Sip - Issue 09

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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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HERBS

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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followed

by

blossom. rooibos,

pieces, and lemon peel.

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 SommelierÂŽ 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.