1202 remmus
pis 31 eussI
sip
LETTER FROM THE PRESIDENT INTERVIEW: KATE KENDALL GOOD TO THE LAST DROP 5 GOOD REASONS TO TRY GAIWAN POST-WORKOUT DRINK - TEA! TEA INFUSED RECIPES: PIZZA
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 an article idea, email us at info@tea.ca
sip is published four times a year by the Tea & Herbal Association of Canada www.tea.ca
© Copyright 2021
FOLLOW US::
Tea.Association.of.Canada
CanadaTea
CanadaTea
CanadaTea
srotubirtnoc
Karen Donnelly is a certified TAC Tea Sommelier® Professional and has been an afternoon tea event planner, speaker and teacher for over 20 years. She is the owner of Greenhalgh Tea and manager of the Orchard Tea Room at Rose Hip Barn, Thornton, PA.
Theresa Lemieux is a Certified TAC Tea Sommelier® Professional and food blogger at theeverythingkitchen.ca. She incorporates tea into everyday cooking and baking to showcase the many wonderful types of
tea
produced
around
the
world.
A
freelance
writer
with
a
background in advertising and copywriting, Theresa wants to expand the appreciation of fine tea to a more general audience. She firmly believes that there is room for tea in everyone’s life, and that tea really does make everything better.
Gabriella Lombardi is the President and instructor at Protea (Italian Tea Association). The Protea Academy is partnered with the Tea and Herbal
Association
of
Canada
to
offer
the
TEA
SOMMELIER®
Certification Program in Italian. In 2010 she opened Chà Tea Atelier, the first tea shop in Milan with a tea room, specialized in high quality loose leaf teas. She is also currently the national coordinator for Tea Masters Cup competition in Italy.
Jane Milton is based in the UK and is a food industry expert and a certified TAC Tea Sommelier® Professional. With over 30 years of experience in the food industry, Jane is a consultant with a focus not only key aspects of food production and manufacture through to market,
but
all
the
additional
factors
accompanying
the
development of a successful product.
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
to
and tea
delicious
from
years
teas as
into
an
their
active
award-winning
producer of hit television shows seen around the globe.
In this Issue
Letter from the President
Post-Workout Drink... Tea!
An Interview with Kate Kendall
Cold Brew Tear Drop in the Sea
Unstoppable Tea On the Shining Big Sea Water Good to the Last Drop 5 Good Reasons to Try Gaiwan
Pizza & Cool Drinks:
Manila's Rising Sun Red
Tea & Gut Microbiome
Sauce with Pu-erh Green Tea Pesto Jasmine Pickled Onions Watermelon Mint Tea Slushy Strawberry Basil Black Tea
Shabnam Weber
CHILL IT We've
been
celebrating
THAC President
the
hot
weather and along with that comes chilling our favourite beverage.
I
admit that I instinctively gravitate
m o r f
towards hot tea, but do indeed have
a pitcher of the iced version in my fridge during the summer months.
t n e d i s e r p
In celebration of Iced Tea Month, we launched Iced TeaV; a live online event
every
Wednesday
in
June
where our members got to show off their faovourite ways of making tea
iced. From cold brews to cocktails, granitas
to
k-cups,
even
this
experimetnal tea drinker learned a thing or two.
Unlike our neighbours to the south,
Canadians are not big iced tea drinkers. Yes of course that is partly weather based, but I think that once you find an easy method and your favourite
combination,
you'll
definitely add it to your summer beverages. For inspiration, be sure to watch the replays of Iced TeaV on our YouTube channel.
e th
AN INTERVIEW WITH
Kate Kendall Kate Kendall is a Canadian tea enthusiast who
has
been
working
for
the
Camellia
Sinensis Tea House in Montreal for the last ten years. She was the winner of the "Tea Preparation" category of Tea Masters Cup Canada in 2019.
She likes to experiment with teas, collect teawares
and
share
her
passion
with
others.
What is your first memory involving tea? It may surprise you, but I didn’t like tea very much when I was a teenager. I remember being
with
some
friends
at
a
hippy
style
tea salon and one of my friends offered me a cup of what I thought was a ginseng tea. It
was
intense,
astringent
with
force
entire
my
a
not
delicate
taste
that
mouth
to
at
all,
seemed never
to
taste
anything else from then on. I hated it and spat it back!
What does a typical work day in the tea industry consist of for you? I
work
part-time
for
Camellia
Sinensis.
Before the pandemic, I used to work at the salon, serving and preparing tea to patrons
who were there for the discovery, the good tea, and the good vibes of the place. I was
If you weren't in tea, what would you be doing?
also teaching at the tea school from time to time.
I
am
doing
multiple
things
aside
from
working in tea. I’m a drama teacher in a Now, I mainly provide advice to customers
high school!
who come into the store to buy tea. Tea is a passion and I choose to continue
How much tea do you drink in a day?
to
gravitate
in
this
universe
even
if
I’m
working elsewhere. It has always been like It really varies. I may drink from one to two
that. When I started to work for Camellia
liters a day.
Sinensis in Montreal, I decided to drop one of
What are you seeing in the market that excites you for tea?
my
subjects
wanted
to
be
in
able
university to
learn
because as
much
I as
possible about tea. I used to say that tea was a degree by itself!
The
growing
interest
products,
the
about
source,
the
for
demand the
high
for
quality
information
knowledge
of
the
customers who know and want to discover
My
serious
realized
interest
how
in
tea
complex
started
and
when
fascinating
I it
could be.
more about this beautiful product, and also the growing interest from young people.
I have decided to balance my life in a way that
If you could drink tea with anyone living or dead - who would it be and what tea would you serve? That is an interesting question. Drinking tea
allows
me
to
devote
some
time
to
each of my three passions: tea, teaching and theater!
What's your favourite fact about tea that surprises people?
with somebody is such a precious moment! There’s a lot of people I haven’t seen in a
I love when people discover the variety of
while that I’m dying to drink tea with right
tea
now. I think it would really depend. I guess
brewed.
I
when
would
like
ancestors Second
to
and
Flush
drink
tea
prepare or
with
them
Autumnal
a
my
Irish
and
a
the It
multiple
also
person
ways
always is
tea
it
makes
drunk
can me
for
be
laugh
the
first
cup
of
time and amazed to be in that state with
Darjeeling
or
“just tea”!
Nepalese tea!
How do you take your tea? There
are
so
much
interesting
discussions
that can happen between cup #1 and cup
I
have
a
collection
of
gong
fu
cha
and
#100!
senchado sized teapots that I love to use
daily. My favourite tool for tea right now is a small Japanese teapot (kyusu) made by a Japanese artist named Toju
陶寿
that I use
What is the most interesting and unique experience you've had in your tea career?
for senchado. I start every day with a cup of Japanese green tea, usually a sencha or
The
a
experience I have had in my tea career
kabusecha.
I
always
brew
the
same
leaves multiple times. When I am teaching, I
love
with
to my
brew
a
700
students.
I
ml
teapot
show
to
them
share
how
to
most
was
a
unique
tea
business
and
trip
fascinating
to
Japan
that
I
took with Hugo Americi, one of the owners of the Camellia Sinensis. All the theoretical
prepare a nice infusion and I try to have
knowledge
them discover new aromas by traveling in
teaware
teas!
never
I
had
was
forget
on
Japanese
suddenly when
we
teas
embodied. went
to
the
I
and will
“after
harvest” party that a tea producer threw in When I come back from work, if it is not too
Shizuoka. The tea fields, the familial sized
late,
tea
I
brew
something
depending
on
the
factory
with
some
old
machines
that
weather, the temperature outside, my own
were making the tea the way it was made
feelings, if I’m drinking alone or not… It can
30 years ago, and the moment where we
be
all
anything:
a
Chinese
black
tea,
a
sat
and
Taiwanese of a Chinese wulong, a nice cup
universal
of
each
Darjeeling
white
tea
tea, from
a
young
Puer
Malawi…
It’s
tea,
a
really
drank
tea
language
other
(and
of
with
together tea
a
to
cell
with
the
understand
phone’s
help
from time to time).
important for me to take a moment to stop and appreciate the ritual of the tea, savor
For the first time, I was in direct contact
the
with the people who were making the teas
aromas
and
flavours…
Just
before
going to bed, I prepare an herbal tea with
I
enjoy
every
day
the leaves and flowers I grew and picked
sensation.
last summer. In every case, I always drink
beverage that fuels our lives. I could talk
my tea clear without sugar, milk.
about this trip all day!
The
and
I
never
humanity
forgot
behind
this the
UNSTOPPABLE TEA by Jane Milton Certified TAC Tea Sommelier® Professional
Have
you
heard
of
Bulletproof
Coffee, it’s sometimes called Keto coffee,
or
butter
coffee
too?
it
was made popular by Dave Asprey , of Bulletproof Radio podcast 4
times
whose
NYT
best-selling
conversations
renowned scientists
with
doctors, and
and
author world-
researchers,
others
seek
to
uncover the latest techniques and products for enhancing mental and physical
performance.
advocate intermittent
of
He
is
an
fasting
and
where
people
fasting,
typically only eat during a 6-8 hour window in their day, so their body has
time,
without
working
on
digestion, and can focus on healing and repair.
The Traditional Bulletproof Recipe: 1 mug of freshly brewed coffee (8-10 oz/250ml) 1 tsp to 2tbsp
C8 MCT oil
1-2 tbsp grass-fed, unsalted butter
(or
organic grass-fed ghee) Ground Cinnamon to dust
Blend
it
all
in
a
blender
on
high
for
20
seconds and it resembles a latte...
It has 230 calories but it is recommended as
a
breakfast
replacement
to
fuel
your
day and to enable you to think with clarity and
get
work
done
well.
This
would
also
deliver around 60 – 80mg of caffeine.
I’m not a lover of coffee, so I immediately thought tea’
‘surely
and
black)
by
could
you
using also
could
make
different inject
your morning routine.
teas
some
this
with
(green
variety
/
into
Typically, a mug of
black or green tea would have 40-50mg of caffeine
though
some
can
be
as
high
as
80mg so it could still give you the energy boost
you
need
to
kickstart
your
day.
I
have found I enjoy it with a good bold tea – Ceylon or Kenyan work well, as does a panfired green tea with a good nutty flavour.
C8 CMT oil, sounds like something for a car not a drink, but it is an odourless coconut oil,
which
acid,
the
contains most
medium-chain
fatty
mainly
C8-
metabolically acid
,
caprylic active
thought
to
rapidly convert to energy to fuel your brain. People claim it helps them focus and stay sharp. I have found several organic versions online and they all seem to be very similar. It is also a good base for salad dressing as flavourless and colourless.
Why add butter to this drink not milk? stipulation unsalted often
is
or
used
cooking.
for
grass-fed
for
ghee,
the
in
Indian
or
butter,
that
clarified Middle
The is
butter
Eastern
The reason for this stipulation is
that cows fed on grass , produce milk with
having taken these fats in my first drink of the day, I would not advocate consuming more
butter
Unstoppable
or Tea
drinking a
day,
more and
than
this
one
drink
is
recommended in place of a first meal too. I
do find it useful occasionally if I need an
more healthy fats and fat-soluble vitamins
extra boost at the start of a very busy day
and
so I hit the ground running.
a
better
Grass-fed
omega3-
ghee
is
omega
similar
–
it
6
ratio.
is
pure
butterfat and has less casein and lactose
Unstoppable Tea’s a convenient way to get
which some people find easier to digest.
some
seems
that
butter
is
more
stable
It
when
calories
good
fats,
a
boost
of
caffeine and by topping mine with a dust
added to a hot drink than milk and so the
of
way it reacts with antioxidants and other
it
nutrients in the drink is more predictable.
reputed to
I
and
ground cinnamon too, naturally
and
I find it sweetens
Ceylon cinnamon is also
help lower blood pressure and
have found I never need as much butter as
blood sugar levels and has a positive effect
they recommend and use just 2 tsp in my
on
drink.
too.
I
very
much
believe
that
moderation
and
variety is the way to good health and so
your
oral
health
as
it
is
antimicrobial
If this drink does not appeal to you, I can heartily day with
recommend
a
lovely
start
good
bold,
black
tea,
cinnamon
stick
with a
rather
a
than
cassia
(Ceylon
which
is
not
to
the
infused
cinnamon as
good
quality or flavour), I often have this in my
Unstoppable Tea Recipe: 1 mug (10oz/250ml) freshly infused tea black or green tea of your choice 2tsp/10g grass-fed, organic butter 1tbsp organic, CMT oil
Combine in a blender and blend on high for 15-20 seconds, pour into mugdust with ground cinnamon and enjoy.
travel mug for an early morning dog walk.
COOL DRINKS
by Shabnam Weber
CHILLED TEA... 5 WAYS 1
Steep your tea extra strong and pour over ice.
2
Make your tea and refrigerate.
3
Brew tea in simple syrup, add to water and freeze scraping occasionally to create a shaved ice consistency.
4
Steep tea in a simple syrup and use with club soda.
5
Brew your tea, pour into ice tray and freeze. Use tea ice in your favourite drink.
Cucumber Jasmine Tea What you'll need:
4 tsp or 4 teabags Jasmine tea 1 cup fresh mint leaves 1 cucumber cut into 1/4" slices 3 tbs honey
What you'll do:
Bring 1 litre of water to a boil in a saucepan. Remove the pan from the heat and add the tea, mint leaves and half the cucumber slices. Cover and let steep until cool, about 20 minutes. Fill a large glass pitcher with ice, 4 sprigs of mint and a few cucumber slices. Strain the cooled tea into the pitcher and discard the mint and cucumbers. Add the honey and stir well. Serve in tall glass with mint and/or cucumber garnish.
WATERMELON GREEN MINT TEA SLUSHY What you'll need:
1 small watermelon, peeled and cut into cubes 2 tsp or 2 teabags green mint tea 3/4 cup sugar
What you'll do:
Place watermelon cubes in freezer overnight until frozen. Simple Syrup: Combine tea with sugar and 3/4 cup water. Bring to a boil until sugar is dissolved. Remove from heat and allow to steep for 10 minutes. Remove tea and cool mixture. Make slushy: Add watermelon to blender with 3/4 cup simple syrup and 1 cup water. Blend well and serve.
STRAWBERRY BASIL BLACK TEA What you'll need:
4 tsp loose or 4 teabags black tea 6-8 sliced strawberries 1/2 thinly sliced lemon small handful basil leaves
What you'll do:
Steep tea for 10 minutes in boiled water. Strain and pour into pitcher with all ingredients, fill to top with cold water. Cover and refrigerate 8 hours. Strain steeped tea and serve over ice. Garnish with strawberries, basil and lemon.
&
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
Good to the Last Drop
by Theresa Lemieux
Tea is mostly water. That's just a fact. Obvious
Certified TAC
and irrelevant to some. After all, so is coffee,
Tea Sommelier® Professional
so is wine. So, in fact, are we: you and I are about 60% water. Tea drinkers a bit more, I suspect.
The
average
water
as
a
tea
consumer
blank
slate
connoisseurs,
however,
the
Lu
illustrious
Yu's
likely
for
come
tea. to
reference
thinks Most
of tea
understand to
water
as
"the Mother of Tea." When we first begin our tea education, many of us get caught up in every the
nuance
chemistry
sinensis water brew.
is
has
to on
of
the
of
leaf.
an
But
infusion
acknowledge the
understanding
flavour
the of
of
camellia
impact
your
that
favourite
Most of us start our tea journey by learning
my kettle to the correct temperature. I find
about
that
temperature
and
timing
for
a
sunny
spot
the
couch,
e-reader,
blanket
clutch
a
properly steeped tea. How hot the water
paperback
should be and how long it should remain in
around my knees and dog at my feet. Then
contact with the leaves is the first hurdle
I
for those who grew up with the assumption
book.
that all tea must be made with water that’s
possible,
been brought to a furious boil. But there’s
through my body, deepening my relaxation
a bit more to it than that.
with a generous chemical boost. I enjoy the
sip
or
in
away I
all
morning
maintain
this
imagining
as
I
get
position
the
wrapped
lost
as
theanine
in
long
a as
coursing
gradual increasing alertness and full-body If
your
mission
is
to
advance
the
tea-bliss
in
the
knowledge
that
this
is
a
appreciation of tea on a larger social and
much healthier than the wine version many
cultural
balance
of us indulged in in that cold first month of
to
the 2020 spring lockdown.
scale,
between
there
must
encouraging
be
tea
a
lovers
think
about the water they use to brew and not getting
so
discourage move
overly
technical
as
to
Now
thing
to
had to get up and refill my kettle with fresh
black-teabag-only
tap water for every infusion? I can easily
newcomers.
a
dedicated
It's
one
exactly
relaxed
be
thick pile of white or green tea, or a nicely
few
rolled oolong. I hit the button on my kettle
right
water,
and
you'll
likely
to
use
lose
a
people along the way.
of
I
the
got
out
if
oolong;
they've
infusions
I
get
them
interesting
would
drinker to trying a pricey white or a roasted tell
eight
how
a
and bring it back up to speed repeatedly. Temperature
does force me up to the loo regularly but
better ourselves and experimenting with it
not for every single infusion. I’d rather be
a
how
at the call of my bladder than the call of
important water is. We may not be able to
the tap. Or I could bring out jug of water
scoop
or a thermos, but now we’re adding hurdles
so
that
fresh
we,
spring
too,
appreciate
water
as
it
journeys
down the mountain, as recommended by Lu
rather
Yu
trying to read, for Pete’s sake!
in
The
Classic
recommend
simple
of
Tea,
ways
to
but
we
make
can
than
streamlining
tea
a
it
little
much
of
tea-drinking
understanding
that
Chances
nap:
By
Yes,
10.
So how to raise the topic of water with the public?
zero.
precision:
the
imbibing
process.
I’m
better
tea with some basic water appreciation.
But
as
I
do,
am
I
brewing
inferior
tea?
Preheated water has lost precious oxygen, Let’s
start
only
bit
with
of
the
advice
first -
-
and
most
sometimes
people
learn
leaving
it
“flat
&
listless,”
according
to
Henrietta Lovell, better known as the Tea
about tea from our mothers and grannies:
Lady.
Like
only use freshly boiled water.
connoisseurs
grandmothers across
the
and
globe,
tea Lovell
suggests you use as much as you need, and Sunday
morning
is
reading
time.
I
select
from among my nicest tea leaves and set
no
more,
for
the
time and energy.
best
brew,
and
to
save
This is different than the exhortation to use fresh
water
dumping
every
out
time.
yesterday’s
Rather
water
than
(because
it’s sat too long), Lovell is suggesting that once you’ve boiled water, even water that you’ve fetched quite recently, it’s a goner. This
is
known
as
the
“dissolved
oxygen
hypothesis.” But is this a valid concern?
According to science, no. But also, maybe. Or—it depends.
Dissolved oxygen is the amount of oxygen present
in
water
from
surface
exposure,
movement, air pressure, and temperature. Since the amount of dissolved oxygen that water can hold reduces with the increase in
temperature,
the
more
often
water
is
brought to a boil, the less dissolved oxygen it holds, is the premise. So, in theory, water should only be brought up to temperature and no hotter. And once it’s reached 100 degrees C, it should not be re-boiled for tea.
However, well before water is brought to a full has
boil,
almost
evaporated.
boiling
should
all
the
So,
dissolved
in
theory,
make
oxygen repeat
absolutely
no
difference – there’s nothing more to lose. And
who
says
dissolved
oxygen
improves
the taste of your tea, anyway?
Dissolved
oxygen
enhance
the
in
water
flavour
of
is
thought
tea,
to
possibly
because it softens the tannins in tea as it does in red wine. But tea is not wine, as Lee
Morgan
Water the
Magic:
level
of
manipulation
points “…tea
out
temperature, and
his
drinkers
tannins of
in
in
steeping
blog
can
their
control
cup
time,
Hot
via
water
water/tea cup
has
ratio.
no
In
need
short, of
a
well-brewed
oxidation.”
In
fact,
Water quality is the next concern, but what that
refers
again
different
more oxygen affects the taste at all. But
professionals.
studies
fresh water is obviously assumed to be a
Morgan
casts
and
doubts
even
on
though
the
role
of
additives
that
consideration
water
doesn’t
often
make
For
all
might unless
chlorination
or
another scientific reason).
problem
drinking
and I’m
regularly
asked
about
it
in
tea
and
concerned,
not
the best tea (although the search is on for
Since
consumer
tea
clean,
given. Minerality, impurities, and municipal
dissolved oxygen in tea brewing, he admits re-boiled
average
mean
things
conflicting,
the
may
Morgan remains entirely unconvinced that
are
to
to
for
bottled
even
a
problem
contamination
water
water.
are
enter
is
with
first
Water
common,
a
filters
so
any
further thoughts on the subject may seem
tastings, I devised my own simple, not-very-
overly
scientific experiment. I made two cups of
drinkers. And yet veteran tea lovers know
Jing Ping Gong Fu tea (from Tao Tea Leaf),
that it’s not what you want to keep out of
both with 4 grams of loose leaf just off a
your
rolling boil with 1 had
two
¼
kettles:
fussy
or
water,
pretentious
it’s
what’s
cups of filtered water. I
matters.
Minerality
an
entirely.
Water
electric
kettle
that
needs
still
in
it
transform
a
public
that
a
tea
relations
heated,
problems to instead embracing excellence.
kettle.
Since
I
water
knew
on
which
the
stop
was
top
which,
away
tea
campaign:
fresh
move
casual
contained water that had been previously and
to
can
to
from
avoiding
I
experimented on the only people I could in
Minerals:
a lockdown: my family. Without telling them
what balance? Most tea experts prefer soft
anything about what I was seeking, I asked
water,
with
my coffee-drinking husband and two tea-
much.
As
drinking adult children if they noticed any
Tea: A Nerd’s Eye View, water with a high
difference, and if so, what exactly.
mineral
The
response
boiled
water
was
unanimous:
made
a
the
nuanced,
freshly
brighter,
which
kind,
some
Dr.
how
much,
minerality,
Virginia
content
Lovelace
extracts
catechins
as
well
as
including
theanine,
but
not
in
too
notes
fewer
fewer which
and
in
bitter
amino
acids
provide
the
umami notes in tea.
all-around tastier tea. I had to agree. The tannins were more noticeable, the flavour
And it’s not just a question of the strength
profile was livelier mid-sip, and the finish
of
definitely had that desired astringency. The
components
in
pre-loved
bitterness
sweetness
flatter,
water
duller,
made
that
presence
your
tea: is
of
the what
healthy
ratio makes
of a
another layer: a slightly more acidic, less
time, and the results were as clear as the
mineral
first
that the amount of catechins in your tea is
you
science or your tastebuds?
going
we
to
the
agreed. I tried again, with Darjeeling this
are
complex,
was
or
tea seem balanced or not. Perception adds
Who
less
brew
brew
all
time.
and
a
your
to
trust:
water
tempers
a
bitter
taste,
so
less important than how they taste with the
addition of a sour component. Just as my long-brewed addition
of
bitterness,
iced
tea
lemon but
is
not
quite
only
makes
bitter,
the
tempers
the
some
components
more bioavailable as well.
Now, the link that I saw months ago, a link that I flagged and saved, but did not return to
although
its
presence
was
niggling
in
the back of my brain, was an actual recipe for
water.
but
the
Not
just
any
penultimate,
recipe
über
for
water,
water-for-tea
recipe. What is a water recipe, you ask? It’s stripped-down
distilled
water
or
reverse-
osmosis filtered water that has then had a precise minerality added back to it. If this sounds excessive to you (as it did to me at first), consider this: tea connoisseurs often have
their
spring
favourite
water
that
brands
rely
on
of
bottled
their
precise
mineral content to produce delicious, even mind-blowing, tea. But bottled water is not always
affordable,
environmentally
sustainable or always available to all. Your own
water
mix,
however,
is
cheap
and
surprisingly easy to make.
The good folks at Tea Curious, who admit to being neither chemists nor hydrologists (did you know such a thing existed?), but are devoted tea fanatics, have shared their Open Water Recipe for Tea with the world. Rie Tulali, tea educator and blogger, has developed qualities
this that
recipe every
with
the
mineral
specific
brings
to
flavour, texture, and aftertaste, as well as chemical the
tea
share
extraction
leaf. none
indulging
in
a
of
Rie
and
of
my
water
the her
compounds
in
partner
Steven
trepidation
about
recipe,
pointing
correctly that the Internet is awash in
out
recipes for the best DIY water for coffee.
homemade “spring” water or not. I suspect.
And aren’t we tea professionals the same
I am still going to be perfectly happy with
people
my
equal
who
demand
respect
tea
After
all,
I
am
still
busy
I find my way through my ever-expanding
and—just
tea
fanatical
will
soon
one
filter.
push the agenda if it’s not the tea industry, coffee—what
No
tap
fiddling with temperature and timing while
deemed
coffee?
command will
like
with
that
was be
once
seen
as
sophisticated and then de rigueur.
collection.
But
I
may
try
a
few
more
home experiments with filtered vs. straight tap
water,
and
I
may
try
the
occasional
bottled spring water, just to discover what For
the
ingredients
simple
the fuss is all about. Who knows? Maybe a
method, go to the Tea Curious website. If
DIY water formula will rival the best fresh
nothing
mountain spring water. Lu Yu himself might
else,
understanding
it’ll of
and
give what
the
very
you makes
a
greater an
ideal
water recipe for tea, whether you ever try
approve.
5 GOOD REASONS TO TRY A GAIWAN by Camellia Sinensis
We all love a good pot of tea and for many of us the tea we consume during the day is prepared that way. The concept of multiple infusions is a sign of taking things to the next level, exploring the indepth tasting of tea instead of simply drinking it as we do in a teapot infusion. The gaiwan, a classic piece of Chinese teaware, is the perfect vessel to start you on this adventure.
The beauty and tradition of the object
If you have travelled around China you will have noticed the presence of this cup set with saucer and lid is an ubiquitous feature of the landscape. The gaiwan, ‘lidded bowl’, was first introduced to the Chinese tea drinkers during the Ming dynasty (1368– 1644) the same era that loose leaf tea became the norm in tea manufacture and remains one of the most popular ways of drinking tea in the country.
1
The practicality and to the leaf sensorial
experience
2
Though a gaiwan takes a little practice it is a very practical way to explore the concept of multiple infusions. The open cup gives great access to smell the aromas of the dry leaves and the visual pleasure as the water is poured onto the leaf. The lid keeps the infusing tea warm and then carefully tilted acts as the filter, keeping the leaves in the cup as we remove the liquor (infused liquid) from the cup. Before we taste we lift the lid to visually enjoy the wet leaves and enjoy their steamy aromas. The inside of the lid also gives us access to the fragrant volatiles that have collected there.
The decision to have a gaiwan ‘session’ where we sit to explore a sequence of infusions, naturally creates a zone of focus.
3
Taking your tasting to another level
The time and space it takes
Infusing multiple times is another approach to making tea. By changing the ratio between leaves and water we make a more concentrated infusion. By keeping the infusions much shorter than we would with a teapot infusion we can avoid bitterness. As we progress through each infusion the leaves release the multiple elements their flavour chemistry at varied speeds. Thus the flavours and aromas of the first cup contain all the most rapidly soluble elements in the leaves. These flavour elements may not be present in the following infusions where we find the chemistry that releases more slowly. This sequence of concentrated ‘flavour moments’ gives us access to details that are lost in the full ‘soup’ of a 4 minute teapot infusion.
Unlike a full pot of tea, sat to the side as we busy ourselves doing other things, using a gaiwan demands a little more manipulation and attention. The decision to have a gaiwan ‘session’ where we sit to explore a sequence of infusions, naturally creates a zone of focus. You may well have seen tea enthusiasts sitting around a tea boat sharing this experience. Not only is the tea opening up the essential mysteries of its flavour, we are also in a more mindful state to breathe, appreciate and explore the process.
4
Connection to the leaf
5
Putting together all these factors of tradition, sensorial experience and taking the time to focus we end up with a very pleasant way to spend time and a means to explore the wonderful plant that we have been enjoying for years in a whole new way with a deeper understanding of its secrets.
TEA & GUT MICROBIOME
by Adi Baker In recent years the importance of good
to be focusing on a very simplistic aerial
bacteria
in
overview
been
focus
a
our
digestive of
system
countless
has
research
at
the
gut
microbiome
and
prebiotics and probiotics - and tea. Our
studies and a common topic of interest
gut
for
talking
negatively affected by what we feed it.
between
The food that we ingest is not just being
mainstream
about what
overall
media
health.
happens
in
our
The
when ties
digestive
system
and how it is linked to other processes in
microbiome
can
be
positively
and
eaten by us, but is the fuel for the good and bad bacteria that live in our bodies.
our body are truly fascinating. It's not as simple as was once thought, or at least not
as
simple
as
non-science
people
once thought.
Put
very
imbalance
simply, in
the
when
there
digestive
is
an
system
the
body does not work at an optimal level. There are a variety of "imbalances", but for the sake of this article we are going
SIDE NOTE: Many may get squeamish at the thought of bacteria inhabiting our bodies, but it's actually really neat that each person is walking around with their own colony of living organisms within them - for the most part, in a symbiotic relationship. I can't be the only person that finds this kind of cool... right?
Most people have heard of probiotics. A
recent
Report
Nielsen
stated
households
Health
that
say
&
Wellness
19.2%
that
of
US
"probiotics
are
important to them and seek them out for better health reasons." 1
Probiotics Health
are
defined
by
the
Organization
microorganisms administered
as
“live
which
in
World
when
adequate
amounts
confer a health benefit on the host”2. Some common probiotic rich foods are yogurt,
sauerkraut,
kombucha.
The
tempeh
miso
commonality
of
and
these
foods is that they are all fermented.
Fermented
foods
contain
beneficial
bacteria, and when you consume them you
are
your
introducing
body.
Our
new
bacteria
digestive
to
systems
already have bacteria in them, but the introduction
of
new
types
of
good
bacteria, from probiotic foods, creates diversity. This diversity has been linked to strengthening the immune system.
Once
you
invite
probiotics
into
your
home, you better have some prebiotics for them to keep them happy and help them carry out their beneficial duties (they
might
be
the
original
OTP).
Prebiotics are a type of fiber that our bodies "food"
cannot for
digest,
but
probiotics
serve and
as
a
good
bacteria in our gut. Some examples of foods
that
are
rich
in
prebiotics
are
apples, bananas, cocoa, garlic, onions, oats and tea.
SIDE NOTE: If you are interested in learning more about the link between probiotics and the immune system there are many resources and studies available online. Just do a quick Google and you can take a deep dive into the science behind it. There are always new studies coming out.
However, tea is a little different. The Camellia
sinensis
polyphenols.
It
plant
is
is
these
rich
in
polyphenols
that "act as metabolic prebiotics and matrix
for
probiotic
strains
and
exert
considerable effects on the intestinal environment intestinal
by
alteration
bacterial
of
the
population."3.
In
short, these polyphenols are beneficial to the good bacteria in our bodies.
There is already a lot of research on tea
consumption
contribution
to
microbiome,
but
and a
its
positive
healthy
more
gut
research
is
needed.
What
we
can
whirlwind
take
tour
is
away that
from
this
is
this yet
another reason to drink tea. So put the kettle on, make a cup of tea and know that you are throwing a tea party for your gut microbiome.
1. Nielsen.
Capitalizing
on
Health
&
Wellness Trends (2019). 2. Food and Agriculture Organization and
World
Health
Organization
Expert Consultation. Evaluation of health and nutritional properties of powder
milk
bacteria.
and
live
lactic
Córdoba,
acid
Argentina:
Food and Agriculture Organization of
the
United
Nations
and
World
Health Organization; 2001. 3. Lacey
AL,
Pérez-Santín
E,
López-
Caballero ME, Montero P. Survival and metabolic activity of probiotic bacteria
in
green
Sci Technol. 2014
tea.
LWT
Food
SIDE NOTE: The majority of research on tea as a prebiotic has been carried out on black and green tea (both from the Camellia sinensis plant).
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 Tea & Herbal Association of Canada (Toronto & Vancouver), through Cambridge Tea Academy (UK). As well, courses are available online through the Academy of Tea, ProTea Academy in Italian and at Escuela Mexicana de Té in Spanish.
LEARN MORE AT TEASOMMELIER.COM
TEA SOMMELIER COURSES
WHAT IS A
Post-Workout Tea ...Yes! by Michael Prini Certified TAC Tea Sommelier® Professional & Owner of Blink Tea
It’s no secret that post-workout hydration is crucial For
to
many
proper that
recovery
means
and
downing
endurance. water
or
a
go-to sports drink to replenish electrolytes, fight fatigue or replace glycogen lost during a
strenuous
workout.
For
others,
unsweetened cherry juice is the quick fix. But did you know that black and green tea can achieve the same, if not better results?
Why Tea Works In
a
2010
study,
athletes
found
many
benefits from drinking tea after completing intensive
sprints.
Their
bloodwork
showed
that they had higher antioxidant levels and lower cortisol levels after drinking tea rich in theaflavins, found in black tea. The tea also provided less delayed onset muscle soreness for the athletes.
Green
teas
recovery
as
antioxidants polyphenol
provide black and than
much tea.
the
Packed
catechins, found
same
in
a
with
simpler
black
packed with antioxidants, but comes in a bit
low
on
sodium
and
can
cause
stomach upset if drunk too fast.
tea,
green tea can also help reduce muscle
Hot or Cold – It’s Your Choice
damage caused by exercise. As a bonus, green
tea
can
help
speed
up
fat
loss,
especially if it’s unsweetened.
For anyone thinking a hot cup of a tea is the last thing they’d want to throw down after a run or HIIT workout, we hear you.
Of that
course, help
Chocolate replace
there with milk
are
post has
essential
other workout been
beverages
Luckily,
recovery.
effects
found
electrolytes
teas
have
whether
the
same
consumed
recovery
hot
or
cold.
to
All the more reason to keep some cold
and
brew ready in the fridge, whether as part
replace lost glycogen. Coconut water is
of
your
high in potassium, magnesium and is
regimen.
post-workout
or
streaming
PIZZA by Shabnam Weber
It's generally agreed that pizza was invented in Naples, Italy. We can argue whether it was a particular chef in Naples or if it was simply the evolution of a flatbread with toppings made in the region, but I think we can all agree on one thing - we're grateful for pizza! It's that delicious hot slice, quickly eaten on the street after a night out, or the take out choice almost everyone agrees on. But what I love most about pizza is the simple home version that is so easy to make. In the next few pages, I'm going to give you the building blocks for making your own pizza - and hope you try one, two or all of these options.
1
Make your own pizza dough. Dough making is so simple, but it does need time to rest, so make sure to have some on hand.
2 3
Decide on your base. Are you making a red pizza, a white pizza or even green. I love having some options in my fridge, Prepare some base sauces and store them in your fridge for several weeks.
Choose your toppings. The usual order is sauce, cheese and then toppings. I prefer a few toppings to lots. You don't want to make your pizza heavy, that's when it gets soggy.
Pizza dough stretching is as important as pizza dough making. First you'll start by punching it down - that deflating pillow is so satisfying. Cut the dough in half and either wrap and store half or set aside for a second pizza. You really shouldn't use a rolling pin for your pizza dough. It deflates all the fabulousness. And I'm certainly no pizzaover-my-head-spinner, so I suggest just gently stretching it out and letting gravity do some of the work.
I love a pizza stone, so if you like making pizza, I think it's a great investment. Preheat your oven to 475 F with the stone in (if using). Stretch out your pizza onto a surface that you use to slide your pizza into the oven with - or just on a baking sheet. Cornmeal is your friend here, so be sure to dust under the dough beforehand!
sauce
RED SAUCE Of course you can use a pasta sauce here if you want. But the difference between a pasta sauce and pizza sauce is primarily thickness. Pizza sauce has a lower water content.
What you'll need:
LET'S COOK
2 Tbsp olive oil 1 clove garlic, minced 1 28oz. can crushed tomatoes 1 6oz. can tomato paste 1/2 Tbsp sugar 3/4 tsp salt Freshly cracked black pepper 2 tsp ground Pu-Ehr tea
What you'll do:
Sauté garlic in olive oil over medium heat for 1-2 minutes, or just until soft and fragrant. Add the crushed tomatoes, tomato paste, sugar, salt, tea and some freshly cracked pepper. Stir to combine. Cover the pot, allow to come to a simmer and reduce the heat to low. Allow your sauce to continue simmering for at least 30 minutes.
Cooking is about emotion, it's about culture, it's about love, it's about memory. Massimo Bottura
Green Tea Pesto What you'll need:
2 1/2 cups fresh basil leaves, packed 1/3 cup steeped Green Tea Mint 1/2 cup freshly grated Parmesan 1/2 cup extra virgin olive oil 1/3 cup pine nuts 3 cloves garlic 1/4 tsp salt, or more to taste 1/8 tsp freshly ground black pepper, or more to taste
What you'll do:
Place basil and pine nuts in a food processor and pulse, don't over grind at this point. Add garlic and cheese, pulse a few more times scraping down the sides. While the food processor is running, in a slow stream add the steeped tea and the olive oil so that it emulsifies. Make sure your pesto isn't runny. Season to taste.
GREEN SAUCE
¼ cup butter 1 cup heavy cream 1 tbsp lapsang souchong tea 1 clove garlic, crushed 1 ½ cups freshly grated Parmesan cheese
What you'll do:
Make ahead: Place cream in saucepan with tea and bring to a simmer. Take off the heat and allow to steep 10 minutes. Strain tea out. Melt butter in a medium saucepan over medium low heat. Add steeped cream and simmer for 5 minutes, add garlic and cheese. Whisk quickly, heating through.
WHITE SAUCE
What you'll need:
What you'll need:
BLACK SAUCE
2 cups pitted, brine-cured olives 1/4 cup steeped Pu-Ehr tea 3 tbsp capers rinsed 1 1/2 tbsp parsley coarsely chopped 3 cloves garlic 3 tbsp fresh lemon juice Salt and freshly ground black pepper 1/4 cup olive oil What you'll do:
In a food processor, combine olives, tea, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse just until everything is coarse. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper. Don't season with salt beforehand, the olives are salty and you may find you need nothing extra.
SGNIPPOT
JASMINE PICKLED ONIONS What you'll need:
½ cup apple cider vinegar 3 tsp loose or 3 teabags Jasmine tea 1 tbsp sugar 1½ tsp kosher salt 1 red onion, thinly sliced What you'll do:
Steep tea in 1 cup water at 80C for 5 minutes. Remove tea. Combine vinegar, steeped tea, sugar and salt in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
PU-EHR SAUTÉED MUSHROOMS What you'll need:
1 pound mushrooms - mix the types for more interesting flavours 1/3 cup steeped PuEhr tea 1 tbsp soy sauce 2 tbsp olive oil 2 tbsp butter 1/3 cup white wine optional 1 sprig fresh thyme 2 cloves garlic minced
What you'll do:
Slice cleaned mushrooms into thick slices. Add butter and oil to a pan and heat over medium high heat. Add the mushrooms to the pan and toss with olive oil mixture. Add steeped tea, soy sauce and white wine, allow liquid to cook down. Add garlic and thyme. Turn heat down and allow excess liquid to cook off. Remember to occasionally stir. Season with salt & pepper to taste.
SENCHA PRESERVED LEMONS What you'll need:
8-10 lemons 1/2 cup Kosher salt 1/3 cup steeped Sencha green tea 1/2 cup freshly squeezed lemon juice
What you'll do:
Put 2 tbsp of kosher salt at the bottom of your canning jar. Clean the lemons. Cut off 1/4-inch from the tip of the lemons. Cut the lemons lengthwise in half, but keep the lemon attached at the base, do not cut all the way through. Make ake another cut the same way, as if you were cutting the lemons into quarters, but not all the way through. Gently pull open the lemons and sprinkle well with kosher salt, inside and out. Put the prepared lemons in your canning jar and press them down so that their juices come out and rise to the top. Pack the jar with lemons, add tea and lemon juice if necessary lemons must be fully covered. Sprinkle some more salt on top. Close the lid to the jar and let sit at room temperature on the counter for a few days. Turn the jar upside down every so often. After a few days put the jar of lemons in the refrigerator for at least 3 weeks, until the rinds of the lemons soften.
To use:
Rinse lemon removing salt. Discard any seeds. Remove the pulp. Thinly slice or chop the preserved lemon rind to use.
COLD BREW
by Gabriella Lombardi
With a quality tea it is really easy to prepare an
Certified TAC
excellent
Tea Sommelier® Professional
party, for an original aperitif or simply to quench
& ProTea Academy President
your thirst on hot summer days.
The Tea and Herbal Association of Canada recommends that tea prepared using the cold brew method should use products where cold brewing is specified. As well, ensure that equipment used is thoroughly cleaned.
ice
tea
to
offer
to
friends
during
a
I say “ice tea” instead of “iced tea” because there is a difference: iced tea refers to hot tea that has been poured over ice; ice tea is tea that has been cold brewed before serving, which minimizes the diluting effects of the ice.
The secret in preparing the best ice tea is in fact to cold brew it. It is not only simple and easy but it
produces
brewing
-
balanced
which
is
a
flavours, slow
thanks
and
mild
to
cold
steeping
process that creates a smoother and sweeter tea.
As cold brewing does not involve hot
leaves.
water, it is perfect during hot summer
temperatures,
months.
inactive, but at room temperature and in
Once you steep tea in cold water, you
With
contact
very
hot
the
with
or
very
spores
water,
cold
remain
they
can
reactivate, and this is to be avoided.
will never go back to your old habits of brewing ice tea.
First of all, choose a bottle that has a strainer, scale 15 g of tea leaves and
As the bitterness and harshness of tea
pour about 750 ml of cold water onto
depends on the tannins, which are not
them. If in the area where you live the
extracted out of the tea in cold water,
tap water has a high concentration of
the cold method means no more bitter
total
or astringent ice tea!
bottled water. Not all water is equal. It can
With
cold
infusion,
a
more
delicate
dissolved
be
solids,
considered
prefer
hard
or
soft
soft
depending on its mineral content.
drink is obtained, a scented water with a crystal clear colour, without a bitter
All tea families, no matter if they are
aftertaste.
pure
leaves
You
in
need
a
to
glass
put
the
tea
jug.
It
is
excellent
recommended to use glass instead of
cold
plastic.
result
Plastic
containers
tend
to
leave odours behind. So,
pour
a
litre
or
fresh
or
room
beverages
water,
but
could
leaves
of
flavoured,
of
be
can
when
the
steeped
best
obtained
Darjeeling
become
black
in
surprising from
the
teas
and
Japanese green teas. In fact, the most
temperature water on the leaves. And
recommended
then immediately place the jug in the
method
refrigerator for at least 6 hours, even
Gyokuro, Kukicha and Hojicha.
are
teas
for
this
brewing
Fukamushi
Sencha,
better overnight. If After
this
time,
it
is
possible
to
filter
you
choose
an
umami
Japanese
green tea, you should move your bottle
the leaves before serving the ice tea.
upside down a couple of times to mix
It
is
advisable
temperature,
not
as
to
infuse
bacteria
in
at
room
the leaves before refrigerating, and let
the
form
it steep at least two hours or more. It
of spores may be present in the dry
takes time to extract the sweetness
and
vegetative
note
from
Japanese
wine during your lunch and taste this
green tea, so the ideal solution would
new
be preparing it before going to bed.
pairing!
The
perfect
flavour
will
be
and
amazing
a
down again a few times just like when
would
you
typical
movements and
will
lighter
stronger
help
layer
and
it.
mixing
on
duller
food
All you need is:
Before serving, turn your bottle upside
preparing
and
extracted
to the maximum while you sleep.
were
tea
These
the
top
paler
with
liquor
at
teapot
or
be
the
handle)
the
the
leaves
tea
jug
choosing
and
Japanese
a
(the
a
kyusu,
extremely
teapot
of
our
ideal the
ergonomic
with
a
favourite
side
green
bottom, as tea leaves have sunk during
tea (use 6 grams of tea for a 400
extraction.
ml teapot)
your
Always
glass
keep
bottle
for
in
mind
cold
that
brew
is
ice cubes taken out of the freezer
nothing else but a glass teapot.
in a quantity that is enough to fill the teapot
When tea leaves remain for too long, the astringency will appear. To avoid
When you are ready, put the tea leaves
it, pour everything into a decanter or
in the kyusu or in the container of our
another glass bottle, so to inhibit the
choice, and then cover them with ice
over-steeping. can
be
The
stored
cold
in
the
brewed
tea
cubes
fridge
and
filled.
until
the
teapot
is
completely
consumed within 24 hours. At this point, leave it without a lid, be To
enjoy
your
maximum with
to
touch
brew
impress
guests
patient and wait for the ice to melt. This
is
definitively
Zen
experience.
aroma
extremely umami and very sweet, with
your
favourite
Japanese
So
green
tea or first flush Darjeeling as a white
allows
meditating
are designed to enjoy both taste and temperature.
which
a
luxurious
cold
and
the
serve it in a wine glass. Wine glasses
at
style
your
to
exercise,
even
of
tea
elegance,
drink
a
or
cold
and This
you
to
unique infused
no astringency or bitter notes.
live
a
sensory tea
is
The for
K
ō ridashi
cold
preparation
brewing
all
is
the
Japanese
best
green
cubes and your cold Matcha is ready to be served.
teas, especially Gyokuro and the most sought-after spring Sencha. But it also
As
lends
preparation to make an iced Matcha is
itself
delicate
floral
Chinese scented
a
well
and
green by
magnolia name
very
teas
or
such
And
why
and
the
notes
of
slightly
alternative,
different
the
from
the
proper
procedure
naturally
just explained. In a bowl add 2 grams
jasmine,
of tea powder and 70 ml of hot water
as
osmanthus
few.
sophisticated
taste
nutty
contact, and
to
an
teas,
not
to
try
ladylike
the
Korean
green teas or the Vietnamese lotus tea
and
whisk
traditional
in
the
usucha.
same Pour
way your
as
the
bowl
of
Matcha into a glass filled of ice and serve your Matcha “on the rocks”.
with this method as well? The result is simply
remarkable,
a
caressing
sensation for the palate.
One
of
brewing
the is
latest
this
trends
pretty
in
cold
iced
Butterfly
herbal,
caffeine
Pea Flower Tea Latte. Also, ceremonial Matcha can be used for more “casual” tea drinks as many
It
ways
to
recently
enjoy
Matcha
diversified.
More
on
many
free cold brew for those looking for a
and
more,
lighter beverage. To prepare this cool
occasions.
Outdoor
activities make Matcha simply perfect in a picnic setting. You can bring your cold
Matcha
example. new
in
And
flavours
a
you by
thermos can
flask,
even
adding
for
create
sugar,
milk,
fresh fruit or fresh ginger, mint, lime, etc to your Matcha.
To prepare a cold Matcha add 10 ml of water at room temperature to 2 grams of Matcha and mix slowly until you get the
density
of
a
pesto.
Then
add
another 10 ml of hot water and knead using a tea whisk. Add 40 ml of cold water
and
whisk
again
alternative
been
sweets preparation as well as to drink easily
an
have
Matcha powder is used for food and
it
is
vigorously
20-30 seconds. Add two – three ice
for
and funky blue herbal tea you can
follow the technique mentioned above
The
steeping
time
should
be
30-60
on how to prepare ice tea.
seconds longer than the recommended time for the specific tea family. Once
Froth the milk using a french press to
the tea has been filtered, it must be
add
poured
texture
to
your
drink.
Fill
your
into
a
shaker
filled
with
ice
glass with ice and pour your cold brew
cubes.
herbal tea. Then add the frothed milk.
The ideal would be making ice cubes
If you want to make it sweeter you can
in advance using the same tea, so as
also add sweetened condensed milk or
not to dilute it too much. In this case it
vanilla extract.
is
not
necessary
to
infuse
the
tea
leaves for an additional minute. Just
a
tip:
combining
sweetened with
half
condensed
vanilla
extract
cream
milk
gives
or
together
However, if you decide to prepare an
frothed
iced tea, even with normal ice cubes,
the
milk a beautiful texture allowing you to
the
result
is
excellent,
just
keep
in
create pretty swirls.
mind to allow extra infusion of about 30-60 seconds. To sweeten (but this is
Last but not least, remember that cold
optional)
brewing
tablespoon of liquid brown sugar and
is
not
the
only
technique
in
you
and
served in red wine glasses, garnished
case
you
with fresh fruit.
hot
store need
your a
water intense
tea
quick
to
get
and
for fix, a
to
make
hours.
In
you
can
use
with
a
drink
sustained
flavour
in
more few
minutes. How to do it? Just infuse 2-3 g of tea per 150 ml of water.
Now
that
all
secrets
is
for
ready
to
a
not
time
tea
add
finally
enough
iced
to
preparing ice tea, especially if you do have
your
need
making
be
the
perfect ice teas have been revealed, refresh your summer!
TEAR DROP IN THE SEA EXPLORING THE STORY OF TEA IN SRI LANKA
by Karen Donnelly
Oh, yes!
This is what tea tastes like.”
Certified TAC Tea Sommelier® Professional
Classes on a single production style of tea is one of my favorites to teach. manufacture
comes
The magic of terroir and
through
so
clearly
sampling teas from different origins. a
selection
of
black
teas
for
when
I will set up
students
to
try
-
Assam, Darjeeling, Malawi, Kenya, Ceylon, China, and Nepal.
As the teas are sipped, one after the
other, there will be nods, some “hmmmms” and a few “wow’s.”
However, it’s the sip of the Ceylon
teas that will prompt a few to smile and murmur “Oh, yes. This is what I know - this is tea.”
The beautiful, lush island of Sri Lanka is located in the
Bay
India.
of
Just
Bengal 65,610
just
off
square
the
southern
kilometers
in
tip
size,
of Sri
Lanka is just slightly larger than the US state of West Virginia and yet is blessed with the soil, “36 microclimates” support
the
and
a
range
production
of
of
some
elevations of
the
quality and best known teas in the world.
that
highest
Seven
different
growing
regions
mean
a
was
possible.
difference in flavor profiles to please any
production
tea
devastating,
lover.
growing
regions
Ruhuna Kandy
to
the
to
regions and
From
the
of
Uda
the of
hot,
humid
Sabaragamuwa
mid-growing cool,
misty
Nuwara
low-
of
high-growing
Eliya,
Pussellawa,
regions
&
Dimbula,
each
region
Uva,
Ceylon
Despite teas
known
it
over.
did
infrastructure
that
pack
in
along
had
and
Although
leave
plantations,
the
place
with
been
move
coffee
the
built
to
coffee
to
market.
The Tea Planter
distinctions, bright,
James Taylor had come to Ceylon from his
pale gold to copper cup that is brisk and
native Scotland as a 16-year old in 1852.
flavorful.
are
regional
mid-1880’s,
was
established
process,
the
brings
distinct flavors influenced by their unique terroir.
By
for
their
Ceylon teas may be a blend of
He started work on the coffee plantation
different growing regions to single estate
of
teas
neighboring
such
as
Lover’s
Leap,
Sylvakandy,
Kenilworth, St. Coombs or Balandoda.
only
Naranghena
6
but
moved
Loolecondera
weeks.
Almost
to
estate
the after
immediately,
he
was given some responsibility over several The 150+ year history of tea growing in Sri
estates,
Lanka
colonialism.
hard for us to imagine a teenager having
Taking full control of the island by 1818,
this kind of responsibility, especially with
is
Ceylon,
based
as
Sri
in
British
Lanka
was
called
under
British control, was famous for its coffee. Ceylon
coffee
was
considered
a
including
no experience. and
highly
supervising
labor.
It’s
It was the widely known
regarded
Scottish
education
system that made this possible.
“international brand” and made up 85% of the total export value of Ceylon.
By 1860,
Education
was
a
very
important
part
of
there were around 800 coffee plantations.
the Scottish culture and open to all.
How did Ceylon tea take coffee’s place in
best
esteem
found in the region of northeast Scotland
and
Although main
as
a
certainly
factors
determined
not
stand
tea
leading
exclusive,
out:
planter,
export? three
coffee
rust,
and
master
a
a
marketer.
literacy
rates
and
education
The were
where and during the period Taylor spent his
youth.
including
A
wide
surveying
range
were
of
subjects
offered.
This
area of Scotland was also known for its advanced
The End of Coffee
agriculture
world-wide.
Since
system,
the
1760’s,
respected continued
advancements were made in farming that Coffee first
leaf
seen
disease on
or
coffee
coffee
rust
plants
in
was 1869.
Because it was a single crop, grown on densely
positioned
estates,
concentrated
resulted
in
efficient
better
use
marketing. development
of
This
in
and
needed
use
of
land,
labor,
capital
turn
influenced
growth
in
the
of
a
agriculture
and and
variety
in one area - the Kandyan Highlands - the
trades
rapid spread of the leaf disease spoors
Taylor loved learning and was naturally
the of
practice.
curious.
He
came
to
Ceylon
with
this
information and experience.
strong, broad base of education that he
collaboration
and
would use and build on over his 40 years
experimenting
at Loolecondera.
production,
his
with
Taylor
Through this
own
tea
ongoing
growing
developed
the
and now
well-known “fine plucking” of 2 leaves and Indeed, grow
although
tea
in
very
Ceylon
early had
attempts failed
to
where
a bud and preferred hard withering of the fresh
picked
leaves.
James
Taylor
is
coffee succeeded, Taylor was encouraged
remembered as the Father of Ceylon Tea,
to
using
recognized as a pioneer tea planter, and
When
for
experiment
old
tea
with
bushes
entrusted
varieties)
on
with
combination
the
the
estate. tea
China
was
seed
and
determined
these seeds thrive. on
production
hybrid
of
he
tea
(a
his
help
Assam to
make
The Marketer
estate
in
1868
and
In
contrast
The first planting did
James
not
second
confident,
successful. this
the
planting
was
When the coffee crops failed,
established
successful
production of tea in Ceylon.
planted the seeds. but
establishing
He cleared 20 acres
Loolecondera
grow,
in
tea
garden
was
to
Taylor,
businessman.
the
Sir
quiet,
Thomas
boastful, As
a
self-effacing Lipton
and young
was
a
successful man,
he
was
ready.
inspired by his parent’s little neighborhood
The first shipment of Ceylon tea sent to
grocery store and saw an opportunity to
the London Tea Auction in 1875.
grow this one shop into a Lipton Shop in every town in Scotland.
James
Taylor
readily
collaborated
with
other planters, giving credit for shared
Lipton believed
advertising and marketing were important to grow his business and he was very, very
good at it. Observant, keenly aware of what was important to potential customers, his ads were
sometimes
funny,
exaggerated,
eye-
catching and most importantly, unforgettable. By
1880,
there
Markets
in
next
he
were
his
than
the
to
make
already
customers.
in
200
Having
name
saw
area
more
Scotland.
established trade,
were
in
the
of
name.
place,
already
general
possibilities his
Lipton
tea His
serving
store as
the
markets
thousands
of
Once Lipton decided to enter the
tea business, he was determined to be one of the
world’s
largest
eliminated
the
wholesaler,
lowering
tea
merchants.
middleman the
and
cost
He
became
of
tea
to
a his
customers and undercutting other merchants. Blending hurdle two
good,
to
tea
flavorful
overcome. judges
and
teas
With staff,
was
the
the
next
assistance
they
blended
of
and
sampled until they came up with the first blend they would sell in the new tea department of Lipton’s. the
Lipton was the first to prepackage
tea
in
Customers marked
set,
loved
with
premeasured the
clean
quantity
amounts.
packets
and
plainly
price.
The
shopkeepers also found them easier to handle. Realizing that water was important for a good cup
of
bring
tea,
out
available
Lipton
the in
had
best
the
his
teas
flavor
area
it
blended
using
was
the
sold.
to
water These
specially blended teas were advertised as “the perfect
tea
to
suit
the
water
of
your
own
Ceylon
and
town.”
In
1890,
Lipton
secretly
left
for
purchased tea estates in Uva and Pussellawa. He
spent
the
properties employees,
needed
and
the
banish
money
to
conditions waste,
“improve
of
the
introduce
my
native up-to-
date methods and install modern machinery.” .
On his way home from Ceylon, he came up
valuable
with “Direct from the Tea Garden to the
blending,
Teapot”
this
doing the largest trade in Ceylon tea are
appealing slogan for many years, he made
selling them unmixed as a specialty, and
Ceylon tea famous throughout Europe and
find
America. And because he owned the tea
appreciated by the consumer.”
as
his
sales
pitch.
Using
for
drinking
and
their
unmixed
those
superb
than
retailers
quality
for
who
are
thoroughly
plantations, he could add the Lipton name directly
on
the
tea
packets
(the
first
Because tea production began under the
retailer to do so), along with an image of
British, the style of tea most desired and
a Tamil tea plucker and his slogan. He sold
most
so much tea, that he was forced to buy
could
and blend tea from other sources to keep up
with
the
the
minds
demand.
of
the
It
didn’t
customers,
matter. Lipton
In
was
widely be
Today, includes
known
prepared Ceylon white,
was with
tea
green
black milk
tea
and
that
sugar.
production and
also
oolong
teas.
Sri Lanka is the 4th largest tea producing
Tea and the Tea was Ceylon.
country in the world.
An excerpt from Tea and Tea Blending in
Now, a new generation of Sri Lankan tea
1894 supports the value placed on Ceylon
entrepreneurs are showcasing a variety of
tea.
handcrafted
“As regards the value of Ceylons for
teas
created
outside
blending purposes, we may say that, as a
traditional orthodox production styles.
rule,
2020,
they
are
matchless
for
fullness
of
seven
tea
producers
create
the
Ceylon
body and richness of flavour, but they lack
together
the
Tea Association (CATA).
strength
varieties.
and
grip
of
many
Indian
Their qualities render them more
to
small
the In
came
Artisanal
Their goal is to
reach those discerning tea lovers around
the world who are moving away from mass produced
blends.
These
consumers
quite lovely in form and flavor.
are
seeking out high-quality, unique, & small-
Ladaluchakra, green tea.
batch
withered, rolled, and looped to form rings.
that
produced
also
teas
support
from
tea
growers other
As the tea is steeped, the loops unravel
words, they want the tea they purchase to
infusing the flavor of honeydew melon and
be
tangy green apples.
delicious
and
sustainability.
make
a
In
The leaves are
difference
by
supporting small farmers and workers with increased income and the continued care
Muguru, black tea.
of
leaves
the
earth
through
natural
growing
practices.
that
are
Made from very young
withered,
handspun
and
knotted at one end resembling a comet. Steeping to a pale gold cup, it is a slow
Udena Wickremesooriya, CEO of Kaley Tea
release tea infusing the cup with malt and
and
a sweet finish.
Secretary
of
CATA
describes
CATA
simply as tea artisans “connected around natural,
healthy,
artisanal
cuppa
with
The flavor opens up with
each infusion.
an
authentic story – and of course, it comes
Forest Hill Tea Factory
from Ceylon.”
Located Forest
in
Hill
the is
Sabaragamuwa
considered
the
Province,
pioneer
of
As James Taylor did when he joined other
Ceylon Wild Tea.
planters to make growing tea successful,
year old abandoned tea plantation 2,900
these new tea growers are collaborating
ft. in elevation, the plantation is now filled
with
with
each
other,
plants,
nurturing
other.
The
sharing and
results
tasting
notes,
supporting
are
an
each
exciting
range of tea production styles.
new
Here are
about
900
Originating from a 130-
tea
trees
40-50
ft
tall.
And yes, their skilled pickers must do their plucking after making this climb! Hill’s
mission
just a few of these estates with featured
undamaged,
teas.
teas
under
important,
is
to
provide
hand-picked, hygienic
this
is
high
Forest quality,
healthy,
conditions.
community
rare
Just
driven
as
and
The Lumbini Tea Valley
forest friendly.
Founded in 1975, Lumbini Tea is located on
Forest Hill Tea Rod: Crafted into a natural
the
“tea
edge
of
the
making
award
Lumbini
Tea
Sinharaja
winning
has
started
rain
teas. an
forest,
Recently,
organic
tea
farming project to grow tea free from the
and one
bag”
by
twisting end.
taking
2
together Five
stars
leaves
into for
a
and
rod
this
buds
tied “cup
at of
wildness” black tea.
pollution in the air and water created by industrialization.
Forest Hill Pink Green Tea: Produced from a rare clone of Camellia sinensis leaves,
Along with their traditional teas, Lumbini
the tea turns a pink color when a squeeze
Tea features 5 handcrafted teas that are
of lemon is added.
Amba Tea Estate
Virgin White Tea: Women, wearing gloves, harvest
unopened
by
with
gold
Sir Lanka, Amba’s mission is to hire from
untouched buds into a bowl.
the local community with high wages and
under 30 grams per day, the buds are then
preserve
sun-dried under filtered light, never direct
environment. local
restore
Amba
community
to
also
the works
produce
natural with
and
the
export
sunlight.
scissors,
snipping
An organic farm in the Uva Highlands of
and
plated
buds
dropping
the
Harvesting
This tea sells for $1,500 USD per
kilo and in demand for its high antioxidant
artisanal products.
levels and delicate floral notes.
Famous for its hand-rolled teas, the estate
Whether you enjoy classic and traditional
also process a range of spices and herbs.
or innovative and unique, look for the Lion Logo, symbol of quality.
Amba Black Gems: Before oxidizing, small
that
balls of tea are formed using only 1 leaf
blended or single estate, and is packaged
and a bud.
in Sri Lanka.
These small balls unfurl into a
the
tea
is
100%
You can be sure Ceylon,
whether
coppery cup of robust flavor.
References: Vangedi Tea”):
Peko
This
(“Thieves
black
tea
is
Tea”
or
made
“Illegal
the
way
World Tea Day Webinar May 2021, hosted by the Ceylon Tea Traders Association.
estate workers would have produced their
Sri Lanka Tea Board,
tea
www.srilankateaboard.lk
at
home.
The
fresh
leaves
are
pounded by a mortar before oxidizing and
McCarthy, Angela & Devine, T.M., (2017)
drying.
Tea and Empire: James Taylor in Victorian
It was considered illegal because
it meant the workers must be stealing tea
Ceylon,
leaves.
Lipton, Thomas
Today, Amba produces and sells
this style of tea.
Manchester University Press (1932) Lipton’s
Autobiography, Duffield and Green, NYC Koehler, Jeff
Herman Teas, Handunugoda Tea Estate
“How Lipton Built an Empire
by Selling ‘Farm to Table’ Tea, October 25, 2016, The Salt, NPR.org
Located in the Southern Province, Herman
A member of the firm of Lewis & Co,
Teas are organically grown and unmixed.
(1894) Tea & Tea Blending, Eden Fisher &
Their “Tea without Tears” means fairness
Co., London
in business with benefits for workers and
www.lumbiniteavalley.com
their communities.
www.ceylonwildtea.com
Although they produce
white, green, oolong and black teas, it is
www.ambaestate.com
their white tea they are famous for.
www.hermanteas.com
On the Shining Big Sea Water by Indi Khanna
Indi Khanna's life has been tea.
He has lived
and breathed tea for 45 years.
To say he is
a fascinating treasure trove of stories, would be a gross understatement. writing
his
thoughts
and
Indi
has
memories
been
for
the
past few months, and we thought we would share one with you. Khanna,
make
explore
not
beautiful (
sure
only teas
teanteas.com
Planting
per
If you don't know Indi visit
his
stories
of
the
and
sé
you
is
Tea'N'Teas,
but
also
Tea
the
Studio
teastudio.info). all
about
the
outdoors.
Tea plantations, wherever in the world they be, generally being located in areas which are more remote than most other plantation crops, are even more so about being out on a limb. the
Which is what Assam was all about,
wide
open
spaces
–
the
great
boondocks!
For
anyone
planting plantation
who
is
not
community, is
as
far
a as
a
member visit
one
to goes
of
the
a
tea
to
convinced that they’ve reached the great
be
outdoors. On the other hand, for us who
agile
were
over any obstacle. Those forays when we
planters
perspective
or
put
least
in
correct
get
us
yarn in itself, I’ll leave those for another
irresistible itch which came on at regular
day
intervals to head out further afield into
stopping on the Assam side of the river
the
without actually driving across.
and
of
would
there was this hankering, almost like an
wild
SOME
drive
would drive deep into Arunachal being a
more
for
it
4-wheel
us,
even
at
to
little
wide
open
and
for
now
confine
this
yarn
by
spaces. Ron Being
the
Doom
of
my
‘very
were as far north east one could get in
of an outdoorsman than I was/am, had
Assam since going further east (while I
knocked
believe this has changed now with a new
wonderful almost seaworthy contraption
bridge
on
would
directly
the
Lohit)
literally
into
the
end
mighty
district
one
senior to me’ close friend, an even more
spanning
Dooma
another
we
one
in
Sircar,
meant up
that
driving
Brahmaputra.
together
his
estate
contrivance generally
an
(Balijan
literally accepted
absolutely
North).
This
reaffirmed
the
view
that
the
Conversely if one managed to get across
planters brain was fertile and ingenious.
the river, which was possible only if one
Ron’s
got to the other side using the series of
started
with
ferries which linked Assam to Arunachal,
barrels.
The
that
each
breathtaking
crossing
opened
up
what was literally a whole new world to
so
the
100%
intrepid
traveller.
Which
amazing
nautical
were
that
twelve top
and
200
one
proof
of
and
the
marvel
litre
bottom
seam-welded
each
leak
engineering
old
plates
very
of
carefully
barrels
airtight.
oil
were
These
12
world we were able to explore only after
buoyant drums were clamped together in
the
two rows of six each. The front end of
clutch
of
us
who
were
always
wanting to explore further, upgraded our
each
vehicles
seventh barrel which had been cut and
from
the
old
stodgy
Mahindra
jeeps to the Gypsy, a compact and very
of
the
two
series
of
six
was
shaped into a pointed cone similar to
a
the
prow
of
a
ship.
On
these
two
and
a
clutch
workers
us
platform made of thick marine plywood.
The
This platform became the base for a hut
three families. Ron & Marion with their
like structure assembled piecemeal using
two girls (Rokono & Anita), Jeetu & Kirti
lightweight
with their two boys (Vijai & Jai) and Kitty
piping
bolted
on to the plywood and topped off with a
&
thick
Muskan).
tarpaulin.
floating the
In
hutment.
whole
short, The
a
no-nonsense
added
thingamajig
beauty
being
of
that
it
could be assembled and taken apart in a matter
of
required
half to
an
hour.
knock
All
that
with
when
gang
our
two
There
we
of
adventurers
progenies
were
also
contraption.
had
a
(Madhav
couple
one
were
or
of
two
&
trips other
curious (what the f*** are you guys up to?) friends join the bandwagon.
was
or
to
Once knocked together and with the raft
work
of
loaded up with us 12 or more souls, dry
engineering being many pairs of strong
provisions for three days, sleeping bags,
hands, each armed with a spanner and a
plenty of beer and rum, a kerosene stove
screwdriver.
and
disassemble
this
together
I
regular
the
help
unload
conduit
assemble
to
pontoons, placed eight feet apart, was a
steel
and
of
creative
Remember
the
Meccano
sets of old!?
other
would
odds
give
the
and
ends,
raft
a
the
push
workers
to
get
us
afloat after which we were on our own. The
stern
rudder
of
of
the
sorts,
raft, was
equipped propelled
with
a
with
a
The
gang
vehicles
‘mighty’ 5 HP petrol driven boat propeller
instructed
which
way
Ron
had
acquired
from
of
workers
and
the
to
downstream
It was this beauty which actually opened
during
up a whole new world for us!
even a single soul.
least
a
couple
of
times
during
the
year when we had an extended holiday
which
is
with
having
three the
been
days
river
our
later
at
the
72 hours of utter bliss
we
Aqua-gypsies
us
on
Dibrugarh ghat.
At
lorry
meet
somewhere.
along
would
what
not
we
encounter
became
for
totally
ill-
those three surreal days.
(usually the new year break and the one during
Bihu)
families
would
on
the
head
estates,
to
what
three
could
be
The
tiny
propeller
equipped
to
handle
ungainly
river which is one of the main tributaries
impossibility.
of the Brahmaputra. Our launch pad was
struggling
the Lohit of at the point where the icy
would get sucked in by the current of the
cold waters of the snow melt storm down
river,
using
from the high mountains of Arunachal to
long
bamboo
surge
ourselves
Assam
Valley
at
Alubari
while
the
so
bravely
engine, poles
midstream carried
upstream
with
the
the
to
would
along
of jeeps accompanied by a lorry loaded
flowing waters of the river.
rudder
gently
after
the
we
and
steer
which by
an
engine
put-putting
Ghat. We’d reach the ghat in a convey
up with the disassembled pontoon raft
get
And
going
and
heavy
the
made
this
termed a ‘lands end’ of Assam, the Lohit
into
load,
engine,
we fast
Half
a
day
downstream
Alubari
Which meant that one of us men would
Ghat the Lohit disgorges itself into the
be required to brave the icy cold water,
main
having to jump in to lift up the engine for
Brahmaputra,
which
from
is
when
we’d
find ourselves in what could pass off as
the
an ocean.
was being replaced and hammered into
360 deg around us and as far
necessary
pin
merrily on its way, being carried along by
have
spread
land in sight, we’d suddenly hit a sand
on to the side, to be pulled up only after
bank
the job was completed.
shallow the
that
one
pontoon
till
the
much
that
would
the current with the repairman hanging
with
so
river
water
could
walk
suddenly
with
continuing
no
and
out
the
be
the
but
places
would
While
position,
In
raft
job.
as the eye could see, there was nothing water.
the
repair
being
so
alongside
and
without
While
we
used
to
carry
some
cooked
warning the sand bank would give way
food for day one, we sustained ourselves
to a steep drop into deep water.
While I
on the next two days cooking our food
don’t have a photograph to prove this, I
on our little kerosene stove which was a
have actually stood in the middle of this
feat
mighty river, with no land in sight, taking
moving the pan around, trying to catch
a pee!
the
Yup!
Many a time I’ve done my
in
itself
elusive
since
flame
the
stove
which,
dancing all over the place. More often
ahead, and
it
was
without
inevitable
any
truly
would
would
be
be
the
drag
the
designated ‘bawarchi’.
suddenly dusk
we
into a sandbank or some other obstacle.
pontoon
on
Whenever
loads of driftwood to build up a roaring
this
warning
that
yours
wind,
keep
river.
not,
strong
to
fanned
Despite us keeping a very careful lookout
the
of
had
little bit towards raising the level of the
than
by
one
happened,
we’d
the
plough
propeller
By
down
a
would to
steer
the
riverbank,
fire,
drive shaft with a small brass pin, would
down
become free with the pin shearing off.
exhausted by the tiring day, would creep
food
of
rums
collect
which was locked into position on to the
some
couple
and
before
and
all
of
wolf us,
into our sleeping bags on the raft and be
brought
the
raft
dead to the world not much after the sun
hammering
in
stakes
had set to be up and about well before
tether
sunrise
top,
with
the
kids
already
having
a
it
to
our
the
to
into
side.
sleeping
the
riverbank,
the
Viewed
sand from
arrangements
to the
one
rollicking time on the sand. And what we
could just as well be peering down into
did
men
the inside of an open sardine can. In our
highest
respective sleeping bags, snug as bugs
sandbank (some of which were a good
in a rug, the women and girls would be
thirty feet above the level of the river)
laid out in a row on one side with their
and
to
feet facing inward while the men would
splash into the icy cold water, ignoring
be similarly lined up on the other side.
the
would
On this particular occasion, the females
and
were with their heads towards the river,
we
would
'grown clamber
buck
fact
have
up
naked
that
in
up
kids’ onto
come
the
sandpapered
do?
We
the
sliding
process our
down
we
behinds
other nether parts of the anatomy.
the men with their feet in that direction. With the water lapping the sides of the
The water flow in the upper reaches of the
Brahmaputra
is
known
to
have
a
riverbank
and
our
five
star
accommodation gently bobbing on the
temperament of its own. Besides being
water,
prone to flash floods, there were other
Robinson we were all dead to the world
times when the level of the water would
with whomsoever lay awake longer than
suddenly dip. Which distinctive character
the
of the river gives me the opening I need
about
to recount a one of a kind experience on
guaranteed to keep any wild animals at
one of our forays down the river. At the
bay.
end of day one, as usual, we had
before
others the
one
cribbing mighty
could
the
snores
say
next
Jack
morning
which
were
Probably with
a
around
jolt
appeared the that
I
had
O’clock
because
to
water
3
be
at
a
sliding rather
hold
on
woke
sleeping down
acute
towards angle
so
enormity
of
the
situation
having
been voiced, in a flash all the men and boys
were
Stepping
galvanised
out
of
our
into
snug
action.
abode
we
behind my head to arrest my slide. With
gone to sleep, the water level had gone
no
down drastically leaving the pontoon
the
the
bag
The
found that in the few hours since we’d
disturbing
to
up
planking
snores
to
my
I
peace,
it
was
eerily silent, unnatural and VERY strange,
raft literally clinging on to the sand at
I looked around to find all the men and
an alarmingly steep angle with only the
boys in the same posture as me, holding
lower side in the water. No option other
on
keep
than for all the males to strip down to
themselves from sliding. While every one
their shorts and jump in to pull and tug
was
to get the raft afloat and back on to the
to
each
something
awake, one
asleep.
it
of
us
or
was
the
other
also
was
to
obvious
pretending
Understandable
since
that
to
just
be
water.
An
the
awake,
with
hour the
later,
now
physical
all
effort
wide having
thought of hopping out of one’s sleeping
whetted our appetites and with the sky
bag
in the east beginning to lighten, an early
not
and
into
quite
prospects. exchange hushed
that
the And in
tones
freezing
most then
what
they
which
no
cold
being
appealing this
of
interesting
assumed
to
one
could
else
be
hear. Kitty to Marion “my hair is all wet”. Marion to Kitty “shut up and go back to sleep, you had too much to drink!”
breakfast on the sand and back to ‘row, row
your
stream………’.
boat
gently
down
the