Why I drink tea

In a recent interview, a journalist asked me why I drink tea.  I paused for thought.
I drink tea to relax, for that 'ahhh' moment after the first sip.  I drink tea to find a moment's peace and to create a little space for myself.  I drink tea to replenish and do myself some good.  I drink tea for the pleasure of the ritual that is making a pot, waiting and finally pouring.  I drink tea to savour the taste and to accompany food.  I drink tea because, for me, there is much joy in sharing a pot of tea with friends and family.
Anna Salek
The Tea Lady

The Dangerous Habit of Tea Drinking

Teas is considered both a popular pick-me-up and a health elixir so it's hard to imagine that sipping tea was once thought of as a reckless, suspicious act, linked to revolutionary feminism. Quelle horreur!

The feminist complaints came from 19th century, upper class Irish critics who argued that peasant women shouldn't be wasting their time — and limited resources — on tea. If women had time to sit down and enjoy a tea break, this must mean they were ignoring their domestic duties and instead, perhaps, opening the door to political engagement or even rebellion. In the 1800s, tea was an affront to the virtues of frugality and restraint, which underpinned rural Irish culture.

In a dialogue between two women of that time it is clear that tea-drinking was considered lavish, irresponsible behavior that could be habit-forming. Though the characters don't know the language of addiction, they use the phrase "hankering after it" — as if to suggest that once you'd had your first cup of tea, it would impossible to stop or control your longings.

The reformers' campaign against tea took on another moral outrage too: slavery. Since tea was typically sweetened with sugar at the time, reformers in Ireland tried to convince people that tea-drinking was akin to drinking the blood of slaves who were forced to work the plantations where sugar was produced.

Fortunately for tea drinkers these 'dangerous habits' are now deemed perfectly normal and perhaps even virtuous.

Church of the Tea Pot

I was trolling through different tea blogs recently and came upon this press release from the Church of the Tea Pot.  Too silly not to share I thought.......

Press Release – The Church of the Tea Pot
The Church of the Tea Pot, a recently excommunicated branch of the Catholic Church, will be holding a rally at Te Aro Park (Pigeon Park) Wellington, at 3pm on Saturday the 9th of February 2013. This rally will launch our campaign to get the faithful to indicate their support for the Tea Pot faith on their Census form this year.

The Tea Pot faith has found itself in a difficult position when the recently elected Pope Benedict the 16th declared the branches’ belief in a Tea Pot orbiting the Sun somewhere between Earth and Mars, and the Tea Pot’s son the Invisible Unicorn who came unto the disciples Bertrand Russell and Richard Dawkins, to be inconsistent with the Catholic faith.

Father Clive Earl Grey has announced he is able to attend the rally on the 9th and said that “this year will be a tipping point for the faith. I can imagine we will see literally dozens of people being converted to the Tea Pot faith as our Census Write In campaign launches in February. As Bertrand Russell’s acclaim rose through the Monty Python drinking song, so too will the ranks of the faithful in our church swell in this desperate attempt to gain publicity.”

May the Tea Pot be with you…

Tea Inspired Hobbies

Summer holidays always inspire me to start a project or two, something about warm weather, long afternoons and a more relaxed schedule.  Often my projects are tea inspired, as you might expect.  In this case my inspiration comes from a tea blog I follow as well as the creativity of my sister in Wellington.

Not a lot of skill required to create these lovely cake and biscuit platters.  The first is simply a glass candlestick glued to a glass plate but isn't it effective?

The second design could be used either way up, again all you need is a decent quality glue and modicum of imagination.  The local second hand bric a brac shop is fertile hunting ground for pedestal platter materials.

Lastly something a bit more difficult.  Not anything I've tried at home but found on the internet whilst browsing.  The perfect tea lovers accessory, teapot wind chimes.

My glue of choice is Gorilla Glue, available at most hardware shops.

Cocktails and Mocktails

The silly season has happened upon us and if you're anything like me, the alcohol intake has skyrocketed.  Being a responsible host I like to offer my friends something non-alcoholic and tea based mocktails are just the answer.  This week's featured teas drink well on their own but also make something a little special served cold. Mojito Green Tea isn't as strong as it's alcoholic namesake but still adheres to the principle flavours of mint and brown sugar (in the form of caramel drops).   Mojito Green Tea Cocktail/Mocktail 1/2 cup fresh mint leaves 2 tablespoons brown sugar 3 teaspoons Mojito green tea 4 cups boiling water 2 cups sake 4 stalks lemongrass for garnish Combine Mojito tea and mint with boiling water, let steep for 5 minutes, strain and add brown sugar stirring until dissolved.  Refrigerate until chilled.  Divide among four large iced filled glasses.  Add 1/2 cup sake to each glass and garnish with a stalk of lemongrass.  Mocktail version:  omit the sake. 1001 Nights Flavoured Black Tea evokes warm summer nights amidst desert sands (struggling to get the image of camels out of my mind here).  1001 Nights blends both black and green tea with a pot pourri of petals.  It is a delicate tea, hinting at rose and jasmine flavours.   1001 Nights Mocktail 4 heaped teaspoons 1001 Nights 4 cups boiling water 2 tablespoons honey 1 teaspoon rosewater Red food colouring Rose petals for garnish Combine 1001 Nights tea and mint with boiling water, let steep for 5 minutes, strain and honey, stirring until dissolved.  Refrigerate until chilled. Add rosewater then serve in large iced filled glasses.  Add a tiny dash of red food colouring for pretty pink effect and sprinkle with rose petals to serve. Coconut and Melon Fruit Tea has been a winner since the day we introduced this stunning new style of fruit tea.  Rather than relying on a base of rosehip and hibiscus this tea features large chunks of coconuts, dried melon and apple pieces.  It bews a pale colour but there's no shortness of flavour.   Coconut and Melon Iced Tea Cocktail/Mocktail 4 tablespoons Coconut and Melon fruit tea 2 cups boiling water 2 tablespoons sugar or to taste 2 cups coconut water or coconut juice Melon cubes to garnish Combine boiling water with Coconut and Melon fruit tea, allow to stand for at least an half an hour to extract full flavour, strain. Dissolve sugar in a little boiling water, add to tea along with coconut juice.   In tall glasses add shaved or cubed ice, finely chopped melon cubes and the sweetened Coconut and Melon tea.  Cocktail version:  add a splash of Midori

Pyramids of Convenience

Seventeen years ago when I started Tea Total it was all about loose leaf tea and a teapot.  I never imagined I'd be selling tea in a bag, yet here I am announcing that we're now offering some of our most popular teas in a self contained serving.  

No dubious quality tea hidden behind bleached papers for our discerning customers rather diaphanous silky tea pyramids in perfectly measured portions.  Brew a different tea for you and a friend, take a few bags with you on the run, leave them at work, take to the bach or give them to friends who don't own a teapot.  No need to sacrifice the quality you're used to for the sake of convenience.

Each deluxe pyramid tea bag contains enough tea to make a small teapot or large cup or mug, up to 350mls capacity. If you're making a larger pot just add a couple.

We currently have available our premium Ceylon Breakfast Tea 'Special Blend, Earl Grey Special and Japanese Lime Green Tea with more varieties to be introduced soon.

Pears, Berries, China Jasmine plus a Jelly Recipe

I rather enjoy time in the kitchen.  No cooking because I have to feed the family but rather cooking as a creative process.  I never tire of making jelly from our teas, the possibilities are endless and so much fun.
See below for a basic recipe or search on Google for more complex options.

Monk Flavoured Black Tea This tea is so unusual.  The flavours are pear and bergamot on a black tea base although to my thinking you'd be hard pushed to identify either of those flavours individually.  The tantalising aroma hits you upon opening the bag and continues to the brew, as cup approaches lips and taste of first sip.  Warning:  Monk tea has created addictions in those susceptible individuals.

China Jasmine Green Tea A taste so recognizable as the tea served in Chinese restaurants around New Zealand.  Green tea is flavoured with jasmine flowers in a repetitive process that infuses a distinctive taste to this tea.  100 grams will make around 70 cups so it's very economical, as are all green teas.

Berry Crumble Fruit InfusionBerries, cherries and currants make this dark, rich fruit tea something special.  Excellent hot, cold or as fruit jelly.  Try the recipe below for something different.

FRUIT TEA JELLY RECIPE

Ingredients:

• 6 heaped teaspoons fruit tea of your choice
• 1 1/2 cups boiling water
• 2 - 4 tablespoons sugar, depending on taste
• 1/2 cup boiling water
• 3 teaspoons of gelatin

Method:Infuse fruit tea in one and half cups of boiling water for at least five minutes, strain and discard fruit.  Add sugar and stir to dissolve.  Pour half cup boiling water into another bowl, add the three teaspoons of gelatin and stir until dissolved.  Add infused tea and sugar mix and stir well.  Pour mixture into jelly moulds and set in the fridge.  Decorate and serve with ice cream or yogurt.  Makes approximately one and a half litres of jelly or four cup jellies

Something Strong, Something Spicy, Something Sweet

Trust you had an enjoyable long weekend.  I spent mine watching the Elite Mens World Triathlon Championships in the pouring rain and howling gale.  Yesterday was spent on my feet as a run course marshall for the age group competitors.  Great to see so many entrants from around the world who'd come to NZ to participate, thousands of them.  By the time I'd got home cold and tired it was all I could do to make a LARGE pot of tea to warm me up.  Next time I'll take a thermos.... and a chair. Assam CTC Soongachi  I wouldn't be so rude as to call this tea 'gumboot tea' but it certainly passes muster for a good strong brew.  CTC refers to Cut Torn and Curled which is a processes used to make the small balls of tea rather than small pieces of tea so often found in strong teas.  Soongachi means Golden Tree, the name of the tea garden from whence this tea hails.  I visited there in 2005 and stayed as a guest on the tea garden.  The lady of the house taught me to wrap a sari while the men put on a good display of whiskey drinking. Nepal Masala Chai Tea Masala is a generic word for spice so Nepal Masala is a spiced Nepalese tea, something we in NZ would call chai.  This black tea can be brewed as a normal tea and drunk with milk or without, alternatively you can brew as a proper boiled chai which is ideal for this extended cold snap.  Click here for chai recipes Mango Star Fruit Tea Lastly for something sweet and fruity thanks to pieces of pineapple and mango amongst other things.  One of our most popular fruit teas with the cafe's we supply, I often find myself nibbling the fruit pieces whilst waiting for the kettle to boil.

Time to Detox, Earl Grey or Darjeeling?

I love this time of year at Tea Total, our warehouse starts to fill up with tea in preparation for the busy season, which you'd think would be winter wouldn't you?  Our most exciting arrival to date is a new Darjeeling, please read on......

Darjeeling First Flush Organic Junpana
Interesting fact: more Darjeeling tea is sold around the world than is actually grown/exported from India.  So it's likely some of the Darjeeling you've previously drunk was a blend of some sort.  Our latest batch of First Flush Darjeeling, bought directly from our supplier in India, is a stunner.  It reminds me of the freshest most delicious tea we drank while staying in Darjeeling some years ago, a taste I haven't discovered since.  The flavour is light on the tongue, almost like a green tea, but distinctly Darjeeling.  For full information about this tea and the garden from whence it comes, click here.

Earl Grey Blue Star 
There are times that call for a strong Earl Grey and our Blue Star is just the thing.  Based on a good Indian black tea, sprinkled with cornflowers, hence the blue star reference and a decent strength bergamot for flavouring.  Earl Grey Blue Star is our most traditional Earl Grey.

Detox Herbal Tea  
I often read about liver cleansing diets, detox diets, juice diets and it all just seems too hard.  Other than choosing to eat well, the closest I come to detoxification is drinking this tea.  Containing dandelion flowers to assist liver and kidney function, lemon balm, fennel and peppermint as carmatives and to aid digestion,  nettle to assist high blood pressure and joint pain plus an array of flowers and leaves to assist the detoxifying process. 

Todays photos highlight the difference between tea bushes and plucking methods in Darjeeling (left) and Assam (right).  Baskets are used to protect the small, delicate Darjeeling leaves with only 7kg plucked at a time while in Assam bushes exhibit vigorous growth and pluckers carry up to 20kg in their head cloths.
 

Premium Organic First Flush Darjeeling

Direct from the tea gardens to the Tea Total warehouse, we bring you the lightest, brightest and freshest premium quality first flush Darjeeling tea.  Every year we select from different samples, searching for the tea that most closely matches our taste requirements, a tea we're confident you'll enjoy.  Picked during the prime first flush (when the camelia tea bushes are picked for the first time in a season, around March each year).  This premimium darjeeling is a classic muscatel tea. light in colour with a clear, clean finish.

For the first time we bring to you a premium first flush that has been grown under organic conditions.

This season our first flush is from the Junpana estate in the Kurseong South valley.  According to a legend, the estate is named for Jung Bahadur, faithful servant of an Englishman hunting a man-eating tiger in these hills.  Jung was mortally wounded trying to save his master and since his dying wish was for water which is 'pana' in the local language, the hills came to be called Jung-Pana.  The estate is known to produce some of the most sought after muscatel Darjeelings and borders the classic Goomtee tea estate.