Loose Leaf tea in a tea bag is the trend!  Tea Bags aren’t quite so bad after all!  Did you know tea district offers 20 teas with the convenience ofa tea bag and 7 of them are Organic Loose Teas in a Soilon Pyramid Sachet?

NY Times Tea Bag Article

Maybe it’s time you found out how those tea leaves, in the tiny bags you dip in hot water, get your afternoon fix processed. Camellia sinensis, the tea plant’s scientific name, is actually processed in a different manner depending on the type (e.g. black tea, white tea). But for all types there is a very similar set of steps followed.

The first step obviously is to pick the leaves and the flushes (a terminal bud and two young leaves). This is typically done in early spring and in early summer or late spring, by hand if tea of higher quality is desired.

Secondly, the leaves are left to wilt to allow enzymatic oxidation. Either the leaves are placed under the sun or in a cool and breezy room so that moisture can be pulled out from the leaves.

The third step is bruising, or the promotion and quickening of oxidation, done by tumbling the leaves in baskets or kneading or rolling heavy wheels over them. For teas the need oxidation, the leaves are placed in a climate-controlled room to let them progressively turn darker. To stop the oxidation of the leaves at a desired level, kill-green or firing is done by moderately exposing them to heat, thus deactivating the oxidative enzymes at work in them without destroying the flavor.

Next is shaping the tea leaves by use of a rolling machine. The leaves wrap around themselves and their sap and juices also ooze out for flavor enhancement. They are the dried either by panning, air drying, sunning, or baking, although the latter is the most common method. Drying is usually the last step, but some teas require secondary fermentation, additional aging, or baking so that their drinking potential can be obtained.

All of these steps are followed with meticulous care for your satisfaction, dear consumer. The leaves cannot be over-baked in the sun, for instance, or they will not be fit for consumption. Think on all that the next time you take a sip of your healthful afternoon tea.

Tea goes by many names and colors nowadays. It is a variety of tea which is more oxidized than the others, such as the oolong, green and white teas. All four varieties are processed from the leaves of Camellia sinensis, but black tea contains more caffeine and has a generally stronger flavor.

After harvesting, the first tip to produce black tea  is for the tea leaves to be withered. This is achieved by blowing air on them. They are then processed either by the CTC method (crush, tear, and curl; used for lower-quality leaves which are processed by machines and end up in tea bags) or the orthodox method (done either by hand or machine; results in tea of very high quality sought by many tea connoisseurs). Next, the tea leaves are placed under controlled temperature and humidity to oxidize them. (This is a process referred to as fermentation although no real fermentation takes place.) The quality of tea is determined by the level of oxidation. The leaves are then dried to stop the oxidation process. Finally, the black tea  leaves are sorted into grades and according to their sizes (brokens, whole leaves, fannings and dust) with the use of sieves. They can be further sub-graded basing on other criteria, and then they are ready for packaging.

Green tea usually loses its flavor within a year or two but black tea can retain its flavor for several. It is for this reason that compressed bricks of black tea were served as a form of currency in Mongolia, Siberia and Tibet until the 19th century. Green tea has recently become famous due to its numerous purported health benefits, but black tea  still accounts for a huge percentage of all tea being sold in Europe.

Freshly Brewed Black Tea from Tea District kitchen

Tea District's Organic Ginger Peach Apricot Black Tea

In July, Tea District donated 500 samples of our Raspberry Herbal Tea and English Breakfast Black Tea to the Atlanta Ronald McDonald House.  A local fan of Tea District , brought our teas to there location in December and snapped a picture for us!  Thanks Roslyn!

The teas were given to the children and parents staying at the Ronald McDonald House over the 2009 Holiday Season!

We often like to promote our independent retailers.  Jody and friend from Plum Crazy - Cottage Grove, WI offered to take a picture after placing their order at the Atlanta Gift Show.

Holding there favorite's: Raspberry Herbal & Cinnamon Orange Spice

Tea District teas are in stock in there store.

You’ll find the following Tea District teas in there Art *  Loughe Bar * Gift Store in Cottage Grove WI:

• Cinnamon Orange Spice Black Tea
• Chai Tea
• Raspberry Herbal Tea
• Mandarin Herbal Red Tea
• Organic Wildberry Green Tea
• Organic Pomegranate White Tea
• Organic Fruit & Spice Red Tea
• Organic Ginger Peach Apricot Black Tea

Support your local retailers and Go Green!

Yours in Tasty.  Trendy.  Teas.

Lindsey Valentini

I’d like to thank Frannie, my Marketeer over the last week for working the Atlanata Gift show with me!  She did an outstanding job promoting our brand and helping our customers!

She’s heading to Korea in February to teach English for a year.  Cheer’s to her success!

Showing off one of her favorite Tea District Blends

While selling teas at the Atlanta Gift Show, Alton Brown made an appearance and demonstration in the demonstration kitchen, just steps away from Tea District.

Our Marketeer Frannie was able to get a last minute snap shot with him!

Enjoy!

Frannie & Alton Brown

At the Atlanta Gift Show we had full intentions of catching some quotes and excitement from our customers.  Unfortunately we were so busy, we didn’t have time to tape… but we did manage to get one video! 

Joyce and Betty from Blooms and Rooms Design Studio in Lakemoor, IL want to tell you about Tea District .  Check out the video!  And, if you’re near Lakemoor, IL, swing into their shop for some tea. 

Blooms and Rooms Thoughts on Tea District

At the show they ordered the following Tea District  tea’s which are set to arrive to their shop on February 22, 2009:

• Peach Blossom Green Tea
• Chai Tea
• Raspberry Herbal Tea
• Asleep Herbal Tea
• Organic Wildberry Green Tea
• Organic Pomegranate White Tea
• Organic Fruit & Spice Red Tea
• Organic Ginger Peach Apricot Black Tea

Come visit with us at your regional market this weekend.  We’ll be sure to bring our cameras if you want to tell everyone about our teas too!

We’ll be at the following markets this weekend:

Minneapolis Gift Show – Gift Street

Dallas Market Center – Cliff Price & Co

Columbus Gift Show – Sohni and Co

Looking forward to seeing you there!

Tasty.  Trendy.  Teas.

Lindsey Valentini

The snow has officially melted in downtown Atlanta. Today was day 5 of the January 2010 show.

There’s definitely something to say about this cold – chilly – weather in Atlanta. It really does feel like Minnesota in Hotlanta.

I was waiting for the Marta tonight to head back to my hotel and felt a winter breeze hit my face, and even blow through my ‘windproof’ jacket. Somehow the windproof didn’t seem to be working however.

Prior to getting smacked in the face by the cold, I actually took in a fantastic movie. Frannie and I went to ‘Its Complicated’ with Meryl Streep and Alec Baldwin. It was a chick flick, but absolutely hilarious. I even think my husband would like it… We went to the AMC Theater in Buckhead called Fork and Screen. They offer a full menu, with waiters while you watch the movie. It’s a great way to have dinner and a movie on a limited schedule. I highly recommend visiting this movie theater if you’re in Atlanta! The food definitely isn’t your favorite steak restaurant, but they offer an array of appetizers, salads, burgers, sandwiches, and ever desert!

Alton Brown also came back to the Americas Mart cooking demo today. This time for a book signing. They had 97 free books all to be signed by Alton. There was quite a line, and it started 2 hours before he even arrived. Frannie was lucky enough to get a picture with him, which I’ll post later this week when things aren’t so crazy!

Day 6 begins tomorrow. Looking forward to a good nights sleep…

Day 1 of the Atlanta Gift Show is officially over.  It turned out to be a fantastic day. . . traffic was good, everyone was peppy and positive, and orders were written.  The only bad part of the day however was travel issues!  Frannie, my helper, was supposed to arrive at 5:35 pm.  Unfortunatly in mid air the pilot had to turn back to Minnesapolis.  Apparently it was a mechanical issue.  I’m just glad she’s safe and sound and is currenlty enroute to Atlanta.  She’s due to arrive around 8:00 pm where we will share a lovely meal at our hotel before we crash for the night!

I’ve been told by a few little birds that the weather isn’t planning on cooperating in Atlanta.  We’re supposed to get an inch of snow according to the weather peeps!  And in Atlanta I guess that means that the entire city is shut down.  I don’t understand why however.  In Minnesota and really anywhere in the North if we get 6 inches of snow everything is running normal.  Sometimes a little slower than normal, but everything is still open, people still come and go, etc.  So hopefully the inch of snow will stay away.  I’m guessing if it does come, the city isn’t prepared, ie – no snow plows, no salt, etc… so I can envision where this could be a problem!  So my suggestion if this happens – ride the Marta!  For 4 reasons:

1.  Its cheaper than driving and parking

2.  Its fast

3.  It’s Eco-friendly

4.  It still runs when there is an inch of snow on the ground!

Stayed tuned for more updates as the week progresses.  Safe Travels!

~ Lindsey

Tea District

Its that time of year again.

The Atlanta International Gift & Home show begins tomorrow!

Come visit Tea District  and place your spring orders now with our show specials & deals for orders written at the show only!

You can find us at:

Americas Mart
Building 2 West Wing, Floor 8, Space 8127A
Atlanta, GA 30303

Come see Celebrity Chefs demonstrate cooking at the America Mart cooking kitchen, only 15 steps away from Tea District!

Chef Alton Brown
Saturday, January 9
12:30-1:30 p.m.
Science: It’s What’s for Dinner
Alton Brown blends food and science to bring you some exciting twists on some familiar favorites. Using a variety of gadgets and gizmos, Alton mixes up treats for both the eyes and the mind! Building (2) WestWing, Floor 8, Demonstration Kitchen

Sunday, January 10
10:30 am- 11:30 a.m.
Alton Brown Meet & Greet and Book Signing
Building (2) WestWing, Floor 8, Demonstration Kitchen

Chef Shaun Doty
Thursday, January 7
3-4 p.m.
From the Farm to the Table
Chef Shaun will prepare a seasonally inspired menu featuring Southern fare.
Building (2) WestWing, Floor 8, Demonstration Kitchen

Chef Tyler Florence
Friday, January 8
Noon- 1:30 p.m.
Tyler’s Ultimate: Brilliant Simple Food to Make Anytime
Tyler is back and he is whipping up items from his latest restaurant Wayfare Tavern in the financial district of San Francisco. Menu items to include Sauteed Pacific Halibut, Monterey Calamari and Ricotta Dumplings with Chanterelle mushrooms. Presentation followed by a book signing. Take home a free copy of Dinner at My Place. Quantities limited, first-come, first-served following the demonstration.
Building (2) WestWing, Floor 8, Demonstration Kitchen

Chef Virginia Willis
 Thursday, January 7
11:30 a.m.-12:30 p.m.
Bon Appetit! A Tribute to Julia Child
Discover Virginia Willis as she shares cooking expertise and exceptional stories about her personal experiences with Julia Child.
Building (2) WestWing, Floor 8, Demonstration Kitchen

Now you might already be confused with all the colors tea can appear in today. Yes, there are the “original” green and black tea, culturally incorporated in Asia and the West, respectively. But there also are red tea, yellow tea, and white tea, and who knows what else may be discovered in the future? Focusing on white tea, however, here are some things you might like to know about it:

White tea is tea made with leaves processed in such a way that they are allowed to slightly wilt and to lose their “grassy” taste, as in green tea, while undergoing minimal oxidation. Like all the rest of the “colored” teas, it comes from Camellia sinensis, the tea plant.

Studies suggest that white tea, compared to green tea, has more antibacterial and anti-viral qualities. It has higher catechin levels due to the lack of processing it undergoes. As is the case for most foods, more of what’s good—the nutrients, enzymes, etc.—is shed with more cooking. It is the same for white tea. It contains more theobromine and gallic acid, and since white tea is synonymous to young Camellia sinensis leaves and buds. It has more theanine, which is an amino acid that has mood-enhancing and relaxing properties. Caffeine content is almost of the same level for both green and white, but the latter contains less fluoride.

About one and a half teaspoons of white tea per cup should be used. You may use hot water, not boiling, around 80°C (180°F). Some brew it longer, however, for as long as 10 minutes. This is to allow the aromas to develop more. If you have not tried it yet, you should do so soon. It may just be the remaining “color” of tea that you’ll need to take a sip of to be able to say you’ve really tried them all. 

Tea District offer’s a number of white tea selections.  One of my personal favorites is our Organic Pomegranate White Tea.  Not only is it a white tea, it is also combined with the super-fruit pomegranate, that is also loaded with antioxdant powers!

Most people don’t really know what “tea” is, where it comes from, and the long history it prevales!  When someone mentions the word “tea,” your mind might conjure up images of a Buddhist monk, with a bald head and a foot-long silver beard and mustache, sitting in lotus position facing a garden. He is meditating on the significance of life and humanity while sipping on the beverage. That image would be fairly accurate, because Camellia sinensis, the scientific name of the tea plant, is believed to have originated from the Yunnan province of China, where it was first discovered that brewing a cup of tea or eating the leaves of the plant can be pleasant.

It is said in one popular Chinese legend that some time around 2727 B.C., Shennong, the legendary Chinese emperor and inventor of Chinese medicine and agriculture, was drinking a bowl of boiling water when a few tea leaves were blown into it. The leaves came from a nearby tree and changed the color of the water. Shennong took a sip of the now-colored water and was pleasantly surprised because of the flavor and seemingly restorative properties it gave off. A variant of the legend speaks of Shennong testing various herbs’ medical properties on himself. He encountered some which were poisonous but he found that tea worked as an antidote for those certain herbs’ effects.

As amusing as these legends are, they may not be 100% grounded on fact, but one thing man knows know very well is that tea is a wonder drug of sorts. It is a staple beverage in most Asian countries, and even outside the continent like in England and Australia. It has become more popular in recent years due to studies that have been made to back its alleged beneficial effects. Well, they are not alleged anymore, that’s for sure; these are 100% facts and they are not just proved by studies and tests conducted but by the number of people that consume tea today.

On this 22nd Day of December, I’m encouraging all of my fellow followers or want to be tea drinkers to start your New Years Resolution early.  Drink at least one cup of tea a day.  It doesn’t matter what kind, whether it be green tea, black tea, white tea, oolong, pu-erh, or red tea.  Just drink it!  And if you can handle more than a cup, drink more for better health!

Tea it up!

Lindsey Valentini

Many of The Tea District followers, fans, and consumers often ask me, “What’s your favorite tea?”

The truth is, I have soooo many favorites and can’t choose just one. There are so many variables that determine what my ‘favorite’ is at any given time or day. I’m typically always on the go moving a million miles a minute and my brain is scattered and thinking about so many different things at once. So to be perfectly honest, I typically go for what ever is right in front of me at the moment. And frankly whats in front of my desk changes all the time.

While I’m very organized, my desk is a disaster! I typically have upwards of 10 different types of tea on my desk at any given time and they are always changing. I’m constantly reviewing and sampling different blends that I create, often ones that Tea District doesn’t offer to sell as it didn’t pass all of our tasting tests!

I do drink a lot of our Chai Tea  however. Most often I drink it black because I love the rich, spicy, and subtle sweet notes that it has. On occasion I’ll add a little hint of milk to it for a Chai Tea Latte flavor, but really only once a month.

Another favorite is our Asleep Herbal Tea. It’s loaded with very fresh herbs including Spearmint, Chamomile, Valerian Root, and Licorice Root. It gives me the ‘chill out’ factor as if I were at a spa. While I don’t really like to go to a spa, I do like the idea of it, so a cup of our Asleep Herbal Tea is perfect. It saves me 2 hours of actually going to the spa with the same result!

And last, but not least, I drink a lot of our Organic Fruit & Spice Red Tea.  It truly is heavinly!  This is typically one that I recommend to people that are trying to get into drinking tea as there are a lot of addicted coffee drinkers that are trying to switch over to tea due to the health benefits and different flavor profiles available!  It has a hint of natural sweetness to it and a little kick of spice to it.  It is really a perfect blend.  I created it in February of 2008 when we were experiencing a lovely Minnesota Winter.  It is a Caffeine Free blend loaded with antioxidants from the amounts of Rooibos (Red Tea) involved as well as whole tropical fruits and berries.

Until next time – Drink Up!

Lindsey

Tea District is SAMPLING! Come in to your local Lunds/Byerlys stores and try Tea District Teas! Schedule is below! We’ll be sampling Tea District’s Chai Tea, Citrus Green Tea, and Mandarin Herbal Red Tea!

Golden Valley Byerlys *** Thurs Dec 10 *** 3:30 – 7:00 pm

Chanhassen Byerlys *** Fri Dec 11 *** 11:00 am – 2:00 pm

Ford Parkway Lunds *** Fri Dec 11 *** 2:30 – 5:30 pm

Penn Avenue Lunds *** Sat Dec 12 *** 10:30 am – 2:00 pm

Edina Byerlys *** Sat Dec 12 *** 11:00 am – 2:00 pm

St. Louis Park Byerlys *** Thurs Dec 17 *** 3:30 – 7:00 pm

Wayzata Lunds *** Fri Dec 18 *** 11:00 am – 2:00 pm

Ridgedale Byerlys *** Fri Dec 18 *** 2:30 – 6:00 pm

Today I learned a lot about the effects of social media.  I’ve read up on ‘Crush It’, blogging, and social networking sites and have decided to set an ‘early’ new years resolution for 2010!  Daily Blog Posts and Daily Tweets and updates on Facebook, Steepster, LinkedIn, and DiggNation…  Watch out world,  my words of wisdom and tea tips to follow!

If you’d like to connect with us… follow these links below!

Join Tea District on Facebook!

Follow Tea District on Twitter!

Follow Tea District on Steepster!

Connect with Tea District on DiggNation!

We’d love to hear from you of course!  Send us a Tweet!  Connect with us on Facebook!  And review our teas and others on Steepster!  Looking forward to it!

~ Lindsey Valentini ::  Tea District :: Founder

Tea District made it into the kitchen of CBS’s hit show ‘Accidentally on Purpose’… Check it out! Our Mandarin Herbal Red Tea is a regular!

You can try our Mandarin Herbal Red Tea too – Click Here

I’m always asked, “What made you decide to start a tea company” or “Why tea”.  Below is an article written by Frank Jossi a writer for the St. Paul Finance and Commerce Newspaper.  He saw our tea at the YMCA of the Rockies in Estes Park, Colorado – and was intrigued!  Enjoy the article below or click here:  http://www.legal-ledger.com/item.cfm?recID=12289 

Metro East – Lindsey Valentini: Mistress of tea
By Frank Jossi, Special to Capitol Report
September 24, 2009

Rooibos (Red) Tea

Red Tea, also known as Rooibos (ROY-BOSS) is an herbal tea originating in the Cedarberg mountains of South Africa. It is exclusively grown in the Cedarberg Mountain region due to the specific climatic and geological conditions of the region.

Essence

The flavor, cut length and color all contribute to the grade that it is given. The fermented type of rooibos leaves a sweet, fruity taste, where as the unfermented variety has a very mild, more “green” taste. Regardless of the process type, rooibos is naturally caffeine-free and is rich in antioxidants.

Health

Similar to the health benefits of green tea, researchers have also found that fermented rooibos tea suppressed and reduced cancerous formations and transformations of cells. Benefits of teas red and green alike are probably from the antioxidants naturally grown in teas based on studies.

Please visit  http://www.teadistrict.com/index.php?option=com_virtuemart&Itemid=62  for more information.

It’s day 7 of the Atlanta Gift Show.  And what a great show that it has been.  It’s so nice to see all of our current customers as well as put a face with a name for those that we’ve only spoken to on the phone. 

We launched our NEW Organic Pyramid Sachet line at the Atlanta Show this week.  While we’ve beenselling them for over 4 months now, they are officially in stock, so they created quite a buzz!  Plus, we exhibited in our NEW showroom of Americas Mart in Building 2 West Wing – 8th Floor of the Gourmet Kitchen Gallery.  Below are some pictures of our NEW Space as we made some changes since my last BLOG.

The HIT TEAS and TOP SELLERS of the week at the Show were our Chai Tea (of course- its the best you can find!), our Lemon Herbal Tea (which we made as an iced tea – yummalicious!), and our Pomegranate White Tea!

For those that aren’t aware, our Chai Tea is a Black tea with cardamom, chicory, cloves, black pepper, cinnamon and ginger.  It’s my personal favorite and our top seller.  It has a deep black tea flavor with all kinds of notes of spices.  No sugar or sweeteners added either!  Its one of my loves in life! (Click on the pictures below for more information)

Chai Tea - All Natural - 36 Round Tea Bags

Our Lemon Herbal Tea is a wonderful all natural tea that is excellent as an iced tea of hot tea.  There’s light hints of hibiscus, lemon grass, and other natural lemon flavors that give it smooth and zesty taste!

Lemon Herbal Tea - All Natural - 36 Round Tea Bags

Pomegranate is an extremely popular fruit due to its benefits.  Our Organic Pomegranate White tea is loaded with Pomegranate fruit – which means its loaded with antioxidants. 

Organic Pomegranate White Tea - 15 Biodegradable Pyramid Sachets

We look forward to working with all of our new customers and continued success with our current customers.  It was a pleasure to see everyone at the show.  We’ll be back in Atlanta September 12 – 14th – Building 2WW, Floor 8, 8127A.  Come for a spot of Tea District Tea and place your last minute holiday orders with us too!

Until next time…  enjoy pictures of our showroom

Best – Lindsey Valentini

Images of Tea District Displays

Peope often ask…

What is Green Tea? What are the Health Benefits of drinking green tea, and Does Green Tea help with weight loss. Below you’ll find some of the answers!

Green Tea

Green tea is “true” tea that has undergone minimal oxidation during processing. Green tea got its popularity from China and Japan since the beginning of its history 5,000 years ago, and recently has become more popular in the United States due to the health benefits and factors that have been raised in studies.

Health Benefits

Many studies have investigated a link between the consumption of green tea and a lower incidence of a range of cancers in populations. The wealth of plasma antioxidants that green tea provides contributes to the connection it has as a cancer-fighting product. Beyond the antioxidants that have been revealed, Catechin, the active ingredient in green tea has also been found to outperform Vitamin C and Vitamin E.

Green Tea & Weight Loss

In addition to the health benefits that green tea studies have shown to provide, recent studies also claim that contents in green tea also provides help in weight loss.

While some studies support possible preventative or curative properties of tea, other studies have found none. One should consult a doctor before using high concentrations of tea for disease prevention, as this can cause serious health problems.

Are you looking to take advantage of these health benefits? Click on the images below to learn more about these great tasting teas with all of the added benefits you just read about:

Pick your tea by clicking on the images!

This morning I woke up and had a very lovely cup of our Tea District Chai Tea. It is one of my favorites to have in the morning. It is loaded with robust black tea and spices and is very rare that I don’t have less than 3 cups at a time! I’ve been drinking all kinds of different teas lately for testing purposes so it was nice to go back to the roots and have one of my old time favorites.

Over Easter weekend I was able to get out and play 9 holes of golf with my hubby and my parents. It was my first round since last September and boy was it ugly! It definitely reminded me that I needed to get over to the range. So, today over lunch, guess where I’ll be!?!?!?

My husband and I joined a golf course this year – Southview Country Club. We actually live right off of the tee box of # 14 and across the fence from the putting green and driving range, so there is really no excuse for me not to be able to practice anymore. Here’s a view of #14:

I’ll be having left over Easter dinner today, so it will be pretty quick! And then after swinging the club for 10 to 15 minutes or so, I can’t wait to get back to work with a large cup of our NEW Organic Fruit and Spice Rooibos blend. If you haven’t tried this one, you’ll have get some for yourself. It’s slightly sweet, with hints of spice and fruits, and is loaded with antioxidants! We currently sell it on our website as a loose tea and will also be available shortly in a pyramid bag. Here’s a link directly to the Organic Fruit and Spice page as well as an image below: http://www.teadistrict.com/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=59&category_id=26&option=com_virtuemart&Itemid=117.

Have a great day!

Lindsey Valentini
Owner – Tea District
http://www.teadistrict.com

Organic Fruit & Spice Rooibos

Talerstolen på Commission

7 dager med fult program. Ett universitetsområde fult av kristne afrikanere pluss noen andre også. Se for deg taler av tidligere ledere i Focus Kenya, Moi (tidligere president) og mange flere.

Det begynte med en bussreise som skulle begynne 0530. Vi kom oss selvfølgelig av sted rundt klokka 7. Turen gikk om Jinja og over grense overgangen til Busia. Hvor vi først måtte skrive at vi skulle krysse grensa. Gikk igjennom ett lite område med en drøss av folk som gikk begge veier. Kom til neste plass. Skrive seg inn igjen. For så å snakke med vaktane for å komme seg inn. Prøve å få transitvisa til 20 Dollar. Kan jo være heldig, men var ikke det den dagen. Kom seg ut. Rundt seg siger det folk som vil bytte penger med deg. Vil du ha Kenya Shilling? Selvfølgelig vil du Kenya Shilling! Skal jo tross alt noen meter til så er bena mine i Kenya og har ingen Kenya Shilling med meg. Prøver å få en god selger som gir meg en ok kurs. Tilslutt etter litt forhandling og fikk man en ok kurs.

Stakk til bussen. Som råkjørte videre. Forbi Tea District. Av en grunn uansett hvor du legger blikket ser du ikke kaffe, ris eller matooke, men te planter. Skikkelig vakkert område. Kjørte videre. Kom til en landsby som var skikkelig rammet av opprøret som skjedde rundt juletider etter valget i fjor. Flere butikker ble brent ned og hjem til enda flere. En liten teltleir var satt opp på siden av sentrum. Setter ting i perspektiv og gir ettertanke om de valg man gjør har en pris for andre.

Kom etter noen timer fram til Nakuru. Hvor man slapp av blindpasasjerne. Enda en strekning. Framme rundt 2300. Kjørt så å si hele dagen. Kabarrak Universitet. Hvor 3000 deltakere og andre aktører skulle ta del. Drøss(kan ikke nevne alle for det var sykt mange hver bidige dag) av seminarer. Alt Fra: Misjonshistorie, Europe – An open door for Mission? Personale Money Mangement, media in mission, children ministry, etc. Siden vi var så sent framme gikk vi glipp av den herlige taleren med fornavnet navnet Femi(og han er en mann). Etter litt om og men så dukket alt det viktige opp å komme seg inn på rommet. Noen minutter etter og slått seg til ro. Kommer han som skal være romkamerat til rommet. Det gikk greit det.

Kan ikke nevne alle talene eller de galne tingene som skjedde. For det hadde blitt for langt og tårevått som nilen. Skal ta det beste minnene mine fra Commission. Begynner med at jeg sitter alene ved ett bord. ”Naturligvis” kommer to Kenyainske jenter bort og setter seg på siden. Spørre om hva jeg synes om Kenya, Ugali eller om Commisssion. Kan enda en ting som skjedd en del mens jeg satt og åt maten min. Satt der prøvde å få i meg ugalien og gummien(sorry, kjøttet). Da hinter jenta over bordet”ho midt i matkøen vinker til deg, andre menn har vinket til ho, men ho forsetter, så vi gjetter at det er til deg”. Dette skjedde i allefall fire ganger iløpet av Commission. Jentene som vinket sluttet bare når eg vinket tilbake med ett smil. Er visst skikkelig kjekk(vil du ha flere slike historier: sjekk flyplass historien fra Bole internasjonale flyplass på blå hvit juleferie).

Andre ting var at det dukket opp ett par folk fra regjeringen. Hvis du stilte ett par kvasse spørsmål. Ble det OL i roing. Han som var best var absulot han som skulle tale om å være kristen og ta del i politikk ironisk nok. En annen ting var at han egentlig var en prest av yrke.

Var faktisk på Europe – An Open Door for Mission. Det meste karen sa kan eg si er situasjonen. Han var fra UK, så han vet hvor han er fra. Men en fakta om europa var helt fantastisk. At dansker skulle på reise gå rundt med bilde av Jesus om de reiser på ferie etter loven. Har noen sett dem gjøre det? Hvis du har please legg en kommentar.

Skal ta mine favoritter og tankevekkere. Var fra en kar fra Rwanda som snakka om Etnosentrisme. Om hans tanker om muligheter for å arbeide sammen mot ett felles mål uansett hva vi kommer fra. Andre ting som han satt i hovedfokus var at man å tilgi for å komme seg videre og virkelig vise at lever etter nestekjærlighetsprinsippet. En annen kar fra UK snakket om Post-Modernisme og hva den gjør med misjonen. Hva som er bra med de tankegangene. Å hva den Post-Moderne menneske ser etter. Hvordan man kan tenke seg om for å inkludere bibelen inn etter denne tankegangen. Ikke omgjøre den eller forvandle den. Bare gjøre den tilgjengelig og forståelig for tiden.

Nå skal jeg nevne noe som ikke har med taler eller det blå teltet hvor hovedsamlingene som oftest var. Dette hendte mens vi hadde fri og skulle spille fotball. Spilte på banen med The Cranes drakt(Ugandas landslagsdrakt). Fikk tallet 5. Spilte midt i forsvaret. Den ene spissen på motstanderlaget kommer bort:”duh? Du gjør meg sliten”. Begynner å le og svarer ”Eg gjør bare jobben min”. Smilet kommer tilbake, men han kommer aldri igjen over midtbanen. Veldig herlig. I tillegg vant vi 2-0 og vi kvalifiserte oss for finalen. Uten å oppleve den. Fordi alle måtte be før vi skulle ta del i resten av programmet(solid nedtur).

Bjørnar Sandsmark og alle dere andre som husker min slapphet på Mission i Nederland/Tyskland. Har noe å tilstå: To dager sov eg over deler av programmet. Noen forandrer seg ikke. Håper eg blir tilgitt.

Utenom dette så kan eg sei at dette var ufattelig bra dager. Med utfordrende lære og noe som eg var heldig å få oppleve. For hvis eg har forstått det rett så er vi de første som har tatt del av dette fra Team Uganda. Er takknemlig for dette. Selv om en ting er sikkert Akamba Tours skal eg aldri bruke frivillig igjen. Heller alle andre buss selskaper som eksisterer. Det er en helt annen historie. Som sikkert eg kan fortelle om senere når tankene er mer reflekterte.

Fun fact:

Etter denne turen har eg støttet myndighetene i Uganda med 150 US Dollar. Kan anbefale Hald å kanskje tenke på at studentene skaffer spesial visa for 200 US Dollar, hvor de kan stikke inn og ut hvor mange ganger de har lyst innen en tidsperiode på 6 måneder. Bare videre sende de aktuelle innen rett tid til den Ugandas ambasaden i Stockholm. Hvis eg hadde visst om dette så hadde eg skaffet det. Bare til informasjon. Begge i Team Uganda er enige om dette, faktisk. Ikke kritikk herfra, bare en tankevekker selv om dollarkursen er høyere enn når vi forlot moderlandet.

Peace

By Barun Roy

On the way from Bagdogra or Siliguri, the transport stops at Kurseong to give its occupants some relaxation. One can stretch ones limbs while looking around this little town known as a Sub-division of Darjeeling district. It commands a direct view of the plains nearly 5, 000 feet below.

The journey to Kalimpong, via Darjeeling, along the Peshok Road takes one through an almost virgin forest, interspersed occasionally by clearings where tea is grown and villages are to be found. Visitors will long remember the magnificient view that is seen from the View Point – half way down the Peshok Road. After traveling through a world bounded by gigantic trees, one rounds a bend and is presented suddenly with a glorious view of the valley and the towering mountains beyond. Far below, one can see the confluence of the Rangeet and Teesta Road Rivers, mingling together with a muffled roar in a swift flow of turbulent blue green water.

The town is centered around its large market square with the Deolo and Durbindara Hills to the North and South, respectively. The world knows St. Andrews’ Grahams Homes which is situated in the Deolo Hills. This School not only educates the children but also trains them up in all spheres of art and industry, so that when they leave school set out into the world, they are ready to take up any work without undergoing any further practical training.

Kalimpong has a feature of its own with its picturesque setting as it is the home in this district of Arts and Crafts Industry. During Haat (market) days, people from all surrounding bustees, villages and from the border of Sikkim are to be found holding stalls to sell their products such as vegetable, ghee (butter), foodgrains etc. After selling their products, they buy their requirements and prepare to return to their destinations after seeing a Cinema show and enjoying some Tibetan food and a glass of country liquor, Pachawal or Tongba, served in a hollowed bamboo container which refreshes them for their long tedious journey back.

Sikkim is situated to the North, forming a wedge between Bhutan to the East and Nepal to the West. The great Tibetan plateau lies to the north of Sikkim itself.

Although Sikkim is only 65 miles long and 45 miles broad, yet it contains some fo the finest mountain and ravine scenery in the world. The Kanchenjunga range is viewed in all its splendour, while the Everest massif can be seen from many advantageous points. The Teesta River with its tributaries drains Sikkim and the Teesta Valley is a magnificient gorge, wonderful and awe-inspiring when in flood. Sikkim has no low foot-hills when approached from the plains: the mountains descend abruptly on to the “Dooars” the famous tea district of Bengal and Assam.

Like Darjeeling District, Sikkim too was originally inhabited by the Lepchas. The Lepchas first settled in Sikkim in the 12^th Century, A. D. In 1641, most of them were converted to Buddhism by Lama Missionaries from Tibet, and they consecrated their Maharajah. Sikkim has weathered two foreign invasions and conquests. At present she is a state of the Indian Union.

Trekking in Sikkim presents no difficulties to the average trekker. Roads, bridle paths and Dak Bungalows are in evidence everywhere, and no fear need to entertained as to one’s personal safety or to their belongs. The best time for trekking is October and November.

A one day trip to Gangtok, capital of Sikkim should be on the itinerary of every visitor to Darjeeling. It is possible to trek it, taking advantage of the “Dak Bungalows” along the route, but most people do the 122 miles return trip by taxi. The first leg of the journey is done along the Peshok Road to Kalimpong and the Coronation Bridge over the Teesta River is reached. The road is narrow and tortuous, a marvel of engineering.

From the Coronation Bridge the road branches off towards Rangpoo, the border post between Darjeeling Hills and Sikkim. Another bridge is crossed-not as impressive as the Coronation Bridge – and one finds oneself in Sikkim.

The road at this stage of the journey runs parallel to the Teesta River – a swiftly running blue-green stream. Soon the road, leaving the river-side begins to wend its way gradually up-hill towards Gangtok.

The scenery during this stage of the journey is beautiful beyond description. One finds oneself at an elevation where it is neither too hot nor too cold. The car passes through rich cultivated fields, smiling in the pleasant sun.

Gangtok’s tiny market square – the focal point of the town presents one of the most picturesque scenes to be seen anywhere. Tibetans, Bhutanese, Sikkimese and Nepalese mingling about; mule caravans, with their wild-looking muleteers, plodding past with their bells tinkling gaily.

A visit to the Royal Palace is well worth while. Guards, clad in their traditional uniform, stand vigilant at the gates. The palace is perhaps one of the most beautiful specimens of its kind. The Lama dances held here in December attract hundreds of visitors. The state itself is well laid out and maintained.

With the construction of all weather road to the Nathula pass, the 14, 300 feet high pass into Tibet, visitors are given yet another opportunity of viewing some of the most beautiful mountain scenery in the world. The road to Nathula passes through Karpanang, the Changu Lakes and Sherathang: it winds its way gradually up to a height of 14, 300 feet and its 34 and half miles from Gangtok.

The scenery at Nathula is grand and impressive. To the left arises a multitude of peaks which stand as a barrier between Sikkim and Tibet, while on the right, ravines lead down between lesser peaks. Rhododendron bushes cover the mountain sides, giving way to pine and fir trees at higher altitudes and waterfalls cascade down at regular intervals besides the road.

Foreign tourists’ seeking to visit Sikkim must apply for a permit to the Deputy Commissioner, Darjeeling, fro a trip to Gangtok. For Nathula Pass, an application for a special permit has to be obtained from New Delhi through the proper channel. For tourists coming through Delhi it is suggested that they make a direct and personal approach to the Ministry of External Affairs, New Delhi, which would facilitate the issue of such a permit. Applications made from Darjeeling may be delayed and should a tourist’s stay here be short, he may feel disappointed.

TREKS IN AND AROUND DARJEELING: The Darjeeling and Sikkim regions are a trekker’s paradise. Not only can there be found some of the world’s best mountain scenery, it is also of easy accessibility, thus making trekking a pleasure even for the least initiated.

The whole of the surrounding country is interesting with well maintained bridle paths, comfortable and well furnished Bungalows placed at easy stages along the route. Treks can extend from short ones of a few days, to longer ones lasting a month, and to even more ambitious ones that will bring trekker to the very foot of the everlasting snows.

Trekking in the District is of particular delight to the botanist and entomologist, who will encounter myriads of interesting specimens and species. Pleasure seekers without any hobby whatsoever, will still be adequately rewarded with vision of the snows, the ever changing effects of light and shadow on the forest – clad mountains, the fragrant air of the woodlands, or the bracing breezes on the mountain-tops. The whole area is a paradise for artists and photographers.

Intending trekkers should plan carefully in advance, as treks entail entry permits (in the case of Sikkim) reservations of Dak Bungalows, the hiring of porters, and an adequate supply of good provisions and other necessities. The best times of the year for trekking in the Darjeeling Region are between October and January, and during April and May. For further details and advice, it is best to contact the Government of India, Tourist Information Office, Above Indian Airlines (Now only Indian) , Nehru Road, Darjeeling.

TREK NO. 1 TO PHALUT AND BACK: This round-trek usually takes 8 days, and is one of the most popular, not only because it is short, but also because of the unsurpassable views that are seen of the Kanchenjunga and the Everest Ranges.

The whole trek can be done on foot, but it is also possible to shorten and simplify the trek by going by car to Maneybhanjyang, on the Nepal border. From Maneybhanjyang, one ascends to the Tonglu Dak Bungalow, a distance of 9 miles Tonglu (10,744 feet above sea level, looks directly on Darjeeling and commands a view of the Kanchenjunga Range as well as the whole range of Eastern Sikkim.

The next day’s march brings one to Sandakphu, 14 miles away. In clear weather the view from Sandakphu is never to be forgotten; the majestic beauty of the panorama that unfolds itself to the trekker exceeds anything that is to be seen on the face of the earth, as one gazes at the highest and mightiest mountain range in the world.

The last 12 and a half miles to Phalut are fairly simple, and the view from there is very similar to the one from Sandakphu, except for the setting of the foreground. The return journey is over the same route as the outward march.

TREK NO. 2 TO PAHLUT AND RETURN via JHEPI: Instead of returning from Phalut by the same road, an alternative route back to Darjeeling presents itself along the lower forest clad slopes. The round trips takes 9 days.

Leaving Phalut one drops down by a steep bridle path to the Rammam River 7,958 feet and 7 miles away. Crossing the junction of the Rammam and Khela rivers, the Rammam Forest Bungalow is reached after a two miles march. The valley is particularly beautiful with regard to its forestation, and for the interesting view that is obtained of the Kanchenjunga Range.

The next day’s 12 miles march to the Rimbick Bungalow (7,500 feet) is along a zig-zag road that leaves the forest, dips down to the Siri Khola river, corsses it and re-enters the forest a little before the Bungalow is reached. A good view of Darjeeling is seen, and there is an interesting little Buddhist Monastery a little way from the Bungalow.

The Jhepi bungalow 4, 100 feet is prettily situated near a rivulet whose banks are thickly clothed with wild cardamom: it is 11 miles away a road that gently rises and falls as it winds its way round the mountain side. There is a fairly large and prosperous village nearby.

The last leg of the journey to Darjeeling is via Pul Bazaar. The road drops to 2,195 feet, where it crosses the little Rangneet, and the last 8 miles to Darjeeling entails a steep and steady climb. A Land Rover may be ordered to meet one 4 miles down this road.

TREK NO. 3 PHALUT AND PEMIONGCHI: Proceeding to Phalut via Maneybhanjyang, Tonglu and Sandakphu, one makes a long march of 17 miles to Dentam. The march, though long has few equals in the variety and beauty of the scenery that is met with. Leaving Phalut the road takes a short climb to the Singalila Ridge (12, 200 feet at Singalila Point) along which it travels for 3 miles. The grassy, boulder strewn mountain side, gay with flowers, and with the snows always in view, presents a pretty picture. Plunging downwards for 11 miles the road drops 8,000 feet, passing through a variety of vegetation shortly how cold it is up in Phalut, at the start of the march, it is very warm in Dentam. There is a small bazaar in the neighbourhood.

The climb to Pemiongchi, 6,920 feet, begins with the next day’s trek. The 11 miles march is enlivened by some very beautiful scenery, including scenery, including cascading waterfalls and gorgeous orchids. The full beauty of the Sikkim forests strikes one during the march to Pemiongchi.

Pemionngchi is remarkable for its monastery and different angle at which Kanchenjunga is viewed. The monastery of Sanga Choling is the older and largest in Sikkim and it means “The Sublime Perfect Lotus”. A beautiful view of the surrounding country-side can be obtained from the monastery and it is itself of great interest.

The return journey is via Rimchenpong (6,300 ft), Chakung (5,100 ft) and Badamtam (2,500 ft). The route however, can be shortened by 1 day by making a double march of 20 miles from Chakung direct to Darjeeling via Singla, Barnesbeg and Takvar Tea Estates.

FISHING: The Terai, the District’s lower region provides excellent small and big game shooting. The Teesta group of rivers – the Sevoke, Kalijhora Riyang and Gielle Khola – provide excellent fishing. A note worthy fact is the approachability of all these rivers by car from Darjeeling.

Mahseen Kutli and Indian Trout are the main sporting fish available and the best fishing months are April, May and end of June. There is no closed season. A point to be remembered is that there are few facilities for buying rods and tackles in Darjeeling.

Licenses and other details can be had from the Divisional Forest Officer, Darjeeling.

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