sisterMAG Issue 21

Page 1


#sisterMAG21 : TEA CUPS

Teacups made from paper: A L I C E W I L L I A M S O N






Fashion meets Twingo Our Fashion Blogger Shooting with Renault Twingo


Tee Rituals worldwide Liv Hambrett takes us from India to Russia and explains their tea traditions and rituals


T.Time sisterMAG presents Special.T machine and teas by Nestlé

Being a Good Host – sisterMAG Dinner sisterMAG asked bloggers to join them for a dinner with IKEA


Startup Spotlight: Gewürzkampagne


The tea cocktail of the issue from Nadine / Dreierlei Liebelei


Nature Morte


Tea Roses and more … fascinating floral arrangements by Elodie Love

Photographer Annie Gozard takes us to the green tea destination


Tea in Sri Lanka


How to do tea like an East Frisian Thoughts by Liv Hambrett


British Teatime …and where you should drink tea in Great Britain


The Tradition of Tea in India


Natural beauty products with green tea


BeauTEA Products …found for you by Yasmeen Dabu

168 172

Startup Spotlight: Teatox

Experiment of a Skinny Detox Kur by Marieke Dammann






Dress For Success with »House Of Cards«

How the »White Gold« was invented twice

The first sisterMAG Roundtable talks about the concept of »Dress For Success« and the Netflix series »House Of Cards«

Alexander Kords discovers the history of porcelain


Tea Time with Frau Herzblut Recipes from Carolin Strothe aka Frau Herzblut


Teacups made from paper: A L I C E W I L L I A M S O N



sisterMAG Special Advent Calendars



Teatime Recipes Claudia Gödke takes us to a hidden garden with recipes for a perfect teatime

Mini Teacups from Designed By Alice Inspirations Calendar from Lebenslustiger XMAS-Butterflies from Monsterscircus XMAS Bulbs from House Lars Built sisterMAG Girls von Emma Block


Play Hooky and drink tea Book review about Tom Hodgkinson's bestseller »How To Be Idle«

24 things in London – Travel tips of the sisterMAG editorial team Christmas in Copenhagen – Discoveries by Tanja Timmer


Slow Movement An ode to idleness by Simone Hawlisch with the perfect recipes for the walk in the forest


A Race against Time The phenomenon Startup »wristwatch«

Issue 21 | November 2015



Our cover model Mary was seven months pregnant during the shooting. Did you notice? @tonneu


Dear readers »Making time« is a concept with which I have long struggled. The logic of time itself has never quite revealed itself to me. Looking back at the past year it seems to have gone on forever. Not only has the COP and COTP team grown to twice its size we’ve also compiled, »layouted« and published twice as many issues. From six issues last year our output will have grown to eleven issues of sisterMAG, Lebenlang and Dearsouvenir by the end of 2015. A fact at which we should all marvel for a moment, pause and take a deep breath. And thinking about deep breaths we have created this issue

Editorial by Thea in the vein of the slogan »keep calm and drink tea«. Using a tea cup as our visual starting point, we have defined a variety of sections covering everything from the history of both tea and china (i.e. porcelain) to latest trends in the tea market including Teatox and Special.T.

»Time does not go by faster than it used to, but it is us hurrying by at greater speed.« G E O R G E O RW E L L

Not losing sight of any details of the intricate hamster’s wheel that is digital publishing is a huge challenge.



The wonderful teacups from Frau Herzblut

top: The long table during our sisterMAG-IKEA dinner right: In our Fashion Shooting (p. 26) the watches were given to us by Kapten & Son

Which is why we are incredibly excited to welcome our newest member to the sisterMAG team: Nadine Steinmetz joined as our Director Operations and will be bringing some much needed order to our creative chaos. Even before her official start at CO(T)P she became an important part of issue #21­modeling for our House Of Cards feature. These photos also represent the implementation of an idea I have wanted to bring to life for months: the sisterMAGRoundtable – which I now hope will establish itself as a feature category. Its inauguration was dedicated to our Netflix feature


which brought seven experts from the fields of fashion and business to the table to discuss the topic »Dress For Success«. You can watch the full video on page 182 .

Time stays long enough for anyone who will use it. L E O N A R D O DA V I N C I

The work and effort that went into the production of this film is mirrored in the entire issue. We have definitely reached a whole new level of effort with our features in issue 21. We filmed the roundtable surrounded by no less than


Our giant paper flowers made by Marie for the Renault shooting and the German cover picture. 8

five cameras and four cameramen and equipment piling up in our new office. Aching muscles in our arms and legs still reminds us of the physical labour that went into another shooting: four days with five fashion bloggers and four Renault Twingos. You’ve already got a first impression of the results on our cover, but make sure to check out the full feature including several videos from page 26 . We didn’t just repeatedly push four cars from one end of a beautiful old factory production hall in the Berlin borough of Wedding to the other; we also hauled moveable scaffolding




from Filmverleih Babelsberg (a film

Marie during the Renault shooting

production and distribution company). And let’s not forget the larger-thanlife paper flowers crafted by our creative fairy Marie. Thanks to her our workshop looked like a beautiful sea of flowers for four glorious days. The last few months have shown that we are able to mount any kind of production, prep work or event at our office. And for a few weeks now it has actually been fully equipped: we have finally got our IKEA #sisterMAGkitchen which received its festive dedication at our IKEA dinner with several of our good food blogger friends. Read more about this brilliant evening from page 120 .

EDITORIAL TEA Our friend and videographer Trine waiting for the shooting to start

Take your time, read a book and try Claudia's recipes

Designer Helena Melikov and Toni during our office warming party Luisa in action: She is responsible for the Social Media channels


Just a few days ago, at the beginning

ironic inverted commas) which used to

of November, we also had our official

be located at this URL was something

office warming party and a proper do.

we had cobbled together even before

for details and

our first issue went live. My sister Toni

Check out our blog

pictures from that night.

And by mentioning the blog I have moved smoothly into our last bit of exciting news: sisterMAG has finally found its own new home at sister-

and I were sitting at the kitchen table in our parent’s house and our grandma had just offered to invest in our magazine. For the past three years the »website« has been weighing on our minds but it wasn’t until we partnered with





. The »website« (and

managed to make it something worth

please make sure you imagine me

the name and association with the

gesticulating wildly to indicate the

magazine. Read Luisa‘s blog post

about what there is to check out and discover. And yes: We have finally got an archive, too. ;).

If you make time it will give something back to you. ERNST FERSTL

As you can see our daily lives at sisterMAG are a struggle between two opposites: order

and chaos. And even though we are already busy getting our next issue in shape - to make sure it’s with you well in time for Christmas – we will make a point to make time to sit down, relax and have a cup of tea: because the moment when you browse our latest issue and send us your comments – even if it’s just to tell us you have found a typo – is the one we treasure most!

Thea & sM-Team


Breakfast Meeting with Alex, Toni & Luisa

EDITORIAL TEA left: Selfietime (or Snap足chat) with Yasmeen & Laura below: Fashion Director Evi Neubauer


top: Our Startup Special about watches. (Foto: Daniel Wellington)

Issue 21 | November 2015







Since our Matcha workshop in #sisterMAG14: Matcha Latte without sugar because it wakes you up

White Tea from Paper and Tea

A fine Darjeeling, only two minutes brewed

EVI NEU Fashion

Green t Morroc

LAURA GLABBATZ Content Manager


YASMEEN DABU Content Intern

Green tea because the effect changes with the brewing time and it either wakes you up or calms you down

An aromatic tea, e.g. »Kashmir Chai« from Kusmi Tea

Winter Magic from Teekanne


UBAUER n Director

tea with can mint

NADINE STEINMETZ Director Operations

SANDRA ROTHFELD LUISA SANCELEAN Content Manager Manager Marketing & PR

Ginger Tea because it tastes good and gives you energy for the day

HELENA MELIKOV Design I love fresh giner tea, with lemon and honey. Both in the morning to wake up but also cozying up with a cup of tea on the couch

Twinings English Breakfast Tea :)


Fresh mint tea, because it's a real all-round man: Refreshing in summer and ­ a warm-up in winter

IRA HÄUSSLER Editorial Decaf PG tips (Black Tea) – because it reminds me of Great Britain

Issue 21 | November 2015



The American is not only the head of the successful blog »House That Lars Built«, but also a good friend of the sisterMAG team. Now we are just waiting for her to come visit us in Berlin! LIV HAMBRETT AUTORIN


THE COVER PHOTOS Marco di Filippo HAIR & MAKEUP Jana Kalgajeva MODEL Diana & Mary DRESSES Evi Neubauer SETDESIGN #sisterMAGteam

The Australian lives in Germany since 2010 and became our tea expert for this issue of sisterMAG. She wrote several articles about the origin of tea and tea rituals world-wide. She became especially attached to the rituals of the East Frisians. JANA KALGAJEVA STYLING

The biggest production of this issue was accompanied by stylist Jana Kalgajeva, who kept her calmness through four busy days of the Renault shooting. She is the reason our bloggers just look fabulous.


Jump to their website or Online portfolio by clicking on the link symbol or the name

TEXT Claire Cunningham

Liv Hambrett

Yasmeen Dabu

Simone Hawlisch @fraeuleinsonntag

Katrin Schepers

Marieke Dammann

Alexander Kords

Rabea Tanneberger

Barbara Engels XING Annie Gozard

Thea Neubauer @thneu

Juliane Eva Reichert Linkedin

Tanja Timmer @tanjatweets

Luisa Sancelean @louisancel


I L L U S T R AT I O N & L AY O U T Emma Block

Helena Melikov

Mathilde Schliebe

Marie Darme LinkedIn

Thea Neubauer

Alice Williamson

T R A N S L AT I O N Katrin Greyer

Ira H채ussler

Maria Foh

Alexander Kords

Tanja Timmer

Issue 21 | November 2015

PHOTOGRAPHY Marco di Filippo Annie Gozard

Patricia Haas

Cristopher Santos

Ashley Ludäscher

Ryan Hursh

Elodie Love




Yasmeen Dabu

Claire Cunningham

Marie Darme

Alexander Kords

Laura Glabbatz

Stefanie Kießling

Sandra Rothfeld

Amie McCracken

Nadine Steinmetz Antonia Sutter

Claus Kuhlmann

Karina Berg Franziska Dominick Tina Fischbach Jana Kalgajeva

VIDEO Lucas Milhomem


PROOF Pau Santaeulàlia

Yasmeen Dabu

Cristopher Santos

Sandra Rothfeld

Trine Skauen

Nadine Steinmetz


MODELS Diana Youtube Diana Délo







Ruby Barber

Thea Neubauer @thneu

Nadine Burck

Hürriyet Bulan

Sandra Rothfeld @mllerougechamp

Claudia Gödke

Marie Darme @maridam_

Luisa Sancelean @louisancel

Evi Neubauer @Neu1bauer

Jefferson Fouquet Les Herbes de Paris

PA RT N E R Our partner features are labelled with the logo in the right top corner. We are very thankful for our partners, because we couldn't bring you a free online magazine without them.

Simone Hawlisch @fraeuleinsonntag Nóra Horváth Carolin Strothe A click on the logo of the partner will bring you directly to the feature in sisterMAG

Issue 21 | November 2015


Multimedia & Download Index Click on the picture and download it directly


21/1 – Black Wool 21/2 – Blue Wool Dress / Linh Dress / Lena


21/3 – Grey Wool Dress / Rabea

21/4 – Threecoloured dress / Nadine

21/5 – Asymmetric Dress / Toni


21/6 – Dress with sisterMAG Dinner open back Roast

Slow Movement from Fraeulein Sonntag

sisterMAG Dinner Tea Time with Frau Tea Time Recipes Herzblut from Claudia Gödke Espresso Cake



Advent Calendar: Mini Tea Cups

Advent Calendar: Inspirations

Advent Calendar: Butterflies

Advent Calendar: Christmas Bulbs

Advent Calendar: sisterMAG Girls



Renault Shooting Twingo meets Behind The Scenes Diana Délo

Twingo meets Disicouture

Twingo meets Fashionloveland

sisterMAG Roundtable »Dress For Success«

Twingo meets En Vogue Baby

Twingo meets Simple & Chic

IFA Event Recap

Issue 21 | November 2015

The History of Tea


How this simple drink has survived through time.

Tea. A simple beverage of leaves mixed with water. It comes in every flavour, from jasmine tea to mint, chocolate (!) to mango; there is literally a tea to suit every person’s taste.

text: Claire Cunningham


But where did tea originate? And

an extremely fine powder.

whom can we thank for its discovery?

Then water was added to it

It is in fact extremely hard to thank

and the mixture was stirred

anyone in particular for the discovery

thoroughly. During the Ming

as the origins of tea are steeped in

Dynasty (1368-1644 AD) this

legend. A personal favourite is that

method of brewing tea was

of the Chinese Emperor Shen Nong.

banned. So they invented a

Back in 2737BC the Emperor was

new method of brewing, the

boiling water to drink when some

traditional method that is stil

leaves blew from a tree and landed

used today, tea in a pot. Of

into the water. Imagine his surprise

course this then led to the

when the leaves began to diffuse and create an entirely new taste.

creation of teapots and tea sets, many of the items that are still popular household items today. China began to

For many years in China tea was used for its varying medicinal purposes, however during the Chinese Tang Dynasty (618-907 AD) tea moved away from being solely a drink to drink for health purposes and gradually

connect the rest of the world with tea. What had begun with the filtering of tea through social



exportation, and tea becoming a loved drink worldwide.

became a drink to enjoy. Teahouses became




various methods of brewing tea were

Initially China traded tea with



the rest of Asia, however, in

involved grinding the tealeaves in

the 17th century tea arrived

a pestle and mortar until it was

in Europe. The first country to



Issue 21 | November 2015


import tea was Holland. A Dutch

in Wonderland. Written in 1865 the

company, known then as The East

story is set in a time when tea was still



considered a status symbol for the

first cargo of tea into Amsterdam

wealthy. One can’t help but think that

circa 1606. The first British import

Alice’s tea party, and company, would

company appeared circa 1615 and

have been a lot more entertaining!



was called the East India Company. Without this company it is possible that the world would have turned out differently. They connected people with commodities such as 22





importantly!) tea. At one point in

During this time the tax on tea was ridiculously high within Britain and so, to make a profit on their work the East India Company began exporting to the New World, aka America.

history they ran 50% of the world’s trade. The Dutch had at this point already colonised part of America, New Tea became the drink of royalty

Amsterdam, and had taken tea with

within Britain when the Queen

them. The British took over this colony,

made it so. Once again, tea became

naming it New York. This settlement

a symbol of class. Afternoon tea

of British passed on the traditions of

and tea parties were a popular way

tea drinking and its customs to the

for aristocratic people to social­ise.

States. Tea held its status even in

One of the most famous accounts

the New Land, and was drank from

of a tea party of course is that of

fine silver and porcelain. Like the tax

Lewis Carroll’s Alice’s Adventures

back in England, the tax on the tea in


America was very high. It was this tax

Where I come from, (Ireland),

that led to another famous tea party,

tea is as important as the air

the Boston teaparty.

we breathe. It is the first thing

The Boston teaparty is a landmark in

offered if someone comes to visit,

history as it marks the beginning of the American Revolution (also it was the day when 342 chests of tea were dumped into Boston Harbor, that is tea on a whole other level!)

and more often than not, it is the first drink a person will consume in the mornings (not coffee!). It is also frowned upon to drink tea that is not black, and not taking milk in tea in unmentionable. Tea is something of a comfort. There are two main brands back home,

There are very few parts of the world

Lyons or Barry’s. It is a common

that tea has not reached and within

debate as to which tea is the best,

which tea is not popular. In Britain

my preference being Lyons, but

tea has lost its social status, however,

it is definitely great tea. Having

if one wants to experience afternoon

moved to Edinburgh I still get

tea it is still a enjoyable way to pass

my teabags sent to me, British

an afternoon. Many cafes and hotels

teas may have been around for

offer afternoon tea at very reasonable

longer, but it just does not taste

prices. Loose tea leaves are also

the same! Tea should taste like

making a revival within this part of


the world too. Many famers markets now stock beautifully smelly loose leaf teas of marvelous flavours.

Issue 21 | November 2015


»The longest travels are done in our imagination.«




Renault Twingo: Mileage (combined) l/100 km: 4.8–4.2; CO2 emissions (combined) g/km: 10795. The stated values were yielded by the mandatory measuring procedures VO(EG)715/2007 and § 2 Nrn. 5, 6, 6a under the Regulation for Energy Consumption Labeling under German law in the version current at time of issuing and without optional extras. Values refer to an individual car only and do not constitute part of the offer but merely serve as comparison guidelines between different model cars.


sisterMAG presents

Fashion meets Twingo 27

Issue 21 | November 2015


Fashion meets Twingo the bloggers



Page 30

MARY Page 44

teaTRAVEL Five fashion bloggers from Germany and Austria joined the sisterMAG team in showcasing the Renault Twingo in elaborate setting including fog, wind and mobile scaffolding. Have a look and see the Twingo and the models upstage each other in turn! Click on the little camera symbol to see our videos from the shooting .


the crew

photos: Marco di Filippo photos ÂťBehind the ScenesÂŤ: Cristopher Santos (CS) & Patricia Haas (PH) & Ryan Hursh (RH) Video (BTS): Trine Skauen Video portraits (camera): Claus Kuhlmann & Cristopher Santos Video portraits (cut): Claus Kuhlmann


Make up & hair: Jana Kalgajeva

Page 38

Production: Marie Darme, Yasmeen Dabu, Sandra Rothfeld, Luisa Sancelean, Laura Glabbatz, Thea Neubauer, Toni Sutter

Outfits: Evi Neubauer watches: Kapten & Son



Page 34

Page 43

Issue 21 | November 2015




O G N I W & T



t n a i g e h t h g drive throu


e l c r i c g n i n r u t l l a thanks to its sm


Issue 21 | November 2015






w t ith a le r o h s ng

th o f



m 9 .5


cle: 8.60m


The Twingo is agile and versatile; his turning circle of just 8.6 meters makes it a perfect city car. It also made it the perfect fit for our stage, the old AEG premises in the Berlin borough of Wedding. We found the old factory hall with its supporting columns made a suitably tricky obstacle course. But it turned out to be no match for the Twingo which maneuvered easily and safely to its designated goal!

Issue 21 | November 2015





shows the M AG IC OF SP AC E m 0 2 , 2 f o a e r a g n i with a load and 5 doors


Issue 21 | November 2015



SPACIOUS FIVE-DOOR The Twingo is the ideal companion for a shopping trip, even to the furniture store: With 2.2 meters in length the loading area will even hold the famous Billy shelf. Another plus: The fold down back seats make for a completely even cargo space. With a maximum boot volume of 980 liters (with back seats folded down) hauling the family weekend shopping is a doddle. But that’s not all: The FlexicaseŽ storage system promises an additional 52 liters of storage volume tailored to your very own personal needs and preferences.




Issue 21 | November 2015



O G N I W & T take off ‌




Issue 21 | November 2015




Twingo SKY HIGH!

Thanks to of the elevated seats, passengers Twingo enjoy an excellent view all around and the shorter bonnet makes for a clear view ahead.

The special edition ÂťcosmicÂŤ adds to the classic Twingo colour menu: With stylish ultra-violet highlights (picked up even in the interior design) you are sure to be a trendsetter. The added color will make you and the 5-door model instantly noticeable even on the greyest of autumn days.

COSMIC more infos

Issue 21 | November 2015






O G N I W & T rive safely d

Both the person in the driver’s and the one in the passenger’s seat are well protected by the Renault Twingo’s front a side airbags providing the best possible safety in case of a collision. The passenger seat airbag can be switched off for the safe installation of a baby seat. A control lamp on the driver’s dashboard indicates the switched off feature for added safety. The Renault Twingo safety pack guarantees the highest level of safety care; depending on the chosen model it is a standard or additional feature. Its cruise control and lane assistant features can help avoid accidents. A high-resolution camera hidden in the rear view mirror processes road markings and gives visual and acoustic warnings to drivers should they leave their lane without using the indicator.

Issue 21 | November 2015









Even at 7 months pregnant Mary from Fashionloveland made herself at home in front of our camera! She was our obvious go-to-girl to check the Twingo’s suitability for children as she’ll be driving with two of them soon.


The back window seats come with the ISOFIX system as a standard feature which aids the safe attachment of baby seats and ensures a safe trip for your little ones. As an extra feature (and depending on the model chosen) ISOFIX is also available on the passenger’s seat; its operation, however, requires the passenger airbag to be disabled.



Issue 21 | November 2015


Watch the Behind-The-Scenes Video from our Renault shooting





Issue 21 | November 2015






or as long as I can remember, my mother has put the kettle on for everything. First thing in the morning for the pre-breakfast cup. Last thing at night to wind down a little before bed. Sometimes she’d just flick the kettle on as she walked past, out of pure habit. It steamed and puffed when people came over, almost automatically. When Nana came round, or the plumber needed refreshment, when parents dropped friends over, or the vet came to visit the horse; the moment anybody came

TEXT: Liv Hambrett ILLUSTRATIONEN : Mathilde Schliebe

through the front door, the kettle went on and the tea came out. After water, tea is the most consumed drink in the world and tea cultures zig zag the globe. While many of us differ on when or if to add milk, how long to let the leaves steep, or whether sugar and lemon are necessary, there is one thing all tea drinking nations agree on; it is never »just a cup of tea«. It is almost always a little piece of tradition, some­thing passed down. It is a drink to sit down to with friends and neighbours and family. It is an offering, a connector, and a comfort.

Issue 21 | November 2015





here is perhaps no other country with which the tea association is so strong. As a nation, they are the greatest consumers of tea in the world, and one of the world’s largest producers.

They were the world’s largest producer until last century, when China overtook them. Most of what India produces, it consumes itself; India is


a nation of tea lovers. Germany-ba- and spoonfuls of tea-leaves. Brew sed Shivangi Verma, who hails from it, smell it, experience it. The stove India, sums it up; »Tea is to India flame has to be high and low, low what probably wine is to France. For and high. Turn the stove off when Indians, tea is not just a drink but you feel the tea is strong enough for a reason for families to sit together your taste (you can probably judge and cherish beautiful moments. that easily by the look of the tea). CoEvery evening, from the past 30 odd ver with a lid and let all the flavours years, my mother has been welco- bind together. The tea is ready! « ming my father back home from office with a refreshing cup of tea! It’s the moment my father Tea to India is leaves every­thing what Wine is to from the office in the office, and sits and France spends time with my mother, and of course the kids. Tea is served when we welcome guests to our home not merely as a refreshment, but as an indication that you are welcome in our home and we would like to have you again.« While many of us use teabags in our day-to-day tea preparation, wheeling out the loose leaf only for visitors, it isn’t the case in India. »Indians don’t understand the concept of binding tea-leaves inside tea bags. We prefer to boil water on the stove and add a bit of ginger/ cardamom/clove (or what the heck, add all three), and some milk, boil

Issue 21 | November 2015


England T

he British first began sipping tea in the 17th century, courtesy of Portuguese merchants bringing it in from China.

Tea was expensive and exclusive and very much the domain of the wealthy. But the taste for tea grew swiftly, and before long, England had begun their own growing and production of the stuff in India, cutting out the middle man and toppling China’s monopoly on the market.


Nowadays, a cup of tea is synonymous with the English, sitting alongside


such icons as the Queen, David Beckham and the stiff upper lip. A quick glance at any literature, artwork or historical document that came out of England post 1750, reveals a national obsession with tea, the Tea preparation and consump­ tion the of which they dedicated any number of hours to. Tea even stretches to include meals that go beyond a quick cuppa. There is High Tea, in which one traditionally sits down to tea (with a fancy tea set) served with a full spread of small sandwiches and cakes; and Devonshire Tea, tea served with scones, clotted cream, and jam. Afternoon Tea is the general term for the pick-me-up snack in the afternoon, whether or not it actually involves tea.

with Queen

Tea is not just a drink in England, it is both a national pastime and a key piece of their identity. Or, as George Orwell put it, »one of the mainstays of civilisation in this country.«

While the English of days gone by may have perfected the elaborate tea party, these days most Brits flick the kettle on and reach for the PG Tips teabags. Of course, the addition of milk is almost a given; it is the question of whether to add it first or last, which can start brawls. A report published recently that suggested, with scientific backing, that milk should be added first, nearly brought England to its knees.

Issue 21 | November 2015


Australia 56


uropean Australians inherited their love of tea from the British settlers who colonised the country in the 1700s.

Along with the first convicts, tea travelled from England to Australia on the First Fleet in 1788. But back in the days of early colonisation, there wasn’t a great deal of fine china to spare, and save for a few, no one had the time or money to be laying out the full spread every time someone wanted a cuppa. Tea came to be made by the more intrepid, by boiling water over the campfire in a tin can — ­ a billy. And so emerged


Australia’s own tea culture, which has developed over the past couple of centuries as a combination of the traditional British way and the more relaxed »needs must« attitude borne of living in the bush. Boiling These days we have the Billy ditched both the billy and the tea sets in favour of the kettle, and we favour black tea, al-

though most of us have peppermint or green somewhere in the house. Many of us drink our black tea white – with milk – and we also aren’t afraid to dunk our biscuits, particularly the rock hard Ginger Nuts. In the case of the classic Australian biscuit Tim Tam, one popular tradition is to bite off both ends and use the biscuit as a straw.


Issue 21 | November 2015


Taiwan T

aiwan is both a country of tea drinkers and tea growers, producing a great deal of the world’s Oolong tea.

Interestingly enough, while Taiwan sumed in the old days and still is for grows a huge range of green, oolong medicine for a fever or a headache. and black teas, and has a long, rich Nowadays, young people still drink tea culture, many of the tea, but just the WesOolong Tea younger generation have tern way, with sugar and the Western started drinking black tea milk. The majority of us Way the Western way. Cherry, drink either Oolong tea who grew up in both Taiwan and or black tea with sugar or milk.« Australia, says »herbal tea was con­ Taiwan is perhaps most famous for



its Oolong tea, and the preparation of it is a key part of their tea culture. Most Taiwanese will use the Oolong leaves for three rounds of tea, before throwing them out and using fresh ones. Like so many rituals, this is one that can be especially observed when visiting Âťthe oldiesÂŤ.

Issue 21 | November 2015

Russia 60

I Shou H



ea reached Russian in the 1600s after the Chinese Ambassador to Moscow at the time, presented Tsar Alesey Mikhaylovich with several chests of tea leaves.

Like in England, tea was for a time the domain of the wealthy and noble. But by the end of the 18th century, Russia was importing millions of kilograms of tea from uld Always China, by camel caraHave My Tea van, so giving the famous Russian Caravan Tea its name.

daily Russian diet, and typically had after a meal. As with other tea-drinking nations, a pot of tea is often at the centre of an invitation. As Vitalij, a Russian living in Germany, who still can’t finish a meal without a cup of sweet, black tea, says, »being invited to have tea with a Russian is on the same level as being asked to dinner.« Taking tea with a Russian could involve a unique way of preparing your cup. Part of the Russian tea ritual includes brewing a strong tea concentrate in a small teapot, and then allowing everyone to add however much water they want. Fyodor Dostoyevsky wrote, in his work, Notes from Underground, »I say let the world go to hell, but I should always have my tea.« Dedicated tea drinkers might argue, as long as there is tea, the world will never go to hell.

Today, tea, usually consumed black, and often with sugar, is a staple of the

Issue 21 | November 2015







ikely originating in China, tea is one of the most highly consumed drinks in the world. It spread around the globe via merchants and diplomats, crossing borders as exotic gift and and valuable good, making an effort to break the Chinese monopoly on production and export. We drink more tea than coffee, alcohol, and soft drinks – in fact the only thing we drink more of than tea, is water. Native to Asia and flourishing in a wet, sub-tropical climate, the tea plant (Camellia Sinensis) is successfully cultivated around the world. For a long time, India was the country that produced the most tea in the world, but it has since handed its crown to China, slipped into second place to China. In 2013

Issue 21 | November 2015



China produced 1.7 million tonnes of tea, pipping India, which produces an average of 900,000 tonnes a year, at the post. The third-largest tea growing nation in the world? Kenya. But the biggest producers aren’t necessarily the biggest drinkers, on a per capita basis. Turkey comes in at number one, with each person consuming somewhere around 3.5 kg of tea a year, followed by the tea-guzzling Irish. Somewhat unsurprisingly, the UK comes in at number three. As a drink, tea is as much entwined with ritual and culture, as it is quenching thirst. But it also has something of a medicinal history, indeed it was likely purely medicinal when it started popping up as a drink in China. Each of the four varieties of tea – black, white, oolong and green, (so no, not the fruit teas lining the supermarket shelves) offer some key health benefits. Some studies have linked the antioxidants in tea to protection against a number of cancers and Parkinson’s disease, helping diabetics process sugars, and even reducing the risk of a heart attack. The hardest-working tea of the family, green tea, has been linked to improved brain function, bone density, and dental health, at the same time lowering the risk of Alzheimer’s, type II diabetes, and cardiovascular disease.


So, shall we pop the kettle on?





While we have talked a lot about the tea traditions and rituals in other countries on the previous pages, we do not want to forget the newest trends and methods of making tea. We are the Journal for the Digital Lady after all. That's why we are very happy to show you the machine and system of Special.T from NestlĂŠ. T E X T : THEA NEUBAUER & LIV HAMBRETT P H O T O S : CRISTOPHER SANTOS P R O D U C T I O N : THEA NEUBAUER & MARIE DARME

Issue 21 | November 2015





SPECIAL.T WHAT IS THAT? g n i w e r b l a m i Opt e r u t a r e p m e t time & ly l u f – a e t Y N A for automated


The perfect cup of tea at the push of a button – is that even possible? Wet tea bags in your sink. Forcing yourself to finish a bitter cup of green tea just to appear polite. If you are familiar with these scenarios and would like to bid them farewell forever this small futuristic-looking machine is the answer: Special.T will solve of these problems while making you the perfect cup of tea with the help of a punch card, small, conical capsules and just the right setting for any kind of tea. Ready within a mere THREE seconds the machine will automatically choose the correct temperature and brewing time for each tea.

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4 STEPS TO YOUR PERFECT CUP OF TEA Switch on the machine. It will be ready within 3 seconds.

Insert capsule.



Machine recognizes capsule and the green TEA MASTER light will switch on.

The gentle brewing process leaves the tea leaves intact and hence avoids the tainting of the tea by bitter compounds from the inside of the leaves.

Press the TEA MASTER button.


4 Your tea is ready after 90-120 seconds


Water filter The water is purified in a specially developed filter – an important criterion to ensure the quality of the finished tea. The machine will alert the user when the filter requires changing.

MY CUP Function This setting tailors the tea brewing process to the volume of your favorite cup. It can be adjusted to suit any cup size.


Used capsules can be recycled via the blue bag system (yellow bag in Germany).


Only the exact amount of water required will be heated and the machine will shut itself down automatically when done. O U R H O W-TO -V I D E O

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China, India, Japan, Ceylon, South Africa ... Each season SPECIAL.T selects the most precious harvest from all around the world. Hand-picked leaves are the preferred option to ensure the highest possible tea quality as only the top two leaves and the bud are collected in a manual harvest – just as tradition demands. Highest possible quality is the most criterion during the process of leave selection and the chosen leaves will be treated with utmost care to avoid the spreading of bitter compounds from inside the leaves.

An airtight seal protects the capsules’ The capsules provide precious contents from enough room for the air, humidity and leaves to swirl around in light. the water and open up. Issue 21 | November 2015



CHINA If there was a mothership of tea, it would be China. It is where tea is believed to have originated, it is the country that essentially gave tea to Europe, it is the nation that produces the largest amount of tea in the world – around 30% of the world’s production – and in terms of pure volume, the country that consumes the most tea in the world.


The Chinese have been drinking tea, at least medicinally, for thousands of years. Tea rituals and ceremonies are also at the heart of many Chinese cultural traditions. Due to the varying climates of the four main tea-growing regions, China is able to produce a number of different types of tea, including black, oolong, green, white, pu-erh and jasmine.


SOUTH AFRICA South Africa may not be the first country that ­comes to mind when you think about tea production – until you remember the hugely popular Rooibos tea which comes from a plant endemic to Cederburg in South Africa’s Western Cape. The rest of the world has now woken up to the health benefits of this distinctive red herbal tea, which, like green tea, is extremely high in antioxidants. It has also been used to treat hypertension, respiratory conditions like asthma, and stomach cramps, and has been linked to lower blood pressure and improved circulation. As an added bonus, Rooibos tea is also completely caffeine-free. While Rooibos isn’t technically a tea, in that it is not from the tea plant Camellia senensis, many South Africans enjoy Rooibos tea like they would black tea – with sugar and milk, or a slice of lemon and some honey.

Issue 21 | November 2015



INDIA India has come to be synonymous with tea, and as the world’s second largest tea-producing nation who consume somewhere around 70% of their own product, rightly so. Although tea has grown wild in India for hundreds and hundreds of years, commercial production of tea came to India via England. Determined to break China’s monopoly on the tea trade, the British East India Company cleared land in Assam, India for tea plantations in the 1820s.


Today India produces close to a million tonnes of tea a year, but exports only about 30% of that – they keep the rest for themselves, which is completely understandable. A great deal of tea grown in India are the Assam or Darjeeling varieties, and Indians tend to brew their tea with spices and hot milk.

JAPAN Although Japan is in the top ten of the world’s largest tea-producing nations, the vast majority of what it grows – and what the Japanese consume – is green tea. Green tea is served with meals, alongside afternoon snacks, to visitors and on special occasions. In fact, green tea is so beloved by the Japanese people, it is a common snack or treat flavouring.


Matcha tea – specifically processed green tea, ground into a powder – which is fast gaining momentum as the buzzword of the tea world, hails from Japan and its preparation, serving and consumption, is at the heart of the Japanese tea ceremony. Globally, matcha is now considered a pretty cool drink and you’ll find matcha lattes popping up in cafes from Australia to Germany.

SRI LANKA (CEYLON) 75 Sri Lanka, formerly known as Ceylon, is the world’s fourth largest producer of tea and home to the beautiful, distinctive Ceylon tea. More light and fresh than Assam tea, Ceylon tea, of which there are black, green, and white varieties, is often used in blends like English Breakfast or Earl Grey. Of course, pure Ceylon tea, consumed alone, is a delicious drink. Commercial tea production came to Sri Lanka by way of the British in the 1860s, with Sri Lanka’s climate proving ideal for tea plantations. The tea industry these days is serious business for Sri Lanka. Ceylon tea is one of their most valuable brands, and has its own legal definition – even if a tea blend is 95% Ceylon, it cannot be given the name of Ceylon tea. It must be 100% Sri Lankan.

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The collections comprise several groups which we’re showcasing on the following pages ‌



The great classic for every day.

This is a selection of from the Classics collection. Find all varieties here .


Masala Chai



English Breakfast A BL ACK BREAKFAST TEA

Lemon & Ginger GREEN TEA

Issue 21 | November 2015




Exclusive blends for a unique taste experience.

This is a selection of from the Creations collection. Find all varieties here .


Blueberry Muffin



Rose Amour



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Fruit, herbal and rooibos teas; the sources of wellbeing - theine-free.

This is just a selection of blends. Find all varieties here .


Refreshing mint



Red Romance


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Exclusive blends for a unique taste experience.

This is just a selection of blends. Find all varieties here .


Pai Mu Tan Finesse WHITE TEA

Ceylon Nuwara BLACK TEA


Oolong Fujian BLUE TEA

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THE ART OF TEA IS A COMPLEX SCIENCE. As the previous pages of this sisterMAG tea issue have illustrated, dosage, steeping time and temperature need to be chosen very carefully to allow each individual tea to develop its unique flavour.

Filtered water for optimal flavour




Airtight seal for freshness Exact Dosage





SPECIAL.T is the only tea machine which will recognize each individual tea (not just the general type) by its capsule and adjust the water temperature to the exact degree and the steeping time to the exact second. The patented dynamic brewing process uses low pressure to carefully swirl the leaves around in water. This allows the tea leaves to open gently and release the most secret flavours if the tea.

Low water pressure for gentle brewing


3 2

Z. B


A cup of jasmine green tea should be brewed at 86°C while »Gyokuru Green Tea« requires 70°C. The specifics for individual brewing times and dosages are equally intricate.

Patented dynamic b process

wer der



SPE die

Highest tea leave quality






Das des



Optimal water temperature for each tea Perfect steeping time for every day





Optimal capsule shape for full flavour release



U P C O T F C E T F E R A E P S PEC A R I AL O F .T S T des Tees ist eine komplexe Wissenschaft. Dosierung, Ziehzeit Kunst

d Temperatur müssen sorgfältig eingehalten werden, damit die

schichtigen Aromen jedes einzelnen Tees sich voll entfalten können.

B. soll ein Jasmin Grüntee mit 86° heißem Wasser aufgebrüht

rden, um sein ganzes Aroma perfekt zur Entfaltung zu bringen –

okuru Grüntee benötigt dagegen nur 70 °C. Ähnliche individuelle

orderungen stellen viele Tees an Aufbrühdauer und Dosierung.

ECIAL.T ist die erste und einzige Teemaschine, die auf Knopfdruck Tees individuell auf die Sekunde und das Grad genau aufgießt. erkennt anhand der Kapsel automatisch jeden Tee und passt die

ssertemperatur auf das Grad und die Ziehzeit auf die Sekunde

imal auf jeden Tee an. Im patentierten dynamischen Aufbrühprozess

rden die Teeblätter mit niedrigem Druck sanft mit Wasser umspült.

s Teeblatt kann sich schonend öffnen und die geheimsten Aromen

s werden langsam freigesetzt.

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Sri Lanka Tea in


Issue 21 | November 2015



Sri Lanka was formerly called Ceylon. As you may know, this country has a great culture surrounding tea. However, tea plants were only introduced in the country around 150 years ago. In the 1860s, Sri Lanka was the world’s largest coffee producer. Unfortunately, a disease destroyed the coffee plantations. James Taylor, a Scottish coffee planter, introduced tea plants from China. The climate of them (humidity, cool temperatures, rainfall) provides a tea of premium value. Thomas Lipton and his sense of business has caused the tea of Sri Lanka to have worldwide success.

In order to harvest the best quality tea, there is no mechanisation in tea estates. Each tea leaf is picked by hand. This hard work needs great agility and is only solely carried out by women, the pluckers. They fill the


»Sri Lanka was formerly called Ceylon.« pekoe«. Pekoe means »down« in the Chinese language. Teas are classified as fine wines. They are sold under the name of the area where they are cultivated. The best tea is designated for export and Sri Lanka is the world’s third largest tea exporter.

baskets carried on their back. They have to collect between 15 and 20kg per day. The best leaves are on the top of the plant. They must be harvested when they are very young. The first quality is called »flowery orange

Tea tourism is also an experience for travellers. The tea factories are open, allowing visits where all the processes from growing to harvesting are explained. All the process of growing and harvesting is explained. From the initial plucking stage, to the final product, less than 24 hours is necessary. After the visit, take time to savour a cup of tea and buy different flavours and colours at good prices.

Issue 21 | November 2015


How to Do Tea like an

East Frisian


Text: Liv Hambrett



rriving in Germany, I spent my first month with a family in Münster. When friends or family would come around, the tea set, with its small delicate cups, would come out. So would a little pot of rocks of sugar, called Kandis, and a dainty jug of thick creamy something that looked like condensed milk, but I was never entirely certain. It wasn’t milk, because it seemed to simply coil and ripple in the tea, and I could never get quite enough of it to make my desired cup. But it was nice to sit there with the blue and white crockery, drink the strong black brew from the small cups, and listen to the sugar rocks crackle. Once I left that family, and began buying my own teabags, it took me a few years of buying, drinking, and lamenting supermarket teabags that had the strength of dishwater – and

becoming alarmingly used to it – until I realised, in a country that seems to run on filter coffee and fruit tea, existed a pocket of the country in which tea making and drinking is a serious business; East Frisia. Tea is a religion to the East Frisians, who inhabit a chunk of land along the north-west German coast, between Germany and The Netherlands. I didn’t know it at the time, but the ritual I was partaking of in Münster, with the shiny rocks of sugar, and the thick cream, was an East Frisian tea ritu-

Issue 21 | November 2015



an independent spirit defines the East Frisians, and as coffee became the more popular drink, they stuck with tea. It was a more economical drink, and, besides, their tea culture set them apart from other re Tea came to East Frigions. It still does. sia in the 17th century, at around the same time it was East Frisians drink tea all taking off in England. The through the day, although TeeNetherlands, a country that tied – tea time – is traditionalhas long influenced East Fri- ly 2-3pm. Annually, the East sia culturally, also impor- Frisians consume something ted masses of tea from Asia, like 300 litres of tea per caand it filtered east. Pride and pita. They drink it strong, the al. Fast forward a few years, and I now live in Germany’s north, where the East Frisian tea culture is a strong presence, and the tea, thankfully, readily available.


leaves a blend of Assam, Darjeeling and Ceylon. It is a warming brew, one that has long staved off the cold storms rolling in off the North Sea. Like so many traditions, the proper East Frisian tea ritual is something passed down through the generations. Tim Janssen, who

grew up in East Frisia, believes ‘there are many young people who are not so familiar with the traditional way of making tea anymore. However, my grandmother was always eager to make the tea the proper way.’ So what is the proper East Frisian way? Glad you asked.


Issue 21 | November 2015


Prepare the Pot:

Get out the tea set – preferably and most likely with the classic East Frisian white and blue design – and warm the pot. ‘My Grandmother took the tea pot and poured hot water in it so that it would become warm. Then she emptied it again and put the tea leaves in, and then she poured hot water in it again.’

Allow the Tea to Steep:

Give the tea leaves 3-4 minutes to brew. Don’t remove them. Traditionally, East Frisians would just add more leaves to the ever-brewing pot over the day, or when visitors arrived, which is how they arrived at drinking such a strong brew.


Add the Kandiszucker: Kandis are little rocks of sugar that sit at the bottom of the cup and slowly sweeten the brew as you drink. They take a while to fully dissolve, so you can reuse them for your second (and third) cups. ‘Put 1 or 2 »Kluntje« into the cup (Low German expression for »Kandiszucker«). Then

you pour the tea into the cup, using a small sieve so that the tea leaves stay outside of the cup. When pouring the tea into the cup and onto the Kluntje, you hear a typical cracking noise which is very important for the »traditional way« of preparing it. You do not put the Kluntje in the tea afterwards.’ 95

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Add the Cream :

The thick cream, which is like condensed milk in consistency, can be added to the cup using a spoon. Ideally, you trickly the cream down the side of the teacup. But do not stir it! ‘You wait for the Sahne to spread in the

cup until it looks like a cloud. And then you can drink the tea (still without stirring it).’ The cloud of milk, like the slowlydissolving Kandis, is all part of a key element of the East Frisian tea – its evolving taste as you drink.


Know Your Limits:

If you are a guest in an East Frisian’s house, come thirsty. Two to three cups of tea in one sitting is the norm – »Dreimal ist Ostfriesenrecht.’’ However, like beer in Cologne, you have to let your host know when you’ve had enough. ‘If you're done, you have to put your spoon into the cup. If you don't put the spoon into the cup, this signalizes the host that you still want more tea and they will refill

without asking you.’ On this, East Frisian Walter Pannbacker adds another important part of tea culture; ‘We used to have a lot of visitors without prior notice. If you had time, you'd just start making tea and they knew it was convenient to receive visitors. If a visitor is not offered tea straight away, he knows it's not a good time and leaves after five minutes - and nobody needs to be impolite and say: ‚Sorry, I don't have time.’’’

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afternoon tea Afternoon Tea – What is it all about? Afternoon tea became a prestigious affair about 150 years ago when wealthy women started inviting their friends to their houses to join them in a cup of tea. The idea soon became very popular and is still on people’s minds when the clock strikes 4pm. At its most basic, afternoon tea is comprised of a small meal with which tea – or even coffee – is served. Popular foods served include sandwiches, buns and scones (which make it a »cream tea«). Since British labourers didn’t have the

Te x t : Ya s m e e n D a b u Photos: Cris Santos

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option of taking tea in the afternoon, the working classes had their meals at midday and then again after work, between 5pm and 7pm, the latter being known as »high tea«. High tea constitutes a square meal which even today might still include delicious baked sweets like scones and rolls. Nibbles including cheese toast, roasted flatbread, sandwich meats, gherkins and poached eggs on toast are also commonly served at high tea. Today it tends to be around 6pm often replacing the evening dinner. My experience of three years working at a prestigious hotel would fill volumes on the emotional rides guests go on when they are granted an upgrade to the VIP lounge. Commonplace to regulars, casual customers often see it as an immense honour being bestowed upon them. So what can one expect from the VIP lounge? From a private breakfast area to a happy hour location and a dedicated business lounge, the VIP area is exactly what the respective guests want it to be. Our customers’ wish is our command.

Did you know that there is an award for the »Best in Town« lounge? You can go for afternoon tea at any hotel lobby or lounge, so what makes any one of them special? Can hotels offer that extra feature which will make them »Best In Town«? And if so: How?

SisterMAG has had a look at some of the more special destinations for afternoon tea and would like you to join us on our tea travels.



Issue 21 | November 2015

sand ho the arch

Sketch Claridge's


Brown's Hotel

The Athneaeum The Lanesborough


The Goring



derson otel

royal opera house

otel CafĂŠ Royal


Issue 21 | November 2015


The Goring

The Athneaeum

Indulge in London’s most exquisite afternoon tea experience where tradition meets creativity. In 2014, The Goring even got a mention in the Conde Nast Traveller which called it »a quintessentially British experience, the historic residence's Bollinger Tea is a traditional afternoon event as the hot beverage gods intended it.«

The five-star hotel serves its afternoon tea at 12.30pm, 3pm and 5.30pm, seven days a week. Both the tea and the pretty cups in which it comes are so popular that reservations are strongly advised so you will be able to enjoy afternoon tea at your »home, far away from home« without disappointment. A gluten-free afternoon tea option is available.

Tea is served from 3pm to 4pm each day. Both baked goods and sandwiches are available. Travelers who feel the exquisitely special atmosphere inside doesn’t quite do the trick yet can enjoy their tea on the patio – with a view of Goring Gardens. Why not complement your cup of tea with a glass of Bollinger Special Cuvèe champagne or Bollinger Rosé. Both come with handpicked strawberries.

The willow tea rooms, glasgow No list of our favourite destinations for afternoon tea is complete without The Willow Tea Rooms in Sauchiehall Street. Although this is not the VIP area of a hotel it is still one of the top addresses to go to for tea and the perfect place for art,


architecture and design enthusiasts: a place where tea is served while art is enjoyed. The Willow Tea Rooms’ social media platform will keep you up-to-date on the exhibition schedule so you can plan your visit accordingly. The lovely collection of presents makes this tea room a great souvenir shopping destination, too. A selection of herbal teas is complemented by a variety of homemade sandwiches with extraordinary fillings. If you have a bit of a sweet tooth, make sure to head for the cake cabinet.

Claridge's In addition to a traditional afternoon tea, the Claridge’s menu also offers a children’s tea and the champagne afternoon tea. The cute and cozy interior design will inevitably remind

you of a Ladurée shop in Paris. All thos popping by on a whim should take note of the dress code: elegant smart casual, please. No shorts, hoodies, sports dresses or flip flops. And, sorry Ladies, no ripped jeans, so save the destroyed look for the sightseeing tour. Details on opening hours can be found here .


St. Pancras Renaissance Hotel The guests hail this hotel for its loose leaf tea with fabulous infusion. Cocktails and champagne are included, amongst other things, in the price. Find the afternoon tea menu here .

Issue 21 | November 2015

Bettys, Harrogate


Bettys‘ six coffee and tea rooms invite you in at all hours. Visitors from all over the world come to Bettys and (happily) queue for the afternoon tea experience. 96 years of experience in how to serve and have traditional tea would suggest a safe option. This is where English tradition and Swiss perfection come together. Read more about Lady Betty herself and her afternoon tea here . A visit to Bettys is also a great opportunity to shop for presents for your loved ones at home. The seasonal items are cute – without being kitschy – and beautifully wrapped. Browse them on this website .

sanderson hotel Mad Hatter’s Aftternoon Tea? Anyone who’s ever wanted to join Alice in Wonderland for tea will love this place.

It will make you feel like you are right there with the crazy lot. Prepare for a play- and cheerful afternoon. First you will have to find the menu. Is it hidden in the tea pot or behind the books? You’ll have to come and find out for yourself. Ticking clocks, bird cages, white crab éclairs and much, much more are waiting for you at the Sanderson Hotel. And what about Alice? You can have a taste of her, too: Alice – a black tea – will be served at some point during the afternoon. That’s all we’re allowed to tell you!

Brown's Hotel If you decide to take afternoon tea here you absolutely have to make sure to raise your little finger. Queen Victoria herself had tea here. So join her and try one of the 17 royal blends of tea. Wooden wall paneling and ancient fire places make for a comfy


atmosphere and a good mixture of old and new. Take in some contemporary art by Paul Smith while enjoying your tea. Pleasant entertainment for your ears is provided by a grand piano. At Christmas time »Festive Teatime« is served in the tea rooms and you’ll be able to hum along to popular carols.

The Caledonian Hotel The refurbishment by the Waldorf Astoria group has given a new lease on life to this Edinburgh hotel. Enjoy your Caley afternoon tea in »Peacock Alley«, a room bathed in light with high sandstone walls and a station clock that gives it a truly unique atmosphere. Station clock? Yes, this former station hall and ticket shop is the heart of the new Caley. Welcome to Peacock Alley.

The Lanesborough As a multiple winner of the UK Tea Council’s Award of Excellence, there must be something about these tea rooms. The crown incorporated in the Lanesborough hotel crest is another clue. With soft piano music playing in the background you can observe the tea sommelier introducing the menu to hotel guests and visitors. The Venetian style in which the rooms are built complements the place’s majestic flair. Read more about the impressive menu here .

Sketch Leave the world behind and don some rose tinted glasses; really it’s OK for once. This location is closer to a fantasy world than real life – or so we

Issue 21 | November 2015


thought. But it turned out to be real. Every last bit of the Sketch’s interior is pink and will make you feel like you have stepped on to the film set of Girls Club. And if that hasn’t made you happy enough yet, tea is only £34. It comes with caviar, rose paddle decorated macaroons, sandwiches with bows on top and anything else a girl’s heart desires.


Yang-Sing, Manchester For a departure from the traditional English tea ritual: head for the Yang-Sing and experience tea the Cantonese way. The Yang-Sing boasts an impressive menu of handselected loose leaf teas. Instead of sweet baked goods crustaceans, spring rolls and the like are served with the tea. Find the menu here .

Admittedly, our list wasn’t restricted to VIP rooms and hotels but we’d still like to stick with the awards thought and would like to ask you: Which tea location would you shortlist for the »Best In Town« category?



Issue 21 | November 2015





T E X T: KATRIN SCHEPERS It’s a typical sight you will get used to very quickly on your travels through India: the streets are lined with countless little tea carts. Even in the smallest villages and at the most remote railway stations far

Issue 21 | November 2015

away from any beaten track these indivisible parts of Indian culture are as ubiquitous as cows standing in the middle of the street, traffic jams and women in colorful saris. Tea (chai) is the fuel that keeps this nation going. There doesn’t seem to be a single rickshaw driver who takes on his first customers of the day without first having his tea. An entire busload of people waiting for their driver to finish his tea so they can be on their way is not an unusual sight. 112

The national obsession with tea might well be a result of the occupation by British colonial powers, but chai as it is sold today on every street corner by the so-called chai-wallah, »proprietor of a tea stall«, has very little in common with what we think of as English tea. Tea leaves (usually locally sourced varieties from Darjeeling, Assam or the Nilgiri Hills in the south), milk, water, sugar and spices are all combined in one big – often battered, old – pot and boiled for several minutes. The resulting brew is transferred to a second pot or straight into the customer’s glass. Chaimasala – a piping hot and thoroughly delicious sugar and caffeine overdose.

»Tea (chai) is the fuel that keeps this nation going. There doesn’t seem to be a single rickshaw driver who takes on his first customers of the day without first having his tea.« Most cafés and restaurants offer sugar-free varieties (milk tea) or lukewarm versions of English tea (blacktea) but the authentic taste of India can only be savored at a street stall. Chai is generally safe to consume for even a delicate western stomach as the tea is boiled for a considerable amount of time which kills (most) bacteria…more or less.



Another side of the multi-facetted tea culture can be observed on a trip to the tea growing regions in the north of the country which have made India a renowned tea producer worldwide. The area surrounding the city of Darjeeling in the state of West Bengali is a particularly noteworthy destination; its stellar reputation for high quality tea is all but matched by

»Chaimasala – a piping hot and thoroughly delicious sugar and caffeine overdose.« Issue 21 | November 2015

its pleasant tempered climate and impressive mountain panorama. The former British summer residence is located at 2200 meters above sea level in what is called the Lesser Himalaya region between Nepal and Bhutan. Compared to other far eastern tea cultures, tea production is a relatively recent addition to Indian life. There are many different versions of the story of how tea made its way to India. One of them centers on several English scientists who are supposed to have smuggled tea seeds from China to the botanical gardens in


ÂťCompa far eas tea pro is a rel additio

ared to other stern tea cultures, oduction latively recent on to Indian life.«


Kolkata, which at the time was the capital of British India, where they quickly managed to grow saplings from those seeds. When the British started to move to the hitherto largely unexplored northeastern kingdoms of the country and eventually made Darjeeling their summer capital they soon realized the regions potential which in its unique mountainside location is cooled by a constant breeze. The saplings from the Kolkata botanical gardens were successfully cultivated in the high valleys of Darjeeling and the brew made from the plants soon became a favorite drink with tea lovers. Another version of the story about the origins of Indian tea production has just one single British botanist experimenting with the cultivation of seeds – again smuggled in from China, both version agree on this bit – in his private garden in Darjeeling. His experiments were successful and tea plantations were soon established in the region and the Darjeeling Company founded to take care of transport and sales. Whichever story might be closer to the true historical account, the varieties of teas grown in Darjeeling are arguably the finest and most exquisite ones in the world. The term »Champagne of teas« is often used to market the region’s distinguished products. Nowadays most tea drinkers use the term

Issue 21 | November 2015



»The varieties of teas grown in Darjeeling are arguably the finest and most exquisite ones in the world.«

»Darjeeling« synonymous with black tea, but several varieties of white and green tea are also grown in the region. 70% of the entire Darjeeling harvest stays within India and only a small part is designated for worldwide export. The Darjeeling region only accounts for 3% of Indian tea production as the high altitude makes for very slow plant growth which gives the leaves their distinctive and intense aroma. Tea harvest, especially of such high quality leaves, is hard work and almost


»The term ›Champagne of teas‹ is often used to market the region’s distinguished products.« exclusively done by women; they are thought to be more meticulous and diligent. Only the two uppermost leaves and the bud are removed from the plant. The geographical location of most of the 80 plantations on the side of steep mountains – they are inaccessible for harvesting machines – makes tea harvest outright manual labor. The effort going into 1 kilo of Darjeeling black tea is very high: around 12,000 leaves are needed compared to about 4,000 leaves which

are usually sufficient to yield the same amount of Assam tea. The harvest continues almost throughout the year (from March until November) with a year’s first crop, First Flush, always in particular demand. Its mild and flowery aroma is complemented by its light golden coloring. Second Flush, the summer tea, is harvested from the beginning of June until July. It has a stronger, more savory taste and is of a darker, almost amber color. The third variety is called Autumnal and harvested after the monsoon, i.e. from October onwards. Its aromatic range is usually not able to compete with that of First or Second Flush. No matter which one you choose, a glass of chaimasala in a narrow alley of Old Delhi or a cup of First Flush on a plantation in the northeast – enjoying either will instantly make you a part of a living tradition and hence bring you a little bit closer to the heart of this truly unique country.

Issue 21 | November 2015


Indulgence is the delight in slowness. P R O F. A . D . D R . M AT T H I A S S C H A R L A C H



good A dinner with friends – during winter time this will inevitably make the host feel like they have to treat their guests to a feast fit for Christmas Day. Still evenings like these aren’t about every meticulously planned detail working out as hoped but about spending quality time with good friends. We decided to turn the tables(literally) and invites our guests for dinner in the kitchen. So that’s what we decided to do from the start and had dinner with our dear guests in our kitchen.


Together with IKEA we have come up with some creative ideas – which require only the things you are likely to have at home anyway – for a relaxed dinner party with friends. But we are not just going to lists essentials from the latest IKEA catalogue; we put them to the test and had a small dinner party in Berlin in our very own #sisterMAGkitchen. We invited 10 bloggers who were also treated to the presentation of a very special gadget: the new IKEA steam oven Kulinarisk. Read more about »KULINARISK« from page 113.


t s ho DINNE R


s i s t e r M AG & I K E A BEING A GOOD HOST

Issue 21 | November 2015






On October 22 , the sisterMAG editorial team invited some friends over for a cosy dinner catered by our friend, and cook, Nora Horvath and her brother Niklas. Nora is sharing her recipes for her delicious crispy roast menu. nd

Photos: Ashley Ludäscher Production: Sandra Rothfeld, Nadine Steinmetz Recipes: Nora Horvåth

If v







f at home you receive no visitors, then abroad you will have no host. CHINESE PROVERB Issue 21 | November 2015



1.99 IKEA 365+ IKEA 365+ Wine Glass

cup, glass


1.49 T H E

ESSE N T I ALS There is no need to get out the precious gold-rimmed china for a dinner with friends. We laid the table for our sisterMAG dinner using plates and bowl from the new IKEA 365+ series.


IKEA 365+ Plate, white


IKEA 365+ Bowl


*All prices in euro.



The thoughts that went into the 365+ design are immediately obvious. Simple shapes and well thought-through details make for dishes which embody the thought of a truly international cuisine on everybody’s home plate, every day of the year. The result is a unique suitable design fpr any occasion and dish. The high edges of the plates are easy to handle and turn the simplest dich into something special. The underlying thought is seamlessly picked up on in the bowls which are a treat to serve – and eat – from.

Issue 21 | November 2015








6 8 126 6




9 10



TEN ESSENTIALS … for every day and special occasions 1 365+ plate, 20cm


ÄTBART cutlery 24 2 pieces, stainless steel


SNUDDA rotating 3 tray, solid birch wood

5.99  127

BLANDA MATT deep 4 dish bowl 12cm


365+ Deep Dish Plate, 5 straight lines


6 365+ bowl / 2 pcs


RÖRT fork birch wood 7 & RÖRT spoon birch

each 1.99

DINERA set in black 8 or brown 9 365+ plate, 27 cm 10 KONCIS whisk

29.99  18 pcs. 3.49  2.49

Issue 21 | November 2015




SKOGSTA cutting board, acacia




HEDERLIG White Wine Glass



1. Four bags of Rooibos tea | 2. a few cranberries for garnish | 3. six tbsp Aperol & ice cold prosecco




Issue 21 | November 2015



C O O K I NG IKEA 365+ Pot with lid, stainless steel

39.99 130

Pot with lid, stainless steel, 5l


IKEA 365+ sautĂŠ pan with lid, stainless steel


The pots in action

IKEA 365+


If you follow us on social media you might already know that throwing a dinner party would not have been possible had we not recently got our brand new IKEA kitchen with which we have completely fallen in love with (#sisterMAGkitchen). But a new kitchen is also an empty kitchen! So before we could turn our thoughts to dinner there was nothing to it but to stock up on pots, bowl, and pans – and again we had to look no further than IKEA, where we found everything our hearts desired. Issue 21 | November 2015



The main course 1


Crispy roasted pork with mashed sweet potatoes, apple rings and fried onions. D OW N L OA D T H E R E C I P E H E R E


The dessert 2


Chocolate-espresso-cheesecake D OW N L OA D T H E R E C I P E H E R E

Issue 21 | November 2015

R A r N e I r L a U g K p f ar D g m f a amp D K S I R A N I L I L U KU f p AD

The life of our dinner party and of our brand new kitchen is definitely the KULINARISK steam oven. We have put together what the multi-talented helper has to offer in a list on the right. Make sure to keep an eye on our social media channels over the next few weeks for a chance to secure a steam oven for yourself!


A f N p I L m r U a o K D f e i s d r o o t col a l a l h I o R A N I f UL rer teaENJOY


steam oven, stainless steel


So what’s so special about a steam oven? Anyone who’s ever been lucky enough to sample a steam oven cooked dish will never want to go back: –– Pure steam cooking keeps the food’s taste and colour, while retaining the maximum of nutrients, minerals and vitamins. –– When you combine steam and hot air you get optimal humidity and heat levels, which keeps food soft and moist on the inside, crisp and brown on the outside.

–– The integrated meat thermometer with temperature sensor allows for perfectly cooked meat of any type of meat without monitoring the cooking process.

–– The fan-forced air convection spreads the heat quickly and evenly, so you can cook or bake several dishes at once without flavours spreading between them.

–– Bottom heating can be selected and adjusted while blind baking to brown the base of pies, quiches and pizzas to your taste. –– Top and bottom heating is ideal for crispy dishes as well as for slow cooking of casseroles.

Issue 21 | November 2015



PA P E R G O O D S Making sure our guests have all

downloads for you but IKEA also

the information they need is part

have a great selection of paper

of our party prep routine: Menus,

goods to help you out. How about

Wi-Fi passwords, social media

adding a small surprise in a che-

cheat sheets, name tags‌? We

quered paper bag to each place

have prepared some convenient






VINTER 2015 Gift bag, natural & white

3.99 2 pcs


VINTER 2015 Ribbon, red, grey black



4. VINTER 2015 Paper napkins in red

2.49 30 pcs

VINTER 2015 decoration to hang


4.99 5 pcs

1. e-invite / personalized dinner invitations in PDF | 2. HEMSMAK Paper bags from IKEA |3. HEMSMAK gift string set | 4. VINTER paper napkins | 5. VINTER 2015 hanging decorations

Issue 21 | November 2015



D E C O R AT ION STÖPEN candle, battery operated, white, 4 pcs



Delicious food and a good glass of wine – there’s a great evening right there! But if you find yourself with too little but more time on your hands take a look at the next few pages and see if they inspire you to go the extra mile. We have browsed the IKEA Christmas store and selected some products for you. Also: Mary Lennox‘ floral decorations for the sisterMAG dinner make another excellent source of inspiration. Just collect some autumn leaves, buy some roses and dahlias and arrange everything on an oblong floral foam!




decoration for light decoration for candle in chain, miniature glass, copper color shade, star, bronze 2.49 12 pcs



VINTER 2015 block candle, unscented, e.g. gray


Myis your house house

Issue 21 | November 2015






Treating yourself to extra nice flatware for every day has the huge added benefit of it being handy when you are planning a dinner with friends.


Our chosen set Ă„TBART sports elegant engravings on the handles but is still dishwasher-proof and hence an ideal every-day choice.


Ă„TBART flatware set, 24 pcs, stainless steel

14.99 141



Napkins a selection of paper and fabric napkins

Issue 21 | November 2015



Good friends make for a great party


We would like to thank all our guests for coming! Check out all our posts for #sisterMAGdinner on Instagram.




Issue 21 | November 2015


GEWÜRZKAMPAGNE @gewuerzkampagne

Please explain the idea behind your company in a few words.

Well, the clue’s in the name, really. We sell spices to customers who care where their food comes from and about its level of quality. Our focus isn’t on exotic rarities or special blends, we offer an honest portfolio of familiar products everybody uses at home. We work directly with the producers in the spices‘ countries of origin. Cutting


out any middlemen (export companies, wholesalers, retailers) we don’t have to compromise on quality when buying. This way we can afford to pay the producers the kind of fair prices they deserve for their products. All products are farmed organically and we buy each years fresh harvest.


What did you do before? We started out as a motley crew of 3: Chris worked as an IT project manager, Steven as an actor and I studied mechanical engineering. Now it’s just Chris and me, Steven has returned to the silver screen.



How do you make money? How are you funded? We have forgone any kind of outside funding in order to retain a higher level of independence in our decision making. We both contributed part of the initial investment from our private savings; this allowed us to set up the website and buy our initial stock. Since then the company has experienced organic


growth based on turnover. We have not drawn even basic salaries for ourselves until now in order to keep more cash within the company. We‘ve all taken on additional odds job to pay our rent etc. But we are now slowly approaching a point at which we’re able to reduce these jobs to a minimum and live off Gewürzkampagne.




What inspired this idea?

We wanted to go into business together. We were curious and looking for this extra level of selfrealisation. Looking for suitable business ideas we soon knew it had to be something about which we feel passionate. We love the world, adventures and eating well in pleasant company. We used to eat and drink with lots of friends at


the big table in our shared apartment each Sunday. That was back in late 2012. We discovered the ultimate idea for Gewürzkampagne (»the campaign for spices«) at the bottom of a third or fourth bottle of wine. The idea of travelling to faraway places and meeting the farmers and producers simply fascinated us. 145

How long did it take to build the company? The website was set up really quickly and we were able to start trading within two months. But building a company is a process and I’d say we’re still pretty much in the middle of it. We didn’t have any direct producer contacts at the beginning and were forced to use third party importers until


we had established our own network. Neither of us comes from a spice or any kind of – merchant family background so we had a lot to learn about both spices and running a business. I was surprised to see how quickly you can get your head around these things.

FIRST STEPS Issue 21 | November 2015


What is your target demographic? How do you rate your market potential? That’s a funny story: We thought our target demographic would be the hip people from the Berlin boroughs of Neukölln and Kreuzberg. We thought our design would attract young people who are looking to buy organic. And we did find out that this demographic indeed rates our products

MARKET as cool, but is not actually willing to spend money on them. Our ideal audience likes to cook and is very interested in buying high-quality ingredients and also willing to spend a certain amount of money on them. Our customers like to treat themselves to products they can support wholeheartedly in terms of their underlying values. In terms of age our custo-

mers range from their late twenties to well over sixty. We don’t actually ask for their dates of birth but based on the names on the order forms we can take a pretty good guess. I can’t really assess our market potential but I’m pretty sure it’s enough for the company to feed the two of us. The general trend towards a native authenticity is a big boost for products like ours.

What are your personal favorite spices?

How do you rate your own cooking?

I love thyme! But I try to use all our spices in equal measure. Chris is completely hooked on our latest addition: Piment d’Espelette - a very fruity kind of chili from the French Basque country with a pleasantly hot aftertaste.

Unless my guests are lying to me they always seem to like it. I have enjoyed cooking for years and I think I measure up quite well in this department.




What was your staple diet during the start-up phase? That’s hard to say because we feel like we are still in that phase. There is obviously a tendency to go for healthy, high-quality options. I don’t remember binging on Club Mate, pizza or pasta.







Who is your competition?

Call us naive but we have not actually put any thoughts into this question. This isn’t due to arrogance but rather our conviction that there is enough to go around. We don’t go through our business lives blind-folded of course, we actually like being inspired by other companies and their values; though not necessarily from the spice trade.


Where do you see yourself in five year?

In the Bahamas, in a hammock with a cocktail, wearing a sun hat – the classic picture. No, seriously, we don’t know where the road might lead. Our dream scenario is running a healthy business which will support us comfortably and which offers reliable, good-quality products. We don’t

FUTURE need to take Gewürzkampagne global to realise our dream. Wouldn’t it be lovely to just be able to visit our farmers regularly, maybe even take customers to see their plantations? - Have doing our job provide us with the fulfilment we would ordinarily look to buy with money…


How did you pick your company name? It was inspired by Teekampagne (»the campaign for tea«), a company Berlin-based professor Günter Faltin founded 30 years ago with some of his students and which then went on to become a leading importer of Darjeeling tea. One kind of tea, high quality, no middlemen. We thought this was the right approach so we set out on a similar path. NAME


Where are you based? In Berlin, in the borough of Mitte to be exact – and we will probably stay here for a good while to come, although an online shop does not strictly speaking tie us to any special location. I can see us running our business from a nice farm house in the country, too.



Which is your most frequently used piece of software? Excel, Word, iMessage and Mail. Nothing special. But we also regularly use Trello for structured collaboration on shared projects.



Issue 21 | November 2015

TEA COCKTAILS EXOTIC COCKTAIL WITH ICE TEA CUBES AND PASSION FRUIT (WITH OR WITHOUT ALCOHOL) by Dreierlei Liebelei INGREDIENTS (for two glasses): 15g lose leaf exotic fruit tea, like Løv Organic* 400ml hot water (95° C) Eight ice cubes Passion fruit juice One passion fruit Mineral water or sparkling wine Some mint leaves (optional)


PREPARATION Pour the hot water over the lose leaves and let the tea steep for five minutes, add ice cubes and let the tea cool down. It is important to ensure the quick cooling of the tea to avoid it turning bitter. Once the ice cubes have melted, strain the tea through a sieve and pour it into ice cube bags. Put the bags in a freezer for several hours, better yet overnight. Place six to eight ice tea cubes into each glass and pour over passion fruit juice and mineral water (or sparkling wine for the alcoholic version) in equal amounts. Add flesh of half a passion fruit and decorate with some mint leaves if desired. For an extra tasty twist try this cocktail with a dash of coconut water or pineapple flavoured coconut water.



Issue 21 | November 2015






Text & Photos: ELODIE LOVE aka MADAME LOVE Floral styling: JEFFERSON FOUQUET a k a L E S H E R B E S D E PA R I S Issue 21 | November 2015

A utumn is a season for coziness, warm

colours and candle lights. One of my German friends calls it »die gemütliche Jahreszeit« – the comfortable season. I love the colours of the leaves in the garden and forest during this season. That is that kind of atmosphere that we tried to recreate with the Parisian florists »Les herbes de Paris« for this »nature morte« shooting. 152

The colours of the flowers we chose for the table decoration are very warm and earthy with a lot of space left to the leaves. The plates are placed directly on the bare table top to give it more of a rough aspect. The natural style of the setting is accentuated by the fact that you can see the movement and the pattern created by the wood on the surface of the table. The old cutlery from the flea market gives the scene a charming and timeless touch.



Issue 21 | November 2015



A dding fruits to your table decoration can

be key: plums, mini apples or figs cut in two pieces makes you automatically think of a still life and dĂŠcor from a Dutch painting from the 17h century and it is very easy to recreate at home and adapt to the season. Because of their textures, citrus fruits, grapes, quinces, peaches or pears work very well to create a painting like dĂŠcor on a dining table or on a little console. Presenting your fruits on pretty old books is another trick to be reminded of the still life paintings. We also made a tall bouquet that we placed on a little stool in front of a big painting (see cover picture of this story). The colours of this tall bouquet match the painting in the background so well, that it is very difficult to tell where the bouquet stops and where the painting starts. Exposing flowers as you would expose a sculpture or putting them in front of a dark wall or in front of an artwork is a very good way to enhance their beauty. more


Issue 21 | November 2015



u ea B



DIY: Natural body and facial scrub vom Blog Royal Coeur

by Neele


have been concerned with healthy eating and a healthy skin care regime for a while now. My goal is to keep things as natural as possible and to always know what the products I use are made of. Homemade products are an obvious means to this end. I started small and tried my hand at a body and facial scrub, which I made for a friend’s birthday. I obviously couldn’t give them away before trying them myself first which is why you will find a jar of each in my bathroom. The Green Tea Facial Scrub requires very few ingredients: sugar, olive oil, green tea and your favorite shower gel. The amount of each depends on the container in which you want to keep or present the finished scrub.


Make sure to grind the green tea very finely with a mortar and pestle or it will be too rough for delicate facial skin – finely ground it will also be much more effective. If you’re using green tea from tea bags you’ll be able to skip this step as this is usually very finely ground already. Feel free to adjust the amount of tea used according to your personal preference and find your perfect blend via trial

Issue 21 | November 2015

and error. Once you’ve found the right ratio just blend all the ingredients until well incorporated and fill your desired container. Done!


The body scrub works much the same: Grate the peel off a cleaned organic lemon, then press the lemon and strain the juice through a sieve to remove pulp and seeds. Blend the juice with the required amount of sugar, adding only very small amounts of juice at a time for a sticky but textured paste. Make sure the sugar doesn’t dissolve. Add the lemon peel and olive oil for a moisterising effect – and you’re done!

Lemon scrub is not suitable for facial skin as the acids can irritate thinner skin. It is ideal for the removal of excess skin flakes on your legs and arms though! Both scrubs are highly effective and will make your skin soft and smooth. The antibacterial properties of the green tea can also help fight spots and blackheads. The olive oil creates a natural, protective layer for your skin and provides extra care after an intensive cleaning regime. Once you have applied and gently rubbed in the scrub cleanse your skin with lukewarm water. Make sure to ingredients 1,5 glasses of sugar 3 tea spoons extra virgin olive oil 1 lemon –you'll need the juice and peel


ingredients 1,5 glasses of sugar 3 teaspoons of your favourite shower gel 1 tea bag green tea


moisturise afterwards to rehydrate your skin. Avoid the use of a scrub around your eyes and mouth as well as on your chest and genitals as these are areas of particularly thin skin which are very sensitive.Have you ever made skin care products at home? Oh, by the way‌the body scrub is really delicious, too.

Issue 21 | November 2015


with green tea


Text: Yasmeen Dabu


G reen Tea

(botanical name Camellia Sinensis) has great health benefits and can be used in the treatment of more than 60 diseases (German site: ). The most popular medical applications of green tea are its effectiveness in treating cardiovascular diseases, hypertension, cancer and allergies. But green tea is not just a precious drink. Tea in general, but particularly the green variety, is an increaslingly popular commodity of the beauty industry. 161

Green tea is well known to aid weight loss but it has many more, less well known, beauty applications. In this article we have listed the sisterMAG founding team’s favourite BeauTea tips for you. Its many vitamins make it a popular ingredient in the world of cosmetics. Minerals and micronutrients give it distinct curative properties.

SAY GOOD BYE TO DARK CIRCLES AROUND YOUR EYES We love this trick – especially after a hard working day. And it couldn’t be easier: Just place the cooled down green tea bag on your swollen eyes and it will cool and sooth them at the same time. This »cool« trick is also great for breastfeeding mums. Place the – ice cooled – tea bags on your nipples for a cooling effect. The tannins can also help relief pain.

Issue 21 | November 2015


And what about the »cool« men? Well they can benefit, too, of course. Have blunt razor blades caused irritation to your skin? No worries! Chilled tea bags will bring instant relief. Prefer a warm treat? That’s fine, warm bags will do the trick just as well in this case.

ALOE VERA - A THING OF THE PAST If you have overdone the sunbathing, slip straight into a bath of cooling green tea instead. Soak a cloth in chilled green tea and apply for 20 minutes. This will diminish redness and reduce the cell damage resulting


from sunburn. If you prefer a bottled cure opt for an after sun lotion with added green tea extract.

in it for 10 minutes. A foot bath with black or green tea is equally effective. FACIAL TONER WITH GREEN TEA

SCRUBBED OFF Wave a cheery goodbye to excess flakes of dead skin. Tea is an excellent ingredient for homemade skin and facial scrubs. Our personal favourite: The scrub created by Neele from »Royal Coeur«. It makes a great gift, too. Read why right here .

With just a little bit of preparation you’ll be able to make a great facial refresher to go in your own home. All you need is: 2 cups of green tea tea tree oil a container (ideally with a spray nozzle)

FRESH FEET FOREVER Fighting foot odor with tea? It works really well! Sage tea is best as it regulates the skins pH levels and protects it from bacteria. The essential oils in the sage also help regulate perspiration by acting on the glands and the governing central nervous system. The treatment is effective regardless of its application – internal or external. External application is really easy: Bring one litre of water to the boil and place three to four bags of sage tea in it for 10 minutes. When the water has cooled down enough, bathe your feet


Pour the cooled down cups of tea into your container and add a few drops of tea tree oil. And, hey presto, you‘re ready to start spraying and rehydrating your skin – even on top of your make up.

A HOME REMEDY FOR DRY HAIR Skin needs moisture, sure, but so does our hair! 1.5 litres of green tea and 2 table spoons of apple vinegar make a great homemade hair treatment. Let the tea steep overnight and only add the vinegar the next day. Use the

Issue 21 | November 2015

treatment to massage your scalp before washing your hair. The suggested application time is 15 minutes. USE A TEA BAG TO SET A NAIL


Our last tip is setting a torn nail with a tea bag. Any tea bag will do but it has to be unused! Clear varnish, nail scissors and a tea bag will help you end every woman’s absolute nightmare (yeah, alright, it’s not all that bad, really, but we still love this neat little trick). Start by removing all polish from the torn nail. Then cut open the tea bag and discard its contents. Cut off a piece of the bag only slightly larger than the tear. Now place the cut piece above the tear adjusting the bag piece’s size if necessary. Now add a thick layer of clear varnish to the nail and move the cut piece into the right place. Press down protruding edges with another nail or a file. Fold or file


off any fabric overlapping at the edge of the nail. Once everything is »packed«, covered and dried, re-apply your nail colour and hide your protective bag during the healing process.

»And what about the ›cool‹ men? They can benefit too. H ave blunt razor blades cause irritations on your skin? No worries! Chilled tea bags will bring instant relief.«

Issue 21 | November 2015


Found for you by Yasmeen Dabu // One Faux Seven

White Tea Eye Cream

Tea Tree Oil

Tea Tree Bar Soap


Body Cleanser Vetiver & Black Tea

Mint Tea Body Scrub

Foaming Cleanser, Day & Night Cream

be PR


eautea RODUcts



Black Tea Instant Perfecting Mask

Bodyset with Greentea

Tea Infused Lip Butter

Matcha Mask Issue 21 | November 2015



Please explain the idea behind your company in your own words.


TEATOX @drinkteatox

To us, tea is a source of health and strength. In Europe there is a tendency to ignore any knowledge about the beneficial effects of all the different leaves, herbs and fruits and think of tea “merely” as a flavourful

stimulant. We focus on the proper composition of ingredients that address the body, as well as the mind and the spirit and aim to unite the three. All our teas are certified as organic.


What did you do before that? We both studied business administration and then got some practical experience in internships at start-ups and in marketing. We always knew we weren’t ones for "a sample CV“ and definitely wanted to start our own business at some point.



How do your products differ from other teas? TEATOX teas aren’t just a flavourful stimulant. They focus instead on the basic properties of each tea – without forgetting about its flavour aspects, of course. Talking about


(medicinal) properties of teas is often immediately associated with an illness but we want to defy this stereotype and have created stylish teas true to their properties and each with a great taste.




What inspired this idea? We met as teenagers and further developed our already existing affinity for tea when travelling as students. We made our long-held love and passion for tea our profession in 2013 when we founded “Teatox“. 169

How did you choose your name? What does your name mean?

Which flavour best characterises Teatox as a company?

TEATOX is a portmanteau of tea and detox. We brought the term over from Australia where it is used to describe teas with purifying properties.

Pomegranate! Just like a pomegranate, TEATOX is full of energy and offers tasteful and functional products. We actually offer a tea containing pomegranate, too. It is a proper super fruit.






Was tea also one of your staples during the start-up process?

Absolutely! We have a great affinity for tea and after a long night spent at the office Matcha and Power Detox seemed the obvious choice to get back the energy needed for another eventful day. After all, long nights at the office are an integral part of a start-up...


Which is the latest product in your portfolio?


We’ll be launching a new black tea blend next week called “Harmony Chai“ which is specially tailored to the winter season and helps boost your defenses, so you’ll make it safely through the cold, dark times. Harmony Chai is a carefully selected blend of energising black tea, ginger, cinnamon and

many other ingredients which will help boost your immune system and also have anti-inflammatory properties. The perfectly harmonious taste of true wellbeing! Harmony Chai is not a tea to fight a cold but rather your daily companion on your way through a healthy life.


How does Teatox change your customers? Their awareness and appreciation for tea changes fundamentally. Tea used to be associated with illness, now we focus on its individual beneficial properties. Our SKINNY DETOX treatment is designed to promote body



consciousness in general – its purifying effects will help you get to know your body in a whole new way. On many levels, TEATOX not only changes your perception of tea but can help you on your way to a healthier, more balanced and harmonious life.




Do you offer anything other than a steaming hot cuppa? Our teas also make perfect base for iced or lemonade! Check our Facebook page ideas and recipes.

the tea out for


How do you like your tea? Hot or cold? Is there perhaps a secret recipe you’d like to share? It depends on the situation. We like our teas hot as well as cold. As an iced tea or lemonade they make for the perfect summer refreshment but on a cold winter’s day a hot cuppa is the better fit.




Skinny Detox Cure with Marieke Dammann _food_enthusiast

To get in shape before the new semester started and to pre-empt any autumnal cold attacks from my immediate environment I decided to undertake a special tea detox treatment as the perfect way of easing into the cold season. I did have something of a headstart as I love to drink tea at all times of the day anyway, and so didn’t have the obstacle of giving up coffee first. Setting out to find a suitable product for me I was faced with a wider than wide selection of options on the internet.

Issue 21 | November 2015


After some research into the suggested products I decided to go with a company called »Teatox« because I noticed that the experiences with their products that people’s who had shared their experiences with the product were remarkably positive.


The Teatox treatment isn’t purely a fasting cure. The goal is purification and detoxification, as well as more conscious life and diet choices which may well result in weight loss. It seemed the perfect package for me as I didn’t just want to lose weight but get in proper shape for the winter season.

Teatox is available as a 14 and a 28-day treatment. I opted for the 14-day version and ordered it online. 24,90€ will buy you 50g of organic Good Morning Tea and 50g


of equally organig Good Night Tea. The morning tea is composed to give you a powerful start into your day; its special combination of herbs purifies the body and supplies it with vitamins and antioxidants, which facilitate fat burning amongst other things. The tea you have at night has been specially blended to calm you down and help you sleep. Its mix of herbs has a relaxing effect, supports the immune system and has antiinflammatory properties. A perfect blend for the cold season! The shipment also includes a small detox-plan to help guide you through your treatment. A full accompanying brochure is available for download from the Teatox website. This not only details the benefits of the treatment but also lists helpful tips like »Dos & Don’ts«, ideas for recipes and

Issue 21 | November 2015


suggestions for your workout. The brochure also suggests cutting out meat, coffee, sweets etc. and opting for a healthy, mainly plantbased diet as well as integrating regular exercise into your day, like jogging. A healthy and balanced diet has always been important to me. I eat plant-based food and don’t drink coffee, I do Yoga and I swim and try to run most errands by bike – so I adjusted to the treatment relatively easily.


The suggestion is to have one cup of Good Morning Tea some time before you have breakfast and a cup of Good Night Tea in the evening.

The suggestion is to have one cup of Good Morning Tea some time before you have breakfast and a cup of Good Night Tea in the evening. I used to start my day with a large glass of water but now that the mornings are getting colder this had become less pleasant anyway, so swapping it for a glass of tea worked well for me even if it took more prep time than just filling a class at the tap. Making and drinking

a cup of tea in the quiet of the early morning soon became something of a ritual. The special blend of herbs made me feel awake and gave me a nice start to the day with a warm feeling in my stomach. On a dark morning I usually take quite a while to get going so this really suited me. With a belly full of warm tea I also



felt less hungry around breakfast time. The evening tea promises a calming and relaxing effect and it delivers on it. I had my cup about an hour before I went to bed. When the tea was ready I would switch of my phone and start to unwind. Until recently I used to watch my favourite TV programs until right before I went

to bed, and consequently had a hard time »switching off« (in either sense of the word) and go to sleep.

A good book and – again – the warm feeling in my stomach, however, helped me wind down and fall asleep much faster.

Issue 21 | November 2015

So here’s my conclusion: Despite the fact that I didn’t go through the treatment to lose weight I did check my weight once before and once after the experiment. I didn’t lose any (I just like food too much). But I do feel lighter and generally more comfortable. My skin feels firmer which I attribute to the purifying and detoxifying effect of the tea. I also feel more balanced and relaxed while my energy levels are much higher and I have become more active. 178

The flavourful teas have definitely stimulated my metabolism and I feel much fitter – and despite

A nice little extra: I ordered the 14-day treatment and precisely stuck to the amounts indicated for each cup of tea and after two weeks I still have some servings of both blends left. It‘s nice to know that I can make myself another cup at any time.

numerous people in my immediate environment who suffer from bad colds I did not get sick and managed to get rid of a slightly sore throat as quickly as I had got it. I think it’s well worth committing some time to such a treatment – and if you do, make sure you really take the time to fully savour the experience. Set aside time to prepare your meals, do a workout and enjoy the tea blends. This is not a miracle cure and you shouldn’t expect any. Any positive effect achieved is a result of a commitment to a healthy way of living.



Marieke, 25 years, Hamburg area Studying for an M.A. in Nutritional Science at Hamburg University She also runs a plant-based/ vegan food blog on Instagramm _food_enthusiast_ and the website (which is currently under construction) Her interests include nutrition, cooking, food styling, yoga/sports, the environment, travelling and photography Issue 21 | November 2015

Climbing to the top demands strength, whether it is to the top of Mount Everest or to the top of your career. A. P. J. ABDUL KALAM





claire underwood

Dress for Success No other TV program has captured my imagination quite as much as House of Cards. I still remember the first weekend I spent watching it. By one in the morning I was lying on my bed with my laptop mere centimeters from my nose and my head held at an unhealthy angle. The US show by streaming service provider Netflix had taken me hostage. But it wasn’t just the gripping plot developing around Frank Underwood and his game of political chess that fascinated me. I just couldn’t get enough of his wife, Claire Underwood. Her fashion style inspired this issue’s extensive feature called »Dress forSuccess«. All seasons and episodes are available on Netflix ready to be watched in one go – what better way to find inspiration for some additions to your wardrobe?


Watch »House of Cards« on Netflix tonight:



House of Cards Watch the trailer Photos: Netflix


Text: Rabea Tanneberger



Hollywood wisdom suggests a screenplay writer add a »save the cat« scene to the opening pages of his film – a scene in which the protagonist saves a (metaphorical) cat which automatically endears him to the audience. The introduction of the main character on Netflix’ House of Cards offers a reversal of the expected empathy generation that boasts a high level of virtuosity: Frank Underwood (Kevin Spacey), House Majority Whip for the US Democratic Party, strangles a puppy that has been hit by a car with his bare hands. With its suffering wails trailing off, Underwood muses facing the audience: »There’re two kinds of pain. The sort of pain that makes you strong and the useless pain, that’s only suffering. I haven’t patience for useless things. Moments like this require someone who will act, do the unpleasant thing, the necessary thing.« This brutal reversal of the »save the cat« scene makes Frank’s boundless pragmatism and patriarchal style of leadership abundantly clear. The scene also reveals right at the start what might be the most interesting truth of all: Underwood is neither the hero nor the anti-hero of the story. He is a deeply ambivalent character and his audience is consequently and similarly thrust back and forth between admiration and revulsion for his acts.

Nine basi one




IRE c rules SHIFT DRESSES Claire’s staple is a perfectly tailored slim dress that shows off her figure. Perfect for any occasion, classic but with definite sex appeal

frank underwood



POMADE It is safe to say that Claire’s hair cut defined an entire style: the always accurate pixie cut. With individual strands just long enough to set playful highlights or indicate a fringe it hinges on one definite essential: Hair wax!

LONG SLEEVES Irrespective of the individual item’s general pattern: ¾ sleeves add class and elegance to any dress or top.

Issue 21 | November 2015


An unusual starting point from which will develop, over the course ofthe next three seasons, a most elegantly composed game of intrigue: Purposeful, with high-handed self-importance and without any regard for (certain) consequences, Frank Underwood paves his path to the upper echelons of politics. The forth wall is broken down regularly, letting the audience in on the political ploys - a closeness that doesn’t necessarily always feel comfortable for the viewers, or Franks on-screen opponents for that matter. Bit by bit the audience gets an idea of just how far Underwood is willing to take his Machiavellian scheme.


David Fincher, revered director of cult-classics like »Fight Club« and »Seven«, serves as a producer on this Netflix original which allows us a peek behind the scenes of the sleek Washington politics façade. Scarcely lit, the pictures never fail to remind us that here, every single gesture, shake of a hand and smile comes at a price. Even the Underwood’s private relationships are just part of a bigger plan: Both Frank’s wife Claire (Robin Wright), who runs her charitable organization with firm elegance, and young journalist Zoe Barnes (Kate Mara) are pawns in Frank Underwood’s game of power in the first season of the series.

But »House of Cards« also affords us a glimpse of its characters‘ honest, interpersonal moments: Frank and Claire have secret cigarettes in the middle of the night by an open window in their imposing town house. They share their vice as well as their ambitions. Their ambivalent relationship which changes seamlessly from selfless support to personal and professional betrayal is one of the most fascinating story lines in »House of Cards«.

With her first-season-self mainly


nine basic four





c rules THE BLOUSE With a cut inspired by a man’s shirt this blouse is a must for every wardrobe. Immaculately tailored and combined with either a skirt or business pants it lacks nothing in femininity – at least not the way Claire wears it.

A TRENCH Autumn’s indecisive changes from sunshine to rain make a trench coat an undisputed must-have. Claire‘s choices are always tailored to hug her figure. A perfect fit on the shoulders is of the utmost importance.

STUDS Understatement in its purest form! Clair usually opts for simple silver or gold studs. She wears very little and carefully selected jewelry.

refined to a reliable, if somewhat cold, supporter, Claire’s character develops into a complex persona with her very own political ambitions through the course of the next two seasons. In the second seasons she supports women in the US Military who, like herself, have been victims of sexual assault; in season three ascends to even higher levels of political hierarchy – another highlight to look forward to for viewers. The third season is the most political one yet which might have to do with the 2016 elections drawing closer. Instead of exploiting merely its main characters corruption, i.e. that of the white upper classes, »House of Cards« brings many current US controversies to the screen: The Middle East, terrorism, labor market policiesas well as racism and police brutality. Towards the end ofthe season, though, another subject is cast into the lime light – equality – and Frank has to show his commitment to women’s rights.A task made even harder by the fact that his opponents are a former US soldier and political shooting star (Molly Parker) and a hard-nosed jurist of indubitable moral fiber (Elizabeth Marvel). The gender debate is not only mixing up the election race but also Frank and Claire’s personal relationship with the latter beginning to question the level of

Issue 21 | November 2015



CLAI nine basic contentment a life as her husband’s cheerleader has to offer. And so season three reveals Frank’s wife to be the one who is capable of permeating his air of iron inviolability.


The development of Claire’s character is not confined to her actions. She also sets new standards in stylishness for


a protagonist. She is the undisputed queen of »power dressing«. Much credit for this title and her never less than perfect look goes to Robin Wright’s personal stylistKemal Harris. And while Claire dons luxury pieces by Ralph Lauren, Proenza Schouler or Alexander McQueen the sisterMAG editorial team has created patters for you to sew at home with our free downloads.


In a sisterMAG Roundtable discussion with experts from the fields of fashion and business we debated the basics of »power dressing«. Watch the full panel here. Our roundtable topic was »dress for success« and Thea invited seven experts (see right) to discuss suitable styles for business meetings and the office. Claire Underwood was referenced regularly, obviously. If you would like to check out the discussion,


are your options.



IRE c rules

A classic Claire outfit. NB: the skirt covers the knees; elegant details add to the appeal of the tie-neck blouse.

NEUTRAL COLORS Boring? On the contrary! Her beiges, caramels, creams, grays and blacks always perfectly complement her taint and her dresses draw their appeal from their exquisite patterns rather than bold colors.


BODY-CON Body-Con dresses are slim fitting, but Claire never opts for any extremely tight models. Sitting down, standing, bending over? A small percentage of stretch fabric or the ultimate perfect fit make it possible.

THE GLASSES Claire doesn‘t rely on jewelry to attract attention but instead wears classically shaped glasses exuding both power and intelligence.

Claire‘s dresses don’t catch your eye because of their bold coloring but through their impeccably tailored fit and intriguing details like this neckline. Issue 21 | November 2015


Which is the one House of Cards look that everybody remembers? MAGGY: : I remember watching it and being thrilled that Claire and I like the same colors. Our stiles are a close match, too. There is one difference though and it is also reflected in her personality: Hers is colder, majestic even. She uses accentuating colors sparingly and tends to stick to cool, light hues but also black and dark blue. 190

EVI: She doesn’t wear colorful shoes either. She spends the entire program in the same shades. The people she works with never wear red or green either. MAGGIE: It’s very understated but highly suitable! LENA: And still tailored to show off her figure. EVI: Yes, very elegant! MAGGIE: Figure hugging but never too tight where it matters. EVI: Although she did wear this one skirt that made me think: Oh boy – this IS short! In profile you could see just how tight it was. I mean she still

looked gorgeous, but in a real life situation I would have opted for a slightly looser fit - if only just because it’s more comfortable. NADINE: But don’t you think the muted colors are just influenced by the world of politics? A crowd in which you are trying to stand out but then again not really. So as to not just embody the same expertise as someone else but also have them assume that you have that same expertise. This way a woman can be »one of the guys« but still be different. TONI: I see it as the male way of dressing – the power look – reimagined for a woman. Men have a set idea of clothing as well as an actual fixed set. Her style (the colors, the skirts) redefines the same set for women. MAGGIE: This up-to-date version is well done. Remember business suits from the 80s? The colors were similarly muted but the cuts weren’t flattering. I for one am very happy to be part of the business world in this day and age.


MAGGY dress from


Issue 21 | November 2015


LINH Download pattern 21.1 Very cozy and comfy black woolen dress with overcut shoulders for winter days at the office




Issue 21 | November 2015

AD lena schleweis





LENA Download pattern 21.2 Figure hugging blue woolen dress with v neck line.

Issue 21 | November 2015


RABEA Download pattern 21.3 Its boat neck and the soft woolen fabric make this dress the perfect companion on a business trip. For a fresh look wear it with a belt. 196

rabea tanneberger





Issue 21 | November 2015


NADINE Download pattern 21.4 The abstract pattern makes this shift dress a real eye-catcher. With its range of colors limited to gray, white and black it is still perfectly suited for a business meeting


nadine steinmetz




Issue 21 | November 2015



toni sutter



TONI Download pattern 21.4 Exactly like Claire Underwood, Toni sports an asymmetric neckline on this blue dress.


Issue 21 | November 2015


EVI 202

Download pattern 21.6 The crowning glory of our collection is Evi’s artful white dress with its v neck back. A contender for the Governor's ball or any function at the White House!



evi neubauer


Issue 21 | November 2015


sistermag roundtable WATCH TEASER

‌in dresses as Claire Underwood would wear them. All patterns are available for download.



Evi Rabea






Nadine Thea Issue 21 | November 2015





H端rriyet arranging the floral decorations


Our wall of presidents



8 women in front of and 6 men behind the cameras


Marie ironing the 7m wide backdrop for our photo shoot Last minute instructions for Claus before the shoot

Issue 21 | November 2015

There are those who lo ve to get dirty and fix things. They drink coffee at dawn, beer after work. And those who stay clean, just appreciate things. At b reakfast they have milk and juice at night. There are those who do bothan , thder ey dLangsamkeit. rink tea. – Genuss ist das Vergnügen P R O F. A . D . D R . M AT T H I A S S C H A R L A C H GARY SNYDER



goldÂŤ 210

wa s in v ented


the Âťwhite

Te x t: Ale x ander Kords 211

I llus tr ati on : Mathilde Schliebe

t w ice

Ausgabe 21 | November 2015


Only few places are so strongly linked to a certain product that mentioning the name of the town or the region is sufficient to awaken concrete associations. The Saxon town Glashütte for example is famous for a number of high-quality brand wristwatches. And the French region Champagne or the Dutch city Gouda are also well-known throughout the world for their products. Rarely is one product linguistically linked to two places. However, this is the case with porcelain. In English it is often referred to as china, whereas in German everyone knows what »Meissner« is about. Both the world’s most populous country and the Saxon town Meissen are considered the birth-place of porcelain. The reason being the eventful history of the porcelain itself which is also called »white gold«. Strangely, however, China has a historical lead of several thousand years over Meissen. About 17,000 years ago potteries in in the Far East were already made out of a material that was easily malleable and became hard and stable after firing. The exact date of the very first porcelain vessel in world history is unclear, since China was not that

strict and precise when it came to the production process. The kind of vessels that were produced in the very beginning would nowadays be more likely considered as ceramics. The first »true« porcelain dates back t o the Han-Dynasty (3rd

century BC). Not later than the 7th century AD porcelain had become a mass product in China. While people in Europe were still eating out of bulky wooden and metal bowls, decorative porcelain vases were produced thousands of kilometers further east.


Shortly before the year 1300 a young man with the name Marco Polo traveled from Europe to China and back. After his return home he told his countrymen and women about the white plates and cups which people of the Far East drank and ate out of. Although Polo

was able to describe the porcelain manufacturing process and had a few souvenirs as visual examples to show around, Europe was not able to produce porcelain itself for quite some time. For a little while the Europeans even thought that the raw material

used for the porcelain production was crushed cowrie shell since the colour of the shell was similar to the colour of the Chinese dishes. Since the cowrie snail was called porcellana in Italian, the unknown material was named porcelain. About 400 years went by during which European nobles spent their fortunes importing Chinese porcelain via the Silk Road. They would have loved to produce it themselves, but the formula for porcelain was a well-kept Chinese secret. Thus, the Western world had to continue with its experiments. In the meantime skillful porcelain imitations such as Fayence and Majolika were invented. These thin-walled vessels were made out of clay and painted as if they were »true« porcelain. Thanks to its perpetual greed in search for another material, Europe’s elite was able to dine from their own porcelain plates in the end. In 1701 the apprentice chemist Johann Friedrich Böttger attracted a lot of attention by turning silver coins into gold during a public presentation in Berlin. Today this kind

Issue 21 | November 2015



of performance would be considered as some sort of magic trick. Back then, however, Böttger arouse the interest of numerous kings who expected to obtain lots and lots of gold from the young apprentice. For example the Prussian King Friedrich I. wanted to take Böttger, who at that point lived and worked in Berlin, into his service. Yet, Böttger decided differently and moved to Wittenberg without further ado where he began to study medicine. But this was only of short duration since he was kidnapped and brought to Dresden by August the Strong, Elector of Saxony and King of Poland, in 1702. Together with some experts Böttger was requested to produce gold in the Palais Fürstenberg. In 1705 the scientist Ehrenfried Walther von Tschirnhaus began to oversee Böttger’s work. His experiments were continued in a laboratory at the Albrechtsburg Castle in Meissen, 30 kilometers westwards of Dresden. Von Tschirnhaus had already started the porcelain research 20 years before Böttger joined the quest which is why they gave up the gold production and focused on porcelain. Their

most important insight was that the temperature of the ovens being used for firing glass was too low to fire porcelain. Therefore, some experts were instructed to build more efficient and powerful ovens. Furthermore, Böttger and von Tschirnhaus worked out the three key ingredients that China had been using for over 1,000 years to produce large volumes of porcelain: the two minerals quartz and feldspar as well as the stone kaolin. To make the »white gold«, the raw materials are first ground, then mixed with water and finally put into the desired form before being fired for several hours at about 900°C. On January 15th 1708 Böttger and von Tschirnhaus had finally succeeded: At five o'clock in the evening the first European porcelain vessel was taken out of the oven. It took Böttger several months to finalise the manufacturing process after the death of von Tschirnhaus in October 1708. After the first fire, the so called »Schrühbrand«, the porcelain is still very porous. Thus, a special glaze and a second fire are needed to obtain a hard and solid porcelain vessel. In March 1709



Böttger finally was able to report to his king that he now knew how to produce porcelain. Ten months later August the Strong founded the »Royal Polish and Electoral Saxon Porcelain Manufactory«. In order to

keep the secret porcelain formula well protected, he decided to build the production site within the walls of the Albrechtsburg Castle in Meissen. Thus, none of the workmen knew the entire production process.

Issue 21 | November 2015



Nevertheless, just a few years later more and more competitors emerged: in 1718 the Viennese Porcelain Manufactory was founded and twelve production sites were established alone in the federal state Thuringia by the end of the 18th century. In order to set themselves apart from their competitors and the broad range of porcelain products, Meissen developed its famous trademark – the blue crossed swords mark – which, to this day, decorates all porcelain works that are manufactured in Meissen. This includes plates, bowls and vases but also clocks, ball pens, chandeliers and even life-size copies of birds for those who have the necessary wherewithal.

Industrialisation also had an impact on the porcelain production by simplifying the manufacturing process and lowering costs. Thus, porcelain wasn't a luxury good anymore but became standard. In the 1970s the porcelain market situation in Germany aggravated and turned into a real crisis caused by a decreasing number of people still showing interest in buying the »white gold«. And those who still bought porcelain preferred products manufactured in low-wagecountries. However, manufacturers that did not submit to that pressure have been recently rewarded with an economic turnaround. Today, highquality porcelain is »chic« again – especially when it comes from a manufacturing site with a centurylong tradition.

Issue 21 | November 2015


Tea Time 218


Frau Herzblut's



Sitting down for a cuppa with your friends and family is never more cosy than when itsgets really dark and cold outside. It’s also the perfect opportunity to treat yourselves to a merry Vintage Tea Party with freshly brewed tea and sweet temptations like the irresistible Bailey's Bundt

HER NEW BOOK Frau Herzblut – Key treats for an enchanted Autumn & Winter season (German)

Cake, fruity Cherry Cupcakes, a slice of succulent Banana Walnut Bread or freshfrom-the-oven Apple Hazelnut Scones. Even her majesty the queen would be »very amused«.



»Frau Herzblut« (German for Mrs. HeartBlood) a.k.a. Carolin Strothe takes you on a journey through six enchanting themes perfect to brighten up dark winter days.

Ausgabe 21 | November 2015

Bailey's Bundt Cake with white chocolate icing FOR A 9 INCH BUNDT PAN

FOR THE DOUGH • 5 eggs • 150g cane sugar • 1 tsp vanilla (ground) • 250ml cream based liquor (like »Baileys Original Irish Cream«) • 250ml mild vegetable oil 220

• 400g spelt flour (type 630) or wheat flour (type 550) • 1 tsp cream of tartar baking powder • 1 pinch of salt • Butter and breadcrumbs for the baking pan

FOR THE ICING • 50g white chocolate • 5g butter

FOR DECORATION • fresh, untreated rose petals



Preheat the oven to 160°C/320°F. Beat eggs, sugar and vanilla in a bowl for several minutes using your blender’s highest setting until a fluffy white mass begins to form. Keep stirring while adding the cream based liquor and vegetable oil bit by bit. Sieve spelt flour and blend with cream of tartar and salt. Little by little, add the flour mixture to the egg paste and give it a quick whisk to get smooth dough.


Generously butter the Bundt pan, sprinkle in breadcrumbs and add the dough. Bake Bundt cake on middle rail for 60 to 70 minutes. Insert a wooden pick to see if it’s done, adding baking time if necessary. Let the cake cool in the pan and only remove the mould once it has cooled to avoid breaking.


Melt chocolate and butter in a bain-marie on medium heat and frost the cake. When the icing has set, add rose petals for decoration.

Ausgabe 21 | November 2015


Cherry Cupcakes

with rose-cherry frosting


Preheat oven to 175°C/345°F. Beat butter, sugar and vanilla in a bowl until they form a fluffy white mass. One after the other, stir in the eggs. Drain cherries well and toss in some spelt flour.



Blend spelt flour, almonds, cream of tartar and salt and add to the dough also stirring in the milk. Place paper muffin moulds into the muffin tin and fill each of them to the top with dough. Pre-bake on middle rail for about five minutes. Remove tray from the oven and divide the cherries between the moulds. This way the cherries won’t sink to the bottom. Bake for another 12 to 14 minutes. Insert a wooden pick to check if they are done. Remove cupcakes from tin mould and let them cool on a grill.



(Ø 5 cm/2inch)


For the frosting stir custard powder into 50ml cherry juice. Bring the FOR THE DOUGH remaining cherry juice to the boil • 75g soft butter in a pot. Stir in the powder mix and • 75g cane sugar return to the boil while stirring. Pour • 1 tsp vanilla (ground) cherry custard into a container and immediately cover with cling film to • 3 eggs • 150g pickled, unsweetened orga- prevent a skin from forming. Let cool down to room temperature. nic sour cherries • 120g spelt flour (type 630) • 30g almonds (ground) • 1½ tsp cream of tartar baking powder


Strain custard through a sieve. Beat butter and icing sugar for several • 75ml milk minutes until fluffy and almost • 1 pinch of salt white. Spoon by spoon add cherry • Flour for dusting custard and rose water to the butter, continuing to stir throughout. Blend on high until fluffy custard butter FOR THE FROSTING • 200ml cherry juice from the pick- has formed. Place cherry frosting in the fridge for 30 minutes. Transfer to led organic sour cherries icing bag with petal nozzle (like Wilton • 22g custard powder #2D) and starting from the centre • 150g soft butter form a rose on each cupcake and top • 2 tbsp icing sugar it with candied petals. • 2 tsp rosewater (pharmacy)

FOR DECORATION • candied petals, tufted pansy, violet etc.

Ausgabe 21 | November 2015


Bananen Walnut Bread FOR A SMALL LOAF (20cm/7.8inch loaf pan, 1 litre in volume)

FOR THE DOUGH • 50g walnuts • 3 ripe bananas • 75g butter • 2 tbsp acacia honey 224

• 2 eggs • 100ml buttermilk • 130g spelt flour (type 630) • 100g wholemeal spelt flour • 1 tsp cinnamon • ½ tsp vanilla (ground) • 2 tsp cream of tartar baking powder • ¼ tsp baking soda • 1 pinch of salt • Butter and spelt flour for the mould



Preheat the oven to 180°C/355°F. Lightly toast the walnuts in a pan without oil until they start to smell. Let cool, then chop roughly. Peel bananas and squash them in a bowl with a fork.


In another bowl beat butter and honey until fluffy. One by one, add the eggs. Then add bananas and buttermilk.


Blend both types of flour, cinnamon, vanilla, cream of tartar, baking soda and salt then add to the bananas mixture and incorporate into a smooth dough. Fold in walnuts. Butter a loaf pan, dust with flour and add the dough. Bake banana bread on medium rail for about 50 minutes. Insert a wooden pick to check if it’s done. Let the loaf cool in the pan for 5 minutes then remove mould and let loaf cool down completely on a grill.


Serve with butter, jam, chocolate spread or peanut butter, or anything else that tickles your fancy to accompany your tea.

Ausgabe 21 | November 2015


Apple hazelnut scones with cinnamon

MAKES AROUND 8 (Ø 6cm/2.4 inch)

FOR THE DOUGH • 50g hazelnuts, whole • 200g spelt flour (Type 630) • 1½ tsp cream of tartar baking powder • 1 pinch of salt 226

• 1 tbsp vanilla sugar (made from cane sugar) • 60g cold butter • 140g buttermilk • 1 tsp cinnamon • 50g finely sliced pieces of apple (like Belle de Boskoop) • 1 egg yolk and some milk, blended for brushing



Pre-heat oven to 220°C/428°F. Lightly toast the hazelnuts in a pan without oil until they start to smell. Let cool and chop.


In a bowl, blend flour, cream of tartar, vanilla sugar, cinnamon and salt. Add butter and rub with your fingers to make a crumbly mass. Add buttermilk and press – don’t knead – into a dough ball. Add flour if the mass is too moist. Carefully incorporate the apple pieces and chopped hazelnuts. On a flour-dusted surface roll the dough into a sheet two centimetres (0.8") thick, cut circles (Ø 6cm/2.4") and put them on a parchment lined baking tray. Brush scone tops with milk-egg-yolk-mixture and bake on the second rail from the top for 9 to 12 minutes until golden.


Scones are best served fresh from the oven or still warm with clotted cream, jam and a strong cup of Earl Grey.

Ausgabe 21 | November 2015


There's nothing wrong with things taking time. JAMES DYSON






Issue 21 | November 2015





SHORTBREAD · 100 g fine sugar · 200 g unsalted butter, diced, at room temperature · 300 g flour · Pulp of a vanilla bean · 1 pinch salt

GANACHE · 200 ml heavy cream · 200 g white chocolate · 5 fruit-tea bags · 2 tbsp. red or black currant juice

GARNISH · 100 g powdered sugar · 1-2 tbsp. milk · Food colouring of your choice · dried, edible flowers, sprinkles or chopped nuts

Issue 21 | November 2015


1 Heat cream in a small saucepan and bring up to simmer. Add tea bags and let steep. Stir and lightly press tea bags from time to time during steeping time. Squeeze tea bags well and remove after about 10 minutes. Measure off 100 ml of the mixture, add currant juice and bring to the boil in small sauce pan.



Mix butter, sugar and pulp of vanilla bean in a blender for a few minutes until the mixture has a light yellow colour and is fluffy.

2 Slowly and carefully add flour and

blend well into the dough. Do not stir too much, otherwise cookies will not reach a crumbly texture.

2 Chop

chocolate and put into a 3 Form dough into a ball, wrap in bowl. Pour boiled cream into bowl cling film and refrigerate for at least and let sit for 3-5 minutes. Blend one hour. cream and chocolate well until reaching a smooth, homogenous mixture. The chocolate should have 4 Preheat oven to 160 째C and cover baking tray with baking paper. melted completely.

3 Put ganache aside overnight

until firm.


Take short pastry out of refrigerator, let rest for another 10 minutes and knead the dough once more. Form dough into a ball, press slightly to form a disk and roll out to about 5 mm thickness on a floured surface or between two sheets of baking paper.


6 Cut

into shapes with a round cookie cutter or using a glass, and place cookies on baking sheet leaving sufficient space in between. Knead left-over dough, roll out again and cut out more cookies. In case the dough gets too soft to process, put into refrigerator for a few minutes. 235


Place baking tray with cookies into refrigerator for half an hour. This prevents cookies from melting in the oven.


Bake for 15-20 minutes until lightly golden. Remove baking tray from oven and leave to cool.

Issue 21 | November 2015


Stir the firm ganache thoroughly. Spread one side of cookie with ganache and place another on top.

2 Put sandwiches into

refrigerator for a few minutes until ganache is firm.



Blend powdered sugar and milk to create icing. Spread on surface of cookies and decorate with edible flowers or sprinkles.


If stored airtight, cookies will stay fresh for about 2 days once refrigirated.



Issue 21 | November 2015

PLUM PIE · 3 eggs · 190 g sugar · 1 package organic vanilla sugar · 75 g yoghurt · 300 g sour cream · 380 g flour · 2 heaped tsp. baking powder · 600 g plums · 3 tbsp. whiskey (optional) · 2 tbsp. brown sugar 238



lum Pie




· 220 g fresh ginger, peeled or unpeeled depending on preference · 400 g sugar · 1 litre water · 1 pinch salt

GINGER CREAM · 2-5 tbsp. ginger syrup · 250 g mascarpone

Issue 21 | November 2015



Preheat oven to 180 째C. Grease springform pan and dust with flour.

2 Cut plums in halves and pit. Mix

whiskey and brown sugar in a large bowl, add plums, stir and let rest for 15 minutes.



Prepare dough in meantime. Beat eggs and gradually add sugar and vanilla sugar. Keep beating until dough is stiff and light yellow.


Add yoghurt and sour cream, mix flour with baking powder, and add as well. Do not stir for too long, only until ingredients have blended.


Pour dough into baking pan and spread out plums on top in the shape of a fan. Start at rim of the baking pan and work towards the middle.


Bake for 35-45 minutes until plums are slightly caramelised. Remove pie from oven, let cool down, and dust with powdered sugar.



Issue 21 | November 2015


Mix water, sugar and salt in a saucepan. Cut ginger into thin slices, add to mixture and bring to the boil.

2 Let syrup simmer for about one

hour at a low temperature. Stir occasionally.


Strain finished syrup and fill into a clean bottle. 242


If peeled ginger was used, it can be processed further after cooking, for example dip into melted dark chocolate. Since the ginger is not fully candied, it still has some spice and only stays fresh in the refrigerator for a few days.


PROFESSIONAL TIP Ginger syrup is a good ingredient to be used in alcoholic and non-alcoholic cocktails. To brew a quick ginger tea, simply douse a few tablespoons of syrup with boiling water.



Put mascarpone into a bowl and stir until creamy. Depending on your taste and liking, add some tablespoons of ginger syrup and stir in.

2 Serve ginger cream as a

side to plum pie.

Issue 21 | November 2015




Issue 21 | November 2015

SHORTCRUST PASTRY COOKIES · makes about 15-20 cookies · 75 g unsalted butter, at room temperature · 50 g ground almonds · 30 g sugar · 100 g flour · 1 egg yolk · 1 pinch salt · grated zest of an organic orange 246

ALMOND PASTE (MARZIPAN) · 100 g powdered sugar · 100 g marzipan paste (almond paste) · 1 egg white · 1 pinch salt

CHAI FILLING · 4-6 tea bags of chai tea · 200 ml heavy cream · 300 g milk chocolate



Issue 21 | November 2015



Chop chocolate, place into a bowl and set aside.

2 Add heavy cream and tea bags

to a pan, bring to the boil and let steep for at least 15 minutes. Stir and lightly press tea bags in heavy cream from time to time during steeping time. When cream has adapted the intense flavour of chai tea, remove tea bags and bring cream to the boil once again.


Add cream to chocolate and let stand for a short while. Blend cream and chocolate well until reaching a smooth, homogenous mixture.


Set chai filling aside overnight until firm.



For shortcrust pastry, add sugar, butter, egg yolk, salt and orange zest into a bowl and blend with mixer. Add almonds and flour and knead in with hands. Push dough together, wrap in cling film and refrigerate for at least one hour.

2 Preheat oven to 160 째C. Cover

baking tray with baking paper and put aside. Take dough out of refrigerator and knead once more.


Roll out part of the dough to about 4 mm thickness on a floured surface and cut into shapes with a

cookie cutter (preferably a round one). Place cookies on baking tray and refrigerate for half an hour. This way, the cookies maintain their shape while baking.


Prepare marzipan paste in the meantime. Crumble marzipan into a bowl. Add egg white, salt and powdered sugar, blend until smooth and fluffy. If marzipan paste is too fluid to process, refrigerate for a while.


Fill marzipan paste into pastry bag. Take baking tray out of refrigerator and pipe some paste in

Issue 21 | November 2015


shape of a ring onto the rim of each cookie. Refrigerate baking tray for another 30 minutes.


Bake for 10-15 minutes until marzipan paste is lightly golden. Remove baking tray from oven and let cool down.


Take firm chai filling out of refrigerator at least one hour before


processing. Stir filling well and fill into small pastry bag with starshaped nozzle. Once cookies have cooled down, place a dab of the filling in the middle of the cookies.


Decorate with sprinkles or chopped nuts.


If stored in an airtight jar, cookies stay fresh for 2-3 days.



Issue 21 | November 2015



· 200 ml gin (Hendrick's Gin or Tanqueray No. Ten Gin works especially well for this drink) · 140 ml strong Earl Grey tea, chilled · 80 ml lemon juice · 2 very fresh egg whites · 40 ml sugar syrup



Fill all ingredients into a wellsealable bottle or a cocktail shaker and shake thoroughly.

2 Strain cocktail through fine

mesh sieve and fill into four glasses and perhaps garnish with a piece of lemon peel.


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· 360 ml milk · 6 tsp. Assam tea · 250 g unsalted butter, at room temperature · 150 g cane sugar · 370 g flour · 2.5 tsp. baking powder · 1/2 tsp. salt · 3 eggs 254

· 120 g honey

LEMON ICING · 200 g powdered sugar · 2-3 tbsp. lemon juice



Issue 21 | November 2015




Preheat oven to 180 째C. Grease Bundt pan and dust with flour.

2 Pour milk and loose tea into a

until golden brown. Do not forget to test with skewer or toothpick for doneness!

10 Remove cake from oven, let

saucepan and bring to the boil while stirring. Remove from heat and let cool down. Let milk cool down completely before continuing.

cool down for 15 minutes and then carefully remove from pan.

Strain cooled Assam milk and set aside.

lemon juice to firm sugar icing and spread onto cake.

3 4

Blend butter and sugar in a large bowl until fluffy. Slowly add about 80 g of honey and blend butter for another 3-5 minutes.

11 Combine powdered sugar and 12 Cake stays fresh once

refrigerated for about 2 days. 257


Add the eggs one by one and mix well.


Mix flour, baking powder and salt in a separate bowl.


In three steps each, add flour and Assam milk in turn to butter and mix until smooth.


Pour dough into baking pan, spread remaining honey onto dough and fold in using a spoon.


Bake cake for 55-65 minutes

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· 100 g fresh apricots · 100 g dried apricots · 100 ml strong chamomile tea · 125 g unsalted butter, at room temperature · 100 g sugar · 2 eggs · grated zest of an organic lemon · 2 tbsp. lemon juice · 150 g flour


· 40 g ground almonds · 1 tsp. baking powder · 1 pinch salt · 40 g crème fraîche · 2 tbsp. flaked almonds

Issue 21 | November 2015


Preheat oven to 160 °C. Grease small springform pan (18 cm or 20 cm in diameter) and dust with flour.

2 Dice dried apricots and pla-

ce into bowl. Add chamomile tea and let steep at least one hour until apricots have absorbed tea and have softened.


Cut fresh apricots into halves, pit and dice.



Combine sugar and zest of lemon in a large bowl and lightly blend with hands so that sugar absorbs lemon flavour.


Add butter to sugar and blend for about 5 minutes until mixture is fluffy.

6 Add the eggs one by one and

mix well.


Mix flour, ground almonds, baking powder and salt in a separate bowl.


Add flour mixture, lemon juice and crème fraÎche in turns to butter-sugar batter and blend until smooth. Lastly, fold in apricots.


Pour dough into baking pan, sprinkle with almond flakes and bake for 40-50 minutes.

10 Serve dusted with

powdered sugar.

11 Cake stays fresh and moist once

refregirated for 3 days.



Download Recipe cards Issue 21 | November 2015







If the sisterMAG team had taken Tom Hodgkinson’s bestseller How to Be Idle to heart you would have had to wait much longer to get to read this latest sisterMAG issue because we’d either be having a lie-in or sitting around in our dressing gowns drinking tea.

Issue 21 | November 2015

His 2004 ode to laziness does have merit though and its declared objective »to attack the work culture of the western world« leaves you with a pleasant air of serenity. Hodgkinson takes us through an idler’s perfect day, and his culturally conservative approach puts our grim idea of how we think we have to behave in some much needed perspective. With every chime of the clock (i.e. each new chapter of the book) - guided by anecdotes from philosophy, literature and history - the reader uncovers another layer of the philosophy of idleness. 264



The idler starts his day – rather unsurprisingly – in bed. His mortal enemy: the alarm clock.

»THE FIRST STAGE IN THE UNGODLY TRANSFORMATION THAT WE FORCE OURSELVES TO ENDURE IN THE MORNING, FROM BLISSED-OUT, CAREFREE DREAMER TO ANXIETY« The author positively abhors the idea of going against his natural circadian rhythm. But if you absolutely have to at least stay in bed for a while and let your thoughts wander. Where an individual‘s mental efforts are concerned, Hodgkinson attributes much greater efficiency to this »activity« than to scanning your email inbox on a caffeine high. Work, Hodgkinson tells us, is at the root of all our suffering. Not only does a job force you out of bed, it also takes away your self-determination, it leads you straight into slavery. It robs you of the peace of mind needed to enjoy an indulgent lunch and instead has you wolf

Issue 21 | November 2015


down a sandwich. A job is the death of spontaneous naps and makes you think of a holiday as »an escape from the hell of labor«. Now for any readers who, having had their minds thusly opened, are not willing to join in a revolt against their employers – which is something Hodgkinson discusses at length in a chapter entitled »Riot« – there are some other options of taking their first steps along the idler’s road in their daily routines. 266



The first important step in the right direction is turning your back on guilt. You can give it a try when you catch your next cold: stay in bed if your doctor tells you to! Illness is »one of the few legitimate ways left to be idle«. It’s our way of clawing back at rest on doctor’s orders and putting our newfound time to good use reading a book or watching TV box sets. Evenings and weekends also offer plenty of opportunities to get better acquainted with your inner idler – so does the time you spend smoking a cigar or watching the river flow past your fishing rod. Anytime of doing nothing is a time for pondering and ruminating. Another important aspect of the perfected dolce far niente, of course, are spirits served in suitable glasses. Hotel mini bars, pubs and parties all make suitable habitats for idlers. And he even celebrates the inevitably ensuing hangover as it provides him with even more time and opportunity to do nothing. It can both »sharpen your senses« and »act as a portal to a visionary state«. But as with so many things, timing is important. Schedule your hangover for a Sunday or take the day in question off, never ever nurse it in next morning’s meeting! »Learning how to live can involve learning how to love the hangover,« says Hodgkinson. Personally, I think this a very helpful approach.

Issue 21 | November 2015





If you’d rather forego the hangover, you might want to indulge in the calming ritual of drinking tea. You should schedule at least half an hour a day for this activity because we are not talking about slurping from a cup with a bag still swimming around in it – something Hodgkinson refers to as »tea in a hurry«. The author proclaims the re-introduction of »tea taking«, a daily tea ritual in the way the Chinese taught us - a leisurely affair that allows your soul to relax. Or:

»ONE DRINKS TEA TO FORGET THE WORLD'S NOISE.« as the Chinese scholar T’ein Yheng put it. We haven’t reached the end of the day yet, but Hodgkinson‘s path towards an idler’s life is firmly in our sights. His thoughts may exude privilege, naïveté and cynicism but they make for a highly entertaining historicocultural excursion as long as you remember to take the musings of idleness’ lobbyist-in-chief with a good pinch of self-reflection. And now you’ll have to excuse me, the clock strikes four – it’s time for my cup of peppermint tea.

Issue 21 | November 2015


Slow Movement an Ode to Idleness (by Simone Hawlisch) 270

»Don’t ever underestimate the value and the power of doing nothing sometimes.«

Aditya Ajmera


When was the last time you were able to gaze out the window with a good cup of coffee or tea in your hands, lost in your thoughts? Or traveling by slow train instead of taking the faster route?


Issue 21 | November 2015

Long gone are the times since the summer holidays lasted an eternity, at least it felt like it, when we were lazying around on a field watching the clouds or plane passing by. Or those times in the public swimming pool when we were lying on the hard wearing stone tiles waiting to dry off and feeling the summer on our skin.



What does Slow Movement stand for? More and more people are nowadays longing for those moments of stillness and idleness we recall from our youth. Constant accessibility and high expectations within our work environment are taking their toll on us. It can start becoming a real strain to our relationships with family and friends but above all, ourselves. The longing for living a slower and more mindful life becomes increasingly strong and the Slow Movement, with began with the Slow Food Movement about thirty years ago,is gaining more worldwide followers and supporters.

The term Slow Movement can be described as decluttering, living a more conscious and mindful life. Slow is a whole movement providing us with some thought-provoking impulses about how to spend our time wisely in order to reconnect with ourselves and others. Racing through life and the increasing noise in our heads prevents us from finding the core, the essence and what really matters to us. Latest research proofs that we spend 90% of our time living in the past or in the future instead of living in the present, enjoying the moment. With increasing demand and pressure on us we lose sight of ourselves and have forgotten how to take a ÂťtimeoutÂŤ. Only when we indulge from time to time in idleness allowing ourselves

Issue 21 | November 2015


ÂťWhat is the core essential in our lives we cannot live without?ÂŤ



to be open minded we can learn to pause, to reflect and make room for clarity and inspiration.

How can we best declutter our lives in order to slow down? 275

With all the options given and overstimulation of our senses we need to declutter our lives, learning to filter thoughts and make conscious and deliberate decision. Deciding in favour of something also means saying no to something else. What is the core value in our lives we cannot live without? Who is your family in the widest sense, our community and where do we belong to? What can we hold on to that can carry us through life when we are going through difficult patches? In order to have this internal dialogue it is essential to shifts gears, taking

Issue 21 | November 2015

a step back and submerging in the world of silence, getting into a deeper awareness of who we are. All of us know the situation too well, when sometimes we like to embrace distraction in order to avoid this inner dialogue, avoiding to be in touch with ourselves and avoiding making those deliberate decisions. However, it is imperative to have this conversation making time for ourselves and the needs we have as human beings, and as an individual.


ls there a Guide to Happiness? Very often it is those little things that make us happy, so little that we sometimes don't notice them anymore. A good route to happiness is found outdoors; in the countryside, or taking a walk in the woods. Outdoors activities ground us and are a way of connecting us with nature and out roots. When I was a child I often went into the woods, picking blueberries



Issue 21 | November 2015

Mushroom Focaccia


and mushrooms with my sister, mother and aunt. Getting up early in the morning, wandering through the woods feeling the morning dew in our hair and on our eye lashes - I don't ever want to miss this experience. Back then I already enjoyed, despite of the early morning rise, the moments of stillness in nature. I really do like autumn and autumn strolls, spending time in the woods, losing myself in time and space; listening to the bowing trees, creaking branches and the most amazing raffling of the treetops. I simply love the resinous and the ethereal scent and the smell of moss and mushrooms. lf you are lucky and the weather God is in a good mood you might find edible mushrooms such as chestnut mushrooms or porcini and can use them in the following recipe.

other possible sources of happiness are joint dinners with friends, gathering around a table, cooking and making plans. relaxing and letting go. Especially in autumn this is a wonderful opportunity to combine both; a walk into the woods and cooking with friends.

The mushroom focaccia is an incredibly delicious and seasonal recipe which also fits perfectly into the Slow Movement topic. Kneading the dough can be quite a therapeutic experience and you can prepare everything one day in advance. Also mushrooms and thyme are soulmates; as according to the Flavour Thesaurus the smoky nature of the thyme and the the earthy taste of the mushroom make a perfect match.




Issue 21 | November 2015

INGREDIENTS (for one tray)

200 g spelt flour 280

300 g spelt semolina 15 g fresh yeast 5 g sea salt 150 g pecorino cheese (optional for vegan alternative) ca. 200 g king oyster mushrooms or other mushrooms 300 ml warm water 100 ml olive oil 4 branches fresh thyme for the herbal oil 3 branches frischer thyme for sprinkling the focaccia


INSTRUCTIONS One to two days prior to baking the focaccia you prepare the herbal oil. Place the thyme branches into a sterile bottle and fill up with olive oil. Let stand over night allowing for the flavour to develop. Please note that the herbs need to be covered with oil at all times and need to be stored in a cool and dark place.

ONE DAY PRIOR TO BAKING Dissolve the yeast and the salt in lukewarm water, adding the mix together with the olive oil the spelt flour and semolina. Knead the dough for about 5 minutes until you get a smooth texture. Roll the dough into a ball and place into a bowl and cover with a damp cloth and leave over night in the fridge. This method takes a bit more proving time but it never fails!

Issue 21 | November 2015




DAY OF BAKING On the bottom of your oven place an oven proofed dish which later on will be filled with boiling hot water. Once the proofing time is over, gently make holes with your fingertips in the dough filling the little holes with some herbal olive oil. Cut the mushrooms into halves and fry them for a couple of minutes. This will prevent the mushrooms from drying out once baking the focaccia.

Remove the dough from the fridge, knead for a bit and roll onto a sheet of parchment paper, cover again with a cloth and let it proof in a warm place for about one hour. Half an hour into the proofing time preheat the oven, preferably with a pizza stone in it, to 230 C.

Issue 21 | November 2015


Place the fried mushrooms on top of the focaccia, sprinkle with thyme and shavings of pecorino cheese.


Carefully transfer the focaccia to the pizza stone or oven tray, fill the ovenproof dish with boiling hot water and close your oven door, immediately allowing the water steam to spread out evenly. Bake the focaccia for 10 minutes at 230 C and for another 15 minutes at 210 C. You will know once the focaccia is ready as it develops a beautitul golden colour, the cheese has gone all bubbly on top and your kitchen has transformed into a deliciously scented place. Prior to serving the focaccia sprinkle with sea salt and enjoy. If you have any left overs, when cold it still tastes delicious.


SUGGESTED LITERATURE The Flavour Thesaurus by Niki Segnit In Praise of Slowness - Challenging the Cult of Speed by Cart HonorĂŠ The Idle Traveler - the Art of slow Travel by Dan Kieran How to be Idle by Tom Hodgkinson


Issue 21 | November 2015















It’s no secret that bloggers are great influencers, using Instragram to its full potential they increase both their blog traffic and name recognition. Another player in the free-marketing business are start-ups – especially start-ups making and designing watches. In a literal »race against time« Instagram can help the demand to skyrocket. Competition is intense, making for a busy starting grid in this race against time. On Instagram a small idea can have a big effect – as long as it is a really good one. How did the watch trend get started on Instagram and who had the idea that turned out to be a really good one? Which watch start-ups owe their success to the popular »hashtag app«? sisterMAG wanted to know and went to find out.

instagram Issue 21 | November 2015


d 288



Daniel Wellington Please shortly introduce yourself and the company. // My name is Filip Tysander, 30 years old, and I am the founder of the Swedish brand Daniel Wellington. I have a background in marketing and have always been interested in business. I have been involved in the fashion industry for about 9 years, and I started my first business in 2007 together with my older brother Kristian. It was a webshop focusing on affordable, yet stylish, bowties and fashion accessories that were popular in Sweden at that time.



How did the idea to found Daniel Wellington come about? // When I was travelling through Australia in 2006, I met an intriguing man from the British Isles. His name was Daniel Wellington, and he had an impeccable sense of style. He wore his vintage watches on old, weathered NATO straps, and I really liked the clean and classic look, but I thought that the casing was a little too

Issue 21 | November 2015

#danielwellington thick. When I got back home from my trip, I decided to design a thinner casing that would bring more of a minimalistic essence to the watch, and at the same time fit better together with the iconic NATO strap. Inspired by Mr. Wellington’s stories and timeless look, it felt very natural that my line of watches should be named after him.


Do you have any advice for someone looking at starting their own business? // I quickly learned that if you want to be successful, you need to welcome challenges and learn from mistakes. When setting up a new business, it is important to come up with something different in the market, something that will stand out and catch the customers’ attention. Put a lot of effort into building a business you are proud of. Stay true to your dream and figure out how to keep on going. Have fun and the success will follow.



How did the trend to promote watches via Instagram evolve? // It has been, and still is, a priority for us to work with contemporary methods. Pushing through social media felt like a natural choice from the very beginning. Social media plays an important role in our marketing, and has proven to be a great way to interact with the most important people: our customers and fans around the world. It is a true privilege, incredibly energising, and we appreciate every single question and comment.

Issue 21 | November 2015


What role does the concept (fascination) of the »classical watch« play in this day and age? // There is a saying that trends come and go, but style is timeless. We like to think of our watches as timeless accessories with the ability to elevate your outfit to refinement, no matter the occasion or dress code. We have successfully filled a niche in the market for a watch brand with an elegant and classic design – at an attractive price. I believe this concept is very much a part of what makes Daniel Wellington so special. What is a Daniel Wellington watch supposed to represent? // A Daniel Wellington watch is supposed to represent the wearer and enhance every look. Please complete the sentence: Time is… // Constant.




Issue 21 | November 2015





mockberg Who are you and what can you tell us about Mockberg? // Mockberg is a Swedish family business founded in 2013 by Elvira Eriksson and her two siblings Kristofer and Daniel. We currently have 5 models in our assortment, Elsa, Alice, Sigrid, Astrid & Nora. What was the idea behind creating Mockberg watches? // We wanted to create a timepiece that was both classic and timeless, a simple design that was something out of the ordinary. Something light and clean, a design that would stand out in a subtle way but still catch your eye. A watch that would fit any occasion, no matter what you felt like wearing. What does Mockberg mean? // Mockberg is an old Swedish family name that we decided to bring to life. We wanted

Issue 21 | November 2015



something genuine with history, not something chique and trendy. We wanted a name that will last, just like our watches. Where is the headquarter of Mockberg and where do you have your shops? // We are headquartered in Stockholm, the beautiful capital of Sweden and sell our watches in shops all over Scandinavia. We are soon going to be extending the coverage to the rest of Europe as well. The demand is very high and we hope to be able to take the leap sooner than later.


#mockberg Describe the style of Mockberg in three words. // Timeless, classic and extraordinary. Who is your biggest competitor in this business? // There is no real true competitor to Mockberg since most other brands create mens watches as well. We have chosen to only focus on satisfying watch-craving females around the world! Sorry guys! 297

Do you fear the competition with smart watches? // No, we believe that everyone should have more than one watch. A smart watch can be perfect for a work out. But for you beautiful evening dress, a Mockberg is a much better companion. Finish this sentence: Time is ‌ // Valuable. Make the most of it, and make every second count. Your Mockberg watch is handcrafted to accompany you on this magical journey, called life, in the most beautiful way possible.

Issue 21 | November 2015



bulbul Who are you and what is your role at Bulbul? // Hi there, I'm the founder and director of Bulbul watches. This means managing a wide spectrum of tasks from the collaboration with our designers and PR & communications to the day-today contact with the worldwide network of shops and distributors that sell our watches – as well as making sure that the overall vision of the company remains intact.



What are the five things that come to your mind that represent Bulbul? // Minimalist Danish design, quality, progressivity, diversity and the freedom to follow your intuition. What does Bulbul mean? How did you come up with that name? // It actually means nightingale in Persian. In other words, the name connotes a strongwilled, free-spirited bird. We thought

BULBUL.DK Issue 21 | November 2015



#bulbul this was a fitting name for the brand because it's pretty much the spirit that the company was founded on. We're all fairly stubborn. ;) Why watches and not other accessories? // For me, there's something universally relevant about a watch. All cultures know what it is and you don't need a manual to operate it. If it's designed properly, your grandkids can inherit it, which means it can create a community across time, space and nationality. I think that's extremely fascinating. How did you come up with the design? // Our watches are the result of a long, painstaking design process. It's a collaboration with design trio KiBiSi (which counts architect Bjarke Ingels as a member) who I personally think will go down in history as notable contributors to the proud Danish design heritage. If you take the Pebble watch, it's inspired

Issue 21 | November 2015


by the pebbles found along Scandinavian coastlines. It's also slightly asymmetric, which means it's different to the majority of traditional watches with geometric shapes (circles, squares, rectangles and so on). Consequently, we've aimed at creating a product, which is truly new – without sacrificing aesthetics, functionality or quality. What was the hardest thing that you remember, when you look back to the beginning of this start-up? // There was a period during the design process when I wasn't too far from running out of money. We worked so hard on getting things right, but it was always just out of reach. That's when you begin to question your own judgment. You have to push yourself to keep believing that you're doing the right thing. Thankfully, we finally launched, got a lot of media attention and sold out of our stock almost overnight. Needless to say that was a huge relief ‌


Please finish this sentence: Time is... // A constantly evolving concept.



#bulbul Issue 21 | November 2015



from Designed By Alice P. 306



from Lebenslustiger P. 308

X M A S - B U T T E R F L I E S from Monsterscircus P. 310





from Emma Block & sisterMAG P. 314



from House That Lars Built P. 318

2 4




Travel tips from sisterMAG P. 322


I N P. 400



Advent Calendar sisterMAG


Issue 21 | November 2015


Teacups 1


Download the template from Alice Williamson / Designed By Alice P DF


The Advent Calendar that is themed after this issue's topic comes from our good friend and illustrator Alice Williamson, who also did the teacups of this issue's section pages. She designed 24 little teacups for you. You can just print those patterns and the background. The black lines are supposed to be cut with a knife. Cut out the cups and carefully bend them. Slide them into the cuts. If possible present the advent calendar in a nice frame.


How could I f ill this calendar? – t e ab ag s – – e r ase r – – sm al l swe e t s an d c h o c o lates – – mi n i p e r f um e bo t t l e s an d o t h e r beauty pro duc ts –

Issue 21 | November 2015

Inspirational advent calendar

Inspir 2


Download the card templates

from Annette von Lebenslustiger P DF


rationen Instead of small gifts or sweet treats, this calendar dispenses 25 inspirational thoughts before Christmas: A new chance to pause, think and smile each day. In short just what you lack in these more-than-usuallybusy weeks. »Make time for yourself« - YES, that goes for Christmas time, too! 25 cards for a great calendar gift or just to keep and treat yourself are ready to download. Keeping them for yourself? Shuffle the cards and without looking at them again shove them in the envelopes for your daily dose of surprise inspiration …


Issue 21 | November 2015

Yo u w i l l n e e d : ― ― 25 c ards i n A6 f orma t or a b o o k o f w h i t e p o s tca rd s ― ― 25 m at c h i n g e nvel opes or b ag s o f an ap p ro pria t e s ize

― ― Ch ris tma s tree candle h ol d er pl us candle ( opt iona l )

― ― A p e n t o lab e l t h e envel opes

― ― Orna ment (o p tio nal) - I ma d e mine f ro m wire

― ― T h i n m e t al w i re or a n a l t e r n at i ve m e an s of su s p e n s i o n o f y o ur choice (e. g . r i b b o n )

― ― A na il for the wall

―― Scissors ― ― A m e t al h an g e r f rom t he d ry c l e an e r ’ s ― ― P l i e r s t o b e n d t he h a nger (op t i o n al )



― ― Sprigs l ike p ine o r f ir, but euca l yptus , wax f lower s o r h op w il l a l so wo r k well


tely at the opposite side of the circle. For a particularly exact result, trace the

nspiration shape of an upside down dinner plate as

your pattern and continuously check your progress against that circle.

Personally, I don’t think over-extreme ac-

curacy is necessary. You can even leave the distinctly strong bends of the original

hanger shape alone. You can always hide these under some sprigs later.

Bend the hook at a 90 degree angle to the

Download the card templates and print out the cards. Decorate the envelopes as desired – I like to keep it simple so I just wrote numbers on the respective envelopes with a golden touch-up pencil. I used fine, curly gold wire for suspension.

I wrapped each piece of wire three times around one envelope (with the envelop upright) and then left a longer bit of wire to protrude at the end which I entwined with the shorter one leaving the envelope secure in its wire frame but still easily removed.

Alternatively you could stick Washi tape to the envelopes. Now bend the metal hanger into a circle using your hands or pliers. Try rounding small pieces bit by bit - it’ll be more effective than a large scale approach. The wire tends to be quite temperamental and bending it in one place can easily make it lose its shape comple-

circle and complete the arc. I covered my wire frame in gold spray paint because I only had a golden candle holder.

Now make a wreath from springs and

wire (I used gold wire again) – a delicate or lush one will both work fine, let your

taste be your guide! To do this simple take

a small bunch of sprigs at a time and attach it to the hanger using wire.

Mount the wreath to the wall affixing the prepared envelopes at varying heights to the eye. I didn’t cut my wire because I liked the casual look of the frizzy ends.

Now just clip in your tree candle holder and add a light.

HappyA dvent!!

Pssst…if the crafts aren’t for you, you can just give or send a postcard a day to a loved one. Inspirational thoughts will come in handy in any delivery method… ;)


Butterfly Calendar 3

After Christmas, use it as a fun display for bits and bobs.


von Mette von Monsterscircus P DF


Yo u w i l l n e e d : ― ― 24 D o u b l e p r i n t e d b utt erfl ies ― ― 24 D i v i s i b le c l e ar b a ub l es ( you c a n g e t t h e s e i n di fferent s izes ) ― ― S i l k t h re ad o r s t r i ng ― ― S el f - adh e s i ve do u b l e-s id ed ta pe ― ― Go l d p o s c a m ar ke r ― ― A pai r o f s c i s s o r s

Use the posca pen to write the numbers 1-24 (or 25 ;)


Apply self-adhesive double-sided tape on the outside of each bauble

Attach the butterfly to the bauble

Cut a piece of thread/string, secure on each bauble and use tape to attach on the wall

Fill the baubles. Tip! Using this one as an adult advent calendar? Fill it with com-

pliment cards that’ll boost each day in December.

Issue 21 | November 2015

sisterM AG Girls 4



Download the box-template

Illustration from Emma Block P DF

| Bo xes from Marie Darme


M AG 315

Issue 21 | November 2015

Dagny #19

& Janan





GIR LS 316

Lydia #11

Angela #12

Thea #17

24 outfits from the past three years of sisterMAG: illustrator Emma Block made this possible and we are a little bit in love with the end result. Just click on any of these girls on the page and you'll see the original image from one of our issues.


However you can also download a) the pattern for our advent calendar or b) the individual girls to use them for tags and embellishing a present. On our blog you'll also soon be able to get c) the calendar for 2016 with these girls. We hope you'll have as much fun with the sisterMAG girls as we will have!


Lindsey #9












Stiene #6







Natalia #18

Lindsey Angela







Issue 21 | November 2015

Christmas Bulbs 5

Lichter 318

Download the pattern

from Brittany of House That Lars Built P DF



Issue 21 | November 2015


Cut out the two templates (the black topper and the colored bottom) Score the lines indicated with the dotted lines with the craft knife.







Bring the sides together and glue the tab to the inside.



Cut a piece of twine 6" long and string through the holes at the top and

bring all the sides together and tie.



Glue the black paper together and

‌ glue to the top of the tabs.

Bend the top tabs outward.

10 Cut the twine pieces off.


11 Cut out the numbered flags and punch




String the bulbs together, inserting a numbered flag before the bulb.


Issue 21 | November 2015

24 things inLondon 6


What to do in in London before Christmas

teaTIME Photos from Cristopher Santos Rothfeld

| Tipps from Sandra

| Texte von Yasmeen Dabu & Thea Neubauer



BurlingtonArcade A large shopping arcade with a great variety of small but select shops. It is a premium quality place to shop though, so make sure your shopping budget matches the spread.

Issue 21 | November 2015



Piccadilly Arcade With its entrance right across the street from the Burlington Arcade, Piccadilly Arcade offers a range of high class shops. It is the place to go if you are looking to buy shirts. With many shirt makers located in nearby Jermyn Street, Piccadilly Arcade is far more than just a convenient location.


3 PrincessArcade Discerning customers appreciate Princes Arcade for its traditional focus on quality, luxury and style. You will find a selection of classic and timeless shops, each with its very own distinction and portfolio focus.

The Conran Shop




Issue 21 | November 2015



Even if your wallet is empty: the windows of some of the world's most famous shops and department stores are worth a visit. The new decorations are always released big time to Londoners and tourists!





The Food Market in the heart of London near Tower Bridge is always worth a visit. In winter you can find Christmassy sweets and everything is a hustle & bustle.

Borough Market Issue 21 | November 2015



Department Stores If it is cold and windy outside, you can definitely spend a day in the numerous department stores of London. Some of our favourite destinations are the big names that everyone knows: Selfridges , Liberty , Fortnum & Mason etc. But also a visit to John Lewis on Oxford Circus will be worth for you if you are searching for gifts for your loved ones.



Issue 21 | November 2015



Bond Street





Regent Street and Piccadilly Square

Every year London lights up its shopping area Regent Street in another theme. A nightly stroll around this area down to Piccadilly Circus is an absolute must. This year the official ÂťRegent Street Christmas Lights Switch OnÂŤ is on 15th November.


10 Covent Garden A walk around Covent Garden is a treat in any season but its renowned Christmas decorations make this the best and atmospherically most appealing time. Take a stroll, have some dinner and enjoy Christmas time.




Carnaby Street The long pedestrian area in London’s hip Soho area is lined with a variety of shops, cafÊs and restaurants. And with Oxford Street and Regent Street and their multitudes of fashion boutiques and lifestyle retailers just around the corner it is a must-go destination.

Issue 21 | November 2015

12 334

Get lost in the

streets of Marylebone

Marylebone is a hot spot since the seventeenth century. However it remains one of the best shopping destinations in London. Don't miss: the bookshop Daunt Books




Just once in your life you should drive in the back of one of the famous black cabs in London. And maybe the best time is December, when London glitters with all the fairylights and Christmas treets!

Take a cab Issue 21 | November 2015



Ice Rink Somerset House

What could be more Christmassy than donning your ice skates and try out the rink at Sommerset House in the shadow of its gigantic and beautifully lit Christmas trees?





The Ritz Lobby

The Lobby of the famous Ritz invites you to enjoy beautiful Christmas Decorations and a fabulous fairy tale Christmas tree.

Issue 21 | November 2015


16 ChristmasTree MazeSouthbank Get lost in the Christmas labyrinth of the Southbank Tree Maze. It is made up of no less than 300 tress and your (children’s?!) good sense of direction is rewarded at the other end.




Take the bus If you have enough of London's taxis (see tipp 13), you should maybe change to London's red double-decker busses. If you find a place on the first bench of the top floor, the town will literally be at your feet!

Issue 21 | November 2015

Christmas Jumper Day


On 18th December 2015 the Brits will dress very colourfully. Christmas Jumper Day is an annual fundraising campaign in the UK organised by charity Save the Children. On a specific Friday in December, people are encouraged to make the world better with a sweater and raise funds for Save the Children by wearing a Christmas jumper and making a minimum donation of ÂŁ1.


Drink Hot Ciders at a Pub

A hot alcoholic drink to fight the cold? Yes, please! Almost all pubs will offer at least one variety of hot cider at this time of year. It’s great for stress relief, too!





Lobster Roll If you want to have a fancy and quick snack while shopping on Oxford Street, you should definitely try Deli Smack , where you can get delivious Lobster Rolls!

Issue 21 | November 2015


21 Dishoom

Even if you don't like Indian cuisine, you'll probably like Dishoom. In the middle of the hustle and bustle of busy London, Anne from Anne's Kitchen took us to a world that seemed exotic and delicious. Just before Christmas it is the best time to take out a friend for dinner! Website:



22 Mince Pie Slice

Mince Pie is a sweet baked good that is traditionally eaten in Great Britain around Christmas and New Year's. We found a delicious Mince Pie while sipping a cup of coffee at one of Benugo's coffee shops.

Issue 21 | November 2015



King's Cross St. Pancras

Just before Christmas you might want to sip a drink with friends at the infamous ÂťBooking OfficeÂŤ at King's Cross St. Pancras. You'll get the Harry Potter feeling served with your Martini!



24 Teatime in London

This would not be sisterMAG's teacup issue if we wouldn't reference teatime as our final London tip. Where you can enjoy the best scones and Darjeeling, you may find on page 102 in our Teatime Special.

Issue 21 | November 2015


Photo: Lucian Milasan /

Copenhagen Te x t : Ta n j a T i m m e r


Glædelig jul! Does the word ‘hyggelig’ mean anything to you? Don't bother looking it up in the dictionary. In all likelihood it would say that the word means ‘gemütlich’ (‘cozy’). But that’s just half the truth. ‘Hyggelig’ is a feeling with a horizon of meanings that either opens naturally or stays closed forever. My Danish friend Line once dated a German man, and even after 3 years of relationship in which he learned to speak Danish quite well, it would still happen that when he asked: »Do you want to meet up at 6 p.m. in the gym?«, she answered: »Det er hyggeligt.« (»This is ‘hyggeligt’.«) And he was convinced that she got the question wrong because coziness and gym don’t go well together… The same goes for Lina and him today. On a perfect Danish day, everything is ‘hyggelig’ – from breakfast to dinner, in the office, on the playground, with friends and a glass of wine. You can forgive the German that he only gets the thought of coziness when it comes to things you do »among yourselves« – who wants to share a cozy evening with 82 million fellow humans – but in small Denmark you do so always and everywhere: If you are 6.6 degrees apart from every other person in the world, a random group of people in a queue in front of a supermarket checkout in Copenhagen should know every last one of the 5.6 million people of Denmark. So, they are among themselves there. But without isolating themselves! I never met a Dane who – at least compared to the people I’ve met in other countries I have lived so

Issue 21 | November 2015


Small change

Queues in front of supermarket checkouts in Copenhagen are much shorter than in Berlin. Why? Well, the flippant answer is that the Danes have better things to do than to look for 7.31 DKK in small change. This is due to the North European tradition of rounding up or rounding off of small amounts when they pay cash. (The same happens in the Euro area: In Finland, there are no 1 and 2 cent coins in normal transactions circulation.) Since 2008, the smallest common coin in Denmark is the 50 øre coin which is worth about 6 cents. Photo: Marianne Pedersen via Flickr


In a country that is known for being expensive and that has a value-added tax of 25% (which also applies to food and books) one could think that a few øre are not worth mentioning. But for foreign visitors they are since they show why the Danes are so relaxed and, according to statistics, belong to the happiest people on the planet: Nobody there lingers over small change and minor details in general! And even if it sounds more Far Eastern than Scandinavian, getting rid of minor details seems to have a positive effect.

far – wasn’t outstandingly friendly and hospitable. It is well-known that there are free language courses for immigrants but you have to have the will to learn! Quite a few linguistically talented people have given up in the face of the Danish pronunciation and especially the numbers.



Danish numbers

When you want to say »50«, you say »halvtreds«. Literally, this means ‘half off three’. Consistent, isn’t it? To be exact, ‘fifty’ is translated as ‘halvtre sinde tyve’ which literally means ‘half minus three times twenty’. ‘Half off three’ means 2.5, and since you know that is a statement from the vigesimal – or base 20 numeral – system you can forget the ‘times twenty’ part. That’s why 50 in Danish is half off three. Mathematically incontroversial but otherwise… :)

Issue 21 | November 2015

Let’s agree on the position of the external observer instead of the fully assimilated part of the crowd. And being this, we sooner or later have to ask ourselves: »When the Danes are so much happier over the whole year than the large remainder of the world, then what happens over Christmas when most of us can somehow manage to feel a little bit ‘hyggelig’?« Let’s start with the terminology. In our country, we traditionally wish a »peaceful Christmas time«, for the Danes – who are number 2 in the ranking of the most peaceful peoples of the world for the second year in a row (see here ) – this comes naturally. And even »Merry Christmas!« appears to be a tautology in Denmark. You simply wish »god jul«. That is easy to say and can be shouted quickly. 350

Christmas Marke ts We have to admit that the chances of having white Christmas in Copenhagen are not much better than in Berlin. But since early darkness, some candles and mulled wine are enough for us to get in a festive mood, the ‘hyggelig’ level in the advent season rises in the North, with an organic soy candle and real Gløgg , to almost dangerous heights. In the center of Copenhagen, three main markets create an advent atmosphere – above all is the Christmas market in the Tivoli. In contrast to the most important places of interest in many other metropolises, you are not alone among tourists in the Tivoli. The annual ticket is very popular with Danish families, which is why the


amusement park is a frequent target for family trips. The Christmas market is open from November 14th, 2015 to January 3rd, 2016 and is worth a visit although you have to pay the entrance fee for the Tivoli (99 DDK – about 13 €) since the market is inside the park. But you buy a ticket for a walk through a winter wonderland . The Christmas market Nytorv offers Danish as well as German specialties, so if you can’t live without mulled wine or curry sausage even though you are in a foreign country, you are at the right place from November 19th to December 23rd, 2015.

Photos: Tami Berger

From November 15th to December 22nd the wonderful Nyhavn is a great place for a stroll to the Christmas market. If you have eaten excellent fish and drunk Danish beer on a mild summer evening looking at the colorful postcard motif houses, you should complete this experience with a glass of Gløgg in winter.

Issue 21 | November 2015


Speaking of beer

From one minute before 9 p.m. on the first Friday in November on, clubs, bars and restaurants in Copenhagen serve Julebrug (Christmas brew). Although is it only available for 10 weeks a year, it is the fourth best selling beer overall in Denmark. It’s a great experience to be in a in a Copenhagen pub on this festive day during Danish Christmas time – even if you don’t drink beer!

Photo: Oleksiy Mark


If overcrowded Gløgg stands and kitschy decorated bars threaten to ruin your Christmas mood, you should take a tour with the Kystbanan (coast train). It operates between Malmö in Sweden (on the other end of the Øresund Bridge) and Helsingør (the »home« of Hamlet) and takes you from the central station of Copenhagen to the picturesque Rungsted Kyst within 20 minutes. There you


find the Karen Blixen Museum. It is worth a visit at all seasons but personally, I like to be there in the cold, dark winter. No other place and no other season is farther away from the farm in Africa, at the foot of the Ngong Hills, which Blixen (particularly worldwide) still is associated with in the first place. The dark winter sky and the rough, cold Øresund in front of the window of the museum let her stories and memories shine even warmer and brighter. During Christmas time, the warm tones of Africa that enchant you here mix with an exceptionally fine and exquisite Christmas glitter: the Karen Blixen Christmas selection of the company Rosendahl. With buying some of the exquisite pieces you support the museum, whether you buy them in Rungsted Kyst or online at home. Photo: Tami Berger

Alternative Christmas

How the anti-establishment prepares for Christmas can best be witnessed in Christiana . Despite contrary reports, it is safe have a look around – considering some simple safety guidelines – as a tourist. And maybe you get some inspiration. You will find the Christiana Christmas market in Den Grå Hal, the concert hall of the Freetown. In 2015, it takes place from December 9th to December 20th

Issue 21 | November 2015


Ve gan C ope nha g en Smørrebrød with herring, cheese, rød pølse – the first associations with the Danish cuisine don’t suggest that a visit in Copenhagen would be an easy thing for people who waive animal products. But in the city, you are pleasantly surprised by how many restaurants and eateries offer vegan alternatives. Supermarket chains like Irma and SuperBrugsen also provide a proper plantbased offering, even in their smaller stores. If you don’t want to stand at the stove on your holidays, you can let somebody cook delicious vegan food for you here without spending all your travel cash:


Probably, none of the chefs of the restaurants we present you now will bring a vegan menu to your place on Christmas Day though. I got some good ideas here, which made it into my own Christmas menu (Let me just say: Fig beetroot salad!) BOTANIQ Like everywhere else in Copenhagen, one of the first pleasant surprises here is the diversified clientele. Hipsters during late lunch sit next to older women who enjoy their afternoon coffee, and sometimes you meet a tourist as well. While Sarah Vaughn sings Cole Porter songs, you can recharge your tablet, check your e-mails and twitter pictures of the wonderful food via free WiFi. Thanks to the BOTANIQUE PLATE that offers four salads, two side dishes and two versions of falafel, I had the chance to try each one of the numerous dishes there – and they ALL taste absolutely delicious. Well, some varieties of hummus are a little lemony for my taste, and


I like to cut my tomatoes in smaller pieces but this is complaining on a high comfort level. 42 RAW Here comes the second vegan eatery where I would love to eat one meal a day for the rest of my life. Just the smoothie menu could keep you occupied for one week (Chicago and New Orleans are my favorites), the season salads are a feast for friends of unexpectedly – and deliciously – mixed ingredients that can be individualized in several ways with 6 different toppings (not to mention the great homemade bread). Also, 42 RAW is situated in the beautiful Pilestræde, a little aside from Copenhagen’s traffic-calmed main shopping mile Strøget that allows a perfect little detour from the tourist masses on a cold – and maybe wet – December afternoon.

Photo: Susan Brooks-Dammann


Issue 21 | November 2015

Decebmer Preview December


Memories from crystal: Luxurious crystal glasses, old and new, are enjoying a revival. We used them for our delicious mixed drinks. Diamond history: The world’s most famous diamonds and their tragic stories. Everything about the legendary Hope-diamond and the Green Diamond from Dresden

Winter is approaching fast and after supplying you with lots of Christmas inspiration, our next issue will revolve around festively glamourous »Crystals&Diamonds«. We are looking forward to presenting you a luxurious sisterMAG. We’ll be happy to welcome you back (with a cup of tea, of course).

New Year’s Eve Special: Whether your celebrating with two people or 100 in an old Berlin palace, we will show you the most fabulous decorations!



IMPRINT SISTERMAG – JOURNAL FOR THE DIGITAL LADY w w w. s i st e r - m a g . co m Chief Editor Operations

Theresa Neubauer Nadine Steinmetz (Operations Dir.), Sandra Rothfeld, Yasmeen Dabu

Fashion Design


Eva-Maria Neubauer Theresa Neubauer (Art Dir.), Marie Darme, Helena Melikov, Mathilde Schliebe

Contributing Editor (Text) Claire Cunningham, Yasmeen Dabu, Marieke Dammann, Barbara Engels, Annie Gozard, Liv Hambrett, Simone Hawlisch, Alexander Kords, Thea Neubauer, Luisa Sancelean, Juliane Eva Reichert, Katrin Schepers, Rabea Tanneberger, Tanja Timmer Contributing Editor (Food) Nadine Burck, Claudia Gödke, Simone Hawlisch, Nóra Horváth, Carolin Strothe Contributing Editor (Photo) Marco di Filippo, Annie Gozard, Patricia Haas, Ashley Ludäscher, Cris Santos, Trine Skauen, Ryan Hursh, Elodie Love Contributing Editor (Video) Lucas Milhomen, Claus Kuhlmann, Cris Santos, Pau Santaeulàlia, Trine Skauen Styling Karina Berg, Franziska Dominick, Tina Fischbach, Jana Kalgajeva, Ruby Barber, Jefferson Fouquet Illustration Emma Block, Alice Williamson Translation Maria Foh, Kathrin Greyer, Alexander Kords, Tanja Timmer, Ira Häussler Proof Yasmeen Dabu, Sandra Rothfeld, Nadine Steinmetz Final Proof Claire Cunningham, Stefanie Kießling, Alexander Kords, Amie McCracken

Published bi-monthly by Carry-On Publishing GmbH, Gustav-Meyer-Allee 25, 13355 Berlin, Germany. Re-use of content is only allowed with written permission of the publisher. There is no liability for unsolicited manuscripts and photographs. The Carry-On Publishing GmbH assumes no liability or guarantee for the accuracy, currenca and completeness of the information provided. All information is provided without warranty. Contact: Management Sales Marketing

Antonia Sutter, Theresa Neubauer, Alex Sutter Alex Sutter (Sales Dir.) Antonia Sutter (Marketing Dir.), Luisa Sancelean







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