 minutes until the bell pepper is charred and garlic is soft.

5. Bring a medium pot of salted water to boil, add pasta and reduce heat. Cook until soft and drain excess water. Reserve ¼ cup of water from the pasta. 

6. Heat a drizzle of olive oil in a medium pan. Add scallion whites and cook until softened. Add ¼ cup of excess pasta water and ¼ cup veggie stock. Add cream cheese, sour cream, and a helping of Parmesan. Add 1 tbsp of butter and stir until smooth. 

7. Once bell peppers and garlic are done baking, thinly slice the bell pepper and mash the garlic with a fork. 

8. Add bell pepper and garlic to sauce and stir; cook 1-2 minutes at a simmer. Season with salt and pepper. 

9. Add sauce to pasta and serve. Season with salt and pepper, and garnish with scallion greens and Parmesan.

Photos from UMD Tzu Ching's post 03/01/2021

We had lots of fun during this week baking and donating our goods to local fire stations! And many thanks to our volunteers for baking and delivering these goods!

Photos from UMD Tzu Ching's post 02/20/2021

Reusable containers!

1. They are more durable than take-out boxes

2. Less disposable plastic, which means less garbage!

3. Even if a restaurant offers paper food containers, once the container is soiled with food, it is not recyclable!
(But it may be compostable)環保餐盒大820cc


Jing si black tea porridge! Soothing and comforting 🤤


10 g  Jing Si Black Tea-Machine Picked

1 c white rice

1 L water

½ c shiitake mushroom (if dry, prepare/hydrate according to package directions)

½ c dried black fungus, prepared/hydrated according to package directions

½ c red dates 

2 tbsp wolfberries (goji berries)

salt to taste

recommended tools: kitchen scale (to measure ingredients), mesh sieve or strainer



1. Bring water to boil. In teapot or vessel, add water and tea to brew for 5 minutes. Then, strain tea leaves and pour out into bowl.

2. Wash rice.

3. Slice hydrated mushrooms, black fungi, and red dates.

4. In a stock pot, add rice and tea. Add in mushrooms, fungi, as well as wolfberries and dates.

5. Cover and simmer on low for 30 minutes.

6. Remove lid and add salt to taste. Enjoy!




Happy Chinese New Year!

Photos from UMD Tzu Ching's post 01/31/2021

Carrying your own utensils can reduce our carbon footprints! :)


Tropical Tea Jello!

5 c water

5g Jing Si Black Tea-Machine Picked

165 g agar powder

1 c coconut milk

1 mango

1 tbsp brown sugar

2 tbsp sweetened condensed milk

Recommended tools: kitchen scale (to measure ingredients), sachets for tea, mixer, mesh sieve or sifter



1. Bring 4 cups of water to boil. In a pot, add tea leaves and let sit to brew for 3 minutes.

2. Then, turn heat on tea and bring back to boil. Begin to add 110 g of agar powder and brown sugar, stirring well. Remove from heat.

3. In 3 cups, evenly pour out mixture. Let cool till it solidifies to a jelly-like consistency.

4. In saucepan, bring coconut milk and remaining cup of water to boil. Stir in remaining  agar powder well. Remove from heat and pour into 3 previous cups as a second layer. Let cool; will also solidify into a jelly.

5. In the meantime, peel and cut mango into ½” cubes. Sprinkle on top layer of jello cups.

6. Drizzle condensed milk across mango topping, distributing evenly among three cups. Enjoy!


Recipe by Connor Hsu


Welcome back guys! First day of the spring semester! I hope you guys have a good spring semester. :)


Introducing Jung Si Boba!


1. 15g Jing Si Black Tea-Machine Picked

boba (also known as tapioca pearls or balls)

2. 1 tbsp sugar

3. ½ c dairy or plant-based milk

*recommended: empty tea sachet and wide reusable straw



1. Bring water to a boil in a pot. Add tapioca pearls or boba. Boil until the boba floats to the surface. Center should be cooked through and not starchy.

2. Using a strainer, drain out liquid when done. For more sweetness, mix in some honey to your taste. Place into your favorite cup.
In a separate pot, add tea to boiling water. (pro tip: place the tea leaves in your sachet before adding to the pot for easy serving).

3. Simmer on medium heat for 2-3 minutes. For stronger tasting tea, simmer for a few more minutes.

4. Stir in sugar and milk. Remove from heat. Remove sachet is used or fish out tea leaves with a strainer.

5. Pour tea into the cup with boba. If using a straw, be sure the drink temperature is drinkable to prevent burning, or add ice for a cooling, refreshing taste!

Photos from UMD Tzu Ching's post 12/31/2020


It’s been a tough year due to the pandemic but we’re hopeful that it will get better! Thank you to our volunteers, Tzu Ching and Tzu Chi members, and everyone!

Have a good and happy new year!🎉🎉


Last week of classes and incoming finals!
Our TC bear will be cheering for you all!!

Videos (show all)

"Let's Join TC" -- UMD Tzu Ching


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