Sip - issue 12 by canadatea

1202 gnirps

Tea.Association.of.Canada

CanadaTea

21 eussI

sip

LETTER FROM THE PRESIDENT INTERVIEW: KEVIN GASCOYNE GABA TEAS BRINGING THE TEA SPIRIT TO CAMPUS DESIGN MATTERS TEA TIME: RECIPES

w e r C w e r B #

Editor: Shabnam Weber THAC President

Assistant Editor: Adi Baker, THAC Communication & Programs Coordinator

If you would like more information on advertising or would like to submit a article idea, send an email to info@tea.ca

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

Tea.Association.of.Canada

CanadaTea

srotubirtnoc

Karen Donnelly is a certified TAC Tea Sommelier® Professional and

has

been

afternoon

tea

event

planner,

speaker

and

teacher for over 20 years. She is the owner of Greenhalgh Tea and

manager

the

Orchard

Tea

Room

Rose

Hip

Barn,

Thornton, PA.

Theresa Lemieux is a Certified TAC Tea Sommelier® Professional and food blogger at

theeverythingkitchen.ca. She incorporates

tea into everyday cooking and baking to showcase the many wonderful types of tea produced around the world. A freelance writer

with

background

advertising

and

copywriting, Theresa wants to expand the appreciation of fine tea to a more general audience. She firmly believes that there is room for tea in everyone’s life, and that tea really does make everything better.

Tina McDonald is the Program Director at the Academy of Tea and a certified TAC Tea Sommelier® Professional. Loving tea since she was a little girl, starting with garden parties drinking tea out of tiny ceramic cups with her great-grandmother in Kent, England.

Since

then,

she

has

been

tenaciously

tea-focused,

poring over yard sales, flea markets, and auction houses for tearelated accouterments – all for a beautiful cup of tea!

Pheinixx Paul is a freshly licensed certified TAC Tea Sommelier® Professional

with

long

history

steeped

tea

culture,

appreciation and experience working with Canadian fashion and food brands as a graphic designer and brand builder. 13-Birds is the artist, maker, and blogging alter-ego of Pheinixx: offering eclectic tea-adjacent stuff imagined by the joyfully inquisitive.

The University of Western Ontario Tea Club aims to provide a cozy atmosphere, where students can relax as they grab a cup of tea. They host information sessions, where members can learn how to brew a perfect cup of tea, the way of tea, different types of tea, and the list goes on. By the end of the year, the members will have better understanding about tea!

In this Issue

Letter from the President An Interview with Kevin Gascoyne

Genmaicha Tea - A toasted rice green tea delight Simple Syrups

GABA Tea Western University's Tea Club: Bringing the Tea Spirit to Campus

Tea Time:

Mochi Banis Manila's Rising Sun Notice Design: How the Le Goûter Design of Tea Affects the Madelines Taste Almond Ghiriba Kaju Katli Teapots & Other Vessels

Shabnam Weber THAC President

e th

m o GROWING...SLOWLY r f t n e d i s e r p There's a Confusion proverb that says "Be not afraid of growing slowly;

moving

afraid

and

variables. resulting

doing

I've

the

though,

standing

this

had

past

moments

knitting

extravaganzas. get

projects,

still".

year

what

has

filled

pace

depended

with

energy

organising

you've

and

sprees

been

lot

inspiration

and

cooking

Other moments have required everything in me to

bare

minimum

that

even

done.

during

It's

the

been

difficult

important

moments,

remember

small

growth,

small things matter as much as the big ones - perhaps even more.

all

seem

because stories

to are

this

understand literally

issue

are

that

watching aimed

enter

spring.

life

grow

around

growing,

Perhaps us.

The

innovating,

expanding your world. The world of tea is vast and filled with so much to learn. I promise that when you think you know it, you'll stumble

upon

something

new

and

that's

called

growing.

What

ever your pace is, I hope you sit back with a cup of tea and enjoy this issue and consider your own growth.

AN INTERVIEW WITH

Kevin Gascoyne Kevin first bought tea in Asia in 1989 and has since spent every Spring there as for almost

obsessive

years.

quest

for

Aside

from

Darjeeling’s

his

finest

leaf, his interest in the teas of Nepal, Sri Lanka,

and

the

African

continent

have

added these regions to his repertoire.

Born in Yorkshire the North of England, Kevin was weaned on tea and has been drinking since.

copious

amounts

According

his

daily

ever

colleagues

his

daily tea consumption compares to the flow of some small rivers. His interest in the

teas

teenage years

Darjeeling

years

old

until,

the

grew

during

backpacking

Himalayas,

his 19

tasted

fresh leaf from the source. That’s when his

hobby

started

turned

writing

Darjeeling necessity,

tea he

serious!

for

first

magazines

and

began

then,

buying

about through

and

selling

small amounts of fancy teas to pay for his expensive habit. In the early 1990’s he registered his first company ‘Kyela Teas’ which

ticked

along

quietly

for

years.

Then in 1999 he met Hugo, François and Jasmin in their crazy Bohemian teahouse.

His old-school carousel slide shows of the tea

lands and his tasting kits of fine leaf

piqued

their

curiosity

and

fueled

their

friendship. In 2004 they officially merged

patchy kitchen memories of the comforting aroma and the visual pleasure of the white milky

clouds,

bursting

and

blending

with

the dark warmth of the malty magic tonic.

the 2 companies.

Too fidgety and energetic for sitting in the office, with

Kevin

staff

teahouses.

habitually

and

clients

the

chatting stores

think

have

too

many

call

current

pandemic

and

activities range from my annual Himalayan

consulting,

trade

projects

field

development

and

jeeping

from

extracurricular

garden

taste

few

writing for various publications, teaching in

times! But nobody really knows what Kevin

our Tea Schools, spending time making tea

does aside from drink most of the profits!

at the Tea Studio, our little factory in the

Tea

Awards

Nilgiri

What is your first memory involving tea?

and

Hills,

and

various

tea

the

World

for

the

and

the

teas

publication. He has even donned a tuxedo co-host

select

garden

restrictions

one

conferenced about tea all over the planet many

the

hats

Outside

lectured

typical.

involved

has

and

ends

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

catalogue

conferencing, shenanigans

consulting

all

over

the

planet. To be honest my tea drinking starts before any clear memories form. Yorkshire,

drinking

Growing up in

soothing,

strong

But the majority of my time is spent working

black

with my three exceptional partners to run

tea blends with milk were part of daily life

the many facets of our beloved Camellia

from the time I was old enough to hold a

Sinensis, which would include my particular

cup.

passion for shop keeping.

I do however have some vague and

How much tea do you drink in a day?

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

A healthy amount. Rarely less than 3litres rarely more than 5 litres.

Arts of some form…painting or writing.

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

What's your favorite fact about tea that surprises people?

The increasing enthusiasm for the inherent

There

fascination and diversity of origin specific

factory

teas, now adopted by so many as part of

tea

their daily lives.

down to share an unblended single origin they

specific

and

taster

tea,

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

are

many

infusion

and

are

flavour

variables that

when

complete

both profile

in a

veteran

neophyte

experiencing for

field,

the

sit

that

very

first

time.

How do you take your tea? How

about

Sheng

Husbandsman’,

the

Nong, grove

the as

‘Divine

the

‘leaf

see

tea

sophisticated

noble

the

product,

flavour,

however drink

all

falls into his cup’. I would then serve him a

qualities of our favourite leaf (though I am

Classic First Flush Darjeeling from original

really not a fan of flavoured tea). I take my

China seed. I would like to see his face as I

tea

tell him the story and then as he tastes the

exception of a strong black tea blend that

distant future.

is simply made for a light splash of milk.

straight

with

hot

water

with

the

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)

ONLINE COURSES

HERBS

GABA TEA by Theresa Lemieux Certified TAC Tea Sommelier® Professional

A glowing, brownish red in the cup. A tentative sniff. The diesel smell, something

cherish

wine,

overwhelming. I try again, this time a

deep

inhalation.

eucalyptus, jarring missing boiled

malt

set

the

raisins

almond

Charred

vinegar. flavours cup.

and

essence.

wood,

But is

this

oddly

Instead, apricot

Nothing

it’s jam,

that

famous sour finish for which GABA oolong

wondering

renowned.

when

the

wait,

tea-bliss

about to kick in. It’s not here yet, but

will

come.

Somehow,

feel

healthier already.

GABA tea is the latest health-craze to make the rounds on the Internet: biohackers,

fitness

fanatics,

and

seekers of natural remedies are all talking about GABA. And while the buzz

getting

louder,

GABA

tea

has yet to become a big seller for

most tea vendors in North America. This is somewhat puzzling;

after

all,

GABA

oolong

mainstream

grocery store item in Japan, as well as Taiwan and Thailand.

All

three

GABA-enriched cookies,

rice,

countries

foods, noodles

produce

adding and

GABA

even

slew to

juice,

chocolate.

Tea,

however, is the gateway product for GABA-enriched consumables

the

West,

and

health-minded

circles it’s being touted as the next cure-all for the stresses of modern living.

So, what, exactly, is GABA, and how does it find its way into your tea?

GABA

shorthand

otherwise acid,

known

normally

glutamic

“Nature’s in

(glutamate)

neurotransmitter

that

system.

thereof—can

gamma-aminobutyric

produced

acid

nervous

for

The

affect

Valium”.

the is

presence

calm of

anxiety,

amino

brain

ingested,

regulates

stress,

human

This

acid,

the

when major

central

GABA—or

lack

depression,

and

sleep disorders.

To begin with, GABA is naturally present in all tea— sort

of.

Camellia

sinensis

contains

both

glutamate

and theanine; both are precursors to the production of

GABA

the

human

brain.

Why

not

just

drink

regular tea, then? Well, by synthesizing the glutamate into GABA, tea manufacturers are able to increase the amount of GABA several times over. Thus begins GABA

tea’s

“nootropic

transformation

¬ ”—marketing

from

speak

that

super-food translates

to into

greater health claims and higher prices. And credible studies have shown that GABA tea can lower blood pressure and alleviate anxiety and depression.

The

claims,

however,

can

even

grandiose:

supplemental GABA is credited with everything from boosting the immune system, aiding with weight loss, preventing heart disease, increasing sex drive,

treating addiction, alleviating insomnia and

brain through the vagal nerve. This remains

even

curing

oolongs price

can

hangover.

cost

regular

two

Since

three

tea—and

GABA

proven,

but

times

the

demonstrated

they

are

reduce stress levels in test patients.

since

that

studies

dietary

have

GABA

can

being recommended for some very serious health

conditions—it

seems

prudent

examine the evidence a little more closely.

Since

this

last

possibility

suggestion than a working theory, I reached out to the Dr. Virginia Lovelace, author of

GABA

levels

are

enhanced

two

ways:

Three

Basic

Teas

and

How

Enjoy

Them

first, teas are shade grown, to increase the

and more recently Tea: a Nerd's Eye View.

presence

If there is a high priestess of tea science, it

through

glutamate.

processing,

Next,

tea

is Dr. Lovelace, and yet even she found no

leaves are placed in large tanks. Oxygen is

greater evidence to prove or disprove any

sucked out and replaced with nitrogen for

about 8-10 hours. This process converts the

says, “we just don’t know.”

glutamate

into

the

partway

unfinished

straight-up

GABA.

the

above

theories.

“Bottom

line,”

she

Japan

has strict requirements for the levels that

What we do know is that GABA is proven to

must

lower

present

before

tea

can

blood

pressure,

reduce

stress

labelled GABA tea: at least 150 milligrams

levels, to help people to fall asleep and to

of GABA per 100 grams of tea. Taiwanese

stay

teas are manufactured to these standards

extent, is yet to be determined. Given that

so little is verifiable about GABA tea, many

service

process teas

the

can

Japanese

oolongs,

applied but

market.

This

green,

oolongs

black

seem

the most popular.

asleep.

Canadian

How

works,

retailers

and

are

what

unsurprisingly

reluctant to list any health benefits on their websites.

And

yet,

and

tea

sellers in Canada are offering at least one There

some

dissent

amongst

scientists,

GABA

oolong

part

their

selection,

however, as to whether GABA in this form is

with or without the health claims. Some are

actually synthesized in the body in a way

offering

that

knowledgeable consumers.

will

quick

yield

glance

any

beneficial

through

variety

effects. of

selection,

for

online

articles will have some claim with absolute

This

certainty that GABA cannot possibly cross

Squared at all. Since the science is “a little

the blood-brain barrier (BBB). Others claim

foggy,” as he puts it, and the specialized

that

processing makes it more expensive, GABA

skip

the

tea is not terribly easy to promote at the

use

the

moment. Still, he thinks the time is right for

recent

may.

Then

theory:

bloodstream

the

(ENS),

brain. which

GABA

altogether

gastrointestinal to

there’s

system

The

enteric

contains

another,

may and

transport

GABA

nervous

system

many

GABA

receptors, is directly connected to the

doesn’t

product

surprise

this

Frank

Weber

enter

the

Tea

market,

especially since research is ongoing.

“With a little more information, we may see

each

the

dozen

more demand. Tea in general is the fastest

website. That is something every tea drinker

growing segment in hot beverage industry,

must

especially premium loose-leaf tea. People

people will taste tea the same way or react

want the health benefits of tea and better

to caffeine in the same way. Neither can

quality.”

anyone describe how you might feel after

experience

GABA

for

oolongs

themselves;

her

two

drinking GABA tea. Frank is no fan of the Western tendency to isolate

and

ingredients, prefers diet,

tea

hyper-focus like

without

potential

green

part

being

benefits.

tea an

too

specific

extract.

overall

healthy

obsessed

drinks

with

GABA

not

“Some

people

asleep,

some

say

they

people

drink will

drink

to it

fall to

energize before they go out at night. So, each

person’s

reactions

are

entirely

different,” she explains.

because he thinks he should, but for sheer enjoyment.

“One

client

called

ask

which

our

GABA oolongs is really intense. But the one “Our

GABA

oolong

different

than

I suggested didn’t impress him at all. And

other categories when it comes to flavour.

yet he absolutely loves our GABA Diamond,

Ours is quite lovely, highly fragrant, intense,

which is one of our nicer GABAs, but not

with beautiful fruity notes.”

mind-blowing in terms of the tea state. So everyone has their own perception.”

Jane

Krupenia

GABA unique

oolongs flavour

benefits,

of are

Tea

sought

profile,

although

Joint

many

after

not of

agrees for

their her

that their

health

customers

I tell her that I brought my GABA tea to the office.

After

drinking

nothing

but

GABA

oolong all day, I was so relaxed as to be almost entirely unmotivated.

are definitely seeking a physical sensation. Clients will call asking her thoughts on the

“That’s a good excuse,” she smiles, adding

kind of “tea state” they can expect from

a wink.

The next day, I try a new GABA oolong, one

Tea Biz podcast, (Jan.29, 2021) consumers

with 250mg per 100 g of leaf. According to

are feeling battered by the ongoing

the vendor’s website, that is 25 times more

pandemic and are turning to tea for relief.

GABA than is found in regular oolong tea.

Sales

This

with

one

intensely hay,

much

flavoured

osmanthus,

nose.

sweeter,

although

the

first.

honey

and

lemon

Coconut,

arrowroot

Summer on

biscuits,

the and

more honey in each sip.

in a

enhance

functional specific mental

well-being.

have

interest capacity

tea

increased,

teas

and

sommeliers,

that

sense we

know

that tea already contains both in a perfect combination: theanine

Do I feel tea-drunk? It’s more of a tea-high,

teas

for

caffeine a

for

blissed-out

alertness sensation.

and If

ain’t broke, don’t fix it.

actually. I’ve had an anxious morning: poor sleep,

breakfast

everywhere

look,

yet,

and

persistent

clutter

But even inconclusive science is alluring if

lockdown

it hints at possible relief in troubling times.

challenge. As I drink, my shoulder muscles

And

unclench and the sense of agitation leaves

appear,

me. I don’t know if this stuff works for other

greater surge in popularity. Who knows? It

people, but it sure is doing it for me.

might even deserve all the fanfare.

Tea

Joint

GABA with

saw

brief

oolongs

the

waves

“functional”

burst

fall

intensified

categories,

sales

for

2020,

along

interest

other

including

pue’rh.

Unsurprising, given the times. According to

Learn teas,

should

any

GABA

love

friends.

scientific oolong

these The

breakthroughs

may

intense

GABA

well

and

wave

see

unique coming.

But no worries—it promises to be a smooth ride.

NOTICE DESIGN: HOW THE DESIGN OF TEA AFFECTS THE TASTE by Pheinixx Paul

Our

Certified TAC

tree

Tea Sommelier® Professional

remember. We make comparisons and references.

senses will

shape

affect

our us

perception.

–

Looking

begin

think,

a to

We feel things. We are responding to a visual…to visual stimulus. We will (certainly) have different thoughts and feelings if we looked instead at a bar of gold.

This undeniable connection between what we see and what we perceive is not limited to what we are

thinking

feeling,

but

effects

our

other

senses. Seeing a picture of a lemon while eating sorbet

will

therefore

heighten lemony

fascinating research Krishna).

all

the

flavours

connection sensory

citrus

that

being

marketing

aromas

and

sorbet

(this

explored

lead

the

Aradhna

When we are engaged in our tea tastings

there are two different conversations that

for

that

matter

any

other

tasting

audience.

evaluation - there are circumstances that

are

can, and will, affect our perceptions and

personality

ultimately

experience

the

tasting

Adaption

and

Errors

Biases,

topic

debate

outcome:

Suggestion. and

they

call

have

amongst

like these

been

psychologists

and sommeliers alike.

being

the

created of

the

case

the

messaging

brand,

the

packaging,

well

product

and

itself.

the The

brand message can be one of health, or comfort,

luxury,

sustainability

can

be whatever the brand desires. Designers make very intentional choices with regards to layout, colour, shape, typography, and

The Bias that is more fascinating to me as

material in order to communicate specific

messages

graphic

designer

the

Stimulus

Error,

their

packaging, presentation and/or container

consumer what the product is like. Within

in which the tea is delivered. The effect of

the

that delivery includes the colours, shapes,

design

materials, and all manner of visual stimuli.

used

When we are presented with a container

use of curves to denote sweetness are two

of tea, we form opinions. Before the tea

which instantly come to mind.

industry

choices a

can

being

shorthand

the

second

conversation

telling

The

specifically when we are affected by the

food

audience.

potential

see

common

repeated:

for

health,

green

and

the

has been tasted, before it has even been examined, the container and the manner

Typographer

Sarah

anecdote

her

presentation

that

tea

will

have

passing judgement on quality, source, and

Smell

taste.

conducted

wonder

that

packaging

the

Hyndman

TEDx

Fonts” with

talk

about

group

relays

“Wake

taste

test

adults

who

intentionally hidden far away

were asked to try two different jelly belly

from the tasting room.

candies

and

sweeter

vote

recipe

they

was

were

opening. If the tea container has a picture

different

of a tree, we will feel differently about the

almost universal claim that the candy with

tea than if it has a picture of a gold bar,

the big curvy letters on the package was

noticeably sweeter. Of course, they were

container

bar.

Whether

inexpensive

the

cardboard

tea or

the

products

exact

same

candy

was

the

only

solid gold, our perception of the tea will

experiment was really a test of cognitive

communication

that

will

influence

our

and

visuals

two

difference

and

the

there

these

carved wood, or if the box was made of

different,

was

and

for

shown

different

chocolate

designs

the

Let us go back to those images from the

package

which

the

shown.

impact

This

visual

senses long before we began to heat the

design has on our senses. We can certainly

water.

see the evidence of this down the candy isle, where brightly coloured wrappers call

The

weighty

responsibility

graphic

designer is to communicate a message to

out

curves.

with

swooping

arcs

and

thick

How many times have we seen something

been

new

Packaging has been influencing tea from

shelf

and

thought

“that

looks

expensive” before seeing any price? This instant

judgement

really

the

happening

Ming

became

for

Dynasty,

long

when

fashionable:

time.

loose

until

that

leaves

time

the

culmination of many design decisions that

compressed tea retained their shapes and

were made to create visuals that steer our

simply

perception:

these

materials like bamboo leaves. With loose

things due to the choice’s designers make.

leaf tea however, there became a need to

essentially,

think

required

wrapping

organic

ship, store and contain tea in a different The

Suggestion

that

our

Error

perception

tasting

taste

tells

can

way. In the design around the shipping of tea

see

both

pure

factors like sunlight and moisture, as well

moment

as the sensory experience of the display

pretension when

until

tasted

thought

that

was

long-ago

first

Shu

Pu-erh)

and

presentation

vs.

practical

aspects

(which

longevity

the

influenced by a person saying, “this tastes leather”

how

the

environmental

container

have

then that suggestion can either guide our

always been considered. Grant lacquered

own tasting, or simply make it easier for us

chests from China and tall porcelain jars

from

articulate

the

flavours

were

Japan

transported

experiencing but had not yet determined.

cargo

This is essentially what visuals are doing -

home,

these

same

the shapes, colours, materials, typography,

made,

albeit

lines,

ceramics,

and

images

“outdoors”, “natural”

are

saying

“comforting”, us

and

things

“energizing”,

those

messages

will

affect our taste of the product.

often

health

enough

benefits

to to

denote a

the

consumer,

idea we

of see

commercial tea blends with illustrations of fruit

the

box

–

looking

this

while

making tea tells our brain to be prepared for

these

flavours

seek

them

out.

Bright yellow boxes with bursts of ornate graphics turn up the intensity of the tea flavours, and the real question would the tea have tasted just as intense if we did not see the package?

not

think

that

this

journeys

the

seas.

considerations smaller

caddies, with

over

precious

and

storage,

scale

chests

manipulation

guidance of our perception is new – it has

were tins, were

presentation,

and usage of tea in mind. From the first decorated blue and white pottery tea

Adding the image of a leaf to a package is

designed

long

this

canisters from China in the 1600’s to the

therefore the tea tastes better to them as

current cardboard boxes and foil stand-up

well,

pouches

connection to the cups that I have.

lining

containers

for

grocery

tea

have

shelf,

the

always

even

the

emotional

been

designed.

There has always been ritual around tea, whether

Carvings, 18th

without

paintings,

century

and

storage

inlays

adorned

containers

and

professional

formal

presentation,

pot,

solitary

tasting,

casually

moment.

shared

each

ritual

added a layer storytelling and experience

we see the evidence of design influence –

the

favourite

the

long-used

the

consumption

literacy

continue senses the

used to

and

tea

today

tea:

itself.

Which

visual

designers

communicate ultimately

this

our

who

through

our

perception

would

you

hold

display

mug, pot,

which

artwork.

rituals

Part

the

formal

and

the

tea

were

bought

the

purpose

appreciate

the

tins

for of

the these

moment

the

(so

higher regard – the tea in a clear plastic

beautifully

defined

bag and sealed with a twist tie, or the tea

concept

Ichi-go

presented in a hand carved wooden box?

focus on the act of making tea as we wait

ware,

Ichi-e),

Japanese

stop

and

for the water to heat, or we feed a tea The

visual

being

stimuli

influenced

are

receiving

are

imagery and graphics - the shape of tea

senses

preparatory

ware

place

the

materials

limited

used

are

pet during Gongfu Cha preparation. These rituals

and

not

and

also

certain

our

engage

and

frame

influences our perception, and this is not

florals,

inherently

tastes

better

grandparents down

me.

these

and Of

believe

cups

aunts

have

late

handed that

negative

aspect

–

but

something we need to be aware of. It is called

the

Stimulus

Error

because

own emotional connection is impacting my

want to be influenced and we must take

judgement, but when I bring them out for

steps to remove that influence. However,

a guest there is always an exclamation of

if we are creating a moment for ourselves

“being

that

know

ritual

are trying to taste tea for itself, we do not

and

tea

this

The

fancy”,

course,

that

during

tea.

saucers heavily adorned with filigree and

the

mind,

design

around

enjoy

of bone china, stacks of delicate cups and

resolutely

better

allow

enable

time

communicating with us. I have a collection

and

designed

shift

the

others,

then

need

make

perception of my guest due to the design

intentional choices around design, so we

can

the

cup

will

affect

that

guest:

they

believe something special is coming and

affect

perception

create

experience.

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05.02.2021 from 2-3pm ET

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Visit tea.ca for registration

TEA P

ELS SS

H T E O R & V S E T O

by Adi Baker

all

prepare

have and

our

chosen

drink

vessels

our

favourite

However, just because I have this special cup,

does

not

mean

not

have

beverages in. Every day I reach for the

cupboard full of different cups, teapots

same cup to have my black tea in. It is

and other vessels to prepare my tea in -

nothing

that I also love.

overly

special,

but

find

comfortable to hold, pleasing to look at and large enough for the amount of tea

Looking

these

different

items

I'd like to consume in one sitting.

occured to me that I had never really

thought about their origin. That often is

Traditional

the

makes sense that his trade would have

case

utilitarian

items,

take

their existence for granted.

him and

Chinese

the

forest

boiling

Medicine

with

cauldron

–

thus

crackling

water.

fire

Upon

The teapot for example, is an object that

tasting the cooked tea he noted its many

most would consider to be an essential

qualities, including its good taste.

tool

come

preparing about?

tea.

When

But

did

how

did

people

start

During the first few centuries of people

using it and if they did not what is used

consuming

in its place?

boiling

tea

additions A

few

into

things

that

consideration

preparation which

cooking

for

vessels

tea

was

the are

being

methods

technology

need

take

was

leaves

such

prepared

water

orange

by with

ginger.

Looking at the cooking implements of the

difference

time, and how they were preparing tea,

the

ways

consumed,

available,

available

tea,

and

makes

sense

that

version

the

teapot did not exist yet. Not only would

the

you

manufacture

household items.

use

cauldron

cook

over

open

flame, but it would not be advisable to use

clay

your

pots

consideration,

cooking you

vessel.

would

For

never

Tea legend places the discovery of tea

place a porcelain tea pot on a stove top

today

China

during

the

year

2737

BC,

for

the

certainty

that

would

Shen Nong. One day, while Shen Nong

break. Rather we boil water in a metal

was out in the wilderness working, a tea

kettle

leaf

from

water into a teapot.

tree

and

wild

tea

plant

coincidentally

fell

from

into

the

stove

top

and

pour

that

his

cauldron of hot water. It should also be

Another idea to consider when thinking

noted

about

that

was

master

herbalist

and is believed to be originator of

how

people

cooked

the

time

was the different implements that were

1. Yixing Teapot at Hallwyl Museum / Jens Mohr / CC BY-SA, Public domain, via Wikimedia Commons 2. Silver Teapot (c. 1800-1810), Metropolitan Museum of Art, CC0, via Wikimedia Commons 3. Lear Teapot, coloured glazes majolica (c.1880), Davidmadelena, CC BY-SA 4.0, via Wikimedia Commons 4. Teapot (c. 1736-1795), Walters Art Museum, Public domain, via Wikimedia Commons 5. Display at Flagstaff House Tea Museum, Seader, Seader, CC BY-SA 4.0, via Wikimedia Commons

available to prepare and serve food. If a

The

earliest

person from the 3rd century BC were to

time period is dated to 1513 AD, and is

look at a modern kitchen there would be

part

an array tools and items (not considering

House Museum of Teaware in Hong Kong,

electric ones) that they would not have.

China.

the

existing

teapot

collection

from

the

this

Flagstaff

While there are similarities in items, such as the cauldron to a stainless-steel pot,

These

early

there

Yixing

teapots

are

differences

that

reflect

the

way that we consume food.

collected

teapots that

today.

were are

The

the

still

familiar

made

design

and

the

teapot is likely to have originated from Returning

tea

other vessels that had been created for

consumption, tea eventually grew out of

serving and consuming wine and water.

Shen Nong’s medicinal purpose and into

created the need for a different vessel.

daily

the

beverage.

evolution

This

occurred

during

was

the

change

preparation

that

the Tang Dynasty (618-907 AD) where tea drinking

evolved

elaborate

art

into

form.

780

almost

Eventually, different

tea

made

cultures

countries

from

proliferated. From porcelain and clay to

powdered and ground tea. Moving into

metals such as copper and silver. All the

the

while, the essential elements remain the

same – a vessel with a spout, handle and

Sung

method

Dynasty of

bamboo gained imagine,

whipping

whisk in all

(960-1279 tea,

and

these

using

powdered

popularity. of

AD)

you

methods

are

tea,

the

focused

tea

types

creation

preparing

different

way

wrote Ch’a Ching, or Tea Classic, which on

and

its

teapots

lid.

can not

Of course, this is not the only method of

conducive to a teapot. These teas would

preparing

have been made is an open vessel such

types of teas there are a myriad of ways

as a bowl.

to prepare it using a variety of different dishes

tea,

and

It was not until the Ming Dynasty (1368-

compare

1644 AD) that people began to prepare

believed

their

interesting

tea

steeping

it.

believed

that the first teapots, as we know them, were

created

and

during this time.

became

widespread

with

utensils.

the

relatively new.

But,

discovery

invention

note

many

the that

different

when tea,

teapot, teapots

you the it

are

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Genmaicha Tea – A Toasted Rice Green Tea Delight by Tina McDonald Certified TAC Tea Sommelier® Professional & Academy of Tea Program Director

No, it’s not popcorn.

No, it's not weird seeds

either. It’s brown rice.

And when paired with

green tea, it is amazing.

have

found

that

there

are

few

tea

favourites that always ‘wow’ my students or audience

when

speaking

about

tea

–

Genmaicha is really one of the best.

Japanese

green

tea

with

toasted

brown

rice, it will quite often have bits of rice that have ‘popped’ creating an almost ‘popcorn’ look

the

tea.

But

trust

me,

it’s

not

popcorn.

Typically, the green tea used for is

bancha,

making

everyone

since

expensive

than

highly

bancha premium

Genmaicha

accessible so

green

much teas.

less Even

though bancha is a lower grade tea that

comes from the same tree as Sencha, it

unpurchased cakes.

harvested

later

market price. called

‘The

and

has

lower

ingenious

way

salvage

It also may be why it is

People’s

Tea’

using

the

I think it’s the nutty/roasted flavour that

inexpensive bancha ends up being a far

surprises people the most the first time

more economical green tea to purchase.

they try Genmaicha. At least, it did me since

But

don’t

let

Genmaicha

that

can

dissuade

also

you;

while

Sencha

higher grade green tea base,

I still think

a bancha Genmaicha is perfect.

that

time,

really my fancy. your

thing,

something this

but you

gentle,

green

tea

wasn’t

If green tea isn’t really the

are

health

benefits

thinking

about,

mellow

green

tea

are then

perfect place to start. And the rice? content,

Well due to that curious

Genmaicha

tends

have

Genmaicha is what I consider one of the

lovely ‘rice cracker’ scent to the leaves –

best

‘comfort’

foods

out

there.

While

and surprisingly savoury notes.

many people, when unwell, will run to a black tea with lots of milk and sugar, or

But where did it come from? Every tea

has

find

romantic

behind

it,

time.

Created

Japan,

started

right?

fantastic

Well, in

local break

the

really

1930s

seller the

not

legend

rice

cakes

this

herbal

for

its

beneficial

Genmaicha

favourable

feeling

qualities, far

better.

more Less

Kyoto

caffeine due to the bancha to rice ratio,

cakes

as well as a small complex carbohydrate

into

tiny

count on the nutrition scale due to the

Why?

rice content - it is a healthy drink that

Well, that part I haven’t quite been able

won't cause the undesired jitters during

pieces and add them to the tea.

suss

mother

out, of

but

suffice

invention

say

necessity,

the

a busy or rough day.

and

adding the rice cake bits to tea seems.

Genmaicha is a great iced tea making it

a fantastic pre and post workout drink.

ratio. Smooth and nutty, it is a beautiful

Because

golden colour in the cup; mostly due to

complex

carbs

one

understands wellness

loves

than

the

routine.

fibre-based

someone

benefits

their Finally, while Genmaicha is quite easy to

element

source out, it too can be made at home

Acid

to your own personal specifications. It is

(GABA). This is the element that reduces

as simple as toasting brown rice in a pan

your

over medium-high heat.

called

contains

brown

the brown rice.

Genmaicha

The

who

rice

natural

Gamma-Aminobutyric

blood

pressure,

well

You may even

triglycerides which helps you relax. And

get some of those little grains to ‘pop’

frankly,

which is always a delightful sight in the

blood

dry tea. Try using jasmine rice to add yet

beneficial

all to

know the

how

lipids

green in

the

tea

system. It is just a win-win situation all

another

around.

maybe a dusting of matcha.

But

the

green

best

tea

part that

about there

this

roasted

almost

zero

astringency due to the bancha to rice

layer

the

flavour

profile

Whatever your fancy, please take some time

enjoy

cup

beautiful Genmaicha today.

wonderful,

TEA TIME by Shabnam Weber

Never has taking time for tea been more important, or even more appreciated. But taking tea how? The many things we celebrate about tea is all the countries its grown in, all the cultures it represents. Over the next few pages, I'm going to share with you some tea time ideas that will hopefully push you outside traditional scones and clotted cream. Warning: this may either increase your wanderlust or help feed it. expand your horizons and try something new.

Either way - I hope you

お茶

MOCHI

糯⽶

Mochi

are

They're

little

soft

pillows

and

light

What you'll do:

Remove the bowl of mochi from the double boiler and turn out on

magic. a

cloud

Make a double boiler by fitting a

heat

surface that has been generously

proof

bowl

into

pot.

Fill

cutting

coated Sprinkle

(The

Pat out to a half inch thick disk

should

remain

throughout

the

fully

cooking

with

layer

your

hands.

will still be hot!)

Whisk together all ingredients in

While

the heat proof bowl until smooth.

enough

simply Japanese rice cakes and my

Return

favourite

pot,

you

the

bowl you

filling

choose

can

be.

whatever

They're

accompaniment

Matcha.

the

leaving

basic the

I'm

Mochi

filling

quite

sharing recipe to

you,

with and with

some recommendations of course!

What you'll need:

the

cover

1 tbsp +

½ cup water

2 tbsp confectioner’s sugar

with

to a

the

boiling

mochi.

clean

kitchen

knead

(Be

warm

top.

careful,

but

cooled

handle,

shape

Use

your

fingertips

into

ball,

then

your to

flatten

towel, then cover with a lid. The

into a disk with your palms and

towel

fill with your favourite filling.

will

absorb

condensation

so it doesn’t fall back into your mochi. Steam

for

boiling

½ cup mochiko sweet rice flour

bowl

still

mochiko.

mochiko

process.)

and

work

to a boil and set the bowl aside. water

with a few inches of water, bring

boiling

board

water,

minutes

over

stirring

TIPS:

once

halfway through. When you stir it,

Fill with traditional red bean

it will be lumpy, it doesn’t need

paste, strawberries or ice

smooth!

mochi

white/opaque,

2.5 tsp corn syrup

translucent

Pinch salt

gummy,

about

safer

undercook.

Steam

until

no but

quality 20

has and

the

longer a

very

minutes.

overcook

It's

than

cream. Modify the flavour by adding Matcha to your dough.

緑茶

WHAT TO SERVE GENMAICHA

Legend says that some rice kernels fell out of

the

sleeve

Samurai's

servant

(Genmai) into the tea he was pouring for his master. raised

his

In a fit of rage, the Samurai sword

and

for ruining his tea. and the

upon rice

filled

with

servant.

the

added

remorse honour

Genmai

He then drank the tea

realising

had

beheaded

to for

his

delicious the

tea,

having

flavour he

was

killed

servant,

his

named

the tea after him - Genmai-cha.

The nutty flavours the rice adds to this tea are truly delicious and well enjoyed as an afternoon refreshment.

MATCHA Although Matcha is synonymous with Japan today, the practise of stone ground green tea has its roots in China. whipped and

this

refreshed

tea

during

Chinese monks

keep

their

them

long

alert

hours

meditation.

For some, the vegetal flavours of Matcha can

perfect time.

intense,

which

accompaniment

why

the

sweets

tea

ෙ

ෙ ලාව

banis What you'll need:

3 cups Bread Flour with 3 tbsp separated 1 egg 1 egg yolk 1 cup warm milk / cream Keep about 1/4 cup reserve to add if dough is too dry 1/2 cups sugar 2 1/4 teaspoons Active Dry Yeast 1 packet 1/3 cup butter softened 1 tsp Salt 1/2 cup packed raisins

What you'll do:

For the Tanzhong In a saucepan combine half the milk and 3 tbsp of flour. Whisk until there are no clumps. Heat gently on the stove until the mixture thickens and is a runny paste. Set aside to cool.

For the Dough Mix the rest of the milk, half of the sugar and yeast

bowl

and

leave

for

about

minutes until bubbles (froth) start to appear. In a mixing bowl, mix the flour, rest of the sugar, butter.

salt,

egg,

egg

yolk

and

softened

Tangzhong is a water and flour roux that is added to the bread dough to increase the moisture content of the bread and make it soft.

With the dough hook turned to low, add the

Punch the risen dough down and turn it out on

tanzhong

to a lightly floured surface.

and

the

milk/yeast

mix

the

flour and mix until the dough comes together.

Divide the dough into 8 portions and form

Add a few teaspoons of milk if the dough

balls and place them on a baking tray with

looks too dry, or some flour if the mix seems

parchment

too wet.

between the dough to make sure they do not

Knead for 10-15 more minutes on low. Stop

stick together.

and scrape the sides of the bowl regularly.

Cover

The dough should stick to the dough hook

paper.

loosely

and

Leave

let

plenty

rise

for

room

about

minutes to an hour.

and the bottom of the bowl when kneading.

Preheat oven to 325°F. Bake in pre-heated

Kneading is finished when the dough is soft

oven

and

brown on top.

smooth,

and

little

shiny

well

sticky, when touched by your hand. Add

the

raisins

the

last

minutes

for

minutes

until

buns

are

golden

Best eaten warm. of

kneading. Cover the bowl with plastic wrap and leave in a warm place to double in size for at least 1 hour.

ෙ

WHAT TO SERVE

CEYLON BLACK TEA

Ceylon

the

naming

tea

name

from

Sri

often

used

Lanka.

The

when former

name of the 'resplendant island' seems to have

stuck

over

the

years.

With

seven

distinct tea regions, the tea you can enjoy is quite varied.

But if you can buy a high

grown tea from Nuwara Eliya or Dimbula, you'll

find

the

light

fragrance

and

floral

character of these black teas will have you reaching for a second and third Bani!

LE GOÛTER

You'll find a recipe for Chocolate Mint

Macarons in sip issue 07, pp 34-35

MADELEINES Besides macarons, I would say that Madeleines are quintessentially French.

You can of course

modify flavours by adding lemon zest or orange zest to the recipe below. I've given you a classic recipe

start

and

will

leave

you

experiment. What you cannot however forego is investing

Madeleine

a a

scalloped

baking

pan.

without

it's

Madeleine

classic

shape? I say - non.

What you'll need:

1/2 cup unsalted butter (plus another 2 Tbsp for the pan) 2 large eggs, room temperature 1/2 cup granulated sugar 2 teaspoons lemon zest 1 teaspoon pure vanilla extract 1 cup sifted all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt optional: confectioners’ sugar for sprinkling on top

What you'll do:

Melt the butter and set aside to slightly cool as you prepare the rest of the batter. Using whisk

handheld

attachment

stand

beat

mixer

the

fitted

eggs

with

and

sugar

together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the beater(s). Beat in the lemon zest and vanilla extract until combined. Whisk flour, baking powder, and salt together in a small bowl. Using a spatula or wooden spoon, gently

fold

batches.

into

egg

mixture

slowly

and

with

緑茶

Stir 1/4 cup of the batter into the melted butter at a

Dust

confectioners’

sugar,

time. The batter will be thick, silky, and shiny.

serving. This is not a forgiving recipe, so don't try and

Cover the batter and chill in the refrigerator for 30-

make ahead and don't try and freeze them - they

60 minutes.

just won't have the same texture.

Preheat the oven to 350°F. Melt the remaining 2 Tablespoons butter. Using a pastry

brush,

lightly

brush

the

pan

with

desired,

before

melted

butter. The

batter

will

quite

airy

and

spongey

after

resting. Do not try to deflate it. Spoon 1 generous Tablespoon

batter

into

the

center

each

scalloped well. No need to spread it to the edges. (Cover and refrigerate remaining batter if you do not have 2 madeleine pans to bake the batter all at once.) Bake for 10-12 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger. Invert the pan onto the counter. Transfer the warm madeleines to a wire rack to lightly cool.

thé

WHAT TO SERVE

KENYAN WHITE TEA

Kenya tea. black

the

world's

largest

exporter

And although you may think of it as a tea

producing

country,

also

produces some exquisite white teas.

The

high

Rift

grown

teas

grown

east

the

Valley have a light delicate sweetness with a

buttery

the

finish.

delicate

Madeleine.

The

perfect

simplicity

addition a

French

MOROCCAN TEA ‫ﺷﺎي اﻟﻌﺼﺮ‬

ALMOND GHRIBA What you'll need:

2 1/4 cups almond almond flour 1/3 cup sugar 1/2 teaspoon salt 1 teaspoon baking powder 1/3 cup butter, softened 4 egg yolks 2 teaspoons lemon juice zest of one lemon 1 teaspoon orange flower water (optional) 3/4 cup powdered sugar

What you'll do:

Preheat oven to 350 degrees. In a bowl, combine the almond flour, sugar, salt, and baking powder. In a large mixing bowl, add the butter and egg yolks,

whisking

until

smooth.

Add

lemon

juice,

lemon zest, and orange flower water (if using). Add the almond flour mixture to the egg mixture and stir to combine, but do not over-mix. Cover dough with plastic wrap and place in refrigerator for at least 30 minutes to allow it to firm up a bit. Put powdered sugar in a small bowl. Form dough into 2” balls (I use a cookie scoop), then roll in powdered sugar. Place dough balls on a baking sheet lined with parchment paper, about 2 inches apart. Bake for 12-15 minutes, until cookies are golden. Let cool completely on a cooling rack.

‫ﺷﺎي‬

WHAT TO SERVE

GUNPOWDER GREEN TEA Morocco

imports more gunpowder green

tea from China than any other country or combined rolled and

region

green

smokey

tea

the

has

aroma.

world.

full

When

This

body

tighly

flavour

combined

with

fresh 'nana' leaves (spearmint) and a lot of sugar, it creates the classic Moroccan Mint tea.

beverage

the

region

truly

cannot

live without.

HOW TO SERVE The

true

started

history

where

mystery.

It's

this a

tradition

'tea

service'

which is almost always served by men.

The

tea

hot

first

'rinsed'

teapot

with

water and the first brew thrown out.

The

teapot is then filled with tea, handfulls of fresh

mint

leaves

and

generous

lumps

white sugar.

This brew is allowed to steep,

then

stirred

and

glass

cups

from

finally a

great

poured

height.

into true

master will pour high enough to create a foam at the top of the tea.

चाय का समय

Kaju Katli What you'll need:

Lower heat and while stirring add 1 tsp ghee. Continue

stirring

until

the

dough

forms

and

1 cup whole cashews raw cashews

releases from the side of the pan (10 minutes).

1/2 cup granulated white sugar

Remove from heat. Your dough should be able to

1/4 cup water

be rolled into a small ball. Transfer dough to a

1/2 teaspoon rose water optional

sheet of parchment paper and allow to cool.

1 teaspoon ghee

Once cool, knead the dough with your hands to

edible silver leaves also known as chandi ka

make it smooth. Make sure to knead while the

vark and is used for garnishing, optional

dough is warm. If your dough appears dry, sprinkle a little water on it. Place another sheet of parchment paper on top of the dough. Roll to 1/4 to 1/2 inch thick using a

What you'll need: Grind cashew nuts into a fine powder. Be careful not

Once rolled, apply chandi vark if using and cut

to overgrind as you don't want to release the oil. Add sugar and water in a pan on medium heat. If using rose water, add it now. Stir to combine. Allow sugar to melt and boil for 1 minute hen lower the heat

and

combine.

add

the

powdered

cashews.

Stir

rolling pin applying equal pressure on all sides.

the dough into diamond shape by first cutting the dough vertically and then horizontally. Separate the kaju katil and enjoy! You can store the kaju katli in the refrigerator for up to a week.

चाय

WHAT TO SERVE

DARJEELING BLACK TEA

The

very

prized

first

tea

was

Darjeeling

Campbell.

planted

region

today's

1841

A civil surgeon stationed in the

region who experimented with the Chinese tea

varietal.

altitudes gave

The

and

these

cool

unique teas

weather,

growing

the

status

high

conditions they

hold

today.

truly

taste

astringency, without

any

the

these

flaovur teas

milk.

are

They

nuances best

and

enjoyed

balance

the

sweetness of afternoon treats perfectly.

ASSAM BLACK TEA The Assam region of India lies east of the Himalayan

mountains

where

the

Brahmaputra River running through it. the

largest

tea

producing

region

It is

the

world with approximately 800 tea gardens. The monsoon rains and tropical climate of this region produces a distinct malt, honey and sweet characteristic to this tea. that

the

flavours

the

leaf

are

I find

enough

quite often to satisfy my sweet tooth.

TEA SOMMELIER?

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

WHERE ARE

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

LEARN MORE AT TEASOMMELIER.COM

TEA SOMMELIER COURSES

WHAT IS A

INTERNATIONAL TEA DAY by Shabnam Weber

We're just around the corner from celebrating our second official International Tea Day. The date, May 21st, received it's designation by the United Nations General Assembly through Resolution 74/241. As an industry, we take great pride in this day as we are the only beverage with such a designation. It truly is a testament to the value tea has in the lives of so many people around the world. With lockdowns and restrictions last year, the question of how to celebrate the very first International Tea Day was a difficult one. But out of necessity immersed creativity and the first Sofa Summit was born. For those of you who joined me online for the marathon, you will have seen, heard and felt the energy and love the people in this industry have towards tea. The prevailing theme for each of my guests - from China to India, from Africa to Europe and from North America back to the Far East - was commitment, dedication and an inexplicable connection to a leaf. Each person who shared my virtual sofa couldn't fully explain what had gripped them about tea, but for all that watched and heard and for all that are in tea, we understood. And so, before last year's Sofa Summit was over, I was planning the next. In celebration of our great beverage and an opportunity to raise our cups to all the men and women around the globe that make it possible for us to be on this journey. I hope you join me on May 21st.

WESTERN UNIVERSITY’S TEA CLUB: BRINGING THE TEA SPIRIT TO CAMPUS BY

UWO

TEA

CLUB

UWO Tea Club is one of the coziest social

ways to maintain membership numbers and

clubs

keep the tea lovers on campus entertained

Despite

Western

being

hundreds together snacks,

of to

University’s

relatively students

and

their

club,

have passion

over

and

engaged.

banded

outside

and

London,

government

members

Ontario,

restrictions

are

living

while

school

have

limited

our ability to gather in person and continue

mouth,

some of our event traditions, such as our

introduced by friends who share a love of

many field trips and serving snacks with our

tea, but once they do, members find that

tea

they are able to make new friends quickly.

were

numbers

past

join

conversation.

tea,

Many

students

good

new

campus.

from

years,

word

membership

would

hover

pairings

events,

to promotion at Western’s yearly club fair.

still

Our booth at the fair would always attract

still

students

members

interactive

our

activities,

conversation.

Fair

fresh and

attendees

tea

décor,

each

concerned

around 200, in part because of the ability

through

but

saw

being

the we

for

were

able

despite

art

struggling

are

able

requirements

15.

number attract

meet We

first,

membership all

overjoyed

many

our

transition

wonderful

the

event.

when

the

signups,

around

clubs

still

virtual

100

campus minimum

managed

chat with our enthusiastic executive team

cultivate a community (through the power

and

of Zoom and the internet) of students who

enter

raffles

play

games

our

popular “Guess the Tea!” activity.

are passionate in meeting new people and expanding their knowledge of tea.

Online

school

has

definitely

created

certain challenges for the club’s executive

That’s

not

say

that

this

team as we had strived to think up creative

brought struggles for the club.

year

hasn’t

For many students, their first day of school

The main goal of Tea Club has always been

started through their computer screens and

the lack of in-person interaction continues

interaction

to take its toll on student’s mental health

life. The act of tea drinking lends itself to

and

their

appreciating the slower pace of life, and

lower

the club has been lucky to be the one on

their

peers.

ability

While

our

socialize

with

membership

was

promote

than last year, as students were not able to

campus

experience

Especially

booths,

the

bustling

was

low

with

such

that a

university

students.

fragmented

digital

hard time relaxing and keeping their mind

promotion

away

media

provide

stress

expected. This was largely due to our heavy social

club

the

social

learning environment, students are having a

our

nearly

amidst

and

not

aisles

relaxation

platforms

from

academics.

and the virtual club fair held by Western’s

strengthened

Student

connectivity

Council.

The

online

fair

lasted

our by

This

goal

has

providing

simply

increase

such

week in late September where each club

fragmented digital learning environment. In

had an opportunity to present their posters,

our

presentations,

students’

links

digital

any

pictures,

student

Zoom

and

who

booth.

social

stopped

Several

media by

the

students

events,

minds

make

new

personable

atmosphere,

one

our

many

amazing

executives and ask any questions they had about tea or the club.

The

smaller

group

doesn’t

mean

distance, though. In fact, in many ways the online platform has made our events more accessible to our members, as students can attend from the comfort of their home and interact with each other at leisure, without the added hassle of a commute to campus, especially with majority of students having asynchronous classes. Most planned events are

over

Zoom,

but

the

creation

our

Discord server has been an integral part of our

mission

community,

develop

post

close-knit

questions

the

day, encourage impromptu chats about our members’ favorite teas/teashops, and have routinely

posted

memes and puns.

string

hilarious

tea

strived away

turn

from

fellow

academics,

giving the opportunity for our members to

attended the booth daily and had a chance talk

friends

and

conversations while

tea of course!

connect in

drinking

their

through

low-stress favourite

Flagship Events:

well-known and largest social gathering of the year. Past parties have included finger

Since its inception, Tea Club has hosted an

foods and games customized to a unique

annual

theme,

international

Western

students

tea to

festival

for

coincide

with

and

the

club

rented

local

café

spaces in London to provide an authentic

International Week. We work with numerous

British

cultural clubs across campus to bring a tea

scones,

sandwiches,

flavour tour to students. In years past, we

course,

fine-china

would set up tea tasting booths and each

missing

club

party did feature a semi-formal theme to

would

present

featured

tea

from

afternoon

was

tea

the

tea!

The

British

and

only

accents,

but

and

the

tea

historical

making

origins

process.

Past

designs

menus

collaborations have included tea from over

goers,

during

the

different

countries

including

India,

and

addition event.

dress

the

exec team makes decorations by hand and

tea’s

thing

well

the

chance

give

macarons,

serving

their respective countries and cultures, as as,

everyone

experience,

banners to

for

running

Typically,

up.

The

party-

activities

build

China, Turkey, and Japan. This is the club’s

photobooth backdrop and props, which for

biggest

our Starry Night party in 2019, included a

collaborative

hundreds

effort

attendees

and

attracts

students

and

huge

yellow

moon

and

fairy

lights,

faculty are able to drop by throughout the

streamers with paper cranes and mock hot

day in between classes to taste the diverse

air balloons for Up in the Air.

variety of teas and snacks. While most of our

events

this

the

tend one

event

member-exclusive,

that

open

the

entire Western community.

Unfortunately,

our

Roaring

20’s

Tea

Party

(that was supposed to be held in 2020 of course)

was

cancelled

the

end

the

school year due to the pandemic outbreak, The

International

Tea

Festival

was

made

but

are

fortunate

enough

have

virtual in 2020 as a Tea Around the World

planned ahead for an online party. With the

video

added time at home over the last year, our

campaign

series.

still

collaborated with cultural clubs but instead

theme

of an in-person event, we asked each club

centered

baking, encouraging members to share any

produce

short

TikTok

format

video

this

year,

around

Tarts, the

idea

quarantine

baking/tea

tea and share the story behind its creation.

holding

Throughout International Week we posted a

party. To bring the tea party experience to

few

them, we’ve mailed out mini tea packages

videos

our

Instagram

page

each

day. That way, people could learn to make

their own tea at home at any time, and use

ticket

their

tea

taste

buds

travel

from

comfort of their own home.

the

participating to

the

pairings,

laid-back

members

party, and

created, version

that

samples

hold

and the

their

suggested

different

flavours of tea, so that we can all drink the same

Our yearly spring Tea Party is our most

they’ve

Tidbits,

tutorial on how to make their own specialty

recipes

Teas,

tea

distance.

together

the

event

despite

Left: Matcha Info Session Right: Wisdom Cafe Field Trip

Left: Tea Sommelier Tasting Middle: Starry Night Tea Party Bottom: Kombucha Info Session

Top: Starry Night Tea Party Bottom: Up In the Air Tea Party

Partnerships & Connecting Local:

continue fostering a network of tea-minded individuals!

Tea Club is proud to partner with several tea

shops,

cafés,

and

restaurants

the

A Community of Collaboration:

local community. Every year, all Tea Club members receive a membership card that

Tea

allows them to receive a discount on tea

with

annual events that our members can look

items

sponsorship

any

our

locations.

participating

unique

provide

events,

and

its

members

while

have

forward to each year, we aim to come up

importance of supporting local businesses

with new events and ideas that are fresh

and unique. With our events, our goals are

our