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LETTER FROM THE PRESIDENT INTERVIEW: KARINE POMERLEAU ART OF TASSEOMANCY REVITALIZE YOUR BUSINESS SUMMER'S BOUNTY RECIPES TEA & PLANT-BASED EATING
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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Karen Donnelly is a certified TAC Tea Sommelier® Professional and has been an afternoon tea event planner, speaker and teacher for over 20 years. She is the owner of Greenhalgh Tea and manager of the Orchard Tea Room at Rose Hip Barn, Thornton, PA.
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!
Jane Milton is based in the UK and is a food industry expert and a certified TAC Tea Sommelier® Professional. With over 30 years of experience in the food industry, Jane is a consultant with a focus not only key aspects of food production and manufacture through to market,
but
all
the
additional
factors
accompanying
the
development of a successful product.
Jason O’Brien has two passions in life, tea and learning! He is a certified THAC Tea Sommelier® and makes a point to visit as many tea stores as he possibly can while working throughout Canada and the US, always looking for new leaves to steep! With an extensive international career as a learning and development professional working within the luxury industry, he has recently turned his hand to the world of tea. His most recent projects include working as a brand consultant and sommelier with a new and emerging tea brand and promoting tea education.
For
30+
years Amy
Taylor has
been
a
Tea
Enthusiast
and
a
professional Tea Leaf and Card Reader. She is the sole owner of The Art of Tea and Tasseomancy’s Mystic Tearoom where she has her Tasseomancy
Museum
open
to
the
public
and
see’s
clients
for
consultation. Amy is a Certified TAC Tea® Sommelier Professional and
is
a
contributing
of Canada’s
Herbal
writer
Modules
for for
the
Tea
TAC
and
Herb
Certified
Tea
Association Sommelier
courses. Amy has contributed to many magazine and blogs as an authority on Tasseomancy and is also in the process writing a book about the Mystical Side of Tea.
In this Issue
Letter from the President
A Blend of One's Own Tea
An Interview with Karine Pomerleau
Tea and The Plant-Based Diet
The Art of Tasseomancy Summer's Bounty:
Revitalize Your Business During Covid
Lapsang Tomato Tart Green Tea Lemon Pesto
English Breakfast: A Most Chilled Blueberry Mint Soup Manila's Rising Sun Wonderful Blend Spicy Chai Peach Chutney "Meh" to Mesmerizing: The Inconsistency in Tea Store Experiences
Earl Grey Strawberry Shortcake
Shabnam Weber THAC President
I CAN It’s been (I’ve honestly lost track) days since we entered this strange new world we find ourselves in. Each of us is experiencing it in very different ways, both personally and
e th
professionally. We’ve all had to adjust and pivot and adapt to make this new world our
new reality because moving forward is the only way to survive.
m o r f
The natural human response when faced with
shock or danger - and let’s face it, the last few months have been a shock and for many a danger
–
is
t n e d i s e r p fight,
flight
or
freeze. Unfortunately, flight has not been an option; none of us can escape the reality surrounding us. Some have gone into freeze
mode; paralysed by what is happening and
unable to get past the words ‘I can’t’. Others have gone into fight mode – flipping the
words ‘I can’t’ into ‘I can’. And fight mode is where I want you to be.
We've worked hard this issue to bring you articles filled with the notion: 'I Can'. We've tried to help you move your head from lamenting the things you cannot do and loving the things you can do. You can't get on a plane, but you can walk and discover your city. You can't perhaps visit your favourite restaurant, but you can learn
how to make your favourite dish. There is far greater joy in those two simple words: I CAN.
AN INTERVIEW WITH
Karine Pomerleau Karine Pomerleau is the CEO of Trans-Herbe, a flagship of Quebec's economy.
Following Notaria, been
law
studies
Karine
founded
Johanne
Dion
positions
in
joined two in
and
Trans-Herbe
years
earlier
1994).
the
graduation
She
company
 (which
by
has
her
the
had
mother
held
over
from
several
past
20
years. In the next year the company will have a change
in
management
and
she
will
become
President.
Karine
is
recognized
communication experience
of
for
skills
her
and
more
strong
business
than
20
leadership,
acumen.
years
Her
in
the
company, moving from the shipping department, packaging, purchasing and management, allows her
to
have
an
excellent
global
vision
of
the
company and its challenges.
How much tea do you drink in a day? For
several
years
now,
my
morning
routine
at
the office always starts with Chai lattĂŠ from our Four froth add
O'Clock my it
summer
milk
to
to
my
this
afternoon, sencha
brand.
I
drink find
green
temperature,
the
Chai. is my
tea.
this
tea
It
is
happiness
perfect
guilty
balance Infused is
a
cup.
temperature
Whether my
in
simply
it
is
at
and
winter
pleasure. with
a the
In
I
or the
Japanese perfect
delicious.
Since
our products can be drunk both hot and cold. In the summer, I like to drink an iced lemon ginger herbal tea. There is a time of day for every tea!
What's one thing you wish everyone would know about Trans-Herbe?
North an like
Trans-Herbe
is
a
family
mother-daughter
business,
passion
for
driven
tea,
by
which
a
has
America.
excellent to
see
This
fermented
alternative the
new
to
and
tea
beverage
the
sugary
the
enthusiasm
is
drink.
I
of
people in the face of the expansion of the use of tea and herbal tea.
been growing steadily since its creation in 1992. Founded
by
that
time,
teas
was
my
mother,
creation
and
something
Johanne
Dion.
development amazing
Back
of
since
in
herbal
What’s your favourite fact about tea that surprises people?
almost
everybody was drinking black tea or chamomile.
All
tea
sinensis.
comes Just
a
wine,
called
complexity
of
change
depending
on
the country of origin. So amazing!
teas
in
Canada.
Camellia
tea's
flavours
and
all
a
and
herbs
aromas
plant
The company is the largest importer of organic fair-trade
and
from
like
Trans-Herbe packs more than 2 million brewing bags
daily
ranging stores.
for
from We
are
movement;
it
more
specialty
than
committed is
250
stores to
essential
to
customers, department
the
for
ecological
us
to
offer
products that respect your body as well as the environment.
We
offer
a
wide
range
of
fair
trade products, non-GMO and organic.
What are you seeing in the tea market that excites you? You
have
probably
heard
the
word
'Kombucha'
in the last few years. Originally from Asia, it is only recently that its popularity has grown in
"It is essential for us to offer products that respect your body as well as the environment."
If you weren’t in tea, what would you be doing?
What is the most interesting and unique experience you've had in your tea career?
If I were not in the tea business, I would work as
Over
a notary.
product lines. I have a passion for new aromas.
Before investing myself in the family
business
in
1995,
notarial
law.
The
I
obtained
passion
a
for
diploma
law
has
in
always
the
After
marketing
This
a
different
Code
code, of
which
France.
common law. fascinated
is
The
based rest
on
of
the
Napoleon
Canada
applies
The use of this code has always
me,
and
I
find
it
interesting
that
we
have
developed
training,
I
several
initiated
the
revitalization of our Four O'Clock brand image.
driven me. Québec is the only province that has civil
years,
unique
apart the
concept
food
from
the
has
chains.
opened This
competition
prestigious
Pac
the
visibility and
has
(Canadian
doors
to
sets
us
earned
us
Leadership
Awards).
Quebec stand out from the rest of Canada. The creation of our summer collection is also a
If you could drink tea with anyone - living or dead - who would it be and what tea would you serve?
source of pride for me. In collaboration with our Certified created
TAC this
Tea
range
of
Sommelier®, iced
teas
that
we are
festive and balanced to please everyone. I would drink tea with Steve Smith, the founder of
Tazo
Tea.
internationally America’s expertise
This
recognized
present-day and
visionary for
tea
knowledge
his
man in
North His
Pink Lemonade
to
Orange Sorbet
allow
me
increase my knowledge. He is an idol to me. To know
his
learn
more
fantastic oolong Steve.
background about
for
tea,
me.
his I
in
more
intriguing
depth
achievements
would and
Sangria
renaissance.
would
part
was
serve
and
to
would
be
him
magical,
a
floral
just
like
Strawberry Daiquiri
have both
&
INFUSIONS Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, this program looks at the historical origin of herbs and spices as they are used in tea. HI-101: INTRODUCTION TO HERBS & INFUSIONS (4 WEEK COURSE) HI-102: HERBAL PROCESSING & COMMON HERBS IN TEA (6 WEEK COURSE)
REGISTER AT TEA.CA
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The Art of Tasseomancy; Tea Leaf Reading by Amy Taylor Certified TAC Tea Sommelier® Professional
We
know
been five likely
that
drinking
thousand they
people tea
for
years,
have
have about
and
been
it
is
reading
the leaves that long as well.
The
earliest
reference
I’ve
found documented for the lead up
and
into
Tasseomancy
the
is
Art
1610
of
however,
the Old Testament of the Bible says that it goes back as far as
Tasseomancy, when the word is
the
broken
divining
there
Goblet,
Divining
cup;
down,
Tasse
=
means Cup
or
times is
of
Joseph
reference Cup’
to
which
at
general
of
come from the Egyptians. But it
and
is more than likely it was the
Practice
of
is;
the
Art
divination
interpretation
by
the
Babylonians
as
the
have
reference
symbolic
of divining by cup also shows
patterns made by tea leaves in
up in Babylonian texts in about
a teacup.
1800B.C.
Tasseomancy, believed to have
Most people are familiar with
begun
ancient
the art have either heard of it,
Chinese who read the residue
or experienced it through the
in the bottom of their cups for
very
patterns, signs, and omens.
As
through my research I found a
tea became more popular and
book written by a woman who
started to make its way around
is only known as The Highland
the world, so too did tea leaf
Seer, in the early 1900s where it
reading.
is even then called a very old
it
quickly
with
of
to
that
time
Tasseomancy
believed
‘The
Mancy = form of divination. The meaning
was
where
the
And in the late 1600s started
to
outshine
old
custom)
custom,
it’s
from
(and
even
believed
to
the
and
other older ways of divining the
come
future.
Scots where it was called ‘Cup Tossing’.
Irish
have the
The Art was long passed down from mother to
where
daughter,
leaves to see what was to be seen.
aunt
to
grandmother niece,
it
was
to
granddaughter,
normally
a
the
hostess
would
toss
her
guests
family
tradition among women, but not exclusively. I
Tea has played such a central part in British
have met many people who have said it was
social
an uncle, or grandfather who practiced the
interesting
superstitions
art. In the UK it was very commonly done by
around
wares
most
Alec Gill, an author and folk historian, from
families,
Northern
parts
especially of
the
those
country.
living It
was
in to
the be
The
life
for
tea
University
so
of
long
and
that
all
have the
Hull,
tea
UK
sorts
of
grown
up
leaves.
Dr.
has
written
done in the morning before one would start
particularly interesting views on where many
their day to see what the hours ahead would
tea
hold. Later in history, it would be done in the
especially
afternoon, with the tradition of afternoon tea
British Isles:
related in
superstitions the
pre-teabag
come days
from, in
the
Of Teapots and cups
During the 1930s it was believed if a man and woman took turns pouring for each
If a single leaf floated in a Scottish cup,
other, a child would be born to them.
it was said “there is a stranger in your
Thus, it was an early form of birth control
tea”. If it was hard to bite, a man would
to let only one person do the pouring in
call; soft then it would be a woman and
company!
the length of the swimming leaf would foretell the height of the visitor. In other parts of England, the fished-out leaf would be placed in the hand, then
And of course, the leaves themselves played a major part in predicting good and bad fortune:
the person would clap once. If the leaf stuck to the palm, the stranger would be
Dried
a faithful soul, if the leaf stuck to the
scattered in the front door stoop of a
other
new home to protect it from evil spirits.
hand,
then
a
person
of
fickle
tealeaves
were
sometimes
nature.
In Hull, a traditional fishing village, the
Floating bubbles in your teacup meant
teapot was never emptied on the day
romance, if the bubbles stuck to the side
before the man of the house went out to
of
fish.
the
cup
represented
then
how
each
many
bubble
kisses.
If
the
To
do
so
would
have
been
interpreted as emptying him out of the
bubbles are in motion, swirling around,
house!
they foretold of riches. The more bubbles
And on board the ship, once the first pot
there are, the greater the love or the
of tea was made, and a second pot was
money.
needed, the new leaves would be added
Okay, it is not a teacup, but a known
to the old as it was believed that doing
superstition is that one never passes a
so would ensure catching more fish to fill
mug of tea through a porthole on a ship
the boat.
or through the rungs of a ladder as it
In Somerset, if you spilled tea leaves it
was quite unlucky.
would bring good luck.
In the northern parts of England, it was said
that
a
new
housewife
would
not
The
‘I’ll
play
mother’
activity
is
obviously
enjoy any luck unless she had her own
harmless fun, but it was a form of home spun
teapot, that she brewed her own tea in,
prediction, after all, many superstitions are
in her own home.
divination in disguise.
In the West Country, if you pour boiled water
into
a
pot
without
leaves
it
is
As tea found its way into the Western world,
considered a bad omen.
the
In the south, if a teapot lid was left off, it
Europe. In the mid-seventeenth century, tea
meant that a stranger would visit your
drinking
home.
affair as it was an expensive commodity, but
If
one
lady’s
lady
poured
teapot,
danger
and
she that
tea
left she
from
herself could
another open
to
become
pregnant with twins, one of which would be a ginger! This is where we get the expression, ‘shall I play mother’ when one pours tea.
art
of
tea
was
leaf
still
reading
mainly
an
took
hold
‘upper
in
crust’
as trade, and hence, availability increased, so too did the popularity of this exotic brew, with
all
its
ritual,
social,
curative possibilities.
and
preparative
The leaves that remain in the bottom of the
were
cup, is what the diviner observes to see what
the future, and in most cases, in the simplest
patterns are formed. A letter, heart, or a ring
of forms. With the symbols already being a
might
part of the design in the cup, it simplified
be
seen.
symbolisms
There
standard
observed
re-embrace
foretelling
when
telling what your day would be like, or the month ahead and in a lot of cases, the cup
falsehood
or
are
some
to
interpreting the patterns: snake (enmity or
fortune
which
are
beginning
knowledge),
through
industry,
spade
(good
would also incorporate astrology, astronomy
hard
work),
and
house
there are 3 types of tea leaf reading cups:
mountain
(journey
or
hindrance),
(change,
success,
foundations).
Another
on
occasion
the
Zodiac/Planetary, (Cartography)
cup. This allows the leaves or dregs to be
these
swished around. The cup is the upturned into
explanatory booklet.
saucer,
times.
The
and
turned
reader
picks
clockwise up
the
cup
and
sets
In
general,
Playing
method is to leave a little moisture in the
the
seasons.
Symbolic would
Cards
cups.
come
All
with
of an
three
cup
and
begins examining the formation of the dregs.
Zodiac Cups These
sets
contain
planetary/astronomical
zodiacal symbols.
and
Typically,
Occult lore finds a correlation between the
the
bowl
planetary symbols, while the saucer has the
shape
dome
of
of
the
the
cup
Heavens,
and and
the
celestial
between
the
leaves and the stars; many companies have (some still being made) marketed teacups with the signs of the Zodiac printed in the bowl to facilitate such readings. I have over 50
of
these
Tasseography
Tasseomancy
Museum.
cups
in
These
my
for
tasseomancy
is
astrological many
really
just
a
homey variation of geomancy; the reading of seemingly random marks and patterns on the earth, in the sky or ink on paper for example.
In around the mid 1800’s people across the the
U.K.
mainly,
but
also
European
countries, Germany, Russia and later the U.S. and
Canada,
were
becoming
sign
variations
common
pattern
the
cup
symbols, and
contains
but
there
exceptions
which
will
also
to
the
are this
include
symbolism. The placement of these symbols allows
the
reader
to
combine
astrology/astromomy with tasseomancy.
Playing Card Cups These cups carry within their interior’s tiny images of a deck of scattered cards. Some sets also have a few cards imprinted on the saucers.
world,
of
added
illustrations are an unnecessary complication however,
interior
more
and
Here
Cartomancy
(divination
by
playing cards or later, tarot cards) has joined forces reader
with with
Tasseomancy an
to
provide
enlightening
the
divinatory
experience. In this instance you would use the location of the tea leaves in relation to
more interested in the occult.
the cards to determine what the future could Superstition,
while
always
part
of
folk
cultures, was making a strong comeback and the spiritual side of religion was becoming more appealing. Because of this, people
hold. But the reality is that this cup is more likely referencing the ‘Wayfarer’ side of tea leaf reading as many Fortune tellers would use regular playing cards along with tea, or coffee to foretell the future.
Symbolic Cups
Tasseomancy is currently conducted all over
These sets are decorated with between a
the world. In Canada and the United States
dozen and fifty of the most common visual
it
cues that can be found in tea leaves, often
"mystic
numbered for easy reference and supplied
other
with an explanatory booklet. The symbols are
room fortune-telling services.Â
generally
displayed
inside
the
cups,
is
primarily
practiced
tearooms"
and
establishments,
in in
larger
cities
restaurants
which
furnish
in
and back
but
there are also sets in which they decorate
Tradition
has
established
the outside or appear in the cups and on the
accepted
canon
saucers.Â
definitions
which
of have
a
symbols been
generally and
their
duplicated
in
other divinatory modalities. I believe reading Italians
in
invented
the
18th
the
century
claimed
coffee-ground
form
they of
leaves is among the more imaginative and intuitive
of
the
of
they
meanings in the bottom of a cup is much like
believed the prophecies came from demons
seeing shapes revealed in cloud formations,
so
something
the
reading.
diviners
At
recited
that
time,
incantation
during
their practices such as: "Aqua boraxit venias carajos,"
"Fixitur
et
patricam
I
have
and
always
their
and
discovering
leaf
patterns
arts
divination, let us call it the European cousin tea
the
divinatory
called
deeper
Cloud
Busting.Â
explinabit
tornare," and "Hax verticalines pax Fantas
Among the most accessible of divinatory
marobum, max destinatus, veida porol." All
systems, tasseomancy requires nothing more
of which is a form of a protective prayer and
than an open mind, a plain cup, a bit of tea,
a cry for clarity. It was believed that if such
and a quiet receptive mood.
incantations
were
done
incorrectly,
reading would be inaccurate.
the
Tea Conference this year, doesn’t mean we should lose touch. We wanted to find a way to keep the tea industry connected, so we’re throwing a virtual gathering: The Present Reimagined.
For more information and to register visit the Tea & Herbal Association of Canada at tea.ca
$25 of each registration will be donated to Food Banks Canada
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tart
lemon
Additional
licorice
root,
burst
and
the
ingredients strawberry
With the Bigelow BOTANICALS Cold Water Infusion line, Bigelow Tea, in curating these extraordinarily delicious
blends
into
convenience,
have
ensured
each cold-water infusion makes a positive impact on the environment through minimal packaging and no plastic bottles (waste reduction is a top priority at this certified B Corporation). The overwrap used to hold each bag, works to keep each flavor fresh until sipped by the glass or used with reusable water bottles for the on-the-go consumer.
“With today’s growing awareness and need to live a healthy lifestyle, we created these beautiful cold water infusion blends to support your wellness choices,” says Cindi Bigelow, third generation president & CEO. “It’s truly unlike anything else and really does help you to drink more water throughout the day." The Bigelow BOTANICALS Cold Water Infusion range of flavors are gluten free and non-GMO. You can find boxes of 18 individually-wrapped bags on store shelves nationwide where you find our teas and by the
case
on
the
Bigelow
www.bigelowtea.com.
Tea
company
website,
REVITALIZE YOUR BUSINESS DURING COVID Repositioning It & Planning for Your Best Life Yet by Jane Milton Certified TAC Tea SommelierŽ Professional
For
most
regardless
tea of
businesses,
where
they
are
based in the World, March 2020 saw
major
normal
disruption
to
trading
businesses change.
have
Often you hear people
their
patterns.
A
pivot
usually
occurs
company
a
change to their
supply
a
tea
industry,
store
into
owner
the
everything
regarded
as
or
hospitality that
normal
you
stopped
market
shortly
time,
things
would
a
when
a
fundamental
business
(usually
research)
after
through
that
their
product isn't meeting the needs of
that
makes
determining
that month and it became clear after
a
describe this as pivoting.
Whether you are a tea producer, trader,
made
their
intended
the
market.
pandemic
This
has
made
not necessarily fit back together
people pivot and they have had
in the same way after.
to
be
prepared
Minimum This
has
been
a
very
difficult
Many
to
Viable
larger
launch
Product
their
(MVP)
businesses,
and
time for many businesses, but it
governments, have implemented
has also acted as a pause and
changes
in
have
would
previously
2
years
discussing
their priorities may have shifted
and finessing.
That
and
something
this
time
what
many
is
happiness
people
key
and
to
feel
their
wellbeing
coming out of this may require a
how
they
spent
you
we
can
can
is
perhaps
learn
from,
shorten
the
timelines from ideas to launch.
new way of thinking too. A few weeks in and businesses Whether you have been able to
supplying
sell more online , started selling
online retailers or with their own
online,
online
have
your
gone
paperless
accounts
communications,
have
in
and learned
well. visitor
grocery
presence
stores
were
and
doing
Hospitality, education and attractions
all
so
or
new
had
until
immediately and many of these
business
had to
to
create survive
a
something else is possible, most
their
customers
supplying
shut
how to use new IT programmes have
businesses
were
income
did
them
stopped
not
outstanding invoices either.
pay
"Many business people achieve their greatest
After the initial clamour to get essential food
successes in unexpected areas. They begin a
people are wanting treats for themselves, gifts
business
to send others for birthdays etc as they are not
and
profitable
as
then
they
they
had
find
that
it
isn’t
anticipated,
so
as
they
out
shopping,
things
to
send
to
friends
that
change direction, using their experience and
need a ‘pick me up’ so more indulgent things
their momentum, and strike profit in something
became
else.
based cocktail kits etc.
The
action."
most
important
thing
is
to
take
Brian Tracy
tried
popular.
online
Afternoon
tea
packs,
tea
Now that people have
shopping
for
themselves
and
others it is very likely that they will stick with it This
is
very
true
now,
you
must
act
now
and
cannot wait any longer on the sidelines.
(and
you
should
have
their
details
too,
to
market new things to them in a friendly, nonpushy way).
Here are a few examples of emerging
trends
from the last few months and how tea businesses can get on board.
Everyone begins to bake at home – whether you have a tea bread recipe, a shortbread flavoured with
Early
grey
or
a
tea
inspired
macaron
...
Offering recipes or even tea pairings for banana bread
that
became
the
symbol
of
lockdown
baking.
A
lot
of
people
were
looking
at
ways
to
stay
healthy and boost health – good time to share kombucha
recipes
and
facts
about
the
health
properties of teas (the genuine properties you can
This tea greeting card was devised by Shibui Tea in Scotland UK (they also have a partner
safely lay claim to).
business in Canada). Their owner told me he Mindfulness, mental health and staying calm were
had the cards printed last year and had not
all being searched on Google. This clever little
had
post helps people relax, associate tea with calm
began and his foodservice business stopped,
and helps a tea business to stay connected to
he thought ‘now I can try these’.
their
about them as someone sent me one – I then
customer
base
and
actively selling to them.
help
people
without
time
to
use
them,
then
when
lockdown
I found out
sent 50 to friends and family at the start of lockdown,
one
of
them
sent
100
to
her
franchise owners and staff, many of them sent them on to friends too
and I have heard too
that people who got them came back to buy teas in larger volume too.
At one point he had
to halt orders for the cards until he caught up. A great way for people to keep in touch and for a tea business to introduce their products to more people.
Shibui for
the
have
several
front
or
you
different can
card
make
messages
your
own
up.
These appeal to people of all ages and were packed in a slim box that fitted through the letter box too.
And finally if you feel you have exhausted all the outward facing things you could possibly do, here are
some
more
ways
to
use
your
time
wisely.
Remember all those days when you are so rushed off your feet and would love to have enough time to:
Clean your files Sort your online photos Clear your database Look
at
all
your
social
media
profiles-
are they reflective of what you do? Look
at
your
website
?
What
needs
changed? I spoke to Oscar Woolley tea.com
co-founder
of
Suki-
foodservice tea seller a few weeks ago
about his experience of selling online and he had some great advice to share. ‘We sold on Amazon before Covid, it started out simply with a couple of lines and as a bit of curiosity but turned into a sales channel of its own and stands up well, it’s tricky to navigate and sometimes frustrating. We used an agency to get us up and running to start with. They charged a 5% fee on sales but it was worth it in the early stages. We look after the admin ourselves now.’
C online how else can you keep yourself front of mind with existing and new customers ?
materials, Youtube videos etc for when corporate/foodservice
clients
will
return to work. new
retail
products
–
summer
drinks, new teas that focus on key trends such as wellness, tasting kits for retail. Build new online materials for your staff, your customers, new customers to use …. Take advantage of all the free and low cost workshops being run online now- to learn
new
skills,
or
brush
up
some
you
already have. (THAC)
This
is
a
lovely
repurposed
community, interested
example
of
how
information
Conservation
arm many
in
need?
As lockdown has carried on, many people have said they don’t want to return to the very rushed, intense lifestyle they had before and want to use this time to re-address the balance.
Ask yourself if you want life to be different after Lockdown, what do you need to change to make
and of
gardening
during the pandemic.
and
Dilmah
from
shared whom
It had
Map it out in 12 week / 90 day plans – create a strong purpose and then you can work on that and don’t need to wait to see what anyone else
Create new recipes, menus and support
Create
media and find all the resources etc you
that happen ?
If your business does not lend itself to selling B to
your
Can you plan your next 6 month social
Tea, their
with
the
become
growing
food
does before you can make progress .
ENGLISH BREAKFAST: A MOST WONDERFUL BLEND by Tina McDonald Certified TAC Tea Sommelier Professional & Academy of Tea Program Director
I
admit
it:
I’m
a
sucker
for
a
good
English
obstacles even
Breakfast tea.
fact,
one
Sommeliers
take
Association
as
the as
of
Certification acting
of
courses
part
Canada’s
Program,
a
of
tea
the
budding Tea
Tea
focuses
&
Tea
Herbal
Sommelier® on
manufacturer
how
they,
would
blend
their own English Breakfast tea. We talk about the
components
the
blending
of
each
tea
and
how
to
potential
requiring
our
with
students
to
part
of
create
the
own
unique and interesting English Breakfast blend.
one
fact,
it
is
one
of
my
favourite
parts
of
for
still
supply
political
tea
Breakfast
the
growing
chain
unrest
industry
–
faces
blend. seasons,
obstacles, all on
things a
and
the that
regular
has
to
consider
the
right
flavour
profile.
that’s
the
course – learning how to navigate a myriad of
where
our
future
Sommeliers
really
shine. They start with the same question I want you to take a moment to consider: what is the perfect English Breakfast blend? It’s a question serious
In
patterns,
entire
English
through
purchase,
use
course
their
an
think
source,
basis. And even after working through all that,
And triangle,
to
weather
the
create,
market
Having In
to
tea
drinkers
have
been
asking
themselves for at least a couple of centuries.
Back
in
the
Breakfast thought
early
was
to
the
be
a
19th
de
trio
century,
rigeur of
English
morning
Assam,
blend:
Ceylon,
and
Kenyan teas. But those of us who love Keemun
broken tea leaves to release more flavour and caffeine,
which
gives
richer cup of tea.
us
a
stronger,
bolder,
But there are many orthodox
blends that are truly lovely as well.
will stare you down and explain to you in detail just how…misguided…you are.
The
exact
blend
to
amount blend
of
–
can
bright, and brisk. It must have enough caffeine
hands that come from caffeine overload).
heft
to
start
your
day
–
a
bold,
coppery
of
milk
honey.Our
–
perhaps
some
nineteenth-century
just
without
the
an
means
I
shaking
cup
that you can take black or with a healthy
splash
cuppa
(That
from
than
perfect English Breakfast must be full-bodied,
extra
coffee.
vary
less
equal-sized
an
of
will
always
Whatever the original combination of teas, the
drink
cup
caffeine
but
And after you have found the tea you love best
sugar
friends
or
knew
the
next
question
perfectly?
The
is
good
this:
how
news
is
do
we
that
brew
there’s
it no
how to keep a secret: no one really knows how
one right answer – every tea aficionado brews
they
their blend a little differently – all to personal
combined
today’s
their
teas.
companies
It’s
a
tradition
Typically
keeping their blends a fiercely-guarded recipe
mL
water,
– as they should! Tea companies invest heavily
house we use 4 grams for that first pot of the
in
day.
research
and
have
followed
that
taste.
their
tea
development
to
by
create
of
2
but
grams
of
if
are
you
tea
for
taking
every tea
250
in
my
what they think will be the perfect blend. They know
that
once
you
find
your
perfect
blend,
you will stay a loyal customer.
Once you have your tea leaves prepared, bring the
water
directly 21st
century
boil
leaves
waiting
and in
then your
pour pre-
present a combination of flavour and caffeine
to tea; we would never even consider the other
content
way around.
principal
blends
rolling
warmed pot. You know the drill – always water
their
Breakfast
a the
typically
as
English
to
over
focus.
Commercial
English Breakfasts are usually made from
And then the steeping. Most people steep for
English Breakfast blends can carry the flavour
4-5
notes
minutes
before
removing
the
leaves
or
of
bags from the brew, but it is not uncommon for
And
hard
always
core
longer.
drinkers
But
Breakfast
be
blend
to
let
careful long
–
it
steep
steep
enough
for
your
to
even
English
encourage
molasses,
the
malt,
aforementioned
bring
that
hint
of
wood,
or
Keemun jammy,
caramel. base
will
stone-fruits
loved the world over. In fact, depending on the blend,
milk
may
be
the
player-to-be-named-
that unique combination of sweet and a hint of
later; added when it is a Keemun blend, or au
astringency,
naturel
becomes
but
bitter
not and
so
long
that
over-steeped.
the We
tea don’t
stew a tea!
"No matter how you take it, know that you are enjoying a true, blended, classic."
when
it
is
a
Ceylon/Assam/Kenyan/Malawi/
blend any
of
other
of
the international heavy hitters.
Lastly,
while
originally
an
designed
English to
pair
Breakfast
alongside
a
was hearty
breakfast, nowadays it is typically served in a special tea tumbler with a side of ‘enjoy-it-onthe-subway’. know
that
classic.
But
you
no
are
matter enjoying
how a
you
true,
take
it,
blended,
armchair tourism by Adi Baker
ThisÂ
summer
much
season
different
is
than
so
what
watercolour etchings.
everyone was dreaming about
armchair
in the dead of winter.
exciting
paintings Where
travel is
Faced with the current set of restrictions been
that
we've
all
since
the
experiencing
beginning have
of
the
been
pandemic,
finding
opportunity
to
I
the
flex
my
believe
became
with
photography
I
in
the
advent early
Capturing in
the
a
photograph,
early
quicker
days,
than
was
creating
captured and shared.
summer get
travel,
I
with
your
propose
comfortable
and
you
travel
from the comfort of your own home.
For
revisit
this
the
tradition
of
Tourism". to
take
you'll
A
for
(perhaps
someone
imaginary
imagery even
in
voyage
from an
home actual
armchair).
more
ability
majority
of
access
travel,
long
accessible
to
could
be
a
to
people myriad
of
have images
and videos digitally.
I have put together a list of six countries
for
through television videos,
many,
popularly
is
YouTube
galleries
To
has
a
that
visit,
movies,
been is
and
elevate
experience,
distance
a relatively new phenomenon.
to
series, art
museums.
tea
you
books,
sensory
for
images
Fast forward to today, and the
location The
a
to old
"Armchair
way
an
through
need
centuries
even much
depiction by hand. This meant that
creative
of
19th
century.
and in my spare time.
get
really
the
creative muscles both at work
To
and
the each
paired
produced
consumed
in
with or
is
each
country.
Before modern day travel the only could
way
that
most
experience
people
places
and
Some
of
that
Prior
voyage
the
photography, have
looked
advent
people at
of
would
reproductions
of explorers' sketches,
suggestions
are
new to me as well, and I hope
cultures was through pictures. to
the
you'll
modern-day at home.
join
from
me
the social
on
comfort
this of
distancing
england Tea: English Breakfast Book: Jane Eyre, Charlotte Brontë
TV Series: A Year at Kew, BBC
INDIA Tea: Darjeeling Book: The Palace of Illusions: A Novel, Chitra Banerjee Divakaruni
Movie: The Darjeeling Limited (2007)
china Tea: Longjing, Green Tea YouTube: Itchy Feet on the Cheap has a few China playlists
Art Gallery: UCCA Beijing (Center for Contemporary Art)
KENYA Tea: Kenyan Black Tea Museum: National Museums of Kenya (Digital Arts & Culture Exhibitions)
Movie: Born Free (1966)
MEXICO Tea: Mexican Hot Chocolate infused with Mint Tea (infuse milk with the tea by heating on stovetop for 10 minutes on medium/high)
Movie: Roma (2018) Book: I'll Sell You a Dog, Juan Pablo Villalobos
JAPAN Tea: Hojicha Book: The Wind-Up Bird Chronicle, Haruki Murakami
Movie: Spirited Away (2001)
“Meh” to Mesmerizing
the inconsistency in tea store experiences
by Jason O’Brien Certified TAC Tea Sommelier® Professional
As tea enthusiasts, whom among us does not enjoy visiting tea stores, boutiques and ateliers? While we may have our favorite retailers within
to
us
stumble
visit,
all
to
across
there
is
a
sense
continuously
a
magical
of
explore
new
haven
adventure in
hope
that
that
that
houses
resides
we
our
may
sacred
beverage!
Let us consider what fuels our exploration of tea stores. Largely we can attribute it to knowing that new teas will always exist regardless of the number of stores we visit. Meaning that within our lifetime, we will never be able to accomplish tasting all the possibilities. arguably
This
be
continuous
provides
a
accomplished
quests
to
purpose online.
discover
to
We
our
visit
willingly
something
that
surprise and delight our pallets but also our minds.
that
could
embark
will
not
on only
A tea store allows us to immerse ourselves in
comparing
the world of tea and experience a culture as
prepared cup of tea, they were under steeped
we interact with likeminded lovers of camellia
and drew me in by their packaging rather than
sinensis!
In
their
hope
learn,
to
this
moment taste,
of
interaction,
engage
and
we
possibly
the
leaf
available
experiences
quality. for
me
Yes, to
to
a
endless
experience
perfectly
blends but
were
the
fact
rediscover; All of which can be felt internally
that it was I who was required to request to e
and
any
results
memorable.
It
in
an
is
our
experience hope
of
an
that
is
engaging
of
the
silence,
leaves
absolute
pin
drop
silence
can I help you” was awkward. Was I in a tea
teas can be easily looked past if the element
store
of the human connection is limited. We seek
practices
value in the time we are spending in a physical
disappointing
store in addition to the value of the tea we are
excitement in the tone of voice from the sales
potentially purchasing. We do not have to be
associates
there; it is our conscious decision of wanting
Confused
to be there!
cause
After
a
string
of
similar
experiences
at
tea
stores I had visited, I concluded that all were lacking in the element of engagement. If
museum
in
place?
and
I
was
the
wanting the
to
for
think
welcome,
behavioral the
the
role to
reason
began
strict
Arguably
element
assuming
behind
with
“hello,
that
explore new stores. An extensive assortment of
experiences
initial
The
proceeded
a
an
disappointing.
experience that fuels our continued desire to
or
after
was
of
most
lack
‘the
host’.
understand my
lack
about
of
the
luster
why
this
had occurred. Was it a case of the associate’s being too polite?
Applying
the
traditional
retail
approach
of
has passed through many generations says, “If
allowing the patron to browse without being
you
disturbed;
it
assertiveness for your store experience. Allow
possibility
your inquisitiveness to guide the experience to
that the retail team had not acquired a sound
ensure a sense of discovery accompanies your
knowledge
visit.
sounds!
Yes,
that
There
therefore
could
of
not
sereads also
their
be
dated
the
assortment
forthcoming
with
contemplated
many
other
always
back
to
came
as
as
and
are
information.
conclusions
the
same
don’t
ask,
you
don’t
get”,
assume
I
and
view;
If
spending my time is made worthwhile, then it becomes very easy for me to spend my money!
Like any accomplished explorer, we never give up
in
our
search
to
discover!
During
a
work
visit to New York, I intentionally set aside time in
my
schedule
to
visit
a
tea
store
that
had
been on my list to visit for a few years. As I took the ferry across the East River to Brooklyn, I had a mixture of feelings. Excitement for the fact that this moment was finally happening, but
I
also
feared
it
would
be
disappointing
and I desperately did not want it to be. As I approached began
to
Bellocq
wonder
Tea
what
Atelier waited
my for
mind me
to
discover behind the industrial doors. My need to
discover
was
satisfied
from
the
moment
I
entered. My curiosity was peaked, my senses all engaged, and a wealth of knowledge was shared with me by the attentive associate who expressed
her
passion
for
tea
though
every
spoken word used. My visit concluded with the tea I had initially went to purchase and 3 more blends that I was introduced to. Each, worlds apart in flavour from one another but equal in
Should you feel that your experience is a little under steeped, below are some examples of questions you can ask to ensure your path to discovery remains on track!
my eagerness to fly home and infuse them all. Ask to see two additional While
there
experiences,
are
inconsistencies
knowing
that
there
in
our
will
store
always
continue to be the ‘meh’ and the mesmerizing regarding tea store experiences allows us to continue our pursuit. This in conjunction with a shift
in
mind
experiences
set
being
can at
help least
to
aid
all
somewhat
worthwhile of our efforts. As the quote that
recommendations that share similar flavours to your favorite tea type or blend of tea. If there was one tea, they would absolutely recommend trying what is it? What are two of the most contrasting flavours they can show you? Is there a seasonal blend or tea available currently?
SUMMER BOUNTY by Shabnam Weber
The past few months has been a forced reminder to look at what surrounds us. When access to leaving your home, visiting your loved ones or the simple act of going out for a meal is taken away, you stop and truly appreciate all the things you have. During the summer, in Canada, that means a bounty of fruits and vegetables. Whether you have access to a farm, a farmers market or just your local grocery store, you know this is the time of year when there is no excuse for not eating your fruits and vegetables. The smell of sweet corn, ripe peaches, strawberries and farm tomatoes is truly everywhere. So, I've decided to focus the food section in this issue on cooking with those fruits and vegetables. What better way to pay respect to farmers everywhere than by combining the hard work of tea farmers across the globe, with Canadian farmers and marrying some delicous flavours together.
VEGETABLES
MATCHA MINT ZUCCHINI FRITTERS What you'll need: 4 cups zucchini (grated) 1/3 cup mint (chopped fine) 1 teaspoon salt 1/4 cup all-purpose flour 1 tsp Matcha tea (sifted) 1/4 cup grated Parmesan 2 cloves garlic, minced 1 large egg, beaten salt and black pepper, to taste olive oil
zucchini as possible. Transfer the zucchini to a large bowl and mix in chopped mint. Add the flour, matcha, eggs, grated parmesan, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until the mixture is combined. Heat oil in skillet and scoop in tablespoons of your batter. Make sure to flatten the fritter with the back of your spatula. Cook until the underside is golden, turn and fry the other side until golden as well. Serve immediately.
What you'll do: Place the shredded zucchini in a colander over a bowl and sprinkle lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from theÂ
TIP: Mix some yogurt with fresh mint and matcha to serve with your fritters.
SPICY PU-EHR GRILLED CARROTS Inspired by the earth they grow in... The key to grilled carrots is small! Make sure you've chosen thin carrots for the perfect grill. What you'll need: 2 pounds carrots (3/4" thick) olive oil 2 tsp Pu-Ehr tea (ground to powder) 1 tsp chili powder 1 tsp onion powder 2 tbsp lemon juice 1 tbsp olive oil 1 tsp salt 1/2 tsp black pepper What you'll do: Pre-heat grill to medium heat. Peel carrots and cut off green tops. Toss generously in olive oil and place on bbq. Turn offten - you don't want to burn them but you want a nice char. Remove from grill. Mix remaining ingredients in small bowl and drizzle desired amount over grilled carrots.
LAPSANG TOMATO TART
If I could get fresh Ontario tomatoes all year round, I would indeed live off them. And for two months every year, I do my best to do just that! This is one of my favourite recipes. And yes, technically tomatoes are fruits, but we use them as vegetables...so work with me on this one.Â
What you'll need 1 package frozen puff pastry 3-4 cups thinly sliced ripe tomatoes 4 tsp Lapsang Souchong tea 1/2 cup parmesan cheese 100 gr goat cheese olive oil salt and pepper to season fresh basil
What you'll do The day before: Steep tea in 3 cups boiling water. Allow to steep for 15 minutes, remove leaves and chill. Place tomatoes in chilled lapsang mixture to marinate overnight in refrigerator. Heat oven to 400F. Roll out pastry onto sheet pan (follow package instructions). Score the bottom leaving a 1" border. Lay tomatoes on paper towel and pat dry. Sprinkle your pastry with parmesan cheese, lay tomatoes ontop covering the entire sheet of pastry, stopping at your 1" border. Season with salt and pepper, place small dollops of goat cheese on and bake in oven for 30-35 minutes or until golden. Drizzle with olive oil and serve with freshly torn basil.
Green Tea Lemon Pesto
What you'll need:
in a blender. With the blender running, slowly pour in 2 tbsp of brewed tea and olive oil.
3 cups packed arugula leaves 1/2 cup mint leaves 1/2 cup basil leaves 3 tsp loose or 2 bags Sencha green tea 1/2 cup walnuts zest of two lemons 3/4 cup fresh Parmesan cheese
Pour oil in slowly - you want your mixture to emulsify and become a paste. If it's too thick, add more liquid.
If it's too thin, add more
herbs. Pack into a jar and refrigerate. Will keep up to a month.
3/4 cup extra virgin olive oil 1 garlic clove 1/2 teaspoon salt What you'll do: Steep tea in 1 cup water at 80C. Allow to steep 8 minutes. Strain tea and reserve the leaves.
If using teabags, remove leaves
from bag. Allow liquid and leaves to cool. Combine arugula, mint, basil, tea leaves, walnuts, lemon zest, parmesan and garlicÂ
Use as: a spread pasta sauce salad dressings condiment
“
DON’T JUDGE EACH DAY BY THE HARVEST YOU REAP BUT BY THE SEEDS THAT YOU PLANT
ROBERT LOUIS STEVENSON
FRUITS
Chilled Blueberry Mint Soup
Soup isn't something we normally think of for summer. Chilled soups however are some of the most refreshing things you can make for a summer lunch or a light appetizer. Think gazpacho and vichycoise for some classics. My favourites cold are pea, cucumber and of course any combination of berries or melons. The blueberry mint soup I'm sharing with you today has no sugar, so don't expect a smoothie - this is a savoury soup. What you'll need: 8 cups fresh blueberries (frozen if you can't find fresh) 1/2 cup dry white wine 1/2 cup heavy cream 3 tsp loose or 2 teabags Green tea with mint 1/3 cup loosely packed mint 1 tsp. finely grated lemon zest 1/2 tsp. ground cardamom 3/4 tsp salt Sour cream or crème fraîche
What you'll do Steep tea in 1 cup water at 80C. Allow to steep 10 minutes, remove tea leaves/teabag. Place berries in a saucepan with wine and bring to a simmer over medium heat. Stir in cream, tea, mint, lemon zest, cardamom and salt. Remove mixture from heat and slowly blend using a hand blender, food processor or blender. Strain mixture through a fine sieve and refrigerte until chilled. You can prepare the day before. When ready to serve, remove from fridge and make sure you mix throughly - the mixture will seem thick at first. Serve in bowls or glass with a dollop of sour cream or creme fraiche and a sprig of mint
What you'll need 3 cups peaches - chopped 1 cup white sugar 1 red chili fresh 3 tsp or 2 teabags Chai tea 1/2 tbsp Ginger sliced 1/2 tsp Lemon zest 1/2 bay leaf 2 Cardamom pods 3 Cloves 5 back peppercorns 2 tbsp Vinegar 1/4 tsp Salt What you'll do Steep tea in 2 cups boiled water. Remove tea leaves/teabag. In a separate pot blanchpeaches in water for 3 to 5 minutes. Remove from water and peel skin and roughly chop. Combine all ingredients along with the chopped peaches and steeped tea in a saucepan. Cook on medium until all the sugar has dissolved. Allow to boil for 2 minutes. When all your ingredients are soft, use a potato masher to mash the fruit, a hand blender works well. Reduce heat to med-low and continue to cook on medium-low until the mixture has reduced to almost half and is thick. Remove from the heat. Allow chutney to cool and then transfer to sterilized jars.
This chutney is so versatile, you'll want to make a big batch to always have on hand. Use it on poultry and fish or jazz up a cheese platter with it.
Spicy Chai Peach Chutney
Grilled Honey Ginger Watermelon and Ricotta What you'll need Watermelon - sliced into wedges - leave rind on 4 tsp loose or 3 teabags Ginger tea 3 tsp honey 1 cup ricotta
What you'll do Prepare ahead: Steep tea in 3 cups boiled water. Remove tea leaves/teabag. Place watermelon wedges in a shallow dish and pour tea over. Allow to marinate overnight in refrigerator. Heat bbq to high. Place watermelon on bbq and grill for 2-3 minutes each side. In a small bowl combine ricotta and honey. Mix well. Serve grilled watermelon with a spoonful of honey ricotta and garnish with mint if desired.
Earl Grey Strawberry Shortcake What you'll need 6–7 cups quartered strawberries 3 tsp or 2 teabags Earl Grey tea 1/4 cup granulated sugar 1 tsp pure vanilla extract 1 cup heavy cream 2 tbsp granulated sugar Biscuits: 3 cups all-purpose flour 1/4 cup granulated sugar 2 tbsp baking powder 1 tsp salt 3/4 cup unsalted butter, cold and cubed 1 cup cold buttermilk 2 Tablespoons heavy cream (or buttermilk) coarse sugar, for sprinkling
What you'll do Prepare ahead: Steep tea in 3 cups boiled water. Remove tea leaves/teabag and allow tea to chill completely. Pour chilled tea over stawberries and allow to marinate overnight in refrigerator. Strain tea and sprinkle strawberries with sugar.
Biscuits:
What you'll do:
Preheat oven to 220C. Mix the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl. Pour buttermilk on top. Stir everything together until just about combined– do not overwork the dough. The dough will look like very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits. Arrange close together on a lined baking sheet - it's important that they're touching. Brush the tops with 2 Tablespoons heavy cream (or buttermilk) and sprinkle with coarse sugar. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.
Whip cream with 2 tbs sugar and vanilla until medium peak forms - don't overwhipe your cream. Assemble: Slice the biscuits in half and layer with macerated strawberries and whipped cream. Serve immediately. You can prepare all elements of the strawberry shortcake in advance, but assemble when you're ready to sere so that the biscuits aren't soggy.
For a boozy version, macerate the strawberries in Earl Grey and Grand Marnier
ORGANIC VEGGIE TEA WHO WE ARE
just one simple ingredient. We’ve carefully selected
At CLARKEs Tea, wellness is an integral part of who
stainless steel Tins and Flexible pouch packaging to
we are and what we do! We know how hard it is to
provide you with the best protection from moisture
make healthy choices, so we’re here to help. Our
and air, keeping our teas incredibly fresh.
Teas are an exceptional way to embrace life and advocate change and growth every single day.
By using Tins and Flexible pouch packaging that are 100%
recyclables
and
Our health is important to us, and so is yours. We
wrappers,
strive
consciously chosen
to
provide
you
with
the
very
best
organic
teas.
strings,
tea
tags,
bags
glue,
packaging
that
and
are
free
staples,
solutions
of
we've
that
help
reduce waste and contribute to the health of our environment.
WE BELIEVE IN SIMPLICITY + TRANSPARENCY We’re
particularly
proud
to
offer
you
our
unique
All of our teas are 100% pure. We promise you’ll
Veggie Teas. Each sachet is filled with organically
never
grown,
find
any
preservatives,
salt,
sugar,
glutamate,
colouring,
sulphur
additives, dioxide,
dehydrated
vegetables.
Our
dehydration
process preserves the full spectrum of nutrients and
hydrogenated fats, or artificial flavours in any of our
minerals, delivering astounding taste.
products.
Enjoy our delicious teas day or night, hot or cold! All
of
our
teas
are
packaged
in
biodegradable
sachets and recyclable containers and filled with
TOLL FREE 1.877.767.8600
CLARKESTEA.COM
WHAT MAKES US DIFFERENT
CLARKES TEA STORY
We believe in our products and only sell what we
operator of Clarke’s Tea, has always felt the need to
love. That's why we are committed to delivering teas
do things differently, stepping into her unique gifts
made
and
Val
from
the
highest
quality
of
organic
ingredients, free of preservatives and additives.
Clarke,
Founder
personality.
By
and
day-to-day
creating
owner
these
and
beautiful
products and making them available to others, she’s found her niche and true passion, responding to her
We're particularly proud of our Veggie Tea line. Our
heart’s
vegetables
innovation!
are
carefully
sourced,
supporting
calling
and
doing
what
she
does
best
–
traditional agriculture. Each tea is made from raw organic vegetables that are dehydrated at very low
Born and raised in Hamilton Ontario, Val grew up
temperatures to maintain their unique vitamin and
with strong Caribbean roots, learning to work hard
mineral profiles. This keeps the nutritional properties
and enjoy life. After years of dedicated studies in
as close to fresh produce as possible, ensuring you
Business Marketing and Strategic Management, she
receive
launched her career in Software. That didn’t last
maximum
flavour
and
more
nourishment
from each cup.
very long however. She soon landed a job in the Financial Industry where she’s flourished for the last
We take great care and precautions in making our
20
products. Our Teas are organically certified under
relentlessly worked her was up the ladder, moving
Ecocert
from Coordinator all the way to Director. Her work
Canada
and
are
suitable
for
years.
Over
- Ginger Root - Peppermint - Green Tea Leaf
evaluate
she’s
performances, engaging with clients to implement
- Beetroot
to
decades,
with Celiac or Crohn’s disease.
- Asparagus
analysis
two
has
- Celery
data
last
everyone, including vegans, vegetarians, and people
AVAILABLE TEAS
included
the
business
changes that allow them to align with their vision, and
creating
planning.
corporate
She’s
strived
initiatives on
finding
and
strategic
inventive
and
forward-thinking way to enhance client experience.
lots of exploration, she found tea! The relationship was
almost
instantaneous.
As
soon
as
she
integrated certain teas into her daily routine, she immediately began to feel better. Val got curious, playing around with different kinds of infusions, and
And yet, something had always been missing…
soon enough she noticed that some varieties helped with
her
energy,
others
with
her
digestion,
and
Her days were filled with long hours and dedication
others still with easing inflammation. Almost all of
to her work. She found herself constantly on the go,
the teas she tried had some kind of positive impact
juggling all sorts of projects and taking care of my
on her wellbeing.
family. Her meals often consisted of protein shakes and fancy lattes that she tried to balance out with
Val felt nurtured and sustained in so many ways,
healthy evening meals shared with her husband and
discovering how good it also was for her mental
son.
health!
In her late 30s, Val went for a routine check-up
She loved taking the time to slow down for a few
where blood tests revealed she had Monoclonal
moments in her busy day and enjoy the comfort of a
Gammopathy of Unknown Significance. A mouthful,
cup or two of tea. Even now, brewing the perfect
right? MGUS is a condition in which an abnormal
cup provides her with a glimpse of peace and calm,
protein is formed in the blood. This protein is made
like a mini-meditation each and every day.
in the bone marrow from plasma cells (a form of white
blood
slightly
cells).
increased
With
risk
of
this
condition
blood
or
comes
bone
a
marrow
diseases including cancer.
From that moment forward, she dove in head first, spending almost all of my free time researching the effects of herbs and plants, and then testing them on herself. The more information she gathered, the
Though this diagnosis didn’t have a direct impact on
more
captivated
her hectic lifestyle, it gave her moment to pause.
kind
She leaned into self-reflection and like a wake-up
potentialbenefits
call, realised she could be doing more to care for
seen, yet it was so hard to actually get her hands on
her health and wellness.
them.
of
tea…
A few years later, came her second wake-up call.
became
with
vegetable-based
Though
contacting
Val
surpassed
she
stores
ones!
anything
searched
after
one
store,
high they
particular
Their
list
else
and just
of
she’d
low,
weren’t
readily available.
After struggling with her digestive system, she was diagnosed
with
Crohn’s,
an
inflammatory
bowel
A passionate flame was lit, and the idea of creating
disease. This pushed her to find more sustainable
her own line of Veggie Teas was born! Today, Val is
and
proud and excited to share Clarke’s Tea with you.
healthy
ways
of
nourishing
herself,
both
physically and mentally. Through trial and error and
"At CLARKEsTea, wellness is an integral part of who we are and what we do. Helping you live a happier healthier lifestyle.” Val Clarke, Founder and CEO
A blend of one's own tea
I've
been
lately,
getting
and
through
one
my
tea
very
creative
afternoon
cabinet
I
and
in
the
was
came
kitchen
rummaging
across
a
tea
blend I made ages ago.
I was suddenly hit with a little flutter of inspiration and decided that I was going to forge ahead with a new blend of my own.
Creating a custom blend of tea is simple at best, but a very rare practice at home. Perhaps it's all of the already well-crafted blends on the shelves that deter us from making our own, or maybe it's the
convenience
of
them.
But
it's
possible
that
we've never really considered it because we didn't know
we
could.
Well,
you
can.
And
there's
no
better time than the present.
To blend your own tea you'll need to choose which by Kristina Inman
actual tea you want to use as your base. To clarify
Certified TAC Tea Sommelier Professional
here, the definition of tea is that it comprises the
Article printed with the permission of the St.
camellia sinensis plant. Variance in the production
Catherines Standard
process styles
of
this
such
as
plant
green
will
lead
tea,
it
black
into
tea,
different
oolong
tea
and white tea (among others).
Anything herbal, teas as
apart
or
is
a
tisane,
really
the
from
about
famous
this but
plant not
mixing
tea
tea
Moroccan
is
considered itself.
with
Mint
Blending
tisanes,
(a
an
such
green
tea
blended with peppermint) for example.
The
type
of
tea
you
choose
is
the
foundation
of
your blend, and should account for two thirds (or about
65
per
cent)
of
the
mix,
and
needs
to
be
loose leaf.
Here's will
some
steer
usually. and
you
For
you'll
advice: in
the a
example,
need
to
style
of
general white
choose
tea
tea
you
flavour is
very
ingredients
choose
direction delicate that
are
very gentle in flavour to blend with, such as stone
fruits and delicate flowers. Shy away from potent aromatics
such
as
spices;
it
will
just
completely
overwhelm the delicacy of the white tea base.
Green
teas
are
ones
I
love
to
blend
with,
mostly
because personally I'm not a fan of their inherent notes of seaweed and wet grass. Consider flavours to
blend
that
will
complement
or
contrast
these
notes, but also be careful not to go too strong, as green well,
teas
are
also
aromatics
like
delicate. ginger
Many
or
flowers
lemongrass,
work
as
well
as some exotic citrus fruits.
Black can
teas
are
amp
up
flowers
and
mingle
here.
natural
heavy the
finally
their
are
natural
this
are
teas,
aroma,
so
choice.
spices
Oolong
floral
preserve
hitters,
flavour
is
where
Fruits,
all
welcomed
highly
prized
often
not
flavours,
you
intense
for
to
their
blended
but
to
successful
blends do exist, contrary to the purists out there.
The key is to play around, and this is the fun part. Once use,
you've
you
the
can
options
now are
nuts/beans Anything
chosen
what
dive
fruit,
base
the
you'd
herbs,
chocolate like
you
want
additions.
flowers,
(including
that
tea
into
to
spices
and
blend
to
Usually and
vanilla).
should
be
dehydrated. This can be found prepackaged or you can
dehydrate
in
your
oven
(with
a
quick
online
direction for the ingredient of choice). Make sure your ingredients are cut to small and even sizes so the steeping will be consistent.
You'll own
now
want
before
ounces small
of
you
each
cup.
Then
to
taste
blend.
each
Simply
ingredient pour
one
ingredient take
on
around
and
place
cup
of
two
each
freshly
its
in
a
boiled
water in each and let steep for five minutes with a lid over top.
Taste
each
little
tisane
you've
made
and
make
note of how it tastes. This is really important, as in my
experience
many
botanicals
I
think
smell
like
heaven actually do not translate well when tasted. Once mixing
you've two
tasted
together
them and
all
see
feel how
without the tea base at this point).
free they
to
start
blend
(all
"You'll now want to taste each ingredient on its own before you blend." Because itself,
about
the
supporting cent the
of
65
other role
the
base,
in
blend
most
per
cent
botanicals a
should will
strategic
should
fruits
be
be
need
way.
and
tea
play
About
flavours
flowers
the
to
that
25
a
per
support
botanicals
fit
here.
However, can
be
potent
the
other
your and
cautiously.
10
secret
per
powerful Strong
cent
weapon one
per
that
flavours
of
the
ingredient,
most
be
used
should
such
as
blend
the
spices,
for
example, would be used this way. This is a general tea industry recipe but it can be played with, and you certainly don't have to have anything potent if you choose not to.
When
you
have
decided
on
your
recipe,
you
can
put them in a bowl and mix by hand with gloves, or you can put into a mason jar and shake gently to blend.
This should be something fun and creative, so just start
simple.
vanilla
I
found
bean
pod
some in
dried
my
cherries
baking
and
one
cabinet,
for
example, and blended them with a black tea base.
In times when we need to stay home, consider it an opportunity
to
get
creative
with
what
you
have.
Look through your fridge and dehydrate the peel of a
lemon
spring
or
an
blossoms
orange. you
If
can
you're
inspired
dehydrate
some
by
the
but
be
careful to know which ones are safe and edible to do
so.
If
it
doesn't
work
out
the
first
time,
try
again.
Enjoy
the
own,
and
process who
hidden talent.
of
creating
knows,
you
something
may
find
of
your
your
own
WHAT IS A
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 Tea & Herbal Association of Canada (Toronto & Vancouver), through Cambridge 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.
LEARN MORE AT TEASOMMELIER.COM
TEA SOMMELIER COURSES
TEA SOMMELIER?
TEA & THE PLANT-BASED DIET What is a plant based diet? How does tea fit into it? By Karen Donnelly Certified TAC Tea SommelierÂŽ Professional
PLANT-BASED
How does tea fit into this?
When you first heard those words Plant-Based “ok,
diets,
did
one
right?”
started the
Diet,
another
Then,
seeing
freezer
of
you
think
those
fad
Preparing
slowly,
you
be an important part of a daily,
whole
section
areas and
in
food
filled
popping
restaurant
up
menus;
with
ongoing
and
on
review,
the health benefits of their new
polyphenols
diet.
components
Even tv news personalities
guided
us
options during
to
explore
for our
meatless
at-home
recent
“it
and
health In
60
was
is
is
one
scientific
clear
that
and
the
other
of
[Camellia
sinensis] may reduce the risk of
meals
isolation
tea
citing
studies,
tea
hydrating.
world-wide.
celebrities and athletes praising
can
A beverage
and
Research
on
tea
antioxidants,
delicious
dedicated to plant-based foods; options
drinking
health-first routine.
aisles in your local grocery store
meal
and
developing
due
such
to the COVID-19 virus.
as
chronic
cancer,
diseases,
diseases
cardiovascular
arthritis
and
diabetes.”4
What is a plant-based diet? As we and health care providers Simply put, the stars of your meal
look
are
solutions to treat chronic health
now
fresh
vegetables, oils,
nuts,
legumes and
refined
foods.
and
whole
(lentils,
peas)
processed
fruits
whole,
grains,
beans
and
effective
problems,
&
paired
minimally
Forget
for
the
with
and
low-cost
plant-based
drinking
tea
diet looks
pretty good.
about
ready-made
Although
some
of
may
additives.
long ago, the trend really started
and
Put aside meat, fish,
and
eggs.
healthy
Just
meals
delicious
made
scientific
studies
from
have
be a healthy choice. Better in
what
we
eat
translates
into
more
energy;
in
bars
being
diabetes;
friends,
disease;
(teens to early 20’s) and younger Millennials.5, better are
6,
balance
drinking
7 in
less
Many their
life
alcohol.
want and They
are not interested in hanging out
better weight control; a reduction in the risk of type 2 heart
is being driven by Generation Z
"The trend really started taking off in the past 5 years and is being driven by Generation Z."
shown eating plant-based food to
choices
habits
taking off in the past 5 years and
scratch.
Several
healthy
have
embraced
dairy
these
us
foods filled with sodium, fat and
reduced
blood
pressure:
and
drinking
out
of
expensive
control.
responsibly. relationships
If
cocktails,
they
drink,
Connecting with
a
clear
binge it’s
to
drinking
or
at
home
with
each
other
and
reduced chronic low-grade inflammation throughout the
building
mind
is
important.
body. 1, 2, 3
Instead of alcohol, sharing pots of tea and making
PLANT-BASED tea-based
mocktails
are
enjoyed.They
want
to
save
those is usually a starch.
If this is how you grew up, you
money, live a healthier lifestyle and believe being healthy
probably have continued this custom.
means lower healthcare costs. This younger generation is
diet you will look at your meal preparation in a completely
passionate in caring for their planet and its inhabitants,
different
and
feature meatless meals in their diets: India, Middle East,
hope,
with
the
climate change. are mindful.
decisions
they
make,
to
reverse
Sustainability is their watchword.
They
way.
Web
search
ideas
With a plant-based
from
cultures
that
China, Japan, Africa.
Not mindful as in being in the moment, but
mindful as in paying attention. Where does my food come
According to the US Dept of Agriculture8, we need 5-9
from?
servings of fruits and vegetables in lots of colors every
How is it grown, raised, harvested, produced? Who
is affected by my decision? Is it good for me and others?
Sounds good, doesn’t it? Are you ready to embrace this change in your life?
define
in
salads
meals:
that
we
just
way.
with
didn’t
Think
freshly
represent the different antioxidants
"Preparing and drinking tea can be an important part of a daily, health-first routine."
It’s easy to do - we all have eaten plant-based
day. Why color? The colors in our fruits and vegetables
big
made
vinaigrettes; home-made vegetable bean soups; vegetables sautéed in
and vitamins and minerals in them and
you
want
a
good
balance.
Plus, it’s eye appeal – no one wants to eat a meal that’s all orange or green!
Watch your protein intake, but no big worries here. too
much
Most people eat
protein.
In
general,
olive oil with herbs and brown rice.
women need about 46 grams and
And it’s summertime! The bounty of
men 56 grams of complete protein
locally grown fresh fruits and vegetables will inspire you to
every day.
create wonderful dishes for you and your family.
kg. (divide your weight in pounds by 2.2 to calculate kg.)
The
warmer weather will also motivate you to make lighter
A quick calculation is .8 x your body weight in
equals the amount of protein you need.
meals. A typical serving of beef, chicken or pork is about 4 oz. The Diet is very flexible. vegan.
We’re not talking about going
These portions are smaller than many of us eat, with
That’s an all-in lifestyle change that involves not
restaurants typically serving a portion size of anywhere
only eliminating all animal products from your diet: it’s the exclusion
of
all
animal
products
for
leather.
Right now, you don’t have to give up food you
love -- meat, eggs or dairy products.
your
use,
such
from 6-10 oz.
as Beef: 28 grams - Chicken: 36 grams - Pork: 26 grams
Just trade out one
or two day each week from your regular meal choices and
Your body needs complete proteins made up of 21 amino
prepare plant-based meals those days.
acids. Eleven of this are provided by your body and the
When you see
how easy meal preparation is and how good you feel, you
balance comes from what we eat.
will find you are adding in more fruits, vegetables, whole
amino acids that are found altogether in meat.
grains and legumes in your meal plans.
a few plant-based sources such as quinoa, buckwheat,
you
will
be
reaching
for
olive
Instead of butter,
and
avocado
oils
for
cooking.
hempseed However,
and if
soybeans
these
that
foods
These are 9 essential
have
don’t
There are
complete
appeal
protein.
to
you,
a
combination of grains and legumes in your diet will create Keep adding in fresh vegetables to your other meals you
complete proteins.
prepare during the week.
the same time, but throughout the day.
Keep it local when you can.
Think about the meat you are eating (less red meat, for example) and choose smaller portions. diet,
traditionally
a
meat
or
fish
is
In the Western chosen
as
centerpiece and then 2 sides are added. And one of
the
contain
protein
mushrooms, amounts
of
and
You don’t have to consume them at
such
as
broccoli.
protein
aren’t
peas,
Many vegetables
spinach,
Although high,
a
the
stir-fry
asparagus, individual of
mixed
vegetables, chickpeas and rice would greatly add to your
PLANT-BASED daily needs.
With the bonus of adding vitamins, minerals,
and fiber and no saturated fat, hormones, or steroids.
known allergens (unflavored); and adds depth of flavor naturally.
Make
sure
you
have
quality
tea
in
your
cupboard. Like wine, don’t buy what you wouldn’t drink! If As prepared in a recipe:
you can’t find good loose leaf tea locally, there are many
½ cup lentils & 1 cup brown rice: 14 grams ½ cup chickpeas & 1 cup quinoa: 15 grams ½ cup tofu, ½ cup broccoli, ½ cup mushrooms & 1 cup
reputable on-line stores that would provide the quality and variety you would need.
Enjoy your tea with your meal.
rice: 22 grams
Who needs wine when
the complex flavors and aromas of tea pair beautifully
More than a beverage, tea can add its goodness to your
with food to enhance or compliment the flavors? While
culinary
you are sharing these plant-based meals with your family
creations.
You
are
looking
at
your
meal
preparation in a new way: it’s time to do the same for
and friends, add to the occasion by pairing teas with the
your tea.
meal.
First, think of your tea as an herb.
It works, because like wine, unique
They
leaves,
flavor characteristics are imparted
after all, and can be added in many
by terroir and production practices
ways.
where
are
flavorful,
dried
the
plants
are
grown.
Although much of this is subjective,
Steeped in water to use as a broth or as a poaching liquid: Start
by
experimenting
and
there
are
many
reference
sources to add to your knowledge,
with
here are some basic suggestions to
green or oolong teas, replacing
help guide you.
a cup or more of water for a
First, is the pairing for an appetizer,
soup
main meal or dessert?
with
tea.
Tea
infused
Is it light or
liquids are perfect for cooking
heavy?
vegetable
rice.
made something grilled and spicy,
Smoky Lapsang Souchong can
then a delicate white tea will be
add a roasted or “meaty” flavor
lost and will have done nothing for
to tomato or bean soups.
the meal.
noodles
or
Ground or as whole leaves to add flavor to cooked or baked goods: Dedicate one or two
should
For
instance,
if
you
have
The tea and the food
support
and
elevate
each
other. Examples of the types of pepper mills filled
pairing would be:
with tea leaves, on their own or with salt, pepper, orange
Compliment:
flavor & aroma are different, but go
or lemon zest. A favorite of mine is Sencha & dried lemon
well together (Assam and mushrooms)
zest for a quick grind of flavor over steamed vegetables.
Enhance: similar flavor & aroma (Earl Grey and citrus
As a marinade or dressing: A simple replacement of
fruits)
water with the tea of your choice determined by the
Contrast or agitate very different and appear unlikely,
menu. A good example would be a simple vinaigrette
but it works (Smoky Lapsang Souchong & pineapple)
made
with
a
berry
herbal
tea
for
a
spinach
and
strawberry salad.
There is no right or wrong here.
For infusing flavor into dairy or nut milks, oil, fruit, simple syrups: Keep tea-infused simple syrups on hand
for
iced
tea
and
mocktails.
How
about
a
It could be fun and
engaging to make 3 or 4 pots of different teas for you and your guests to try.
Take a sip of tea, then a bit of
food and then another sip of tea.
The warmth of the tea
jasmine green tea simple syrup drizzled over freshly
will help pop the flavors in your mouth and you can see for
cut melon?
yourself what works. (Or doesn’t!)
Tea has a stable shelf life when stored properly; has no
PLANT-BASED Tea mocktails are another way to enjoy your tea, making
1. Kim, H.; Caulfield, L. E.; Garcia-Larsen, V.; Steffen, L. M.;
the occasion a little more special and festive.
Coresh, J.; & Rebholz, C. M. “Plant-Based Diets Are
Many
people cannot drink because of possible interference with
Associated with a Lower Risk of Incident Cardiovascular
their prescriptions or for religious reasons. They may be in
Disease, Cardiovascular Disease Mortality, and All-Cause
recovery; the designated driver or just prefer not to drink.
Mortality in a General Populations Of Middle-Aged
sing strong tea as base or in a simple syrup as the flavor, it’s easy to replicate common cocktails or make up your
Adults” Journal of the American Heart Association Vol. 8 No. 16 (7 Aug 2019)
own. 2. Tuso, MD, P. J.; Ismail, MD, M. H.; Ha, MD, B. P.; Here’s
a
simple,
refreshing
recipe
for
a
non-alcoholic
Mojito made with Moroccan Mint tea.
Bartolotto, MA, RD, C. “Nutritional Update for Physicians: Plant-Based Diets” The Permanente Journal (2013 Spring; 17(2): 61-66)
Moroccan Mint Mojito 3. “The Right Plant-Based Diet For You” Harvard Health
Serves 8
Publishing (January 2018, updated January 29, 2020) Harvard Medical School, heath.harvard.edu.
1 cup water 1 cup sugar
4. Khan, N. and Mukhtar, H. “Tea and Health: Studies in
3 Tbsp loose leaf Moroccan Mint tea
Humans” Department of Dermatology, University of
Juice of 2 limes, extra for wedges
Wisconsin, Madison, WI 53706, USA
6 cups of Club Soda
Pharmaceutical Design (2013: 19(34): 6141-6147)
Current
Mint leaves for pitcher & garnish 5. Jones, D. “Gen Z – The Generation of Sobriety” RDSi Research www.rdsirresearch.com, London 2018 Heat water and sugar together until it comes to a boil. Boil for 2 minutes. Take this simple syrup off the heat and let cool for 4 minutes. Stir in Moroccan Mint Tea and
6. Perry, T. “Generation Sober: How Millennials Trade Booze For Mindfulness” Buzzworthy.com, February 1, 2020
steep for 5 minutes, then strain the tea from the syrup. 7. “Gen Z and Millennials: Thirsty For More” S & D Coffee Combine the simple syrup with lime juice in a large
& Tea, Knowledge Center (August 13, 2019)
pitcher. Add ice, club soda and mint leaves. Serve
www.sdcoffeetea.com/knowledge-center/article
immediately. 8. https://www.nal.usda.gov/fnic/fruit-and-vegetableGarnish glasses with mint sprig and wedge of lime.
The
Plant
deliberate
Based and
Diet
&
thoughtful
Tea:
it’s
change
not one
a or
fad. two
information
Just
a
days
a
week. What we eat is in our control and can an impact on our health, wellbeing and the earth.