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LETTER FROM THE PRESIDENT INTERVIEW WITH JEAN-FRANÇOIS DESAULNIERS TEA FOR YOUR GARDEN YIXING TEA POTS MICROGROUND TEA REIMAGINING AFTERNOON TEA
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Karen Donnelly is a certified TAC Tea Sommelier® Professional and
has
been
an
afternoon
tea
event
planner,
speaker
and
teacher for over 20 years. She is the owner of Greenhalgh Tea and
manager
of
the
Orchard
Tea
Room
at
Rose
Hip
Barn,
Thornton, PA.
Located in Halifax, Nova Scotia, Hope Blooms is a youth driven registered
charity
marginalized
and
social
communities
in
enterprise.
It
actualizing
engages
their
full
youth
in
potential,
becoming positive agents of change in their communities, and building
bright
futures
through
experiential
education.
They
create innovative youth-driven impact in food security, social inclusion, education, and environmental stewardship.
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.
The 1st Tea Culture Week in Brazil's objective is to promote tea culture
and
history
within
Brazil.
The
event
takes
place
from
August 1-7, 2022, offering hybrid tea-related activities to the general public. Directly involved in the organization are eight representatives
of
the
group:
Adriana
Ferreira,
Claudia
Sant'Anna, Daniela Folquitto, Daniela Pirozzi, Elizeth Rodrigues da Silva van der Vorst, Ligia Gabbi, Luciana Maira, who work under the mentorship of Yuri Hayashi, founder of the School.
Natalia Nahon is a certified TAC tea sommelier and freelance journalist who’s passionate about tea, and writes about fashion and beauty in different publications. She’s currently working on creating blends in the hopes to open her own tea brand.
Pheinixx Paul is a licensed TAC Tea Sommelier® with a long history
steeped
in
tea
culture,
appreciation
and
experience
working with Canadian brands as a brand designer, visual thinker and
communicator.
The
13-birds
blog
@13birdsstuff
is
the
manifestation of Pheinixx's passion for art, tea and words on a journey to imagine cool stuff + things.
In this Issue
Letter from the President
Reimagining Afternoon Tea
An Interview with Jean-François Desaulniers
1st Tea Culture Week in Brazil A Short Lived Getaway
Tea for Your Garden Very, Very Fine Indeed Yixing Tea Pots: A Moment in Time
Breakfast:
Overnight Oats with Earl Grey Rooibos Berry Compote Hoji-Cha Tahini Banana Porridge Manila's Rising Sun Pu-erh Bacon Mushroom Frittata HopeBlooms: Plant a Seed, Harvest a Chocolate Chai Banana Bread Dream & more... Cheers to 70 Years: Queen's Platinum Jubilee
m o r f
e th
t n e d i s e r p
We celebrate a new year in the west on
For the world of tea as well, Spring brings
January 1st and set new intentions for the
with it new possibilities, new flushes and
year ahead. But my background is Persian,
new flavours. I know we all get caught up
and for us, the first day of Spring is new
in our favourite teas, but maybe this year
year.
you'll
push
yourself
out
of
your
comfort
zone and try something you haven't tried I'm not suggesting of course that we turn
before. Set new intentions and new goals,
things upside down and change new years.
try a different tea from the Spring harvest.
But it truly does make more sense to set
Who knows, you may even love it.
fresh intentions in the spring, when new life blooms fighting
around through
us.
To
the
look
soil
at
and
the
bulbs
setting
our
own goals with all that hope and optimism surrounding us.
LIVE
T DU Hé
SOFA SUMMIT
BOIRE
05 21 2022
E T K A*
DRIN *
INTERNATIONAL TEA DAY
AN INTERVIEW WITH
Jean-François Desaulniers Jean-François raised
in
Desaulniers
Montreal,
hospitality Camellia
and
Canada.
wine,
Sinensis
was
he
Tea
born
After
has
and
studying
worked
Lounge
for
(Montreal,
Quebec), Soif Bar à vin (Gatineau, Quebec) and Bellota Wine Bar (Melbourne, Australia).
In 2019 he won the Mixology category of Tea Masters Cup Canada.
In
the
pursuit
of
tea,
he
has
visited
China,
Taiwan and Japan, and today you can find him
in
Quebec
workshops
for
offering people
tea in
education the
and
hospitality
industry.
What's your first memory involving tea? I’m
riding
my
bicycle
in
the
streets
of
Montreal during spring 2015 — I’m going to Camellia Sinensis tea lounge for work. It’s a sunny day, a little windy, and the lilacs are budding
and
full
of
flowers.
From
that
moment, the smell of lilacs always reminded me
of
Taiwan
a —
high and
everyday life.
altitude tea
green
became
a
wulong colour
from in
my
What does a typical workday in the tea industry consist of for you? Being a seasonal worker, I always have a foot in the
industry
through
sporadic
events
and
one
foot in other projects (or in the outdoors).
However, a day usually starts with a meditation, the
selection
of
a
musical
ambiance
and
the
proper tea that matches that music (as well as the weather, the inner feeling of the moment, etc).
Some
kind
of
tea
pairing
with
the
particularity of the moment.
How much tea do you drink in a day? A
lot
(around
1-1.5
liters
a
day)
maybe
too
much, but less than before. I try to limit myself to 1 teapot and 1 gaiwan a day. After that limit, I feel appreciation decrease. I tend to drink less quantity but better quality.
What are you seeing in the market that excites you for tea? I’m under the impression that we’ve reached a through
Blais (musician - pianist). Those three gave me
education in Montreal. Even if pure loose leaf
so much through what they’ve written, said or
tea is still marginal and there is a lot of work to
played. Depending on the energy of the person,
do, more and more people are eager to learn
I would go for (1) a good Sheng Puer, with high
more about tea and pay for quality loose leaf.
Qi and good longevity (2) a really good quality
critical
number
of
enthusiasts
wulong That’s
exciting
because
it
opens
incredible
from
aromatics
Wuyi
and
with
touch
of
nice
tropical
toastiness
(3)
fruit an
possibilities (tea and cheese pairing, tea and
excellent Feng Huang (Dancong) with precision
chocolate
and balance between aromatics and bitterness
pairing,
tea
and
food
pairing,
tea
or (4) a high quality sencha with tons of umami
cocktails, cooking with tea etc).
on the first infusion and sharp bitterness on the
If you could drink tea with anyone - living or dead - who would it be and what tea would you serve?
subsequent one.
But generally speaking, I would say anyone with reasonable
I
would
say
Sylvain
Tesson
(writer)
Seguin (painter, writer) or Jean-Michel
or
Marc
to
high
appreciation
of
what
we
bring on the table is always good company for a cup of tea.
If you weren't in tea, what would you be doing?
How do you take your tea? Most
If
I
wasn’t
business...
in
tea,
I
meaning
would I
be
would
in
most
the
often,
in
a
gaiwan
(or
another
small
wine
vessel), and listening to music. It’s the best way
probably
in my perspective to understand the different
always be a bit tipsy. I could say tea saved my
components.
relationship with wine on a long-term scale.
What is the most interesting and unique experience you've had in your tea career?
What's your favourite fact about tea that surprises people?
The Sakurai Tea experience in Tokyo. This is a Everything (white, yellow, green, wulong, black,
high-end
aged)
terms of atmosphere, service and precision in
comes
from
the
same
bush,
the
same
experience,
the
tastes,
textures,
mouth
possibilities
feelings,
of
emotions,
add
a
little
supplement
for
a
during
in
experience there, I was asked if I was eager to
unlimited
point
best
gave
almost
some
far
every
to
At
by
leaf. But the co-evolution of humankind and tea birth
detail.
but
higher
my
quality
pairing. I tend to say tea is not only a drink, it’s
gyokuro. I say yes and that was one of the best
a world by itself.
decisions I’ve ever made in my life.
r th " a E er t t i B " ta i l k c o C
Jean-François
Desaulniers
presents
us
with
this
festive
cocktail
that offers a perfect balance between fruity, pleasantly acidic, a subtle bite of bitter and the rich earthy tones of aged tea.
Ingredients: 3 oz of Pu Er Sheng 2009 Badashan* chilled (recommend an 8hr cold infusion of 2.5g per 250ml water.
If you don’t have
time a hot infusion cooled on ice works).
¾
oz cranberry juice
2 oz kombucha Rise Hibiscus and Rose
½
oz Campari**
1 to 2 drops of fleur d’oranger
Preparation: Mix
all
ingredients
and
serve
on
ice
in
a
10oz
‘Highball’
glass.
Garnish with zeste of grapefruit or a slice of orange.
*JFD recommends the Pu Er Sheng 2009 Badashan for aromatic balance. Or, you could substitute with another Pu er with a strong earthy character.
** for an alcohol-free version , simply replace the Campari with a few drops of orange bitters.
Image by camellia-sinensis.com
Tea for Your Garden REDUCE, REUSE, RECYCLE, REPLENISH, RESTORE By Karen Donnelly Certified TAC Tea Sommelier® Professional
Rallies,
conferences,
and
marches
the first Earth Day April 22, 1970.
marked Fifty-two
Can
using
re-steeped
tea
for
watering
or
spraying plants work as a natural and safe
years later, the importance of sustainability,
fertilizer?
organic gardening, and eating what’s grown
goodness?
Didn’t
we
just
drink
out
all
that
locally are still considered part of the basic principles in helping to care for our earth.
Tea (Camellia sinensis) leaves contain lots of nitrogen
along
with is
needed
potassium.
in our everyday routines.
growth and there is more of this in tea leaves
could easily add reuse, replenish, and restore
than in most fertilizers.
to this daily practice.
the proper development of roots.
Whether it’s word of
for
and
We strive to include the practice of recycling As tea drinkers, we
Nitrogen
phosphorus,
leafy
Phosphorus helps in Potassium
mouth (“My roses just thrive!) or found in the
helps in plant growth and stress tolerance.
“Many Ways to Use Your Tea Leaves” books,
However, there is much debate over whether
we are told “don’t throw away your tea, just
raking spent tea leaves into the garden soil
toss it in the garden.”
or using them as mulch around the bottom of
spent
tea
leaves
So easy – but are
added
directly
to
the
garden or around the plants really effective?
the
plants
is
really
effective.
The
first
problem is the same as the human one when
we discuss the properties of tea – what kind
Here
of tea are we using, how strong, how much,
shrubs, vegetables, and herbs you might have
how often? The one thing we know for sure is
in your garden.
that
tea
makes
a
great
addition
are
just
a
few
acid
Outdoor:
Bleeding
Hearts,
Azalea/Rhododendron, What tea can directly affect is the Ph of the
Holly,
Dogwood,
Irises,
leaves or steeped tea. Knowing what Ph level
Broccoli,
Onions,
Spinach,
your plants will thrive in is very important. It is
Parsley,
Thyme,
Basil,
part
Oregano
soil’s
health
and
Hydrangea,
Gardenia,
Roses,
the
Tomatoes,
Pachysandra,
Blue
soil when used in large amounts, whether as
creating
flowers,
to
composting. More on that later.
of
loving
Potatoes,
Ferns,
Cabbage,
Winter
Sage,
Squash,
Rosemary,
balance. The measurement of Ph is from 014. Below 7 is acidic, above is alkaline, and 7
Indoor:
is neutral. It is harder for your plants to get
Violets, Ferns (except Maidenhair)
the nutrients it needs and to promote healthy
If you’re a green tea lover, your plants that
microbes
prefer a Ph of above 7 will thank you.
when
alkaline. below
Even
their
difference. maintain
the a
happy Testing
the
PH
Ph
point level is
Instant-read
test
are
too or
acid
two
can
easy
level
plants. kits
is
too
above
make
and
or
or
all
the
helps
you
that’s
best
for
probes
and
at-home
inexpensive
line and in nurseries.
and
available
your
on-
It’s also important to
Christmas Cactus, Amaryllis, African
Here are a few plants that prefer an alkaline soil.
Outdoor: Pink
Sunflowers,
Hydrangeas,
Poppies, Geraniums,
Dahlias,
Chrysanthemums,
Foxglove,
Chives,
know that the Ph changes with the type of
Tarragon
black tea 5-5.5, green tea 7-10, and herbal, 6-7. A good illustration is using
Indoor:
Marigolds,
Lemon
Daisies,
Day
Mint,
Lilies,
Marjoram,
tea:
Maidenhair Fern, Boston Ivy
black tea. Black tea is high in tannins and tannins lower the soil Ph. Acid loving plants
We
love
acid
leaves or teabags a day ready for a new life!
loving plants might not need daily servings of
Use those tea leaves as part of the building
tea directly applied around their base. After
blocks
Ph testing, you might find that a handful of
compost.
tea
this,
the
leaves
rest,
not
around
so
your
much.
Even
roses
at
tea
drinkers
needed
have
in
at
least
making
1-2
good,
cups
of
healthy
the
beginning of the season and halfway through
Composting
is
the
is just the amount they need. If your soil is
the breakdown of organic material into the
particularly alkaline, tea might be just right
wonderful,
added weekly or more.
ingredient of soil.
dark,
process
nutrient
of
speeding
rich,
up
organic
When shovels of compost
are
added
and
helps
to it
heavy
drain
clay
soil,
water.
In
it
lightens
sand,
it
it
helps
hold the water; and in loam enriches it and helps
add
used
up
micronutrients
back
in.
Compost is not a fertilizer, but what’s called a soil amendment. Its primary role is not to feed the plants, but to improve the soil so that plants can nourish themselves.
Whether
you
have
a
Victory
Garden,
rose
bushes in the front of the house, or big pots of herbs on the deck, you can compost. a
place
where
you
can
create
a
compost
heap, ideally by a water supply. gardens,
some
tumblers,
or
gardeners
build
use
3-sided
Find
For large
rotating
stalls
to
bin
collect
organic material and start the compost.
A
quick web search yields a surprising number of
ready-made
apartments) Choose
a
bins
to
in
make
size
all
this
and
sizes job
style
(even
even
you
for
easier.
can
easily
handle and for the size of your garden.
The
formula
parts
for
brown
straw,
composting
organic
leaves)
and
material
(weeds,
clippings,
tea
soil.
is
material 1
part
(wood
green
kitchen
leaves)
roughly
chips,
organic
waste,
layered
2-3
with
grass garden
Keep the pile damp, and each week,
turn it with a shovel or pitchfork to aerate it. The center should get warm, letting you know decomposition
is
happening.
The
nitrogen
and tannin in the tea accelerates this. Not warm?
It’s
important
to
make
sure
the
compost is kept damp. The microbes doing the
work
of
decomposition
need
water.
Some gardeners will throw tarps over open heaps during hot summer months. I used to use
old
blankets.
It
will
take
months to complete the process. complicated
and
it’s
very
about
4-6
It’s not
satisfying.
You
have helped reduce waste and enriched your garden’s soil.
A few things to remember about what you compost:
No meat, dairy, bones. These items attract unwanted critters.
Use tea leaves, not the bags. The bags may not break down, especially if there is some plastic in production. Just cut the bag open and empty out the tea leaves. Some gardeners feel the paper bag does breakdown or is useful in mulching. The string, staple, and tag is removed before using.
Keep the compost heap damp while it does its work. The outside may seem dry, the inside should be damp. The weekly turning helps distribute the moisture.
The end result should be dark, crumbly, and
They do like sun and good drainage but seem
sweet smelling like good earth.
to
have
better
flavour
with
slower
growth.
Keep them pruned by pinching off the new Once
the
garden
compost
in
planting.
the
is
spring
Throughout
ready,
add
before the
to
you
season,
your
top
culinary
are
growing
nice
dense
work
quickly. You can use these daily pinches for cups of tea. As you get to mid-season, you
herbs
compost
tea
for
drying
for
use
enough
when
the
leaves
growing
to
start
season
is
herbs in “Growing Your Own Herbal Tea” Sip,
not
Issue 4 (page. 10-11).
vegetables,
just
or
getting
Although they have a Ph preference, they are as
the
for
start
over. You will find tips on drying and storing
fussy
use
a
once.
as
use,
encourages
plant and keeps the herbs from flowering too
will you
This
start
compost into the soil.
If
growth.
shrubs,
flowers
when it comes to having a nutrient rich soil.
Compost Tea – Steeped or Brewed
Secondly, the bubbles work to draw out even more of the nutrients. Some bubblers float,
Many gardeners make compost tea to help
so start by taping them to the bottom of the
their gardens thrive.
bucket.
“tea”
Yes, you are making a
steeping
by
is
ready,
add
the
steeped compost tea is easy and there are
days. The water will be brown and pleasant
no
smelling, ready to use.
fast
rules
water.
water
stocking full of compost and let it run for 1-2
and
in
the
Making
hard
it
When
on
how
to
do
it.
Personal preference, experience, and time restrictions will guide you.
The simplest way
Not
a
gardener?I
bet
you
have
friends
or
to add 3-4 handfuls of finished compost to a
neighbours that are and would be happy to
large
help you recycle your discarded tea leaves.
bucket
and
fill
with
water.
Stir,
releasing the nutrients into the water.
Then
If
you
don’t
have
start
base
that are looking for clean, organic materials
plants.
This
method
is
great
when you have a limited supply of compost.
community
to
composting,
your
out
space
add the bucket contents directly around the of
check
a
gardens
for their compost heaps.
Letting the compost steep for several hours
References:
to a day helps release more nutrients.
History.Com Editors. “This Day in History: The First Earth Day” History.com. November 24, 2009, updated April 20 2021
If
the
tea
is
to
be
used
for
indoor
plants,
then its easier to use if the tea is strained. This can be done simply by straining through a
screen
start
or
that
by
can
making be
a
“tea
bag”
at
the
Add
a
few
removed.
Lombardo, Lisa. (2021) Organic Gardening for Beginners, an Eco-Friendly Guide to Growing Vegetables, Fruits, and Herbs. Rockridge Press, Emeryville, CA.
Lugo, Catherine. (2018) 50 Things to Know About Home Composting. CZYK Publishing.
handfuls
of
compost
to
the
center
of
square of burlap or a cut up old sheet. off
and
add
your
teabag
to
the
a Tie
bucket
of
Childs, Jim.
“Compost Tea” Garden Gate, May 28, 2021,
www.gardengatemagazine.com/articles/how-to/waterfeed/compost-tea/
water.
Let
it
steep
overnight.
The
tea
is Prasennjit. “Are Tea Leaves and Tea Bags Good for The
then ready to water your plants.
Plants? How to Use Them in the Garden” Gardeningabc.com/tea-leaves-for-gardening/
There
is
brewing
a
more
that
involved
takes
this
method
called
method
a
step
with Tea Leaves”
further by actively aerating the compost tea. You will need aquarium bubblers for the size of
your
Hammond, Aaron. “Tea Leaves in Your Garden: Composting
container
packaging);
(info
access
to
will
an
be
outlet;
on a
the large
container/bucket for the water; a sock or old
April 25, 2013.
www.eliteabar.com/blogs/culture/7764429-tea-leaves-inyour-garden-composting-with-tea-leaves.
Planet Natural. “It’s More Than Dirt!” March 5, 2022 Planet Natural Research Center.www.planetnatural.com/composting-101/soilscience/what-is-compost/
nylon stocking; and compost.
Bubblers are
simply air tubes attached at one end to air stones
that
release
the
bubbles
and
the
Searle, Lucy. “Using Tea Leaves in the Garden” March 16, 2021. www.homesandgardens.com/advice/using-tea-leavesin-the-garden.com
other end to a power box, easily found in pet shops
and
online.
The
bubblers
do
two
SF Gate Contributor. “Is There Any Good to Adding Tea Leaves to a Garden?” October 22, 2020.
things. several
First, hours
by
aerating
before
the
brewing,
water
much
chlorine in the water will be cleared.
of
for
www.Homeguides.sfgate.com
the Jordon, Aisha. “How to Use Tea Leaves in Your Garden (and When You Shouldn’t)” May 20, 2021. www.LifeHacker.com
VERY, VERY FINE INDEED by Theresa Lemieux Certified TAC Tea Sommelier® Professional
Have you tried microground tea yet? If you
have,
use,
you
delivers
know
that
intense
it’s
easy
to
and
is
flavour,
incredibly versatile. If you haven’t tried it yet, this is your chance to get ahead of
the
trend.
Microground
tea
isn’t
commonly used or even known all that well—yet. here
in
But
I’m
Canada,
willing
to
bet
microground
that
tea
is
going to be the next big thing.
What
is
it?
Microground
tea—also
known as tea powder, superfine latte blend, same
and thing
tea as
espresso—is instant
tea
not
the
(which
is
made from brewed tea). Also, it’s not always tea.
Like
matcha,
microground
tea
is
a
superfine powder, meant for dissolving into
liquid,
powder.
like Like
you
would
cocoa
cocoa powder,
microground tea is often made in milk, and is easiest made into a paste first. It makes for a much quicker tea latte than steeping extra strong tea to add
to
your
milk.
Nor
is
it
as
not
as
messy
as
involve
ingredients
other
than
tea.
“Hammer
extracting tea bags from a simmering pot. And
mills are used for spices with high oil content
it
like
such as cloves, cinnamon, and nutmeg. Milling
is
machines (similar to grinders) are used for black
makes
matcha
for or
a
much
cocoa,
stronger the
cup,
actual
since,
tea
leaf
dispersed into your liquid base of choice.
teas,
green
teas
and
ingredients
with
low
moisture and oil content. The ingredients then For a little more detail, I asked Dave O’Conner
undergo a thorough sifting process.”
of Genuine Tea how matcha is made. The dried leaf
is
slowly
stone
specifications
matcha
10-16
(A
microns.
metre,
also
ground
to
Japanese
The use of the term matcha to refer to drinks
-
made
specifications
micron
represented
is
one as
around
millionth
1/1000
of
mm
a or
with
botanicals
rather
than
tea
has
always been a bugbear for true-tea lovers. And it
can
feel
a
touch
painstaking
matcha, which is a highly cherished, traditional
There
are
other
subtle
differences, though.
goes
into
the
4
microns.
that
to
1/25,000 of an inch.) Real matcha is ground to -16
effort
disrespectful
making
Japanese delicacy. But this imprecise use of the word
has
been
a
handy
shortcut
to
the
Real matcha does not require sifting, as Marina
consumer’s imagination. It has been borrowed
Porter
to create products like red matcha (hibiscus),
supple,
of
Sloane
Tea
shade-grown
points
out,
leaves
are
since
the
deveined
pink
matcha
(dragonfruit)
and
blue
matcha
before being ground into tencha. But a product
(butterfly pea flower). But those same products,
like microground masala chai will necessarily
referred to as microground teas, are just as
easy for tea lovers to understand. And easily avoids the casual cultural appropriation.
Is it any less inaccurate to refer to powdered plants other
than
Camellia
sinensis
as
microground
tea?
Technically, no, but it’s long been common parlance.
“It
stems
from
referring tea
as
to
the
any
“tea”.
fact
hot
For
that
we
beverage
example,
are
that
accustomed
we
consume
peppermint
tea
to like
is
not
technically tea, but we consume it as a hot beverage and so we often refer to it as “peppermint tea”. If you take our Blonde Chai, it features ingredients that in non-ground form, would be very similar to our Ginger Turmeric tea,” according to Johanna Martin, Director of Marketing for Tealish.
And indeed, Blonde Chai, also known as a Golden Milk latte or Tumeric Golden Latte, is one of the original non-tea making
microground some
teas.
innovative
Tea
blends.
vendors While
the
are
also
dominant
microground teas are a classic Earl Grey or masala chai,
there
available
are
now.
some Tea
very
tempting
Squared
offers
new
tea
lattes
Vanilla-Almond
Matcha Latte, Decadent Chocolate Chai Matcha and everyone’s
seasonal
favourite,
Pumpkin
Spice
Chai
Latte. Frank Weber, owner of Tea Squared, offers both unsweetened and sweetened microground tea blends to
allow
for
personal
choice.
“Let
the
consumer
decide.”
At Sloane, they take the same approach. “When we created our microground teas, it was important to us that we ensure the authenticity of its true flavour. Tea lattes made
[
in
coffeeshops]
syrups
adjusted.
We
completely forefront.”
and
the
made
sugar Both
are
sweetness
sure
free
often
so
that
our
that
companies
sell
the
made level
from cannot
microground flavour
their
pre-
teas
is
be was
at
direct
the to
consumers and to restaurants. But many coffee shops make
a
tea
latte
with
an
intensely
sweet
syrup,
meaning that the flavour of the tea is in competition with sugar to dominate your taste buds.
For Sameer Mohamed of Fahrenheit Coffee,
microground beverages, with focus on plant-
the use of microground teas makes his tea
powered benefits as adaptogenic herbs and
lattes stand out among the crowd. “They are
nootropics become more and more popular.”
unique. Not many shops do ground-tea chai or London Fogs. It also allows us to create
The
great latte art in the beverages.” It’s also a
intersection with microground tea. Landish is
product that requires little tea knowledge to
a
make: just whisk and stir. So whether you are
powders and powdered greens along with a
skilled
line of latte mixes. Their Lion’s Mane Matcha
artisans,
like
the
staff
at
Fahrenheit
wellness
Canadian
Mix
market
has
company
mingles
already
that
offers
protein
Latte
microground makes a more hearty, flavourful
with matcha, water lentils and coconut milk
drink.
powder.
Maca
Mane
an
Coffee, or want to make a tea latte at home,
The
Lion’s
found
Mate
mushrooms
Beet
Latte
Mix
contains organic yerba mate extract, organic Frank
agrees
that
it’s
a
product
that
fermented
maca
root,
cordyceps
mushroom
deserves a more prominent place in coffee
and “upcycled” beetroot. There is no tea in
shops—and in restaurants. “It’s a great item
the Reishi Chaga Chai Latte Mix, but there is
for coffee shops,” he says, “but it’s still not
a good dose of ashwagandha root, which is
something
often used as a healing “tea,” and appealing
that
restauranteurs
are
capitalizing on. Just like in the early days of
for
loose-leaf
tea,
it
awareness.
But
they
took are
those
avoid
caffeine.
If
build
Canadian tea companies wish to keep pace,
starting
to
catch
they may wish to make a few more blends that feature such nutrient-dense plants and
Katrin
in
the
Distillery
District
is
now
carrying a chocolate chai from Tea Squared, which can be had with a shot of rum for a big finale to dinner. “If the consumer is the same
person,
why
wouldn’t
you
be
able
to
sell them that product in a restaurant after dinner? Especially when so many restaurants don’t
have
the
great
offerings
when
it
comes to tea.”
At
to
to
fungi.
still
prefer
time
on.”
El
who
Tealish
on
Peppermint
Roncesvalles
Matcha
in
Green
Toronto,
Tea
is
a
their local
favourite from winter into spring, especially when
made
with
honey
and
steamed
milk.
“Our Turmeric Chai Black Tea powder makes an amazing chai latte but is also perfect in a protein
packed
smoothie,”
says
Johanna
Martin, Director of Marketing.
What
does
she
see
for
the
future?
predict you'll be seeing a lot more herbal
“We
Why is Canada braced to be a great host-
Beetroot and butterfly pea powder are both
nation
The
use to colour pie dough, for those who want
weather. We drink more hot tea. In the US,
to avoid the chemicals in artificial dyes. (It’s
iced tea is so much more common, except in
also much less work than massaging a fat-
the northern part of the country. And while in
soluble dye into the butter, lard or vegetable
theory you can pop some microground into a
shorting.)
glass
brown
nicer in a tea cake than loose tea leaves; the
water is not pleasant to behold, and the tea
flavour is more even, and there are no chewy
will
or
for
of
this
water,
eventually
glass
up-and-coming
(like
however,
the
settle
matcha is
resulting
a
at
or
fine
the
murky
bottom
cocoa). place
trend?
A
to
of
the
smoothie, add
bitter
And
microground
leaves
lodged
tea
in
is
your
so
much
tender,
buttery crumb.
some
microground tea, as is hot chocolate. There
Microgorund
are fewer treats as lovely on a cold day as
flavour. In the past, I made my Banana Chai
an
the
Cheesecake recipe with pan-toasted, hand-
intensity of the tea meets that of the cocoa
ground spices and tea leaves. Now I just add
powder. And if you’re in a rush, a protein-
microground masala chai. Shortcut, anyone?
enhanced tea latte works well as breakfast.
And
Earl
Grey
hot
chocolate
where
just
tea
also
offers
imagine…Earl
Grey
a
quick
hit
of
Cheesecake.
Can you taste it already? There
are
product,
culinary
too.
embraced
by
uses
for
Microground pastry
this
teas
chefs,
adaptable are
joyfully
sometimes
their flavour, sometimes for their colour.
for
Don’t
forget
Butterfly
pea
cocktails flower
and
mocktails!
microground
is
often
used to colour drinks blue or purple. Not as
visually
appealing,
microground
Earl
Grey
My favourite way to use microground tea is
makes a thick, heavy simple syrup for a tasty
to
tea-twist on a White Russian, especially with
below. I make my cheesecake in jars with a
Canadian
sous
vodka;
I
call
it
an
Earl
Gray
in
add
it
to
vide
crème
device,
although
tea.
can add microground Earl Grey to your own
Not the prettiest looking concoction to have
recipe, although I challenge you to find one
in your fridge, I’ll admit, but it is delightfully
better
easy,
was given to me by the incredibly talented
and
perks
up
my
with
bagged
morning
yoghurt
as
well, especially when adorned with chopped
than
this.
The
in
the
provided
potent
made
it
I’ve
recipe
instructions
when
making
the
Niagara. The Earl Grey simple syrup far more than
for
brulée—see
original
oven.
crème
You
brulée
chef Brent Leitch.
kumquats raw or roasted.
Earl Grey Crème Brûlée
If using the oven, fill the kettle and set it to boil. Set ramekins into a shallow tray and fill. When the water is boiled, place the tray in the
Special equipment:
oven. then fill the tray with water until it comes
Kitchen torch
halfway up the sides of the ramekins. Bake for
sous vide device
40
mason jars, 125 or 250 ml
middle.
minutes
Cool
OR
or
mason
until
jars
(Or
in
pop
just
an
barely
ice
them
set
bath
in
the
until
outside
in
fully
ramekins
chilled.
chilly
shallow rimmed baking tray
November!) At this point, they will keep for a few days.
Ingredients:
When
ready
serve,
top
sprinkle
Blow-torch
3g salt (1/4 tsp)
Let
10g microground Earl Grey tea (2 tsp)
adding garnishes. Serve immediately.
top
topping
a
until
set
for
thin
the
90g sugar
the
with
remove
160g egg yolk (approximately 11 yolks)
the
the
to
layer
deeply two
lid of
and
sugar.
caramelized.
minutes
before
600 ml 35% cream
Notes:
1 vanilla pod, optional
If you don't have a kitchen torch, maple syrup
Sugar for topping, as needed
with a few flakes of sea salt makes a lovely
Directions:
topping.
Or
heat
If using an oven, heat to 150°C (300°F).
with a splash of orange liqueur.
Whisk together egg yolks, sugar and salt.
If you’re nervous about using a blow torch, it
cream
gently tea
in
and
a
small
seeds
out,
possibly
pot
with
just requires a little practice.
scraped
from
Warning:
Use
of
a
syrup
non-kitchen
in
Grey
marmalade
thinned
simple
Earl
bath to 80°C (176°F).
microground
or
some
microground
Heat
tea
up
If using a sous vide machine, heat your water
orange
thinned
torch
out
can
vanilla pod, if using. Heat to 70°C (158°F).
shatter the glass jars.
Slowly temper cream into egg mixture.
Chocolate Earl Grey Crème Brûlée: Add 20g
Use a fine mesh sieve to strain mixture into a
or 4 tsp natural cocoa powder to the cream
large
measuring
mason
jars,
cup,
stopping
then
slowly
approximately
pour
into
with the microground tea. The combination is
1cm
from
divine! The tea lends the cocoa and cream a
the top. Seal
jars
malted flavour. Chocolate sauce with makes a fingertip
tight.
Carefully
place
into
the water bath using tongs. Cook for 1 hour.
wonderful
topping.
Top
with
grated
orange
zest to candied orange peel for a little colour.
YIXING TEAPOTS: A MOMENT IN TIME by Natalia Nahon
Tea is a fascinating world. That’s something you probably
Certified TAC
already
Tea Sommelier® Professional
complexities of a seemingly simple industry. An industry
know.
As
tea
lovers,
we
are
well
aware
of
the
that is also not very well known by outsiders.
These rather unknown complexities seep into a broader universe
that
surrounds
tea
itself.
Like
the
planets
that
orbit around the Sun, teapots are part of the tea system and a world of their own.
Yixing teapots are a big part of this world that revolves around tea, and can be looked at through many different lenses. They can be a design reference, a piece of history, or just a great vessel to steep a delicious cup of tea.
But what makes them so unique? And why are we still so enchanted by them?
Yixing teapots have been around for a long
Something
time.
of
They
specifically
were to
the
brew
first
tea,
vessel
and
made
became
very
the
of
value
Ming
believed
especially
Dynasty
the
like
atmosphere
which
he
tea
was
tranquil.
The
“tea savoring atmosphere” was as important
Ming
as the savouring itself because it allowed for
sold
compressed
in
full
integration
and
–
drunk
was
natural
in
Quan
Their popularity was not random. Prior to the tea
be
Zhu
members
popular during the Ming Dynasty (1368-1644).
Dynasty,
should
for
tea bricks, and also ground into powder for
a
between
nature
and
consumption.
humans, creating a high degree of harmony between the two.
This way of preparing tea was more difficult and
expensive.
Transitioning
from
Tea’s naturalistic period, that extended into
compressed tea to loose leaves made for a
the
simple
tea-drinking
design
meant
developing
experience, new
which
brewing
also
methods.
Qing
Dynasty,
and
Rapidly
was
material
of
becoming
reflected the
the
Yixing
on
the
teapots.
favourite
brewing
Innovation during this time allowed tea to be
vessel among scholars at the time. Their
accessible to the masses and not only to the
popularity extended to Europe, they arrived
rich.
to the continent in the 17th century alongside the first tea shipment.
The exuberance and elitism that was once so inherent to tea, due to different factors, but
Four centuries later, they remain one of the
mostly its preparation and consumption, was
most desired teapots by tea aficionados. But
now gone. This new approach to brewing tea
they
mirrors
family
the
naturalistic
ideals
that
were
also
represent
heirloom
a
valuable
that’s
piece
passed
of
through
prominent during this time. The now desired
generations, and in modern times, they have
simplicity,
even been the subject of different scientific
utensils
which
for
removed
making
tea,
all
non-essential
permitted
a
more
integral experience between the tea drinker
studies
and
scholar
papers
due
to
their
popularity and performance.
and its surroundings. There
are
a
lot
of
reasons
why
their
relevance has endured, and the main one is the
material
it’s
made
from.
Yixing
purple-
sand clay or zisha has existed since Neolithic times, and its use has been traced back to the
Song
Dynasty
(960-1279).
It
is
found
in
Yixing, a city located in the Jiangsu province in China. Their rich clay deposits along with the
outstanding
inhabitants,
led
pottery Yixing
mastery to
be
of
their
named
the
“Pottery Capital.”
Unlike other materials that are used to make teapots
and
properties
that
pottery,
zisha
enhance
the
has
specific
flavour
of
the
tea. One of which is its mineral content, and another, the porosity of the clay.
Yixing clay has a high iron content, is rich in
Keeping high heated temperatures is a great
quartz,
asset
that
know,
not
other
mica,
kaolin,
minerals.
maintain
the
and
These
hematite
among
components
infusion’s
help
temperature
for
some all
might
teas
frown
are
upon.
created
As
equal
you and
therefore not all of them are steeped at the
longer and gives the teapot a rough texture
same
that’s responsible for its durability.
of
temperature.
this
teapot
However,
also
lies
the
within
greatness its
hidden
qualities that might not seem too obvious at They also give the clay a breathable quality. The
pores
compounds
absorb and
the
natural
tea’s oils
first glance.
aroma
that
are
Yixing
teapots
released when it is in contact with hot water.
standards,
After
become
continued
accumulate
use,
like
these
compounds
sediments
on
the
will
teapot
are
small
especially
accustomed
for
nowadays to
Western
that
particularly
we’ve bigger
beverage sizes. And yet, they prevent over-
walls, enhancing the flavours and aromas of
steeping.
Using
this
teapot
will
not
only
the next brew.
prevent your tea from cooling down quickly, it will also prevent it from creating bitterness
The
particularity
of
this
clay
is
that
its
and
undesirable
flavors
that
happen
when
porosity doesn’t only absorb the aromas and
leaves are left to steep on larger pots for too
flavours, a quality that can be found in other
long. As a result, a hot and fresh cup of tea
porous
will always be in order.
materials,
but
it
also
releases
them
when the process is repeated. Along with the heat,
the
aroma
gives
an
extra
and
layer
flavour of
intensification
complexity
to
infusion that no other vessel can provide.
the
Improved brewing techniques were reflected in its design as well. A handmade yixing has a well fitted lid that creates an almost
perfectly retained
sealed by
the
chamber material
where
and
heat
can’t
is
escape
be inconsistent, resulting in different flavours “masking” each other.
through the lid. More There
is
a
big
difference
between
a
handmade,
or
in
performance
half
hand-made
delicate
teas
like
white,
yellow
and
lighter greens are not meant to be steeped in
high
temperatures
them, it’s better to use a yixing that is flat-
on
the
design
want
example, a machine-made lid will rattle and
so that it will conduct the heat and allow it
they usually have a shiny surface that doesn’t
to
match the rough texture that’s typical of this
partially oxidized teas like black, pu-erh and
rich clay.
oolong are the best fit for this teapot.
There are a few other physical elements that
However,
indicate
recommendations
this
even
further,
but
the
most
it’s
a
bit
and
with
bottommed,
down
shaped
experiment
and material that is used to make them. For
cool
round
to
of
differences
spotted
you
periods
time.
be
if
long
yixing, from a machine-made one. And these can
So
for
faster.
important are
to
thin-walled
Using
fully
remember
great,
but
the
or
that most
obvious telltale sign is its price. I know this is
important thing is that you use your teapot
something we hear a lot in many industries,
and experiment with it. Yixing teapots should
but
mirror your own personal preferences. After
in
this
case
getting
a
cheaper
one
doesn’t mean you are getting a bargain.
all, they are the only vessel that can work as a flavour time machine.
Lesser that
quality
are
replicas
non-food
could
grade
use
and
materials
potentially
hazardous. They also defeat the purpose of buying
one,
as
the
clay
that
was
used
to
make them will be far too light or simply not provide
any
of
the
aforementioned
References: Yixing Clay Tea Pots : https://verdanttea.com/yixing-claytea-pot-introduction
The Development History Of The Chinese Tea Ceremony Ming Dynast: https://www.umiteasets.com/blogs/umi-teasets-blog/the-development-history-of-the-chinese-tea-
properties.
ceremony-mingdynasty#:~:text=Before%20the%20Ming%20Dynasty%2C%20
Even so, unless you inherit a well-seasoned Yixing
teapot,
flavour
is
And
with
by
the
using
that,
only it
one
way
over
to
and
of
the
is
what
build
over
most
up
again.
common
Chinese,Tea'%20are%20both%20Hake%20teas.
Tea notes - Daoist Tea book by Ming Dynasty: https://liutea-art.com/2019/10/28/ming-dynasty-tea-book-partial/ A Quick Guide to Yixing Teapots: https://senchateabar.com/blogs/blog/yixing-
questions
that
arises
types
of
teas
can be steeped in it?
teapot#:~:text=Yixing%20clay%20was%20first%20mined,bec ame%20famous%20among%20everyday%20individuals.
The Short Story of Yixing teapots:
There is a lot of information about this topic that
goes
beyond
tea
types.
Some
of
https://www.authenticyixing.com/history/
the
more conventional recommendations are to
Introduction to Yixing Zisha Clay Pots: https://www.youtube.com/watch?v=J-I9oGLslOo
reserve one teapot for a specific tea type or flavour profile. The reasoning behind this, is
The Yixing Teapot – History And Customs: https://www.chineseantiques.co.uk/the-yixing-teapot-
that when you mix teas, you are creating an undesirable
effect
in
future
brews
as
the
taste that slips into the pores of the pot will
history-and-customs/
TEA SOMMELIER COURSES
WHAT IS A
TEA SOMMELIER?
A
trained
who
has
Herbal
and
knowledgeable
successfully
Association
examination,
as
a
tea
completed
of
professional
the
Canada’s
result,
is
well
Tea
and
certification 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
based
on
of
tea
their
and
needs
in
make an
recommendations
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, L’École Française du Thé et des Tisanes in French, ProTea Academy in Italian and Escuela Mexicana de Té in Spanish.
LEARN MORE AT TEASOMMELIER.COM
at
c s
TEA 101: Introduction to Tea
TEA 102: Regions Of The World
This course will provide an introduction
Students
will
on the history of the origin of tea. You
principal
tea-growing
will learn how to differentiate the types
world.
Develop
of
understanding of tea – its evolution and
as
well
as
the
tea
grading
standards used in the industry.
its
influence
on
in
detail
regions
a
of
the the
fundamental
culture
and
world
events.
TEA 103: Tea Sensory Development
TEA 104: Tea Types
This course covers how we taste – what
This course will cover the types of teas
do we rely on – what errors should we
produced in different regions/countries
be
in
aware
of.
The
tea
taster’s
the
world.
Tasting
and
style
vocabulary will be covered as well as
comparisons will be a major component
tastings
of this section.
of
various
products
such
as
chocolate, water, etc. to identify and fully understand the science of taste.
TEA 105: From The Bush To The Cup
TEA 106: Preparation, Consumption & Health
This course is designed to introduce the student
to
advanced
processing
practices
cultivation used
and
in
the
production of tea
This
course
provides
the
current
information available as it relates to tea consumption.
Use
the
skills
gained
in
previous classes to prepare the perfect cup of tea.
TEA 107: Menu Design, Food Pairing & Cooking With Tea Explore
the
various
nuances
TEA 108: The Business of Tea of
using
tea as an ingredient – cooking, baking,
Learn
cocktails
make up the tea industry – commodity
etc.
In
this
course,
you
will
about
and
the
various
auctions,
layers
packers
that
understand the principals behind using
trader
and
tea beyond its traditional uses as well
retailers. Who are they, what do they do
as how to pair tea with food and create
and what are the challenges faced in
the perfect tea menu.
each sector.
TEA SOMMELIER COURSES
tea
examine
t s a f k a e r b B Y
S H A B N A M
W E B E R
Oats always sound old fashioned to me. No surprise really, as
they are after all, the
oldest grains we know, tracing their history back to the Egyptians. But there's a reason a
grain
that's
been
around
that
long,
remains a favourite.
I love oats because of its versatility. Cold overnight oats, warm stovetop oats or oats sprinkled
over
my
yogurt,
I
know
I'll
be
satiated for the morning and have started my day off right.
STAO
Overnight Cinnamon Earl Grey Oats with Rooibos Berry Compote What you'll need:
1/3
cup
What you'll do:
prepared
Earl
Grey
tea
(strongly brewed) 1/3
cup
oats
-
Combine ingredients for overnight oats in a bowl. Pour into a sealable container, cover
any
kind
you
prefer
and refrigerate overnight.
except steel cut 1/3 cup milk of your choice
FOR TOPPING:
1/3 tsp cinnamon 1/3 tsp vanilla extract
Place all ingredients in pot over medium
1 tsp honey or maple syrup
heat. Allow mixture to cook until liquid has reduced and berries are soft.
TO TOP: Serve 1 cup berries (combine some favourites or choose just one) 1 /2 tbsp butter 1/2 tsp cinnamon 1 1/2 tbsp brown sugar 1/4
cup
brewed)
prepared
Rooibos
(strongly
oats.
berrycompote
warm
or
cold
over
Hoji-Cha Tahini Banana Porridge What you'll need:
300 ml brewed Hoji-Cha 1 tbsp tahini 150 ml milk of your choice 1 cup oats 1/2 tsp cinnamon banana
What you'll do:
Mix
tahini
brewed
in
Hoji
a
small
Cha.
bowl
with
Combine
1
tbsp
oats,
milk,
tahini mixture, brewed tea and cinnamon in a pot. Cut in banana and bring to a gentle simmer. Remove from heat when oats have become creamy and thickened.
Serve with chopped bananas and nuts (if desired).
EGGS
Eggs have had a good for you, bad for you, good for you again kind of run over the years. The truth is, eggs are truly good for you. They're a great source of protein and vitamins - yes both the yolks and the whites. They can
ofcourse
breakfast, they're
a
but
be I
a
quick
must
admit
weekend
choice
for
me as the next two recipes will show.
What you'll do:
3 tsp Pu-Ehr tea
Make ahead:
1/2 cup heavy cream
Place tea with heavy cream and milk in a
1/3 cup milk
saucepan
10 eggs
Remove from heat and allow to steep for 15
6 slices thick bacon, chopped
minutes. Strain out tea leaves.
and
bring
to
a
gentle
simmer.
1 small yellow onion, thinly sliced 1 cup mushrooms chopped
Preheat oven to 400F.
2 tbsp fresh rosemary, chopped 1
cup
cheese,
jarlsberg)
grated
(cheedar
or
In
a
bowl
whisk
eggs
with
infused
cream/milk mixture. Season with salt and pepper. Set aside.
In a heavy, oven proof skillet, fry bacon until crispy. Remove from skillet onto a plate and drain all but 2tbsp of oil. Add onions to hot skillet
and
mushrooms
fry
until
and
translucent.
rosemary.
Cook
Add until
mushrooms are golden and softened. Add back
in
onions.
shredded
Add
cheese.
in
Allow
egg to
mixture cook
on
and the
stove for 4 minutes - do not stir. Gently place
skillet
in
oven
and
minutes or until eggs are set.
cook
for
30
PU-EHR BACON MUSHROOM FRITTATA
What you'll need:
What you'll need:
1/2 cup steeped Lapsang Souchong tea 1 medium onion, diced 1 red bell pepper, diced 2 teaspoon paprika
¼ teaspoon chili powder 1 28-ounce can whole peeled tomatoes 6 large eggs salt and pepper, to taste 1 small bunch fresh parsley, chopped
What you'll do:
In a large saute pan, heat olive oil. Add chopped bell pepper and onion and cook until
onion
steeped
becomes
tea,
paprika,
translucent. chili
Add
powder
and
tomatoes. Break down the tomatoes in the pan. Season with salt and pepper. Lower the temperature and allow sauce to simmer gently allowing all the flavours to combine and for your liquid to reduce and sauce has thickened
a
thick
you
but
little.
You
also
don't
want
don't
need
the
sauce
it
too
want
the
sauce to be runny. Make
small
nests
in
with
your
spoon crack the eggs into each nest. Cover the pan and cook for 5 minutes, or until the eggs are done to your liking. Garnish with chopped parsley.
LAPSANG SHAKSHUKA
Of course no breakfast is complete without a cup, or better yet, pot of tea. I think the type you choose depends a lot on what you grew up with. Although I enjoy all categories of tea at different times of day, my go to morning choice is always black.
You could add a new element to your breakfast routine and match the recipes here with the tea they're infused with. That truly is the easiest and most effective tea and food pairing you could make.
AET
SFAOL
Breakfast
loafs
are
my
go
to.
They're easy to make and ready to grab in the morning. There are great sweet breakfast loaf options
and
delicious
savoury
ones as well.
If
loafs
aren't
your
thing,
you
could take any of these recipes and pour it into a muffin pan instead.
In
case
you
need
to
make your morning even easier!
What you'll need:
What you'll do:
3 tsp or 2 teabags Chai tea
MAKE AHEAD:
2 to 3 medium bananas - overripe
Combine
1/3 cup butter
melt. Remove from heat and allow tea to steep
1/2 tsp baking soda
for 8 minutes. Strain out tea.
tea
and
butter
in
a
saucepan
and
1 pinch salt 1/2 cup sugar
Preheat the oven to 350°F and butter a 4 x 8-
1 large egg, beaten
inch loaf pan.
1 teaspoon vanilla extract 1 1/2 cups (205g) all-purpose flour
In a mixing bowl, mash banana until smooth.
1/2 cup semi-sweet chocolate chips
Stir melted butter into mashed bananas. Add in baking soda and salt. Stir in the sugar, beaten egg,
vanilla
and
chocolate
chips.
Mix
in
the
flour.
CHOCOLATE CHAI BANANA BREAD
Pour the batter into your prepared loaf pan. Bake
for
50
minutes
to
1
hour,
or
until
a
toothpick or wooden skewer inserted into the center comes out clean. Remove from oven and let
cool
in
the
pan
for
a
few
minutes.
Then
remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
What you'll do:
Preheat oven to 350. Grease a 9x5 inch loaf pan and line with parchment paper. In a medium bowl sift together matcha, flour, baking
soda,
baking
powder,
and
salt.
In
a
stand mixer combine butter and sugar and beat until
creamy
1-2
minutes.
Add
in
the
eggs,
vanilla, lemon juice, zest, and sour cream and mix until combined. Add in the flour and mix until fully combined. Spread the batter evenly into your loaf pan. Bake for 45-50 minutes or until
golden
brown
and
toothpick
inserted
comes clean. Remove from oven and let cool.
GINGER LEMON GLAZE:
What you'll need:
1 tbsp Matcha 1/2 cups all purpose flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder pinch of salt 1/2 cup butter softened 1 cup sugar 3 eggs 1 tsp vanilla Juice of one lemon zest from one lemon 1/3 cup sour cream Lemon Glaze: 1
tbsp
or
1
teabag
Lemon
Ginger
herbal tea 1 cup powdered sugar 1 Tablespoon lemon juice 1/2 cup milk (you will only use a few tablespoons)
MATCHA GINGER LEMON LOAF
MAKE AHEAD: Combine tea with milk in small saucepan. Bring to a simmer and remove from heat.
Allow to
steep for 30 minutes. Remove tea and allow to chill.
In a small bowl add the powdered sugar, lemon juice
and
milk.
Add
in
the
steeped
milk
1
tablespoon at a time until it reaches creamy and slightly runny consistency. Spread on top of cooled bread.
Cheers to 70 Years! By Adi Baker
2022 is Queen Elizabeth II’s Platinum
and
Jubilee,
in
throughout the year, the majority of
the
the Diamond Jubilee festivities will be
Commonwealth.
held over four days from June 2 – 5,
reign
marking
of
segamI AP/eriW AP/gniK bocaJ :tiderC otohP
Realms
the and
her
United the
70th
year
Kingdom,
there
Looking back through previous British
2022.
monarchs,
learning
celebrate
she this
is
the
specific
first
to
jubilee.
The
If
will
you
more
be
are
about
celebrations
interested the
variety
in of
events visit royal.uk/platinumjubilee.
next closest was Queen Victoria who reigned for 63 years, 216 days (1837–
With
many
1901).
tea,
and
Majesty, While
the
exact
anniversary
coronation was February 6th,
of
her
facts.
strong in
here
associations
celebration are
some
of
with Her
interesting
Queen
Elizabeth
enjoyed
her
first
II
would
cup
of
have tea
in
Canada during her visit, as princess, in 1921 and as the Queen in 1957.
Official portrait of Queen Elizabeth II before the start of her 1959 tour of the U.S. and Canada as Queen of Canada.
T h e re
is
a
va
er ma after h E li z a b
eth",
ri e t a l
of
tea
ro s e s
ll e d It is c a je s t y .
"Quee
E li z a b Queen
n
of
se" eth Ro
These roses get their name from the way that they smell - like a freshly opened package of black tea.
named
uee the "Q
E n g la n
d"
or
n
"The
The
Royal
historically
Collection important
Trust
is
artifacts
responsible across
for
numerous
royal properties. From utilitarian items to works of
art,
the
trust
preserves
and
curates
the
collections that tell the story of royal history.
Miniature Twinings Tea crate in the Royal Collection. It was made for Queen Mary's dollhouse (1924). It measures 4.3 x 5.2 x 4.5 cm. st al Collection Tru Photo Credit: Roy
host
s
ra seve
l
gard
en
f ce o Pala e h r t the ce o at ear Pala o th ry y m e v a ld s E h e g h n re ucki ts a all at B even ies t . Sm r e a s p e blic h u T p se. the hou of ith rood t w y and l e o e H s m e h wic may is en sand tea r Que e g e n hat h t t fi g , in kies show coo Thus s, e . k d a e c erv re s ea a t e ll. rs or a cou tor f c e n con eat a gr Que
en
Afternoon tea is a fo rmal occasion. When invited it is expected that guests dre ss in semi-formal attire.
&
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
Located Blooms and
in is
Halifax,
a
social
youth
Nova
driven
enterprise.
Scotia,
registered
It
engages
Hope charity
youth
in
Within
the
context
of
long-term
impact
for
generational change, youth join Hope Blooms at the age of 5, and graduate when they are
marginalized communities in actualizing their
18
full
yearly renewed scholarship from 100% of the
potential,
change
in
bright
their
inclusion,
create in
stewardship.
Since
building
experiential youth-
security,
social
and
environmental
dressing they
gave
which
social
time
they
enterprise
$36,000
in
receive
sales.
a
Last
scholarships
to
their graduating youth!
Hope
Blooms
has
found
that
when
people
provided a space for youth in Halifax’s inner
the communities in which they live, the social
city to grow their own food and provide food
determinants
gardens
impacted;
collaboratively the-grid
culinary
kitchen
training,
celebrations, enterprises
place.
an
250
and
and
hot
and
and
food
youth
dressing,
cocoa)
of
health
particularly
are
directly
education,
food
off-
security, social inclusion, and social support
a
networks. They have created a social impact
where
environment where people, regardless of age
suppers,
or socio-economic status, can work together
operate hub
community the
(salad
families;
award-winning
greenhouse;
commercial
scrubs,
build
Blooms
year
at
come together to create a positive impact in
over
Hope
salad
old
has
for
2008,
of
innovative
food
education,
agents
and
through
They
impact
positive
communities,
futures
education. driven
becoming
years
lead
social
teas,
body
production
takes
to
build
capacity,
employment community.
while
friendship, giving
inclusion, back
to
and the
s l r i G a e T e h T
After seeing a story about the Hope Bloom's "Tea
Girls"
on
Global
News,
THAC
had
a
chance to speak to the organization to learn more about this amazing initiative.
Who are the "Tea Girls"? Our tea girls are some of our Hope Blooms participants. They start at Hope Blooms while they are in grade 4 amd stay until grade 12. After years in the garden and learning about leadership,
changemaking,
and
businesses
(they all have to start little businesses for the summer in the first levels). They go to level 3: Starting their own Social Enterprise. The tea girls are 5 social entrepreneurs in grade 7. They
make
decisions,
all
the
as
design
well
the
and
marketing
production
and
packaging of the tea!
Why did you fundraiser?
choose
tea
for
your
What is special about your tea blends? All
the
three It’s not a fundraiser, it is a social enterprise. They
do
this
products
year-round
in
local
and
farmers
already
have
markets
and
boutiques. The social entrepreneurs give part of their profits back to the community where they grew up, the Uniacke Square. Right now the
funds
are
going
to
a
Music
Studio
for
kids in the community.
ingredients
times
hibiscus
the
coming
are
fair from
organic!
trade a
We
price
female
paid
for
led
our
farm
in
Senegal. We want to empower our girls by supporting
other
women.
We
get
our
blueberries from Nova Scotia organics, and we
dry
the
tea
in
our
Global
kitchen
for
social change. All the production is in house by our girls. There is a culture of love and care in our space, teaching them that work can be fun and that your growth can be your
We
always
try
to
use
ingredients
from
our
gardens for our products. Having lots of mint it made sense to do a blend of dry mint with blueberries.
One
of
the
families
from
community growth if you decide so. Sharing tea, food and laughs is as important as work ethic and setting up goals.
the
community is from Senegal, they connected us with family members who own a Hibiscus farm. That’s how the Happy Hibiscus started.
Learn more at hopeblooms.ca
RE-IMAGINING AFTERNOON TEA By Pheinixx Paul Certified TAC Tea Sommelier® Professional
I
adore
Afternoon
Tea.
The
ritual,
the
that
every
single
person
can
enjoy
tea
in
laughter punctuated with clinking porcelain,
their own way, so let us bring that thinking to
the challenge of working through ornate pots
Afternoon Tea and turn the tradition into a
of steaming tea - pure bliss.
way to expose more people to tea that is not stuffy, vintage, or covered in whimsy.
Anna,
the
Duchess
of
Bedford
started
this
tradition as a mid-afternoon repast. It grew
There are 3 key ways in which to re-invent
into
afternoon tea and make it our own; the food,
a
luxury
time of
of
pausing
refreshments valued
social
and
the
connection day
friends
experience.
enjoy
became
food,
a
the experience, and of course the tea.
muchSo forget everything you think Afternoon Tea
replicated with florals, stacks of quaint china
'must' be, and instead use your imagination
and dainty cakes - which is all wonderful…
to build around what you love, what you are
but must it only be this one thing? We can
interested
honour
Your
creating
a
intent time
appreciation
for
of
for
Afternoon
the
is
the
Now
to
and
Afternoon
social
food
and
Tea
Tea
connection tea
without
-
of
and this
practice remaining frozen in time. We know
in
or
Afternoon
what
you
Tea
can
want be
to
as
explore. goth,
as
sporty, as chic or as sexy as you can imagine.
1ST TEA CULTURE WEEK IN BRAZIL By Organizers of the 1st Tea Culture Week in Brazil
It is difficult to imagine that a country with a
tea culture and giving the value of a natural
tropical climate like Brazil, known for having
and healthy gastronomic product.
one of the largest coastal areas in the world, for its carnival, football and “caipirinha”, has
Camellia sinensis
a connection with Camellia sinensis. Yes, this
together
is a reality.
country was the first outside Asia to cultivate
of
more
and
Brazil
than
two
have
a
history
centuries.
The
the species. Tea arrived in Brazil in 1812 by The
multi-cultural
Brazil,
many
years
ago,
ships coming directly from the Port of Macau
received tea and welcomed it, establishing a
in
strong
Camellia
community
around
the
beverage.
China.
Seedlings
sinensis
plant
and
seeds
arrived
of
the
along
with
Creating international ties, generating jobs,
Chinese labor specialized in cultivation. The
attracting people who are passionate about
boats that brought the tea, initially arrived
on the northern coast of Brazil, but their final
At this time, Torazo Okamoto, brought seeds
destination was the Botanical Garden in Rio
of
de Janeiro, where the culture was intended
assamica. The variety adapted very well to
to develop.
the
the
Indian
variety
climatic
Camellia sinensis
conditions
of
the
var.
region,
Registro in the State of São Paulo, where a Approximately
ten
years
after
its
arrival
in
Brazil, through the hands of the botanist and
large part of the Japanese immigrants had settled.
religious Friar Leandro Sacramento, Director of the Botanical Garden, the management of
The
the
beyond
plants
began.
It
started
with
a
small
tea
community rural
in
Brazil
properties
their
In
despite the request by Dom Pedro I (emperor
community
has
of Brazil) for a manual on tea cultivation, the
emergence of new tea houses, specialty tea
culture of tea was not established. This only
shops,
happened around 1935, after the abolition of
tea enthusiasts and tea courses. It is worth
slavery,
Japanese
emphasizing that in 2013 the first official tea
immigrants to Brazil, which raised interest in
teaching institution, the Embahú Tea School
tea production again.
(Escola
with
the
arrival
of
de
Chá
been
five
its
cultivatd.
tea
last
where
grown
production for processing the beverage and
new
the
has
growing
specialists
Embahú),
and
was
years,
the
through
the
sommeliers,
founded
by
Yuri Hayashi and Claudio Brisighello.
Cover of the document written by Friar Leandro do Sacramento.
Engraving by German painter Johann Moritz Rugendas, which is part of the book "A Picturesque Journey through Brazil" (1835), portrayed the Botanical Garden of Rio de Janeiro with the plantation of tea and Chinese in its cultivation.
Simultaneously,
with
this
boom
in
the
tea
market, we have also witnessed the growth of
a
tea
community
motivating
a
on
social
significant
translated into an increasing number of tea importers establishing themselves in Brazil.
networks,
increase
in
tea
Importing Specialty Teas
connoisseurs and consumers.
Data
from
survey
the
Euromonitor
(August/2021)
consumption
of
tea
International
indicate
and
that
infusions
in
the Brazil
grew by 25% between 2013 and 2020 almost double the world average of 13%. Proving the vast interest of Brazilians in the drink and a promising market.
Added to this growth, it is important to note that
Brazilians
traditionally
consume
large
amounts of coffee and herbal teas (tisanes), but
in
relation
to
the
consumption
of
Camellia sinensis, the annual consumption in Brazil is around 10 cups. It is equivalent to approximately
15
grams
of
tea,
well
below
the 730 grams per capita in Chile and much less than the average of 2.2 kilograms per capita
in
Brazilian
Ireland,
market
indicating
has
that
considerable
the
growth
this
global
economy,
varieties
of
teas,
from different parts of the world, are taking over the shelves of Brazilian specialized tea
potential. According
“In
to
a
recent
publication
carried
stores
and
online
Consumers
which are also based on product innovations
and after the pandemic, we see a significant
and
increase
segments, driven
with
mainly
the
by
into
new
popularity
the
consumer
of
Millennials
tea
being
(1981-1997)
Given
this
scenario,
the
tea
consumer
market
has
shown an increased potential that has been
tea
sales,
demand
Therefore, role.
and Baby Boomers (1946-1964).
of
becoming
platforms.
out by FAO, there are new growth markets,
diversification
are
commerce
the
They
of
great
discerning
responding
health
importers
bear
more
and
play
an
of
their
products
keeping
up
with
new
and
market
a
lifestyle. important
responsibility
choices
to
in
the
suppliers,
trends
and
updating themselves within the international
Tea cultivation nowadays, shown in Tea Route in Registro - São Paulo State- Brazil
logistics,"
says
Elizeth
R.S.
van
der
Vorst,
Certified TAC Tea Sommelier®, tea business
which appears in our cup, generating infinite sensory experiences.
consultant and founder of “Amigos do Chá”, professional
in
foreign
trade
and
other
retails areas for about 40 years.
There
is
valuable
material
from
our
collaborators from the world of tea, such as Dan
When she started her activities in the sector
Bolton,
Aravinda
Anantharaman,
Peter
G.W.Keen (in memory) and many others.
of specialty teas, in 1994, there was no real tea market.
I
could
mainly She
says-
"It
was
a
challenging
not the
finish
without
president
thanking
Shabnam
THAC,
Weber,
Adi
and
Baker and Tina Mc Donald who contributed
extensive journey, requiring a lot of passion,
to the enrichment of my learning in the tea
studies,
industry. I am very proud to be a member of
determination,
commitment
and
seriousness. We keep an eye on each change and
trends
demand
in
for
the
sector
activities
and
in
the
our
this Association”.
growing
community.
There is still a lot to be done.
Elizeth cannot fail to mention her great and special
tea
friend,
Yuri
Hayashi,
mentor
of
the "1st Brazilian tea culture week" project. We have a dream to spread more tea culture
She
around Brazil. Projects always go on. There
founder
are
immense
being the main instructor of the institution. In
country, with almost 216 million inhabitants.
2007, she started her studies in the area and
People are learning new ways to drink tea.
her
many
possibilities
in
this
is
a
Researcher,
of
work
the
in
Tea
"Escola
de
education
Specialist Chá®
began
and
Embahú,
in
2013,
becoming a market reference for its quality With
all
humility,
a
of teaching and exclusive dedication to the
drop in this ocean, contributing to an ethical
topic. Encouraging the development of tea
entrepreneurship in the tea market, importing
in the country, created the Rota do Chá em
and distributing high quality products.
Registro
and
Brazilian
Teas.
I believe each culture may have its own ritual
Shizuoka
Tea
and
ceremony,
I
feel
which
being
She
Study
Cultural is
a
Contest
graduate
Program
in
Best
of
the
Japan
and
has a degree in Tea Art in China, in addition to being a founding partner of abChá and
Nevertheless,
Special
simplest
are
the
quite
its
of
in
complicated or difficult to adopt in our lives. in
some
fulfilled
form,
a
cup
of
tea is a cup of friendship. Tea is the cup that
Member
Association, Japan.
serves as a channel to connect us.
With this philosophy and because caring for disseminating tea culture, in 2019, we have created
a
content
website
called
www.teafriends.com.br,
which
was
exclusively to honour this entire tea universe, - from the tealeaf until the cup. “Teafriends” it is a way to give our respect for tea and people
along
the
entire
supply
chain.
They
are catalysts of this magical transformation,
of
Yuri Hayashi
the
World
Green
Tea
August 1 - 7, 2022
We are driven by the same ideals: Ethical Entrepreneurship at Tea Market.
An idea, a movement: 1st tea culture week in Brazil
For
the
event,
initiative
and
was
born
professionals
market
and
by
who
community
the
through want
in
group
tea a
Brazil,
lovers
growing
conceived
called
"Ethical
will
be
week,
Chá®
Embahú
and
the
tea
de
consultant
and
importer Amigos do Chá®. Directly involved
a
complete
and
Blends)
coordinated
carried
out
Regional
online,
events,
in
on
a
main
the
other
hand, may be online or in person, according
entrepreneurial
Escola
sinensis
schedule.
to
from
form
by all regions of Brazil. The national activities
Enterpreneurship at Tea Market", formed by students
will
schedule of activities aimed at special tea (Camellia
This
we
each
state's
schedule.
Throughout
offer
tea-related
activities,
we
classes,
exhibitions,
tastings,
the with
performances,
lectures, workshops and much more!
in the organization are eight representatives of
the
group:
Adriana
Ferreira,
Claudia
No prior knowledge about tea is required for
Sant'Anna, Daniela Folquitto, Daniela Pirozzi,
participation;
Elizeth
precisely
Rodrigues
da
Silva
van
der
Vorst,
to
the
purpose
demystify
tea
the
to
the
is
general
public,
the
consumption and on the various aspects of
of
Yuri
Hayashi,
founder
of
the School.
tea
culture
week
in
Brazil,
aims
to
their
it
will
be
an
knowledge
consumption in the country.
hybrid
to
strengthen
country. The event takes place from August offering
are
and
those
2022,
who
opportunity
promote the culture and history of tea in our
1-7,
information
on
this culture. For those who are already tea lovers,
1st
quality
event
Ligia Gabbi, Luciana Maira, who work under mentorship
presenting
of
dedicated
to
deepen
ties
with
growing
tea
tea-related
activities to the general public.
Therefore, for the event to be successful, we will count on the support and participation
With
online
services
in
community the
education
content
establishments,
will
different
offer
the
activities,
segments
and
that
special
of all those who believe in the Brazilian tea
sector’s
market. Any collaboration will be welcome.
made
make
up
up
of the
Our
contact
will
be
via
Semanadaculturadocha@gmail.com
stores,
participate in the activities, the event profile
cafes,
tea
emporiums,
specialists,
tea
markets,
sommeliers,
tea
blenders and lovers of the area.
on
more
confirmed goal
is
than so
to
share
content
all
we
its
companies
joined
and
Camellia
importance want
to
already
voluntarily,
experiences
about
Recognizing history,
far,
100
in
our
quality sinensis.
the
aiming
promising market.
to
the
@semanadocha
event
and
by
and
our
encourage
consolidate
is
through
those
channels
that
we
will
disclose all the latest event information and news to the conference program. It will be our first tea culture week, but we wish a second, a third, a fourth.....
country's the
production and consumption of this ancient beverage,
is
follow
website www.brazilianteaweek.com.br It
With
to
for
those
houses,
want
and
Brazilian tea market: Importers and suppliers, tea
who
this
very
We have no limits. We are all warriors and defenders of Camellia sinensis!
A SHORT LIVED GETAWAY 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).
This yarn is well after the time when I relocated from Assam to
Dubai.
That
move,
a
sea
change
for
me,
was
what
enabled me to spread my wings and widen my horizon leaving behind that extremely focused ‘pipe vision’ which, being
the
very
nature
of
that
profession,
is
what
any
planter develops without any effort and comes naturally to one working long years on a tea estate in a 100% teacentric area. Three years into that relocation and with me branching out on my own, my fledgling Tea business kept me
literally
and
almost
constantly
hopping
from
one
country to the other, for my family and I ending up in Sri Lanka
which,
for
the
next
five
years,
became
our
final
‘permanent abode out of India’.
Following
that
delightful
and
business-wise
very
fruitful
period of stay in SL, with it having always been obvious to us that at some point in time we’d eventually move back to India, when that did happen it was with absolutely NO advance planning in that direction.
A spur of the moment decision (which is my
water bodies, each one located in the upper
very nature and has always been the way I
reaches of these beautiful hills stocked with
function)
simply
coincidences finding
around
which
ourselves
travelled
led
over
in
the
a
series
of
rainbow trout introduced to these waters by
with
us
the Scottish planters (bless their souls) back
Having
in the day, meant that I could now also go
roaming
back to trekking and angling, activities which
culminated the
extensively
all
into
Nilgiris.
and
world,
after now
almost
two
I have always been crazy about and which,
decades since that twist of fate transplanted
perforce, I had ended up having to press the
us here, we know that there simply could not
pause button on when I relocated to Dubai.
have been any better outcome than for us to drop
anchor
and
to
settle
down
in
the
Having pulled out my fishing gear which had
Nilgiris. The finality manifesting itself in the
been gathering dust for almost two decades,
very name of our house – “Thikana” which, for
the
those to whom this would not mean anything,
obtain permission from the Tamil Nadu Forest
literally translates into ‘final destination’.
Department
only
other
basic
to
requirement
enter
their
was
to
beautifully
preserved and very well protected areas in The Nilgiris, besides presenting me with the
the upper reaches. The forests being almost
opportunity
jealously
passion
get
immersed
my
guarded
by
the
department,
teas which has culminated in the setting up
one, has always been something of an uphill
of the unique Tea Studio, also opened up to
climb. The next step was to link up with at
me the great outdoors and the dozen or so
least
water bodies (both lakes and rivulets) which
asked
nature has bestowed these hills with. While
despite the fact that we are almost literally
there
a
much
stand-alone
in
obtaining that permission ever since the first
so
producing
fully
specialty
is
of
to
more
which
adds
to
the
a
couple
around,
stone’s
of I
throw
like-minded
was
rather
away
to
folk.
Having
surprised
these
that
amazing
charm of this place, in very simplistic terms I
outdoors, that there were not more than a
had coincidently ended up with having killed
handful of people who shared my fervour.
more than two birds with one stone. These
All arrangements having been taken care of, fishing
forays
bodies
to
one
became
or
quite
the
a
other
regular
water
feature.
lunch,
we
eventually late
in
interchanged
converge
the
again
evening.
at
day
dam
long,
having
particular
out
face which we both knew to be a very fruitful
overnight or else make a day trip to be back
spot we had consciously left that for the last.
either
camp
around
by
studiously
we’d
casting
the
to
Subject to who was accompanying on which trip,
avoided
All
directions
the
dam
home by late evening. The The
overnighters
being
a
tale
in
itself,
I’ll
light
casting
was
out
fading
from
of
unusually strong tug on my rod which started
when I too asked the question which, in case
bending over. This could mean either of two
one
oft
things, that I had a good sized trout at the
repeated by anglers worldwide – ‘did you see
end of my line, or else something which every
the one that got away?’
angler
is
not
alone,
is
probably
one
the
most
hates,
that
my
I
was
trip
about
in,
I
This
being
reeling
rocks
when
standing
yarn
while
pile
rapidly
leave it to another day to ramble on about. particular
on,
a
quite
tackle
felt
had
an
got
snagged in some rocks or a branch of one of This particular one was on a day trip to the
the
Mukurthy
when
most
Dam
easily
which,
in
accessible
accessibility,
I
always
the
Nilgiris,
water
body.
enjoyed
is
the
Besides
fishing
there
many the
trees
which
dam
was
had
got
submerged
constructed
decades
ago. Putting some more pressure on my line, a
little
way
I
saw
catch.
A
Lahari,
a
retired
sized
surge
consummate angler and one whom, from the
Ten minutes of an intense tug-o-war with my
time we planted ourselves in the Nilgiris, has
adversary thrashing around wildly and pulling
become
hard at my line, I reeled him in very close to
and
very
one
regular
good
and
steadfast
friend
whom,
regardless
of
the
where I was standing to be able to see that I
fishing
related
squabbles
we
get
had hooked myself a ‘monster’, albeit a little one!
Having got to the catchment quite early, as is the standard practice amongst anglers so one
is
not
disturbing
the
other
and
having agreed that we’d both wend our way back to the dam around 2 o’clock for a quick bite,
Rana
and
I
headed
off
in
opposite
directions. Walking along the edge of water of
this
huge
intervals, inlet,
a
thrives
with
into, I’ve been on very many trips.
that
angler
of
on and which literally hooks folk to this sport.
a
every
that
a
to
what
then
be
consider
is
And
adrenal,
I
which
bite!
back
a
whom
officer
good
dive
and
gentleman
army
Rana
then
a
again into the water tugging hard at my line.
Brig
and
like
always been the most productive in terms of was
out
looked
largish
me
shoot
what
because for me personally the Mukurthy has
Accompanying
trout
out
I
lake
headed
small
casting towards
waterfall,
out
at
one
which
I
regular
particular
had
visited
many a time before. Back at the dam face after a long walk, post our hurried sandwich
Since the
I
stupidly
trout
was
have
about
no a
landing
foot
net,
away
when
from
the
looked like the same fellow popped out of the water three more times to, at the end of
edge I flipped him out of the water for the
the
fish to land on those pile of rocks. With the
surface. It was MY fish and it had just died
fish
on me.
continuing
to
struggle
violently
not
third
leap,
lie
inert
floating
on
the
allowing me to get my hand on it, I did the next best thing and stamped down hard on
There was no way that I would let it end at
the writhing body. So hard that some blood
that.
spurted out on to my calves. In the bargain
plunged into the icy cold water, ignoring the
this fighter managed to slither into a gap in
thought
the
immediately
rocks,
jerked
hard
and
broke
my
line
Stripping
down
that
to
my
my
birthday
crown
shrunk
to
suit
jewels
almost
I
had
nothingness,
before swimming away without so much as a
swam out to where my victim was drifting on
backward
the surface. Reaching the spot, much in the
glance.
devastated
To
say
would
that
be
I
a
was major
manner
of
a
life-saver,
I
swam
back
in
a
understatement. The only consolation being
breast stroke keeping the fellow between my
that Rana, standing not more than ten feet
arms
away
ahead.
from
me,
actually
witnessed
the
full
and
pushing
How
can
drama and then said ‘that was a really big
describe
that
one
retrieved
my
that
you’ve
satisfaction
of
just
later
lost’
not
giving
having
to
me
the
try
and
convince him.
myself
as
him I
sheer catch.
best
I
along
ever
as
even
satisfaction Back
could
on and
I
moved
begin of
shore, after
the
having I
dried
getting
dressed took out my tape to measure my 16
″
beauty which weighed in at a little over 2 Despondent and with dusk having set in I sat
Lbs.
down to thread another swivel at the end of
Satisfaction
my line when looking across the water about
sat
50 yards away both Rana and I saw a fish
swivel and the spoon embedded in its mouth.
jump out. Since I was standing closer to the
And the beauty of it all – not having to boast
spot than Rana he told me to start casting in
to
that
away!’
direction.
Before
I
could
finish
attaching the spoon to the swivel, what
with
down
all
and
compounded
and
gutted
sundry
manifold
the
about
fish
‘The
to
one
when find
that
I
my
got