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amellia ynthesis
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The bett re is no er th t an th ea time e pre sent
Fiona Householder O’Neill
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amellia ynthesis
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The
re is n than o tea tim e the p rese better nt
Fiona Householder O’Neill
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hank you to all of the lovely people who participated. You were all so friendly and kind, and your contributions are definitely my favorite part of this project.
Photo: Dog Drinking Chamomile Tea
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I
would like to thank Ms. P. for giving me great advice on my design and graphics; this project would have never been possible without her feedback.
Photo: Strawberry Pu-erh
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k
Brewis and Clar
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The Tea of K
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nowledge
Tea (Over) Time
22 Preface
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MighTea
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Table of Contents s
Recipe
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The Greening o Life
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A Whole Brew World
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You and Tea
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ted
Works Ci
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Preface I
started my project knowing I wanted to do something to do with tea, especially the modern phenomenon: boba tea. The subject appealed to me not just because I love tea, but also because I enjoy experimenting with flavor combinations. This means I view the subject as both a consumer and a creator. I have always felt that tea is special, and have seen that it has a unique way of captivating people. This is why I was interested in exploring the tea drinking community, and hearing what various tea drinkers had to say. I interviewed a total of nine people, so with such an avalanche of opinions and stories, it was difficult to find an over arching theme. Eventually, I got a good picture of the modern tea community, especially the artistic approach many cafes are taking to creating their drinks. The community has been a very warm and welcoming place to me, with so many delicious confections, which is why I hope that
Photo: Tea Flower
my project will inspire other people to take part, or experiment with tea drinks of their own. A quick note, I served eight of my interviewees a series of tea drinks to get their opinions on various types of tea. So, in some ways, this project was an ongoing study of the taste of tea. Each of these interviewees was meant represent a different demographic of tea drinkers, due to their varying taste. In order to distinguish them more clearly, I referred to five of them by their character’s name in Dungeons and Dragons, because those names are unique, and reflect their personalities. These interviewees include “Linnor Gladomain of the Morning Sun” (Katrina Garcia), “Rowena Ravendor” (Layla Carrington), “Mars Capone the Barbarian” (Venus Li), “Lady Panda Holographia” (Prahita Magal) and “June Scarlett” (Amber Conley).
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Brewis and Clark
M
y grandmother has always loved tea. She would make huge pitchers of home brewed iced tea on warm days. She’s from a rural area of Washington, where tea is a fairly straightforward affair. So, when she visited my family in California, she was in for a surprise when she went looking for a cup of tea at Santana row one day. This was in the early 2000s when the first boba pioneers were setting foot in California. So, you can imagine the surprise she felt when she found a glittering mass of silky black pearls at the bottom of her cup. In an e-mail, she described the experience as “curiously amusing and satisfying” (Householder). If you’ve never had
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that first curiously satisfying sip, the trendy boba tea cafes that are sweeping Silicon Valley, and many other areas, may seem baffling. The posters featuring ultraviolet potions of cream, sugar, and fruit juice can be bemusing to anyone who thinks of tea as something to be enjoyed plain. Modern tea culture has preserved the traditional method of preparation, while also branching out into a new era of artistic expression, broadening the tea drinking demographic. Moreover, a new awareness of the impressive health benefits of tea has lured in new tea drinkers.
Photo: Cooked and Raw Boba
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The Tea of Knowledge
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efore we can start exploring tea, it is important to first be aware what tea is. Tea Class, Tea Education informs us that any tea that is not “herbal” is composed of Camellia sinensis leaves. Camellia sinensis is a tree from the evergreen family, with two major strains, Camellia sinensis sinensis, and Camellia sinensis assamica. Camellia sinensis sinensis is found in elevated regions of China. It is small, only 5-15 feet, and delicate, growing tender leaves in only 5 short intervals around the year. Sweeter, milder teas tend to be harvested from these trees. Camellia sinensis assamica is a bolder, stronger plant, originating in the rainy warm climate of India. They are powerhouses of production, growing up to 60 feet tall, yielding leaves every 8-12 days. Stronger, more robust teas can be made from the Camellia sinensis assamica
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variety. When picked, the leaves may or may not be oxidized, which is when they are exposed to the air before they are dried, changing their flavor. After this, they may be “rolled,” a process that coaxes the leaves to release their juices and oils, as well as crushed, cut, or fermented. Heavily fermented and oxidized teas are stronger, and smokier while minimally processed teas are milder and fresher. Different varieties of tea come from different preparations and plants, although most teas you will see on the store shelf are a blend of species and techniques. Herbal tea is a lot more varied, because it is brewed from any plant other than Camellia sinensis. This includes flowers, herbs, fruits, and even weeds such as stinging nettles (Tea Class, Tea Education).
Photo: Black Tea Leaves
What is green tea� As detailed by Teatulia, the organic tea purveyor, green tea is made when growers cook Camellia sinensis shortly after it is picked, to prevent oxidation. The leaves are then either dried in a pan, resulting in a flavor closer to that of chocolate or smoke, or steamed, rendering a fresher, more floral taste.
What is white tea� White tea is one of the mildest teas. It is made from the young leaves of the Camellia sinensis plant, and the tea that goes through the least amount of oxidation, according to Teatulia. It has a fresh, mild, sweeter flavor, not at the expense of the caffeine content. Its mouth feel is cool and fresh, that is, as June describes it, “kind of minty” (Scarlett). Linnor described it as having “just like a hint of floral” (Gladomain).
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Photo: Hibiscus Tea and Osmanthus Tea
What is Black tea� Teatulia defines black tea as tea that has been completely oxidized, then dried, to preserve its freshness. It has a higher caffeine content than green tea, and generally comes from the Assamica variety of tea. My interviewee June is very picky when it comes to teas: “green tea is pretty bland to me.” She also said some green teas taste like “soap” and “grass” (Scarlett). However, when I served her black tea, she exclaimed, “Whoa! I actually like this one!” June elaborated, saying “Because it’s like that right balance of bitter and sweet, but at the same time, they’re not separate either so like--and it doesn’t have, in the aftertaste, is the exact same as the original, like when you first taste it.” The fact that June enjoyed the black tea, although she is not fond of green tea, shows that they have different qualities that can be appreciated for different reasons.
What is Oolong tea� Oolong tea is neither black or green tea. While black tea is fermented and fully oxidized, and green tea is minimally oxidized, teatulia tells us that oolong lays in the middle. Oolong is Linnor’s favorite tea, so I asked her what she likes about it. She responded “It has great flavor. It’s like a burst of flowers in your mouth” (Gladomain). She continued, “I start thinking of cherry blossoms when I drink oolong, for some reason, even though it doesn’t taste like a cherry blossom” (Gladomain).
Photo: Butterfly Pea Tea and Green Tea
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What is Pu-erh tea� Pu-erh is fermented after it has been dried and rolled according to art of tea, while milder teas are generally dried and preserved nearly almost immediately after being processed. Its flavor is strong and earthy, that Linnor describes as being “like a filling to a chocolate” (Gladomain). It shines through any other flavors strongly, and emphatically. When I offered a pu-erh based drink to some of my other interviewees, Ms. Diane commented “Smells good” (Tom). Another one of my interviewees simply proclaimed “Wow!” (J. Wright), due to its strong taste and smell.
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What is herbal tea� I like to think of herbal varieties as the beatnik hippies of tea. As the only teas that are brewed from roots, flowers and fruits other than the Camellia sinensis plant, they promote nonconformity. Herbal teas such as hibiscus, butterfly pea flower tea, elderflower, osmanthus blossom, and chamomile, are flower children in a very literal sense. They lend their floral charm, and fierce individualism to their unique flavor profiles, giving them a bit of flare. From the spicy tang of hibiscus, to candy like sweetness of goji berry, no two herbal teas share the same taste, or even color. Herbal tea lacks caffeine, which is part of its appeal, as one tea lover, Patrick stated “I will very often have chamomile tea or mint tea or decaf tea as I did just now. Because I don’t usually have caffeine after lunch time”. This highlights the importance of herbal tea in a tea drinker’s life, because it allows them to drink tea, even when they would prefer not to drink caffeine. This can help a tea drinker maintain a healthy energy level in their day, unless of course they’re “partying in Ireland, in which case my day rhythm is blown off completely” (Robertson).
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“oolong tEa is, wEll, it’s DElicioUs. it has grEat Flavor. it’s liKE a bUrst oF FlowErs in yoUr moUth.” Linnor Gladomain 20
“it’s liKE that right balancE oF bittEr anD swEEt, bUt at thE samE timE, thEy’rE not sEParatE EithEr.” June Scarlett
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Tea (Over) Time M
ikhail Ivanov tells the story of how tea was introduced endeavors. In America, it became the target of political protest to Russia in his article Steeped in Tradition. It was in the Boston tea party. However, tea’s country of ancestry was 1638, when Tsar Mikhail Fyodorovich received a China. Although it is difficult to pinpoint tea’s exact origin, gift from Khan Altyn, a “foreign herb” that was “solid, hard there is story enshrined in legend, that is generally accepted to chew and bitter tasting.” He was offended that Khan to be the making of the first cup of tea in history. The legend Altyn had sent him such a useless gift. However, when the has it that emperor Chen Nung was heating some water in Mongolian diplomats informed him that it was meant to be his garden, when a few leaves from a Camellia sinensis bush brewed in boiling water, not eaten, he was intrigued. After fell into the pot. He took a taste of the amber liquid, and was brewing the curious leaves, he was won over. In Britain, tea immediately enraptured by the flavor. He preached about the was popularized by King Charles II and his wife Catherine of “divine” flavor of tea, and its health benefits, even writing a Braganza, especially among nobles. It also became a stepping book called the “Pen Ts’ao” about tea (Ivanov). China is still stone to expanding the British empire, with the founding and home to traditional tea, and tea ceremonies, however, it has expansion of the East India Company, and other profitable also been the birthplace of tea trends.
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Photo: S’mores Hot Chocolate
MighTea T
ea is no longer a drink consumed simply for the pleasure of it. A lot of people drink it for the flavor, but there are also many health benefits that have been uncovered by recent research, that attracts some people to tea. To begin with, tea may help with weight loss, according to UCLA researchers. They found that tea does this by reducing the population of bacteria in the digestive tract linked to obesity, allowing the growth of bacteria that promotes the growth of “lean mass.” Another benefit of tea was discovered by Seton Hall researcher Tin-Chun Chu, who found that “Processed tea extracts (or ‘polyphenols’) can fight bacteria and when combined with antibiotics in vitro, modified green tea extracts can boost
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the effectiveness of some of the most commonly prescribed antibiotics— such as Ampicillin— by up to more than 400% when compared to antibiotics alone. Green and black tea extracts aid antibiotics, which were previously ineffective against ‘superbugs.’” This quote introduces the very real possibility that tea has antibiotic properties. It is particularly important to note that tea proved potent against antibiotic resistant bacteria, due to the fact that it may become a viable treatment in the future, against otherwise nearly impossible to remedy infections. Tea drinkers may not need a doctor to provide these wholesome chemicals, as they are consuming these polyphenols on a regular basis.
Photo: Green Tea
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The Greening of Life L
ong term antibiotic effects of polyphenols remain unknown, however their benefits should not be underestimated. Other research, such as that conducted by the Rutgers University Laboratory for Cancer Research, has found that tea’s polyphenols help inhibit tumor growth. The researchers exposed mice that had been given tea, and mice that had not been given tea, to cancer causing conditions. They observed that “the tea-drinking mice saw a 70-90% reduction in skin tumors over mice given water” (McCord).These findings seem to translate to humans, as a statistical correlation between increased tea consumption and decreased skin tumors was also found in humans. Besides cancer prevention, coffee drinkers as well as tea drinkers will be happy to hear that evidence has been found that caffeine can have other life extending properties. In one study, Harvard researchers injected a sample of roundworms with CGA (Chlorogenic acid), the ester of naturally occurring caffeine (the kind found in tea, coffee, and honeysuckle) to
Photo: Winterflower
observe its effects on their vitality. They reported that “worms that received the CGA lived as much as 20.1% longer than those that did not, and appeared healthier than the others, with delayed age-related decline of body movement and improved stress resistance” (Molineaux). This implies that humans may be able to reap the same benefit from the antioxidants and stress reducing components of tea. As well as the CGA, tea contains flavonoids that slow down the oxidation of cells, which is the cause of aging. Other antioxidants found in tea are Vitamin C and carotene, which help the body build cellular structures. As for stress reduction, the amino acid Theanine which is found in tea, could be responsible. Tea has also been found to help prevent tooth loss. According to professor of periodontics Christine Wu, “The beverage interferes with harmful bacteria in the mouth that form dental plaque,” (Black Tea May Keep the Dentist Away) which delays the decay of teeth, increasing their longevity. Knowing that tea consumption can help improve quality of life in later years, by
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reducing tooth loss, and slowing aging, incites many people to drink tea, however the benefits a tea drinker can reap in later life go beyond that. According to researchers from the National University of Singapore “Regularly drinking a cuppa (or three) of tea — green or black — may cut the risk of dementia among older adults by 50 percent” (Sagon). Even for those who have a genetic likelihood of developing Alzheimer’s can be benefited by tea, as the researchers found that “regular tea consumption may cut their risk by 86 percent” (Sagon). In other words, tea may be able to help humans retain mental acuity in later life, regardless of preexisting risk factors. As well as an increase in mental health during later years,
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tea drinkers can also enjoy a boost in immune health. The writers of the medical journal Life Extension have found that “Natural interventions including reishi mushroom, cistanche, and Pu-erh tea may help counteract age-related immune decline” (Protocols in Disease Prevention and Treatment). Put another way, the natural decrease in the strength of the immune system due to aging may be slowed or delayed by tea. This means that tea can decrease the frequency and intensity of ailments in later years. Tea can even help increase the lifespan of those who are prone to heart attacks, according to a few studies, including one by the Harvard School of Public Health. In this study, they examined 1,900 patients who had suffered from heart
Photo: Tea Tray, Tea Samples
attacks in the past. They discovered that “People who drank heart events,’ says lead researcher Kenneth Mukamal” (qtd.in two or more cups of tea daily had a 44 percent lower death rate Vegetarian Times). As age increases, so does the risk of having because of its strong antioxidant properties. ‘This is a high-risk a heart attack, however tea cuts that risk by nearly half, allowing group of people who are prone to another heart attack or other for a healthier aging process. 29
A Whole Brew World
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ealth benefits are not the only factor that attracts people to modern tea culture. The introduction of boba into American tea culture has ushered in a renaissance, a colorful fruity explosion that is bewildering to some onlookers. Tea enthusiasts have added more dimensions to basic green, black and oolong teas with a virtual garden of other flavors and textures. Instead of opting for white sugar, many home brewers and tea cafes have decided to compliment their tea with another flavor in the form of an infusion or syrup. Syrups can add a fragrant hint of vanilla, the candy like sweetness of
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concentrated fruit, or the earthy warmth of nuts. When one of my interviewees tasted pu-erh with vanilla syrup, she said, “This is good, it reminds me of strawberry agua fresca. I’ve had one with vanilla in it” (K. Wright). For a subtler flavor, without the potent pep of sugar, a tea infused with blossoms, fruit, or herbs (such as mint), is more appealing to some people. This became evident when I served a tea infused with cloves to my interviewees. Jerry said, “I love the cloves in it” (J. Wright), while the dungeon explorers described the experience, saying “When you get to the bottom, it’s like, oooh!” (Ravendor), and “The finish of the drink is really good” (Holographia). My
Photo: Jellies and Popping Boba
interviewees’ reactions demonstrate that infusions can enhance the taste of tea, and give it a more complex flavor profile. To achieve a more substantial flavor boost that provides a summery crispness and tang, some mix tea with fresh fruit juices or purees. After tasting an oolong and mango juice drink, Kailani stated “It has all the elements that I like of… mangos... but it doesn’t have the elements that I don’t like, which, like the soapiness” (K. Wright). In this case, the tea dampened the “soapiness” of the mango, creating a product better than both the juice, and the tea alone. Clear teas are lighter and more refreshing, while milk teas are heavier and richer. When I offered my interviewee Linnor a Thai milk tea, and she said. “It smells like some sort of pastry
almost.” The creaminess of milk teas turns them into a liquid confection. Some add creaminess to their teas with plain milk or cream, while some prefer the flavor of coconut milk. Other, more adventurous forms of dairy additives that are currently slightly more obscure include salted cheese and puff cream. Salted cheese is “a mix of cream cheese, whipped cream, milk and rock salt floating on top” (Burrell). As for puff cream, an employee at a tea cafe informed me that it is a type of custard. It has a similar texture and taste to pastry cream, so tea with puff cream has a lot of the same appeal as a cream puff. Additives do not always have to be mixed into the tea in order to compliment it. Many ingredients are classified as “toppings,” which is somewhat odd, as they always sink to the 31
Dry herbs, Sweeteners 32
bottom. The most famous topping is boba, which are “small marbles of tapioca” (Merriam Webster). Boba was very popular with my tea loving interviewees, Mars Capone went so far as to say “everything’s always better with boba.” when I asked her if she would like boba in her drink. “Jellies” are little crisp pieces of gelatin that come in a variety of fruit flavors, as well as grass and coffee. My interviewee Linnor always resisted toppings in her drink, because she does not like boba. However, when offered jellies, she proclaimed, “Ooh, jellies are delicious!” (Gladomain) which means that she can still find a topping she likes in boba tea cafes, even though she isn’t a fan of the traditional boba. Popping boba is not tapioca like the original boba, rather they are small translucent spheres filled with flavored syrup. The most popular flavors are fruit flavors, however other flavors, such as yogurt, exist as well. June told me the story of when
she first discovered popping boba: “I was with my sister and she started laughing at my reaction because I thought it was really cool. I was like a little kid… This was only two years ago” (Scarlett). Many people react with excitement and wonder to popping, because popping the boba is such a unique experience. June further explained the experience, saying “It reminded me of an actual bubble, but a good tasting one that you can eat” (Scarlett). Another popular topping is egg or almond custard, which is custard that is thick and gelatinous enough to remain solid in tea, but soft enough to suck into a straw, optionally with almond flavor. Some tea drinkers prefer chunks of taro, or chopped fruit in their tea. The newfound variety of colors, flavors and textures has expanded the tea drinking community by allowing tea drinkers to customize tea in a way that satisfies them.
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“Everything’s always better with boba!” Mars Capone
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Mars Capone
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“I’m a chemist!” June Scarlett 36
You and Tea
T
here is a vast community of tea artisans open for exploration. Anyone can almost definitely find a style of drink that appeals to them in particular. However, you do not need to venture outside of your home to find your perfect tea drink. In fact, a few of my interviewees said that they sometimes preferred home made tea drinks. Panda compared Thai tea from scratch to Thai tea from a cafe, or a store: “If you sold this Thai tea, I would buy this over the other Thai teas that they sell at stores because this is so perfect… they [Thai tea from stores and cafes] are like so overly sweet and I’m like, why? I just want to taste the tea” (Holographia). Rowena said something similar when I served her an original recipe. “I know if I left school everyday and I saw Starbucks or Peets Coffee, I’d skip it for this.” If you want to create your own drinks, there is a broad array of tools a home brewer can use to flex their creativity. A variety of exotic and fun teas are available online or in an international grocer, teas such as roasted oolong, butterfly pea tea, rose and passion fruit. Toppings and ingredients that you commonly find in bubble tea cafes are also readily available, both in stores and online. Tea lends itself to experimentation, and many creative flavor combinations. For my final interview, I set up a table with all of the ingredients I could get my hands on, and I told Linnor and June to create their own special cup of tea. They both chose a unique glass for their
creation. Linnor concocted a magnum opus, a floral oolong fruit punch with eight different fruit flavors, and a colorful splash of grenadine. June treated the task as a science, even proclaiming “I’m a chemist!” (Scarlett). She experimented with three different drinks. She tried adding peach juice to black tea, but when she did not like how that turned out, she started over. June found that the tartness and sweetness of pomegranate juice, and the bitterness of the tea worked well together. Afterwards, she created a tropical blend of hibiscus, passion fruit, with a spoonful of strawberry popping boba. The process, and the results were vastly different between my two interviewees, however they were both happy with what they had created. Linnor’s glass bloomed outwards like a flower, bright and open. June’s glass was thin and elegant, it was not overstated, but the warm brown color made it beautiful in its own regard. They both have extremely different temperaments, and diverse tastes, however tea found a way to satisfy, regardless.
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Works Cited
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Householder, Betty. “Aahh Boba Tea.” Received by Alice Householder 21 Mar. 2018. “Camellia Sinensis.” TeaClass. Adagio Teas. www.teaclass.com/lesson_0111.html. Accessed 19 Apr. 2018. “What Is Green Tea?” Teatulia, www.teatulia.com/tea-101/what-is-green-tea.htm. Accessed 19 Apr. 2018. “What Is White Tea?” Teatulia, www.teatulia.com/tea-varieties/what-is-white-tea.htm. Accessed 19 Apr. 2018. Conley, Amberjune. Personal Interview. 31 March 2018 Garcia, Katrina. Personal Interview. 10 March 2018 “What Is Black Tea?” Teatulia, www.teatulia.com/tea-varieties/what-is-black-tea.htm. Accessed 19 Apr. 2018. “What Is Oolong Tea?” Teatulia, www.teatulia.com/tea-varieties/what-is-oolong-tea.htm. Accessed 19 Apr. 2018. Robertson, Patrick. Personal Interview. 3 March 2018. “Home.” Art of Tea, www.artoftea.com/pu-erh-tea-types-and-variants. Accessed 3 May 2018. Tom, Diane. Personal Interview. 11 March 2018. Wright, Jerry. Personal Interview. 11 March 2018. Ivanov, Mikhail. “Steeped in Tradition.” Russian Life, Sept. 2001, p. 58. Global Issues In Context, http://link.galegroup. com/apps/doc/A78975219/GPS?u=moun43602&sid=GPS&xid=29b6acac. Accessed 3 May 2018. Moster, Roxanne, and UCLA. “Black Tea May Help with Weight Loss, Too.” University of California, 2 Oct. 2017, www. universityofcalifornia.edu/news/black-tea-may-help-weight-loss-too. Accessed 3 May 2018. David Hopper. “Tin-Chun Chu, Seton Hall University – Tea Extracts Boost Antibiotic Performance.” Astronomy to Zoology, academicminute.org/2016/06/tinchin-chu-seton-hall-university-tea-extracts-boost-antibiotic-performance/. Accessed 3 May 2018. McCord, Holly. “More good news in tea leaves.” Prevention, Mar. 1995, p. 51. Student Resources In Context, http://link. galegroup.com/apps/doc/A16745786/GPS?u=moun43602&sid=GPS&xid=d163fdd9. Accessed 19 Apr. 2018. Sam Molineaux. “Good News for Tea Drinkers: Caffeine Key to Longer Life.” World Tea News, worldteanews.com/news/ caffeine-key-to-longer-life?NL=WTM-001&Issue=WTM-001_20160726_WTM-001_6&sfvc4enews=42&cl=article_1 _b. Accessed 3 May 2018.
“By Chemistry” The Tea Spot - Making Loose Leaf Tea Your Everyday theteaspot.com/tea-health-benefits-properties.html. Accessed 19 Apr. 2018. “Black Tea May Keep the Dentist Away.” USA Today, Oct. 2001, p. 13. Student Resources In Context, http://link. galegroup.com/apps/doc/A79340044/GPS?u=moun43602&sid=GPS&xid=537cb7d6. Accessed 19 Apr. 2018. Godoy, Maria. “Tea Tuesdays: How Tea + Sugar Reshaped The British Empire.” NPR, 7 Apr. 2015, www.npr.org/ sections/thesalt/2015/04/07/396664685/tea-tuesdays-how-tea-sugar-reshaped-the-british-empire. Accessed 3 May 2018. Sagon, Candy. “Drinking Tea May Help Improve Cognitive Function.” AARP, 22 Mar. 2017, www.aarp.org/health/ brain-health/info-2017/drinking-tea-may-reduce-dementia-risk-fd.html. Accessed 19 Apr. 2018. “Just-Published Protocols in Disease Prevention and Treatment.” Life Extension, Sept. 2017. Student Resources In Context, http://link.galegroup.com/apps/doc/A518437989/GPS?u=moun43602&sid=GPS&xid=f0044bb9. Accessed 19 Apr. 2018. “Tea up. (scoop: health/fitness/nutrition/diet supplements/personal care/environment).” Vegetarian Times, Aug. 2002, p. 13. Student Resources In Context, http://link.galegroup.com/apps/doc/A89076018/GPS?u=moun43602&sid=GP S&xid=07292332. Accessed 19 Apr. 2018. “Boba.” Merriam-Webster, 20 Oct. 2011. www.merriam-webster.com/dictionary/boba. Accessed 3 May 2018. Burrell, Jackie, and Jessica Yadegaran. “7 Temptations in a Tea-Spot: From Secret Doors and Gardens to Tea Sommeliers and Choco-Chais.” The Mercury News, 13 Jan. 2018, www.mercurynews.com/2018/01/13/7-eclectic-bay-area-teahouses-and-cafes/. Accessed 3 May 2018. Wright, Kailani. Personal Interview. 11 March 2018. Carrington, Layla. Personal Interview. 10 March 2018 Magal, Prahita. Personal Interview. 10 March 2018 Li, Venus. Personal Interview. 10 March 2018 Todd, and Diane. “Easy Thai Tea Recipe | Homemade Thai Iced Tea Recipe.” White On Rice Couple, 22 Apr. 2018. Accessed 3 May 2018.
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S’mores Hot Chocolate
You will need... • • • • • •
¾ cup milk 2 teaspoons roasted oolong 2 teaspoons chocolate 1 teaspoon brown sugar A Spoonful of marshmallow fluff Graham Crackers
Makes one serving. Bring the milk to a boil, and add the tea (if you are using a stove, remove the milk from the heat while brewing the tea). Brew for a minimum of 10 minutes. Strain out the tea leaves, and separate a small amount of the milk mixture, and heat it up again. Mix in the chocolate, and the brown sugar (this assures that the chocolate melts thoroughly, and does not form a film on the surface). Add the mixture to the rest of the milk tea, and mix thoroughly. Store and reheat, or serve immediately. To serve, pour the hot chocolate into a mug or glass, add a spoonful of marshmallow fluff, and top with Graham cracker pieces. 41
Raspberry Rhubarb
You will need...
• 1 stalk of Rhubarb • ½ tablespoon raspberry syrup and ½ tablespoon water (set aside) • ½ cup boiling water • 1 tea bag of raspberry tea • 1 tablespoon raspberry syrup • A handful of mint • Optional: Sugar for rim Makes one serving. Boil the ½ cup water, and add the tea leaves, brew for 10 minutes, and remove the tea leaves. Add the rhubarb, ½ tablespoon syrup, and ½ tablespoon water to a saucepan. Cook at medium to high heat, until rhubarb is soft enough to be mashed with a spoon. Pour into a strainer. Take ½ tablespoon of the resulting juice, and add it to the tea. Add the remaining syrup, as well as the mint. Either leave the mint to infuse naturally, or muddle. Serve cold. 43
Arnold Palmier
You will need... • • • • •
½ cup plus 3 tablespoons boiling water 1 tea bag of peach tea ½ tablespoon lemon juice 3 tablespoons water 1 tablespoon honey
Makes one serving. Add the tea leaves to the boiling water, and brew for 5 minutes. Remove the tea, and add the honey right away (if the tea has already cooled down, microwave the honey so that it melts enough to dissolve) as well as the juice. Serve cold.
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Earl Grey Cocoa
You will need... • • • •
2 bags of earl grey tea 9 tablespoons milk 4 tablespoons chocolate Dash of vanilla syrup, or vanilla extract
Makes one serving. Bring the milk to a boil, and add the earl grey tea bags. Brew for at least five minutes, more for a stronger flavor. Separate a small amount of the milk tea, and reheat it. Melt the chocolate in the milk you set aside, to avoid the chocolate only partially melting, and forming a film when left to rest. Add the melted chocolate mixture to the tea, and stir thoroughly. Add vanilla syrup to taste, or vanilla extract if the chocolate has sweetened the tea adequately. Pour into a mug, and serve warm. 47
Oolong Sunset
You will need... • • • • •
½ cup boiling water 1 tea bag oolong tea ½ cup mango juice 1 tablespoon lemon juice 1 tablespoon grenadine
Makes one serving. Add the tea to the boiling water, and brew for 20 minutes. Remove the tea and add the mango juice, lemon juice, and grenadine. Serve cold.
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Dragon Egg
You will need... • • • • • • •
1 cup boiling water 1 teaspoon butterfly pea tea 5 tablespoons lychee syrup 5 tablespoons orange juice 15 tablespoons cucumber dry soda Lime juice to taste Optional: Mint sugar, lychee popping boba
Makes five servings. Add the tea to the boiling water, and brew for five minutes. Remove tea, and add lime to taste. Combine with lychee syrup and orange juice and divide between five glasses. Add a splash of cucumber dry soda to each. Add boba, if desired. 51
Acai Passion
You will need... • • • • • • •
1 cup boiling water 1 tea bag acai berry tea 4 tablespoons passion fruit syrup 4 tablespoons lemon juice 4 tablespoons orange juice Four cloves Optional: passion fruit popping boba
Makes four servings. Add the tea and cloves to the boiling water, brew for 10 minutes. Remove tea, and let cloves sit for at least another hour. Remove cloves, mix with passion fruit syrup, lemon juice, and orange juice. Add boba, if desired. 53
Coconut Thai tea
You will need... • • • • • • • •
4 cups boiling water 4 tea bags black tea 2 anise stars 2 cloves 1 green cardamom clove, cut open ½ can coconut milk Vanilla syrup to taste Optional: Tapioca pearls
Makes a pitcher with up to 8 servings. Brew the tea, anise stars, cloves and cardamom together for at least three hours. Strain, and add coconut milk and syrup. Add boba, if desired. 55
Red Passion
You will need... • ½ cup boiling water • 1 tea bag hibiscus tea (red zinger is easiest to find) • 2 ½ cups raspberry juice • 2 tablespoons honey Makes 6 servings. Add the tea bag to the boiling water, brew for 5 minutes. Add juice and honey. Serve cold.
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Apricot Osmanthus
You will need... • • • • • •
3/4 cup water boiling water 1 teaspoon osmanthus tea 1 cup apricot juice 16 basil leaves Vanilla dry soda Lemon juice to taste
Makes 4 servings. Brew the tea in boiling water for 10 minutes. Add the apricot and lemon juice, and muddle in the leaves. To serve, divide between four glasses, and top off with vanilla dry soda. 59
Hong Kong Coffee Milk Tea You will need... • • • • • •
10 tablespoons boiling water 1 tea bag black tea 4 tablespoons evaporated milk ½ teaspoon instant coffee Vanilla syrup to taste Optional: Tapioca Pearls
Makes 1 serving. Add the tea to the boiling water, brew for 10 minutes. Remove tea, add milk and coffee. Stir, then add syrup. Serve cold. Add boba if desired.
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Strawberry Pu-erh
You will need... • • • • • •
5 strawberries ½ cup boiling water 2 teaspoons pu-erh 1 tablespoon vanilla syrup 1 tablespoon lemon juice Optional: Strawberry popping boba
Makes 1 serving . Add tea to boiling water, brew for 10 minutes. Remove leaves, pour tea into blender. Add 5 strawberries, blend together. Strain, and add vanilla syrup, lemon, and boba if desired. Serve cold. 63
Winter Flower
You will need... • • • • • • •
1 cucumber ½ cup water Handful of mint 1 cup of boiling water 1 tea bag jasmine tea 4 tablespoons winter melon tea Lemon to taste
Makes 4 servings. Blend together cucumber, mint and ½ water. Strain, then set aside. Add tea bag to 1 cup boiling water, and brew for 10 minutes. Combine tea and cucumber mixture, Add winter melon, and lemon. Serve cold. 65
Chai Milkshake
You will need... • • • • •
1 cup boiling water 2 tea bags chai tea 1 scoop vanilla ice cream 1 tablespoon white chocolate chips 1 teaspoon cocoa powder
Add tea bags to boiling water, brew for 10 minutes. Add white chocolate chips, and mix until they are melted. Blend with the vanilla ice cream and the cocoa powder, serve immediately.
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About the Author
F
iona Householder O’Neill’s two passions in life are hospitality, and fantasy. Hence, she will try to put a fairytale-esque twist on everything she does for her guests, to make the experience more memorable, and magical. This is why she gravitates towards the tea community, because of its artisticness, ingenuity, and warmth. She enjoys hosting get togethers with family and friends now, but she also hopes to have a future in the service industry, whether that be businesses like restaurants and hotels, or events such as weddings. To see my documentary website
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Fiona Householder O’Neill