Went to a modern teahouse (sorry it’s weird to write tea culture in English)

这家店的特点是简洁，除了普洱以外一律使用盖碗，吧台中间是茶艺师表演。

The weight is not so different from the real one(a little lighter). The surface is coated by the sugar so
smooth and strong. That’s why it doesn’t absorb hot water at least while we enjoy tea.
Funny things were… I heard the little sound “crack!” when I pour hot water into the cup so worried water leaking. So I became panicky and difficult to relax and focus to make the tea as we do usually. But that was okay until finish drinking luckily.
Also when making tea by bamboo whisk, I could feel… inside of the sugar-coated cup was melt a little by the hot water and bamboo whisk.
In the end, tried to eat the cup as sweets after drinking tea. Surprisingly, it was still very hard and found how thick the cup after the bite.
That was unique experience at the new year in a way ; )

edible teacup – before drinking1

edible teacup – before drinking2

edible teacup – making tea with edible teacup

edible teacup – tasted after drinking

China is a country together with old the world, ceremony and also decorum. When friends visit residence, producing teas, giving teas is vital. While friends go to, you could inquire which usually teas they will just like and also utilize the very best teas established producing teas for that friends. The particular web host portion teas for the friends must take note of the teas inside guests’ glass. Typically each time a cup of tea has been consumed one half, the particular web host may put h2o for the guests to keep the particular teas attention and also water temperature must be proper. Dished up together with muffins and also sweetmeats, candy or perhaps food while ingesting teas moment could be proper, to modify the particular likes and also refreshments result.Some China tour packages offer China tours for tourists to know more about Chinese Culture.

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China teas lifestyle is actually a symptoms regarding inside the soul regarding China lifestyle. The particular “Custom regarding Tea” “Tea Culture” is significantly outstanding as compared to Japanese’s or perhaps American Teas Lifestyle.

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Let’s start with my coffee addiction. It started with a childhood spent in one of the world’s best producers of coffee beans – Kenya. Sadly, though Kenya produces some of the best coffee beans in the world, there isn’t much of a coffee culture. Chai, or really sugary, milky black tea, is the drink of choice. A lot of that has to do with colonial policies: Kenyans, though they grew the coffee that was drunk by British colonials people around the world, were not allowed to drink coffee themselves. All the beans grown in Kenya were destined for export, not domestic consumption. So instead the tea culture took root. I wonder why tea was not as hot a commodity as coffee? Perhaps because the British Empire had India for tea.

A coffee-drinking culture is finally growing in Kenya, slowly but surely. First with Java House, with its chains across Nairobi, then Dorman’s and now ArtCaffe makes a decent espresso. My long-suffering days of mediocre filter coffee are over!

Espresso at Artcaffe

Artcaffe, Village Market, Nairobi

Well, now I sound like a coffee snob. And I am a coffee snob. Growing up drinking good coffee at home, surrounded by cafes in Seoul every summer, and living with baristas can only spawn a coffee snob. I will gladly fork over $5/£3 for a sublime long black (and yes, coffee can be sublime). But I’ve also drank my fair share of large cups of joe *shudder* and sometimes I find myself craving really bad filter coffee. It reminds me of America. Ha.

Given my coffee addiction predilection, where do I end up? In another tea-drinking culture, where coffee means instant ground coffee mixed with powdered milk.  Sacrilege!

At least there is the Turkish influence here. Turkish coffee, I can drink. It’s ironic that a few of my colleagues talk smack about Turkey (and rightly so, given the government’s oppression of the Kurds) and boycott Turkish goods, but also love Turkish coffee and culture. Well, as one of them says, it’s not the Turkish coffee that is bombing the Kurds. Truth.

Anyhow, ever since I got to Kurdistan I’ve been having coffee withdrawals, and in constant search of a place with a functioning espresso machine. I’ve found a few:

Espresso from NWA Cafe. Though sometimes they get espresso and Arabic coffee mixed up.

NWA Cafe, the best (and only) place in Rania to get coffee that isn’t instant Nescafe sh*t. It’s a bit generous to say the espresso is actually good, but considering the alternative, I’ll take two.

Yes, the name of this cafe is really NWA. Giggles.

This past weekend we went to Erbil (Hawler) for the day, and ended up at Family Mall.

Family Mall is a monstrosity of a building, all shiny and new and full of overpriced shops where no one buys anything and cafes where people sit and preen for others to see. Because half our group was boycotting Turkish goods, and the other half was too broke to buy anything, we ended up at one such cafe where Erbil’s high society go to flash their oil money. Where a Turkish or Kurdish coffee costs 6,000 dinars ($5) and a simple cafe/bistro meal costs 35,000 ($30!) – you’re clearly paying for the real estate, not the actual quality of food and drinks.

Ada Cafe in Erbil’s Family Mall

I tried Kurdish coffee… which was presented very nicely, but didn’t taste very nice. Too much coffee grounds, with an aftertaste of something herby and unpleasant. But the apple-flavored water and traditional Kurdish sweets were a nice touch.

Kurdish coffee. Looked much prettier than it actually tasted.

So to get my caffeine fix, I had a 5,000 dinar espresso. That’s about $4, which is pretty ridiculous considering it was good, but not $4 good. But hey, I’ll take what I can get.

Espresso from Ada Cafe. It was actually pretty good! Coffee addiction, fed.

I’ll end with “The Case for Drinking as Much Coffee as You Like“, for all you naysayers who think too much coffee and caffeine is bad for you.  Did you know that most of coffee’s supposed negative effects have now been disproven? In fact, new research on the benefits of coffee suggests that its benefits extend from preventing Alzheimer’s disease to protecting the liver. Say what? Protecting the liver? Another espresso, please.

An English-style afternoon tea is traditionally served between 2p.m. and 4p.m. Tea grown in India or Ceylon is poured from silver tea pots into bone china cups. The beverage would be served with delicate thin sandwiches of cucumber and ham, cakes, tarts, and biscuits, just name a few. For the working and farming classes in the past, afternoon tea was more tend to be high tea. It took place between 5p.m. and 7p.m. It was much larger than traditional afternoon tea, served along with cold chicken, game and salad. In addition, there is a kind of “cream tea”, which is lighter and more popular than formal afternoon tea or high tea as a family meal. Typical cream tea is served with a scone with clotted cream and jam. This is certainly not the case that tea is served with cream!

Chinese tea ceremony, also known as “Cha Dao”, is a Chinese cultural activity, which is more like an art performance. “Art” refers to techniques and artistic process of making, cooking and tasting tea. And as an art, tea drinking requires an elegant and quiet environment. The point of Chinese tea ceremony is the harmony of nature and the artistic enjoyment of tea. Moreover, Chinese tea is always associated with our traditional cultures, such as poetry, painting, calligraphy and religions like Taoism, Confucianism and Buddhism.

British use finest porcelain teasets, which are thin, fragile and delicately painted. A tea strainer will be placed over the top of the cup and then the tea poured in. In contrast, teapots used in China, like Yixing teapot, contains a strainer inside, just to prevent tealeaves flowing out with water.

There is not only one difference of teaset between British tea and Chinese tea. Britons are concerned more about  variety and taste of tea while Chinese pay more attention to purity and quality. In Britain, tea is usually black tea served with milk, sugar, fruit, flowers and even spice. Chinese people are more likely to drink pure green tea or oolong tea. The notion of tea in Britain is comparatively simple: tea is a beverage, which is used to drink. So they focus on “outcome” and the most perfect tea soup matters. So British tea is often brewed for one time and let fragrance out as much as possible. In contrast, in Chinese people’s eyes, drinking tea is regarded as a hobby. Chinese tea needs to be brewed for at least three times. And pleasure is involved in comparing different tastes and observing shape, colour and motion of tea leaves at each time. However, generally speaking, both Chinese and Britons consider tea a traditional and natural beverage that could bring them relaxation and enjoyment.

The picture is from Martyn Ford, Peter Legon. The How to be British Collection.

The film features women working at counters making huge vats of tea and serving it to young, handsome, gleeful British soldiers. Another scene depicts wheeled tea carts being rushed to the scene of a bombed-out city square as a soldier hangs a Union Flag among the rubble. This film declares tea the British national beverage, and that correctly preparing a good cup of tea is an act of national pride. The production of such a film by a government bureau proves the British government not only acknowledged tea’s status as a nationally-beloved beverage, but also took action to perpetuate its status as such.

Tea has been known to be called, “liquid wisdom,” and perhaps that is because of the amazing benefits it has on the mind, body, and soul.  Of course, not all teas are created equal, so you need to be crafty consumer and do your homework first.

But first, let’s talk about why tea may be a wonderful replacement to coffee.  While coffee has been shown to have some health benefits, they are often overshadowed by the caffeine addiction that comes along with drinking it. The caffeine in coffee is absorbed into the blood stream quickly and can cause you to feel jumpy and shaky, I think many of us know the feeling!  Coffee is also acidic and causes dehydration… what do you think was happening during all those trips to the bathroom?!  To quote one of my favorite authors, Kris Carr, in her book Crazy Sexy Diet, “It’s kinda obvious that this stuff isn’t good for you.  The fact that you get the jitters when you drink it, and migraines when you don’t should tell you something… You are sharp enough. Your natural, holy state is more than enough.  You just think you need that extra boost.  But your body knows exactly how to create it naturally.”  And it’s so true!  You just need to focus on bringing your body back into a state of health.  We can talk more about that in another post!

Tea brings you numerous health benefits without the problem of caffeine addiction. While most teas do contain some caffeine, it is significantly less than coffee.  I have found a list of the top ten benefits of tea that I would love to share with you!

1. Fights Cancer

2. Fights Heart Disease

3. Lowers Cholesterol

4. Burns Fat

5. Prevents Diabetes

6. Prevents Stroke

7. Staves off Dementia

8. Improves Heart Health

9. Relieves Stress                                                  Tea should be taken in solitude.  ~C.S. Lewis

10. Improves Digestion (1 & 2)

Alright, so now that you have some information on why tea is fabulous for you, let’s talk about which type is the best choice.  White and Green Tea have the most health benefits because they have undergone the least amount of processing.  White tea leaves are actually picked before the buds even open and are covered in fine white hairs.  White tea has the least amount of caffeine with only 15mg, and green tea only has about 20mg.  White tea tends to be a little more expensive, but it also has a less grassy taste than green tea.  White tea is light, sweet, and absolutely delicious in my opinion!

Ok, so in addition to health benefits and knowing which teas are the best for you, what else makes tea so special?  Tea happens to play a significant role in many cultures around the world, specifically in the East, and it has been around since 2700 B.C.  Tea is used commonly as a way to greet guests, newcomers, and friends.  An appreciation for tea culture can help you get past language or cultural barriers when traveling abroad.  And after water, tea is the most widely-consumed beverage in the world.(2)

You may be wondering if I have been drinking tea while writing this blog… of course!  The tea I am drinking right now is called Pomegranate White Tea and I bought it at my local Trader’s Joe’s grocery shop.  It is probably the best tea I have ever had and I just can’t get enough of it!  You should definitely give it a try if you are looking for a new tea to taste!

“If you are cold, tea will warm you. If you are too heated,

it will cool you. If you are depressed, it will cheer you. 

If you are excited, it will calm you.”  - Gladstone

fear less.

1. WebMd: http://www.webmd.com/food-recipes/features/health-benefits-of-green-tea

2. Tea Views: http://www.teaviews.com/2009/03/24/10-reasons-why-tea-is-better-than-coffee/

3. Crazy Sexy Diet by Kris Carr

At Hale Tea, our favorite warming beverage is spicy, traditional Chai black tea! Chai is a centuries-old drink that originated in India and has gained global notoriety. The term, Chai, is actually the Hindi word for tea. The chai experience is a combination of peppery sweetness with a tingly, spiced aftertaste. Some of the most prominent ingredients in this tasty treat include strong black tea, cardamom, cloves and ginger. These flavors strongly compliment your favorite winter foods, making chai an easy companion to your breezy days or colder evenings.

The effects of cardamom, cloves and ginger are beneficial to digestion and immune system with antiseptic and reviving qualities. The result is a warm belly, which in turn sends energy, blood flow and good health throughout your body. When you feel chilly and run down, this cheerful balance of health and warmth can initiate balance and perk you right up!

Now that you’re warmed up to chai, our suggestions for enjoyment will help you gain the most out of your cuppa’. Most prepare chai as a steaming beverage to gain the most out of it’s warming attributes. After steeping your chai tea, it’s recommended to add milk or a milk alternative since creaminess of dairy really brings out the sweet, desert-like qualities of the tea. Sweetener is not necessary, but if you prefer, add a small amount of raw sugar or honey for a satisfying treat. Wrap your hands around the toasty cup and notice first the tangy sweetness followed by a gingery snap. The black tea in chai usually has a medium caffeine level, giving you an extra boost after the kettle has cooled.

We at Hale Tea always wish you good health and happiness and think of each of you as we brew our own deliciously warming chai today!

Tea is a big part of Newfoundland culture. Growing up, my Nanny would give us White Tea – essentially a warm glass a milk with a teeeny bit of black tea and lots of sugar (because caffeine is bad for kids but white sugar is soooo good for them – please!). It tasted delicious to me. I’ve been a huge tea fan ever since, specifically black tea (Tetley or Red Rose, yo) but also Rooibos, chamomile, Peppermint and (blech- tastes like turtle-tank water) Green.

I don’t need to tell you how insanely good Green tea is for you, do I? It basically guards against every ailment you could ever have. I know it tastes disgusting, but choke down a glass or two a day and your body will thank you. Just make sure you take it with a bit of citrus, as it helps the good stuff get absorbed faster.

More on tea education:

• Dried tea contains just as much caffeine as coffee but since you use considerably less tea to produce a cup than coffee, the caffeine levels are significantly lower.
• Adding milk to tea removes most of its beneficial properties. Try taking it with soy or almond milk (I switched and it was easy)
• Tea is the most consumed beverage in the world, next to water

Amongst the dozens of varieties of teas they stock, there are four varieties of ‘Iron Buddha’ tea （铁观音 tie guan yin) which literally translates as ‘Iron Guanyin’ (Guanyin being a Buddhist figure prominent in East Asia, assosciated with compassion. For his reason, she is known in English as the ’Goddess of Mercy’. For those who are new to tea, ‘Iron Buddha’ tea, it is a wonderfully rich oolong tea. It sits quite comfortably between the ‘fresher’, vibrant green teas I often assosciate with long summer days, and the rich, mellow oolongs that I enjoy on winter nights.

The aroma of this tea is so wonderfully complex and diverse, to the point that one mouthul of it’s beautiful liquor feels like a thousand delightful flavours on the tastebuds. Each variety will have subtle differences, and even successive steepings of the same variety will noticeably change the flavour. To try and summarise it in a few sentences would not be doing justice to such a wonderful taste – but I will try anyway! There is most definitely an autumnal richness to this tea. Floral aromas, intermingled with fruity fragrances; a wonderful taste of autumn berries mixed with a woody smokiness. Whilst it may sound like this tea is only to be enjoyed on autumn days, this could not be further from the truth. The beauty of this tea’s complexity mean that it most definitely suits all occassions, all climates, and all moods.

This tea is a wonderfully complex tea, and this is as a result of an equally complex processing method. The tea was so highly revered in ages past that production methods were highly secretive. It’s important to note that, even if the fresh leaves are of a high quality, a small difference in production can hugely lower the quality of the finished leaf. The price of this tea reflects its quality – it is often not a particularly cheap tea (although some lower-standard tea do exist). Other factors to consider are the time of year the tea was harvested, ‘roasting’ level, and where it was produced. The fragrance, colour and shape of the leaves all effect the price massively also. Spring and Autumn harvsted teas are traditionally thought of as being higher quality, so these are probably the best time to be on the lookout for the tea. Bear in mind, that this tea CAN keep for a relatively long time if stored correctly – airtight, away from strong smells which can affect the taste of the tea, and at a fairly low temperature.

If all this seems overly-complicated, and leaves you feeling rather baffled, fear not! The key to finding a good ‘Iron Buddha’ tea (as with any other tea – or indeed, with any consumer good) is to buy from a trustworthy supplier. Having tried various teas both within China, HK, and from UK suppliers, I can assure you that JING Tea are definitely up there on my list of trustworthy suppliers, who never fail to supply tea of an excellent quality.

It is the origins of this tea that I find are just as fascinating as its complex aromas, and ridiculously complicated processing. Everytime I brew a pot of it,I ponder over these the origins, set in a distant past, which seems so magical to me. There are two legends surrounding the origins – one of them a rather practical, realistic theory. Another is so beautifully moving, that I am inclined to go along with this version of events purely on a fantastical basis!

The first, more ‘realistic’ story is that a scholar found a tea plant underneath the Guanyin (‘Goddess of Mercy’) rock. After cultivation, he presented the tea as a gift to the Emperor Qianlong, who enquired about the origins of the tea. Upon hearing it was oun undrneath the Guanyin rock, the tea gained its name. Another fable goes that, a poor farmer became so disheartened at the fact his local temple had fallen into such a state of disrepair that he vowed something must be done. As he was meely a farmer, with little income, he had no means to rebuild the temple, but instead swept it clean, and prayed there daily. One night, Guanyin appeared to him in a dream, telling him to look behind the temple. There, he would find riches. The farmer found a single tea shoot, which he cultivated into a large bush. The tea it produced was so wonderful, that the region became famous, the farmer became rich, and the tea gained its name.

Personally, I tend to go with the second story!

Reviews of two varieties of this tea to come!

Not many drinks (if any at all, for that matter) can claim to have been one of the main factors that started a war. The humble little leaf that most of us enjoy on a daily basis, without giving much of a thought to it was in fact one of the catalysts for the Anglo-Chinese Opium Wars 1839-42 and 1856-60. If we think about all the wars that have been fought throughout history, in the name of gods, kings and ideals, it’s a pretty startling thought that wars were also fought largely because of everybody’s favourite caffeinated drink!

Imperial China had long been one of the most powerful empires on earth – both financially and territorially, and held immense sway over an enormous population. By the Qing Dynasty (1644-1911), China was very much aware of her position in the world. Indeed, the 中国 (China) literally means, “Middle Kingdom”. It was precisely this idea that the Chinese nation was at the centre of the earth, and anything beyond her boundaries was barbarian, uncivilised and often subservient to the Middle Kingdom, created the huge problems that were to push the Qing Dynasty towards it inevitable downfall. Whilst China was quite rightly entitled to take pride in her cultural prowess, this idea did not sit well with emerging Western powers, who had already opened up much of the world to trade. Chinese Emperors often felt that the Middle Kingdom had such an abundance of resources, and cultural surperiority, that they most definitely did not need the goods of foreign merchants. However, they were more than willing to sell Chinese silks, porcelains, and perhaps most importantly, tea, to foreign traders. The massive trade imbalance left Western merchants feeling rather out of pocket, as the silver coffers were draining at an alarming rate.

Earl George Macartney set out on a mission to Beijing to meet the Qianlong Emperor to try and negotiate terms of trade between Britain and China, but talks eventually broke down (some sources say it was in part due to a refusal on the part of Macartney – as a representative of the British King George III, to kowtow, and thus submit to another head of state, although this assertion has been fiercely debated, and debunked by many historians, suggesting more complex factors). The British passion for tea was creating huge problems for the economy; so much so that the only possible way the British believed they could redress the balance would be to smuggle opium into China’s southern ports. This was to set into motion a chain of events that eventually led to two wars between the two countries, China ‘leasing’ Hong Kong to Britain for 99 years, and in part, the downfall of a dynasty in China, and the foundation of a republic,
Of course, the issues are multi-layered, and incredibly complex. I have only introduced them incredibly briefly here, but most historians agree that tea played a major role in global politics in the nineteenth century.

(The Macartney mission of 1793)
What an incredible thought. Definitely something to ponder over, as I brew my next pot of Longjing…

If anybody wants to know more about the history of the period, I would highly recommend Dr Yangwen Zheng’s book “The Social Life of Opium in China”. Whilst at university, she was one of my professors, specialising in the opium era. An incredibly intelligent, informed historian, I would highly recommend the book to any tea enthusiast wanting to know more about the stories behind their favourite drink!

 (Yangwen Zheng’s book)

Diwali:  The Festival of Lights (For 2012, November 13-17)

Diwali diyas

Swastika, a sacred Hindu symbol of blessings and good luck

A platter of Indian mithais, or sweets.

 

His Majesty, Queen Darling Darjeeling of the Kingdom of Tcha

Ingredients:

1) Combine water with all spices in a small saucepan and bring to a boil.
2) Immediately when the water boils, add the tea, milk, sugar and stir. Let the mixture come back to a boil and then immediately remove from heat. Do not boil the chai longer than 30 seconds, as water deoxidizes and can ruin the flavour of tea when over-boiled.
3) Pour into cup, separating the spices from the tea with a strainer.  Enjoy!

At the Sikh Golden Temple in Amritsar, India

Kandils

This tea caddy spoon is from my friend Eva, who exclaimed that this spoon from T2 was “very very expensive” for something made in China. I appreciate her generous gesture. Aren’t those floral details gorgeous?

The toy in question is actually the cutesy tea leaf infuser thing sticking out of the mug. Out of water, it looks like this. Thank you Joelee Brooklyn Babe for this! As for the mug – I actually bought this for myself (great for moody days) and can be purchased at the funky Tea Appreciation Society online store.

Sweet Lin-Li got this super adorbs Agatha’s Bester tea filter for me during her trip in London last year. Looking at it through this mug can get pretty trippy (it starts reading “TEEEEEEEEEEEA” after a while due to refraction of light).

Last but not least, my husband recently brought this back from his trip from Amsterdam. A space-age turquiose (my favourite colour) tea egg from AdHoc – it is a very therapeutic, defying-gravity sort of experience stirring this thing around but one has to be careful of spillage.

How about you? What are some of your favourite tea accessories?

I was really proud of that brown dress...

When I was a child I joined the Brownies – the junior, female, British version of the Scouts. I had a brown uniform with a yellow scarf held in place by a woggle, and, according to the Brownie handbook at least, I would venture into intrepid places and do good deeds (like rescue sheep with broken legs from cliff ledges using only my woggle) in order to earn Brownie badges that I would proudly sew onto the arms of my uniform and wear like medals of honour.

Unfortunately our Brownie pack leader, Brown Owl, was advanced in years and under her arthritic wing we never ventured anywhere more intrepid than our school hall. The only badge I earned was my tea-making badge, and (my mother having long realised that I was too clumsy to be let loose with hot water and teabags) I earned it by making milkshake with a packet of powder and a cold cup of milk.

These days I’ve pretty much mastered the art of combining hot water and teabag to end up with a nice cuppa rather than a terrible accident, so I feel I truly deserve that tea-making badge. But recently I’ve had to adapt my skills to a new technique as Turkish tea is a totally different kettle of fish leaves.

Lots has been written about the Turkish obsession with tea, most of it repeatedly, so I’m going to go with minimal repetition here. I just read Inspiring Travellers’ post about Discovering Turkish Tea and it reminded me of something my mum mentioned while we were travelling through the tea plantations of Rize: that Turkish tea is a recentish import, brought here as a crop in the mid-20th century to give the people of Rize an income. If tea was an illness it would wipe the floor with bird flu.

Our friend's tea field in Rize

Tea in Turkey is ubiquitous. It’s drunk at breakfast, after lunch and after dinner, as well as in between. Men hang out all day at teahouses to sip their glasses, smoke and play Okey or backgammon while their wives do all the hard work sit at home drinking tea and gossiping with their neighbours – especially with cake or pastries as part of the civilised beş çay (five o’clock tea) ritual, which they believe to be an ongoing part of English life and are always unbelieving when told that no-one in England under the age of 80 actually takes beş çay any more.

When it comes to buying and selling tea is an essential part of the bargaining process – serious negotiating takes place at length over glasses of steaming hot tea. Even children are initiated at an early age, given “paşa çayı” or “pasha’s tea” from the time they’re old enough to hold a glass themselves: a drop of tea, a lot of water and enough sugar to seal the deal for any sweet-toothed infant.

Apparently tea first became a domestic crop in Turkey some time between 1937 and 1947*. Today Turkey’s the 5th biggest tea producer in the world & the highest per capita consumer and it was a government-backed initiative, designating Rize as the tea-growing centre, that started it off.

Tea in Turkey is still grown in steppes on the hillsides of Rize, and harvested by women with shears and a basket to collect the leaves. We visited friends in the village of Askoroz in Rize who gave us cases of their home-grown, home-harvested tea leaves to take back to Didim. Mustafa’s wife is university educated but chose motherhood and tea-harvesting over a career in economics.

Two sugars for me please

Turkish tea is brewed in a double-potted tea kettle that sits on the stove throughout the making and drinking process, until there’s no tea left to serve. Plain simmering water goes in the bottom and tea leaves stewing in boiled water in the top. It takes about 10 minutes for the tea to brew. It’s served – first a bit of the tea, then topped up with the water – in those little tea glasses with teeny little spoons to stir in the sugar. Only diabetes sufferers and foreigners have theirs without sugar which might explain why there do seem to be an awful lot of diabetes sufferers here. Some prefer strong – which all the internet sources claim is koyu (dark) but I’ve only ever heard as demli (stewed) – and others favour açık (light). Only girls and foreigners have theirs açık. I shamelessly make use of my girlness and foreignness to get my tea as weak as possible so I can drink it without sugar. Others have it eye-wateringly strong with enough sugar cubes to build a small house.

Not much need for warming milky tea when you fish in sunny Akbuk bay

Turkish tea’s a very economic drink, which I’m sure is part of its popularity. Unlike Turkish coffee, where a lot of grounds are used for each tiny cup, or nescafe or english tea which are served with milk, each Turkish tea glass only uses a little bit of tea with the rest topped up with water – and of course sugar, but that goes without saying. My husband claims he and his fellow fishermen used to drink tea with milk on the fishing boats in the Black Sea but I’ve never come across any other Turkish milky-tea drinker.

Tea runs in my veins. I’m Turkish by adoption, British by production with a bit of Russian influence in there too, by way of America. There my grandpa used to commit tea sacrilege by sticking a bag of Lipton in a cup of water and popping it in the microwave for 30 seconds, despite my protests that you need boiling water on the tea leaves for it to brew properly. To give him credit though, he made a lovely iced tea, which has nothing to do with what the supposedly tea-loving British and Turkish people drink out of cans with fruit flavouring, nor with the misleadingly-named cocktail I made in my bartending days from gin, vodka, coke, ice cubes and a slice of lemon. I bet if Baden-Powell had ever dropped in at Joe’s Bar and Grill I would have earnt an extra-special Brownie badge for that!

Old Rize lady in traditional dress in the tea fields

* In case you want to check my facts, Burak Sansal  in his excellent site All About Turkey agrees with my mum that 1947 was a key date, while Pelin Aylangan (who’s written a book on the subject, so I guess she should know) mentions imported tea in 1878 and Turkish-grown in 1937.

Hello everybody, I’d like you to meet Pei, a Singaporean Tea Man in London.

I first “met” Pei through Twitter and was excited to learn that this tea-twitterer (what a mouthful) is also a Singaporean who is becoming a prety well-known tea personality in London since establishing his Teanamu business earlier in February this year.  Besides selling tea online, holding tea appreciation and tea cooking classes, he also runs Tenamu Chayu Teahouse on weekends. I had a lovely Skype chat with him the other day to find out more about his work.

How did you get interested in tea? 

When I left Singapore in 1999 to work abroad, I started thinking about who I really was as a Singaporean Chinese. As I looked back, I realised that tea was an integral part of my life – whether it was bak kut teh or teh tarik or wedding tea ceremonies. As I tried to find out more about tea ten years ago, I realise that it was such a wide subject, and taught me a lot about Chinese culture and history. Six years ago, I decided to formalize my tea training by learning under a tea master in Malaysia and went to China in 2008 to take official tea exams.

Pei’s grandpa brewing tea in his Hainanese kopitiam in Malaysia in the ’70s. 

What made you go into the tea business? 

When 9/11 happened, I was working in Dubai and then decided to move over to London to work. I found a job as a data manager at a software consultancy. I then decided to learn cooking at Cordon Bleu and discovered that I found satisfaction in doing hands-on work. At the same time, I was drinking tea and doing the gongfu tea ceremony. I decided to run informal tea workshops from home during the weekends just to keep things interesting. Soon, the British Museum invited me to give Chinese tea appreciation workshops while they were having an exhibition on the Terracotta Army. This stint gave me the confidence to set up a tea business.

Teanamu Chaya Teahouse

Why ‘Teanamu’?

I was struggling to find a tea-related domain for the business. I came across the term “teanamu”, which in Korean can mean two things depending on the pronunciation – tea trees or bamboo. Both ways, I thought it connected well to tea and Chinese culture.

What’s the tea culture like in London now? 

Tea here is becoming more fashionable now – probably due to a similar trend that is happening in the US. More people are willing to try the “classic” teas and go beyond their usual fruit teas – they are usually amazed at the aromas that come out of single estate teas. I notice there are also more hardcore tea hobbyists that are very knowledgeable about their pu’erhs and have started their own collections.

Tell us more about your concept of tea food which you serve at Chaya Teahouse.

I like to use tea flavouring and colouring in food, especially patisseries. I have things like oolong or matcha macarons. I also do a modernised take on traditional yam cha cuisine, such as cheong fun and lo mai fan.

Tea and Camphor Smoked Duck 

What’s your tea philosophy? 

To me, it doesn’t matter if tea is brewed correctly – but it must be made with kindness, mindfulness and compassion for people to enjoy the brew. To me, tea is a medium through which our lives can be enriched and it is a way to bring people together. As such, I think it is important to be embracing . When I teach my students, I tell them to refer to each other as ‘tea master’ so there will be respect to all.

Images courtesy of Pei Wang

Topix news – Tea

This is a handy little site which basically compiles news and information about tea from various media publications (if you enter in what sort of information and news you’re looking for). This is particularly handy, as it can be difficult to find a tea-only publication that solely and independently produces news on tea, whereas this publication just compiles everythingwritten about tea recently and puts it all in the one spot.

Tea and Sympathy

Mentioned this in my previous post, but I enjoy some interesting little tidbits from this blog, whether it’s excited about a celebrity who has gushed how much they love tea, or any events that their shop might be holding in New York. Unfortunately, I don’t live in New York, but if you do and you love tea – have a look at this site! They also have a Twitter account.

A Girl With Tea – Blog

This blog is the product of a young woman going through her own ‘tea journey’ – she is exploring the changing culture of tea, and how drinking tea can affect other areas of life, and explaining why tea is back in vogue (because didn’t you hear?Coffee is sooooo…. last season) She also describes her experience with tea and meditation on a day-to-day basis, thereby taking the reader on the journey as well. A fairly easy site to get around, and I’m glad to see she isn’t just preaching hearsay about tea and meditation, and is instead being honest and critical when she needs to be. Like a good online presence, she also has a Twitter.

Dried Green Tea Leaves

While plenty of people from the West enjoy a cup of tea now and then, it often seems that few stop to contemplate its origins.  Tea, which is indigenous to modern-day China, has been savored for its flavor and utilized as a form of herbal medicine for thousands of years; as such, the human history of preparing and drinking it has a long and treasured tradition in the Middle Kingdom, and forms an integral part of the Chinese cultural fabric.  Chinese tea is usually classified into four distinct categories:

(1) White teas.  White teas (白茶) come from the unopened buds and young leaves of the Camellia sinensis plant, which are then steamed.  In China, most white teas are processed in Fujian province, located on the southern coast of the mainland; white teas have only begun to become popular in the West in very recent years, and are still not so easy to come by.  Because white teas are only very lightly processed, they are extremely rich in antioxidants.

(2) Black teas.  Black teas constitute more than 90 percent of all teas sold in the West.  As compared to the white, green and oolong varieties, they are the most highly oxidized of teas, and contain the most caffeine.  Black teas are known in the West as “black” due to the color of the oxidized leaves; in China, black tea is called “red” tea (红茶), in reference to the color of the liquid itself.

Chinese Pu'er Tea (post-fermented)

(3) Green teas.  Green tea (绿茶) remains the most widely consumed variety of tea in China, and was first consumed during the Song Dynasty (960-1279 AD).  Green teas are only lightly oxidized, giving them a lighter flavor than black teas.  Like white teas, green teas are rich in antioxidants (due to a lack of heavy processing); for this reason, they have become increasingly popular in the West.  China currently accounts for 81 percent of the global production of green tea.

(4) Oolong teas.  Oolong teas (乌龙茶) are partially oxidized, meaning that they have a richer flavor than most green teas and a subtler flavor than most black varieties.  The leaves used to produce oolong teas are typically allowed to wither under the sun, and are either rolled or wrapped.  The flavor and aroma of oolong tea varies greatly depending on the processing.  Renowned varieties of oolong tea are currently produced in Fujian province and Taiwan.

Chrysanthemum "Tea"

While white, black and green and oolong teas all come from the same plant, they are processed differently to obtain distinct results.  In addition to these, some experts place other varieties of Chinese tea – most notably yellow (黄茶) and pu’er (普洱茶) teas – into their own categories.  And while flower teas (花茶) have gained popularity, they are not “teas” in the traditional sense, as they are not produced from the Camellia sinensis.

Chinese teas are bought loose.  To drink, a small amount is steeped in hot water – whether to strain the tea leaves or not is really a matter of personal preference, and the leaves may be used multiple times before disposal (in fact, the full flavor of the tea typically isn’t achieved with the first cup, so keep that in mind).

You’re now on your way to enjoying your first cup of Chinese tea!  I hope you find the experience as rewarding as I have.

A friend’s friend (let’s call him Daniel) extended an invitation for me to have tea at Momo & Moomoo, a new cafe set up by Carrie and Kee Guan, the people from Tea Bone Zen Mind, along with another partner, Victor. David, a hardcore tea hobbyist (he even co-wrote a Tea Manual for Tea Bone Zen Mind), had heard about how much I like the drink and thought it’d be nice for us to well, talk tea. I’ve always been a fan of Tea Bone Zen Mind – their 茶叶蛋 (tea egg) is, in my opinion, the best in Singapore. More importantly, there’s a good balance of being embracing and adventurous while still having a respectful and traditional approach towards tea. In Momo & Moomoo, that essence still remains – but things feel fresher and livelier, and there’s also a new bubble tea menu, which I think is a great strategy to get more young people into this place.

This meeting came at the right time. My mind was in a rather fuzzy state after pulling a couple of late nights and the first thing I did was to order a Gyokuro, a premium grade of Japanese green tea, to clear my head. (Studies have shown that L-Theanine, an amino acid found in tea, has calming properties.) It was served in this lovely set and the service staff gently explained to me the refilling procedure – apparently I have been putting way too little leaves and way too much water with my Japanese teas back home.

I’m glad to have met a like-minded tea hobbyist in David – he loves tea history (he is almost encyclopedic) and believes that tea rituals shouldn’t become such an anal/high-brow practice that only “a chosen few” are privileged enough to partake of. His take: pick up the processes which help you in making better tea e.g. warming the pot and cups so the temperature of the brew remains constant. But all the prancing and swishing about that sometimes accompanies certain tea ceremonies to make things look more exotic? Nah.

Later, Carrie showed us around the Tea Bone Zen Mind store upstairs stocked with gorgeous teaware; some pieces are even customized by Carrie herself. She also sells the tea blends served in the Momo & Moomoo cafe and explained how she uses actual fruit to flavour the teas as opposed to the conventional approach of adding flavoured oils. The result is subtler yet fresher and more authentic blends. What tea do I recommend? Their Earl Grey is really something special – do get Carrie or one of the staff there to tell you the story behind its unique alchemy (don’t want to spoil the surprise for you!)

Many thanks to my friend Jill for arranging this insightful meeting!

Momo & Moomoo is at 43 Middle Road, Tel: 6333-5400

Tea Bone Zen Mind has since shifted to 20 Hoot Kiam Road, Tel: 6334-4212

I don’t think it is a coincidence that the first kind person who invites me over for tea through this blog is someone from Tea Pal, the lifestyle arm of Nam Wan, a tea family business that has been around in Singapore since 1906. The tea pal in person is Zi Zhao – he just joined his family business after graduating not too long ago, and is fervently passionate about Chinese tea and its traditions. I learned a lot from him!

We had some really good tea throughout the conversation:

- Meng Ding Yellow Tea: A light tea to get warmed up – my take is that yellow tea is a nice in-between green and white tea and is definitely something to try if you haven’t sampled it yet.

- Tieguanyin (Iron Goddess of Mercy): It had the lovely in-depth layering of floral, then leafy, then fruity notes which I love in premium Chinese oolongs. Zi Zhao is a descendant from the founders of Tieguanyin tea, so he really, really hopes this tea gets an image boost. He told us that Tea Pal has an eco-organic Tieguanyin range which I think is a great concept as tea drinkers become more discerning and increasingly concerned about pesticide issues.

- Mango Oolong: A fun tea that is a hit with the tourists. What I like is that the mango essence used has a really natural, subtle taste and complements the floral notes of the oolong. Can imagine it going well with a cream puff.

- Golden Shoots Pu Er: Really smooth and tasted more woody than soily (which is how most ‘shou’ pu er usually tastes). Apparently,  it is precioussssssssss. I was amazed that the flavour was still so rich even after 6-7 brews!

And the history geek in me did several cheerleader flips when Zi Zhao told me that the two tea canisters at the top of this tea display (see picture above) was given by Lim Keng Lian to his family. Some context: Mr Lim was like a tea community leader of sorts back in those days in Singapore, and given that I’d just talked about him at the tea talk last week, it was nice seeing his artefacts (you know, the history come to life kind of thing).

If you’d like to get a taste of what the Chinese tea ceremony is like, you can look for Christine at their MBS store. She is a lovely, graceful tea-loving lady who’d be more than happy to do a brewing demonstration for you.

Tea Pal

- Marina Bay Sands (L1-32)

- Raffles City (B1-48)