Sip - Issue 10

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LETTER FROM THE PRESIDENT INTERVIEW: IAN GIBBS MOODY OOLONGS A CUP OF COMFORT SOUP'S ON: RECIPES INFUSING YOUR HOME SPA TIME

w e r C w e r B #

Editor: Shabnam Weber THAC President

Assistant Editor: Adi Baker, THAC Communication & Programs Coordinator

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sip is published four times a year by the Tea & Herbal Association of Canada www.tea.ca

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Shakuntala Fernandopulle is a History and Art History student at the University of Toronto. She grew up in Sri Lanka - the home of Ceylon

srotubirtnoc

tea. Ceylon tea infuses her writing, and serves as a link to her warm tropical island home, even in the middle of chilling Canadian winters.

When she's not drinking a cup of tea she can be found scouring second hand stores looking for tea accoutrements to grow her tea set collection.

Dani

Liu

is

the

owner

of

Happi

Dani

and

a

Certified

TAC

Tea

Sommelier® Professional. After a career change, Dani embarked on a trip to India to study to become a yoga instructor and visit tea plantations.

On

her

return

she

decided

to

enroll

in

THAC's

Tea

Sommelier® certification and launched her own tea company fusing the holistic practices of yoga with her own organic tea blends.

Michael Prini is the founder and president of Blink Tea and a certified TAC Tea Sommelier® Professional. Michael’s inspiration lies in the desire to bring artisanal, top quality teas and herbals to tea lovers and to entice new drinkers to look beyond the cup to unique and fun ways

to

lifestyle.

incorporate Michael

exotic

comes

and

to

tea

delicious

from

teas

years

as

into

an

their

active

award-winning

producer of hit television shows seen around the globe.

Tania Stacey is the founder of Cuppa Cha, a loose leaf tea business that specialises in Taiwanese Oolongs. She hosts tea trips to Taiwan that include visiting farms, teahouses and other foodie Taiwanese delights.

You

can

find

videos

of

her

tea

travels

and

other

tea

information on her YouTube channel - Cuppa Cha Tea Channel.

In

2017, Tania won the World Tea Brewing Championship Australia with a

signature

Taiwanese

tea Hon

drink

that

Yung

21

was

and

a

a

blend

Greek

of

Chinese

sour

cherry.

Yellow

Tea,

Travelling

to

Shanghai in 2018, she was placed 4th out of 23 and showcased a signature drink with a 40 year old Baozhong from Taiwan.

Later that

year, she cofounded East Forged with the vision to create a modern tea drink for the grown up occasions.

For

30+

years Amy

Taylor has

been

a

Tea

Enthusiast

and

a

professional Tea Leaf and Card Reader. She is the sole owner of The Art of Tea and Tasseomancy’s Mystic Tearoom where she has her Tasseomancy

Museum

open

to

the

public

and

see’s

clients

for

consultation. Amy is a Certified TAC Tea® Sommelier Professional and

is

a

contributing

of Canada’s

Herbal

writer

Modules

for for

the

Tea

TAC

and

Herb

Certified

Tea

Association Sommelier

courses. Amy has contributed to many magazine and blogs as an authority on Tasseomancy and is also in the process writing a book about the Mystical Side of Tea.

In this Issue

Letter from the President

Infusing Your Home Spa Time

An Interview with Ian Gibbs

Paranormal Activi-TEA

Finding New Occasions for Tea

Soup's on:

Smoked Split Pea Soup Genmaicha Fish Soup Greek Lemon Chicken w/ Sencha Manila's Rising Sun Jasmine Thai Coconut Soup

Come for the Tea, Stay for the Story Moody Oolongs A Cup of Comfort

and more...

Shabnam Weber THAC President

ME m o r f

e th

When was the last time you stopped and took care of yourself? When was the last time you consciously just set aside some 'me time'.

Time dedicated to yourself, no phone, no electronics - just a moment to find quiet. It isn't easy and I have to admit that I'm terrible at it.

I enjoy it...but am terrible at actually

t n e d i s e r p

doing it. I have just started to set an alarm reminding myself to take a break during the day (!!) I hope none of you are as bad as that.

As bad as I am at it though, I do understand the importance of self care. That word means different things to different people. It may be reading a book, going for a run, having a home spa day.

Most important though, it's

time that belongs just to you.

This issue is all about that place, whatever it may mean to you. A place where you go to be mellow and reconnect with yourself.

AN INTERVIEW WITH

Ian Gibbs Ian

Gibbs

was

International leaving

elected

Tea

school

Chairman

Committee

Ian

served

in

May

fourteen

of

the

2016.

On

years

with

the British Army, which included tours in Belize and

Berlin,

Kenya.

1990

and

He

short

joined

working

with

spells

the

tea

tea

brokers

in

Australia

trade

in

and

London

Wilson

in

Smithett

until 2005 when he set up his own company. Ian joined 2009

the

management

representing

board

Malawi,

of

and

the

ITC

became

in

Vice

Chairman in 2010. A member of the Institute of Directors in London, Ian graduated in 2017 with a

BA

(Hons)

majoring

in

at

the

French

Open and

University

in

International

the

UK

Relations.

He lives on the border of the counties of Essex and Suffolk about 60 miles from London and has two children and one grandson aged 14 months.

What is your first memory involving tea?

I must confess that I was not a fan of tea as a child.

In

the

essential

Army

part

operations

or

of

tea

quickly

my

life

exercises

when

became

especially a

cup

of

an on

tea

at

almost any time of day or night would invariably provide the essential pick-me-up and help keep me going. It needed to be hot and strong and a little sweet, but no real thought was ever given to where it came from. I guess that is probably the

same

for

left

the

Army

traditional

many

tea

and

tea

drinkers.

joined

Broking

It

Wilson

company

in

was

when

Smithett, the

city

London, that I had my real introduction to tea.

I a

of

The

strong

smell

of

tea

hit

you

as

you

entered

held

either

on

the office and the long counters were laid out

attendees

with cups and bowls and tea for tasting. It was

worked

with

all very enticing!

Malawi

and

line

only.

or

for

local

of

my

Much

tea

from

Zimbabwe,

and

national

career

Africa

-

but

the

in

I

have

particularly last

four

years I have broadened my knowledge with trips

What does a typical work day in the tea industry consist of for you?

to

China

Thailand,

as

well

as

Bangladesh,

Indonesia, India,

Sri

Malaysia, Lanka

and

Argentina and also Canada, the USA and Italy.

There is no such thing as a typical day for me. am

still

a

Tea

Broker

but

working

for

my

I

own

company and no longer commuting to London.

How much tea do you drink in a day?

I

work with clients some of whom I’ve known for a

Probably

long time.

day with a strong English Breakfast blend but in

ITC,

and

spent

a

But since I became chairman of the until

we

great

gatherings,

were

deal

of

conferences

hit

by

time etc

COVID,

travelling and

in

I

have

so

I

many

feel

hugely

tea

privileged

gardens

and

to

five

cups.

I

always

start

the

the afternoon I like to vary it and might have a

to

tea

Darjeeling,

last

tea from Thailand or another origin I have been

have

met

to

these

four years I have been introduced to many new origins.

three

China

Green

or

Oolong,

or

enjoy

a

lucky enough to visit.

visited

so

many

wonderful people from across the world of tea.

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

There is so much to experience and learn – each country each

has

trip

is

its a

own

tea

unique

culture

and

experience.

history This

so

year

I

am

excited

shown

in

by

the

specialty

increasing teas,

interest

particularly

being

by

the

travel has obviously not been possible so I have

young. They want to know more and more about

been

the

recording

short

presentations

and

stories

messages for conferences which would normally

connect

have an international presence but are being

gives

behind

with

the

the

their

teas.

producers

producers

They

and

greater

this,

pride

product when they see that people are

want in in

to

turn, their

genuinely interested in what they are producing -

that

their

product

appreciated exciting

–

across

and

of

is

being

the

world.

course

this

enjoyed This

and

is

interest

What's your favourite fact about tea that surprises most people?

very

in

the

The huge variety.

different origins of tea is also being reinforced

majority

through the development of tea tourism which I

still many people in the UK – this traditional tea

am keen to promote. Tea tourism can of course

drinking

start with a person’s experience when they buy

grown in Africa yet the majority of tea imported

their

into

tea.

Here

in

UK

the

London

Tea

History

of

It is staggering how little the

people

country

the

UK

know

–

who

comes

about

don’t

from

tea.

even

Africa.

There

know

This

are

tea

state

is

of

Association is actively promoting the important

affairs is slowly improving as single origin teas

role

such

tea

great keen

has

city to

played

over

the

support

in

the

last

tea

development

350

years.

exhibitions

I

of

am

such

our also

as

the

as

Kenya

available so

much

on to

be

European Tea Show which was held last year in

wider public.

Turin.

the

Italy

is

not

by

any

means

a

major

tea

drinking country, indeed it is well known for its strong

coffee

markets

and

companies spread

culture,

the

people.

The

in

but

by

supporting non-tea

word

and

coffee

investing

these

drinking

put

shows

tea

their

Rwanda

done

by

are

shelves,

us

all

to

becoming

but

there

educate

is

the

The more people learn about tea

they

will

want

to

learn

and

the

more

they will drink tea!

such and

countries

introduce

people

in

more

or

Supermarket

to

How do you take your tea?

we

more

beans

on

It depends which tea I am drinking but normally as it comes except the strong English Breakfast

our lawns – it’s time we put our leaves on theirs!

to which I add milk and a little sugar.

If you could drink tea with anyone - living or dead - who would it be and what tea would you serve?

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

I

I

think

I

would

like

to

have

tea

with

China’s

have

been

memorable

very

lucky

experiences

and

during

had

my

tea

many life

-

President Xi. I would serve a speciality tea from

especially of course in the last four years when

somewhere like Satemwa Tea Estate in Malawi.

I

I

producing

believe

Xi

has

a

keen

interest

in

tea

and

I

have

travelled

would like to discuss tea’s history, cultures and

to

its

provide

expansion

across

the

world

importance to the world today. a

product

which

encourages

and

its

It is essentially dialogue

and

and

China’s

But

so

Space

tea

for

one

extensively

consuming Tea

Company

astronauts

really

to

both

countries.

were

memorable

tea

My

visits

where

they

fascinating.

event

was

in

Thailand last year, up near Chiang Rai where I

peace and I would like to explore how we in the

visited a forest of ancient tea trees.

tea trade can contribute towards global peace

our own leaves and made our own tea bricks.

and the future of the planet.

was

very

special

and

our

Thai

We picked

hosts

were

It so

hospitable and kind (and dare I say very patient

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

with my poor efforts!!). fortunate made

I have often thought that I would have liked to be either a diplomat or an architect.

to

many

through tea.

have

I have been extremely

experienced

wonderful

friends

so

across

much the

and

world

&

INFUSIONS Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, this program looks at the historical origin of herbs and spices as they are used in tea.

HI-101: INTRODUCTION TO HERBS & INFUSIONS (4 WEEK COURSE) HI-102: HERBAL PROCESSING & COMMON HERBS IN TEA (5 WEEK COURSE)

REGISTER AT TEA.CA

ONLINE COURSES

HERBS

FINDING NEW OCASSIONS FOR TEA

by Tania Stacey

Tea,

the

shared

social

lubricate

social

crosses

many

cultures.

gatherings

countries

The

of

go-to

and

cup

of

like coffee.

Yunnan, famous

for its pu-erh and black tea, has

to

include

growing coffee now.

found

During

healing or box of care when

a

you send a gift. However, not

home

all social gatherings or catch

magazine

articles

ups

need

tea

are

home.

in

the

Instead

consumers’ of

dropping

recent

room

trip

of

tea,

for

adjust

to

around to visit a friend, it is

lifestyles

now

consumers.

about

catching

up

for

to

China,

I

read

the

local

about

the

businesses the

of

to

changing

the

younger Traditional

brunch or going for a walk to

teahouses

discuss life’s personal events.

moving

Is

countryside because demand

tea

adapting

locations

for

to

the

consumers

the

for

Gen

decreasing.

and

Z

Millennials

(20somethings)?

high

houses

and

the

outer

quality The

have

tea

is

new a

tea

modern

the

designer flare and the menus

current range of tea product

are full of tea drinks that can

offerings

relevant?

be

they

the

be

miss

Are

closing

to

emerging

of

(teenagers)

new

are

Or

do

opportunity

considered

during

to

the

consumer’s decision process?

enjoyed

easy are

takeaway. often

base

time

who

in

have

China,

not

spent

a

blended

or

fruits

or

cream

Just a quick look at

fashion

will

how tea is consumed in these

younger

tea

creating their own style.

traditional

tea

is

tea with

Japan have a halo image of

While

as

drinks

–

countries.

or

with

or

TikTok

rich

Taiwan

cheese.

in

These

made

and

flowers People

sitting

Chinese show

street

how

generation

the are

readily

available, along with options

Numerous sales reports show

such as tea flavoured foods

traditional

black

and bottled tea drinks (RTD),

have

in

it

number of years.

is

increasingly

challenged

by other beverage options

been

tea

decline

sales for

a

hand

What role does tea play in this new world of

crafted leaf tea market but it is a very small

social sharing and the wellness lifestyle? Tea

segment of the larger tea market. The growth

has

segment

have pantry staple, even for non-tea drinkers.

There

is

blends

an

increased

of

the

and

younger

interest

beverage

herbals.

change

in

industry

are

market

attitudes

moderate lifestyle.

the

are

tea

Z

and

Generation

Millennials

health/wellness

in

driving

which

is

towards

They

are

a

the

creating sober

trying

or

alcohol

It

is

the

benefit

part

of

of

the

being

part

standard

of

the

offering

must-

to

share

with guests and continues to have a healthy reputation should

in

look

the

to

minds

tea’s

of

other

and companion – water.

consumers. main

We

competitor

In the past 30 years,

later and are less likely to drink in the same

beverage companies have blurred categories

proportions

and

as

generations friends

on

Snapchat, the

are

social

Drunken

a

sharing

curated

desire nights

generations.

interacting

Facebook),

perfectly

creating

previous

to

influencers

want

and

regularly

(Instagram,

image

out

in

with

skilfully

reimagined

water

from

its

simplest offering; a glass from the tap.

TikToc,

showing

and

more

staying

These

Consumers are spoilt for choice with options

in

turn

for

of

life.

volcanic,

bed

with

flavoured,

sparkling,

premium,

the list goes on.

filtered,

regional,

distilled,

alcoholic

and

Large tea companies such

hangovers are not the images to be shared,

as Tetley’s and more recently Twinings have

which can cause anxiety and a ton of social

leveraged the behaviour of carrying water in

regret.

reusable

at

an

They would prefer images of relaxing island/beach

location

or

sharing

a

brunch with friends or having fun in the park.

tea bags. relevant

flasks

with

offering

“cold

infused”

Target marketing and creating a product

has

tapped

into

consumer’s concern for the environment,

the

reusable flasks over plastic bottles and a

Tea

growing interest in cold brew teas.

beverage.

has to be the hero ingredient of the The flavours available within the

tea world creates a lot of opportunities for Cold brew tea, bubble tea, cream cheese

delicious beverages that provide a fulfilling

tea and ice tea have been available for a

experience for the drinker.

couple of decades.

Why now has there

been a huge increase in interest by the consumer?

As I mentioned before tea is

a good fit for the wellness segment and social

sharing.

bubble

How

and

Instagram?

cream

good

does

the

teas

look

for

How perfectly does cold brew

tea fit into the wellness segment?

into

the

entered created

world a

of

tea

an

beverage.

tea

brewing

alcohol

I dipped my toes

beverages

when

competition

free

and

signature

I I

tea

My initial tea experiments were

helped with understanding the balance of elements in cocktail mixology.

Winning the

competition provided me with an insight to beverages

that

ignite

all

senses

for

drinker – sight, aroma, taste and finish.

the This

guiding principle has been the cornerstone What is the tea industry still missing?

If

we look back at my previous reference to water,

a

consumer

suit any occasion.

can

find

a

water

for the development of tea beverages for East Forged.

to

Refreshing options for

East Forged has been a combined effort of

post exercising, premium options for fine

two

dining,

deliciousness of tea.

flavour

blurring

the

infused

options

categories

with

infused options – hard Seltzer. industry

misses

the

and

tea

people

that

wanted

to

show

the

The consumer remains

alcohol

at the forefront of our minds, every step of

The tea

the recipe development was to enhance the

opportunities

to

drink experience.

It is a dry not sweet

provide an adult tasting beverage that is

beverage and takes most people by surprise,

suitable

The

in a good way.

tea

with aromas of Asian fruits and a texture like

for

traditions allows

and

healthy

companies

qualities with

celebratory

when

reputation

to

Pushing

occasions

of

leverage

presenting

innovation.

social

occasions.

not

these

the

consumer

tea

into

new

Tea remains the hero taste

Guinness. It has been a labour of joy for us to find the deliciousness in innovation and bring a new experience for the consumer.

previously

considered an option, will reimagine what

I entered the professional world of tea in the past

tea can represent to the consumer.

decade

but

I

am

a

lifelong

drinker,

trained by my Dad to brew a good pot of English style black tea. I am inspired by the The rise of Kombucha is a glimpse into the possibilities

for

tea

beverages.

While

there are varying degrees of quality and the definition is still being discussed, it is exciting to see a tea beverage that has been

adapted

occasions

that

into

the

covers

new

social

sporting

and

exercising, at home drinks, at bars, cafes, non-alcoholic and alcoholic versions.

Taiwanese’s

respect

for

traditional

tea

making methods and the innovative ideas for finding

new

ways

to

drink

tea.

New

occasions for tea will bring new customers.

As well, existing tea lovers need innovation for tea to remain relevant today and into the future.

WHAT IS A

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

WHERE ARE

COURSES OFFERED? Students can take the program in person through Tea & Herbal Association of Canada (Toronto & Vancouver), through Cambridge Tea Academy (UK). As well, the courses are available online through the Academy of Tea, in Italian at ProTea Academy and in Spanish at Escuela Mexicana de Té.

LEARN MORE AT TEASOMMELIER.COM

TEA SOMMELIER COURSES

TEA SOMMELIER?

MOODY OOLONGS

by Michael Prini Certified TAC Tea Sommelier Professional Founder & President of Blink Tea

The

mere

mention

transports shrouded intrepid

me in

mist

“Black

word

and

mystery,

That

Dragon”

the

far-off

travelers

civilization.

of

to

long oolong

amps

up

“oolong”

mountaintops discovered

past

any

hint

translated the

so

eventually

produced

in

Taiwan.

Vietnam,

India.Their

Oolongs

Darjeeling

tightly

rolled

are

and or

also even

by

Assam

of

leaves languidly unfurl while steeping, a siren

means

mystique

and

twisted

call to an indulgent tea experience.

even

more, almost as does the question of oolong’s

Unique Process:

exact origin, which like many teas is impossible to state with certainty. What are oolong teas,

The

where do they come from and most important,

depends on the precision with which the tea

how do they taste? Hint: pretty incredible.

leaves are

Origin Story:

after

fundamental

are

known

character

processed as

withering

and

of

finished.

semi-oxidized in

the

an

sun,

teas, the

oolong

Oolongs whereby

leaves

are

cooled and tossed and withered again, often Oolong

teas

have

in

many times to set the groundwork for the tea

China and Taiwan for about 400 years, making

type desired. The leaves start to bruise, which

them relative new kids on the block given tea’s

initiates oxidation before firing.

5,000-year

history.

elevations,

metimes

largely

been

They’re

produced

grown

precariously

at

along

high cliffs.

The cultivation of oolong teas began in China,

Yes, oolong leaves are fired like black tea leaves,

Da Hong Pao (Big Red Robe), is an exquisite tea

but

is

grown cliffside in the Wuyi Mountains. It’s as “long”

with

one

typically

major

halted

difference.

90%,

as an oolong gets - dark, with a mellow and rich flavour and enduring aftertaste. The leaves remain

sooner oxidation is stopped, the lighter and fruitier

fragrant

the resulting tea. Longer oxidized leaves produce

exist only six original seed trees for Da Hong Pao,

oolongs

which

aromatics. “long”

are

This

oolongs

dark

is

and

where

comes

from

oxidation

depending on the oolong type being crafted. The

that

anywhere

Leaf

10%

intense,

the

from,

terms

to

rich “light”

revealing

with and

another

glimpse of their untold tale.

even

for

upwards

contributes

stratospheric

to

$35,000

of

nine

steeps.

prices

per

There

reaching

ounce.

To

this

a

day

in

China, Da Hong Pao is often reserved for honoured guests.

Oolong on Choice:

As intriguing yet more attainable is Ti Kuan Yin, or Iron Goddess of Mercy. It is an oolong like

Considering production

their

limited

Pao,

dark

backstory

for

named

finite.

The

opposite

for

Hong

of

be

those

Da

green and black teas, you’d expect the selection would

between

and

baked

teas

tucked

geography

chestnut,

oolong

methods

is

after

true, as the variety and varietals run deep, each

Chinese

oolong

lone

being

thumbprint

unique.

The

best

known

rusting

northern

shared

perched

reaches in

the

of

Wuyi

China’s

mountains.

Fujian From

province, this

region

and Anxi County oolong teas span the delicious to

added

shoot

iron with

rich

of

to

value.

the

notes

of

with

a

pear, Ti

Kuan

Yin

Avalokitesvara,

Mercy,

the

statue.

with

and

Bodhisattva

Goddess

tea

and most celebrated oolongs can be found in the

and

apple

who

poor

When

community

bestowed

caretaker

propagated it

is the

brought

of

a a

and

fortune

to all. How often do you run across a beverage with such an uplifting tale?

the sublime.

Oolong production came to Taiwan in the 18th In fact, one of the most prized oolongs is also one

century,

of the most expensive teas in the world.

techniques brought from China.

using

tea

plants

and

cultivation

But it wasn’t until the 1970’s that the tea industry in

surroundings

Taiwan

Oolongs

started

to

flourish

in

spite

of

erratic

to

have

tea

preparation

traditionally

and

been

enjoyment.

steeped

in

a

climate and geographical challenges not found in

diminutive, warmed Yixing clay teapot. The leaf to

China.

Oolong

water

around

the

production Nantou

in

Taiwan

County,

centers

the

fields

approximately 1,800 meters above sea level. In this short

period

overall

of

time,

history

a

speck

Taiwan’s

of

tea

dust

in

ratio

is

quite

high

and

meant

for

multiple

short steepings. It’s an elaborate tea presentation worthy of discovery.

tea’s

masters

have

For

our

time-sensitive at

a

palates,

temperature

a

oolongs

bit

lower

are

developed standout oolongs worth their weight in…

steeped

oolong.

black tea, 85 – 95˚ Celsius or 185 – 195˚ Fahrenheit

than

for

for 2 – 5 minutes. The lighter the oolong, the lower Among

the

most

well-known

is

Dongding,

or

the temperature and steeping time. Being a green

“Frozen Summit”, aptly named after the mountain

tea,

on which it is grown. The original tea plants and

qualities at an average 40 mg of caffeine per cup,

processing

falling between green and black teas.

techniques

for

Dongding

came

from

oolong

has

antioxidant

and

other

healthy

China. Yet, even though the recipe is followed to the

letter,

the

resulting

tea

is

dramatically

Lighter

oolongs

different. An otherwise light Chinese oolong takes

Botanicals

on

bite,

toasty,

woody

character

that

bears

no

semblance to its mainland cousin.

whereas

Buttery

is

another

Taiwanese

oolong,

one

more

familiar to the North American palate, noted for its large,

rolled

astringency.

leaves,

Jin

Xuan,

sweetness developed

and as

lack

of

delightful

perfect

ginger vanilla

oolong

outside Alishan

like

are or

the

box

detour

ginseng

offers

paired

with

Earl

to

an

for

a

blending.

add

a

calming

bergamot

Grey.

influence. creates

Blending

otherwise

surprise

adds

favourite

an a

tea,

broadening oolong’s appeal even more.

of

recently

as

Did

someone

cocktails?

Hint: try adding a touch of maple syrup. In warmer

taste.

These

are

just

a

few

examples of innovative oolongs native to Taiwan, a

months,

range

from

of

intricate

and

exotic

oolongs

that

rivals

any other tea type.

made

a

oolongs Tom

for

lend

Collins

the

an

to

cocktail

a

to

an

Old

infused

its

floral

complexity

Oolong

bourbon

creamy,

adds

say

1980, is widely known as Milk Oolong, because of

exotic

air

Mojito.

shaker.

Is

It’s

Fashioned.

to a

there

anything tea

type

anything

oolong teas cannot do?

Yours to Savour: Contrary

to

their

pint-sized

history

oolong

teas

To most oolong lovers it’s pretty obvious – steep,

have had an outsize impact on the tea world. The

pour and enjoy. However, like white, green or black

misty mountaintops from which they descend, their

tea,

precise

oolongs

discovery.

Gongfu

have

The

style

also

most tea

been

common ceremony,

revered homage a

since being

their the

purpose-laden

celebration of every step from the proper

processing,

aromatics

blend

variety

remarkable

of taste

flavours and

and

history

in

your cup. Oolongs are eloquent and beguiling, with guaranteed

pleasure

deserving benefactors.

for

us,

their

lucky

and

infusing your home spa time

by Adi Baker

In

our

current

world,

during

ones

that

take

a

little

longer

the middle of a pandemic, we

and require you to spend extra

are

time

all

being

adjust,

called

pivot,

hustle

in

our

pandemic

would

varying

states

right

be of

now

Even

Including

most

products

under

stress,

it's

understandable

while

but

trend,

work

you're

listed

no

longer

an

their

as

face

beauty just

essential Looking

shelf

I

an

facewash,

“Take rest; a field that has rested gives a bountiful crop.� ~ Ovid

in

component. bathroom

feeling it a little more.

tea is

but

pretty

if

they

magic.

and

lives.

the

people

to and

personal

professional without

on

adapt

masks.

at

can

my

see

ingredient

serums, You

a

active

toners might

it in

and think

that I (someone who not only is a

heavy

person

industry) products but

no

tea

who

I

drinker

works

have

the

chosen

because have

but

in

of

a

tea

these

the

selected

tea, them

because they work and happen In order to fully show up it is important

to

yourself

to

comes

in

forms

slow

its

to

is

to

give

facial. masks

down.

ultimate

One

ways

to

myself

Sure that

Rest

of

an

goal and

slow

there

for

different

repair

rejuvenate. favourite

space

many

with

being

make

my

In

the

taking

spirit care

sharing

a

treatments

of of

this

issue

yourself

few

DIY

using

I

of am

facial

some

key

ingredients and of course tea.

down

at

home

are

face

guarantee

to have tea in them.

results

in five minutes, but I like the

Get

into

something

comfortable,

put

favourite

on

tunes

ready to relax.

your and

get

step 1: face steam While the kettle is on, cleanse your face.

In

a

bags

large of

mixing

bowl

chamomile

place

tea

and

a

couple

pour

the

boiled water over. Let it steep (and cool)

step 2: cleansing clay face mask Now ideal

for 5-10 minutes.

that face

your

pores

mask

to

are

use

is

open, one

the that

includes clay:

Place your face 30 centimeters above the bowl and drape a towel over your head.

Make

sure

to

keep

your

face

at

a

comfortable distance - the goal here is to open

your

pores

with

the

warmth

1 tsp European clay powder 1/2 tsp matcha powder 1 tbsp aloe vera gel

and

moisture.

Blend the ingredients together. If it is too thick add a couple drops of water.

Put the timer on for 10 minutes. Breathe the steam in and enjoy the smell of the herbal tea.

Apply to face in an even layer. Leave on for 10 minutes and then wash off with warm water and a face cloth.

step 3: hydrating face mask Prep this mask while you have the clay one on. Steep yourself a cup of green

step 4: finishing touches Splash

your

face

with

cold

water

to

tighten pores and wake youself up.

Apply

your

regular

toner,

serum,

moisturizer or face oil.

tea. Once your tea is ready, remove the

tea

bag

and

empty

its

contents

This is a good time to give yourself a gentle

into a bowl.

face

temples,

massage.

jaw,

neck

or

Focus

on

your

anywhere

that

you hold stress.

1 teabag of green tea (see above) 1 tbsp raw honey

That's

1 tbsp aloe vera

it,

you're

done.

Both

your

skin

and mind will thank you for taking this

Blend the ingredients together. Apply to face in an even layer. Leave on for 10

minutes

and

then

wash

warm water and a face cloth.

off

with

time.

PERSONS DAY - OCTOBER 18TH

Pink Tea On October 18th, Canada celebrates Persons

These

Day and honours the hard work of the 'Famous

future generations of women in Canada.

Five'. On this date in 1929 a historic decision

Join

was

celebrate:

made

to

include

definition of "persons". right

to

Canada

be and

women

the

legal

us

as

women

we

paved

raise

to

the

the

way

Senate

for

of

women's

Emily Murphy Nellie McClung

increased participation in public and political

Henrietta Muir Edwards

life.

Louise McKinney Irene Parlby

Behind

the

scenes

these

five

women

would

hold clandestine meetings, called "Pink Teas".

This hyper-feminine name was used to divert attention

from

men

and

allowed

the

attendees to strategize their political action.

the

our

This gave women the

appointed paved

in

five

path

teacup

for

to

A CUP OF COMFORT

by Dani Liu Certified TAC Tea SommelierÂŽ Professional

As

we

ease

into

these

upcoming

fall

and

winter

months

it

reminds us that it is a time of slowing down, connecting inwards and letting go so we can begin to welcome in the new. During this

time

greets

us

tea at

becomes any

time

a of

trusted day

companion

with

the

for

largest

many,

which

embrace

and

comforts us from the inside out, bringing with it that sense of inner peace. So why is it that tea provides us with that sense of comfort and what are different ways that we can sink deeper into that feeling?

I am going to start by explaining tea on a chemical level so we can better understand this wonderful plant! Tea leaves contain an amino acid called l-theanine which is said to help reduce stress and also improve mental function. What makes this amino acid extra special though is that it is currently only found in tea leaves (Camellia sinesis) and some varieties of mushrooms. This amino acid also helps reduce the negative side effects that are often found in caffeinated beverages such as the caffeine

jitters and crash, instead providing us with a

Next time you prepare your cup of tea slow

source of sustained energy and alertness.

down and bring awareness to every aspect of the tea making process:

Physiologically, you

the

experience

sense

when

of

relaxation

drinking

a

cup

that

of

tea

The soft popping sound of the water

goes beyond what is in the leaves though and

boiling

expands out to the experience that we create

Picking out your favourite teaware and

around it as well. The process of making tea

accurately measuring out the tea leaves

itself is one that can bring about a sense of

How the dry leaves look and feel compared

calm, especially as we often associate it as a

to the wet

time of slowing down whether to enjoy some

The warmth of the cup as it lightly touches

special me time or to connect with family and

the palms of your hands

friends.

The aroma of the tea being lifted in the steam

You

may

find

that

tea

often

transports

you

The

back to special memories from your past such

flavour

and

how

it

makes

you

feel

–

calm, energized, focused?

as that tea time with grandma, study time with friends,

your

You may decide to close your eyes during part

significant other, that winter night looking at

waiting

of this process, which I find often helps block

the

out

holiday

connect

to

It’s

us

the

lights

connection moments.

at

not

back

–

all

train

tea of

only to

station

is

the

these

people

though,

common

comforting

that

it

for

can

tea

can

also

be

outside

meditative the

senses

distractions

experience and

present

are

hands if you like.

in

a

certain

blend.

For

slow

creating we

focus

steady

a

more

solely

breath.

on

You

can also take this time to give gratitude to this

aromas and flavours from our childhood that reminiscent

our

as

moment

and

the

cup

of

tea

in

your

example, your tea may have notes of peach or other

fruits

which

bring

you

back

to

that

Your setting is another factor in helping you

delicious baked peach pie or summer time in

create

that

peaceful

tea

vibe.

Create

an

the orchard!

atmosphere that allows you to be surrounded

by things that make you feel happy and easily

new

relaxed

flavour profiles may change, it could surprise

which

colourful

could

cushions,

be

soft

with

cozy

scented

and

candles,

infusion

slow

down

and

notice

how

the

you.

books, vibrant plants, a soapy bubble bath – the list is truly endless. Simply allow it to be a

Whether

you

space for yourself to completely disconnect so

yourself or others, all of these little acts done

you can gift yourself this time of self-care that

with love can be a form of meditation in itself

you truly deserve.

as they help bring you to a place of calm and presence.

this

Journaling

help

find that it becomes more of a special ritual

a relaxing cup before bed then matcha green

each time as you add to it.

is

everyone relaxing

is

known

and

be

first

different!

herbal

comforting

to

your

blend spicy

high

in

although

may

with

masala

choose

a

we move into this cozy tea season, even if you

chamomile,

a

take one or two ways to bring a bit more calm

a

and mindfulness into your next tea time.

chai,

maybe

or an earthy shou pu-erh (which is a fermented variety of Chinese tea). Many of us tend to go for spiced blends this time of year, which help blood

circulation

from

our

fingers

down to our toes and are reminiscent of many yummy

seasonal

baked

goods!

There

are

so

many options though so have fun and choose the

tea

that

is

calling

out

to

you

in

that

moment.

When you choose your tea, I would recommend using loose leaf tea over tea bags, which are not only higher in quality and flavour (in most cases) – with loose leaf tea you are able to fully

appreciate

that

I

your

the

have

been

leaves

and

dance

in

the

cup,

full

tea

discussing watching without

making above.

them the

process

Steeping

unfurl

and

restrictions

of

being in a small tea bag. Loose leaf varieties also usually allow you to enjoy multiple steeps of

the

same

leaves

without

are

I hope that this leaves you feeling inspired as

nutty hojicha (a roasted Japanese green tea)

increase

you

caffeine)

choice,

You

how

this

wish to experience. If you are wanting to enjoy

be

of

with

with

feeling both before and afterwards. You may

not

note

connect

process

(which

take

may

to

as it should compliment the feeling that you

may

you

time

Lastly choosing your tea is definitely important

tea

as

use

losing

as

much

flavour – oolongs and pu-erhs are a couple of my favourites for longer tea sessions which are sometimes good for 10+ infusions! With each

Happi sipping!

NOVEMBER 14, 2020

Happy Diwali CELEBRATE WITH A CUP OF #INDIATEA

SOUP'S UP

by Shabnam Weber

One of my favourite things to do as the weather gets colder is to make a pot of soup.

A big

warm pot of soup. I'm not particularly choosy on what goes into my soup as long as it's fresh ingredients.

Sometimes I'll plan ahead and

shop with the purpose of making a particular soup and other times it's the practicality of using vegetables in my fridge that are starting to look a little tired. Regardless of what gets me there though, the act of making the soup is what gives me the most satisfaction. Chopping of vegetables, sauteeing, pureeing and watching that pot gurgle away while the smell fills the house. Pure and utter happiness.

CHAI GINGER BUTTERNUT SQUASH SOUP

What you'll need: 3 tsp loose or 3 teabags Chai tea 1 large butternut squash - cored/cleaned and chopped into 1" square pieces 2 small potatoes peeled and chopped olive oil 1 medium yellow onion, diced 2 stalks celery, diced 1 tsp fresh thyme chopped 1 tsp fresh ginger chopped 1 litre vegetable stock salt and pepper Sour Cream to garnish, if desired What you'll do: Preheat oven to 400F. Toss squash and potatoes with olive oil, place on baking tray and bake in oven for 20 minutes.

Steep tea in 500ml of freshly boiled water. for 10 minutes. Remove/strain tea and set steeped tea aside. In a dutch oven or heavy bottomed pot, sautee onions and celery. Add butternut squash and potatoes. Add thyme, ginger and 1tsp salt and 1/4 tsp ground black pepper. Pour in steeped tea and vegetable stock.

Make sure your squash is fully immersed in liquid, add water if needed.

Place lid on pot., turn heat to medium/low and allow to simmer about 30 minutes.

Once the squash is fork tender, remove from pot and blend your soup. You can use an immersion blender, food processor or blender. (Be careful not to splash yourself with the hot liquid). Return blended soup to pot and place back on heat. Taste to adjust seasoning to your liking. Allow to simmer on lowest setting, stirring occasionally for an hour.

Serve soup with a dollop of sour cream if desired or enjoy as is.

❝

SOUP PUTS THE HEART AT EASE, CALMS DOWN THE VIOLENCE OF HUNGER, ELIMINATES THE TENSION OF THE DAY, AND AWAKENS AND REFINES THE APPETITE.

Auguste Escoffier

Smoked Split Pea Soup

What you'll need: 3 tsp Lapsang Souchong tea 2 cups dried split peas soaked overnight in cold water 2 litres vegetable broth 2 medium onions, diced 2stalks celery, chopped 2 medium carrots, chopped 1 potato, diced salt and pepper What you'll do: Steep tea in 400ml of boiled water for 10 minutes. Strain leaves and set steeped tea aside. In a dutch oven or heavy bottomed pot sautee onions, celery and carrots. Add peas, potatoes, 1/2 tsp salt and 1/4 tsp

ground black pepper. Pour in steeped tea and vegetable broth. Cover pot and allow to come to a boil.

Lower temperature to medium/low and cook for 30 minutes or until peas are tender.

Serve with crispy bacon or chpped ham. Or keep this dish vegetarian by serving with freshly chopped chives.

Genmaicha Fish Soup

What you'll need

What you'll do

4 tsp loos or 4 teabags Genmaicha tea 1 red onion, diced 2 sticks celery, chopped fine ½ bulb fennel, chopped fine 1 clove garlic, minced olive oil 1 cup dry white wine 4 medium chopped plum tomatoes 500 ml fish or vegetable stock 200 g salmon fillet, skinned 300 g halibut fillet , skinned 12 raw peeled shrimps ½ lemon 1 large handful fresh flat-leaf parsley, chopped

Steep tea in 400 ml water at 80C for 5 minutes.

Remove/strain tea and set steeped tea aside.

In a dutch oven or heavy bottomed pot, heat 2tsp of olive oil. Add the onion, celery, fennel, garlic and sautee until soft. Add the wine, tomatoes , steeped tea and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.

Roughly chop the salmon and halibut and add to the pan. Add the shrimp, cover and simmer for 10 minutes or until just cooked.

Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, Serve drizzled with olive oil and sprinkled with the chopped parsley.

Greek Lemon Chicken Soup with Sencha What you'll need 3 tsp loose or 3 teabags Japanese Sencha tea 1 small yellow onion, diced 1 medium carrot chopped 1/2 cup Arborio rice 4 cups chicken broth 3 tbsp lemon juice freshly squeezed 3 eggs 2 chicken breast cooked and shredded salt and pepper olive oil 1/4 cup parsley chopped

What you'll do Steep tea in water at 80C for 5 minutes.

Remove/strain tea and set aside.

In a dutch oven or heavy bottomed pot, sautee the chopped onion and carrots. Cook for a 5 minutes or just until the carrot is tender and the onion is translucent.

Add the rice, steeped tea and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.

Meanwhile in a small bowl beat the egg together with lemon juice.

Add the shredded chicken to the pot, add a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening at this point..

Season with salt and pepper as needed and taste. Add more lemon juice and adjust seasoning as desired.

“

I LIVE ON GOOD SOUP, NOT ON FINE WORDS. MOLIERE

What you'll need

What you'll do

3 tsp loose or 3 teabags Lemongrass tea

Steep tea in 400 ml boiled water for 10 minutes.

olive oil

Remove/strain tea and set aside steeped tea.

4 large leeks, roughly chopped

In a dutch oven or heavy bottomed pan, heat 2 tsp

1 clove garlic,

olive oil.

2 pounds Yukon Gold potatoes, peeled and

regularly, until soft and wilted. Add potatoes,

roughly chopped

steeped tea, broth, bay leaves, thyme, 1 tsp salt

7 cups chicken or vegetable broth

and 1/4 tsp pepper to pot and bring to a boil.

2 bay leaves

Cover and turn the heat down to low. Simmer for

3 sprigs fresh thyme

15 minutes, or until the potatoes are fork tender.

salt and pepper Chives, finely chopped, for serving

Add leeks and garlic, cook, stirring

Remove the thyme sprigs and bay leaves, Purée the soup with a hand-held immersion blender until smooth. You can also use a food processor or standard blender. Return blended soup to pot and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

LEMONGRASS LEEK AND POTATO SOUP

Jasmine Thai Coconut Soup

What you'll need

What you'll need

3 tsp loose or 3 teabags Jasmine tea

Steep tea in 400 ml water at 80C for 5

olive oil

minutes. Remove/strain tea and set steeped

1 tbsp fresh ginger

tea aside.

1 stalk lemon grass, minced

In a dutch oven or heavy bottome pot, heat 2

2 tsp red curry paste

tsp olive oil over medium heat. Add the ginger,

4 cups chicken or vegetable broth

lemongrass, and curry paste and cook stirring

3 tbsp fish sauce

for 1 minute. Slowly pour the steeped tea and

1 tbsp light brown sugar

broth over the mixture, stirring continually. Stir

3 (13.5 ounce) cans coconut milk

in the fish sauce and brown sugar; simmer for

½ pound fresh shiitake mushrooms, sliced

15 minutes. Stir in the coconut milk and

1 pound medium shrimp - peeled and

mushrooms;

deveined

mushrooms are soft, about 5 minutes. Add the

2 tbsp fresh lime juic

shrimp; cook until no longer translucent about

esalt to taste

5 minutes. Stir in the lime juice; season with

Âź cup chopped fresh cilantro

salt; garnish with cilantro.

cook

and

stir

until

the

PU-EHR FRENCH ONION SOUP I couldn't write tea infused recipes without including the French classic - Soupe Ă l'Oignon GratinĂŠe - French onin soup. And I won't even try to top the master of French cooking - the glorious Julia Child. So the recipe that follows belongs to Julia with a tea liberty taken by me.

If you've ever followed a classic Julia Child recipe, you know that there are a lot of steps and she doesn't skimp on butter. But, you also know that every single onen of those steps just makes her recipes that much better.

“

IF YOU'RE AFRAID OF BUTTER, USE CREAM Julia Child

What you'll need

frequently browned

until and

the

onions

reduced

significantly.

3 tsp PuEhr tea

Once

5 -6cups yellow onions, thinly sliced

medium-low and add 3 Tbs flour to the

1 tbsp cooking oil

onions. Brown the flour for about 2-3

2 tbsp butter

minutes trying not to scorch it. (If the

⁄

tsp sugar

caramelized,

have

reduce

heat

to

flour does not form a thick paste, you

1 tsp salt

can add a bit more butter here).Stir in

3 tbsp flour

about 1 cup of warm stock, scraping the

6cups beef stock

bottom of the pan to get up all of the

⁄ cup wine (dry white wine or dry white

cooked-on

bits.

Add

the

rest

of

the

vermouth)

stock, steeped tea and wine to the soup.

salt and pepper

Simmer for 30 minutes.

12ounces swiss cheese, grated

To make the "croutes" (toasted bread),

4 ounces parmesan cheese, grated

heat oven to 325F. Drizzle each side of

one half raw yellow onion

the bread slices with a bit of olive oil

2 -3 tbsp cognac

and

8 slices French bread (about 1" thick

croutes for 15 minutes in oven on each

olive oil, for drizzling

side).Check the soup for seasoning and

Remove/strain

tea

and

set

aside steeped tea.

In dutch oven or heavy bottomed pot add 1 Tbs cooking oil, 2Tbs butter. Add onions

and

stir

until

they

are

evenly coated with the oil. Cover and cook for about 20 minutes until they are very tender and translucent. Turn heat under pot to medium or medium high heat. Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring

baking

sheet.

Cook

the

to a casserole dish .At this point you can

Steep tea in 400 ml boiled water for 10

sliced

on

add salt and pepper if needed. Transfer

What you'll do

minutes.

place

add the 2-3 Tbs cognac and grate the 1/2 raw

onion

into

the

soup.Add

a

few

ounces of the swiss cheese directly into the

soup

and

stir.

Place

the

toasted

bread in a single layer on top of the soup. Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning. Drizzle with a little oil or melted butter .Place in a 350F oven for about 30 minutes. Turn on broiler and brown cheese well. Let cool for a few minutes before serving.

PARANORMAL ACTIVI-TEA

By Amy Taylor Certified TAC Tea Sommelier® Professional

Over

the

years,

I

have

found

some

very

of

methods.

The

energy

of

these

people,

interesting stories about the paranormal side

students, masters and visitors alike may linger

of tea. I know, I know many of you are reading

for a time. But for some of those people who

this

lost

when they die with these places so prominent

the plot and gone bonkers, but believe me, it

and

thinking

that

I

have

completely

in their lives, their spirit may very well choose

does exist! So please, make yourself a cuppa,

to dwell in those places afterward as ghosts.

settle in and hear me out.

Perhaps to maintain the energy in that space so it continues to have its sacredness.

We

have

children

all

heard

around

ghost

summer

stories

either

campfires

or

at

as this

And then there are the tea wares themselves.

time of year where the nights get cooler, the

Teacups and saucers, teapots, teaspoons, tea

light dissipates faster and the shadows creep

scoops, infusers, tea caddies with lead lining

in.

and locks to prevent a servant from stealing

These stories speak to tales of objects and

places

that

spooky

are

haunted,

feelings,

occurrences. different

In

the

but

discussed.

it

So,

of

and world

is

here

apparitions, unexplainable

of

tea,

however,

is

some

of

it’s

less what

no

often I

have

the

valuable

woman’s These

commodity,

closet

items

would

hold

tea.

hold

their

A

all

Victorian

these

secrets,

things.

stories,

and

sometimes they hold the essence of spirits of those who owned them previously.

pieced together through some very interesting discovery.

I myself can tell some stories about haunted teapots

I

believe

we

can

begin

to

understand

the

know

or

teacups,

something

is

how

sometimes

off/vibrating

you

just

oddly

or

paranormal activities that are attached to tea

attached with a piece of porcelain. Like the

through

around

story of the woman who when she was a little

the leaf and the plant. To start with, when we

girl had an antique tea set that she just loved!

look

to

Her and her mum bought it at a flea market.

at

the

rituals

these

recognize

that

already

exist

ceremonies/rituals

that

there

energy

She remembered that when she played with it her ‘imaginary’ friend Emily would join her for

ceremony/ritual.

It’s

‘tea’.

pattern

we

an

behind,

and

that

a

pattern

need

that is being created through each step of the

have

is

we

through energy

has

of

that

signature

created

(in

energy is

left

essence)

a

Until

mother

put

that

of

Victorian

ritual

is

‘a

of

according organized

religious a

to

series a

or of

solemn actions

prescribed

patterns

leave

ceremony performed

the

day set

after

playing

away,

never

with to

be

it

her

seen

again. She found out later that her mum said

form of paranormal activity. The very definition

consisting

one

she

saw

a

female

clothes,

sitting

ghost with

child her

wearing

having

tea

one rainy afternoon. Her mum was so spooked

order’.

These

that she hid the set in a cupboard, and later

signatures

within

got rid of it. Interestingly, this woman said she

ourselves, and in the spaces we perform them

never saw her friend Emily again either.

in. Think of the feeling that you get when you walk into any place of worship for example.

In my research, I have found that many of the tea growing regions in India have the largest

In Japan there are tea houses, not bubble tea

reports of hauntings and paranormal activity. I

or cafés, but the traditional places for people

have also found other countries that grow tea,

to

the

or have used tea for centuries, also have their

ceremonial way. In these places we may find

own stories, legends, superstitions, myths and

there is an energy signature left behind. This is

paranormal stories regarding tea.

take

tea

in

the

tradition

of

chanoyu,

an energy that has been attributed to all the people who have come before us, studied the ways and enjoyed tea in the most traditional

There are stories from Japan, speaking of long

abandoned

tea

houses

that

have

a

‘creepy

time

Bara

Ringtong,

the

garden’s

heirloom

vibe’ and that people believe a female ghost

China bushes offered a second flush leaf that

haunts, but the Japanese people don’t tend to

made for an ideal morning tea.

speak of these types of things. In Japan they call human ghosts Yurei; Japanese ghosts are

In 1927, the then owner, an Englishman named

known

Mr. Cruikshank (or Mr. Bagdon, depending on

for

haunting

having

the

unfinished

earthly

plain.

A

business ghost

in

when Japan

the

story

you

read),

welcomed

his

wife

and

surely is believed to be on a mission to mess

two daughters to the tea garden. He normally

someone up. The idea of the Yurei, is usually

lived in London with his family but visited the

rooted in the ideas of justice and injustice.

tea

garden

Margaret,

One

story

from

Teahouse,

found

reclaimed

by

Japan in

a

speaks

forest,

nature.

about

slowly

Located

in

regularly.

instantly

His

fell

youngest

in

love

daughter,

with

the

Bara

a

Ringtong gardens, saying she’d never want to

being

leave . . . and some say she was true to her

Miyako,

word.

Okinawa, the tea tree ruin is a hidden haunted treasure.

Although

information

about

you

this

won’t

place

find

on

the

much

internet,

there are people who speak about paranormal activities that go on in there.

During a naval voyage back to England with her

mother,

Margaret

fell

ill

and

died.

Her

father was grief stricken and some time later when

he

was

back

in

India,

sought

some

peace of mind by walking in the garden. One

Many

people

place

because

say

is

a

keep of

their

the

eeriness

creepiness

‘negative

vibes’

that

distance

and

come

or

that upon

from

this

what

they

there

are

entering

it.

Still there are people who come to explore the place. People who have visited there say they felt

unusually

sense

of

cold

peace,

and

or

uneasy,

serenity

instead

that

one

of

a

would

normally feel at entering a space dedicated to chanoyu.

Others

have

said

that

they

them

traditional

they

dress,

see

just

a

woman

stepping

out

wearing of

view.

There is not much more to this story other than the idea of a teahouse that is not in use, so is now

haunted

due

to

disrepair

and

an

walking among the tea plants. To him, it was a sign, and he changed the garden’s name from Bara

Ringtong

to

“Margaret’s

Hope.”

That

name kept her always with him in spirit as well as

paying

claim

to

her

have

homage.

To

seen

ghost

the

this

day,

of

people

this

young

woman in the estate’s bungalows study, and of course, in its garden.

have

found upon turning around in the space, there behind

day, he thought he saw a vision of Margaret

age

gone by.

There

are

famous

other

stories

Indian

of

hauntings

Dumchipara

in

the

Garden

bungalows, some of which have been standing since history

the

mid

of

sensitive energetic

1800s.

where around

Many

they us

glimmers

are,

people and

probably

of

those

feel

the

will

who

pick

have

the

more up

come

before them.

Another fabulous haunting story takes place in India at a very famous Darjeeling tea garden.

Some of you know this garden very well, and surely

have

drank

a

first

or

second

flush

Darjeeling from there. The story goes as such:

There

is

a

assistant assigned

story

written

by

one

S.Mohana-krishnan, a

bungalow

to

stay

tea

factory

who in

while

was he

worked at the garden site. This bungalow was apparently quite haunted with a mischievous

In

1864,

when

this

tea

garden

was

planted

1,830 meters above sea level in the Darjeeling district of West Bengal in India. Named at that

child, a restless set of animals and at last an apparition who walked the tea fields dressed

in old english khakis, who he later found out is

In my own experience, the paranormal, like the

believed

mystical

to

be

Man

Bahadur

Tamang,

who

connections

to

tea

can

be

endless.

used to be the head supervisor of the garden.

Ultimately,

He had died in the 1960s. These Tea Gardens

seconds

were owned and run by Douglas Tea and had

release

been abandoned in 2015, then reopened under

moment when you sip a very good cuppa. In a

new

it

sense, you can feel the hearts beating of all

makes little difference to the spirits that still

the people, past and present, who created this

walk among the tea shrubs, perhaps wishing to

beautiful tea. And through these connections,

tend to them, but instead they are left to their

we

wild ways.

hauntingly complex lives that it’s lived.

management

in

2018.

Regardless,

see

for

when their

the

me

it

you

is see

in

the

intoxicating

spirt

of

those

breathtaking

leaves

liquor.

the

start

Much

plant,

and

to like

its

Come for The Tea, Stay for The Story

by Shakuntala Fernandopulle

The

story

of

tea

is

deeply

For

the

islanders,

Empire. It is difficult to escape

home, and a visit without tea is

the

no visit at all.

Calm

mugs,

t-shirts,

other

assorted

and

Drink

Tea’

keychains, souvenir

part

of

In 1569, long before the rest of Europe

drinking

first

with

the

had

sip

indulged

of

tea,

a

missionary

sent

Jack

King

Portugal.

served

but

who

Britain

was

their

it

first

that

cup

of

tea?

of

a

in

their

Portuguese

commanding image of the Union –

coming

and items

that inextricably fuse the act of tea

is

the

kettle

‘Keep

on

putting

tangled in the web of the British

letter

to

the

Enclosed

within was an exotic secret: he described a richly red medicinal drink

We

tend

to

an

island

associate

with

seashell

highly

say

hours

spent

sipping

on

in

Tais

served

spicy

hot to

and the

tea leaves began to travel from

we

baking Mai

was

(they cheesy

Greetings!’

please’),

that

soothingly

aristocratic of East India. Soon,

something

‘Island

‘Beach,

on

saturated

postcards

probably like

living

Macau

to

Portugal,

bringing

or

with them all the mysticism and

picture

warmth of the East. It was the

the and

sun, Pina

Portuguese

princess

Catherine

of Braganza who introduced the

Coladas. Let’s rethink that for a

British

minute.

soon flood their empire. Like any good

to

the

tea

party

Imagine an island in the middle

brought

of

and

porcelain

tea

is

the

icy

replace

Atlantic

the

Ocean;

scuttling

hermit

drink

with

as

that

guest,

her

she

marmalade

china.

much

would

a

Afternoon Portuguese

crabs with grazing cows, weed

export as sardines and peri-peri

out all mention of coconut trees

chicken,

and

Portuguese

plant

in

their

place

an

but

the

tea,

like

story any

of

good

emerald sea of tea bushes. This

story, is one of tragic upheaval,

is

of

Sao

Miguel,

Azores ratio

with

of

4:1

commercial

a

an

island

cow

to

in

the

human

and

Europe’s

sole

tea

estate:

Cha

last-minute

bundles

The

ice

seeds

cool

coconuts,

Azoreans

heroes,

bundles

of

and hope

(and tea).

Gorreana. Instead of sipping on

wind down with a cup of tea.

and

very to

first be

Camelia sown

Sinensis into

the

island’s soil were brought to the

island of Sao Miguel by a commander of the

endemic

Portuguese

Japanese

Brazil.

Royal

The

Guards

newly

on

his

Azorean

return tea

from

to

the

archipelago.

Cedar

trees

Groves

coat

the

of

island’s

bushes

landscape, growing better in the thick, dewy

seductively hugged the curves of the island’s

forests of Sao Miguel than in Japan itself. In

hills, their fruits reserved for the elite, a mark

his

of aristocracy.

Gaspar

seminal

history

of

Frutuoso,

abundance

of

the

Azores,

lauded

‘ravines

warm

Father

the

island’s

with

the

sun,’

In a past life, Cha Gorreana was an orange

cradles for crops, culture, and cheese (another

plantation,

staple of the Azores).

titled

the

‘Winter

home

of

Oranges,’

the

a

enigmatically

favorite

amongst

European merchants. Then, tragedy struck. An

On Sao Miguel, tea is a family affair. The Cha

orange

Gorreana plantation was founded in 1883 by

blight

decimated

the

island’s

main

crop and farmers needed an alternative plant

the

Gago

to harvest as a source of income.

generations down the line) still run the factory today.

Tea

rejuvenated

still

through the interlocking circles of tea bushes

commercial

tea

production;

a

legacy

celebrated by the plantation today in the form of

a

blurry

black

and

white

cut-out

of

would

mark

its

days,

to

family would take part in the harvest, weaving

art

old

April

celebration

the

the

from

of

in

in

place

(six

from

locals

and

takes

who

island’s waning pulse. Chinese priests arrived train

reviving

harvest

family,

September,

to

economy,

The

Camara

the

Macau

the

de

peak.

a

large

The

entire

in an almost ritualistic procession.

the

monk who imparted his knowledge of tea on

Now, a collage of patterns has replaced the

the island. From growing to plucking, withering

uniformed

to

handpicking is still practiced today. Standing

roasting,

between.

Camellia

and

all

Nurtured Sinensis

the

by

little

this

seeds

intricacies

expert

quickly

care,

took

to

in the

at

the

priest

the

circular

edge

of

one

addressing

though

section a

art

feel

like

congregation

resembles a Greek amphitheater, with you, the

of

economic

tragedy and slightly acidic soil, life flourished.

The

next

a

neatly

packed

Out

pews.

of

wet

climate.

ordered

you

the

island’s rich volcanic soil, thriving in the cool, Azorean

into

layout,

section

orator standing in front of an audience. Next to

it,

all

order

is

lost,

as

though

the

earth

In fact, in every nook and cranny of the island

revolted against theology and the classics, you

there are eruptions of plants that are not

are now a viewer at a contemporary art

gallery.

The

painting

in

front

of

you

is

a

the

ocean

that

cascaded

below,

and

a

hypnotizing assortment of snaking green lines,

dampness that clung to your skin. Rising up on

chaotic,

the

the opposite side of the road was a labyrinth

Sardines that the island is famous for. Islands

but

of tea bushes dotted by black and white cows

of

– biscuit tin picture perfect. What goes better

trees

float

still

and

clusters

amidst

together,

tightly

the

the

of

packed

blushing

bushes.

The

thumbprint

Occasionally,

goats

of

from

like

hydrangeas

patterns mother

the

meld

with biscuits than tea?

nature.

neighbouring

farm meander through the rows of tea bushes.

Once inside, the constant hum of the machines is accompanied by a choir of rickety fans. A cat’s

meow

provides

an

occasional

ringing

In the old days, there were few jobs available

solo. Occasionally, the cacophony lulls, only to

for

an

pick up again with a heavy burr. Shelves lined

opportunity for women to play an active role in

the back wall, with cookie tins, wine bottles,

sustaining

and boxes of Cha Gorreana tea – in all sizes

women,

and

their

Cha

Gorreana

families.

Now,

provided

the

factory

is

run by two sisters, the sixth generation in their

and

family to oversee production at Cha Gorreana.

holes.

On

It

rotary

phones

is

a

modern-day

devoid

of

maidens,

cult

warrior

it

is

of

women,

goddesses

unlike

those

of

although,

and

chaste

Europe’s

past.

types

building

was

Portuguese

women

with

hairnets

top,

old

piled

doubling

Inside

factory,

neatly

stuffed

into

televisions, up

as

to

a

the

cubby

radios,

the

and,

ceiling

mausoleum

–

the

to

the

island’s past. Cordoning off this treasure trove

Out in the fields, women pluck the tea leaves. the

–

a

refrigerated

counter,

cakes,

with

cookies,

and

serving

table, carefully sorting through the tea leaves

Nestled next to it was a small table covered in

with

a tablecloth (it was probably once egg-shell

hands.

Placed

carefully

on

a

but

tea-themed

brimming

and

instead of olive wreaths congregate around a

their

up

tarts,

windowsill in the corner is a makeshift shrine

white,

to the Mother Mary.

appearance) related

Sao

Miguel

was

my

home

for

a

week

in

turned

I

flew

swiftly to

over

Lisbon,

the

Atlantic

and

then

took

with

on

a

an

and

more

souvenirs.

tea

assortment

paraphernalia.

A

silver

stained of

hot

tea

water

dispenser towered over two piles of cups – half

February, pre COVID-19 chaos. My friends and

Toronto

now

drinks

upside

down,

the

facing

up,

with

Ocean

from

stained

1500

pleasures. A shallow wicker basket of tea bags –

taste. I poured myself a cup of black tea and

thawing in the warmth. It felt oddly whimsical,

sat by the window that looked out onto the tea

as though we had happened upon the rabbit’s

bushes.

hole

a

teased a spicy maltiness – residues of the fiery

tumble.

The

in

and

were

two

tea

was

a

deep,

sugar

to

brick-red.

It

volcanic soil. I guzzled down some water and headed back to the table, determined to try

and

the

about

four

sets

sizes

The

and

too

flowers

about

taken

Milk

big, the grass always three shades too green, the

ferns

Wonderland

green.

past

on the ‘Green Island,’ our bodies immediately

Alice

half

of

kilometers back over the water until we arrived

in

black,

remnants

their

teetered

half

insides

other

of

your

grandma’s curtains too ornate.

green

tea,

committing

the

ultimate

tea

sommelier sin. After all, I was just an 18-yearold student, not an epicurean. The green tea

When

our

burly

along-philosopher

tour

guide/taxi

pulled

up

to

driver/tagthe

building

coated

my

tongue to

the

with

a

harked

back

known endearingly as the ‘Azorean Embassy,’

Though

these

the air was infused with notes of tea, hints of

sampled, the Azorean diet is not limited to

were

wet

grassiness

the

earth

only

it

two

that

grew

in.

varieties

I

black and green tea. At Chalet de tia Mercês,

no acidity, the hints of the Azorean earth are

a tea shop in Furnas, a tap connected to the

allowed to dance freely on your tongue whilst

same

you

volcanic

spring

is

used

to

turn

Cha

look

out

onto

the

bushes

that

it

came

Gorreana’s green tea violet – a vibrant, violent

from. The volcano that spices it looming in the

counterpart for the calming green tea.

background,

threatening

to

create

competition for Napoli’s Pompeii exhibit at any Tea, like wine, is the careful collective product

moment.

of the environment that it is grown in. It is a concept known as terroir.

Tea:

unadulterated,

handpicked,

made

with

family and tradition deep in the recipe. That is Like

an

impressionable

infant,

a

crop

mimics

what

waits

for

you

at

Cha

Gorreana.

Apart

the behaviours that trickle down to it from its

from the island’s steaming thermal baths and

surroundings. Cha Gorreana’s handpicked tea

clear turquoise pools, the tea estate is at the

answers

top of the list of reasons you should add Sao

nature suck

that

and

question: play

both

bushes

to

your

bucket

list,

a

much-needed

off after with a cup of tea – an oxymoron we

seasonings of the environment it inhabits; the

are willing to let go.

words

plants

Miguel

they absorb into their marrow, and the various

bad

the

is

Take a hike through the tea estates and cool

up

of

it Tea

break from your crowded all-inclusive resorts.

pick

subtleties

here.

that

we

the

at

surround them, the nuances of the water that

way

up

age-old

nurture

and

peculiar

phrases from our family, or our friends. Bearing