Sip: Issue 08

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LETTER FROM THE PRESIDENT INTERVIEW WITH MICHAEL HIGGINS KENYA'S TEA INDUSTRY HOW MATCHA DO YOU KNOW PETAL POWER COMFORT FOOD

w e r C w e r B #

Editor: Shabnam Weber THAC President

Assistant Editor: Adi Baker, THAC Communication & Programs Coordinator

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sip is published four times a year by the Tea & Herbal Association of Canada www.tea.ca

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Erica Baillie is the Founder of Plan de Vida and is a certified TAC Tea Sommelier® Professional. One day when reading a book she came across a term - plan de vida (your life purpose). Her plan de vida led her to leave her job in the financial sector to pursue a career in the tea industry.

Kristina Inman is a Professor of Food & Beverage at Niagara College, and both a CAPS Sommelier and a certified TAC Tea Sommelier® Professional. She writes a monthly column in three Niagara-based newspapers, and is published in various magazines. Although travel is her guilty pleasure, she is happiest when tasting her way around the region and playing outside with her two young children.

Tina McDonald is the Program Director at the Academy of Tea and a certified TAC Tea Sommelier® Professional. Loving tea since she was a

little

girl,

starting

with

garden

parties

drinking

tea

out

of

tiny

ceramic cups with her great-grandmother in Kent, England. Since then, she has been tenaciously tea-focused, poring over yard sales, flea markets, and auction houses for tea-related accouterments – all for a beautiful cup of tea!

Jem

McDowall

is

the

Vice-President

(Trading)

at

Universal

Commodities (Tea) Trading Inc. After a Bachelors in Marketing, Jem joined Lipton from university. First in UK then Asia and Africa and back to UK, he has played key roles in supply chain, procurement and R&D. Jem has lived in Ceylon and Malawi and worked in the diverse consumer markets of Morocco, Kenya and Kazakhstan and others. A distant descendant of Robert Fortune, tea is in his blood! He now lives and works in New York.

Noah van der Laan is a Trading Assistand and Lab Manager at Van Rees North America. Before joining the Tea Industry he worked as a journalist for Spacing Magazine.

In this Issue

An Interview with Michael Higgins

Letter from the President Petal Power

The Legend of Shennong

Comfort:

Kenya's Tea Industry

Campfire Macaroni & Cheese Tea Brined Roast Chicken

Manila's Rising Sun

How Matcha Do You Know?

Berry Matcha Fruit Cobbler Earl Grey Bread Pudding

Shabnam Weber THAC President

FINDING CALM I would be lying if I said this issue was an easy one to put together - it was not. We outlined the issue months ago and have been working on the content when times were different. To continue with the issue without recognising the world we find ourselves in would have been thoughtless, at the very least. So we rejigged and rewrote and reformatted and I hope we've struck the right tone for you - a balance of tea, and comfort, calm and perhaps a slight distraction.

m o r f

e th

t n e d i s e r p

As we all try to adjust to this new world, we are finding ourselves in suspended animation - not quite where we were and not quite where we will be. And for each of us it has taken on a different form. For some it's the worry of family and loved ones, for others it's financial pain. This much I know is true, for all of us, it's an incessant feeling of helplessness.

The words: Keep Calm and Carry On were coined by the British government on a motivational poster as they prepared for WWII. The words were meant to serve as a morale booster as the country prepared for much pain. We are not at the brink of a world war and our struggles are not comparable, but I think the words and the sentiment ring true in our current world. Find the things that provide you with comfort, hold onto those that mean the most in your life...and know that it's okay to be overwhelmed as long as you come back to a place of calm.

AN INTERVIEW WITH

Michael Higgins

organization of the foodservice and hospitality industry, the Golden Pencil from the Food Industry Association of Canada, the Successors Award for Canadian Business, a Lifetime Achievement Award from the Retail Council of Canada and The Order of Canada.

He has been serving on the Tea & Herbal Association of Canada's Board of Directors for a number of years, and has been the Chairperson since 2018.

Michael Higgins is the Co-Chairman of Mother Parker's Tea & Coffee Inc., one of the largest

What's your first memory involving tea?

coffee and tea manufacturers in North America.

Michael, and his brother and Co-Chairman Paul Higgins, are the third generation to steer Mother Parkers Tea & Coffee to growth and expansion. He has held a number of sales and marketing roles in the company and has personally led the relationships with many of North America’s largest grocery and restaurant chains.

Many of my earliest and fondest memories involve tea, in particular the ritual of having a cup of tea with my mom each day after school from a very young age. This was a special time to talk about the day at school and listen to my mother’s words of wisdom over a delicious milky cup of tea.

By the time I was 12 years old, I

was working at Mother Parkers during the summer months doing odd jobs and cleaning

Michael is a recipient of the We Care Hall of Fame Award from the Friends of We Care

the warehouse. Knowing that I would enjoy a delicious cup of tea on my break in the employee break room made the work go by a bit quicker!

What does a typical work day consist of for you?

Now that my role is Co-Chairman of the Board

office services, gas and convenience channels.

What are you seeing in the market that excites you for tea?

of Mother Parkers, my work days involve oversight and governance of the Company, but

Over the last 30 years, tea has been gaining a

we have a strong and talented management

reputation as being a health drink. The growth

team leading the day to day work. For most of

in varieties of black tea and herbals during this

my career, I held various sales roles and in

time has been outstanding. The industry has a

sales, the work day is never the same from one

huge following in the 15-30 year-old age group.

day to the next!

Mother Parkers’ RealCup® single-serve format

I travelled a great deal in both

Canada and the USA to meet with existing

for Keurig-type brewers has brought

customers and try to bring in new customers.

convenience to the in-home tea consumer. They

This meant that most of my nights were spent

can now brew a quality cup of tea in 30

entertaining customers and, in those days,

seconds and experience the flavour and body

that’s when relationships were built and

that traditional steeped tea and herbals

business deals were done.

deliver.

How much tea do you drink in a day?

Three cups a day in the afternoon. My favourites are black tea and mint tea – hot and clear.

How do you take your tea?

Clear

What's one thing you wish everyone would know about Mother Parkers Tea & Coffee?

That Mother Parkers has a long and rich history that few other companies can claim! This has been a family owned and operated business for 108 years and the fourth generation of the Higgins family is currently working in the business. There are a number of reports that say only 10-15% of family-owned companies make it to the third generation and then only 3-5% make it to the fourth!

We are very proud of what we’ve accomplished through four generations to become one of North America’s leading suppliers of

tea and coffee to customers in

foodservice, retail, on-line retail,

If you could drink tea with anyone - living or dead - who would it be and what tea would you serve?

Morocco, New Zealand, Egypt, Poland, and Japan rounding out the Top 10 countries in terms of consumption. This is truly a global list of cultures, ethnicities, religions and customs -

Winston Churchill. I would serve Darjeeling, and

all united by tea! Canada has a reputation for

who knows, but I suspect Winston might even

consuming high quantities of very high quality

add a little gin to give it a kick.

black tea, which contains antioxidants that are known to provide a host of health benefits such

If you weren't in tea, what would you be doing?

I love interacting with people, which has helped

as flavonoids for heart and vessel health.

What is the most interesting and unique experience you've had in your tea career?

my career in sales. I would definitely want to stay working in sales in some way, perhaps for a

I would have to say touring tea estates around

different type of product or industry. I’ve often

the world. This opened my eyes to so much

thought it would be fun to sell private jets. You

about the tea industry and the unique aspects

would certainly meet interesting people and

of the tea harvesting and production process in

travel the world on the company plane!

different origins. I was also fortunate to travel and see first-hand the impact that the tea

What's your favorite fact about tea that surprises people?

industry has on individual lives and families in tea-growing countries. It’s also been a pleasure to meet owners of other family-owned tea

I think it is the truly international reach of tea

companies in North America. I’ve met so many

as a beverage. Aside from water, black tea is

interesting people who are passionate about

one of the most consumed beverages in the

the beverage and they are having fun in the

world. Turkey is the top tea consuming country,

business. That’s a recipe for a great life!

followed by Ireland, the UK, Iran, Russia,

INTERNATIONAL TEA DAY

by Shabnam Weber

After water, tea (camellia sinensis) is the most consumed beverage in the world. It's a beverage not only widely consumed but it is also a source of income for millions of people. It is for this reason that the United Nations General Assembly voted to officially make May 21st International Tea Day. "The Day will promote and foster collective actions to implement activities in favour of the sustainable production and consumption of tea and raise awareness of its importance in fighting hunger and poverty."

beverage that is consumed in so many different ways by so many different people and yet there is a common thread for all - we use tea to connect us.

For me, tea is the great connector of us all. It's a

To each of them...I RAISE MY CUP!

Celebrating tea, collectively, on May 21st, is an opportunity to connect us further, not only with the ones we share tea with every day, but also with the ones who bring us our tea.

The pluckers and factory workers. The blenders and importers. The packers and sorters. This long line of tea people all dedicated to your cup of tea!

"TO EACH OF THEM...

I RAISE MY CUP

TEA SOMMELIER® CERTIFICATION PROGRAM

What is a Tea Sommelier?

A trained and knowledgeable tea professional who has successfully completed the Tea and Herbal Association of Canada’s certification examination, as a result, is well versed on all aspects of tea as it affects the consumer. He or she will have a thorough understanding of tea and its history, processing methods and preparation and will be able to interact easily with anyone on the subject of tea and make recommendations based on their needs in an approachable and easy manner.

Where are courses offered?

Students can take the program in person through THAC (Toronto), through Cambridget Tea Academy (UK). As well, the courses are available online through the Academy of Tea, in Italian at ProTea Academy and in Spanish at Escuela Mexicana de Té.

To begin your journey visit the Tea and Herbal Association of Canada at www.tea.ca or www.teasommelier.com.

petal power

by Adi Baker

Looking outside I can see the

enjoying the small and simple

early signals that spring is here -

things in life.

the sunlight is whiter and brighter, the crocuses are

Aside from a cup of tea

breaking ground and what's

accompanied by a warm piece

that... a robin?!

of apple pie with some ice cream on the side, I recall her

This year, spring is going to be a

love for flowers. She wasn't a

lot different than any other year

great gardener, but every

most of us have ever

summer she would have a

experienced. With the

collection of flower planters on

Government of Canada's

her back patio that she would

recommendation that we only

tend to and fuss over. Looking

leave our homes for essential

back with adult eyes, I can see

activities most of the time we

that tending to and admiring

are going to be house bound.

these flowers served as a

While this is depressing (let's be

meditative distraction. For this

honest), we can still bring the

reason, and the fact that it is

revivifying effect of spring into

spring, I thought that the topic

our homes.

for this issue's herbal tea article I would write about flowers.

At this time, the memory of my maternal grandma enters my

When most people think about

mind and reminds me that there

tea they don't often think about

is always a brighter side to

the fact that so many of the

things - even if that means a lot

teas that they enjoy feature

of extra effort to uncover it.

flowers. That delicious tea you

Having lived through the

have when out for Chinese food

uncertainty of the Depression,

is usually jasmine green tea, and

World War II and a chronic

the standard end of day

illness in the last two decades

down tea is chamomile.

of her life, she had a knack for

wind

Cornflowers

Family Name:

Malvaceae

Botanical Name: Hibiscus

sabdariffa

Popular Names: Hibiscus Parts Used:

Petals

Habitat: Native

to North Africa and

Southeast Asia

Uses: Known

for its vibrant red hue it is

commonly added to herbal tea blends to add colour and a tarte taste.

Asteraceae

Botanical Name: Centaurea Popular Names: Parts Used:

cyanus

Cornflower

Petals

Habitat: Europe Uses:

Commonly used in loose leaf tea

blends like Earl Grey colour.

to add a touch of

Hibiscus

Family Name:

Family Name:

Asteraceae

Botanical Name: Matricaria

chamomilla

Parts Used: Buds Habitat: Native

to Europe, India, and

western Asia, Egypt

Uses: Commonly

enjoyed on its own or in

Roses

Popular Names: Chamomile

Chamomile

a soothing herbal blend.

Family Name:

Rosaceae

Botanical Name:

Rosa

Popular Names: Rose Parts Used: Buds Habitat:

& Petals

Global

Uses: Used

in tea and herbal tea blends

to add sweet and floral notes.

THE LEGEND OF SHENNONG

by Tina McDonald Certified TAC Tea Sommelier Professional & Academy of Tea Program Director

Picture it. The summer breeze

said to have been born around

gently rustling the tall grass. The

the 28th century BCE. It is also

sounds of horses grazing

said he came into this world

nearby. The quiet murmuring of

with the head of a bull and the

men as they rest quietly.

body of a mortal man. However, more believably Shennong (in

神農

Nearby sits the Emperor of all

Chinese

China, Shennong. After a hard

Husbandman”) was probably just

or “Divine

day’s ride, he sits under the

a man, born to wealth, whose

shade of a tree, gathering his

life did indeed create change in

strength for the next stage of

the world around him.

travel. While his water heats over a small cooking fire, some

It is written that he invented the

leaves blow into the pot. The

cart and plow, he tamed the ox,

resulting scent is pleasing and

and first yoked a horse. His

he is moved to taste the

descendants say Emperor

mixture, finding it to be

Shennong taught his people

agreeable and delicious.

how to clear land with fire, and he is reputed to have

And thus, the legends say, was

established the first stable

tea discovered. We tea folk

agricultural society in China.

certainly love our legends don’t we? Nevertheless, who was this

These are the legends. But what

person we look up to? Who was

are the facts?

the “Father of Tea”? Did Shennong actually exist?

For in truth, Shennong created a catalogue of hundreds of

Shennong was the second of

species of medicinal plants,

the three mythical Emperors (Fu

which ultimately became the

Xi, Shennong, and Huangdi),

basis of herbological studies in

and is

China.

Shennong Artist: Xu Jetian From the book Kínai költészet 18th century

He described the therapeutic powers of

According to Chinese historical record,

numerous medicinal plants and included

c. 1000 BCE, there were already tea

descriptions of many important food

farms in Sichuan and Yunnan. And in the

plants such as the early soybean. No

early Western Han dynasty, tea was

wonder he was willing to try foreign,

used as a vegetable.

unknown plants that fell into pots of boiling water. (Note: despite Tina’s

Xia Zhong's Treatise on Food included

adventurous nature and willingness to

with the statement that "Since Jin

try all kinds of tea, this editor has yet to

dynasty, the people of Wu (now Suzhou

see her drink anything after a foreign

city) cooked tea leaves as food, and

object has landed in it.)

called it tea broth".

He supposedly wrote down much of this

From the beginning of Western Han to

information in the ‘Shennong

Middle Western Han in the early 3rd

bencaojing’ (Divine Husbandsman’s

century CE, tea was used as medicine

Classic of Medicine), where he

and by the end of the 3rd century CE,

categorized the medicines as superior

tea was an imperial beverage.

(nonpoisonous and rejuvenating), medium (having some toxicity based on

By 620 CE, when the Tang dynasty came

the dosage and exerting tonic effects),

to it’s own power, tea had become one

or inferior (poisonous but able quickly

of the seven essentials of daily life.

to reduce fever and cure indigestion).

Bringing us to another legend: Lu Yu. Shennong is generally looked upon as the father of Chinese medicine.

His writings - ‘The Classic of Tea’ or ‘Cha Jing’ - confirm that by this time,

But, what about that boiling brew? As

tea was widely consumed as a

well as being a herbologist, Shennong

beverage. He describes how the tea

knew the safety of drinking pre-boiled

plants were grown (cultivation), how the

water. Hence, the summer day, drifting

leaves were gathered (processing), and

leaves, and the beautiful brew leading

how tea should be made (preparation

us to anoint Shennong as the creater of

and consumption). Truly ahead of his

tea in 2737 BCE.

time and at precisely the right time in tea folklore, ledgend, and fact.

Was tea drank (or eaten) before then?

Most certainly, as we know that it was

Alas, Lu Yu and his treatise is another

primarily used as medicine. Shennong is

legend for another time.

said to have discovered that in his tireless curiosity, after drinking

In the meantime come, let us gather

potentialy poisonous herbs it was the

together and brew some beautiful

tealeaf that made him feel better.

Chinese tea (Keemun for me please)

However, it was not until the Tang

raising our cups to the Father of Tea,

Dynasty, almost 3000 years later, that

The Divine Farmer, The God of

we see additional information on use

Agriculture – Emperor Shennong.

and cultivation of the plant.

Between those two times we see that tea goes through a myriad of placeholders in Chinese culture.

Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, this course provides an introduction on the historical origin of herbs and spices as they are used in tea. This course will provide a general history of herbal remedies throughout the ages with emphasis on how it is used in China as well as in India over thousands of years. Students will be introduced to the basic concepts and philosophies and learn about the common herbs used in each of these practices.

HI-101 is a 4-week online course.

Register at www.tea.ca

HI-101 INTRO TO HERBS & I N F U S I O N S Â WWW.TEA.CAÂ

PAGE 7

Tea Will Get Us Through by: Jem McDowall

We’ve been here before: tea got us through it all then, together we will get through this too.

Much of the modern, global tea industry was born out of conflict, ruin and failure. The Sri Lankan tea industry arose like a phoenix from the ashes after a devastating coffee blight wiped out an entire crop. Led by the indomitable, and now immortal, James Taylor, the farmers’ livelihoods were reborn after planting out tea to replace the ruined coffee fields.

The Indian tea industry initially struggled to establish itself using Chinese tea seeds in Assam. Eventually Darjeeling and Nilgiri, after many trials and failures, were able to establish plants from Chinese seeds. Other, intrepid pioneers came across the indigenous Camellia Sinensis (var. Assamica) which today forms the backbone of the Assam tea industry. Chinese tea survived and prospered, even after their secrets of growing and making tea were stolen in the 19th century and the challenges of their revolutionary years.

African tea industries survived and prospered after the turmoil of their struggles for independence. The nascent American tea-drinking culture paused after the Boston Tea Party, and throughout the Revolutionary years, but has since rebounded and never looked back.

Tea has not only been central to, and the cause of, wars but has become a comfort during conflicts too. Entire cultures are built on sharing tea to celebrate friendship; comfort those in need or simply to give us all a few peaceful moments during which we can relax and reflect.

Indeed, the engaging nature of taking tea as a social and comforting beverage is reflected in the close and collegial nature of the industry worldwide.

Tea has survived droughts, war, revolution, nationalisation, monopolies, export and import restrictions, taxation, smuggling, adulteration and a host of other major and minor hurdles and disasters. Covid19 is yet another obstacle that the tea industry will overcome, and tea will help us overcome it too in our dark hours. No doubt, at this moment and for some time to come, there are many tea people very worried and hurting badly. But they WILL come through and their friends in tea will be there for them, rain or shine.

The old tea bush is a hardy and robust thing, and so are the people who work in it.

Together, we will overcome this.

Keep calm and drink (even more) tea.

kenya's

tea industry

by Noah van der Laan

Jambo! welcome to Mombasa, the largest black tea auction center in the world. The East African Trade Association’s weekly sale is brimming with tea. These days, an average auction tops 4 million kilograms of made tea produced in 10 countries in East Africa including Uganda, Rwanda and Tanzania; it’s the only auction in the world trading tea from more than one country. With an explosion of East African tea production over the last 20 years, weekly sales figures have grown 300 percent.

And Kenya is now the world’s largest exporter and producer of black tea.

Kenya's tea industry is split into two sectors – large scale tea plantations and small scale tea farms. Nationwide there are more than half a million smallholders located across 17 counties.

The Kenya Tea Development Authority (KTDA),

part of the year and again in early to mid-

created following independence, supports

summer.

those smallholder farmers by purchasing their green leaf and processing 60% of all of

Nearly all of the nation’s manufactured tea is

Kenya's tea at 66 factories. That makes the

CTC method (cut-tear-curl) which is used in

KTDA the largest tea producer worldwide. The

tea bag blends. As one of the world leaders in

remaining tea is grown and brought to market

CTC production, Kenya has positioned itself

by large multinational tea or commodities

favorably in the world tea market, particularly

firms, the four largest of which are: Unilever,

in parts of the Middle East and Pakistan, as

James Finlay, Williamson Tea and Eastern

well as in England, Ireland, and Scotland,

Produce.

where Kenya tea adds a punch of quality and strength to any cuppa.

Kenya features a tropical climate with tea gardens situated at high elevations ranging

While production continues to increase year on

from 4,900 to over 8,000 feet. The rich, red

year, the value of tea production has declined

volcanic soil, abundant sunshine and regular

as an oversaturated market has seen

precipitation provide ideal growing conditions,

inundated supply. To counteract that trend,

and tea is produced year round with no

Kenya is working hard to create a national

dormant period thanks to fairly consistent

brand identity to attract more consumers,

weather at the equator. The best teas are harvested during the dry seasons, in the early

reach new markets, and command higher prices.

With a growing interest in specialty teas, the

from drought and famine that had swept the

KTDA has recently begun to diversify into

region-- slowing crop production, driving up

orthodox manufacture at some factories, the

food prices, increasing inflation, and straining

first of which was the Kangaita Tea Estate.

economic growth.

Select clonal tea plants produce an excellent variety of leafy grades made with special

Much of Kenya is semi arid landscape which

machinery imported from India.

will continue to dry up. As it does, farmers will

These teas

have been so successful that plans are

need to seek higher elevations to ensure

underway to expand orthodox lines, now being

sufficient rainfall. But even on Mount Kenya,

manufactured at over 10 KTDA factories as

the second highest mountain in Africa, only 10

well as at private tea plantations.

glaciers remain of the 18 that once covered its peaks.

Within the next 25 years, warming

Further exploits into orthodox manufacture

temperatures could mean that there will no

include the creation of a unique special

longer be any ice on Mount Kenya. The lands

cultivar known as purple tea which has a

surrounding the mountain are important tea

bright and unique hue. Factories are also

growing regions and the dying glaciers are

making various styles of small batch green,

impacting the livelihoods of farmers

white, and oolong teas.

Despite the challenges, Kenya tea will Climate Change is an increasing reality in

continue to gain in prominence as a quality

Kenya as weather extremes have become

tea origin. It is a relatively young tea industry

commonplace. In the past few years, torrential

that has much to offer in terms of quality and

rains displaced 260,000 people; the floods

innovation. Asante Sana!

came just as many people were recovering

How matcha do you know?

6 FACTS YOU’RE GETTING WRONG WITH MATCHA

You’ve likely seen this vibrant green beverage just about everywhere: in your new favourite latte, in the latest baked goods and in your morning smoothie. The popularity of this speciality tea is rising as matcha remains one of the top tea imports into Canada. So what exactly is matcha?

Matcha is ground tea, where tea leaves are ground into a fine powder after having both the stems and veins removed. Matcha is prepared by adding hot water, and slowly whisking until slightly frothy. However, with all the buzz surrounding this tea, a lot of misinformation exists about matcha. How much do you know yourself?

Matcha is any ground tea:

by Erica Baillie Certified TAC Tea Sommelier Professional

Traditionally, matcha is a stone ground Japanese green tea of the highest quality the only type that would be used for the Japanese Tea Ceremony. It is a shade grown tea that has been ground at a very low speed. As there is no 'geographical indicator' on matcha, the word is now used for a wide variety of ground teas and even botanicals. A geographical indicator would prevent anything outside of Japanese stone ground tea to be called Matcha.

Matcha is the healthiest way to consume tea: With matcha, you are consuming and digesting your tea. Whereas with loose leaf tea or tea bags, you infuse and discard your tea leaves. The production of matcha uses higher quality tea leaves. For example, green tea matcha from Japan uses tencha as a base for matcha. Tencha is never exposed to direct sunlight and is shade grown for the last three weeks of harvest. During this period of shade growing, chlorophyll, antioxidants and amino acid levels increase.

2 servings of matcha has 7x the antioxidants of orange juice, 20x that of apple juice AND contains 20g of calcium. Talk about a superfood!

Matcha is a new innovative tea product: The practice of consuming tea ground into a fine powder has been around for thousands of years! Matcha has been around since the Tang Dynasty in China and was introduced as an important social and cultural aspect in Japan later in the 12th Century. Matcha production in Japan and in the various tea producing regions of the world have only improved since its inception.

Matcha did not originate from Japan: Close your eyes and try to imagine matcha.

What do you see? Likely you’re conjuring up an image of vibrant green matcha from Japan. While presently Japan does export the most matcha in the world, ground tea originated from China. It was popular in China to compress tea leaves into bricks and break off small pieces to grind into a fine powder to prepare tea. Ground tea was prepared in China with hot water, a whisk and a shallow bowl. Later, this practice gave way to infusing tea leaves directly with water. Tea was introduced to Japan from China through contact with Zen Priests and Buddhist Monks.

The same matcha is used for your beverages and for confectionary items: Matcha has 2 grades: ceremonial and culinary. The term ceremonial matcha comes from the Japanese Matcha Ceremony (chanoyu). Ceremonial matcha is a highquality grade of matcha, known for its vibrant green hue. Matcha beverages (lattes, smoothies, etc) or confectionary items (ice cream, cookies, cake) will use the culinary

grade of matcha. Culinary matcha is used when matcha is being mixed with other ingredients and not consumed on its own.

This lesser grade is not as green and generally not as high in quality as ceremonial matcha.

Matcha is only at a higher price point because of its popularity: You may have sought out to purchase a tin of matcha and did a double take at the price point. How can only a small amount come at that cost? Despite its popularity, its star factor has little bearing on the cost. The production of matcha is a time-honoured tradition that requires multiple steps. For example, let’s take a look at the production of green tea matcha from Uji, Japan. Uji’s production of matcha uses only the spring harvest of green tea leaves. Spring harvest is the first harvest of the growing season and is the most nutrient dense. During the last few weeks of harvest, these green tea leaves are shade grown. Once picked, the green tea leaves are de-veined and de-stemmed in preparation of the final step of production, when the green tea leaves are slowly ground into a fine powder. It takes approximately one hour to grind 30g of matcha. The yield of matcha is a lot lower in comparison, as the final product amounts to 10% of the original harvest.

It may only take a few minutes to prepare, but matcha is a true reflection of a centuries old tradition originating in China. Matcha went from being slowly whisked by Buddhist Monks to being mass produced on a global scale. It is the healthiest way to consume tea and can be incorporated into many different beverages and recipes, or simply enjoyed on its own.

THE ‘WAY’ OF TEA — AN EMOTIONAL SIDE TO SIPPING

by Kristina Inman Certified TAC Tea Sommelier Professional Article printed with the permission of the St. Catherines Standard I had a remarkable experience. Edward Qu,

and travelling and teaching through tea

A student in the winery and viticulture

regions of the world, explained that tea is

technician program at Niagara College took

more than just something one drinks.

my tea knowledge to a new horizon as he

Rather, tea is a way to reconnect.

taught me more about the Chinese way of tea.

So we sat as Edward prepared a beautiful Chinese tea ceremony, complete with the

This concept, "way" of tea, is not found in

gaiwan set and his "tea pet" — a small and

our vocabulary, but the meaning of it is

delicately crafted metal crab, whose

desperately needed here in the West.

presence is there so "the tea brewer never drinks alone." Each tea brewer chose an

The way of tea can be considered the virtue

animal pet, and Edward chose the crab to

of tea which includes the

honour the seaside town of his home in

emotional/spiritual aspects of enjoying tea.

China and also his zodiac sign (which we

Edward, who is a Chinese tea sommelier,

discovered we shared, ironically, right down

has spent more than a decade studying tea

the same birth date).

He explained many beverages such as

steeped, wet leaves to recognize the

wine come to the consumer as 'finished'

texture change and appreciate how the

products. Certainly you can alter the

leaf resembles the hydrated form it used

tasting experience by choice of glassware,

to be.

serving temperature and other practices such as decanting, but overall the wine

Tea is linked closely to art as well as

itself is a complete product once it is in

religion, and there are many poems that

the bottle.

speak to the way of tea. In a beautiful poem from the ninth century titled Seven

Tea, on the other hand, is only a partially

Cups of Tea" by LĂş TĂłng, there lies "the

finished product. The tea master picks the

truth that with each cup the tea changes

leaves, processes and dries them, and then

how you feel. This is both physical and

sells it to market. It is the consumer that

emotional, for he writes, "the first

"The first bowl moistens my lips and throat; the second bowl banishes my loneliness and melancholy." will finish this creative process. The leaves

bowl moistens my lips and throat; the

need to be steeped and many factors will

second bowl banishes my loneliness and

change the outcome; including the

melancholy."

temperature choice of the water, the serving vessel, the amount of steeping

These bowls, or cups, I should mention, are

time and the measurement of leaf to

quite small when sipping tea in China —

water ratio. Indeed, the consumer is part

only enough for one sip or two, the size is

of the art of creating the tea.

intentional. My original perspective was that it allows the taster to appreciate the

And yet the way of tea is far deeper than

scarcity and therefore focus the flavour of

simply tea preparation. Edward explained

the brew but it's because it keeps people

brewing tea is part of completing the life

close together, as one requires a refill

cycle of the tea. The perspective is that

continuously.

when the tea plant is plucked from the bush and processed, it is lifeless

It ties in with the Japanese concept of

afterwards. It is only when the brewer

"Ichigo Iche" (which translates to "one

adds hot water that the tea is brought

time, one meeting"), meaning one cup of

back to life, and in this way it is

tea will never taste the same as the next,

completing the full circle of life. In China it

because even the smallest thing will have

is also often encouraged to touch the

changed (either the tea or the person

sipping). Because the tea offered in the

working, relax and sip coffee or tea, often

Chinese ceremony is continuously

sharing the experience with friends. We

steeping in the gaiwan, your next cup will

just need the reminder to connect back to

be slightly stronger and more infused, but

the emotional appreciation of what we're

then again you will also be different when

eating or drinking.

you take that second sip.

So although I teach about beverages on a There are similar spiritual elements to tea

regular basis, and am aware of its ability to

in Japan which relate more to Zen

bring people together, I was truly moved

Buddhism, and other tea cultures have

after meeting Edward. In saying goodbye,

their spiritual connections as well. It just

as I hastily gathered my worksheets for my

seems like here we have lost sense of that.

next class, Edward took a moment to hand

Unlike the purely analytical tasting sheets

me an item wrapped in a floral

I use in class that focus on appearance,

handkerchief.

taste and flavour of the beverage, in China tasting sheets have an additional area

When I opened it I stood in my tracks,

where the taster can add what they feel

words caught my throat as I looked down

and what memories may be awakened.

at the little metal crab in my hand.

Indeed, the more emotional side of tasting

Edward insisted, as we shared a love for

is explored.

tea and also our date of birth, that now this belonged to me. And as my eyes

I don't mean to imply that we are

started to sting I then realized that I forgot

insensitive to this in the West, and surely

how beautiful this emotional side of

there are examples of conscious and

sipping can be, as it instills new memories

emotional/spiritual sipping, such as the

and friendships that can result from a

Scandinavian concept of "fika"— a joyous

simple cup of tea.From now on, this is the

and scheduled break in the day to stop

way for me.

COMFORT

by Shabnam Weber

I contemplated for some time what the food theme for this issue should be. I started with my original plan and nothing felt right. As I brainstormed, all roads led back to one word...comfort. I thought about the times we're in at the moment and I thought about what I myself am gravitating towards in my own kitchen. Despite the lighter theme a spring issue tends to take, all I want at the moment is comfort food. And that is what I'm seeing all my friends gravitate to as well. Picture after picture of breads and stews and cakes are being posted on social media. And for that reason, I throw the light meals of spring out the window and replace them with the foods that make us feel safe, happy, secure.

Now coming up with what to include was of course my next challenge. So I took a very unscientific poll, and it appears that everyone's comfort food include some form of carbohydrates and cheese. The long list I ended up with had risotto, shepherd's pie, french fries, mashed potatoes, stews and cookies on it. Everyone polled had chili on the list...and most important...everyone I polled had a big smile on their face when they gave me their list. And that, in the end, is what comfort food is all about.

CAMPFIRE MACARONI & CHEESE Everyone agrees on one thing, that macaroni and cheese is the ultimate in comfort foods. For some of you, that may mean breaking open a box.

The first time I made real macaroni and cheese for my sister, her response was: but it's not yellow! Take some time with this easy dish and make your own - I promise you won't go back to the box once you do.

What you'll need: 4 1/2 cups elbow macaroni, (or other tubular pasta) 3tsp lapsang souchong tea 1 tbsp extra virgin olive oil 6 tbsp unsalted butter 2 1/2 tbsp all purpose flour 2 cups whole milk 1 cup heavy whipping cream 4 cups sharp cheddar cheese shredded 2 cups Gruyere cheese shredded salt and pepper to taste 1 1/2 cups panko crumbs 4 tbsp butter melted 1/2 cup Parmesan cheese shredded 1/4 tsp smoked paprika (or regular paprika)

What you'll do: Steep tea in 1 cup of boiled water for 10 minutes. Strain tea leaves. Preheat oven to 350F. Lightly grease a large baking dish and set aside. Cook the pasta leaving a bite - do not fully cook. Drain, and place in a large bowl, drizzle pasta with olive oil. Melt butter in a deep saucepan, dutch oven, or stock pot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.Gradually whisk in the tea, milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2

minutes. Whisk in salt and pepper.Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth.

Sauce should be nice and thick. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce. Pour half of the mac and cheese into the prepared baking dish. Top

Add your own twist!

Some of my favourites:

with remaining 2 cups of shredded cheese and then the remaining mac and cheese. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve fresh out of the oven.

lobster bacon blue cheese

TEA BRINED ROAST CHICKEN What is more comforting than the smell of a chicken roasting in the oven? It's easy, it's delicious and it'll provide the most fabulous base for a soup tomorrow!

Please skip that pre-roasted chicken in your supermarket!

What you'll need

CHICKEN STOCK Put the leftover carcass of your chicken into a large stock pot. Add vegetables like celery, onion, carrots, parsley - no need to peel. Cover with water and add salt and pepper, 1/2 teaspoon of salt, 1/4 tsp of pepper. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface. Remove the bones and vegetables with a slotted spoon and strain the stock through a fine mesh sieve.

1 cup soy sauce 1/2 cup sliced fresh ginger 1/2 cup sugar 1/2 cup kosher salt Juice of 2 limes, plus the rinds pierced with a knife 1 onion, quartered 6 tsp strong black tea or 6 teabags

What you'll do If using loose tea, place in cheese cloth and tie close. Combine all ingredients in a large stock pot and bring to a boil. Remove from heat and allow to cool. Immerse chicken in mixture and place in fridge for 24 hrs.

Remove chicken from brine and pat dry with paper towel. Heat oven to 425C. Place chicken in baking tray on wire rack. Season with salt and pepper inside and outside of chicken. Roast until an instant-read thermometer inserted in the fleshiest part of the breast and thigh (do not touch bone) registers 160 to 165 degrees F, approximately 1 hour and 20 minutes. Let rest for 10 minutes before serving.

LEMON CHICKEN ORZO SOUP The beauty of the roasted chicken you made,

What you'll do:

is that nothing will go to waste! Keep that carcass and make the most delicous stock. I

Steep tea in 1 cup boiled water for 5 minutes.

could have chosen a traditional chicken soup,

Remove tea leaves/bag and set aside. Heat 1

and you still can if you want...but I LOVE

tablespoon olive oil in a large pot over

LEMON...and if I find a recipe that starts with

medium heat. Season chicken thighs with salt

the word 'lemon'...I'm all in!

and pepper, to taste. Add chicken to the pot and cook until golden, about 2-3 minutes.

What you'll need:

Remove from pot, shred and set aside. Add remaining 1 tablespoon oil to the pot. Add

4 tsp lemongrass tea or 4 teabags

garlic, leeks, carrots and celery. Cook, stirring

2 tablespoons olive oil,

occasionally, until tender, about 3-4 minutes.

1 pound boneless, skinless chicken thighs, cut

Stir in thyme, tea and chicken stock and bay

into 1-inch chunks

leaves; bring to a boil. Stir in orzo, rosemary

Kosher salt

and chicken; reduce heat and simmer until

freshly ground black pepper

orzo is tender, about 10-12 minutes. Stir in

3 cloves garlic, minced

lemon juice and parsley; season with salt and

1 medium leek, sliced crosswise 1/2-inch thick

pepper, to taste. Garnish with lemon halves.

3 carrots, peeled and diced 2 stalks celery, diced 1/2 teaspoon dried thyme 5 cups chicken stock 2 bay leaves 3/4 cup uncooked orzo pasta 1 sprig rosemary Juice of 1 lemon 2 tablespoons chopped fresh parsley leaves

FOOD, LIKE A LOVING TOUCH OR A GLIMPSE OF DIVINE POWER, HAS THAT ABILITY TO COMFORT NORMAL KOLPAS

TOMATO SOUP & GRILLED CHEESE My favourite soup, for as long as I can remember, has been tomato. And I have not outgrown it. It's simple, delicious, and evokes a feeling of safe for me. Top that with a grilled cheese sandwich and I'm a happy woman. There are many variations of a tomato soup, but I have to say that when it comes to comfort...nothing beats a classic. I have of course mixed things up by steeping some tea in, but I think the toasty flavours of a long oxidized oolong are simply a great addition to a classic.

What you'll do Steep tea in 1 cup of broth for 5 minutes. Strain out tea leaves/remove tea bags. In a large heavy bottomed pot, sautee carrots, onions and garlic.

Add tomatoes and sugar. Stir well. Add tea, tea infused broth and remaining broth, thyme and bay leaf. Allow to come to a boil and then reduce heat to a simmer for 30 minutes.

Remove bay leaf and thyme sprigs, puree soup to desired consistency. Add cream and stir well.

What you'll need: 3 tsp loose or 3 teabags long oxidized Oolong 2 carrots, chopped 1 white onion, chopped 1 clove garlic, minced 1 1/2 tsp sugar 4 cups chicken broth (more to thin out the soup at the end as needed) 1/2 teaspoon dried thyme 1 bay leaf 1 28-ounce can whole San Marzano tomatoes 1 cup half/half cream (optional)

Grilled Cheese I'm not giving you a recipe for a grilled cheese sandwich, surely I don't need to! Everyone will swear by the best cheese to use, which way to butter the bread...you get the picture! I love mine with sharp cheddar and instead of butter, I smear mayonnaise on the outside of my bread. A tip I once read and have never gone back to butter.

The beauty of a cobbler is that it needs no great baking skills. No pastries to roll out, no icings to properly put on your final product.

What you'll need Filling: 4 cups mixed berries (fresh or frozen) 1/2 cup granulated sugar 1 teaspoon lemon zest Batter: 6 Tablespoons butter 1 cup all-purpose flour 1 tbsp Matcha tea 1 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk ground cinnamon

What you'll do Combine fruit in a bowl with sugar and lemon zest, mix well and set aside. Heat oven to 375F. Put butter in a large baking dish or large cast iron pan, in the oven to melt. In a large bowl mix all dry ingredients together. Slowly stir in milk until well combined. Remove dish out of oven once the butter has melted and pour in batter keeping a few spoonfulls behind. Do not mix butter with batter. Sprinkle berries onto the batter and drizzle lightly with remaining batter. Bake in oven until golden brown - 30-45 minutes. Serve warm with custard or ice cream.

Adapt this recipe whichever way you like. It can be made with berries, or apples, fresh, frozen whatever you have on hand...or whatever season it happens to be!

BERRY MATCHA FRUIT COBBLER

EARL GREY BREAD PUDDING And to wrap up the immense carb fest I've taken you through, I leave you with bread pudding. I've chosen to make this with Earl Grey, but you could truly substitute any of your favourite tea flavours here - Chai would be great for example.

Orange Spiced Earl Grey Christmas Cake

What you'll need

4 tsp or 4 teabags Earl Grey tea 1 loaf day-old bread cubed 1" pieces(an egg bread like challah is best) 5 large eggs 1 cup granulated sugar 4 cups whole milk 1 teaspoon vanilla extract 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon

What you'll do Steep tea in milk on stove and bring to a simmer. Remove from heat and allow to cool, steeping tea for at least 15 minutes. Remove tea and set aside. Spray an oven proof baking dish and place cubed bread in. Spread around evenly. Preheat oven to 350F. In a medium mixing bowl, combine eggs, steeped milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

WILD HARVESTING: CANADIAN HERBS Northern Canada, even for most Canadians, is remote. Its landscape is dense with large trees, numerous lakes and bountiful foliage high and low.

Due to its remoteness, the people who live in the North have been dependent on the wild harvest that is produced by their landscape.

The botanicals native to these lands have been part of indigenous people's diets for millennia. Both eaten and steeped these plants are consumed in a variety of ways and in a number of dishes.

Wild herbs, are exactly as they sound. They are not farmed but grow on their own in nature. Wild plants are seed propagated and not stem cloned. Their harvest is short and very seasonal. While we will be talking about specific herbs from the North, wild harvesting occurs across Canada and much of the world.

Like the produce you find at the grocery store, these plants are selected for edible parts - leaf, stem, flower or root.

The disadvantage to wild harvesting is that it does not necessarily produce the same size harvest as conventional farming.

When wild harvesting, there are a number of rules that should be followed, but one of the most important is respecting the plant and harvesting in a way that will not harm or prevent it from growing again.

If you are interested in learning how to wild harvest, and don't know anyone who is an expert at it, we suggest checking out your local library or bookstore for books on wild harvesting.

Canada is a large and vast country, so we decided to select one region for a few samples of herbs that are native to the region and prized by the indiginous populations whose land they grow on.

Red Clover flower buds used in tea slightly sweet taste

Sweet Grass sweet taste aroma like warm hay

Wild Peppermint leaves used in tea slightly sweet taste and peppery aroma

Do you forage wild herbs for tea? If so, we'd love to hear your story.

Contact info@tea.ca