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LETTER FROM THE PRESIDENT INTERVIEW: JEAN-FRANÇOIS DI PIETRO WU-WO TEA CEREMONY LUNCH: TEA RECIPES A TEA PRIMER BOOK REVIEW: THE TEA GIRL OF HUMMINGBIRD LANE
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
© Copyright 2021
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srotubirtnoc
Karen
Donnelly
Sommelier® afternoon
is
a
certified
Professional
tea
event
and
TAC
has
planner,
Tea
been
speaker
an and
teacher for over 20 years. She is the owner of Greenhalgh Tea and manager of the Orchard Tea Room at Rose Hip Barn, Thornton, PA.
Indi Khanna is the Managing Director at Tea n Teas. Tea has been a passion and an integral part of his life for the last 45 years. experience
in
every
single
aspect
Hands on related
to
Tea, stretching all the way from the Tea nursery and
field
blending, trade,
cultivation further
makes
into
manufacture
extended
him
a
into
unique
and
international
individual
in
the
industry.
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
around
wonderful
the
world.
background
A
types
in
of
fine
tea
produced
writer
with
advertising
copywriting, Theresa wants appreciation
of
freelance
tea
to to
a
and
expand more
a
the
general
audience. She firmly believes that there is room for tea in everyone’s life, and that tea really does make everything better.
Kaoru Miller is a certified TAC Tea Sommelier® Professional and the owner of CHACHA TEA. She opened her specialty tea shop in 2006 in Kingston Ontario, which is where you can find her every day having tea with her customers and friends.
In this Issue
Letter from the President An Interview with JeanFrançois Di Pietro Wu-Wo Tea Ceremony: A Ritual of Selflessness & Sharing
Book Review: The Tea Girl of Hummingbird Lane Forged in Steel
Lunch:
Jasmine Berry Smoothie Green Boost Manila's Rising Sun Earl Grey Granola Bars Morning Routine & Tea Very Berry Leather Green Tea Goddess Salad A Tea Primer Chai Energy Balls How to Chai
RITUALom
r f
e th
t n e d i s e r p
We are very much still living in a world in flux and
different state than the one we find ourselves in.
many of us don't know where we are within that
We
flux. We're neither here nor are we there. And so
something
often, impatience sets in as we spiral into the
planning for something we are doing tomorrow,
world that was and the world we're half in.
next week, next month. And yet this very moment
think
about that
how
has
we
could
past
have
better,
or
done we're
is the only one we control.
The Japanese tea ceremony has a fundamental principle Literally
that
runs
I
think,
are
what
get
us
to
the
very
human encounter will repeat itself in the same
reading
way
very
don't know what works best for you. For me it's a
This of course is not a new philosophy
little bit of all the above, but one thing is certain,
moment. I'm
not
telling
heard before.
you
present
anything
in
time
Rituals,
allow us to be present. Perhaps it's the ritual of
be
'one
Ichie.
place'. It is quite simply the belief that no single
therefore,
means
Ichigo
moment we are in now. Finding the ones that
twice;
it
it,
one
and
translated,
through
this
you
haven't
But, knowing the principle and
a
book,
yoga,
exercise,
meditation.
I
it always includes a cup of tea. Truth is, that is the ultimate ritual.
living it are not the same. As you find yourself in a world of 'in between', Being present in what is happening at this very
make yourself a cup of tea, present in every act
moment,
of making it and enjoy this issue of 'sip'.
I
think,
is
one
of
the
hardest
endeavours. Our minds are always working in a
AN INTERVIEW WITH
Jean-François Di Pietro Jean-François
Di
Pietro
started
his
career as a graphic artist, specializing in fine food. He became a coffee roaster and opened a tea shop in 2006 in north Montreal
-
producers.
in
a
He
cooperative is
now
for
part
local
of
the
Camellia Sinensis tea house team where he enjoys every single cup!
He
was
a
competitor
in
the
2019
Tea
Masters Cup Canada competition, in the Tea Preparation category.
What is your first memory involving tea? In my youth, when I had a cold, my dear aunt
Michèle
full-bodied
gave
tea
as
me a
a
really
kind
of
strong
magical
potion, telling me that it would help me to feel healthy again. In my mind, as a young boy of 9 or 10 years old, I started believing that there was something really special in this mysterious beverage.
What does a typical workday in the tea industry consist of for you?
What are you seeing in the market that excites you for tea?
A typical workday at my job is as simple as
I’m
drinking tea and talking passionately about
empowering
movement
in
it with our clientele.
Today,
more
and
young
taking
responsibility
How much tea do you drink in a day?
very
enthusiastic
about
more of
tea
tea
the
women
businesses. women
are
plantations,
proposing new approaches and managing tea businesses in different ways. I’m glad
At
work,
day.
My
I
golden
workdays, off",
so
usually
and I
drink
law
is
around "Drink
anything
can
else
reduce
4
tea
cups only
during my
a on
to
contribute
to
this
social
change
by
working at Camellia Sinensis.
days
caffeine
At
Camellia
Sinensis'
Tea
Studio
project,
consumption. It means that I could have a
located in Nilgiri (South India), only women
whole day without drinking a single drop of
were hired from the surrounding villages to
tea...scandalous, isn’t it?
manage the factory. It’s an opportunity for
them to envision a more promising future.
create
more
We are also expecting the latest harvest of
energy
and
a
centuries ago, when samurai were drinking
Vietnamese
green
tea
coming
from
a
small cooperative composed of 39 women.
tea
to
find
art
or
practice
focus.
peace
a
sport
Preparation,
of
mind
with
as
and
five
courage
before going to the battlefield! Conclusion:
Women
are
not
only
plucking
tea leaves, they also rule the gardens, and
I would finally drink tea Gabacha (a dark
that sounds good to me !
wulong
that
capacities) Club
If you could drink tea with anyone living or dead - who would it be and what tea would you serve?
enhances
with
any
(Hendrix,
Winehouse,
cognitive
members
of
Morrison,
Joplin,
the
the
27
Cobain,
bluesman
Robert
Johnson, all dead at the age of 27), just in case this tea could give them the strength to continue to create more good music and
Without any doubts, I would drink tea with my
grandparents
moment tea
(a
with
and
them.
2nd
share
Between
Flush
a
find inner peace.
peaceful
two
Darjeeling
sips full
of of
If you weren't in tea, what would you be doing?
nostalgia, from the Castleton tea estate), we would most likely talk about our Italian
Most
family recipes and memories of the past… I
distributing business, with products such as
would
them!
coffee, wine, cocoa, spices, etc. There is
Tea is such a good way to prepare a good
something special about working with food
talk!
and
have
so
many
questions
for
likely
in
beverages
importing,
-
by
cooking
constantly
and
tasting
different products from all over the world I believe tea is all about "preparation". Not
you get immediate gratification... Hey, life
of the tea itself, but of the drinkers mood,
is short, I don’t have time to invest in a sad
so I could have a more authentic discussion
career!
with them.
I would also drive a DeLorean car through the
past
(1985),
to
meet
my
younger
What's your favorite fact about tea that surprises people?
self
and have a serious discussion (over a bowl
In
2005,
Richard
of matcha, as a "wake up call") about my
oncologist
future and prepare myself!
became
a
Béliveau,
published
a
best-seller
a
book in
renowned
that
rapidly
Quebec,
Foods
That Fight Cancer. It was the beginning of As
I
said,
I
like
to
consider
tea
as
a
the
antioxidant
mania,
and
from
that
"preparation" for something, a way to get
moment any tea shop had to consider that
ready to discuss,
reality to answer customer questions.
meditate, work harder,
At
that
time,
champion 700
was
moles*
the a
units
great
Japanese per
antioxidant
green
cup.
tea
What
I
at
teas
tested unit 3410
on
are
and
now
our
moles.
considered
our
menu
way
actual That
over
have
that
700
champion
level
would
don’t
necessarily
have to buy a "magic pill".
How do you take your tea?
been moles
now
have
you
The Greek poet Pindar said, “O my soul, do
at
not aspire to immortal life, but exhaust the
been
limits of the possible.” I agree. For me, tea
2005,
or
is
few
years
of
exploration of an infinity of flavours, with a
the
constantly renewed curiosity! Some people
path of new discoveries in a near future. It
will say "with milk please" or "without milk",
also indicates that drinking tea is a healthy
whereas
least
research
impossible
is
that
in
at
almost
that
and
find
fascinating is that, in 2021, about 75% of the
practice
astonishing. are
only
These
the
first
steps
on
all
chaï *Antioxidant concentration measured with the ABTS-TEAC method.
about
tea
I
seizing
would in
my
say
the
"I’ll
morning
That says it says it all.
day
take
my
cereals
by
the
masala please".
What is the most interesting and unique experience you've had in your tea career?
The most thrilling experience in my career was
at
moment middle
the
very
when, of
the
beginning. after
night
That
waking and
precise
up
doing
in a
the
really
Before joining the Camellia Sinensis team, I
creative nocturnal brainstorming about my
had my own tea shop and it had been the
future, I understood that opening my own
most transforming time of my life. Being an
tea
entrepreneur
professional
helped
me
to
develop
many
house
would
help
me
achievement
to and
reach feel
new skills and interests and even if I had to
fulfilled… THAT, was a unique and ecstatic
turn the page, it was worth the effort!
moment in my life !
Wu-Wo Tea Ceremony: A Ritual of Selflessness and Sharing by Karen Donnelly Certified TAC Tea Sommelier® Professional
Rituals help us create a moment in time—a beginning
and
ceremony.
The
end
using
practice
precise
of
rituals
rules
in
help
us
feel in control and balanced. They are also a way of sharing important cultural traditions, connecting
us
to
our
past.
When
the
preparation and sharing of tea is the ritual, we are unquestionably connected to the rest of humankind in a very tangible and spiritual way.
This
observance
of
interconnectedness
and
community is found in the peaceful ritual of the
Wu-
Wo
Tea
Ceremony.
This
tea
ceremony came from a modification of the Chinese Gong Fu Tea Ceremony in 1989 by
Grand Master Tsai of the Taiwanese LuYu Tea Culture. The Grand Master was concerned that the 300-year old style of Gong and
Fu
tea
brewing
become
By
example of tea culture’s history as newer
respecting
of
methods
became
people (as many as 1000 participants at
this
service
demanding tea.
The
another
disappear Although simple, the rules are firm.
tea
just
would
2. Everyone follows the same rules and prearranged schedule—no one is in charge.
popular. is
skillful
interesting
Traditionally,
long,
precise,
preparation
modifications
he
and
of
made
the
would
allow for several people at one time to brew
and
reason,
share
it
ceremony
tea
was
be
together.
important
simple,
easily
For
the
these
International
Convention China
in
in
rules,
any
Wu-Wo
the
2005)
Wu
tea
Yi
can
number
Ceremony
mountains
participate
of
in
a
disciplined and courteous way.
this
that
the
transported
3. Brewing can be any style and any tea.
to prepare anywhere, inclusive, and nonjudgmental.
The ceremony is based on the Gong Fu style of brewing. However, any style that
Wu-Wo self”
translates
and
this
as
“selfless”
practice
is
or
built
“sans
is
on
accepted.
7
comfortable
for
the
participant
is
important principals:
1. Everyone is equal. There is no distinction by rank or social status.
4. Brew the best tea you can with a positive attitude, striving to improve.
The
Everyone
ceremony
is
pre-designated Upon
arrival,
done day,
in
a
time,
each
guest
circle and is
at
a
place.
given
a
brings
of
hot
water,
ground
to
No
equipment.
and
no
comfortable
or
be
ground
preference one
knows
served by.
place is
in
given
who
to
they
the
circle.
anyone, will
serve
own
equipment
–
vessel to brew tea, 4 teacups, thermos
number, chosen randomly, to direct them their
their
mat
and
footed trays.
serving
and
tray,
carrying Some
siting others
on
tea
bag
towel, for
people a
bring
mat
on
stools
the are the and
5. Tea is served in one direction and received from the other.
6. There is no judgement. Accept and receive the tea served with appreciation and an open mind.
Everyone is quiet and only the sounds of tea
preparation
sense
of
is
each
heard.
other’s
ceremony begins. then
the
There
rhythm
Preparing
readiness
to
start
is
a
as
the
tea,
and
sharing
the
Although made
there
for
are
these
special
events,
progression.
Four
prepared.
participant has or prefers.
Each
serves
the
order
person
tea
to
three
people on their left, keeping one cup for themselves. mat
or
The cups are placed on the
table
working left.
starting
on
the
right
and
The tea will be infused 2
more times and the serving repeated. The
first
cup
is
sipped
thinking
can
all
to
be
a
mix
unpacking
Sometimes
not
The vessel
flowers
and or
of
what
done
to
impress,
but
setting
decorations
as
the
There is an
added to the tea tray or space.
up. are
It is not
part
of
the
participant’s mindful preparation for the ceremony.
of
is
for making tea, the cups, towels, mats, trays
are
sets
it
necessary for participation.
cups prepared seems to be in a single cups
tea
Northwest
Marilyn Wu-Wo
Miller Tea
of
the
Association
those in the circle.
recollected when a participant brought
Sipping the second cup of the wider
everything
tea community.
simply poured out and shared hot water.
Sipping
the
third
cup,
the world as a whole.
reflecting
on
but
the
tea!
No problem, no judgement.
This
person
7. Silence is maintained throughout the whole ceremony with cooperation and thoughtfulness towards everyone.
Introduction Wu-Wo
to
Tea
Equipment;
Wu-Wo
Tea
Equipment and
Ceremony;
&
Wu-Wo
Optional Unpacking
Order. Information can also be found on It
is
expected
time.
that
everyone
arrive
on
Usually, 30 minutes is allowed for
participants to set up.
Once everyone
has finished preparing their space, there is
time
to
photos. the
walk
At
around,
the
ceremony
end
of
begins
chat, this
and
and
30
is
meetings
are
held
Monthly
each
Zoom
month
that
anyone can attend.
References:
no
talking.
Nwwuwotea.com
When the packing is completed and the ceremony read
nwwuwotea@gmail.com.
take
minutes,
there
Instagram @nwwuwotea or by contacting
over,
or
there
may
singing.
At
be
a
poem
this
point,
participants will discuss the teas served.
Farishon, Chris. “Wu Wo Tea Ceremony” Blogger Chris Farishon shares her moving experience of attending a Wu Wo Tea Ceremony at the World Tea Expo. September 6, 2015.
Peaceful, inclusive, and contemplative – this
simple
ritual
of
sharing
tea
with
www.discoverteas.com/journal/fromtea-to-tears
others can be a welcome respite in what can
be
a
stressful
world.
There are
many associations around the world that promote you
the
can’t
Wu-Wo
find
one
Tea
Ceremony.
near
you
and
If you
would like to organize one, help is just a click
away!
Marilyn
Northwest located the
Wu-Wo
in
Portland,
Wu-Wo
Tea
Mid-Atlantic meeting. advocate
Tea
since
at
Business
active 2007,
of
spoke a
Association and
shared
educate
ceremony. ceremony
and
The
promote
complete
can
be
www.nwwuwotea.com.
this
details
of
found They
tea this at
welcome
anyone interested to download and use the documents
provided including
contributor, founder, and lead instructor of the Northwest Wu-Wo Tea Association. T Ching. May 2021 www.tching.com/2021/05/wu-wo-teaceremony-share-the-humanity-of-tea/
Heiss, Mary Lou and Robert J. The Story of Tea: A Cultural History and Drinking Guide. Tenspeed Press, 2007.
that
the Association’s most important goal is to
Share the Humanity of Tea” Guest
on
recent
member she
the
Association
Oregon
Ceremony
Tea
An
Miller
Meyer, Dewey. “We-Wo Tea Ceremony –
Miller, Marilyn. Correspondence, August 2, 2021. Presentation, Zoom to MidAtlantic Tea Business Association, March 22, 2021.
&
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
how to chai by Tea experts at DAVIDsTEA
IT’S SWEATER WEATHER, AND FOR US, THAT MEANS ONE THING: CHAI SEASON IS HERE! TIME FOR TEA LOVERS TO REJOICE IN THE COOLER DAYS THAT ARE PERFECT FOR SIPPING THE WORLD’S FAVOURITE FRAGRANT, SOUL-WARMING TEA DRINK.
a (broad) history of chai In
North
the
Tea Association promoted tea consumption
common name given to all teas that have a
with the British tradition of simply adding
hint
milk
of
America,
spice.
chai
In
is
India,
currently
where
this
and
sugar
as
preparation
tea and derives from the Chinese word for
canvas for the birth of the spiced chai that
tea,
we all know and love! Undeniably delicious,
habit
in
Before India,
tea
became
locals
masala
beverage
Masala
broadly
consumed
made
means
a
solely
spice
of
regular a
hot
spices.
mixture,
and
This
recommended
delectable beverage was born, chai means
cha.
method.
the
was
the
perfect
we can even say that this has far outpaced the
British
cuppa
in
terms
of
popularity,
especially in North America!
it’s believed this hot drink was invented as a cleansing and vivifying beverage.
For the sake of brevity, the word chai will be used to speak to all forms of spiced tea
Later, in the early 20th century, the Indian
throughout the remainder of this article.
why make your own chai The
brilliance
of
making
your
own
chai
is
preferred
ingredients,
thus
giving
you
a
that you only have to use what you like and
much better chance of not only enjoying it
have
but
anise,
on
hand.
for
instead.
If
you
example,
It’s
a
dislike
then
personal
the
swap
taste
for
choice,
of
fennel
one
experiencing
beverage.
Making
the
true
chai
is
nature
an
of
artform
the that
that
allows you to taste nuances that you can
can make all the difference. This allows for
feel free to play with while staying within
a certain amount of creativity in steeping
the
and blending your chai to include only your
balanced chai.
confines
of
the
basics
of
creating
a
the basics of making a balanced chai So, how do you make a chai? You have to
of it this way: when you brew a black tea,
approach
you
prepare taste,
it
any
not
in
the
dish:
same go
flavour.
for
way
you
balance
(Taste
is
would in
what
smell
a
malty,
through
strong
Through
is
captured
you
mechanism of retro-olfaction, you perceive aromas.
nose.
This
the
and
the
cup.
However,
if
the
perceive with your tongue, whereas flavour
flavours
you
is what you perceive with your nose.) Think
tasted a raw tea leaf, fresh or dried, the
taste remaining on your tongue would be quite bitter. Depending on your culture, the
fragrant/aromatic, and acidic.
did you know?
Balance of taste is easy to master once you
Tea is classified as an herb, and all
understand the basics. Let’s use a bowl of
herbs
oatmeal
categorized
basic
tastes
as
are
an
sweet,
bitter,
example.
salty,
Just
hot,
oatmeal?
(oregano,
thyme,
as
having
bitter
tastes.
add
some
Certainly, when brewed. However,
sugar
if you were to bite down on an un-
walnuts
steeped tea leaf, the taste would
cinnamon
sliced
apples
(heat),
(sweetness),
a
hint
some
(acidity), of
brown
roasted
(bitterness), a pinch of salt when cooking
be
(salinity)
and
and
maybe
a
light
dusting
of
quite
they
are
Pretty boring. But what happens when you some
Are
etc.)
bitter.
salinity
are
Although
acidity
necessary
tastes
nutmeg (fragrance/aroma)? Now you have
when
breakfast!
certain cultures when brewing tea
A
perfectly
balanced
dish
that
are principle
chai. the
In
chai,
added
is
the
the
same
when
sweetness
sweetener
making
derives
chosen,
be
it
a
from table
sugar, honey, coconut sugar, maple syrup, agave, and so on. The bitterness is typically derived used
from
as
astringent favourite.
a
the
Camellia
base
base
in
like
Choose
a
sinensis
the Assam
tea
and
are
used
in
(think of Tibetan Butter Tea), they
no one could possibly refuse.
The
cooking
fragrant?
leaves
chai—a is
base
serve as a canvas for your spices.
a that
rich clear can
not
required
to
make
a
dessert-like chai. That being said, a
pinch
of
salt
in
a
chai
balance out the sweetness.
can
getting started with chai There are three main categories of spices commonly
used
in
chai.
Here
are
some
examples of each from which you can draw inspiration:
Hot:
black pepper, cinnamon
(or cassia), ginger
Fragrant:
cardamon, nutmeg, mace,
putting it together
clove
Sweet:
fennel, anise, star anise
For our cuppa, we have our sweet (from the added sweetener) and bitter (from the tea leaves). Now, it’s time to spice up your life!
Step 1: In a small pot, bring 1 cup of water
The most important principle is to choose spices
you
like.
you’re
talking
mainly
of
Pretty
about
spices,
it’s
obvious, a
blend
but
when
composed
essential.
Having
a
growing list of spices you dislike can be a hurdle but certainly not a roadblock.
to a boil, then add your fragrant, hot
and
sweet
spices
(about
2
tablespoons in total). Simmer for 5 minutes.
Step 2: Add about 2 tablespoons of tea, 2
Most
North
American
chai
predominantly
uses cinnamon, cassia, clove and nutmeg. These
were
the
spices
that
were
most
commonly available in the United States in the 1950s—think mom’s apple pie! In India, the spice mecca of the world, every region, family, and individual has their own blend: featuring
spices
pepper,
fennel,
When
comes
it
experiment!
like
cardamom,
cumin, to
your
clove chai,
and taste
black mint. and
½
cups of milk or milk alternative,
and
brown
sugar
(or
your
sweetener of choice) and continue to simmer for another 3-5 minutes.
Step 3: Strain into a mug and enjoy!
chai at DAVIDsTEA At DAVIDsTEA, we’ve taken all these
perfect. We feel this blend embodies
principles
the
into
developing
account
spirit
of
chai,
all
while
maintaining a balanced taste. Steep
warming chai blends. From selecting
it at 95°C for 3-5 minutes, or boil it
the perfect tea base to the featured
to make a chai latte using the steps
spices,
dedicated
above. Looking for a fruitier take on
to. One of the things we love most
the classic? Try Baked Apple Chai—a
about this satisfying beverage is the
fruit infusion where the sweetness of
limitless possibilities!
apple
a
invigorating
very
and
it’s
our
when
craft
we’re
and
figs
is
balanced
by
aromatic clove and hot black pepper. If you’re not confident in your spiceselecting skills, leave it to us! For a more
traditional
recommend Chai. with
our
Crafted a
on
balanced
take
on
chai
Organic a
black
blend
worked
meticulously
on
we
creating a full assortment of chai to
David’s
satisfy any palate. From traditional to
tea
of
We’ve
base
fanciful,
from
caffeine-free
to
ginger,
caffeinated, we have a chai for every
cinnamon, star anise, cardamom and
moment. Bring it on sweater weather;
clove, this chai took us many years of
we’re ready!
research and development to
morning routine and tea by Kaoru Miller
Some
people
new
People create new routines at New Year's
year. If you are a student, or have student(s)
with resolutions. But, we already know that
in your household, that makes sense, doesn’t
many
it? It is a new school year. After two months
New Year comes along once a year. What if
of no school, I feel September is the best
we fall from the resolution wagon? Wait until
month to think about routines since I am a
next year?
mother
of
daughter
off
consider
two to
September
teenagers university
a
myself.
and
people
don’t
keep
their
resolutions.
One
another
is
So, we need more clean slates, don’t we?
starting Grade 11 this September. It is a bit of
Why don’t we consider today as a new day?
a change for my family.
Then we can have 365 clean slates, can’t we?
In
her
Rubin
book, writes
Happier that
at
home,
September
is
Gretchen the
other
January and she encourages us all to take advantage of it with a clean slate. I like the idea of a clean slate.
We
don’t
have
to
wait
for
tomorrow,
next week, next month, a birthday, next year. We can always have fresh start now! I always like to make things easy, and bite size.
We tend to let go of our habits and routines in the summer. as
our
lives
students adults
are
are
Especially this September,
continue
to
going
back
returning
to
change,
many
to
school
and
the
office;
this
change can be overwhelming. To get back to or start our healthy everyday routines,
why
don’t
we
plan
a
mindful
morning routine with a healthy breakfast? And of course, I would suggest that healthy breakfast comes with breakfast tea.
Let's take it one step at a time.
How
do
stopped
I
start
and
my
day?
re-started
I
this
have
added,
routine
over
time. It took me 5 years to come up with this final version. I changed the order many times, and it may be changed again. But for now…
I make my bed, wash my face and brush my teeth. And then, I Meditate Exercise/Yoga Walk my dog Meditation
Clean cat litter box
Have you tried meditation? I started meditation 4
years
ago.
At
that
time
I
was
struggling
balancing my work and my family. I was also trying to deal with my daughter’s mental health
Plant care Breakfast Practice Piano Go to work
issues. I was overwhelmed. I now believe “worklife integration’ works better for me than “worklife balance”.
is key. And I like habits. Why? Because You
I started with only 1 minute breathing techniques and
have built that up to 10 to 20 minutes. I've
found meditation useful in all parts of m y life. I can calm myself when things get intense. My mind
still
wonders,
well,
my
mind
probably
never stops wondering.
meditate
for
minutes. I agree!
yourself,
don’t have to think or decide. I don’t like to decide. Well, I don’t like to use my decision making energy for relatively small things, I should say. I have learned in order not to decide what to do every single day, I need to make it a
I have heard, that if you don’t have 10 minutes to
To start your day on the right note, planning
you
need
to
do
20
habit. And chances are we already have a lot of habits in place. Brushing your teeth
What is Breakfast Tea? Basically, it is blended black teas. My understanding is that it used to be a very strong brew. Because of the hardness of the water in the UK combined with the
strong
tea,
people
needed
to
add
milk
and
sugar.
Today, many companies create different breakfast tea blends. And water is different from place to place so adding milk and sugar is your choice! Try many until you find your perfect cup of morning tea!
You've
probably
come
across
English
Breakfast
before. Perhaps Irish Breakfast or Scottish Breakfast as well. There are so
many more. In Canada, we
have a Canadian Breakfast and I've discovered that even Australian Breakfast, New Zealand Breakfast and Indian Breakfast all exist.
for
example,
something
is
we
a
do
keystone several
habit,
times
a
it's
teeth at night, I floss (Routine) and I have
day.
clean feeling teeth (Reward). I tracked my
Another habit, bringing your shopping bags
new behaviour on a habit tracking app
to the grocery stores. Though, it is a habit
66 days.
now, oh! how many times I forgot to put
feel yucky if I don’t floss every single day. I
them back in my car.
can’t go to bed without flossing my teeth. It
Probably
wearing
a
mask
and
sanitizing
for
Flossing became my habit!! I now
stuck with me.
your hands often are new habits acquired over the last 18 months for us all.
So let’s add drinking tea in the morning to your morning routine!
The power of Habit by Charles Duhigg is a
The cue is a trigger that tells you what to
great
habits
do. The night before, put your favourite tea
work. Duhigg explains the habit loop: Cue,
and teacup on the counter and set up by
Routine and Reward. When I read this book,
the kettle.
I
my
And the routine. When you go to the kitchen
teeth every night. At the same time, I read a
in the morning, just fill up the kettle with
study
fresh water and turn it on. SO you will get a
book
wanted
that
for
to
understanding
form
said
a
habit
habit
of
how
flossing
formation
takes
66
days on average.
nice cup of tea - the Reward! And repeat
So, I experimented with myself. I bought a
that everyday. It will become automatic =
package of dental floss and set it beside
habit.
my tooth brush,(Cue). Before I brush my
Now we know how to start a habit, the difficult part is actually to do it, right?
If
There is always a gap between knowing and
doing.
Oh
yes,
I
know!
I
am
Breathing
also
struggling to form a new habit time to time. Even with things I WANT TO do.
20
minutes
morning
is
of
too
meditation
much,
you
every
can
do
breathing excises while you wait for the water to boil for your tea. I have tried 47-8
(Inhale
in
4
seconds,
hold
for
7
seconds and exhale out 8 seconds) and My mentor, successful entrepreneur and writer,
Kevin
Kruse
says
“Live
life
from
your calendar”. I learned from his book to
be
more
intentional
about
time.
What he calls, 'the power of 1440'. We have
only
1440
minutes
a
day.
Ask
yourself, how do I want to spend each minute of my day.
4-4-6 (Inhale in 4 seconds, hold for 4 seconds
and
exhale
out
6
seconds)
techniques but they didn’t work well for me. I tried 'box breathing' and it works best for me. Box breathing is inhale in 4 seconds, hold for 4 seconds, exhale out 4
seconds
and
hold
Alternate-nostril
for
4
breathing
seconds).
is
another
method to try; close one nostril with your I
have
scheduled
things
to
do
on
my
calendar, set many alarms to trigger to do something I want to do. I have found
thumb and exhale completely then close the other nostril with a finger and inhale (and repeat).
an accountability partner as well. Some strategies
works,
important
thing
some is
to
don't. know
The yourself
better. In another words, to know what works for you is the key!!
Exercise This
is
the
habit
most
people
want
to
develop, including me. Problem is, I don’t like to do exercise. I don’t like to go to
Whatever your personal morning routine is, the important thing is that you need energy forget
to
do
that
it.
the
This
is
routine
why
you
begins
can't
in
the
evening. Find out your ideal sleep time. We
need
7
to
8
hours
of
sleep,
so
calculate when you need to get up and count backwards to calculate your bed time.
One hour before your bed time,
have a cup of calming herbal tea, like chamomile. Chamomile tea (Cue), go to bed on time you set (Routine) and you can
start
the
day
with
your
perfect
routine! (Reward)
the
gym.
I
accountability
know partner
that
even
doesn’t
work
an for
me. I joined a gym, didn’t like it and I canceled. I tried Zumba classes. It was fun
but
I
didn’t
want
to
continue.
The
problem is I don’t do what I don’t like to do. SO I figured out why I don’t like what I don’t like. Ah Ha! I don’t like to take that amount of time to get ready, get there, do exercise and come home. It just too much time for a 45 minute workout. One day my friend recommended
a 7 minutes
exercise app and I tried it. Wow. I can do it at home. This is it!! When I started, I couldn't hold plank for even 10 seconds.
We all have difficult times, let’s be easy on ourselves. Pick one habit you want to start and have a wonderful start of a day!
Seriously.
Now
I
can
do
more
than
1
minute. Slowly, but I have progressed. Find the way that works for you and add it as your habit and it will become a part of your routine.
LUNCH by Shabnam Weber
Some of you may be back in an actual office, or maybe you never left. Some of you may still be working from home or have migrated to a hybrid model. Your kids may be home schooling, or perhaps they're back in a classroom. Regardless of where you find yourself, one thing is certain, you need to eat lunch.
I am notorious for being a lunch skipper, which truly is terrible. It's a habit from my teens that I've tried in the past years to shake. Truth is, it doesn't take much to shake the habit, it just takes a little planning.
For me, planning ahead means being organised and thinking about my lunch the day before. Making a little extra pasta for dinner so I can pack it up the next day. Putting aside some salad without dressing to include in my lunch.
I've also found that eating from something pretty, brings me joy.
A soggy sandwich wrapped in saran
pulled out of a paper bag is truly uninspired.. And there have never been more choices in
vessels for
your lunch than today. Those sad paper bags have been replaced by reusable ones, cleverly divided boxes and containers and thermos' in every colour you can imagine.
I hope you try a couple of the recipes that follow and treat yourself to making lunch time special. do deserve it.
You
LUNCH CONTAINERS
LUNCH BAG
THERMOS
MASON JAR
A reusable version of what you.
For soups and stews.
Prepare salads and shake it up.
TIFFIN An old classic, each compartment holds something different.
COMPARTMENT CONTAINER Just as advertised - keep your food fresh and separated.
BENTO BOX Stacked with perfect portion sizes.
DRINK
Jasmine Berry Smoothie What you'll need:
5 teabags or 5tsp Jasmine green tea 1 cup greek yogurt 1 banana 1/2 cup mixed berries 3 tbsp honey
What you'll do:
Make ahead: Steep tea in 1 litre below boiled water (80C). Pour into ice trays and freeze overnight.
Combine 2 ice cubes, yogurt, banana, berries, honey and 1/4 cup water in a blender.
Blend well.
Add
more water to reach your favourite consistency.
There are many variations you can take on this smoothie. Freeze your favourite tea and get creative. If you're concerned about caffeine for the kids, use botanical alternatives. Herbal and fruit teas or Rooibos are all excellent choices.
Green Boost
What you'll need:
What you'll do:
1tsp Matcha
Combine all ingredients in a blender and
1 pear, cored
mix
1 green apple, cored
consistency. Sweeten to taste.
1 cup spinach 1 tbsp honey
well.
Add
water
to
reach
desired
SNACK
Earl Grey Granola Bars What you'll need:
4 tsp or 4 teabags Earl Grey tea 1 heaping cup packed dates (pitted) 1/4 cup maple syrup 1/4 cup creamy salted natural peanut butter or almond butter 1 cup roasted unsalted almonds (loosely chopped 1 1/2 cups rolled oats Chocolate chips, dried fruit, nuts, banana chips, vanilla, etc. (optional additions)
What you'll do:
Make ahead: Steep tea in 3 cups of water.
Place dates in tea and
allow to soak overnight.
Remove dates from tea, reserve 3 tbsp of brewed tea. Blend dates until fully chopped. Place oats, almonds and dates in a large mixing bowl – set aside. Warm maple syrup, reserved tea and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Once thoroughly mixed, transfer to an 8×8-inch baking dish lined with parchment paper so they lift out easily. Press
down
firmly
until
uniformly
flattened
–
use
something flat, like a drinking glass, to press down and really pack the bars. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes. Remove bars from pan and chop into 10 even bars (or 9 squares // as original recipe is written). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.
WORK HARD; SNACK OFTEN
Very Berry Leather What you'll need:
Pour fruit puree onto a baking sheet lined with a nonstick liner or parchment paper. Pour until mixture is 1/4"
Your favourite fruit tea
thick. If you have more puree, use a second baking
Fresh fruit (apricots, peaches, plums, berries, apples,
sheet.
pears, grapes)
Place baking sheet into oven and allow mixture to slowly
Water
dry out. This is a long and slow process (8-12 hours).
Lemon juice
You'll know the fruit leather is ready when it's no longer
sugar if needed
sticky to the touch. Remove baking tray from oven and allow to cool. You can roll your fruit leather in parchment to keep fresh.
What you'll do:
Heat oven to 140F. Brew tea ahead of time using 1tsp or 1 teabag per cup of water needed.
You'll need 1/2 cup
of water for every 4 cups of chopped fruit. Prepare fruit by washing, chopping, peeling and coring as required based on the fruit you use. Place fruit in saucepan with brewed tea and cook until soft.
Taste and add sugar if
needed as well as 2 tsp of lemon juice. Adjust according to the amount of fruit you use and the flavour you want. This is based on your taste, so no exact measurements. Pour fruit into blender and puree well.
LUNCH
Lapsang Chicken Wrap What you'll need:
What you'll do:
Spice rub:
Grind all spices for spice rub in grinder or using mortar
7 tsp lapasang souchong tea
and pestle. Store in airtight container.
2 tsp sea salt 1 tsp peppercorn
In a bowl, combine soy sauce, lemon juice, maple syrup,
1 tsp chipotle powder
olive oil and 1 tsp of spice mixture.
1 tsp garlic powder
strips
1 tsp onion powder
minutes. Remove chicken from marinde and grill until
and
marinate
in
mixture
for
Cut chicken into minimum
of
30
cooked inside. Wrap:
Combine 1/4 tsp spice mixture with 2 tsp mayonnaise
2 chicken breasts (boneless, skinless)
and mix well.
3 tbsp soy sauce
Lay tortilla flat and build your wrap - cooked chicken,
3 tbsp freshly squeezed lemon juice
avocado,
1 1/2 tbsp maple syrup
mustard. Roll carefully and wrap in parchment.
3 tbsp olive oil avocado sliced tomato sliced mayonnaise dijon mustard lettuce tortilla wrap
tomato,
lettuce,
spiced
mayonnaise
and
Green Tea Goddess Salad What you'll need:
1 tsp or 1 teabag Lemon green tea 1 cup plain Greek yogurt 1 1/2 cup lightly packed fresh herbs (cilantro, parsley, dill, mint, with up to
¼ cup chives or green onion 1 medium clove garlic, roughly chopped
½ teaspoon fine sea salt Lots of freshly ground black pepper, to taste
What you'll do:
Make ahead: Steep tea in 1/4 cup of below boil water.
Strain tea and
allow to cool.
Combine all ingredients in blender and puree until smooth. Store your dressing in the refrigerator to use as dressing, dip or marinade.
Mason jar salads are a lovely way to take a salad to work or school. It's all about layering. Your dressing at the bottom and then build from there - heavier, denser ingredients at the bottom working your way up to the more delicate pieces. You can shake it up and eat out of the jar, or pour into a bowl and combine.
SWEET
Chai Energy Balls What you'll need:
Chai Honey: 3 tsp or 3 teabags Chai tea 1/4 cup honey
Energy Balls: 2/3 cup creamy peanut butter 1/2 cup semi-sweet chocolate chips 1 cup old fashioned oats 1/2 cup ground flax seeds 2 tablespoons Chai honey
What you'll do:
Make ahead: Combine
tea
with
honey
in
a
saucepan
and
bring
to
a
simmer. Allow to steep for 15 minutes. Strain out tea.
Combine ingredients for energy balls in a bowl. refrigerator
for
30-60
minutes
to
harden.
refrigerator and roll into bite size balls. Store in refrigerator.
Place in the
Remove
from
Pumpkin Spice Apple Sauce
What you'll need:
2 tsp or 2 teabags Pumpkin Spice tea
What you'll do:
Steep tea in 1/3 cup water.
Allow
to
steep
for
20
minutes.
½ pounds sweet red apples (Gala) 1 ½ pounds Granny Smith apples
Peel, core and chop the apples into 2
2 tablespoons maple syrup or honey (to taste)
In a heavy bottomed pot, combine the apple chunks, tea, maple
2 teaspoons ground cinnamon
syrup and cinnamon. Cover and bring the mixture to a simmer
2 teaspoons apple cider vinegar or 1
over medium heat. Stir occasionally, until the apples are tender
tablespoon lemon juice
and falling apart.
1
Remove teabag/leaves.
″ chunks.
Remove the pot from the heat. Pour into blender and puree until mixture is smooth. Stir in the vinegar. Adjust to taste, adding more maple syrup or cinnamon. Cool to room temperature, pour into jars and store in refrigerator
10 FACTS ABOUT TEA
1 2 3 4 5 6 7 8 9 10
White, green, oolong, black and pu-erh tea all come from the same plant… Camellia sinensis. Herbal Teas are an infusion of: leaves, roots, flowers, fruits, seeds and barks. It takes about 2,000 tiny leaves to make one pound of tea! People have been drinking tea for over 5,000 years. Tea is the second most consumed beverage in the world (after water). Tea has ZERO calories. Tea contributes to your daily hydration. Tea is high in flavonoids which are released during steeping. Cup for cup, tea has less caffeine than coffee. Tea is good for you, and it tastes great!
1 2 3 4 5
5 MYTHS ABOUT TEA MYTH: Tea is dehydrating. Tea is almost all water. The amount of caffeine in tea isn’t a diuretic for most people. Drink tea to stay hydrated! MYTH: Green tea is better for you than black tea. Both green and black tea come from the same plant … Camellia sinensis. Find the tea you like to drink the most! MYTH: Teabags are “floor sweepings”. From start to end, tea is made and packed with pride. Regardless of if you choose to go bagged or loose. MYTH: All herbal teas taste the same. From fruit to spice to flower and herbs. There are more herbal tea blends than you could imagine! MYTH: Tea Keeps forever. Store your tea in an area that is dry, dark, and airtight… but not forever! The fresher your tea the better the flavours.
a tea primer
It is rare for a modern home to not have tea as a staple in the pantry. I think for this reason it is often considered simple and passed over by non-tea drinkers. These are people that I am
almost
lovers
–
100%
all
information
certain
they
and
will
need
tips
to
be
is
fall
a in
future little
love
tea
more
with
it.
When you take into consideration that tea has been consumed in a variety of ways for over five-thousand
years,
and
that
there
are
so
many varieties available today, there is a tea by Adi Baker that is just right for every person.
This article is a bit of a tea primer to share your tea passion with friends and family who typically turn down tea when you offer it.
so many types just one plant The basic tea types that are available to us in
grocery
stores
or
tea
shops
are
white,
green, oolong, black and pu-erh. All of these tea
types
come
from
the
same
plant,
Camellia sinensis.
This piece of information is something that many find mystifying. No wonder when you compare
a
cup
of
white
and
black
tea
to
each other. They are so different in colour and taste that it is hard to imagine they are the
same
beverage,
let
alone
the
same
plant.
The different tea types are made through a variety of transformative processes that are truly
a
fine
leaves
are
create
a
art.
With
handled
specific
each
in
taste
step,
different and
look
the
tea
ways a
to
certain
way.
Similar to spices and herbs, fresh tea needs to
be
magic can
dried.
This
happens.
be
is
where
Where
transformed
a
into
so
much
fresh
of
green
something,
the leaf that
when steeped, can be light yellow in colour and grassy & nutty in flavour, or can be a mahogany brown in colour and taste sweet & malty.
Comparing walk
white
though
and
simplified
black
tea,
versions
let
of
us
their
creation from start to end.
number of reasons for this, but two of the main
ones
are
production
methods
and
terroir.
Green tea is a good example of different production
methods
difference
White Tea:
in
what
you
leading
to
a
will
in
the
taste
brew.
fresh leaves plucked leaves laid out to wilt
Green
(reducing water content)
(sometimes
dried
whereas
teas
from
China
also
green
are
called
teas
pan-fired pan-fried),
from
Japan
are
steamed.
Black Tea: fresh leaves plucked
The
leaves laid out to wilt
place in a large wok. The heat from the
(reducing water content)
metal pan helps remove moisture content
crushed and/or cut
and
rolled
flavours. Flavours expected from this type
dried
of
Chinese
it
pan-firing
draws
green
tea
method
out/develops
are:
sweet,
takes
desirable
bitter,
floral,
woody and toasty.
In
This is a very stripped down version of the process, but gives you an idea of how the same plant can be manipulated by skilled workers
to
create
different
appearances
place
of
Japanese
tea
the
pan-firing
producers
leaves.
The
steaming
flavour
qualities
steam
process
such
as:
method, their
tea
brings
out
sweet,
grassy
and vegetal.
and tastes.
one tea type different tastes
Tasted separately you can pull out some similar
the
same
tea
type
does
not
mean
they will taste the same. There are a
that
but
them
side-by-side.
each
other
take
on
Japanese
a
the
the
When
Chinese
more green
smokey will
trick
is
tasted
to
taste
next
to
green
tea
will
taste
and
the
be
almost
marine/seaweed tasting in flavour.
This Just because two teas may technically be
qualities,
side-by-side
comparison
can
mean
that someone who thought they didn't like green tea may actually just prefer a green tea produced in a different way.
Different
countries
can
use
similar
production methods to produce the same type of tea, but you will taste a difference in
the
brew.
In
this
case
we
are
talking
about terroir.
There are a variety of countries that have the
necessary
However,
the
climate
soil,
environmental
to
water,
grow
air
elements
and
are
tea. other
slightly
different. These are all part of terroir.
To taste the differences in tea it is always recommended to taste them side-by-side. To see how terroir effects tea try tasting a black tea from different countries, such as India, Kenya and Sri Lanka.
As you are tasting them try to put words to the You
different may
tastes
notice
and
that
characteristics.
they
are
all
sweet,
but what type of sweet? For instance, the sweetness
that
you
will
taste
in
a
black
tea from Assam, India is kind of malty like honey.
Whereas
the
Kenyan
black
tea
might be more of a fruity sweet.
proper preparation In order to bring out the best flavour of different
tea
instructions require
to
types follow.
boiling
water
there Not or
are
all a
tea
basic types
five-minute
steep time.
Just
as
before
I
suggested
side-by-side
tastings, I am going to have you do it one
WHITE
GREEN
OOLONG
BLACK
PU-ERH
more time to see the difference it makes when you prepare certain teas in different temperatures of water.
Using the same green tea, make one cup using
the
chart
below.
boiling When
method
water the
recommended
Make and
teas
the
other
steep
are
for
ready,
in
cup 5
the
using
minutes.
and
find what tastes good
cooled
down enough to taste, have a sip of each.
Following article
all
of
the
(especially
preparation)
will
suggestions the
help
you
in
proper learn
this tea
more
about tea and allow you to discover the ones that you will always want to keep in
Most
people
using
the
will
cooler
prefer water
the
tea
made
temperature
your tea cupboard.
and
short steeping time. The tea made using
Have fun!
boiling water will be too strong and very bitter for most people's taste.
tea steeping instructions TEA TYPE
WATER TEMPERATURE
STEEPING TIME
WHITE
80C / 185F
2-5 min.
GREEN
80C / 185F
1-3 min.
OOLONG
80C / 185F
2-3 min.
BLACK
100C / 212F
3-5 min.
PU-ERH
100C / 212F
4 min
1. Start with fresh-drawn cold water. Bring to a rolling boil. Let sit to temperature suggested. 2. Use one teaspoon of loose tea or one tea bag per cup of water. 3. When the water is at the correct temperature pour it over the tea in the cup. 4. Cover ad let steep for times suggested. 5. Strain tea or remove the tea bag when time is up.
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
LER I O SP T R E AL
Book Review
The Tea Girl of Hummingbird Lane by lisa see (2018) Reviewed by Theresa Lemieux Certified TAC Tea Sommelier® Professional
Many tea lovers read about tea, including a lot
of
non-fiction,
knowledge. different
Fiction,
purpose.
ourselves
in
approach
a
know
a
to
novel
lot
about,
however,
We
other
augment
read
worlds. based that
our serves
fiction But
on
a
sense
tea
to
lose
when
we
subject
of
a
we
immersion
can we lost as we shift to a more analytical mode. There is nothing more jarring for the expert
than
an
obvious
mistake
or
myth
situated right in the middle of a story, so that instead
of
believing
in
the
character
and
caring about their struggles, you are pulled up short by the author’s mistakes. That won’t happen in The Tea Girl of Hummingbird Lane.
In
The
Tea
Girl
of
Hummingbird
Lane,
the
research is thorough, the many perspectives
are
given
full
prominence,
treatment
and
the
and
story
is
equal
long
and
winding.
Asia, but
but
the
point
feeling.
search
for
As
here
Haley
each
is
not
and
other,
accuracy
her
and
mother seek
to
establish themselves in the world, they are Nuanced cultural sensitivity is born of the
accompanied
author’s
way.
dedication
to
her
own
Chinese-
by
“…every
tea
every
sip…opens
step
our
of
the
hearts
to
American heritage. While Lisa See is only
remember family, love and hardships that
one-eighth
have been overcome.” Lisa See definitely
Chinese,
her
great-
grandfather, Fong See, was a patriarch of
wants
Chinatown
characters as she wants us to understand
in
Los
Angeles.
He
married
a
white woman when such marriages were
us
to
be
as
moved
by
her
the nuances of tea, especially pu’erh.
illegal and was the first Chinese American to own a Ford, an American symbol of his
So when I approach a piece of fiction that
prosperity and status.
focusses things:
More
influential
history,
than
however,
was
this
the
incredible
Chinese
family
on
tea,
Did
the
information
right?
woven
the
into
I
want
to
author Is
story
the
know
get tea
three
the
tea
information
seamlessly?
Is
the
that surrounded See as she grew up. Just
story interesting, compelling and touching
as
without
the
blend
Chinese into
her
heavy-duty
tea
research?
In
Lane, the answer is a resounding yes, with
seemingly
a minor qualification or two.
her
woman
Chinese
family
who and
of
the
adoptive white American families, See is white
milieu
novel
the case of The Tea Girl of Hummingbird
a
cultural
in
their
around
the
adoptees
grew felt
up
very
much part of that culture. Not content to rely
only
upon
interviewed
her
many
own
experience,
Asian
adoptees
See
when
researching this book. I can only imagine, however, that she too identifies with this response Chinese asked
from
her
American whether
character adoptee, she
is
Haley, upon
the
being
Chinese
or
American:
“One hundred percent American, and one hundred percent Chinese…I’m not half and half. I’m fully both.”
Haley
is
in
fact
Akha,
a
once
nomadic
tribe that lives in several countries across
This
beautiful
novel
is
far-ranging,
covering many aspects of the life of one woman and her family, taking the reader from
the
mountains
of
rural
China
to
downtown Los Angeles, all the while using tea as the thread that ties each leg of the journey together. Tea and family, actually. It’s almost as if the author is suggesting that
tea
along
runs
with
in
the
the
veins
blood
of
this
that
family
ties
them
together.
Li-yan
is
a
young
woman
born
in
rural
Yunnan to the Akha people. The story is of her
education,
the
loss
of
her
first
husband and daughter, who is adopted to an American family in Los Angeles. Li-yan is the only member of her tribe to receive an
advanced
education,
which
results
in
her entry into the tea trade and Chinese society.
The
acceptance yan
two in
remarries
women
their
new
and
find
love
families,
Haley
and
as
makes
Liher
adoptive family proud. But they never stop looking for each other, and so in order to accommodate such a difficult search, the author asks us to set aside our skepticism and
makes
heavy
use
of
many
coincidences to weave the several threads of this story together.
“Every story, every dream, every waking minute of our lives is filled with one fateful coincidence after another.”
With this pronouncement at the beginning of
the
novel,
Lisa
See
sets
us
up
for
a
series of coincidences that allow for her story to come full circle in The Tea Girl of Hummingbird Lane.
Yet
See
Where
is
she
nothing feels
her
if
not
story
self-aware.
depends
too
tea,
the
lives
hybrid
of
the
lifestyles
of
much on this obvious literary device, she
immigrants,
addresses the practice, almost as if asking
women
the reader: well, what would you do? She
them
has a teacher comment on a short story
roles.
in
in
and
a
a
Akha
tribe,
the
Chinese-American
the
changing
society
very
hill
that
strict
had
and
roles long
narrow
of
kept
set
of
written by Haley:
“I’m quite conflicted...As your teacher, I hate to see you fall
harder
This was my experience, too, as a reader. varied
and
jam-
packed with facts, the plotlines meet up a little too neatly, as if the characters were all given bits of the same map to follow. they
were,
essentially.
“No
coincidence, no story,” is the oft repeated phrase throughout the book.
fault
pacing At
but
Oddly, to
that
proof
lived
of
of
it’s
the
times
jarringly
if
parts classic
to
hosted
the
that
are
the
the
in
celebrity
seems
are
to
least
dream
mansion,
dinners by
they
fairy-tale
evoke
experience:
clothes,
rapidly
skimming
as
California
all
story
interest
the
seem
designer
it
writing,
the
not
the
suppose
at
episodes
wedding,
restaurants
is
the
seemingly
believe,
elements,
in
times,
pace,
certain
author.
mother.”
Which
up
necessary
character to find her birth
long,
the
through
mom, I really wanted your main
how
though:
picks
trope of coincidence. As a
matter
another
inconsistent.
back on the Shakespearean
No
There’s
unreal
the
famous chefs. to
I
the
narrator, but also so to the reader, almost more
like
a
quick
summary
before
re-
launching into the main part of the story. It’s telling that tea is barely mentioned as
For
the
most
coincidences
are
part,
the
overshadowed
constant by
the
rich detail, the believable characters, and the intense research into every aspect of the story: international adoption, pue'rh
they
settle
in
this
new
world.
But
as
frivolous, they
materialistic
settle
down
and
start a family, tea becomes the grounding factor of their lives once again.
Incongruous bones
as
scenes
otherwise
some
are,
skillful
of
they
and
the do
more
bare-
that
requires
reaction
deliberate
way
the
internal monologue. I learned more than I
family
be
completely
absorbing.
But it is not only a good story that we are looking want
for,
to
of
see
course.
tea
As
tea
represented
lovers,
and
from
a
culture.
story But
of
a
a
nuanced
to
from
and
the
so
to
knowledge,
ruin
expected
as
tea
not
story unfolds. When the story is good, it is good
the
so
narrator’s
focused
course,
on
tea
is
integral to both.
we
accurately
“If
you
don’t
love
tea,
you
can’t
make
when it’s incorporated into a work of art.
good tea,” our heroine quotes her teacher,
And Lisa See does this incredibly well.
Tea
Master
Sun.
It
follows,
then,
if
you
don’t love tea, and the people who make See has researched tea, especially pu’erh,
it,
from every aspect. After sending time in
Lisa See loves pue’rh, cherishes the bonds
China among those who harvest tea for a
between
living, her appreciation for tea has grown.
loves
She
of
heritage. This book is the perfect homage
picking and selling tea, of processing it by
to all: to China, to America, to family, and
hand,
of
to the tea that unites them all. If you want
western
your friends and family to learn to love tea
health
as much as we tea professionals do, give
attitudes
them The Tea Girl of Hummingbird Lane. I
international
promise they’ll come to you and say “I had
integrates
and
drinking
it,
interests: benefits, and
tea’s
stock
the
the
the
experience
day-to-day with
the
science
changing presence
market.
lived
more of
the
consumer on
the
about
mothers
and
Chinese
and
it
convincingly.
daughters, her
and
American
placed in a ham-handed or obvious way.
can smile knowingly and pour them a cup
There
of your favourite tea.
a
reason
is
her
write
no idea there was so much to it!” And you
always
information
can’t
never
is
This
experience
you
for
exposition, a character and a situation
the
FORGED IN STEEL Indi
Khanna's
life
has
been
tea.
He
has
lived
and
breathed tea for 45 years. To say he is a fascinating treasure
trove
of
stories,
would
be
a
gross
understatement. Indi has been writing his thoughts and
memories
for
the
past
few
months,
and
we
thought we would share one with you. If you don't know
Indi
Khanna,
make
sure
you
visit
Tea'N'Teas,
explore not only his stories but also the beautiful teas of the Tea Studio (teanteas.com and teastudio.info).
My mother, a child of the partition of undivided India who along with her family, just one such of millions of other similarly affected families on either side of the border, had one fine morning been rudely uprooted from her comfort zone to be transplanted into an environment with was totally alien to her as it was to the
countless
others
such
as
herself.
An
upheaval
across the board and without any discrimination.
My Mum was born and grew up in Multan, now in Pakistan. When the riots started she and her family somehow managed to escape unhurt, evading the rampaging side
of
hoards
the
of
unnatural
bloodthirsty divide
goons
which
the
on
either
British
had
thrust upon this vast subcontinent which they were simply abandoning. The upshot was that her family had to somehow wend their way to the other side of a
border
which
had
manifested
itself
almost
overnight. Having managed to get across to India Mummy
and
her
extended
family,
without
any
planning as such, simply drifted along to somehow end
up
in
the
foothills
of
the
Himalayas,
in
Simla
which, till 1947 had been the summer capital of the British.
Following her marriage, Mummy having donned the mantle of a dedicated housewife being totally oblivious to anything outside her immediate surroundings, in course of time had two kids and generally settled down to a life of contentment. My younger sister (Shelly) and I had what could only be described as a wonderful childhood growing up in Simla. Up in the hills at a goodly 2,200 mtrs, Simla was blessed by nature. Which in itself explains why and how the British decided to adopt this small town as the summer capital so that during the hot summer months in the plains of North India, the entire government machinery would regularly shift lock stock & barrel to this pristine environment. Very densely forested with pine and deodar trees, sparsely populated and receiving as much as 2 mtrs of snow during the extremely cold winters so that one could go skating and skiing, how could there be any better place for a kid? I loved every minute of that childhood.
So that I should receive an all-around education (what the school Headmaster described as an equal development of the mind, body and soul) when I was all of five years of age my Dad in his wisdom decided that I should be bundled of to a boarding school. Regardless of the fact that the school was also located in Simla, Bishop Cotton known to be one of the best all boys Public schools in India, was the institution my father chose for me. While in later years Mummy always told me that my being despatched to a boarding at that tender age was a gut wrenching experience for her, she decided to simply put a lid on her emotions. Looking back on how beautifully those eleven years in B.C.S. geared me up to face up to the many challenges I have weathered going through life, even to this day I silently thank my Mum and Dad for having taken that bold step.
My carefree childhood came to a sudden and
Time moved on. Never for even a moment letting
rude halt when my Dad, a transport contractor
down her guard Mummy saw us through college
who owned and ran a fleet of trucks, passed
and university. Following my post graduation I
away
my
joined a plantation company and relocated to
my
the High Ranges while Shelly a little after her
Mum who, without any clue as to how she was to
graduation got married and went off to England
handle
of
where, two years later, a messy divorce left her
raising not only me and my younger sister, but
juggling between a job and raising a little boy.
also her husband’s business which, back in the
With no one else to turn to, she sought her Mum’s
day and probably even to this day, is simply no
help. The upshot being that Mummy, who went
place for a lady. In very short time, one by one
over
and in quick succession the trucks which were all
problem, ended up staying back as a permanent
mortgaged
resident of the UK.
just
having
a
couple
entered
this,
my
had
months
teens.
to
to
of
don
following
Leaving
the
financial
behind
responsibility
institutions
were
repossessed by the banks so that Mummy, with very meagre savings to fall back upon, had to literally metamorphose her lifestyle and had to tighten her belt down to the core to the extent that she was having to eke out a living.
Her single biggest expense at that point of time was the fees for my expensive education which was
obviously
way
beyond
her
means.
Regardless of the fact that she spoke not one word of English, Mummy sought an appointment with the headmaster of the school, Maj R.K.von Goldstein (Goldy), a retired British army officer and
a
through
gentleman.
With
the
school
bursar, Mr Advani, acting as the translator I was told this in later years by the headmaster himself that
the
only
thing
my
mother
was
able
to
convey to Goldy was that her husband had put me in the school which he knew would give me a proper grounding and that while she could no longer afford to pay the fees, she desperately wanted that I should complete my education in this
very
school
and
that
could
he,
the
headmaster, assist in any way. Without so much as a moment’s hesitation the gentleman that he was, Goldy took an immediate decision to waive off
50%
of
my
fees.
Big-heartedness
well
beyond the call of duty which meant that I could complete the remaining three years of my school education in BCS. A debt which I could never even dream of paying off.
to
help
Shelly
tide
over
the
immediate
Over
the
years
had
From the time she entered her 90s, Mummy
had
was steadfast in her ‘decision’ that she would
been created as a private medical practise
hand in her dinner pail only after hitting a
dedicated
century because “when I turn hundred I will be
developed
a
as
firm
to
her
she
aged,
belief
that
health
and
Mummy the
NHS
well-being.
A
little after she turned 95, Mummy was advised
receiving
a
birthday
by the social service that an aerobic class
from the queen”.
card
and
100
Pounds
had been organised for folk of her age and that once a week they would have her picked
A couple of years before she hit her century,
up from home, taken to some location to be
having become rather infirm, we had moved
put through some geriatric moves after which
her back to Delhi so that she could have much
she would be dropped back. I coincidentally
needed round the clock help. On the day in
happened to be in London on the first day
question, she actually did receive a card in
when a bus arrived to pick her up. Shelly and
the post from the office of the queen. Since it
me stood there waving out to Mummy as she
didn’t
boarded the bus, feeling almost as though we
‘dream’, before handing the envelope to her
were
we inserted two 50 Pound notes in the card.
seeing
school.
a
Four
kid
hours
off
on
later
the
first
back
she
day
of
came
Never
include
had
we
the
second
seen
so
element
much
joy
of
on
her
our
looking decidedly unhappy and then made a
mothers face as what that card brought on.
firm pronouncement that this was the first and
She was beaming! My sister having organised
the
last
to
get
a tea party for Mummy in a restaurant where
nature.
Her
her three 90+ geriatric brothers and loads of
reason, ‘that class is full of budhas’ (old folk).
nephews and nieces had all turned up to wish
Regardless of the fact that with age she had
her, every single one was shown the card with
shrunk
the two notes in it accompanied by a very
sucked
never
time into
rather for
she
was
nonsense
ever of
alarmingly,
even
a
minute
going
this
our
dear
stopped
that she was still a spring chicken.
mother
believing
proud “See, I told you so”!
Having lived her dream of reaching her stated milestone and having perked up on
the
day,
enjoying
her
party
and
showing off her royal gift to her siblings, Mummy
simply
lost
her
verve
and
just
went downhill to simply fade away within five months of having ‘hit her century’. In all that time, the card from the queen stayed
under
her
pillow
to
be
lovingly
caressed every now and then till the day that she passed away. As for me, every single day I thank my fate that I was born to this tough-asnails lady and live in hope that at least some of the steel she was forged from is flowing through my veins!
A patiently & beautifully crafted century!
Well played Ma!!
From the time she entered her 90s, Mummy was steadfast in her ‘decision’ that she would hand in her dinner pail only after hitting a century because “when I turn hundred I will be receiving a birthday card and 100 Pounds from the queen”.