1202 retniw
pis © Copyright 2020
FOLLOW US::
Tea.Association.of.Canada
CanadaTea
CanadaTea
51 eussI
sip
LETTER FROM THE PRESIDENT INTERVIEW: GABRIELLA LOMBARDI THE SCENT OF TEA DIY GIFT IDEAS 2021 BOOK REVIEWS WON'T YOU BE MY NEIGHBOUR
w e r C w e r B #
Editor: Shabnam Weber THAC President
Assistant Editor: Adi Baker, THAC Communication & Programs Coordinator
If you would like more information on advertising or would like to submit a article idea, send an email to info@tea.ca
sip is published four times a year by the Tea & Herbal Association of Canada www.tea.ca
© Copyright 2021
FOLLOW US::
Tea.Association.of.Canada
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.
Dilhan C. Fernando is the younger son of Dilmah Founder Merrill J. Fernando. A graduate of the London School of Economics and currently
CEO
of
Dilmah
Tea,
as
Trustee
of
the
Merrill
J.
Fernando Foundation, and Director of Dilmah Conservation he directs
the
serving
fulfillment
humanity
of
and
his
father's
environment
unique
through
commitment
business.
to
Dilhan
serves as Chair of UN Global Compact Network Sri Lanka and Biodiversity Sri Lanka, a pioneering environmental collaboration amongst the Ceylon Chamber of Commerce, IUCN and Dilmah Conservation.
Theresa Lemieux is a certified TAC Tea Sommelier® and a food blogger
at
The
Everything
Kitchen.ca,
where
she
cooks
and
bakes with tea. She writes about all aspects of tea, including health, food pairings and culinary uses for tea. Her private teatasting seminars are conducted online and in-person. Theresa firmly believes that there is room for a cup of tea in everyone’s day.
Kelly Miller was an avid tea drinker for years before completing her
TAC
Tea
Sommelier®
Certification
and
relocating
from
Saskatchewan to Quebec, where she now works as the Research & Development lead in the Tea Department of DAVIDsTEA. She can often be found enjoying a tea session in her neighborhood park, enjoying a mug with the latest issue of a favourite comic book or working on her co-hosted podcast Geek Steep.
Marzi Pecen is a tea Tea Specialist who shares her skills and knowledge beyond the walls of the tea community. Working with artists, perfumers, chefs, mixologists and hospitality specialist to bring tea to a wider audience in the world. Marzi holds a number of
certifications
including
being
a
Certified
TAC
Tea
Sommelier®.
The
South
African
Rooibos
Council
is
an
independent
organization, responsibly promoting rooibos and its attributes to the
consumer
consumer
and
and
protecting
SARC
the
stakeholders
research and communication.
interests
of
supported
the by
rooibos effected
In this Issue
Letter from the President An Interview with Gabriella Lombardi
The Greatest Trend of Them All: Reading the Tea Leaves for 2022 & Beyond Rooibos Industry: Commitment to Sustainability
The Scent of Tea Won’t You Be My Neighbour? A Cup of Comfort? Easy to Make Tea DIY Gifts for Any Time of Year
No Job Complete Till the Paperwork is Done
Edible Gifts:
Chai Salted Caramel Sauce A Moment that Inspires: Photo Manila's Rising Sun Earl Grey Almond Butter Collection Lapsang Souchong Infused Oil Peppermint Tincture 2021 Book Reviews Jasmine Simple Syrup
GIFTING Gifting is an art. It truly is. And you know what I mean when you receive a gift that touches you deeply. It's not about cost, but rather about the realisation that the person who has gifted you something sees you and knows you.
Sometimes bandwidth
we to
have put
both
much
the
time
thought
into
and our
m o r f
gifts, and other times, not so much. Add to that,
this
year
we're
faced
with
shipping
challenges like never before. Which is why we've placed a focus this issue on simple
t n e d i s e r p
gifts you can make; simple gifts with thought; simple gifts from the heart.
You really don't have to be a fabulous chef
for our edible gifts and you don't have to be
a renegade crafter for the DIY ones. Find
something you think works for your time and your skill level and dive in. A simply syrup is really as advertised...simple.
From us at the Tea and Herbal Association of Canada, we wish you a very happy holiday season and a healthy year ahead. be surrounded by the ones you love.
e th
May you
AN INTERVIEW WITH
Gabriella Lombardi Before staking her place in the tea industry, Gabriella
Lombardi
executive
in
worked
numerous
as
a
marketing
prestigious
Italian
advertising agencies. In 2010 she decided to change
her
life
and
realize
her
dream
of
opening a tea shop - Chà Tea Atelier. Her store is the first in Milan, Italy to have a tea room specialized in the sale and tasting of specialty fine teas.
She is the author of the book Tea Sommelier, published by White Star.
Gabriella
Lombardi
is
a
Certified
Sommelier®
Professional,
and
founder
and
president
Protea
profit
association
promotion
of
tea
of
Tea
the
co-
is
dedicated
culture
TAC
and
-
a to
nonthe
professional
training. Protea Academy is THAC's partner is offering Program
the in
Tea
Sommelier®
Italian.
She
Certification is
also
the
coordinator for Tea Masters Cup Italy.
In addition to running her store and Protea Academy, she is a consultant for numerous international brands. She provides guidance on staff training, tea menu design and event organization.
What's your first memory involving tea?
During
my
routine
everything:
at
advising
Before becoming a tea lover, I was a big coffee
customers,
drinker who snubbed all forms of tea, whether
the
served in cafes or prepared at home. Then I fell
Saturdays,
thinking
in
calendars,
selecting
love
with
tea
when
I
was
studying
at
the
University of Granada (Spain). I discovered the
tea
the
shipping tasting
tea
and online
shop,
selling orders,
experiences
to
organizing offer
social
teas
handle tea
we
about new
I
for
on
media
purchase,
etc.
pure tea leaves, (something still unusual in Italy) and it became a real passion of mine.
I take advantage of every quiet moment to read the evaluation sheets that my Tea Sommelier®
What does a typical workday in the tea industry consist of for you?
students send me every week, and to prepare new
lessons
for
the
online
courses
in
the
visit
my
evening. I am a tightrope walker trying to combine my two
main
business,
activities. Chà
Tea
During Atelier,
the and
day one
I
run or
my two
I
reserve
one
professional
off
consultancy
per
week
to
(restaurants,
cafes)
TAC Tea Sommelier®
tastings, tea and food pairing, tea menu design and staff training.
activities
such
hotels,
evenings a week I am involved in teaching the program in Italian.
for
day
customers
as
tea
How much tea do you drink in a day? Well,
I
start
ceremonial
early
Uji
in
Matcha
the and
morning I
finish
with my
a
If you could drink tea with anyone - living or dead - who would it be and what tea would you serve?
day
drinking a low caffeine Kukicha or a Rooibos. In
Without a doubt, I would choose Mick Jagger. I
between I “virtually” travel across China, India,
also take this opportunity, maybe he reads Sip
Vietnam,
magazine, to officially invite him to join me for
Korea
and
other
tea
countries…
I've
never added up exactly how many cups I drink
a cup of tea the next time he comes to Milan.
in a day, but I think I average about two litres per day.
I love his talent as a front man and I consider him
What are you seeing in the market that excites you for tea?
a
true
charisma,
legend
sensuality
of
rock
and
thanks
creativity
to
with
his
which
he has always faced his performances. I have seen the Rolling Stones twice in concert, their
In general, I am fascinated by the versatility of
energy
is
contagious
and
even
the
following
Matcha, which at the moment is very popular
days I felt myself three meters above the sky!
with younger generations. With Matcha we are able to enjoy both its traditional consumption
I
would
offer
him
a
Darjeeling
First
Flush,
a
methods and new innovations.
great classic like his songs but brisk, pungent, sensual and transgressive as rock music.
Here
in
Italy,
healthy
tea
is
perceived
alternative
to
as
coffee
a
new
and
and
other
I would also invite Walter Bonatti to enjoy a cup
beverages. New generations are always looking
of tea with me, if he was still alive.
for something different, to break rules and to
He
dislike what their parents like (coffee).
journalist,
was
an
Italian
mountaineer,
writer
and
explorer,
photojournalist.
Nicknamed "the King of the Alps", Bonatti was Specifically,
looking
at
new
tea
trends
that
one
of
the
most
eminent
mountaineers
in
the
have emerged over the pandemic, what excites
world. In addition to mountaineer and mountain
me
guide,
the
most
is
the
growing
consumption
of
premium teas at home.
he
numerous regions explorer
the
magazine.
time
as
they
search
for
healthy
author
reportages
of
More and more consumers are turning to tea for first
was
the
of
in
world,
many
the
many
correspondent
for
books
most of a
and
impervious
them
weekly
as
an
Italian
beverages and affordable luxuries. The world is going through a transition as people rediscover
In the sixties, he descended the Yukon River by
the joys of cooking,
canoe for more than 2500 km, he studied tigers in Sumatra, he crossed the Antarctic, he went
eating and drinking at home and the pleasure
to
to
Melville's
expand
their
understanding
variety of teas and food products.
of
the
wide
the
Marquesas
Islands
journey-escape
where
in
the
he
retraced
jungle
(where
he was captured by cannibals after escaping
from the whaler. This story was considered by most
as
a
simple
invention
for
novelistic
What's your favourite fact about tea that surprises people?
purposes but Walter Bonatti found the precise places
narrated
veracity).
Melville
consider
and
It
makes
me
smile
many
favourite “English” tea is not produced in the
back time, I would not only have offered him a
countryside surrounding London but comes from
tea (a premium Lapsang Souchong which is an
tropical
extreme
exists, at least in the Italian market.
experience
and
If
I
does
not
accept
areas.
How
amazement
customers
turn
century.
big
so
could
20th
with
when
discover
the
the
the true
of
Bonatti
proved last
explorer
I
by
much
that
their
misinformation
still
compromises) but I would have followed him in
How do you take your tea?
all his adventures. What a crazy cool man!
If you weren't in tea, what would you be doing?
I drink all teas without any additions: no sugar, honey, milk, lemon, etc.
Since I don't have the voice to become a rock
If I have time, I like to prepare my tea properly
star,
using
I
would
surrounded animals. which
by am
many
involved Africa.
I
choose
to
a
nature,
job
that
great
fascinated
by
allows
me
outdoors the
wildlife
sanctuaries
protect
endangered
and
projects are
to
favourite
tea
sets
purchased
during
trips to China, Japan and Korea.
in
actively
animals
my
in
If I am at work and I am crazy busy, I choose my professional
tea
tasting
cups
-
Handy,
quick,
they offer the right amount that I can drink at
the right temperature (I don't like it when the tea sits too long in the teapot or mug and gets cold). Every time I have a 5 minute break, these
never
forget
Pu’erh
cake
when
I
pressed
(with
my
my
personal
hand-made
signature)
in
Yunnan. I am still storing it to see how it ages.
cups allow me to prepare 6 or 7 different teas during the day.
In Vietnam I had to opportunity to be dressed with
a
traditional
Vietnamese
gown
hand-
When I am on holidays, I start the morning by
tailored especially for me. I felt like a princess
preparing tea in a traditional teapot that I then
while I was judging the world final round of Tea
pour into a thermos to carry with me throughout
Masters Cup.
the day. Another memorable tea trip was in 2015 in India What
is
the
most
interesting
and
unique
experience you've had in your tea career?
together with the THAC delegation. Two weeks travelling
in
Darjeeling
and
Assam
with
lovely
colleagues and tea scientists from Tocklai Tea What a difficult question! I have a long list of
Research Institute. I really learned a lot about
unique tea experiences. For example, I will
tea production.
THE SCENT OF TEA by Marzi Pecen Certified TAC Tea Sommelier® Professional
The aroma of tea teases us long before a drop of liquid passes our lips. That faint
sweetness
canister
of
when
silver
maltiness
while
breakfast
into
unexpected
opening
needles,
scooping a
burst
an
warm of
a
bold
English
pot,
fruit
as
a
an
water
caresses the leaves of an oolong, hints of mushroom drifting from a tiny cup of pu-erh. After a sip, a swallow propels the
scent
directly
to
the
smell
receptors in the top of our nasal cavity, and a flavour is born. Without a scent, teas
would
be
a
limited
sensory
experience. It's the scent of teas that informs
&
differentiates
a
flavour
to
the taster.
You have probably done the jelly bean test
where
you
close
your
eyes,
hold
your nose, eat a jelly bean, and try to identify the flavour. You got the tastes &
texture,
but
not
until
you
release
your nose and use your sense of smell do you know what the flavour is. Scent
is a vital contributor to what we experience as
Essentially,
this
is
what
the
tea
leaf
does
by
flavour.
itself, minus the flavourist, the lab equipment, or the vast supply of raw materials.
Hot tea is an outstanding scent delivery system. The
heat
aroma
the
molecules
dissolving scents
from
is
from
liquid
into
needed the
the to
liquor.
disperses air.
No
volatile
chewing
continue
or
releasing
Swallowing
a
sip
As it grows, the leaf generates a selection of chemicals
it
uses
to
survive.
of warmth, aroma, and flavour. As impressive as
neighbouring tea plants.
I'm
even
more
impressed
with
the
with
or repel insects, while some aid in transmitting information
is,
help
photosynthesis, some cell growth, others attract
immerses the drinker in a little sensory bubble
this
Some
to
the
root
biome
and
to
tea
leaf itself and how it creates its complex and
It
is
varied array of aromas.
moment it's plucked. In fact, the leaf and plant are
a
misconception
damaged,
and
the
a
tea
plant
leaf
begins
dies
the
repairing
In a flavouring company, a flavour chemist has
itself while the separated leaf goes into panic
thousands
create
mode. Cut off from the stem's water supply; the
an aroma. They can be complex solutions or a
leaf vainly attempts to conserve water. Water
single
evaporates from its pores, pressure in the cell
create
of
components
molecule. an
Skillfully
aromatic
available
combined,
representation
to
they of
can
spices,
decreases,
and in
the
cell
separate
walls cell
collapse.
herbs, fruits, cooked meats, vegetables, flowers
isolated
in general, or one particular flower specifically.
enzymes are now free to break down
Once
compartments,
compounds
in
concentrates
the
the
leaf.
This
compounds
withering
in
the
step
leaves.
As
chemicals combine, new compounds form with distinct aromatics. How long a leaf withers determines what raw materials are available.
Heat applied early in processing arrests the enzymatic action
capturing
the
signature
vegetal
aromas
we
recognize as green tea. If enzymatic action continues and
manipulation
damage green
and
notes
of
the
leaf
oxidation, give
way
new
to
encourages
more
cell
compounds
form.
The
hay,
citrus,
or
white
floral
notes. Further oxidation creates floral and rose notes, which
share
almonds.
aromatics
Honey
notes
with and
berries,
roasted
cherries,
grains
and
and
nuts
aromas develop. When taken to the extreme, aromas reminiscent of spices, cooked fruit, chocolate, leather, or tobacco result. At what point oxidation is stopped determines which aromatics are retained by the leaf when dried.
Oolongs
highlight
the
skill
of
the
teamaker
who
manipulates various levels of oxidation in the leaves to capture notion
a
specific
range
to
believe
tea
of
aromas.
absorbs
It's
the
a
romantic
fragrances
of
flowers or spices growing near the fields, but the leaf itself
creates
these
distinct
aromas.
For
centuries,
experienced masters hand-processed tea guided only by their senses.
Tea
does
identify complex memory
not
a
have
cup
of
dance makes
processed
tea
of this
quite
a
signature even
scent,
before
sensory
input,
possible.
taking
in
we a
and
the
A
and
aroma
brain.
can
sip.
experience,
Taste
differently
yet
are
Taste
receptors in the mouth send stimuli to the brain area to be identified as sweet or sour or hot, etc. Scents take a different path. Stimuli from the scent receptors travel directly to the part of the brain responsible for emotions and memories before getting relayed to the brain
area
integrates flavour.
that
them
labels with
them
taste
and,
if
information
applicable, to
create
a
This
preverbal
smell
an
recognition
aroma
that
is
why
produces
we
a
can
feet. I felt so special, like a princess having
visceral
tea with my mother. This effect is colloquially
reaction even if we don't know the names of
called
the scents we are experiencing. Likewise, we
author of a 6 volume novel, À la Recherche
can recognize a scent or flavour as familiar
du
but not be able to name it.
describes dipping a madeleine in a cup of
are
typically
and
the
the
main
flood
of
for
the
character
intricately
scents. In fact, sensory education is almost
like this. Smelling a perfume, an aroma from
non-existent
a
scents. parts, their
learn
children
letters
While
animals, formative
in
and
children
years,
North
drilled
and
it's
America.
numbers
get
shapes,
in
Perdu,
Named
detailed memories. We all have experiences
for
trained
tea
effect.
recognizing
Children
not
Proust
Temps
linden We
the
but on
colors
rare
for
bakery,
a
stray
odor;
anything
can
not
transport us to a memory imbedded with a
body
scent. This unique quality of aromas is used
during
odors
to
as
an
enrichment
tool
for
people
with
dementia. Even if a person has lost language
get the same attention. Apparently, there is
skills
more focus on sensory education at home or
deterioration,
school in Europe. I marveled at a 5-year-old
hopefully pleasant memories from the distant
in a Paris cafe as she rattled off what she
past.
smelled in her mother's wine glass then did the
same
with
encouraged
a
to
bite
of
cheese.
experience
She
different
was
smells
and flavours in her world from birth. This is how
we
all
learn
new
flavours
and
scents.
When people claim they have a poor sense of
smell
or
a
lousy
palate
for
tasting
or
identifying flavours, they may lack exposure and
conscious
fragrances
&
identification
flavours.
For
of
example,
the if
you
have never tasted a cherimoya, you couldn't identify its flavour in a tea. You may be able to recognize that tea as something you have had previously, or it may be something you You can even have an experience attached to a scent but still not have a label for it. This happens all the time with tea. Long before I could
tell
spiced first
you
tea,
time
I
I
the
could
had
it.
flavours
in
describe, Even
a in
today,
particular detail, one
the
taste
whisks me back to a brisk winter day, my feet & hands numb from playing in the snow. The kitchen
table
held
a
small
plate
of
butter
cookies, fancy china cups, and a pot of tea. From the first sip, the aroma enveloped me as I quickly forgot my cold
and
have scents
significant bring
back
cognitive vivid
and
TFamous Andy
for
his
Warhol
soup
had
cans
his
and
white
"Permanent
hair, Smell
Years
later,
recalled
an
our
conversation
when
one
perfume
months
daily
before
for
no
more
putting
it
wear than
away
only three
in
his
honored family
her
and
mother
friends
serving
came
tea
mourn
and
memories and comfort. Now, she keeps a tin
corresponding
he
perfume
would but
smell
never
the
wear
it
again.
brought
as
period
life,
it
to
this
robust
reminisce.
his
many,
by
a
collection. Then, when he wanted to relive a in
For
by
was
mother
black tea flavoured with black currant. She
would
tea
her
she
He
and
favorite
me
died.
fragrances
mom's
told
Collection" to preserve moments in his life. loved
Her
attendee
back
of the tea for, as she puts it, "emergency use only" when she wants to feel surrounded by the love of her family and the presence of
As part of a sensory workshop, I was serving teas
and
discussing
how
we
talk
her mother.
about
scents and the multi-sensory experience that
The
a cup of tea presents. I mentioned how the
comforting,
oolong we were drinking reminded me of the
character, and the aroma holds the magic.
little
No
Czech
pastries
I
made
with
my
warmth
of the
magician
tea
is
tastes
can
relaxing
add
conjure
up
and
depth
such
and
vivid
grandmother. With each sip, I could feel the
recollections or freeze a moment in time like
rush of warmth as the oven door opened and
a
the unmistakable aroma of the flaky apricot
incantations
cookies.
wonder that you can share in a cup of tea.
cup
of
tea. are
No
wizardry
needed
to
training release
or the
ROOIBOS INDUSTRY: COMMITMENT TO SUSTAINABLITY by South African Rooibos Council
You would be hard-pressed to find a South
internationally
African who does not have a memory or story
hotspot
to tell about Rooibos. While this unique tea
Kingdoms in the world - and is the only one
has been a pantry staple in South Africa for
contained
longer than we can remember, international
country. It boasts 8,700 species, which makes
awareness of the tea has increased in recent
it
years
surpassing
and
is
now
enjoyed
the
world
over.
one
South
environment
species
this
special
brew
is
grown, is equally extraordinary.
the
in
of
What many people don’t realise is that the where
-
smallest
its
the
are even
of
entirety
richest
many
Africa,
Kingdom,
recognized
tropical
over found
one in
though
biodiversity the
six
within
floras
the
the
single
worldwide,
forest third
a
Floral
regions.
of
all
Cape
region
In
plant Floral
occupies
less than 6% of the country’s land. Due to the The home of Rooibos: Rooibos
is
endemic
multitude to
the
Cape
Floral
ecosystems
of
microclimates,
found
in
this
soils
Kingdom,
and
Rooibos
Kingdom of South Africa, which means it is
shares its home with a wide array of species
the
that has evolved in the area.
only
place
in
the
world
where
you
will
find Rooibos. The Cape Floral Kingdom is an
Interestingly,
Rooibos
is
a
shrub-like
bush,
use
of
Integrated
Pest
Management
which is actually part of the legume or pea
Techniques and decreased use of chemicals.
family andgrows up to about five feet (1.5 m)
As Rooibos is connected to nature, it is also
in height. It has a smooth-barked stem from
connected to the people of the Cederberg
which delicate side branches subdivide close
and improved, and stable working conditions
to the soil, each bearing, single or clusters of
remain a strong focus of the industry.
soft, needle-like leaves. It only grows in the rugged mountainous areas of the Cederberg
This holistic approach has led to farmers and
region of South Africa, where the winters are
processors being focused on the interaction
cold and summers are hot, which makes it a
between
rare and special shrub.
community and business sustainability within the
Environmental stewardship: Ecosystems
all
destabilised
over
due
to
warming
climate,
weather
and
effects
of
the
loss
human
of
human
industry.
environment,
This
focus
is
the
Cederberg
made
tangibly
visible in the participation of the industry in world
water
the
are
being
impacts.
scarcity,
biodiversity
intervention.
Our
extreme are
This
third-party incorporate
sustainable all
of
certification,
these
aspects.
which
Fairtrade,
UTZ- and Rainforest Alliance certification™,
all
gives consumers the assurance that Rooibos
reality
has been sourced in a way that is better for
coupled with the close link between Rooibos
producers
and
certifications mean that farms have met the
its
environment,
environment Industry.
a
The
key
makes
priority
industry,
care
for
and
the
those
for
the
Rooibos
who
have
been involved in it over many years, have a deep
understanding
and
respect
for
the
relationship between the Rooibos plant and its
environment
and
understands
that
an
integrated and holistic approach is needed where
environmental
protection
is
coupled
with good agricultural practices.
To
protect
the
Cederberg,
Fynbos
the
biome
industry
has
in
the
worked
alongside government and NGOs to establish the Greater Cederberg Biodiversity Corridor to
preserve
the
Approximately,
area’s 70
conservation agreements under
406
ha
is
through and
a
voluntary
biodiversity
unique
and
further
now
under
stewardship 282
agreements business
biodiversity.
953
ha
with
projects
in
is
the the
Rooibos and other agricultural industries.
Farmers
have
also
adopted
best-practice
farming methods through crop rotation, the
and
the
environment.
These
environmental,
social
and
economic
standards of Fairtrade International, UTZ and the
Sustainable
Agriculture
Network
(SAN),
which cover ecosystem conservation, worker rights and safety, wildlife protection, water and
soil
conservation,
agrochemical
reduction, decent housing, legal wages and contracts for farmworkers.
It
is
the
view
everyone’s
of
the
actions
Rooibos
play
a
industry
part.
To
that
address
and mitigate the effects of climate change require
a
NGOs,
collective
development
policymakers, has
a
effort
role
to
and
businesses,
organizations
the
play.
by
Rooibos
The
and
industry
changes
that
too
have
over time taken place within the sector, as part
of
its
goal
to
becoming
more
sustainable, have already begun to yield, and will
continue
social
and
to
deliver,
consistent,
environmental
positive
outcomes,
while
also strengthening the economic viability of the sector.
Commitment made visible:
To
symbolically
demonstrate
uncompromising
the
industry’s
commitment
to
sustainability to the wider public, the South African Rooibos Council (SARC) constructed a visually impactful public art installation in Johannesburg
on
World
Environment
Day,
5
June 2021.
Mixed
media
artist,
Gina
Waldman
was
commissioned for the art installation, which consisted Rooibos
of tea
almost blends
2,000 that
cups were
of
various
carefully
positioned to form a globe with Africa at its centre when viewed from atop.
The SARC wanted to not only make visible its commitment, but also draw in the general
public to take a closer look and decipher the
encouraging discussion – in this case about
meaning
the
environmental and sustainability issues – with
public to engage with the artwork and assist
the intent to bring people together and to
in
unite behind a common cause.
of
the
the
work.
transition
conscious essence,
and to
The
aim
towards
a
sustainable
remind
Rooibos
was
for
more
eco-
society.
consumers
In and
Looking forward:
the general public that we all need to play
While enormous strides have been made to
our part in our everyday lives to protect and
make
restore our beautiful planet.
sustainable, there is always more that can be done.
The 40m
²
art installation took 70+ hours, a
the
Rooibos
The
SARC
committed
to
tea
and
building
chain
the
on
more
industry
the
is
foundation
design team of eight and 320 litres of tea to
created over time and to continue working
perfect
on
and
illustrated
the
pledge
of
the
all
three
dimensions
of
sustainability:
economic
and
SARC and the industry as a whole towards
environmental,
social,
while
social and environmental stewardship in an
also taking the Agenda 2030 Sustainability
impactful way. This medium was used since
Development Goals into account.
art has the ability to connect with people on emotional inspiring
and
levels,
heightened
sometimes
the
sustainability
journey
of
Rooibos
continues to gain momentum, it is the hope
nature or a re-evaluation of human progress.
that other industries and the public will be
Art
encouraged
connects
environment
and
appreciation
As
for
also
a
subliminal
people
helps
to
to
the
shape
world is viewed and understood,
living
how
the
preserving
to
the
also
play
environment
their and
part
building
green economy in which all can thrive.
in a
Won’t You Be My Neighbour? A Cup of Comfort? by Theresa Lemieux Certified TAC Tea Sommelier® Professional
Tea
really
is
the
ideal
product
for
the
quintessential brick-and mortar, family-owned, Main Street shop. Colourful teapots, cups and cozies;
soothingly
uniform
shelves,
all
lined
with tall tins bearing enticing, exotic names. Not
to
mention
the
people
at
the
counter
teeming with a deep love and knowledge of tea.
We
tea-drinkers
all
know
our
neighbourhood tea-mongers, often developing a
cozy
relationship
based
as
much
on
our
mutual tastes as the locale. A visit to the tea shop for a drink or a re-stocking of the tea cupboard routine.
is
Or
often it
was,
the world in place.
a
cherished
until
the
part
of
pandemic
our
froze
The
“Shop
growing March
Local”
since
trend
before
2020.But
had the
being
been
steadily
shockwave
swiftly
forced
of
turns out, it depends on the vendor and their relationship with their clientele.
into
lockdown made it seem more prevalent and
Sandy Nicholson of Lady Baker’s Tea in PEI
perhaps more profound. Suddenly, everything
confirms
took on a magnified significance. We shored
were for the survival of that cherished local
up
brand.
in
our
supporting
homes
local
and
neighbourhoods,
merchants
and
just
how
essential
internet
orders
restaurants
with extra appreciation. But then the cracks
“We
were
started to show.
online presence when everything shut down. All
Even
as
Amazon’s
business
was
booming,
our
coffee
and
curbside
businesses
collapsing
under
the
that
we
wholesale
immediately
people were reading the news of restaurants small
grateful
from
shops,
pickup.
orders
all
so
our
we
Our
already
local
an
stopped
local
quickly
had
tea
and
moved
customers
to
were
weight on ongoing closures. Some tea shops
still able to get the tea that they loved. That
benefitted from a backlash against that big-
really kept us going.”
box dominance, and others had to close for good.
It
soon
neighbourhoods
became were
to
clear:
remain
if ours,
our
Tea
tea
already
shops intact, it would be up to us.
companies had
a
like
Lady
large
Baker’s
online
Tea
that
presence
saw
strong growth in internet sales. The loss of the
farmer’s
shelf-stable.
But
were
tea
shops ready for the switch? And if they were,
but
not
sell
devastating one. Other companies were able
prepackaged,
impact,
usually
only
often
an
they
their
lightweight,
had
where
Tea is an easy product to switch to onlineordering:
tea
market
a
to keep some locations open, even if others had to close.
would their clients support them online? How important would “shop local” turn out to be
Camellia Sinensis in Montreal remained open
when every order was a click away? As it
but, much to the shock of many clients,
decided to permanently close the tea service
The
rooms of their Emery Street location after 23
web
years. Closing the teahouse certainly marked
website, shifting many of their staff over to
the end of an era. Their clientele had grown
that department. Their shops remained open
over the years; from a small teahouse with its
throughout the pandemic, beacons of hope
famous
and normalcy for their clientele.
silky,
community
relaxed hub,
ambiance
then
into
again
a
into
tea
company sales
also
saw
through
a
large
their
increase
newly
in
revamped
the
renowned specialty tea shops.
“While
most
stormy
retail
seas,
was
having
pounded
a
by
grocery
very
license
Fortunately, this closure is making way for a
allowed us to remain open to both sell tea
new project: next year the two addresses of
and serve tea to take out. So, we became a
the
destination for people’s afternoon walk while
Emery
reshaped
St. and
location blended
will
be
into
completely an
exciting
everybody
was
stuck
at
home
during
lock-
project that involves another level of focus
down. Despite an overall drop in sales during
on
the
tasting,
owner
discovery,
Kevin
and
Gascoyne
education.
remained
Co-
elusive
pandemic,
remaining
open
certainly
increased brand loyalty. We had quite a few
about the exact details but said it was time
clients
for something new.
open, it meant so much to us’,” Kevin reflects.
“It seems dramatic to close such a popular
“I
venue, but we have always strongly believed
appreciation of tea’s role as a calming drink
that you have to continually evolve, change
during stressful times. Tea has always been
keeps it fresh. The timing seemed right. And
there in times of crisis.”
we have a history of shaking things up."
tell
think
us
we
‘We
all
are
so
glad
developed
you
a
stayed
deeper
Grant
Kuebler,
Murchie’s during
Tea
the
online
Managing
&
Coffee,
lockdowns
sales
were
in
very
Director
also
of
reports
British
that
Columbia,
favourable
revival of street shopping.
for
the
Vancouver-based company.
“Brick-and-mortar that
online
doesn't:
accountability, Those
“Our online business has done very well. Sky-
stores
things
the
offer the
care,
don't
service,
the
exist
something the
connection.
the
same
way
online.”
rocketed, actually. We could see it right at the
beginning
–
the
tea
orders
were
very
And if we wanted to show our loyalty to our
large. People were thinking they needed to
neighbourhood stores, well, it seems we were
stock up.”
quite
eager.
According
to
the
Business
Development Bank of Canada (BDC), 45 per Murchie’s
also
experienced
that
same
cent
of
consumers in
the
sought
past
year
to
and
buy 97
local
generous outpouring of sympathy from their
products
percent
clientele when the lockdown first happened.
said they bought a product to just to support the local economy.
“There
was
certainly
a
strong
feeling
of
wanting to support us. Once stores had to be
“I
closed,
people realize how much we are connected
office
we
had
just
around.
phone
making
People
sure
were
calls
to
that
we
quite
our
head
were
concerned
still that
we were going to be okay,” Kuebler says.
think
shopping
important
online during
returning
to
from the
stores
local
vendors
lockdown,
as
soon
as
so
were
based
“People
care
starting
was
favourite
was
There
possible.
the
pandemic
really
made
to our local surroundings because many of us
were If
that
a
to
According to Kuebler, Murchie’s retail sales
understand
have bounced back to better numbers than
businesses.”
their
see just
bit
And
home,”
about
places
was
place.
from
of
that
some
of
coming
momentum
media
the
explains.
communities
weren't
a
the
she
of
their back.
that
helped
plight
and
took
us
our
to
local
before the lockdown, an affirmation of both brand loyalty and in-person shopping. People
Of
are
owners
from province to province, and at different
perhaps
times. The Maritime provinces were often in
eager
who even
are
to
re-connect
often
donors
friends, to
local
with
shop
neighbours, sports
teams;
in
general, part of the tapestry of everyday life.
a
course,
very
that
situation
different
differed
situation
than
greatly
Ontario,
Quebec and the western provinces.
What’s more, people seem to like shopping for tea in person.
“We've
been
really
lucky
on
PEI
because
there have only been a few short times that Angela Macdonald, Executive Director of the
we've been really fully locked down, so our
Bloor West Business Improvement Association
restaurants
and aspiring tea sommelier, explains that in-
part have been able to operate,” Nicholson
person shopping created the basis of those
says.
relationships
that
held
strong
during
coffee
shops
for
the
most
store
closures. She has heard from retailers and residents who are delighted to see the
and
Wherever we were in the country when things were at their most restrictive, it seems
Canadians were drinking more tea. Not only
they've read. They tell us that wanted to try
drinking more tea, but better tea. According
this tea or that tea because they know more
to
about it now.”
like
Kuebler, Earl
the
old
favourites
Grey,
the
breakfast
Murchie’s
Afternoon
Tea,
but
held
steady,
blends, people
and then
began to really splurge.
It
was
no
different
for
Camellia
Sinensis,
Kevin recounts. Even though they are already a specialty tea shop, they were able to offer
"We were really surprised at the quality of teas people were buying. We don’t usually sell that many teas that are about $100 a pound; suddenly we were selling a lot of the tippy Assams and Darjeelings. And happily, some of that has held on.”
extra
fine,
the
finer
tea
to
the
educational
posts
on
teas
that
they
had
always
wanted to carry.
“Customers
had
more
time
and
money
to
shop online, more time to drink tea and more time to explore teas they had always wanted to
try,”
that
according
line
to
between
Kevin.
“Our
daily
teas
essentials
flirt and
special treats.”
The pandemic revealed the Shop Local trend for
what
it
really
was:
a
story
of
human
connection, in good times and bad.
Angela Macdonald explains it perfectly: “We lost many things in the pandemic. We lost the ability to hop on a plane and go visit with family,
we
lost
the
freedom
to
live
as
we
want, we lost people we love.” But we have also
gained
a
deeper
awareness
of
what
matters.
She
continues:
“Local
businesses
were
highlighted because there was an increased awareness:
Sandy Nicholson credits a lot of the sales of
rare
who
is
in
your
neighbourhood?
Who are those local businesses behind that front door? We found a stronger connection with our local communities.” We’ve gained a
Lady Baker’s Tea blog.
deeper appreciation for that cup of tea, for
“Katherine,
who
Sommelier,
wrote
throughout
the
is
our
resident
informational
pandemic.
It
blog
was
Tea posts
important
to keep increasing tea knowledge, especially as people had more time to learn about it. We still get customers who comment on what
those we share it with, and those provide it to us every day.
4 Easy to Make Tea DIY Gifts for Any Time of Year simple gift ideas for those who love tea and a bit of luxury
by Adi Baker
This bring
time
of
out
creatives.
year
the If
always
craftiness you
live
in
seems in a
to
natural colder
climate, like I do in Canada, it may be because you find yourself inside a lot more. Or, it could be because you are looking for something unique to give to someone as a gift.
Making something yourself allows you to
show
how
much
someone
means
to you - not only are you taking into consideration the likes of the receiver but you are also spending your time to create something just right.
Tea Bath Soak What you need: 1/2 cup pink Himalayan salt 1 cup Epsom salt 2 tsp. loose green tea 10 drops rose essential oil Small glass jar with lid
What you'll do: 1. Add
all
gently
ingredients stir
with
to a
a
bowl
spoon.
and The
objective is to combine everything so that
the
tea
leaves
are
evenly
distributed throughout the mixture. 2. Transfer mixture to jar and put lid on.
Notes: When
assembling
the
gift
consider
including a small wooden scoop or spoon for the receiver to use to add the bath soak to their bath. Create a label by using a notecard and tie it onto the jar with a piece of string. You can customize this soak by using other teas and essential oils.
Bath Bomb What you need: 2tbsp loose leaf Earl Grey tea (try and use one that includes flower petals) 1 cup Baking Soda 1/2 cup Citric Acid 1 cup Arrowroot Water 1/2 cup epsom salt 2 tbsp jojoba oil Bergamont
or
orange
essential
oil
(optional) Molds (you can get bath bomb molds or just use an iced cube tray)
What you'll do: 1. Combine dry ingredients in a bowl. 2. Combine wet ingredients in a separate bowl 3. Slowly add wet ingredients to dry. 4. Continue stirring until the mixture looks similar in consistency to bread crumbs. Add a few drops of water at a time if necessary to achieve this consistency. 5. Add some additional tea leaves to the bottom of each mold. 6. Spoon the mixture into each mold and using
your
compact
fingers
the
press
mixture
as
down much
and as
possible. 7. Allow to sit for 24 hours before gently removing and transferring to a glass jar.
Bubble Bath Tea What you need: Glass bottles with lids or stoppers 1 cup unscented organic castile soap
½ cup vegetable glycerin 1 cup distilled water 2 green tea bags 15 drops jasmine essential oil
What you'll do: 1. Boil water and pour over tea bags. Let
steep
removing.
for
10
Allow
minutes tea
before
to
cool
completely. 2. Add
all
ingredients
and
2
tbsp
of
cooled brewed tea to bowl. 3. Gently stir to combine. 4. Pour into bottle and add label.
Notes: This recipe makes 32 oz. so you can make several smaller bottles. To use bubble bath add about 1/4 cup to water. You don't have to use the tea and essential oil listed in the recipe, feel free to play with different tea and essential oil combinations.
Lip Balm What you need: ¼ cup coconut oil ¼ jojoba oil (or any other oil) 3 tbsp beeswax pellets 1 tbsp honey 2 tsp matcha green tea Lip
balm
tubes
or
pots
(recipe
makes
about 12) Double boiler (pot with glass heatproof bowl on top) Small funnel
What you'll do: 1. Using
double
boiler
on
medium-high
heat, melt coconut oil. 2. Add beeswax pellets to melted oil. Using a stainless steel spoon stir occasionally until fully melted. 3. Once melted, remove from heat and stir in honey until combined. 4. Add
matcha
powder
and
stir
using
a
whisk. 5. Once
combined
divide
the
mixture
between all of the lip balm tubes or pots. 6. Allow lip balm to sit and harden for 24hours before placing the lids on top.
Notes: You can make other scents using food grade essential oils and omitting the tea. Leave vegan.
the
honey
out
if
making
for
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 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
EDIBLE GIFTS by Shabnam Weber
This
year
we
thought
the
perfect
gift
would be an edible one. What better way to show the ones you love you've thought of them than with a gift made with your very own hands. And it doesn't have to be complicated.
A
few
simple
ingredients,
some beautiful packaging and you have the ideal gift.
This doesn't have to be an idea for the holidays only. An edible gift is one we all love, any time of year. I've put together some ideas for you here, but I encourage you
to
flip
back
to
previous
grab some recipes there too.
issues
and
PACKAGE
Jars of any kind are a an easy way to
For loafs and cakes, even muffins and
package up your gift. Screw tops or
cookies, some simple wrap is perfect. You
hinged, let what's available guide you.
can use wax paper, clear wrap or burlap. Tie it up with some pretty ribbon.
Most dollar stores have small boxes for
For your liquid gifts, a beautiful bottle is
gifts, fill yours with tissue and top it up
all you need. The colours inside will tell
with your treats.
your story.
CHAI SALTED CARAMEL SAUCE
What you'll do:
Make ahead: Place tea in saucepan with heavy cream and bring to a simmer. Remove from heat and allow to steep for 10 minutes. Strain tea and allow mixture to come to room temperature. Heat sugar in a heavy saucepan over medium heat, stirring constantly. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it. Immediately stir in the butter until melted and combined. The caramel will bubble when the butter is added, so be careful. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. Return to heat when it’s combined again. What you'll need:
Cook for 1 minute without stirring once the butter and sugar have combined. Very slowly stir in 1/2
2 tsp or 2 teabags Chai tea
cup of steeped heavy cream. Allow to boil for 1
1 cup granulated sugar
minute once combined. Remove from heat and stir
6 Tablespoons salted butter, room
in the salt. Allow to slightly cool down before using.
temperature
Caramel thickens as it cools. Cover tightly and
1/2 cup heavy cream
store for up to 1 month in the refrigerator. Caramel
1 teaspoon salt
solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
EARL GREY ALMOND BUTTER
What you'll need:
16 ounces (3 cups) raw almonds
¼ teaspoon salt ½ teaspoon vanilla extract 1/4 cup maple syrup (you will only use 2tbsp for this recipe) 2 tsp or 2 teabags Earl Grey tea
What you'll do:
Make ahead: Place tea and maple syrup in a pan on stove and bring to a simmer. Remove from heat and allow to steep for 20 minutes. Strain tea.
Preheat the oven to 180C. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway. Remove from oven and allow to cool until they’re just warm (not hot), about 10 minutes. Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. Be patient!
Once the almond butter is smooth and creamy, add vanilla and 2tbsp of infused maple syrup. Blend until well combined. Allow almond butter to cool to room temperature, then transfer the mixture to your favourite jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
LAPSANG SOUCHONG INFUSED OIL What you'll need:
6 tsp Lapsang Souchong tea 3 sprigs fresh rosemary 2 cloves garlic peeled 750 ml olive oil
What you'll do:
Gently hit garlic flat with the back of your knife. You don't want to crush it, only break it so that the flavours infuse better into the oil. Place tea, garlic, rosemary and olive oil in a pan. Over low heat bring the oil to a gentle simmer. Do not walk away as you do not want your oil to boil. Simmer like this for 4 minutes. Remove from heat and remove rosemary and garlic, set aside. Strain olive oil into a clean and sterilised bottle removing the tea leaves. Add garlic and rosemary back into the bottle. Close tightly and store at room temperature for up to 4 weeks.
What you'll need:
PU-EHR CHEESE BISCUIT
Preheat oven to 180C. Cut the dough log in to rounds of 1/3rd
3/4 cups All Purpose Flour
inch thickness and place on a
3/4 cups grated Parmesan
baking sheet leaving an inch
cheese
between each biscuit.
3/4 cups unsalted butter, cut
Put the baking tray in the freezer
in cubes
for 10 minutes. Place in the oven
1 teaspoons Red Chilli flakes
straight from the freezer and bake
(leave out if you don't like it
for 12-15 minutes or until golden.
spicy, or step it if you do) 3 tsp PuEhr tea
What you'll do:
In a food processor add tea, flour and butter. Blitz until it resembles breadcrumbs. Add cheese and chilli flakes to the tea, flour and butter and mix until it comes together into a ball. Roll the dough into a log shape wrap in cling film and chill in the refrigerator for an hour or until firm.
Peppermint Tincture What you'll need:
peppermint (enough to fill jar half way) 40% vodka (in glass bottle)
love the giver more than the gift
1 glass jar Parchment paper Masking tape for labelling Cheesecloth
What you'll do:
Fill up glass jar with herb halfway. Add vodka so that level of the liquid is at least two inches above the herb. Place parchment paper between the lid and jar. (This
is
done
dissolving.)
to
Seal
prevent jar
the
tightly.
rubber
Label
jar
seal with
from date,
percentage alcohol, herbs, and method used. Shake two times per day for one month.
After a month squeeze out the resulting liquid using cheesecloth
Use
the
tincture
to
add
an
aromatic
flavour to your cocktail – use droplet to add flavour or spray on cocktail for scent
Jasmine Simple Syrup
What you'll need:
4 tsp or 4 teabags Jasmine tea 1 cup sugar 1 cup water
What you'll do:
Combine all ingredients in a saucepan and simmer over medium heat until sugar has dissolved. heat and allow to steep overnight.
Remove from
Strain tea out and
transfer to a jar for use.
Tip: Add a note with ideas on how to use both the tincture and the simple syrup. It will add a personal touch to your gift.
&
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
a moment that inspires by Kelly Miller Certified TAC Tea Sommelier® Professional
Follow on Instagram @ros_strange
Most
of
the
time
the
tea
happens
first;
and
only sometimes is there a moment that inspires a
photo.
camera
It’s to
true the
that, left
were
or
you
face
to
the
pan
the
opposite
direction, what lies out of frame would almost certainly be viewed as less than aesthetically pleasing. In that sense, the photos I take are absolutely staged.
However, what you would see off screen is not an
assortment
of
unused
props,
fake
backgrounds or professional lighting. Instead, what might catch your eye is a laundry basket or desk covered with last night’s dishes. This is because my photography centers around lived in
spaces
versus
manufactured
ones.
My
bedroom windowsill doesn’t get used because it has the best lighting (though, admittedly, it is
pretty
good)
but
window
sill
that
teacups
and
teapots.
undrunk,
no
piece
because
isn’t
of
it’s
entirely No
fruit
tea
the
only
covered
pictured
uneaten,
in
goes
and
no
book unread. While I might try to find a good patch of flowers in our office garden or stop to
take
a
photo
by
a
unique
window
in
a
friend’s apartment building, there are spaces I would be occupying regardless.
"The goal is always to represent the feeling and beauty of these everyday moments as authentically as I am living them firsthand. The lack of polish is part of the charm – if I can capture that feeling using just a phone and an app then any other tea drinker in the same situation can as well.” So
many
things
that
are
important
to
tea
cannot be conveyed through a photo – taste, aroma,
the
texture
of
the
liquor.
That’s
fine;
there are captions for that. Words that can be added
after
the
fact.
And
so,
the
goal
is
always to represent the feeling and beauty of these everyday moments as authentically as I am living them firsthand. The lack of polish is part
of
the
charm
–
if
I
can
capture
that
feeling using just a phone and an app then any other tea drinker in the same situation can as well. If they can do the same, then that feeling and that moment are bigger than me. And if I can
share
something
myself… then that’s art.
that’s
bigger
than
2021 book reviews By Karen Donnelly Certified TAC Tea Sommelier® Professional
Don’t you just love that no matter how much you read, there is always more to learn, enjoy, and
be
surprised
by?
It
could
be
just
one
sentence that changes how you look at your favorite miss
subject,
that
one
tea,
and
sentence.
you Here
don’t are
a
want
to
few
of
some new books that I have read this past year that I hope you will check out for yourself and give as gifts to a fellow tea lover.
Infused – Adventures in Tea by Henrietta Lovell Faber & Faber, March 2020
This book is my new favorite. If I could give one book to someone to hook them on tea, this
would
be
it.
Infused
is
the
personal
journey of Henrietta Lovell, the owner of the Rare Tea Company in London. Changing her career
and
fighting
through
serious
illness,
Henrietta takes us on her travels around the world to find the best tea for her company while
promoting
directly
from
fair
the
prices
gardens.
and
buying
Infused
is
filled
with beautifully and deliciously told stories; colorful descriptions of tea gardens; and her infectious pushes
enthusiasm.
everyone
quality,
loose
she
leaf
Henrietta
meets
tea
to
(“the
joyfully
drink
good
high
stuff”),
properly prepared. This quite often takes the form
of
some
amazing
cocktails
(with
recipes) and imaginative food pairings. If you love
audiobooks,
get
this
one.
Narrated
by
National
Drink
the
Scots
that
stories
entrepreneurs, establishing tea gardens and
would go on. As she says, “It’s my story of
promoting tea. From trying to break the East
tea,
a
India Company monopoly in the 17th century
anecdotes
to present day independent tea planters in
not
the
wonderful
you
in
story
story
it
and
of
is,
wish
tea.”
filled
the
And
with
what
that will seduce you and make you fall in love
Scotland,
with tea all over again.
satisfy
this
the
position
held
such
draw
prominent
why
the author, she has a lovely, soothing voice will
a
explores
as
well-researched
history
lover.
tea
book
Some
of
will
these
names and accounts will be familiar to many
Putting the Tea in Britain – the Scots Who Made Our National Drink by Les Wilson
of us. It is the last chapter – Home for Tea – that
documents
Scottish
tea
representing
Birlin Limited, September 2021
the
stories
growers. sixteen
tea
of
Tea
today’s Scotland
growers
across
Scotland and the Tea Gardens of Scotland Robert
and
Charles
Bruce,
Robert
Fortune,
with nine members are deeply committed to
James Taylor, Sir Thomas Lipton – just a few
growing
of the names of Scottish adventurers and tea
processed
planters that shaped the production of tea
crafting
outside
award-
unique Scottish terroir highlight the passion,
winning writer and a documentary maker of
demanding work, curiosity, experimentation,
Scottish history. His latest book, Putting the
and collaboration shown by the tea growers
Tea in Britain – the Scots Who Made Our
that came before them.
of
China.
Les
Wilson
is
an
the
a
in
best
tea,
Scotland.
premium
wholly Their
quality
grown
stories tea
and
about
from
the
included all types of tea and their chemistry; the importance of the quality of water and temperature; the shape of the cup; brewing styles;
storage;
tea
culture
and
traditions.
Lots of wonderful details makes this a great reference book to keep close by.
Wild Mocktails and Healthy Cocktails – Homegrown and Foraged Low Sugar Recipes from the Midnight Apothecary by Lottie Muir CICO books, January 2018
The more daring of us will grab a basket and start looking for the wild ingredients that will make these memorable cocktails. For the rest of us, don’t worry! You can forage for many of these ingredients from your local grocer or farmer’s
market.
The
author
has
created
recipes that balance flavors, mouth feel, low sugar content, and no additives. Lottie Muir’s pays particular attention to the potency and nutrition
of
the
plant
ingredients
herbs, fruits, and flowers,
Tea: A Nerd’s Eye View by Virginia Utermohlen Lovelace, MD Books with a Point of View, 2019 (revised and expanded in October 2020) If you have ever had the pleasure of hearing Dr. Lovelace speak, then you know how much excitement she brings to the science behind the taste of tea. This is a book for those of us who always need to know why something works the way it does. From how tea plants are
grown
and
the
different
production
styles that affects flavor qualities to why we respond
positively
or
negatively
to
those
different flavor qualities. Scientific details on how
and
why
we
taste
what
we
do
are
clearly explained (including the influence of our
DNA).
Built
on
the
foundation
of
Dr.
Lovelace’s first book Three Basic Teas & How to Enjoy Them (October 2017), she has
such
as
"You can never get a cup of tea large enough or a book long enough to suit me."
whether wild or not. Of course, what caught my attention was the chapter on Tea-Based Drinks.
Included
Camellia Bonfire
are
sinensis of
pineapple
the
sage
both
tea
botanical
cocktails
Vani-Teas
and
scented
and
such
made
as
from
geranium
tea
with Campari and gin and, and Lemongrass, Jasmine with
Green
the
honey.
Tea,
addition
The
and
of
cocktails
Sake
citrus are
Punch
bitters
made
and
imaginative
raw and
beautifully garnished and might inspire your own signature creation.
A Necessary Luxury: Tea in Victorian England by Julie E. Fromer Ohio University Press, 2008
c.s. lewis
Can the proper preparation of tea at the tea table
reflect
womanly
gentleness,
domesticity, and sexuality to lure a man into marriage? Author
Julie
E.
Fromer
uses
19th
Century
advertisements, cultural studies, history, and nine Victorian novels to show how important the preparation and drinking of tea was to the British national identity; class and gender distinctions;
and
middle
particularly
focusing
role
preparation
in
the
on
class
morality,
women’s
important
of
tea.
Not
just
a
pretty narrative description, the tea table is deliberately used in these novels to focus the reader class men
on
family
differences, and
women.
gatherings,
community,
and
the
drama
For
example,
between
in
Charles
Dickens’ David Copperfield, David uses “the expectations of the tea table” frequently in his story to help form his opinion on the roles of
men
and
women.
A
Necessary
Luxury
inspired me to go back and re-read some of the
classics
discussed
(David
Copperfield,
Wuthering Heights, North and South, Alice’s Adventures paying
in
Wonderland,
attention
help tell the story.
on
how
tea
Middlemarch), was
used
to
THE GREATEST TREND OF THEM ALL: READING THE TEA LEAVES FOR 2022 & BEYOND by Dilhan C. Fernando
A new generation is driving change in a tea category where for decades price has meant more than taste or goodness. The trend they are forcing is about taste and wellness but so much more. As younger customers turn to tea, they are demanding a more sincere appreciation of
ethics
and
sustainability.
This
offers
a
glimmer
of
hope for passionate tea growers who make tea for the love of the leaf.
Predicting trends in tea was a lot easier a few years ago.
There
wasn’t
much
choice
–
black
tea
–
with
or
without milk, Earl Grey or Lemon, green tea, and maybe a
couple
of
Fortunately explosion adventure
herbs that’s
in
like
Chamomile
history
gastronomy,
brought
now. tea
Oolongs,
and
Peppermint
Accelerated drinkers’
artisanal
by
tastes
teas
and
.
an for a
multitude of herbs – not really tea, but tisanes – into the picture. Then came the pandemic and the volatility the world experienced seeped into our brewing habits.
A
single
word
mindfulness.
that
In
sums
the
new
up
the
norm,
change
tea
–
drinkers
the human and environmental consequences we see in most producing countries today.
are more mindful than ever of the goodness in
what
they
eat
an
There lies another complication to predicting
abundance of the good stuff. Good quality
what might be in 2022 and beyond, because
black, green, oolong and white tea naturally
no
have
content.
products they consume are still determined
Flavonoids are antioxidants that can protect
significantly by the choice they have in their
our
local
uniquely
bodies
and
drink.
high
from
Tea
flavonoid
oxidative
stress
has
–
a
key
matter
store.
what
And
that
is
decided
by
which
space,
which
stroke, cancer, diabetes, dementia and other
quality brands can afford both good quality
non-communicable diseases. Antioxidants in
(ie.
tea are also said to boost immunity and help
phenomenally
the
as the supermarket shelf. The answer to that
cope
with
emotional
stress.
Who
wouldn’t want a mugful of all that?
is,
not
that
the
major
more
dominate
desire,
factor in the development of heart disease,
body
brands
consumers
expensive) expensive
many.
The
tea real
and
estate
internet
helps
the known
deliver
choice and in spite of the dominant e-tailers That’s
not
all
consumers
are
becoming
and
their
similarly
expensive
promotional
mindful of; with the new normal fraught with
demands, we have hope of a more equitable
climate
marketplace one day.
social want
anxiety
and –
and
greater
economic
more
than
awareness
inequality,
ever
–
to
of
consumers
drink
what
is
For us there is only one way to make good
good for others too. That’s great, but also a
tea.
little
hand, making tea according to an artisanal
ironic
making that
because
product
retailers
around
the
it
was
affordable and
world
in
the
for
name
consumers
monopolistic
forced
the
of
race
It
involves
tradition
in
a
picking
leaves
sustainable
and
bud
relationship
by
with
brands
nature, and by workers who are paid a fair
to
wage. As with any ethical endeavour, profits
the
bottom in pricing and promotions, creating
must be shared with the less fortunate. The
formula
is
company, with
a
logical non
harsh
and,
for
negotiable.
colonial
a
family
For
history,
an
and
tea
industry a
hostile
traditional method of making tea is based on respect
for
tender
nature
leaves,
–
handpicking
where
flavour
the
and
most
natural
environment defined by discount culture, it is
antioxidants are highest, withering the leaf
more complicated. Yet the good stuff in tea
to concentrate both, rolling in a manner that
is where there is change for the better.
mimics what physicians did 5,000 years ago as they made tea, then as a medicine.
Tea
and
mindfulness
align
elegantly,
so
which teas can we expect to see in future?
Finally
That’s
a
and then firing or drying. With the tea plant,
tea
camellia sinensis, so dramatically shaped by
long
one
area
where
with
taste
tail,
there
is
definitely
adventure
in
fermenting
methods,
sunshine, rain, humidity and soil, that method
cultural
of manufacture nurtures in each batch of tea
recipes,
pairings
and
preferences. There is no other beverage that
a
can equal tea when it comes to the myriad
terroir.
hues,
aromas,
flavours,
textures
and
very
specific
There
is
no
particular
without Every
drinks
compromise
speciality
requirement, flavour than
on
loose
adding
and
texture
Nature
are
trending,
theatre
leaf the
tea
of
by
Also
but taste.
fulfills
allure
crafted
herself.
and
that
aroma,
none
other
trending
is
as
even
nature
–
its
for
a
tea
in
that
tea,
represents
but
a
this
thousand
as
the
flavour,
weather
aroma,
that
texture
and
appearance in tea. It extends over black tea, from
light
to
intense,
through
oolongs
dark
and light, green teas from floral to slightly
delicate.
present,
allure
influences
the
the
single
changeable
bitter
of
of
wind,
different teas, which vary over time, and are
escapism, drinkers seeking to get away from harshness
expression
like
their
agreeable synergy with food.
Non-alcoholic
factors
tea)
personal garnishes,
natural
oolong
a
brewing
of
and
wonderfully fragmented into a multiplicity of preferences,
confluence
(black
and
white
teas
aside,
tea
from
aromatic
to
moment. That points to Chai … a delicious, comforting,
profusion
of
strong
tea
with
Mindfulness
dairy, almond or oat milk, with mint, pepper,
very
chili,
China,
roots,
star
anise
and
favourite
or
even
other
a
dash
Saturday
spices, of
herbs
alcohol,
afternoon
and
like
my
indulgence,
social
herb.
its
With
royal
etiquette,
its
its
always
imperial
debut
poetry
characterised
has
in
been roots
Europe,
and
tea
in
the
parties
evolution,
a
that
has
always
Dilmah Pirate’s Chai (with Rum). Chai can be
invoked conversation and relationships. There
personalised
is
culture,
moment
because multitude puller’s
to
there of
every and
is
personal
ingredient
no
tastes
individual
perfect which
story.
Have
preference
chai, tell a
taste,
only
the
look
at
now
scientific
assertion
of
research
ancient
poets
to
back
who
up
the
referred
to
a
the ability of tea to inspire and uplift mood
chai
and mental state. This adds to the role and
our
Book of Chai for a few hints.
function
of
tea
unprecedented
in
the
21st
escalation
of
Century, mental
when health
concerns demand kindness. There is simple, Tea in 2022 and beyond is also likely to pivot
affordable
impact
in
shared
mugs
of
tea
around authenticity. Like antioxidants, that’s
with friends, family or strangers for whom a
a feature that real tea offers in plenty. The
moment of friendship could be much more
significant than what it may seem.
…
wait
for
it
..
aid
digestion,
helping
the
body manage sugars, excrete fats and finally There will certainly be a greater appreciation
cleanse the palate. Tea is a very special herb
of the taste, goodness and purpose in fine
–
and
the
barrier, imbued with taste defined by nature
that
and the promise of goodness and friendship.
perfectly
faintly
brewed
ridiculous
tea
tea.
Even
brewing
with
methods
devoid
ethnic,
the
emerging trend in tea, will not be limited to
grow
taste, but also in broader consciousness of
appreciation alongside
of
the
the
in
tea,
finestTeas
appreciation
of
will
authenticity
the
adventure
cultural
throng
experts
of
or
The
internet
test
religious
are being touted as the perfect method by a of
true
of
that
is
an
ethics and sustainability in tea.
and love for produce, because fine tea can only be produced with love. The aged, mixed,
With
unloved
discounts
and
heavily
discounted
stuff
will
the
realization come
the
the
cost
fair
only until they win their race to the bottom in
prices
discounting
and end for genuinely fair trade. That alone
that
it
is
time
to
sell
their brands.
will
be
because
that
sufficient
combination
of
the
to
must
wages,
quality
find
sustainability,
of
unceasing
continue to sell and delight marketers though
and
and
at
that
come
natural
brew
variety,
up
a
fair
beginning
wonderful
authenticity
and
The dreams of many passionate tea growers
innovation led by the passionate producers
have
who were the reason tea became a global
unjustly
where
the
met
their
short-term
demise
in
pleasure
a
of
market
discount
phenomenon.
That
is
the
most
promising
outweighed the long term benefit of quality.
trend for tea, fair prices leading to genuine
Growers who produce teas with love, were
social
previously exploited by a colonial economic
enabling producers to devote themselves to
system,
producing
but
universally
not
a
lot
has
detrimental
changed
discount
with
a
culture
and
environmental
beautiful
teas,
sustainability,
with
kindness
to
nature and community.
taking its place. That is changing though – hopefully – as enlightened, empowered and
That must rank as the greatest trend of them
empathetic
all – a genuinely sustainable combination of
consumers
seek
change
for
better quality teas for themselves and better
sensory
lives for the people that make the produce
mindfulness
they consume. This will gladden the hearts of
growers can celebrate together.
tea growers because the indulgence, variety, purity,
authenticity
and
provenance
in
fine
tea is without parallel and it is a joy that too few have experienced.
That
prediction
Century
tea
synergy
that
with
the
is
likely
drinkers exists
right
tea
to
realize
between having
evolve the tea the
as
21st
inspiring and
g
food
ability
to
enhance flavour, texture, mouthfeel and then
and –
functional that
tea
–
taste
drinkers
and
and tea
NO JOB COMPLETE TILL THE PAPERWORK IS DONE 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. Indi has been writing his thoughts and memories for the past few months, and we thought we would share one with you. If you don't know Indi Khanna, make sure you visit Tea'N'Teas, explore not only his stories but also the beautiful teas of the Tea Studio (teanteas.com and teastudio.info).
With advance apologies to all & sundry. Relax!
Absolutely
NO offence meant!
With this one I go back again to the late 1970s and my four year stint with Malayalam Plantations on two estates in the High Ranges.
While the High Range club was always buzzing with some activity
or
the
other,
the
level
of
action
would
peak
whenever the club had an inter-district meet which were held over weekends and were always looked forward to with
the
greatest
anticipation.
This
was
an
absolutely
wonderful ‘let down your hair’ creation of the Scot and Irish planters back in the day which in simple terms not only created a link between different planting communities and clubs, but were also most necessary to give the opportunity to planters to interact with others of their ilk and together
with them, let off some pent-up steam. I’m not aware whether the system of the ‘club meets’ still continues in the same manner, a crying shame if it does not.
In Assam where planting districts are in relatively much closer proximity to each other, the meets were always an annual two day weekend affair with planters from other clubs within a reasonable radius gravitating towards whichever club was hosting the meet on a particular weekend. The meets were centred around sports competitions which would kick-off on Saturday afternoon to end on Sunday evening, interspersed with a dance and dinner affair on Saturday. It was not at all unusual for the Saturday night to stretch into the wee hours of Sunday. On both days, regardless of whatever be the time, we’d all get back to our respective estates and bungalows. That this in some cases meant that one would be driving a VERY long distance, more often than not in a lovely and deep alcohol induced haze, was never ever a deterrent.
In South India, where planting means not just tea but also rubber and coffee and with planting districts being spread across three states and distances between the districts being literally hundreds of miles, the club meets were a very different and a much more elaborate affair to those in Assam.
Instead of
one club hosting a ‘come one come all’ jamboree where planters from all other clubs would converge, in south India the meet was on the lines of a one-on-one home or away bi-annual event.
This yarn being specifically about the High Range Club (HRC) if, for instance, it was the ‘at home’ Bamboo Club meet, we’d have all the coffee planters from Coorg drive approximately 450Kms to get into the HRC on Friday evening. All the guests with or without an accompanying spouse and kids, would be met by their respective weekend host, a Manager or Assistant on one of the Tata Tea or Malayalam Plantations (those being the only two companies with properties in the High Ranges) with whom the guest(s) had been billeted. Having met up with ones guest WHENEVER one could manage to pull the person away from the bar, the guest would be driven back to the hosts bungalow. Saturday and Sunday were designed along much the same lines as the Assam meets, with the guests finally driving back the long distance usually on the ensuing Monday, more often than not dead beat and somewhat worse for wear.
While the above was the standard format for
The
all South India Club Meets, when it came to
executives, obviously a sadist who was likely
Malayalam
not
company rubber and
Plantations
had
26
estates
properties)
Tamil
would
Nadu,
host
a
(13
scattered
every
through
along
same
the
lines
since Tea
year
as
13
Kerala
secretary,
quite
in
one
love
of
with
the
Tata
Khalid,
did
Tea
the
unthinkable. In drawing up the host/guest list for
the
MPL
meet
the
gentleman
billeted
the
HRC
Bops with Khalid in the Nymakad bungalow.
While
the
Khalid, needless to say, had no clue that he
weekend
was
do.
long
the
and
across
other
HRC/MPL
programme the
(MPL),
club
the
inter-club
had
very
subtly
been
pushed
over
a
precipice.
jamborees, for this particular meet it was a whole bunch of MPL superintends (PDs) and
Come the Friday of the meet Bops rolled up
assistant
the
into the HRC bike parking cage by about five
would
in the evening and promptly made a bee line
converge on to Munnar. For whatever be the
to the bar where he got down to slaking his
reason it was an accepted fact amongst SI
thirst
planting circles that the MPL executives were
valley
a VERY rough and rowdy bunch! A lovely and
worried Khalid, having never before set eyes
boisterous gang of blokes quite capable of
on him and having hunted high and low for
literally driving folk up the wall! Which they
his
did rather effectively and quite frequently.
headless chicken asking all and sundry
various
One
superintendents
far
flung
amongst
MPL
that
(SDs)
estates
bunch
of
from who
delightful
and
crazy SDs was a ‘one bottle of rum a night’ wonderful
specimen
whose
demeanour
was
just short of bordering on insanity. I.P.Bopiah (Bops)
was
a
self-inflicted
accident
prone
wild human being who had pranged his bike more
often
quite
a
than
few
of
one those
could
remember
mishaps
with
resulting
in
some very serious and severe injuries so that the
gentleman’s
face
was
akin
to
a
badly
reconstructed jigsaw puzzle.
On the other side of the fence was one Tata Tea Manager who could only be described as a coconut – somewhat brown on the outside but
snow
white
on
the
inside.
Both
Khalid
Baig and his wife Poogie Baig were ardent and self proclaimed Anglophiles. Besides his many
other
accomplishments
which
he
was
wont to crow about, a feather in Khalid’s cap which he was very proud about was that he was
the
opening
cricket eleven.
batsman
for
the
HRC
after to
guest,
that
long
Munnar.
was
ride
Hours
seen
up
from
later
walking
a
venture
somewhat
around
like
a
whether
anyone
knew
who
this
I.P.Bopiah
With
the
Saturday
kicking
off
him anywhere. Having finally located his by
having
been
now
two
and his guest walked into the HRC smiling at
having been introduced to each other, Khalid
each other. Having steered him into the club,
managed to pry Bops off the bar stool, sit
while
Khalid
him in the jeep to drive off to the bungalow
men’s
room
for dinner.
Bops
inebriated
guest
and
the
extracted
a
change
averse
to
sincere
from
immediately to
being
noon,
competitions
character was and whether anyone had seen
rather
around
sports
Bops,
pushed
into
any
the
off
his
form
promise host
to
the
soccer
kit,
of
physical
activity other than those related to his right Khalid
being
a
very
serious
sportsman
elbow, strolled across to his favourite room
buttressed by the fact that he was not only
and
the captain but also the opening bat for the
Which he continued doing without a break all
HRC
afternoon
down
elevens, from
while
they
the
he
did
evening
best.
which
necessary
open
(Khalid)
be
scheduled
to
had
into
what
That was when the HRC bar would be thrown
match
club,
and
doing
patiently explained to his guest that it was he
the
driving
with
dovetailed into the dinner and dance affair.
that
to
both
on
very
Sunday
Nymakad
were
got
fresh
for
all,
the
damages
after
they
had
been totted up post meet, being very fairly
o’clock and that could they PLEASE wind up
split amongst the members of the host club
early
with
evening
so
that
they
at
to
10
that
start
the
could
both
ones
share
get a good night’s sleep. Ever the gentleman
months
that he was, the prompt response from Bops
ever
hankered
with
was
on
a
hand
on
his
heart
had
problem, whenever you say”!
been
a
“no
club
the
appearing
bill. for
Not
that
a
free
cards,
why
in our
drink,
the
ensuing
friend but
would
he
if
Bops that even
consider looking a gift horse in the mouth.
From all accounts from others sitting at the
About an hour after the game had started,
bar with Bops, that particular evening he had
the spectators sitting on the lawn and steps
surpassed
leading down to the field, saw and heard a
night
his
was
probably
one
still
bottle
young.
concluded
tipple
Hours
that
he
while
later
the
having
MAY
possibly
vehicle come
drive to
a
have had enough, tottering away from all the
unhealthy
noise and music in the main bar and hall he
mad
meandered
steering
his
way
into
the
Men’s
Bar,
in
as
at
breakneck
grinding
screech
hen
of
Khalid
wheel
halt
with
tyres.
Out
Baig
from
followed
hopped behind
by
a
the
‘body’
obviously very severely hung-over, bloodshot
corner of that unique barroom and promptly
eyed
dropped off into a deep rum induced ‘coma’!
attempt
Come midnight, an extremely harried Khalid
host
could be seen peeping into every corner of
the field. Red faced and livid as hell, walking
the main hall and the men’s loo desperately
up
seeking his guest. With all the club bearers
sitting
having
white inner pulp having been discarded and
into
a
search
party,
to
who
to
look was
his
was as
seen
lively
literally
padded-up
amongst
the
brown
other
a
of the leather upholstered settees in a quiet
I.P.Bopiah
the
rather
stumbling
inducted
from
a
and
wriggled himself into a tight little ball on one
been
out
speed
side.
making as
his
a
feeble
very
active
scrambling
teammates
the
the
with
with the help of a couple of his colleagues
finally
who were quite au fait with how the situation
shouted out “Who the f*** billeted this crazy
was to be handled, Bops was deposited in a
character
muttering and red faced Khalid Baig’s car.
followed were all well hidden behind hands
to
with
the
me”?
of
were
with
our sleeping beauty was finally located and,
coming
shell
towards
who
spectators,
outer
An
fore,
The
that
coconut
he
actually
sniggers
which
across many mouths. Sunday blue
morning
sky,
a
cloudless While Khalid was busy ranting and letting off
much anticipated cricket match. By 9 o’clock
steam, the interest of all the youngsters was
a whole bunch of eager cricketers were on
focused
the
erect’.
their
optimum
with
the
field
the
dawned
limbering
respective
conditions
up,
trying
hangovers.
At
to
for
sweat
ten
the
off two
away
elsewhere,
Finding from
a
the
safe
main
‘Mr spot
body
on
of
to
stand
the
grass,
planters
waiting for the captains of the two teams to
wanted to know what had transpired for his
come in for the toss. The captain of the MPL
host
team
response,
somewhat
worse
for
wear
have
gone
which
down,
ballistic.
was
we
and
sitting
to
gentleman
trying
white coated umpires walked up to the pitch
looking
the
on
simply
Bops
classic
mumbled
out
in
ambled across to where the three gentlemen
between him, almost like a dying fish gulping
stood around twiddling their thumbs and all
mouthfuls
three
bursts. The story in short bursts akin to Morse
looking
entrance,
expectantly
waiting
appearance.
15
for
towards
Khalid
minutes
later
to the
the make
club his
of
air,
came
out
of
him
no-show “That’s a crazy couple I stayed with”
coin
“I
be
tossed
for
the
short
code went as follows:
was replaced by the vice captain so that the could
in
game
to
get
mean
what’s
the
big
deal
about
a
guy
underway. Having won the toss and by now
enjoying his drink”?
alive to the fact that their opening bat was
“Anyway, you guys know what ones stomach
AWOL,
is
the
MPL
captain
rather
deviously
opting to field, inviting the HRC team to bat first.
like
in
the
morning
after
having
some rum the previous evening”
downed
“I guess I must have overslept, but when I woke up there was a pot of tea on the bedside table which had gone cold” “Man, I was thirsty and ended up gulping down all that tea” “While my stomach was already feeling uneasy, that damn tea did the trick so I had to rush to the loo” “Man, what a relief! The damn thing just kept coming out” “Stretched on for ages” “When I was finally done I looked around for the mug. Can you believe it, there is no mug in that damn bungalow, only unhealthy paper” ” I have never used paper in my life and have no intentions of changing. Dirty buggers” “So I sat around wondering what to do” “That guys loo is like a f***** hospital room, so bloody clean. There is nothing in it that I could use” “All I could see was a tiny cabinet above the washbasin. You can imagine just how awkwardly I had to shuffle across to that damn thing” “When I opened it, the only thing in it was an eye glass. Yup a damn EYE GLASS” “Did I have choice? Took me all of half an hour and I don’t know how many trips to the washbasin tap” “What a bloody tiring morning, Man!” “But you know what has me feeling happy, that tomorrow morning that bugger Khalid will be washing his eye in that damn thing”! Looking around, not one of us clustered around this clown literally soaking in his wise words did not have tears streaming down our faces!
Post Script Years later well after I had relocated to Assam I did get to hear that this absolutely wonderful soul had finally managed to have an accident which had him hand in his dinner pail.