0202 nmutua
pis 01 eussI
sip
LETTER FROM THE PRESIDENT INTERVIEW: IAN GIBBS MOODY OOLONGS A CUP OF COMFORT SOUP'S ON: RECIPES INFUSING YOUR HOME SPA TIME
w e r C w e r B #
Editor: Shabnam Weber THAC President
Assistant Editor: Adi Baker, THAC Communication & Programs Coordinator
If you would like more information on advertising or would like to submit a article idea, send an email to info@tea.ca
sip is published four times a year by the Tea & Herbal Association of Canada www.tea.ca
© Copyright 2020
FOLLOW US::
Tea.Association.of.Canada
CanadaTea
CanadaTea
Shakuntala Fernandopulle is a History and Art History student at the University of Toronto. She grew up in Sri Lanka - the home of Ceylon
srotubirtnoc
tea. Ceylon tea infuses her writing, and serves as a link to her warm tropical island home, even in the middle of chilling Canadian winters. When she's not drinking a cup of tea she can be found scouring second hand stores looking for tea accoutrements to grow her tea set collection.
Dani
Liu
is
the
owner
of
Happi
Dani
and
a
Certified
TAC
Tea
Sommelier® Professional. After a career change, Dani embarked on a trip to India to study to become a yoga instructor and visit tea plantations.
On
her
return
she
decided
to
enroll
in
THAC's
Tea
Sommelier® certification and launched her own tea company fusing the holistic practices of yoga with her own organic tea blends.
Michael Prini is the founder and president of Blink Tea and a certified TAC Tea Sommelier® Professional. Michael’s inspiration lies in the desire to bring artisanal, top quality teas and herbals to tea lovers and to entice new drinkers to look beyond the cup to unique and fun ways
to
lifestyle.
incorporate Michael
exotic
comes
and
to
tea
delicious
from
teas
years
as
into
an
their
active
award-winning
producer of hit television shows seen around the globe.
Tania Stacey is the founder of Cuppa Cha, a loose leaf tea business that specialises in Taiwanese Oolongs. She hosts tea trips to Taiwan that include visiting farms, teahouses and other foodie Taiwanese delights.
You
can
find
videos
of
her
tea
travels
and
other
tea
information on her YouTube channel - Cuppa Cha Tea Channel.
In
2017, Tania won the World Tea Brewing Championship Australia with a
signature
Taiwanese
tea Hon
drink
that
Yung
21
was
and
a
a
blend
Greek
of
Chinese
sour
cherry.
Yellow
Tea,
Travelling
to
Shanghai in 2018, she was placed 4th out of 23 and showcased a signature drink with a 40 year old Baozhong from Taiwan.
Later that
year, she cofounded East Forged with the vision to create a modern tea drink for the grown up occasions.
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
Infusing Your Home Spa Time
An Interview with Ian Gibbs
Paranormal Activi-TEA
Finding New Occasions for Tea
Soup's on:
Smoked Split Pea Soup Genmaicha Fish Soup Greek Lemon Chicken w/ Sencha Manila's Rising Sun Jasmine Thai Coconut Soup
Come for the Tea, Stay for the Story Moody Oolongs A Cup of Comfort
and more...
Shabnam Weber THAC President
ME m o r f
e th
When was the last time you stopped and took care of yourself? When was the last time you consciously just set aside some 'me time'. Time dedicated to yourself, no phone, no electronics - just a moment to find quiet. It isn't easy and I have to admit that I'm terrible at it.
I enjoy it...but am terrible at actually
t n e d i s e r p
doing it. I have just started to set an alarm reminding myself to take a break during the day (!!) I hope none of you are as bad as that. As bad as I am at it though, I do understand the importance of self care. That word means different things to different people. It may be reading a book, going for a run, having a home spa day.
Most important though, it's
time that belongs just to you. This issue is all about that place, whatever it may mean to you. A place where you go to be mellow and reconnect with yourself.
AN INTERVIEW WITH
Ian Gibbs Ian
Gibbs
was
International leaving
elected
Tea
school
Chairman
Committee
Ian
served
in
May
fourteen
of
the
2016.
On
years
with
the British Army, which included tours in Belize and
Berlin,
Kenya. 1990
and
He
short
joined
working
with
spells
the
tea
tea
brokers
in
Australia
trade
in
and
London
Wilson
in
Smithett
until 2005 when he set up his own company. Ian joined 2009
the
management
representing
board
Malawi,
of
and
the
ITC
became
in
Vice
Chairman in 2010. A member of the Institute of Directors in London, Ian graduated in 2017 with a
BA
(Hons)
majoring
in
at
the
French
Open and
University
in
International
the
UK
Relations.
He lives on the border of the counties of Essex and Suffolk about 60 miles from London and has two children and one grandson aged 14 months.
What is your first memory involving tea? I must confess that I was not a fan of tea as a child.
In
the
essential
Army
part
operations
or
of
tea
quickly
my
life
exercises
when
became
especially a
cup
of
an on
tea
at
almost any time of day or night would invariably provide the essential pick-me-up and help keep me going. It needed to be hot and strong and a little sweet, but no real thought was ever given to where it came from. I guess that is probably the
same
for
left
the
Army
traditional
many
tea
and
tea
drinkers.
joined
Broking
It
Wilson
company
in
was
when
Smithett, the
city
London, that I had my real introduction to tea.
I a
of
The
strong
smell
of
tea
hit
you
as
you
entered
held
either
on
the office and the long counters were laid out
attendees
with cups and bowls and tea for tasting. It was
worked
with
all very enticing!
Malawi
and
line
only.
or
for
local
of
my
Much
tea
from
Zimbabwe,
and
national
career
Africa
-
but
the
in
I
have
particularly last
four
years I have broadened my knowledge with trips
What does a typical work day in the tea industry consist of for you?
to
China
Thailand,
as
well
as
Bangladesh,
Indonesia, India,
Sri
Malaysia, Lanka
and
Argentina and also Canada, the USA and Italy. There is no such thing as a typical day for me. am
still
a
Tea
Broker
but
working
for
my
I
own
company and no longer commuting to London.
How much tea do you drink in a day?
I
work with clients some of whom I’ve known for a
Probably
long time.
day with a strong English Breakfast blend but in
ITC,
and
spent
a
But since I became chairman of the until
we
great
gatherings,
were
deal
of
conferences
hit
by
time etc
COVID,
travelling and
in
I
have
so
I
many
feel
hugely
tea
privileged
gardens
and
to
five
cups.
I
always
start
the
the afternoon I like to vary it and might have a
to
tea
Darjeeling,
last
tea from Thailand or another origin I have been
have
met
to
these
four years I have been introduced to many new origins.
three
China
Green
or
Oolong,
or
enjoy
a
lucky enough to visit.
visited
so
many
wonderful people from across the world of tea.
What are you seeing in the market that excites you for tea?
There is so much to experience and learn – each country each
has
trip
is
its a
own
tea
unique
culture
and
experience.
history This
so
year
I
am
excited
shown
in
by
the
specialty
increasing teas,
interest
particularly
being
by
the
travel has obviously not been possible so I have
young. They want to know more and more about
been
the
recording
short
presentations
and
stories
messages for conferences which would normally
connect
have an international presence but are being
gives
behind
with
the
the
their
teas.
producers
producers
They
and
greater
this,
pride
product when they see that people are
want in in
to
turn, their
genuinely interested in what they are producing -
that
their
product
appreciated exciting
–
across
and
of
is
being
the
world.
course
this
enjoyed This
and
is
interest
What's your favourite fact about tea that surprises most people?
very
in
the
The huge variety.
different origins of tea is also being reinforced
majority
through the development of tea tourism which I
still many people in the UK – this traditional tea
am keen to promote. Tea tourism can of course
drinking
start with a person’s experience when they buy
grown in Africa yet the majority of tea imported
their
into
tea.
Here
in
UK
the
London
Tea
History
of
It is staggering how little the
people
country
the
UK
know
–
who
comes
about
don’t
from
tea.
even
Africa.
There
know
This
are
tea
state
is
of
Association is actively promoting the important
affairs is slowly improving as single origin teas
role
such
tea
great keen
has
city to
played
over
the
support
in
the
last
tea
development
350
years.
exhibitions
I
of
am
such
our also
as
the
as
Kenya
available so
much
on to
be
European Tea Show which was held last year in
wider public.
Turin.
the
Italy
is
not
by
any
means
a
major
tea
drinking country, indeed it is well known for its strong
coffee
markets
and
companies spread
culture,
the
people.
The
in
but
by
supporting non-tea
word
and
coffee
investing
these
drinking
put
shows
tea
their
Rwanda
done
by
are
shelves,
us
all
to
becoming
but
there
educate
is
the
The more people learn about tea
they
will
want
to
learn
and
the
more
they will drink tea!
such and
countries
introduce
people
in
more
or
Supermarket
to
How do you take your tea?
we
more
beans
on
It depends which tea I am drinking but normally as it comes except the strong English Breakfast
our lawns – it’s time we put our leaves on theirs!
to which I add milk and a little sugar.
If you could drink tea with anyone - living or dead - who would it be and what tea would you serve?
What is the most interesting and unique experience you've had in your tea career? I
I
think
I
would
like
to
have
tea
with
China’s
have
been
memorable
very
lucky
experiences
and
during
had
my
tea
many life
-
President Xi. I would serve a speciality tea from
especially of course in the last four years when
somewhere like Satemwa Tea Estate in Malawi.
I
I
producing
believe
Xi
has
a
keen
interest
in
tea
and
I
have
travelled
would like to discuss tea’s history, cultures and
to
its
provide
expansion
across
the
world
importance to the world today. a
product
which
encourages
and
its
It is essentially dialogue
and
and
China’s
But
so
Space
tea
for
one
extensively
consuming Tea
Company
astronauts
really
to
both
countries.
were
memorable
tea
My
visits
where
they
fascinating.
event
was
in
Thailand last year, up near Chiang Rai where I
peace and I would like to explore how we in the
visited a forest of ancient tea trees.
tea trade can contribute towards global peace
our own leaves and made our own tea bricks.
and the future of the planet.
was
very
special
and
our
Thai
We picked
hosts
were
It so
hospitable and kind (and dare I say very patient
If you weren't in tea, what would you be doing?
with my poor efforts!!). fortunate made
I have often thought that I would have liked to be either a diplomat or an architect.
to
many
through tea.
have
I have been extremely
experienced
wonderful
friends
so
across
much the
and
world
&
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 (5 WEEK COURSE)
REGISTER AT TEA.CA
ONLINE COURSES
HERBS
FINDING NEW OCASSIONS FOR TEA by Tania Stacey
Tea,
the
shared
social
lubricate
social
crosses
many
cultures.
gatherings
countries
The
of
go-to
and
cup
of
like coffee.
Yunnan, famous
for its pu-erh and black tea, has
to
include
growing coffee now.
found
During
healing or box of care when
a
you send a gift. However, not
home
all social gatherings or catch
magazine
articles
ups
need
tea
are
home.
in
the
Instead
consumers’ of
dropping
recent
room
trip
of
tea,
for
adjust
to
around to visit a friend, it is
lifestyles
now
consumers.
about
catching
up
for
to
China,
I
read
the
local
about
the
businesses the
of
to
changing
the
younger Traditional
brunch or going for a walk to
teahouses
discuss life’s personal events.
moving
Is
countryside because demand
tea
adapting
locations
for
to
the
consumers
the
for
Gen
decreasing.
and
Z
Millennials
(20somethings)?
high
houses
and
the
outer
quality The
have
tea
is
new a
tea
modern
the
designer flare and the menus
current range of tea product
are full of tea drinks that can
offerings
relevant?
be
they
the
be
miss
Are
closing
to
emerging
of
(teenagers)
new
are
Or
do
opportunity
considered
during
to
the
consumer’s decision process?
enjoyed
easy are
takeaway. often
base
time
who
in
have
China,
not
spent
a
blended
or
fruits
or
cream
Just a quick look at
fashion
will
how tea is consumed in these
younger
tea
creating their own style.
traditional
tea
is
tea with
Japan have a halo image of
While
as
drinks
–
countries.
or
with
or
TikTok
rich
Taiwan
cheese.
in
These
made
and
flowers People
sitting
Chinese show
street
how
generation
the are
readily
available, along with options
Numerous sales reports show
such as tea flavoured foods
traditional
black
and bottled tea drinks (RTD),
have
in
it
number of years.
is
increasingly
challenged
by other beverage options
been
tea
decline
sales for
a
hand
What role does tea play in this new world of
crafted leaf tea market but it is a very small
social sharing and the wellness lifestyle? Tea
segment of the larger tea market. The growth
has
segment
have pantry staple, even for non-tea drinkers.
There
is
blends
an
increased
of
the
and
younger
interest
beverage
herbals.
change
in
industry
are
market
attitudes
moderate lifestyle.
the
are
tea
Z
and
Generation
Millennials
health/wellness
in
driving
which
is
towards
They
are
a
the
creating sober
trying
or
alcohol
It
is
the
benefit
part
of
of
the
being
part
standard
of
the
offering
must-
to
share
with guests and continues to have a healthy reputation should
in
look
the
to
minds
tea’s
of
other
and companion – water.
consumers. main
We
competitor
In the past 30 years,
later and are less likely to drink in the same
beverage companies have blurred categories
proportions
and
as
generations friends
on
Snapchat, the
are
social
Drunken
a
sharing
curated
desire nights
generations.
interacting
Facebook),
perfectly
creating
previous
to
influencers
want
and
regularly
(Instagram,
image
out
in
with
skilfully
reimagined
water
from
its
simplest offering; a glass from the tap.
TikToc,
showing
and
more
staying
These
Consumers are spoilt for choice with options
in
turn
for
of
life.
volcanic,
bed
with
flavoured,
sparkling,
premium,
the list goes on.
filtered,
regional,
distilled,
alcoholic
and
Large tea companies such
hangovers are not the images to be shared,
as Tetley’s and more recently Twinings have
which can cause anxiety and a ton of social
leveraged the behaviour of carrying water in
regret.
reusable
at
an
They would prefer images of relaxing island/beach
location
or
sharing
a
brunch with friends or having fun in the park.
tea bags. relevant
flasks
with
offering
“cold
infused”
Target marketing and creating a product
has
tapped
into
consumer’s concern for the environment,
the
reusable flasks over plastic bottles and a
Tea
growing interest in cold brew teas.
beverage.
has to be the hero ingredient of the The flavours available within the
tea world creates a lot of opportunities for Cold brew tea, bubble tea, cream cheese
delicious beverages that provide a fulfilling
tea and ice tea have been available for a
experience for the drinker.
couple of decades.
Why now has there
been a huge increase in interest by the consumer?
As I mentioned before tea is
a good fit for the wellness segment and social
sharing.
bubble
How
and
Instagram?
cream
good
does
the
teas
look
for
How perfectly does cold brew
tea fit into the wellness segment?
into
the
entered created
world a
of
tea
an
beverage.
tea
brewing
alcohol
I dipped my toes
beverages
when
competition
free
and
signature
I I
tea
My initial tea experiments were
helped with understanding the balance of elements in cocktail mixology.
Winning the
competition provided me with an insight to beverages
that
ignite
all
senses
for
drinker – sight, aroma, taste and finish.
the This
guiding principle has been the cornerstone What is the tea industry still missing?
If
we look back at my previous reference to water,
a
consumer
suit any occasion.
can
find
a
water
for the development of tea beverages for East Forged.
to
Refreshing options for
East Forged has been a combined effort of
post exercising, premium options for fine
two
dining,
deliciousness of tea.
flavour
blurring
the
infused
options
categories
with
infused options – hard Seltzer. industry
misses
the
and
tea
people
that
wanted
to
show
the
The consumer remains
alcohol
at the forefront of our minds, every step of
The tea
the recipe development was to enhance the
opportunities
to
drink experience.
It is a dry not sweet
provide an adult tasting beverage that is
beverage and takes most people by surprise,
suitable
The
in a good way.
tea
with aromas of Asian fruits and a texture like
for
traditions allows
and
healthy
companies
qualities with
celebratory
when
reputation
to
Pushing
occasions
of
leverage
presenting
innovation.
social
occasions.
not
these
the
consumer
tea
into
new
Tea remains the hero taste
Guinness. It has been a labour of joy for us to find the deliciousness in innovation and bring a new experience for the consumer.
previously
considered an option, will reimagine what
I entered the professional world of tea in the past
tea can represent to the consumer.
decade
but
I
am
a
lifelong
drinker,
trained by my Dad to brew a good pot of English style black tea. I am inspired by the The rise of Kombucha is a glimpse into the possibilities
for
tea
beverages.
While
there are varying degrees of quality and the definition is still being discussed, it is exciting to see a tea beverage that has been
adapted
occasions
that
into
the
covers
new
social
sporting
and
exercising, at home drinks, at bars, cafes, non-alcoholic and alcoholic versions.
Taiwanese’s
respect
for
traditional
tea
making methods and the innovative ideas for finding
new
ways
to
drink
tea.
New
occasions for tea will bring new customers. As well, existing tea lovers need innovation for tea to remain relevant today and into the future.
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?
MOODY OOLONGS by Michael Prini Certified TAC Tea Sommelier Professional Founder & President of Blink Tea
The
mere
mention
transports shrouded intrepid
me in
mist
“Black
word
and
mystery,
That
Dragon”
the
far-off
travelers
civilization.
of
to
long oolong
amps
up
“oolong”
mountaintops discovered
past
any
hint
translated the
so
eventually
produced
in
Taiwan.
Vietnam,
India.Their
Oolongs
Darjeeling
tightly
rolled
are
and or
also even
by
Assam
of
leaves languidly unfurl while steeping, a siren
means
mystique
and
twisted
call to an indulgent tea experience.
even
more, almost as does the question of oolong’s
Unique Process:
exact origin, which like many teas is impossible to state with certainty. What are oolong teas,
The
where do they come from and most important,
depends on the precision with which the tea
how do they taste? Hint: pretty incredible.
leaves are
Origin Story:
after
fundamental
are
known
character
processed as
withering
and
of
finished.
semi-oxidized in
the
an
sun,
teas, the
oolong
Oolongs whereby
leaves
are
cooled and tossed and withered again, often Oolong
teas
have
in
many times to set the groundwork for the tea
China and Taiwan for about 400 years, making
type desired. The leaves start to bruise, which
them relative new kids on the block given tea’s
initiates oxidation before firing.
5,000-year
history.
elevations,
metimes
largely
been
They’re
produced
grown
precariously
at
along
high cliffs.
The cultivation of oolong teas began in China,
Yes, oolong leaves are fired like black tea leaves,
Da Hong Pao (Big Red Robe), is an exquisite tea
but
is
grown cliffside in the Wuyi Mountains. It’s as “long”
with
one
typically
major
halted
difference.
90%,
as an oolong gets - dark, with a mellow and rich flavour and enduring aftertaste. The leaves remain
sooner oxidation is stopped, the lighter and fruitier
fragrant
the resulting tea. Longer oxidized leaves produce
exist only six original seed trees for Da Hong Pao,
oolongs
which
aromatics. “long”
are
This
oolongs
dark
is
and
where
comes
from
oxidation
depending on the oolong type being crafted. The
that
anywhere
Leaf
10%
intense,
the
from,
terms
to
rich “light”
revealing
with and
another
glimpse of their untold tale.
even
for
upwards
contributes
stratospheric
to
$35,000
of
nine
steeps.
prices
per
There
reaching
ounce.
To
this
a
day
in
China, Da Hong Pao is often reserved for honoured guests.
Oolong on Choice:
As intriguing yet more attainable is Ti Kuan Yin, or Iron Goddess of Mercy. It is an oolong like
Considering production
their
limited
Pao,
dark
backstory
for
named
finite.
The
opposite
for
Hong
of
be
those
Da
green and black teas, you’d expect the selection would
between
and
baked
teas
tucked
geography
chestnut,
oolong
methods
is
after
true, as the variety and varietals run deep, each
Chinese
oolong
lone
being
thumbprint
unique.
The
best
known
rusting
northern
shared
perched
reaches in
the
of
Wuyi
China’s
mountains.
Fujian From
province, this
region
and Anxi County oolong teas span the delicious to
added
shoot
iron with
rich
of
to
value.
the
notes
of
with
a
pear, Ti
Kuan
Yin
Avalokitesvara,
Mercy,
the
statue.
with
and
Bodhisattva
Goddess
tea
and most celebrated oolongs can be found in the
and
apple
who
poor
When
community
bestowed
caretaker
propagated it
is the
brought
of
a a
and
fortune
to all. How often do you run across a beverage with such an uplifting tale?
the sublime. Oolong production came to Taiwan in the 18th In fact, one of the most prized oolongs is also one
century,
of the most expensive teas in the world.
techniques brought from China.
using
tea
plants
and
cultivation
But it wasn’t until the 1970’s that the tea industry in
surroundings
Taiwan
Oolongs
started
to
flourish
in
spite
of
erratic
to
have
tea
preparation
traditionally
and
been
enjoyment.
steeped
in
a
climate and geographical challenges not found in
diminutive, warmed Yixing clay teapot. The leaf to
China.
Oolong
water
around
the
production Nantou
in
Taiwan
County,
centers
the
fields
approximately 1,800 meters above sea level. In this short
period
overall
of
time,
history
a
speck
Taiwan’s
of
tea
dust
in
ratio
is
quite
high
and
meant
for
multiple
short steepings. It’s an elaborate tea presentation worthy of discovery.
tea’s
masters
have
For
our
time-sensitive at
a
palates,
temperature
a
oolongs
bit
lower
are
developed standout oolongs worth their weight in…
steeped
oolong.
black tea, 85 – 95˚ Celsius or 185 – 195˚ Fahrenheit
than
for
for 2 – 5 minutes. The lighter the oolong, the lower Among
the
most
well-known
is
Dongding,
or
the temperature and steeping time. Being a green
“Frozen Summit”, aptly named after the mountain
tea,
on which it is grown. The original tea plants and
qualities at an average 40 mg of caffeine per cup,
processing
falling between green and black teas.
techniques
for
Dongding
came
from
oolong
has
antioxidant
and
other
healthy
China. Yet, even though the recipe is followed to the
letter,
the
resulting
tea
is
dramatically
Lighter
oolongs
different. An otherwise light Chinese oolong takes
Botanicals
on
bite,
toasty,
woody
character
that
bears
no
semblance to its mainland cousin.
whereas
Buttery
is
another
Taiwanese
oolong,
one
more
familiar to the North American palate, noted for its large,
rolled
astringency.
leaves,
Jin
Xuan,
sweetness developed
and as
lack
of
delightful
perfect
ginger vanilla
oolong
outside Alishan
like
are or
the
box
detour
ginseng
offers
paired
with
Earl
to
an
for
a
blending.
add
a
calming
bergamot
Grey.
influence. creates
Blending
otherwise
surprise
adds
favourite
an a
tea,
broadening oolong’s appeal even more.
of
recently
as
Did
someone
cocktails?
Hint: try adding a touch of maple syrup. In warmer
taste.
These
are
just
a
few
examples of innovative oolongs native to Taiwan, a
months,
range
from
of
intricate
and
exotic
oolongs
that
rivals
any other tea type.
made
a
oolongs Tom
for
lend
Collins
the
an
to
cocktail
a
to
an
Old
infused
its
floral
complexity
Oolong
bourbon
creamy,
adds
say
1980, is widely known as Milk Oolong, because of
exotic
air
Mojito.
shaker.
Is
It’s
Fashioned.
to a
there
anything tea
type
anything
oolong teas cannot do?
Yours to Savour: Contrary
to
their
pint-sized
history
oolong
teas
To most oolong lovers it’s pretty obvious – steep,
have had an outsize impact on the tea world. The
pour and enjoy. However, like white, green or black
misty mountaintops from which they descend, their
tea,
precise
oolongs
discovery. Gongfu
have
The
style
also
most tea
been
common ceremony,
revered homage a
since being
their the
purpose-laden
celebration of every step from the proper
processing,
aromatics
blend
variety
remarkable
of taste
flavours and
and
history
in
your cup. Oolongs are eloquent and beguiling, with guaranteed
pleasure
deserving benefactors.
for
us,
their
lucky
and
infusing your home spa time by Adi Baker
In
our
current
world,
during
ones
that
take
a
little
longer
the middle of a pandemic, we
and require you to spend extra
are
time
all
being
adjust,
called
pivot,
hustle
in
our
pandemic
would
varying
states
right
be of
now
Even
Including
most
products
under
stress,
it's
understandable
while
but
trend,
work
you're
listed
no
longer
an
their
as
face
beauty just
essential Looking
shelf
I
an
facewash,
“Take rest; a field that has rested gives a bountiful crop.� ~ Ovid
in
component. bathroom
feeling it a little more.
tea is
but
pretty
if
they
magic.
and
lives.
the
people
to and
personal
professional without
on
adapt
masks.
at
can
my
see
ingredient
serums, You
a
active
toners might
it in
and think
that I (someone who not only is a
heavy
person
industry) products but
no
tea
who
I
drinker
works
have
the
chosen
because have
but
in
of
a
tea
these
the
selected
tea, them
because they work and happen In order to fully show up it is important
to
yourself
to
comes
in
forms
slow
its
to
is
to
give
facial. masks
down.
ultimate
One
ways
to
myself
Sure that
Rest
of
an
goal and
slow
there
for
different
repair
rejuvenate. favourite
space
many
with
being
make
my
In
the
taking
spirit care
sharing
a
treatments
of of
this
issue
yourself
few
DIY
using
I
of am
facial
some
key
ingredients and of course tea.
down
at
home
are
face
guarantee
to have tea in them.
results
in five minutes, but I like the
Get
into
something
comfortable,
put
favourite
on
tunes
ready to relax.
your and
get
step 1: face steam While the kettle is on, cleanse your face. In
a
bags
large of
mixing
bowl
chamomile
place
tea
and
a
couple
pour
the
boiled water over. Let it steep (and cool)
step 2: cleansing clay face mask Now ideal
for 5-10 minutes.
that face
your
pores
mask
to
are
use
is
open, one
the that
includes clay:
Place your face 30 centimeters above the bowl and drape a towel over your head. Make
sure
to
keep
your
face
at
a
comfortable distance - the goal here is to open
your
pores
with
the
warmth
1 tsp European clay powder 1/2 tsp matcha powder 1 tbsp aloe vera gel
and
moisture.
Blend the ingredients together. If it is too thick add a couple drops of water.
Put the timer on for 10 minutes. Breathe the steam in and enjoy the smell of the herbal tea.
Apply to face in an even layer. Leave on for 10 minutes and then wash off with warm water and a face cloth.
step 3: hydrating face mask Prep this mask while you have the clay one on. Steep yourself a cup of green
step 4: finishing touches Splash
your
face
with
cold
water
to
tighten pores and wake youself up.
Apply
your
regular
toner,
serum,
moisturizer or face oil.
tea. Once your tea is ready, remove the
tea
bag
and
empty
its
contents
This is a good time to give yourself a gentle
into a bowl.
face
temples,
massage.
jaw,
neck
or
Focus
on
your
anywhere
that
you hold stress.
1 teabag of green tea (see above) 1 tbsp raw honey
That's
1 tbsp aloe vera
it,
you're
done.
Both
your
skin
and mind will thank you for taking this
Blend the ingredients together. Apply to face in an even layer. Leave on for 10
minutes
and
then
wash
warm water and a face cloth.
off
with
time.
PERSONS DAY - OCTOBER 18TH
Pink Tea On October 18th, Canada celebrates Persons
These
Day and honours the hard work of the 'Famous
future generations of women in Canada.
Five'. On this date in 1929 a historic decision
Join
was
celebrate:
made
to
include
definition of "persons". right
to
Canada
be and
women
the
legal
us
as
women
we
paved
raise
to
the
the
way
Senate
for
of
women's
Emily Murphy Nellie McClung
increased participation in public and political
Henrietta Muir Edwards
life.
Louise McKinney Irene Parlby
Behind
the
scenes
these
five
women
would
hold clandestine meetings, called "Pink Teas". This hyper-feminine name was used to divert attention
from
men
and
allowed
the
attendees to strategize their political action.
the
our
This gave women the
appointed paved
in
five
path
teacup
for
to
A CUP OF COMFORT
by Dani Liu Certified TAC Tea SommelierÂŽ Professional
As
we
ease
into
these
upcoming
fall
and
winter
months
it
reminds us that it is a time of slowing down, connecting inwards and letting go so we can begin to welcome in the new. During this
time
greets
us
tea at
becomes any
time
a of
trusted day
companion
with
the
for
largest
many,
which
embrace
and
comforts us from the inside out, bringing with it that sense of inner peace. So why is it that tea provides us with that sense of comfort and what are different ways that we can sink deeper into that feeling?
I am going to start by explaining tea on a chemical level so we can better understand this wonderful plant! Tea leaves contain an amino acid called l-theanine which is said to help reduce stress and also improve mental function. What makes this amino acid extra special though is that it is currently only found in tea leaves (Camellia sinesis) and some varieties of mushrooms. This amino acid also helps reduce the negative side effects that are often found in caffeinated beverages such as the caffeine
jitters and crash, instead providing us with a
Next time you prepare your cup of tea slow
source of sustained energy and alertness.
down and bring awareness to every aspect of the tea making process:
Physiologically, you
the
experience
sense
when
of
relaxation
drinking
a
cup
that
of
tea
The soft popping sound of the water
goes beyond what is in the leaves though and
boiling
expands out to the experience that we create
Picking out your favourite teaware and
around it as well. The process of making tea
accurately measuring out the tea leaves
itself is one that can bring about a sense of
How the dry leaves look and feel compared
calm, especially as we often associate it as a
to the wet
time of slowing down whether to enjoy some
The warmth of the cup as it lightly touches
special me time or to connect with family and
the palms of your hands
friends.
The aroma of the tea being lifted in the steam
You
may
find
that
tea
often
transports
you
The
back to special memories from your past such
flavour
and
how
it
makes
you
feel
–
calm, energized, focused?
as that tea time with grandma, study time with friends,
your
You may decide to close your eyes during part
significant other, that winter night looking at
waiting
of this process, which I find often helps block
the
out
holiday
connect
to
It’s
us
the
lights
connection moments.
at
not
back
–
all
train
tea of
only to
station
is
the
these
people
though,
common
comforting
that
it
for
can
tea
can
also
be
outside
meditative the
senses
distractions
experience and
present
are
hands if you like.
in
a
certain
blend.
For
slow
creating we
focus
steady
a
more
solely
breath.
on
You
can also take this time to give gratitude to this
aromas and flavours from our childhood that reminiscent
our
as
moment
and
the
cup
of
tea
in
your
example, your tea may have notes of peach or other
fruits
which
bring
you
back
to
that
Your setting is another factor in helping you
delicious baked peach pie or summer time in
create
that
peaceful
tea
vibe.
Create
an
the orchard!
atmosphere that allows you to be surrounded
by things that make you feel happy and easily
new
relaxed
flavour profiles may change, it could surprise
which
colourful
could
cushions,
be
soft
with
cozy
scented
and
candles,
infusion
slow
down
and
notice
how
the
you.
books, vibrant plants, a soapy bubble bath – the list is truly endless. Simply allow it to be a
Whether
you
space for yourself to completely disconnect so
yourself or others, all of these little acts done
you can gift yourself this time of self-care that
with love can be a form of meditation in itself
you truly deserve.
as they help bring you to a place of calm and presence.
this
Journaling
help
find that it becomes more of a special ritual
a relaxing cup before bed then matcha green
each time as you add to it.
is
everyone relaxing
is
known
and
be
first
different!
herbal
comforting
to
your
blend spicy
high
in
although
may
with
masala
choose
a
we move into this cozy tea season, even if you
chamomile,
a
take one or two ways to bring a bit more calm
a
and mindfulness into your next tea time.
chai,
maybe
or an earthy shou pu-erh (which is a fermented variety of Chinese tea). Many of us tend to go for spiced blends this time of year, which help blood
circulation
from
our
fingers
down to our toes and are reminiscent of many yummy
seasonal
baked
goods!
There
are
so
many options though so have fun and choose the
tea
that
is
calling
out
to
you
in
that
moment.
When you choose your tea, I would recommend using loose leaf tea over tea bags, which are not only higher in quality and flavour (in most cases) – with loose leaf tea you are able to fully
appreciate
that
I
your
the
have
been
leaves
and
dance
in
the
cup,
full
tea
discussing watching without
making above.
them the
process
Steeping
unfurl
and
restrictions
of
being in a small tea bag. Loose leaf varieties also usually allow you to enjoy multiple steeps of
the
same
leaves
without
are
I hope that this leaves you feeling inspired as
nutty hojicha (a roasted Japanese green tea)
increase
you
caffeine)
choice,
You
how
this
wish to experience. If you are wanting to enjoy
be
of
with
with
feeling both before and afterwards. You may
not
note
connect
process
(which
take
may
to
as it should compliment the feeling that you
may
you
time
Lastly choosing your tea is definitely important
tea
as
use
losing
as
much
flavour – oolongs and pu-erhs are a couple of my favourites for longer tea sessions which are sometimes good for 10+ infusions! With each
Happi sipping!
NOVEMBER 14, 2020
Happy Diwali CELEBRATE WITH A CUP OF #INDIATEA
SOUP'S UP by Shabnam Weber
One of my favourite things to do as the weather gets colder is to make a pot of soup.
A big
warm pot of soup. I'm not particularly choosy on what goes into my soup as long as it's fresh ingredients.
Sometimes I'll plan ahead and
shop with the purpose of making a particular soup and other times it's the practicality of using vegetables in my fridge that are starting to look a little tired. Regardless of what gets me there though, the act of making the soup is what gives me the most satisfaction. Chopping of vegetables, sauteeing, pureeing and watching that pot gurgle away while the smell fills the house. Pure and utter happiness.
CHAI GINGER BUTTERNUT SQUASH SOUP
What you'll need: 3 tsp loose or 3 teabags Chai tea 1 large butternut squash - cored/cleaned and chopped into 1" square pieces 2 small potatoes peeled and chopped olive oil 1 medium yellow onion, diced 2 stalks celery, diced 1 tsp fresh thyme chopped 1 tsp fresh ginger chopped 1 litre vegetable stock salt and pepper Sour Cream to garnish, if desired What you'll do: Preheat oven to 400F. Toss squash and potatoes with olive oil, place on baking tray and bake in oven for 20 minutes. Steep tea in 500ml of freshly boiled water. for 10 minutes. Remove/strain tea and set steeped tea aside. In a dutch oven or heavy bottomed pot, sautee onions and celery. Add butternut squash and potatoes. Add thyme, ginger and 1tsp salt and 1/4 tsp ground black pepper. Pour in steeped tea and vegetable stock. Make sure your squash is fully immersed in liquid, add water if needed. Place lid on pot., turn heat to medium/low and allow to simmer about 30 minutes. Once the squash is fork tender, remove from pot and blend your soup. You can use an immersion blender, food processor or blender. (Be careful not to splash yourself with the hot liquid). Return blended soup to pot and place back on heat. Taste to adjust seasoning to your liking. Allow to simmer on lowest setting, stirring occasionally for an hour. Serve soup with a dollop of sour cream if desired or enjoy as is.
❝
SOUP PUTS THE HEART AT EASE, CALMS DOWN THE VIOLENCE OF HUNGER, ELIMINATES THE TENSION OF THE DAY, AND AWAKENS AND REFINES THE APPETITE.
Auguste Escoffier
Smoked Split Pea Soup
What you'll need: 3 tsp Lapsang Souchong tea 2 cups dried split peas soaked overnight in cold water 2 litres vegetable broth 2 medium onions, diced 2stalks celery, chopped 2 medium carrots, chopped 1 potato, diced salt and pepper What you'll do: Steep tea in 400ml of boiled water for 10 minutes. Strain leaves and set steeped tea aside. In a dutch oven or heavy bottomed pot sautee onions, celery and carrots. Add peas, potatoes, 1/2 tsp salt and 1/4 tsp
ground black pepper. Pour in steeped tea and vegetable broth. Cover pot and allow to come to a boil. Lower temperature to medium/low and cook for 30 minutes or until peas are tender. Serve with crispy bacon or chpped ham. Or keep this dish vegetarian by serving with freshly chopped chives.
Genmaicha Fish Soup
What you'll need
What you'll do
4 tsp loos or 4 teabags Genmaicha tea 1 red onion, diced 2 sticks celery, chopped fine ½ bulb fennel, chopped fine 1 clove garlic, minced olive oil 1 cup dry white wine 4 medium chopped plum tomatoes 500 ml fish or vegetable stock 200 g salmon fillet, skinned 300 g halibut fillet , skinned 12 raw peeled shrimps ½ lemon 1 large handful fresh flat-leaf parsley, chopped
Steep tea in 400 ml water at 80C for 5 minutes. Remove/strain tea and set steeped tea aside. In a dutch oven or heavy bottomed pot, heat 2tsp of olive oil. Add the onion, celery, fennel, garlic and sautee until soft. Add the wine, tomatoes , steeped tea and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes. Roughly chop the salmon and halibut and add to the pan. Add the shrimp, cover and simmer for 10 minutes or until just cooked. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, Serve drizzled with olive oil and sprinkled with the chopped parsley.
Greek Lemon Chicken Soup with Sencha What you'll need 3 tsp loose or 3 teabags Japanese Sencha tea 1 small yellow onion, diced 1 medium carrot chopped 1/2 cup Arborio rice 4 cups chicken broth 3 tbsp lemon juice freshly squeezed 3 eggs 2 chicken breast cooked and shredded salt and pepper olive oil 1/4 cup parsley chopped
What you'll do Steep tea in water at 80C for 5 minutes. Remove/strain tea and set aside. In a dutch oven or heavy bottomed pot, sautee the chopped onion and carrots. Cook for a 5 minutes or just until the carrot is tender and the onion is translucent. Add the rice, steeped tea and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through. Meanwhile in a small bowl beat the egg together with lemon juice. Add the shredded chicken to the pot, add a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening at this point.. Season with salt and pepper as needed and taste. Add more lemon juice and adjust seasoning as desired.
“
I LIVE ON GOOD SOUP, NOT ON FINE WORDS. MOLIERE
What you'll need
What you'll do
3 tsp loose or 3 teabags Lemongrass tea
Steep tea in 400 ml boiled water for 10 minutes.
olive oil
Remove/strain tea and set aside steeped tea.
4 large leeks, roughly chopped
In a dutch oven or heavy bottomed pan, heat 2 tsp
1 clove garlic,
olive oil.
2 pounds Yukon Gold potatoes, peeled and
regularly, until soft and wilted. Add potatoes,
roughly chopped
steeped tea, broth, bay leaves, thyme, 1 tsp salt
7 cups chicken or vegetable broth
and 1/4 tsp pepper to pot and bring to a boil.
2 bay leaves
Cover and turn the heat down to low. Simmer for
3 sprigs fresh thyme
15 minutes, or until the potatoes are fork tender.
salt and pepper Chives, finely chopped, for serving
Add leeks and garlic, cook, stirring
Remove the thyme sprigs and bay leaves, Purée the soup with a hand-held immersion blender until smooth. You can also use a food processor or standard blender. Return blended soup to pot and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
LEMONGRASS LEEK AND POTATO SOUP
Jasmine Thai Coconut Soup
What you'll need
What you'll need
3 tsp loose or 3 teabags Jasmine tea
Steep tea in 400 ml water at 80C for 5
olive oil
minutes. Remove/strain tea and set steeped
1 tbsp fresh ginger
tea aside.
1 stalk lemon grass, minced
In a dutch oven or heavy bottome pot, heat 2
2 tsp red curry paste
tsp olive oil over medium heat. Add the ginger,
4 cups chicken or vegetable broth
lemongrass, and curry paste and cook stirring
3 tbsp fish sauce
for 1 minute. Slowly pour the steeped tea and
1 tbsp light brown sugar
broth over the mixture, stirring continually. Stir
3 (13.5 ounce) cans coconut milk
in the fish sauce and brown sugar; simmer for
½ pound fresh shiitake mushrooms, sliced
15 minutes. Stir in the coconut milk and
1 pound medium shrimp - peeled and
mushrooms;
deveined
mushrooms are soft, about 5 minutes. Add the
2 tbsp fresh lime juic
shrimp; cook until no longer translucent about
esalt to taste
5 minutes. Stir in the lime juice; season with
Âź cup chopped fresh cilantro
salt; garnish with cilantro.
cook
and
stir
until
the
PU-EHR FRENCH ONION SOUP I couldn't write tea infused recipes without including the French classic - Soupe Ă l'Oignon GratinĂŠe - French onin soup. And I won't even try to top the master of French cooking - the glorious Julia Child. So the recipe that follows belongs to Julia with a tea liberty taken by me. If you've ever followed a classic Julia Child recipe, you know that there are a lot of steps and she doesn't skimp on butter. But, you also know that every single onen of those steps just makes her recipes that much better.
“
IF YOU'RE AFRAID OF BUTTER, USE CREAM Julia Child
What you'll need
frequently browned
until and
the
onions
reduced
significantly.
3 tsp PuEhr tea
Once
5 -6cups yellow onions, thinly sliced
medium-low and add 3 Tbs flour to the
1 tbsp cooking oil
onions. Brown the flour for about 2-3
2 tbsp butter
minutes trying not to scorch it. (If the
⁄
tsp sugar
caramelized,
have
reduce
heat
to
flour does not form a thick paste, you
1 tsp salt
can add a bit more butter here).Stir in
3 tbsp flour
about 1 cup of warm stock, scraping the
6cups beef stock
bottom of the pan to get up all of the
⁄ cup wine (dry white wine or dry white
cooked-on
bits.
Add
the
rest
of
the
vermouth)
stock, steeped tea and wine to the soup.
salt and pepper
Simmer for 30 minutes.
12ounces swiss cheese, grated
To make the "croutes" (toasted bread),
4 ounces parmesan cheese, grated
heat oven to 325F. Drizzle each side of
one half raw yellow onion
the bread slices with a bit of olive oil
2 -3 tbsp cognac
and
8 slices French bread (about 1" thick
croutes for 15 minutes in oven on each
olive oil, for drizzling
side).Check the soup for seasoning and
Remove/strain
tea
and
set
aside steeped tea. In dutch oven or heavy bottomed pot add 1 Tbs cooking oil, 2Tbs butter. Add onions
and
stir
until
they
are
evenly coated with the oil. Cover and cook for about 20 minutes until they are very tender and translucent. Turn heat under pot to medium or medium high heat. Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring
baking
sheet.
Cook
the
to a casserole dish .At this point you can
Steep tea in 400 ml boiled water for 10
sliced
on
add salt and pepper if needed. Transfer
What you'll do
minutes.
place
add the 2-3 Tbs cognac and grate the 1/2 raw
onion
into
the
soup.Add
a
few
ounces of the swiss cheese directly into the
soup
and
stir.
Place
the
toasted
bread in a single layer on top of the soup. Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning. Drizzle with a little oil or melted butter .Place in a 350F oven for about 30 minutes. Turn on broiler and brown cheese well. Let cool for a few minutes before serving.
PARANORMAL ACTIVI-TEA By Amy Taylor Certified TAC Tea Sommelier® Professional
Over
the
years,
I
have
found
some
very
of
methods.
The
energy
of
these
people,
interesting stories about the paranormal side
students, masters and visitors alike may linger
of tea. I know, I know many of you are reading
for a time. But for some of those people who
this
lost
when they die with these places so prominent
the plot and gone bonkers, but believe me, it
and
thinking
that
I
have
completely
in their lives, their spirit may very well choose
does exist! So please, make yourself a cuppa,
to dwell in those places afterward as ghosts.
settle in and hear me out.
Perhaps to maintain the energy in that space so it continues to have its sacredness.
We
have
children
all
heard
around
ghost
summer
stories
either
campfires
or
at
as this
And then there are the tea wares themselves.
time of year where the nights get cooler, the
Teacups and saucers, teapots, teaspoons, tea
light dissipates faster and the shadows creep
scoops, infusers, tea caddies with lead lining
in.
and locks to prevent a servant from stealing
These stories speak to tales of objects and
places
that
spooky
are
haunted,
feelings,
occurrences. different
In
the
but
discussed.
it
So,
of
and world
is
here
apparitions, unexplainable
of
tea,
however,
is
some
of
it’s
less what
no
often I
have
the
valuable
woman’s These
commodity,
closet
items
would
hold
tea.
hold
their
A
all
Victorian
these
secrets,
things.
stories,
and
sometimes they hold the essence of spirits of those who owned them previously.
pieced together through some very interesting discovery.
I myself can tell some stories about haunted teapots
I
believe
we
can
begin
to
understand
the
know
or
teacups,
something
is
how
sometimes
off/vibrating
you
just
oddly
or
paranormal activities that are attached to tea
attached with a piece of porcelain. Like the
through
around
story of the woman who when she was a little
the leaf and the plant. To start with, when we
girl had an antique tea set that she just loved!
look
to
Her and her mum bought it at a flea market.
at
the
rituals
these
recognize
that
already
exist
ceremonies/rituals
that
there
energy
She remembered that when she played with it her ‘imaginary’ friend Emily would join her for
ceremony/ritual.
It’s
‘tea’.
pattern
we
an
behind,
and
that
a
pattern
need
that is being created through each step of the
have
is
we
through energy
has
of
that
signature
created
(in
energy is
left
essence)
a
Until
mother
put
that
of
Victorian
ritual
is
‘a
of
according organized
religious a
to
series a
or of
solemn actions
prescribed
patterns
leave
ceremony performed
the
day set
after
playing
away,
never
with to
be
it
her
seen
again. She found out later that her mum said
form of paranormal activity. The very definition
consisting
one
she
saw
a
female
clothes,
sitting
ghost with
child her
wearing
having
tea
one rainy afternoon. Her mum was so spooked
order’.
These
that she hid the set in a cupboard, and later
signatures
within
got rid of it. Interestingly, this woman said she
ourselves, and in the spaces we perform them
never saw her friend Emily again either.
in. Think of the feeling that you get when you walk into any place of worship for example.
In my research, I have found that many of the tea growing regions in India have the largest
In Japan there are tea houses, not bubble tea
reports of hauntings and paranormal activity. I
or cafés, but the traditional places for people
have also found other countries that grow tea,
to
the
or have used tea for centuries, also have their
ceremonial way. In these places we may find
own stories, legends, superstitions, myths and
there is an energy signature left behind. This is
paranormal stories regarding tea.
take
tea
in
the
tradition
of
chanoyu,
an energy that has been attributed to all the people who have come before us, studied the ways and enjoyed tea in the most traditional
There are stories from Japan, speaking of long
abandoned
tea
houses
that
have
a
‘creepy
time
Bara
Ringtong,
the
garden’s
heirloom
vibe’ and that people believe a female ghost
China bushes offered a second flush leaf that
haunts, but the Japanese people don’t tend to
made for an ideal morning tea.
speak of these types of things. In Japan they call human ghosts Yurei; Japanese ghosts are
In 1927, the then owner, an Englishman named
known
Mr. Cruikshank (or Mr. Bagdon, depending on
for
haunting
having
the
unfinished
earthly
plain.
A
business ghost
in
when Japan
the
story
you
read),
welcomed
his
wife
and
surely is believed to be on a mission to mess
two daughters to the tea garden. He normally
someone up. The idea of the Yurei, is usually
lived in London with his family but visited the
rooted in the ideas of justice and injustice.
tea
garden
Margaret,
One
story
from
Teahouse,
found
reclaimed
by
Japan in
a
speaks
forest,
nature.
about
slowly
Located
in
regularly.
instantly
His
fell
youngest
in
love
daughter,
with
the
Bara
a
Ringtong gardens, saying she’d never want to
being
leave . . . and some say she was true to her
Miyako,
word.
Okinawa, the tea tree ruin is a hidden haunted treasure.
Although
information
about
you
this
won’t
place
find
on
the
much
internet,
there are people who speak about paranormal activities that go on in there.
During a naval voyage back to England with her
mother,
Margaret
fell
ill
and
died.
Her
father was grief stricken and some time later when
he
was
back
in
India,
sought
some
peace of mind by walking in the garden. One
Many
people
place
because
say
is
a
keep of
their
the
eeriness
creepiness
‘negative
vibes’
that
distance
and
come
or
that upon
from
this
what
they
there
are
entering
it.
Still there are people who come to explore the place. People who have visited there say they felt
unusually
sense
of
cold
peace,
and
or
uneasy,
serenity
instead
that
one
of
a
would
normally feel at entering a space dedicated to chanoyu.
Others
have
said
that
they
them
traditional
they
dress,
see
just
a
woman
stepping
out
wearing of
view.
There is not much more to this story other than the idea of a teahouse that is not in use, so is now
haunted
due
to
disrepair
and
an
walking among the tea plants. To him, it was a sign, and he changed the garden’s name from Bara
Ringtong
to
“Margaret’s
Hope.”
That
name kept her always with him in spirit as well as
paying
claim
to
her
have
homage.
To
seen
ghost
the
this
day,
of
people
this
young
woman in the estate’s bungalows study, and of course, in its garden.
have
found upon turning around in the space, there behind
day, he thought he saw a vision of Margaret
age
gone by.
There
are
famous
other
stories
Indian
of
hauntings
Dumchipara
in
the
Garden
bungalows, some of which have been standing since history
the
mid
of
sensitive energetic
1800s.
where around
Many
they us
glimmers
are,
people and
probably
of
those
feel
the
will
who
pick
have
the
more up
come
before them.
Another fabulous haunting story takes place in India at a very famous Darjeeling tea garden. Some of you know this garden very well, and surely
have
drank
a
first
or
second
flush
Darjeeling from there. The story goes as such:
There
is
a
assistant assigned
story
written
by
one
S.Mohana-krishnan, a
bungalow
to
stay
tea
factory
who in
while
was he
worked at the garden site. This bungalow was apparently quite haunted with a mischievous
In
1864,
when
this
tea
garden
was
planted
1,830 meters above sea level in the Darjeeling district of West Bengal in India. Named at that
child, a restless set of animals and at last an apparition who walked the tea fields dressed
in old english khakis, who he later found out is
In my own experience, the paranormal, like the
believed
mystical
to
be
Man
Bahadur
Tamang,
who
connections
to
tea
can
be
endless.
used to be the head supervisor of the garden.
Ultimately,
He had died in the 1960s. These Tea Gardens
seconds
were owned and run by Douglas Tea and had
release
been abandoned in 2015, then reopened under
moment when you sip a very good cuppa. In a
new
it
sense, you can feel the hearts beating of all
makes little difference to the spirits that still
the people, past and present, who created this
walk among the tea shrubs, perhaps wishing to
beautiful tea. And through these connections,
tend to them, but instead they are left to their
we
wild ways.
hauntingly complex lives that it’s lived.
management
in
2018.
Regardless,
see
for
when their
the
me
it
you
is see
in
the
intoxicating
spirt
of
those
breathtaking
leaves
liquor.
the
start
Much
plant,
and
to like
its
Come for The Tea, Stay for The Story by Shakuntala Fernandopulle
The
story
of
tea
is
deeply
For
the
islanders,
Empire. It is difficult to escape
home, and a visit without tea is
the
no visit at all.
Calm
mugs,
t-shirts,
other
assorted
and
Drink
Tea’
keychains, souvenir
part
of
In 1569, long before the rest of Europe
drinking
first
with
the
had
sip
indulged
of
tea,
a
missionary
sent
Jack
King
Portugal.
served
but
who
Britain
was
their
it
first
that
cup
of
tea?
of
a
in
their
Portuguese
commanding image of the Union –
coming
and items
that inextricably fuse the act of tea
is
the
kettle
‘Keep
on
putting
tangled in the web of the British
letter
to
the
Enclosed
within was an exotic secret: he described a richly red medicinal drink
We
tend
to
an
island
associate
with
seashell
highly
say
hours
spent
sipping
on
in
Tais
served
spicy
hot to
and the
tea leaves began to travel from
we
baking Mai
was
(they cheesy
Greetings!’
please’),
that
soothingly
aristocratic of East India. Soon,
something
‘Island
‘Beach,
on
saturated
postcards
probably like
living
Macau
to
Portugal,
bringing
or
with them all the mysticism and
picture
warmth of the East. It was the
the and
sun, Pina
Portuguese
princess
Catherine
of Braganza who introduced the
Coladas. Let’s rethink that for a
British
minute.
soon flood their empire. Like any good
to
the
tea
party
Imagine an island in the middle
brought
of
and
porcelain
tea
is
the
icy
replace
Atlantic
the
Ocean;
scuttling
hermit
drink
with
as
that
guest,
her
she
marmalade
china.
much
would
a
Afternoon Portuguese
crabs with grazing cows, weed
export as sardines and peri-peri
out all mention of coconut trees
chicken,
and
Portuguese
plant
in
their
place
an
but
the
tea,
like
story any
of
good
emerald sea of tea bushes. This
story, is one of tragic upheaval,
is
of
Sao
Miguel,
Azores ratio
with
of
4:1
commercial
a
an
island
cow
to
in
the
human
and
Europe’s
sole
tea
estate:
Cha
last-minute
bundles
The
ice
seeds
cool
coconuts,
Azoreans
heroes,
bundles
of
and hope
(and tea).
Gorreana. Instead of sipping on
wind down with a cup of tea.
and
very to
first be
Camelia sown
Sinensis into
the
island’s soil were brought to the
island of Sao Miguel by a commander of the
endemic
Portuguese
Japanese
Brazil.
Royal
The
Guards
newly
on
his
Azorean
return tea
from
to
the
archipelago.
Cedar
trees
Groves
coat
the
of
island’s
bushes
landscape, growing better in the thick, dewy
seductively hugged the curves of the island’s
forests of Sao Miguel than in Japan itself. In
hills, their fruits reserved for the elite, a mark
his
of aristocracy.
Gaspar
seminal
history
of
Frutuoso,
abundance
of
the
Azores,
lauded
‘ravines
warm
Father
the
island’s
with
the
sun,’
In a past life, Cha Gorreana was an orange
cradles for crops, culture, and cheese (another
plantation,
staple of the Azores).
titled
the
‘Winter
home
of
Oranges,’
the
a
enigmatically
favorite
amongst
European merchants. Then, tragedy struck. An
On Sao Miguel, tea is a family affair. The Cha
orange
Gorreana plantation was founded in 1883 by
blight
decimated
the
island’s
main
crop and farmers needed an alternative plant
the
Gago
to harvest as a source of income.
generations down the line) still run the factory today.
Tea
rejuvenated
still
through the interlocking circles of tea bushes
commercial
tea
production;
a
legacy
celebrated by the plantation today in the form of
a
blurry
black
and
white
cut-out
of
would
mark
its
days,
to
family would take part in the harvest, weaving
art
old
April
celebration
the
the
from
of
in
in
place
(six
from
locals
and
takes
who
island’s waning pulse. Chinese priests arrived train
reviving
harvest
family,
September,
to
economy,
The
Camara
the
Macau
the
de
peak.
a
large
The
entire
in an almost ritualistic procession.
the
monk who imparted his knowledge of tea on
Now, a collage of patterns has replaced the
the island. From growing to plucking, withering
uniformed
to
handpicking is still practiced today. Standing
roasting,
between. Camellia
and
all
Nurtured Sinensis
the
by
little
this
seeds
intricacies
expert
quickly
care,
took
to
in the
at
the
priest
the
circular
edge
of
one
addressing
though
section a
art
feel
like
congregation
resembles a Greek amphitheater, with you, the
of
economic
tragedy and slightly acidic soil, life flourished.
The
next
a
neatly
packed
Out
pews.
of
wet
climate.
ordered
you
the
island’s rich volcanic soil, thriving in the cool, Azorean
into
layout,
section
orator standing in front of an audience. Next to
it,
all
order
is
lost,
as
though
the
earth
In fact, in every nook and cranny of the island
revolted against theology and the classics, you
there are eruptions of plants that are not
are now a viewer at a contemporary art
gallery.
The
painting
in
front
of
you
is
a
the
ocean
that
cascaded
below,
and
a
hypnotizing assortment of snaking green lines,
dampness that clung to your skin. Rising up on
chaotic,
the
the opposite side of the road was a labyrinth
Sardines that the island is famous for. Islands
but
of tea bushes dotted by black and white cows
of
– biscuit tin picture perfect. What goes better
trees
float
still
and
clusters
amidst
together,
tightly
the
the
of
packed
blushing
bushes.
The
thumbprint
Occasionally,
goats
of
from
like
hydrangeas
patterns mother
the
meld
with biscuits than tea?
nature.
neighbouring
farm meander through the rows of tea bushes.
Once inside, the constant hum of the machines is accompanied by a choir of rickety fans. A cat’s
meow
provides
an
occasional
ringing
In the old days, there were few jobs available
solo. Occasionally, the cacophony lulls, only to
for
an
pick up again with a heavy burr. Shelves lined
opportunity for women to play an active role in
the back wall, with cookie tins, wine bottles,
sustaining
and boxes of Cha Gorreana tea – in all sizes
women,
and
their
Cha
Gorreana
families.
Now,
provided
the
factory
is
run by two sisters, the sixth generation in their
and
family to oversee production at Cha Gorreana.
holes.
On
It
rotary
phones
is
a
modern-day
devoid
of
maidens,
cult
warrior
it
is
of
women,
goddesses
unlike
those
of
although,
and
chaste
Europe’s
past.
types
building
was
Portuguese
women
with
hairnets
top,
old
piled
doubling
Inside
factory,
neatly
stuffed
into
televisions, up
as
to
a
the
cubby
radios,
the
and,
ceiling
mausoleum
–
the
to
the
island’s past. Cordoning off this treasure trove
Out in the fields, women pluck the tea leaves. the
–
a
refrigerated
counter,
cakes,
with
cookies,
and
serving
table, carefully sorting through the tea leaves
Nestled next to it was a small table covered in
with
a tablecloth (it was probably once egg-shell
hands.
Placed
carefully
on
a
but
tea-themed
brimming
and
instead of olive wreaths congregate around a
their
up
tarts,
windowsill in the corner is a makeshift shrine
white,
to the Mother Mary.
appearance) related
Sao
Miguel
was
my
home
for
a
week
in
turned
I
flew
swiftly to
over
Lisbon,
the
Atlantic
and
then
took
with
on
a
an
and
more
souvenirs.
tea
assortment
paraphernalia.
A
silver
stained of
hot
tea
water
dispenser towered over two piles of cups – half
February, pre COVID-19 chaos. My friends and
Toronto
now
drinks
upside
down,
the
facing
up,
with
Ocean
from
stained
1500
pleasures. A shallow wicker basket of tea bags –
taste. I poured myself a cup of black tea and
thawing in the warmth. It felt oddly whimsical,
sat by the window that looked out onto the tea
as though we had happened upon the rabbit’s
bushes.
hole
a
teased a spicy maltiness – residues of the fiery
tumble.
The
in
and
were
two
tea
was
a
deep,
sugar
to
brick-red.
It
volcanic soil. I guzzled down some water and headed back to the table, determined to try
and
the
about
four
sets
sizes
The
and
too
flowers
about
taken
Milk
big, the grass always three shades too green, the
ferns
Wonderland
green.
past
on the ‘Green Island,’ our bodies immediately
Alice
half
of
kilometers back over the water until we arrived
in
black,
remnants
their
teetered
half
insides
other
of
your
grandma’s curtains too ornate.
green
tea,
committing
the
ultimate
tea
sommelier sin. After all, I was just an 18-yearold student, not an epicurean. The green tea
When
our
burly
along-philosopher
tour
guide/taxi
pulled
up
to
driver/tagthe
building
coated
my
tongue to
the
with
a
harked
back
known endearingly as the ‘Azorean Embassy,’
Though
these
the air was infused with notes of tea, hints of
sampled, the Azorean diet is not limited to
were
wet
grassiness
the
earth
only
it
two
that
grew
in.
varieties
I
black and green tea. At Chalet de tia Mercês,
no acidity, the hints of the Azorean earth are
a tea shop in Furnas, a tap connected to the
allowed to dance freely on your tongue whilst
same
you
volcanic
spring
is
used
to
turn
Cha
look
out
onto
the
bushes
that
it
came
Gorreana’s green tea violet – a vibrant, violent
from. The volcano that spices it looming in the
counterpart for the calming green tea.
background,
threatening
to
create
competition for Napoli’s Pompeii exhibit at any Tea, like wine, is the careful collective product
moment.
of the environment that it is grown in. It is a concept known as terroir.
Tea:
unadulterated,
handpicked,
made
with
family and tradition deep in the recipe. That is Like
an
impressionable
infant,
a
crop
mimics
what
waits
for
you
at
Cha
Gorreana.
Apart
the behaviours that trickle down to it from its
from the island’s steaming thermal baths and
surroundings. Cha Gorreana’s handpicked tea
clear turquoise pools, the tea estate is at the
answers
top of the list of reasons you should add Sao
nature suck
that
and
question: play
both
bushes
to
your
bucket
list,
a
much-needed
off after with a cup of tea – an oxymoron we
seasonings of the environment it inhabits; the
are willing to let go.
words
plants
Miguel
they absorb into their marrow, and the various
bad
the
is
Take a hike through the tea estates and cool
up
of
it Tea
break from your crowded all-inclusive resorts.
pick
subtleties
here.
that
we
the
at
surround them, the nuances of the water that
way
up
age-old
nurture
and
peculiar
phrases from our family, or our friends. Bearing