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LETTER FROM THE PRESIDENT INTERVIEW WITH DES MCCARTHY TRAVELLING WITH TEA PRODUCER OF THE MOMENT SUMMER ENTERTAINING ICED TEA LATTES

In this Issue

An Interview with Des McCarthy

Kombucha Iced Tea Lattes

Travelling with Tea Producer of the Moment

Summer Entertaining Recipes: Barbeque

Letter from the President

Manila's Rising Sun

Picnic Preserves

Shabnam Weber THAC President

Tea Masters Cup The first time I saw a video of Tea Masters Cup, I paused and thought...what is this??!! and how can I be involved? The world of tea is a very traditional one in so many ways. So to see a tea competition full of young hipsters is something that certainly grabbed my attention.

e h t

Tea Masters Cup was the brain child of the Russian Tea & Coffee Association. The vision was to design a competition that would speak

m o fr

to a younger generation of potential tea drinkers - and let me tell you, that vision is truly a reality.

t n e d i s e r p

The competition has mushroomed, now being represented in 16 countries around the world and that number continues to grow.

It attracts

people from all walks of life, some tea people, some restaurant people. What they all share in common though, is a flair for performance.

The Tea and Herbal Association of Canada is the national body representing Tea Masters Cup in Canada, and we'll launch our first competition at the Coffee & Tea Show in Toronto, September 22-23, 2019.

So...this is my big CALL OUT...to all of you who love tea. Sign up and show us your flair and enthusiasm!

AN INTERVIEW WITH

DES MC CARTHY Des (Desmond) McCarthy joined the tea industry in 1973 and has over 45 years experience blending and tasting teas. He was trained in Ireland, the United Kingdom, India and Kenya.

By 1979 Des had developed his skills and became the appointed Technical Manger with Twinings. Des joined G. E. Barbour Inc. in Sussex, New Brunswick in 1985 and has remained as the Tea Taster/ Buyer for the well known company that makes King Cole tea. Although Des spends most of his time in Sussex, New Brunswick, tasting, buying and blending teas from many origins. He regularly visits India, Sri Lanka, Kenya and other tea growing regions.

What does a typical work day consist of for you?

What is your first memory involving tea?

What’s the one thing you wish everyone would know about G.E. Barbour Inc.?

My first memory of tea is drinking it at home as a young child probably of four or five years old. Tea was always brewed for Breakfast, Lunch and Dinner. When friends and family dropped in for a visit Tea was made.

A normal day includes the tasting of offer samples, approvals and arrivals.

There is also the preapproval of blends prior to and post blending before packing process. Market reports from tea auction centers as well as Weather and cropping reports from the tea producing regions we operate in.

How much tea do you drink in a day?

The amount of tea I drink in a day varies from day to day depending on where I am and what I’m doing. Probably on average 6- 8 cups.

Firstly, we are the oldest privately-owned tea company in Canada. Secondly, we produce a wide range of consumer products which include high quality tea blends, nut Butters, spices and extracts.

How do you take your tea?

What’s your favourite fact about tea that surprises people?

Black tea with milk, green & oolong teas straight.

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

For me the exciting thing is the awareness the consumer is now developing regarding the complexities and varieties of teas available. The days of putting low grade nondescript teas in a teabag and selling them are thankfully diminishing.

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

It is something I have never thought much about. I started out studying to be an Accountant so more than likely would have continued in that area.

I would say most people are surprised when you tell them not only about a particular tea, but the vital role it plays in the well-being of the community it comes from.

These are both social and economic benefits.

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

I don’t know if there has been one unique or interesting experience. Working in the world of tea has provided me the opportunity to visit so many diverse and interesting regions of the world. I have enjoyed the opportunity to see and experience the wide range of people and cultures this world has to offer.

"People are surprised when you tell them not only about a particular Tea, but the vital role it plays in the wellbeing of the community it comes from. These are both social and economic benefits."

SUMMER

by Shabnam Weber

Canadians rejoice at the first signs of

Summer entertaining should be easy and

summer. We kick off our layers and find

light. It shouldn't take itself too seriously

every possible excuse to be outside. Are

and it absolutely should not require you

you surprised then, that for me, summer

to spend hours in the kitchen slaving over

simply means moving my entertaining

a stove! It can take the form of a

from indoors...out.

barbecue in your backyard or a picnic on the beach.

My outdoor space is truly an extension of my indoor one. I feel like my house

I've prepared for you some easy ideas to

expands during this short season, and I

pull into your summer entertaining this

think it's as important to make this space

year. Don't be overwhelmed, don't

a reflection of who you are, just as you do

overthink it, take on a few ideas and

the inside.

simply have fun!

BARBECUE

No form of cooking adds flavour quite like barbecue. There's something very primeval about cooking over an open fire, and everyone has their preferred style - charcoal or gas. Personally, I prefer charcoal, but truth be told, the convenience of gas does prevail in my house.

There is truly nothing you cannot grill.

And vegetarians, please don't feel left out. Every marinade, spice mixture and sauce I give a recipe for is just as delicious on meat as it is on vegetables, tempeh or tofu.

My barbecue menu includes pu-ehr street corn, steak with lapsang compound butter, chai chili glazed pineapples and Butterfly pea flower margarita.

TIP Buy a second tank of gas for your barbecue!

This will ensure you never run out in the middle of a party!

PU-EHR

STREET

CORN

Have you ever been to Mexico and had corn from a street vendor? That's street corn and it's simply delicious.

Nothing compares to those charred flavours! This is not an authentic version, but rather my version which incorporates a Pu-Ehr spice rub.

What you need 6 ears of corn 2 tsp Pu-Ehr tea 2 tsp Spanish paprika 1/2 tsp cayenne powder 1 tsp toasted cumin seeds 1 tbsp ancho chili powder 1/2 cup cotijo cheese - substitute if needed lime wedges soft butter What you'll do: Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, grill for 15 to 20 minutes with grill closed.

Remember to turn every 5 minutes, or until kernels are tender when pierced.

In the meantime, combine tea, paprika, cayenne, cumin and chili powder and grind well.

Remove corn from grill, rub with butter, sprinkle generously with spice rub and cheese. Squeeze lime juice overtop and serve.

LAPSANG

COMPOUND

BUTTER

Compound butter is one of my favourite things. I make a batch, pop it in the freezer and reach for it all the time. There really is no limit on what you can make a compound butter out of - and it's easy! It's simply whipping butter with additional flavours - herbs, spices, etc, wrapping it up and placing it in the fridge or freezer.

What you need 1 stick butter 1/2 cup, softened 3 tsp Lapsang Souchong tea (grind well) 1 1/2 tsp lemon juice 1/2 tsp salt or to taste 1 clove garlic minced 2 tsp chopped olives 1/4 black pepper What you'll do: Combine all ingredients in a bowl and mix well.

Place mixture onto plastic wrap and form into a tight log - make sure the ends are twisted tightly.

Place log into refrigerator or freezer to be pulled out when you need.

VARIATIONS SWEET: matcha, maple and mint SWEET: chai and honey SAVOURY: green tea, japlapeno, lime SAVOURY: pu-ehr, gorgonzola, sage

CHAI

CHILI

GLAZED

PINEAPPLE

What you need 1 fresh pineapple 2 tsp chai tea - grind well 3 tbsp brown sugar 1 tbsp lime juice 1 tbsp olive oil 1 tbsp honey or agave nectar 1-1/2 tsp chili powder What you'll do: Peel pineapple and cut into wedges (remove core). Mix remaining ingredients.

Brush pineapple with half of the glaze; reserve remaining mixture for basting.

Grill pineapple, covered, 2-4 minutes on each side or until lightly browned, basting occasionally with reserved glaze.

BUTERRFLY

PEA

MARGARITA

What you need 2 teabags or 2 tsp loose - Butterfly Pea tea coarse kosher salt, for rimming glass lime wedges, for rimming glass and garnishing 1 cup tequila 1 cup lime juice 1/2 cup triple sec (or other orange liqueur) 2 tbsp agave syrup (or other sweetener, to taste) 6 cups ice What you'll do: Steep tea in boiled water for 15 minutes. Remove tea.

Run a lime wedge around the rim of 4 glasses. Dip the edges of the glasses in coarse kosher salt.

Add tea, tequila, lime juice, triple sec, agave syrup and ice to a large blender. Blend until slushy.

Pour into prepared glasses and serve immediately.

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

HI-101 is a 4-week online course.

Register at www.tea.ca

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

PICNIC

Do you remember the scene in Pretty Woman when Julia Roberts takes the very buttoned up Richard Gere to Central Park and tells him to 'cop a squat'? To his great horror, she has him take off his shoes and socks and just sit on the grass. Feel the grass on their bare feet. We used to do it as children. I know I did. But how often do we do it as adults? Not often enough!

Even if you have the most beautiful backyard, pack yourself a picnic and get out to a park this summer. Take off your shoes and your socks, cop a squat and feel the grass between your toes.

“EATING

IS A NECESSITY, BUT COOKING IS AN ART

FIVE SPICED DEVILED EGGS

What you need 2 tsp black tea - well ground 1 tbsp ground cinnamon powder 1 tbsp ground clove powder 1 tbsp ground fennel seed powder 1 tbsp ground Szechwan peppercorn powder 1 tbsp ground star anise powder 12 hard boiled eggs, peeled 1/4 cup (60 mL) light mayonnaise 2 tsp (10 mL) Dijon mustard 1/4 tsp (1.25 mL) salt paprika - to garnish

What you'll do: Cut eggs in half lengthwise. Remove yolks and place in a bowl.

Combine tea, cinnamon, clove, fennel, peppercorn and star anise.

Mash yolk with fork, combine mayonnaise, mustard, salt and 1 tsp spice mixture.

Spoon or pipe mixture into egg white halves. Sprinkle with some paprika if desired.

“

LIFE IS UNCERTAIN...

EAT DESSERT FIRST

MATCHA MASON JAR CHEESECAKE

What you need 1 1/2 cup Graham Cracker Crumbs 6 Tbsp Butter, melted 8 ounces Cream Cheese, softened 1 tsp Vanilla Extract 1/4 cup Sugar 1 cup cold heavy whipping cream 1/4 tsp matcha 2 tablespoons sugar, honey, or maple syrup What you'll do: Place mixer bowl and whisk in freezer for at least 20 minutes to chill. Pour heavy whipping cream and sugar into the cold bowl and whisk on high speed until medium to stiff peaks form, approximately 1 minute.

Sift in matcha. Gently fold into whipped cream mixture.

Mix melted butter and graham crackers. Spoon into the bottom of mason jars and gently pack down in the bottom of the jars.

In medium mixing bowl, beat cream cheese until smooth. Mix in the sugar, and vanilla extract. Fold in the whipped cream with the cream cheese mixture. Divide evenly between mason jars and smooth the tops.

Top with fruit of your choice. Top the mason jars with lids and chill for two hours in the fridge. Serve.

NOMADIC

|

24

CONDIMENTS There are times my refrigerator is rather empty...but NEVER EVER empty of condiments. With so many varieties on the shelves, you may ask, why make my own? To which I'll say, WHY NOT?? Here are two of my favourites to have on hand. Add these to your barbecue or your picnic.

SMOKED TEA BBQ SAUCE

What you need 2 cups tomato sauce 1/4 cup apple cider vinegar 1/2 cup molasses or maple syrup 1/2 tsp sea salt 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp black pepper 1 tsp Lapsang Souchong tea - ground pinch cayenne pepper to taste

What you'll do Whisk all of the ingredients over medium high heat in a saucepan. Boil for 1 minute, then reduce heat and simmer for 20 minutes.

Pour into a mason jar and allow to cool.

Then, seal and store in the fridge. Once opened, it will last about 3-4 weeks.

GREEN TEA LEMON AIOLI

Once you've made your own mayonnaise, it becomes incredibly difficult to go back to store bought. Please be aware that this recipe uses raw eggs.

What you need 2 teabags or 2 tsp Green Tea with Lemon ½ small clove garlic , peeled sea salt freshly ground black pepper 1 large free-range egg yolk 1 teaspoon Dijon mustard 285 ml extra virgin olive oil 285 ml olive oil lemon juice , to taste What you'll do Steep tea in boiled water for 4 minutes. Strain. Smash up the garlic with 1 teaspoon of salt in a pestle and mortar. Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice and steeped tea. When all the oil has gone in, add the garlic To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.

PRESERVE The word 'preserves' encompasses so many different methods. Primarily , we are talking about the process by which you preserve fruit or vegetables. The verb is 'canning', and in its present form was developed in France in 1809 by Nicolas Appert. Interestingly, developed out of a need by the army and navy to preserve food. His method involved sealing food in a jar and heating it.

Two hundred and ten years later, the method has not changed much, We may not use it to sustain ourselves through the winter months anymore, but we do use it to seal summer in a jar.

CAN IT C H A R L E S

M .

S C H U L Z

pickle noun pick·le | \ ˈpi-kəl a solution or bath for preserving or cleaning: such as a) a brine or vinegar solution in which foods are preserved b) any of various baths used in industrial cleaning or processing CHAI QUICK PICKLES

(REFRIGERATOR PICKLES)

What you need 1 cup water 2 tbsp loose or 3 teabags Chai tea 1/3 cup vinegar (apple cider, white, and rice wine are all good) 2 tbsp sugar (optional) 1 to 2 tsp salt sliced garden cucumbers (about 2 cups) sliced onion or green onion (about 1/2 cup) additional vegetables as you like (bell pepper, whole cherry tomatoes, etc.)

What you'll do In a small bowl add water, vinegar, sugar, and salt. Stir to combine until the sugar and salt have dissolved. Add the tea, cucumber and onion. Taste and adjust the ingredients to your liking.

All the cucumbers should be covered in the brine. Let the mixture rest in the fridge until you are ready to eat. The flavours will get deeper over time.

jam noun ˈjam a food made by boiling fruit and sugar to a thick consistency KEEMUN PLUM ANISE JAM

What you need

What you'll do

8 cups chopped unpeeled fresh plums (about 3-1/2 pounds) 1/2 cup water (boiled) 2 tsp loose or 2 teabags Keemun tea 1 package (1-3/4 ounces) pectin for lower sugar recipes 1 tsp butter 4-1/2 cups sugar 1 tablespoon aniseed, crushed

Steep tea in boiled water for 5 minutes. Strain. In a heavy bottomed, combine plums and teaw; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until plums are softened.

Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in aniseed.

Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4" headspace.

Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes.

Remove jars and cool.

compote noun com·pote | \ ˈkäm-ˌpōt a dessert of fruit cooked in syrup

EARL GREY BERRY COMPOTE

What you need

What you'll do

1/2 cup granulated sugar 1/4 cup water 2 tsp loose or 2 teabags Earl Grey tea 2 cups strawberries, hulled, quartered 1 cup blueberries 1 cup blackberry 2 teaspoons fresh lemon juice 1 pinch salt

Steep tea in boiled water for 5 minutes.

Strain. In a large, saute pan over medium heat, combine tea & 1/2 cup sugar & bring to boil, stirring to dissolve sugar.

Cook 2 minutes, then add berries, lemon juice & salt. Return to boil.

Pack hot fruit into hot jars leaving 1/2" headspace, using a slotted spoon. Ladle hot syrup into jar to cover fruit leaving 1/2 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a boiling water canner for 30 minutes.

Remove jars and cool.

4 BERRY SWIZZLER Total Time: 5 mins.

Prep Time: 5 mins.

Cook Time: 0 mins.

INGREDIENTS ½ cup (4 oz) brewed Celestial Seasonings® wild berry zinger™ tea cooled 3 tsp (½ oz) fresh lemon juice ½ cup (4 oz) Europe’s Best® 4-Field Berry Mix, thawed and chopped ½ cup (4 oz) lemon-lime soda Plain ice

TRAVELLING WITH TEA

By Karen Donnelly Certified TAC Tea Sommelier Professional

Summertime! Maybe it’s wired into us from our childhood school days to feel this way.

As soon as we start to feel those warm, breezy days we automatically start planning our adventures. It starts with graduations and weddings and grows into weekends away with friends; family reunions; and that long planned vacation getaway. Excited about your plans, but feeling a little anxious about leaving your favorite companion behind? If you are getting a sinking feeling about the mystery cups of tea to come, read on.

"I gave up living in hope a long time ago and created a tea travel bag for myself."

If you prefer your tea chilled during the warmer months, you have little chance of disappointment with the choice of really good bottled iced teas on the market or a home-filled flask of chilled tea and slices of fruit. However, for those of us who look forward to our hot cup of tea first thing in the morning; as a refresher during the day; and as a soothing cup before heading for bed, we court deep disappointment if not well prepared for all possibilities.

You know what I am talking about.

- A weekend visit with a coffee drinking friend whose freshest packet of tea in the cupboard has an expiration date of 2010.

Your friend doesn’t own a kettle because the microwave will boil the water just fine.

- Hotels and many B & B’s only have single pod coffee makers or small automatic drip coffee makers that tea drinkers find too depressing to look at. You are told that you can use the coffee makers to heat the water for your tea. They even provide the teabags.

I gave up living in hope a long time ago and created a tea travel bag for myself that is always ready and is easily customized for your needs.

Once you start this practice you will never go back to “making do.”

I pack for two different situations. One is for on-theroad traveling where I want to have my tea ready to enjoy over several hours on a long ride in my car or at a picnic, outdoor concert, or other outdoor event. The second is to be able to make tea at my journey’s destination.

To have ready-made tea available, I have a vacuum flask that holds 35 oz. of tea. I searched for and tested several to find the perfect one for me.

The tea had to remain hot from first cup to last, about 6-7 hours. If that is important to you, good thermal flasks will have heat retention and cold retention information on the packaging that can help you decide. If you have a well-stocked camping supply store, that’s a good place to start.

Otherwise, web searches work well. I use a handleless cup for my travels. It not only fits in the cup holder, it is more easily packed. A favorite travel mug will work. When you prepare your tea for the flask, drop a minute or so off the steeping time as the tea can get a little stronger over time.

Once at my friend’s house or at the hotel, I have what I need to make a favorite cup of tea. It all starts my tea travel bag that zips closed and is easily packed in a suitcase or backpack.

I chose a thermal lunch bag that originally had plastic containers in it for food. This type of bag is easily found in several colors and sizes. The first thing that goes in is an electric travel kettle. Mine is a silicone collapsible kettle with a 2-cup capacity that is only 4” x 4” x 7” – perfect! There are also stainless steel ones and both are easily found on-line. If you are a camper, a simple, non-electric, collapsible silicone version is also available. Next, small tins of loose tea measured out for the days needed for, a spoon, 1-2 handless mugs, collapsible infusers, and disposable paper filters. And cookies.

If you are treating yourself to simple outings where you’ll be joining a friends or family for lunch or dinner, consider folding or zippered “wallets” that have been created just for slipping in a few favorite tea bags. These can easily be popped into your bag or pocket.

You won’t have control over water temperature, but at least you will have the tea of your choice!

What would be important for you to have? It might be as simple as the selection favorite tea, loose or in teabags and special sweeteners -easily tucked away in a little zippered pouch. My husband loves our local honey in his tea, so when we travel together I add a small jar to the bag. A thermal travel mug filled with dairy or non-dairy milk to get you started at journey’s end. These are small, but important indulgences, which can refresh and relax the spirit. Enjoying a good cup of tea is not only a quiet, satisfying luxury first thing in the morning, it can be a lifeline during the day. Don’t settle for no tea, or worse, poor tea. With your tea kit always ready and standing by (with just a fresh supply of tea to be added), you will be ready for any adventure.

TEA MENU on ice

by Adi Baker

Summer is here and so are the high temperatures that have many of us lined up for cool drinks.

For those days when you are looking to recreate some of these concoctions at home, or at work, we have some recipes for you to try. The basic principles of making iced tea lattes are so simple that you can customize them and make up your own unique creations.

The ratio for lattes is two parts milk to one part tea. However, you can adjust these ratios to fit your preferences. In the recipes we use simple syrup but you can just as easily go sans sugar or use sweeteners such as honey, maple syrup, agave or stevia.

The possibilities are truly endless.

With thousands of teas and blends to choose from you could create a new iced tea latte every day for the rest of the year.

TEAS grown-up creamsicle latte mighty matcha latte dirty chai latte vanilla simple syrup EQUIPMENT

glasses ice straws

grown-up creamsicle latte Who didn't love a creamsicle popsicle when they were younger. The tart orange sherbet surround paired with the creamy vanilla ice cream is an ideal pairing that can be recreated in an iced latte form.

What you need 1 teabag or 1 tsp orange spiced black tea 1/2 cup water 1 cup milk of choice vanilla simple syrup (to taste) Ice What you'll do Steep tea in boiled water for 4 minutes. Strain and put in the fridge to cool. Fill a glass with ice, pour milk and cooled tea into the glass. Add vanilla simple syrup to your desired sweetness. Stir and enjoy!

vanilla simple syrup

Simple syrups are just that, simple. It is a one-to-one ratio of sugar to water. Bring the mixture to a boil and stir until sugar is dissolved. To make it vanilla flavoured just add some vanilla extract. Cool and keep in the fridge to add to drinks.

mighty matcha latte

What you need 1 tsp matcha powder 1/2 cup water 1 cup milk of choice vanilla simple syrup (to taste) Ice

What you'll do Place 1 tsp of matcha into bowl and add water. Whisk until combined and then put in the fridge to cool. Fill a glass with ice, pour milk and cooled tea into the glass. Add vanilla simple syrup to your desired sweetness.

triple the recipe to pour into popsicle molds

BONUS

dirty chai latte What you need 1 teabag or 1 tsp chai tea 1/2 cup water 1/4 cup strongly brewed coffee 1 cup milk of choice vanilla simple syrup (to taste) Ice What you'll do Steep tea in boiled water for 4 minutes.

Strain and put in the fridge to cool. Fill a glass with ice, pour milk, cooled tea and coffee into the glass. Add vanilla simple syrup to your desired sweetness. Stir and that's it.

PRODUCER OF THE MOMENT by: Camellia-Sinensis

Our producer of the moment is Mr. Morris Orchard, tea producer in Jun Chiyabari Garden, Nepal. Kevin met Morris Orchard on his first visit to Jun Chiyabari about 10 years ago. He was hired by his good friend Bachan Gyawali, one of the 2 brothers owning the operation. Having been very impressed by the teas, Kevin was even more impressed when he visited this very innovative tea project high up in the Dhankuta region of Nepal. Running the garden and manufacture was a much respected pair of ex-Darjeeling managers, Robin Banerjee as supervisor and Morris Orchard in charge of daily tea-making.

Morris is a third generation tea man with a rare passion for the entire process, from the garden to the cup. He also makes a wicked pizza.

When and how did you first step into the world of tea?

II joined the world of tea as a professional in April 1992, straight after graduation. It came to me naturally to work in this field because I had always lived and grew up in a tea garden, be it in Assam, Dooars, Terai or Darjeeling.

Both my grandfathers and my father were from the tea world, with me being the 3rd generation following them. Whenever I’d come home from boarding school, the aromas, the flavours, the atmosphere of the tea gardens where we lived always welcomed me. This is something that is a big part of me. I feel lucky to have such childhood memories lingering still now.

Tell us a bit more about your gardens.

Jun Chiyabari Tea Garden is situated high up in the Himalayas in Dhankuta District of Nepal. The elevation ranges from 1400m to almost 2200m above sea level, with 1850m being the closest average. We are certified organic and are striving to become always more natural, become more and more like any forest or jungle where trees are nurtured naturally. Of course, we will keep pruning the tea trees and other stuff, but for example, we voluntarily let the weeds grow in many areas as they would in a jungle.

That is why the garden seems so lush.

Here we produce many varieties of teas all along the oxidation spectrum, some of which are manufactured using regional practices, others based on techniques we learnt from East Asia. I endeavor to innovate and constantly improve upon the tea we make.

How many workers do you hire and how much tea do you produce a year?

Have you seen any changes since your beginnings in the industry?

We currently have 274 workers, 90% of which are female workers. And we produce 15 to 18 tons of tea annually.

Oh yes. I have witnessed many changes since I started working in the industry, and indeed since watching my father and grandfather work. Over time, tea has become less of a bulk product, or an industrial product. Today, in this part of the world, it is considered more of an artisanal product. It is not that the industrial teas have disappeared, but there is a definite trend for artisanal teas.

I also started seeing more sensitivity towards nature: from teas grown with pesticides and chemical fertilizers to organic farming, then to Bio-Dynamic farming and now moving towards even more natural farming. All in the spirit of Masanobu Fukuoka*.

Having lived the differences in cultures between Darjeeling and Nepal, I also noted we have less hierarchy in Nepal.

Here, the Tea Master has to be more involved in the actual crafting of the tea, involved at every step, whereas elsewhere, it is more giving orders and then evaluating the end of the process.

Tea making has become more personalized.

What is your favourite part of the job?

My favourite part of the job is to visit the tea fields and observe the fruits of our labour, the labour so many have put in (currently and in the past). I like to ask myself how to take this forward, respecting and caring for the efforts of those who came before us.

I also greatly like tea tastings: the excitement before the tasting and the joy that comes from the actual tasting.

Tasting is the culmination of the whole process, the pinnacle of the effort everyone puts in. I also see it as a reflection of my skills and techniques, so it is always a great joy to taste teas.

Finally, I like to know what we have made and what can be done to make it better. I like to feel satisfied with what we have and anticipate the feedback from our customers. That motivates me to push forward and keep giving my best.

Who’s buying your teas? Local or international clients?

We mostly have international customers spread all over the world, but we are trying to develop our local market too.

What is your favourite tea?

In my early career, I loved summer tea (2nd Flush teas). Now I look forward for the spring teas (1st flush), but my actual favourites are autumn and winter teas.

THAC LAUNCHES TEA MASTERS CUP

TEAMASTERSCANADA.COM

“

A healthy outside starts from the inside

KOMBUCHA

by Shabnam Weber

You’re seeing it everywhere – right? I know it’s in my local grocery store and available in so many flavours. It sounds healthy. But what is it?

Here’s a Kombucha 101 for you.

Kombucha is a living drink made by simply fermenting tea and sugar. It requires a Scoby, also referred to as the ‘mother’. Scoby is actually an acronym – symbiotic culture of bacteria and yeasts. The history of Kombucha is long and not absolutely clear. It’s believed to have origniated in the far East, likely in China and as far back as the Tsin Dynasty – 221 BC. Writings indicate that it was called the ‘Tea of Immortality’.

The name ‘Kombucha’ is believed to have origniated in Japan. It’s said that the Korean physician, Kombu, treated the Emperor with the elixir. The word ‘cha’, meaning ‘tea’ was added to his name, resulting in what we know today as Kombucha The love of Kombucha as a healing drink spread throughout the East, Russia and Europe, dying out around World War 2. It wasn’t until a German doctor, Dr Rudolph Sklenar, revived it in his practise to treat his patients, that Kombucha made its way back into our lives..

The flavours of Kombucha range from being described as apple cider vinegar to champagne. ( Note: I’ve had plenty of Kombucha in my life, and if you think it tastes like champagne…you’re drinking some nasty champagne!!). I tend to lean towards the sparkling apple cider vinegar camp. The Kombucha drinks you’ll find on your grocery store shelves though, are generally flavoured with berries, spices and/or herbs. Interesting to note that the Scoby or ‘mother’ of the beverage can only be made using actual tea – camellia sinensis.

You’ll find plenty of Kombucha recipes online and plenty of reasons why you should be drinking it as well as some reasons to be careful. I’ll leave you with this. If you enjoy Kombucha – have at it. If you’re after a fix-all and cure-all…I’m afraid…there is no such thing.

TEA SOMMELIER® CERTIFICATION PROGRAM

What is a Tea Sommelier?

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

Where are courses offered?

Students can take the program in person through THAC (Ottawa & Toronto), or at select Canadian colleges. You can take the courses online through the Academy of Tea. The program is also available in Italian at ProTea Academy and in Spanish at Escuela Mexicana de Té.

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

EVERYDAY IS A GOOD DAY by: Shabnam Weber

I was recently invited to the screening of “Everyday is a Good Day” at the Toronto Japanese Film Festival. The screening was sponsored by ItoEn, so you know there was excellent tea on hand. We were incredibly fortunate to have the film’s director present, Tatsushi Omori, who wrote the film based on the essays “Nichinichikorekojitsu: Ocha ga Oshietekureta 15 no Shiawase” by Noriko Morishita.

The film itself revolves around the story of a young girl who is trying to find her way in the world. She is encouraged by her mother to learn the art of the Japanese tea ceremony chanoyu ( ) or sadō, chadō ( ). And so, she enters a world of life-long learning as well as humility. The story is told in varying seasons and the audience is transfixed in this world that is ever fleeting and ever changing.

茶道

茶の湯

When I was young, I was quite certain I had been Japanese in a previous life. I think that I was drawn to a world that so effortlessly married history, grace and poetry, with precision, modernity and innovation. It was, I think, these same elements - history, grace, poetry - that had me consumed by the beautiful world of tea and why, I believe, the Japanese tell that story so perfectly...through tea.

There is a core principle of chadō explained in this film, the concept of Ichi-Go, Ichi-E. This concept was first introduced by the Japanese tea master Sen no Rikyū in the 16th Century. It means ‘one time, one place’. Some words defy literal translation, and I believe that this is one of those.

Ichi-Go, Ichi-E is a reminder that no human encounter will ever repeat itself in the same way twice. It is a lesson in the knowledge that to truly get all out of life, one must be present in every single moment – completely and absolutely.

This was not a new concept for me, I had read about it repeatedly and have tried at times to remind myself of it. Not an easy task in the world that we live in.

What this film did however, was attach the human element to it for me in a way the concept hadn't done before. The human element of not knowing whether you are seeing the person before you for the very last time. Not knowing whether this would be your last encounter with them. Not having any guarantee there would be a next time, a see you later, à bientôt. How differently would we all live and behave, if we paused, and thought about that?

“

Those who cannot feel the littleness of great things in themselves, are apt to overlook the graetness of little things in others

Kakuzo Okakura

matcha LOVE Matcha LOVE innovation is a craft blend of unsweetened matcha green tea concentrate. It is specially crafted in response to the growing food service trend for matcha beverages.

The new matcha LOVE green tea concentrate is made with 100% Japanese matcha and makes baristastyle lattes, both hot and cold, without the fuss of measuring powders and necessary whisking.

Simple and easy to use with just a pour.