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LETTER FROM THE PRESIDENT INTERVIEW WITH CINDI BIGELOW GROWING YOUR OWN HERBAL TEA EASTER BRUNCH WITH TEA SPRING HARVEST MOTHER'S DAY DIYS

In this Issue

An Interview with Cindi Bigelow The Art of Balance: Ayurveda Growing Your Own Herbal Tea

Easter Brunch Tea Dyed Easter Eggs

Letter from the President Spring Harvest

Manila's Rising SunMother's

Tea & Chocolate Pairing

Day DIYs

Shabnam Weber THAC President

Spring and all that it brings "It has been one of the longest winters I can remember", I say every single year. Seriously. Every year I choose to forget, block out, repress,

e th

all memories of snow, ice and wind chill temperatures. And I'm certain that I'm not alone in this. I don't know if it's self-preservation for when winter comes around again. I would like

m o r f

instead to believe that it's the loveliness of everything in between last year's extreme weather warnings and the next that causes my yearly amnesia.

t n e d i s e r p

What is there not to love about Spring? First day of patio weather, cleaning up gardens, packing away coats and boots, wearing some colour!! And for those of us who love tea, we have fresh spring teas to look forward to. The teas being picked after the long winter rest. There is little that can compare to them and we all anticipate the flavours that each year brings.

We're celebrating all things spring in this issue and hope to spark some inspiration.

AN INTERVIEW WITH

CINDI BIGELOW Cindi Bigelow is the 3rd generation President and CEO of family-owned Bigelow Tea. Before assuming this key role in 2005, Cindi Bigelow spent nearly 20 years in all areas of the company her grandmother founded in 1945. Q: What is your first memory involving tea? That’s quite a tough question. I guess I would have to say coming home from school and seeing my parents in our kitchen. They would be with my godparents and Mr. Magner, another man who started back when my grandmother started the business. They would all be tasting tea when it was buying season. My mom would ask me to come over and try the products which I would do and then laugh because I knew absolutely nothing about tea, but it was fun to be included. So, I guess that would be my first memory. Q: What does a typical work day consist of for you? What does a typical day consist of for me? There’s no way I can answer that question as every day is very different as is

every hour of each day. I often have to have many meetings of which some are planned out and I discuss strategy, while others are to deal with issues that have just come up and need immediate attention. So I need to remain flexible in my job. I have to have adequate time for both strategic planning as well as be available for any issues that may arise or any questions that come up which could cause bottlenecks inside the business. So one day I could be working on launching a new product, or working on a plant expansion, or maybe on an employee issue… Each day is very different. Who knows! How much tea do you drink in a day? Again, another good question. I drink more tea in the winter than I do in the summer, but winter or summer, I drink about 3 cups of iced tea a day. Fresh brewed from Bigelow tea bags. A little secret, it is so easy to make. Just take one teabag and 4 ounces of boiling water and pour over ice. In the winter, I also have about two cups of hot tea in addition to the iced tea that I enjoy all year ’round.

What’s the one thing you wish everyone would know about Bigelow? Well, I guess it would be that we are a three-generation family business started by my grandmother in 1945, when she created “Constant Comment”® tea. You would be surprised how many people do not know that about us. I would also want everyone to know about the people who work here because they all care so much about making that perfect cup of tea. The passion that everyone has for this business, for the product, for the consumer, for the environment is so inspiring. For me, it’s a blessing to be able to run a business that has such dedicated members that truly care about the brand, the product and the family. What are you seeing in the market that excites you for tea? I would have to say it is the fact I am seeing more and more consumers with an increased awareness about what they are putting in their body. They are looking for products that make them strong and builds their immune system.

Tea is the perfect product to support that mission. Tea is the brew of a plant, therefore the brew of a vegetable. Tea is a super brew loaded with antioxidants. So the beauty of tea, as people become more and more aware of the importance of being healthy, is that it’s the perfect product for all ages. If you could drink tea with anyone, who would it be and what tea would you serve? If I could drink tea with anyone alive or passed, it would be my grandmother, Ruth Campbell Bigelow, and of course, it would be over a cup of “Constant Comment.” She was clearly a woman ahead of her time so I would just listen to all of her stories about why she started the business and all the bumps along the way. I would ask her what motivated her, what scared her, and whether she could have ever envisioned the business being what it is today. If you weren’t in tea, what would you be doing? I really don’t know how to answer that. I mean I enjoy doing so many things,

but nothing more than what I do here at Bigelow. I never even have to go to the place of “what else I would do” because in a lot of ways I already can do so many other things that I love while still being the CEO of this company. Some of the things I also enjoy are giving back to the community such as getting a chance to read to children as well as speaking to different organizations whether it’s women’s groups, family businesses or universities. So there are many things I love doing that I am able to do because of the fact that I am the CEO of Bigelow Tea. What’s your favourite fact about tea that surprises people? I guess it’s what I said earlier. People don’t realize they’re drinking the brew of a vegetable. The brew of this powerfully healthy plant is loaded with antioxidants. When people start to really think about that and process that information, they really understand why tea is so healthy. So, that’s probably the most fun fact that I love sharing with people.

How do you take your tea? Well, it depends on the tea. If it’s a black tea such as “Constant Comment” or Earl Grey, I might add a little milk and sugar, but I can also drink it straight. When it comes to green and herbal teas, I never add anything. What is the most interesting and unique experience you had in your tea career? Well, that’s an impossible question. That’s like asking me what’s my favourite Bigelow Tea. I’ve had so many interesting and unique experiences. I would say some of my most enjoyable experiences are when I get to work with my fellow team mates on a problem or plan. When we start, I am not exactly sure what the solution is going to look like but then I watch the team push to a higher and higher place to find not just a solution but a solution that is extremely well thought out and comprehensive, watching that process is rewarding to me as a leader. So I guess my most favorite experience is seeing my teams never compromise on any issues.

I had a really interesting experience the other day. We wanted to launch a new tea and we were literally on our 15th tea trial for this particular flavour. We were all in the lab trying the product once again and my head of Sales & Marketing said to me, “you know Cindi, you always said it’s not that we always need to have a tea that’s better than the competition, we need to produce teas that are only exceptional.” He then went on to say, “This particular tea is good but it is not outstanding.” So he looked at me and the team and said, “I think we should not launch this tea, it’s not the taste profile that meets our expectations of the perfect cup of tea, so let’s drop it.” I looked at him and I looked at the group, and I said, “There’s nothing that can make my family more proud than to hear you all say that it’s just not good enough and we are not launching it. After all the effort, energy and hours we have put into this, to hear you say you don’t want to launch anything that is not 100% perfect leaves me speechless.” #TeaProudly.

THE ART OF BALANCE: AYURVEDA by: Shabnam Weber

We always strive for a balance in our lives – it is something we yearn for naturally. May it be balancing our career, a home, family or love life, we desire harmony among things that define our existence. What we forget however, is that we also have a need for an inner balance. Its inner balance that is crucial to our well-being, yet many forget the importance of such equilibrium. Inner balance can be traced back to the classical thought of the four elements (earth, water, air, fire), reflecting the essential parts of everything in existence. Many alternative medicines share this belief in elements and balance when it comes to wellness. One being the classical elements in Ayurveda – a 5000 year old life science rooted in India. Ayurveda takes an approach of grouping any bodily substance into elements. It stresses a balance of three in particular – wind, water and earth (Vata, Pitta, Kapha), also categorized as “doshas”. Ayurveda asserts that the human body possesses a combination of Vata, Pitta and Kapha which affect the body’s characteristics. It urges each person to seek balance by fulfilling all three doshas in order to achieve overall harmony of the body resulting in a healthy life. Vata is needed for the healthy function on the nervous system; Pitta for the stomach, bowel, liver, spleen, heart, eyes, skin, and Kapha relates to the carrier of nutrients.

What's my Dosha

Image borrowed from http://www.ayurvedanice.com/en/the-doshas/

Determine your 'dosha' by taking the quiz below. You'll find that you may score more heavily in one dosha than another. This means that this element is dominating your body and well being at the time of taking the quiz. In order to find balance, you should avoid foods and spices that promote this element, focusing instead on foods and spices that are identified with the elements you're lacking. Remember that our bodies are ever changing. So come back to this quiz every few months and determine where you're at.

Herbs for your dosha Now you know which of your doshas is dominant, you also know which dosha you must pay attention to in order to create balance for your body. VATA lemon balms ginger chamomile PITTA mint rose petals lemongrass

KAPHA sage holy basil thyme

a e t l a herb GROW YOUR OWN By Karen Donnelly Certified TAC Tea Sommelier Professional

I was one of those people that thought herbals were only for children and those intolerant of caffeine. Only real tea for me, please. Learning about botanicals’ rich history and adding herbals to my daily routine has given me a different point of view and an appreciation of “real” tea’s cousins.

For many of us, enjoying our cups of Camellia sinensis and herbal teas throughout the day has become a natural rhythm of our moods and needs. Whether for a refreshing, caffeine-free change or because of traditional herbal medicine beliefs that a special blend will calm us, sooth a scratchy throat or upset stomach, our cupboards boast of several store-bought blends that have become favourites. Have you ever thought of growing and blending your own? Herbs are easy to grow, hardy and very happy in pots, making it a great option for even apartment dwellers.

You will have your own little garden to choose the tea you are in the mood for.

As long as the plants have at least 4 hours of sun (and some like to have part of their day in shade) and watered when dry, you will have your own little garden to choose the tea you are in the mood for. A local nursery should have a good selection for you to choose from and will also be able to give you direction in choosing potting soil, containers or how to care for your outdoor garden. If you are not a gardener and this is your first attempt, start with a few familiar favourites. You will soon be adding more to your collection and enjoying every cup you steep. A few to consider choosing from are Chamomile, Peppermint, Lemon Verbena, Lemon Balm, Rosemary, Lemon Thyme, Lavender or Sage. Several blend well together or can be steeped separately. As a bonus, many are great in cooking and baking. Two favorites of mine that are a little harder to find, but are worth extra effort in hunting them down are Pineapple Sage and Scented Geraniums.

Pineapple Sage has yellow-green leaves and spears of red tubular flowers. Just crushing a few leaves in your hand releases fresh pineapple aroma. Scented geraniums are not true geraniums, but are members of the genus Pelargonium. These little beauties have delicate flowers and a wide array of scents including apricot, lemon, rose, cinnamon, nutmeg, chocolate mint and apple. Blending your own herbal teas allows you to highlight the flavor profiles you enjoy or the benefits that are important to you. While the herbs are growing, it’s easy to snip a few leaves or flowers to make a cup of fresh, delicious tea. This casual blending will help guide your preferences when you start creating your tea blend recipes. Rule of thumb to remember as you are planning: a tablespoon of fresh herbs will equal 1 teaspoon dried. For easiest, consistent blending by weight and for storing your blends, the herbs need to be dried. My friend, Susanna Reppert Brill, an herbalist and owner of Rosemary House & Gardens in

Mechanicsburg, PA, gave me the best advice for drying herbs. She said to consider my refrigerator as a giant dehydrator. Put your fresh, clean bunches of herbs, trimmed or not, in brown paper bags; twist the top to close; and write date and type of herb on the outside. Place the bags in the back of the fridge for 2-3 weeks and they will be perfectly dry, with deep color and fresh flavor. If I am not blending at this point, it’s easy to strip the leaves and flowers and store in glass bottles. I use recycled sauce jars. The sauce jars are the perfect size with a wide mouth opening. If you are lucky enough to have an herb garden outside, by the end of the season, the plants can be so lush, it can be overwhelming to think about harvesting and drying it all. This method makes it so easy. Freshly dried herbs, stored in glass containers in a dark cupboard will last for up to a year. Now to blend! Whether you are blending for flavor or for a relaxing cup before bed, the 3-part method is a traditional starting point. Start with your base herb. This the main flavor profile or traditional herbal property of your tea. This will take up the main portion (2-3 parts) of your blend. Next, add a supporting herb (1-2 parts). This herb complements or supports the base you have chosen. Then top with an accent herb (½ -1 parts). This one pulls it all together and adds an extra touch of flavour or desired herbal effect. Once you have experimented and found a balance of blends you like, you may find yourself making different blends using only 2 herbs or adding more than 3. Keep it simple as you start. Write down your recipes in a journal, keeping track of the proportions you have found the most pleasing. Check your blend in about a week and make any adjustments you think are needed.

But don’t stop there. Herbs add wonderful flavor to your “real” teas. Try lemon verbena in your Lover’s Leap Ceylon tea; pineapple sage in a lightly steeped cup of Lapsang Souchong; sage leaves in Ti Kwan Yin; lavender in your next cup of Earl Grey; or a sprig of rosemary in Assam. Lemon Mint Tea Recipe Refreshing, hot or iced Measurements are by weight 2 parts Lemon Verbena 1 part Lemon Balm ½ part Peppermint Chamomile Lavender - Relaxing evening cup Measurements are by weight 2 parts Chamomile 1 part Lavender

Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, this course provides an introduction on the historical origin of herbs and spices as they are used in tea. This course will provide a general history of herbal remedies throughout the ages with emphasis on how it is used in China as well as in India over thousands of years. Students will be introduced to the basic concepts and philosophies and learn about the common herbs used in each of these practices.

HI-101 is a 4-week online course. Register at www.tea.ca

HI-101 INTRO TO HERBS & I N F U S I O N S   WWW.TEA.CA 

THE ULTIMATE PAIRING

TEA & CHOCOLATE By Jessica Hughes Certified TAC Tea Sommelier Professional The world of tea is vast with a variety of tea types and flavours, and like wine, tea can be paired with an array of foods and even other beverages. Tea and chocolate pairings are one of the more decadent choices. Pairing chocolate and tea can create amazing flavour profiles, but it’s also possible to ruin both with the wrong combination. Trust me, I’ve tried my fair share of horrible combinations! Often flavours that you would expect to work simply don’t, and occasionally a combination that sounds terrible is actually delicious! One pairing that I find surprisingly does not work well is Matcha with white chocolate. This combination should work, with the bitter vegetal nature of the Matcha playing off of the sweet creaminess of the white chocolate, however it simply leaves both feeling flat. The key to finding the right match is to focus on either complementary flavours or contrasting flavours. With a complementary pairing the flavours of the tea and chocolate combine to bring out and accentuate each other,

one lifting the other, increasing the intensity of a flavour, or bringing out a subtle flavour that might otherwise be missed. One example of a complementary pairing is combining Earl Grey with an orange-infused chocolate. By putting these two together you will intensify and bring out the citrus flavours of both. You can use white, milk or dark chocolate with this combination, however white is especially nice. Another example is pairing a spicy dark chocolate with a Masala chai. This combination will accentuate the heat, and often bring out and intensify the ginger and cinnamon from the tea, and the chili from the chocolate. This combination creates a more profound experience of both the tea and chocolate. A contrasting pairing, on the other hand, will have flavours that compete for dominance on the palate by having opposing characteristics. An example of a contrasting combination is Assam paired with a caramel filled chocolate.

The astringency from the tannins in the tea contrasts with the smooth sweetness of the caramel. Individually each can often be overpowering, but together the astringency and sweetness are balanced out. Another example of a contrasting pairing is the warm muscatel notes of a Darjeeling black tea and the cool refreshing flavour of a mint chocolate. The best way to enjoy your tea and chocolate pairings is to first try the tea and chocolate independently, and then combine them to see how they either complement one another or contrast with each other. There are three steps to follow to ensure you get the most out of your tasting experience:

1. Begin by taking a sip of the tea and allowing it to roll on your tongue for a few moments. You can also make a slurping sound to add a bit of air to the tea which will help you to taste the different elements of the tea. 2. Next take a bite of the chocolate and allow it to melt on your tongue, making a conscious effort to pick out the flavours; the residual heat from your tea will help this process along. 3. Finally, take a bite of the chocolate and a sip of the tea together. The heat from the tea will melt the chocolate and combine the flavours to produce the effects of either the contrasting or complementary pairing.

Whatever your preferences for tea – be it black, white, green, oolong or pu’erh – I guarantee there is a perfect chocolate to pair it with. Experimenting and discovering which of your favourites do and don’t work well together is the best part of the adventure! I encourage you to play with your favourite and see what you come up with!

THAC LAUNCHES TEA MASTERS CUP

TEAMASTERSCANADA.COM

EASTER LUNCH B Y :

S H A B N A M

W E B E R

Whether you celebrate Easter or not, I think a family spring lunch is always a good idea. But as you know...I think any excuse to entertain is a good idea! Lamb is traditional for Easter, but I'm going to suggest a lighter menu. First, because not everyone loves the taste of lamb. Second, because the last time I tried to get a leg of lamb...I was told 'it's a specialty item and had to be ordered ahead' (what????!!!!) - not sure when lamb became a 'specialty item' - but hey, I'll go with it. And third, because a long cold winter of hibernation has most of us wanting to put lighter meals on our plates as the prospect of spring and summer appear. I say lighter menu, but I mean lighter until you get to dessert of course! For this menu, I closed my eyes and thought - 'if spring were on a plate...what would it look like' and this is the menu I came up with. Greet your guests with a Negroni - a tea infused one at that! My meal then starts with a Genmaicha-Green Pea Soup, followed by Jasmine poached salmon served on a bed of Freekeh. For dessert I've reached for a classic favourite English Trifle - my version is a 'Tipsy Trifle' optional of course if you have children amongst your guests. Or...you could make two versions.

Jasmine Negroni Negroni's have become very fashionable again. But I have to say, I love the story of how it's believed this cocktail came to be. The story goes that Count Camillo Negroni simply wanted his Americano (campari + vermouth + soda water) to be more potent! Why bother with the soda water, was his position! So the bartender replaced the soda water with gin...and voila...we have the Negroni! What you'll need: 500ml gin 8gr Jasmine tea (loose) or 4 teabags 1 oz campari 1 oz sweet vermouth plum slice to garnish What you'll do: Combine tea with gin in a bottle or jar. Close the top and allow to infuse at room temperature for 4 hours. Strain/remove tea from gin. Fill glass with ice, Add 1oz Jasmine Gin, 1oz campari, 1oz sweet vermouth. Stir and garnish with a slice of plum.

Genmaicha Green Pea Soup What you'll need: 4 cups chicken stock, vegetable if you prefer 6 tsp Genmaicha tea (loose) or 3 teabags 2 tablespoons unsalted butter 2 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped yellow onion 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas 2/3 cup chopped fresh mint leaves, loosely packed 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup creme fraiche or sour cream for a lighter version 1/2 cup freshly chopped chives What you'll do: Heat stock in a saucepan with tea and allow to steep 10 minutes. Strain/remove tea. Heat butter in a large saucepan, add leeks and onion, cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add infused stock, increase the heat to high, and bring to a boil. Add peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper. Puree soup in batches. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche or sour cream and chives and taste for seasoning. Serve hot with garlic croutons.

JASMINE POACHED SALMON What you'll need 4 gr Jasmine tea (loose) or 2 teabags ½ cup white wine ½ onion, sliced 2 garlic cloves, crushed ½ lemon ½ teaspoon sea salt one piece of salmon per guest What you'll do Put all ingredients, except the fish, in a large skillet with high sides and add at least 2 inches of water. Heat the water over medium heat (do not boil). Place fish into liquid and allow to cook at medium heat. The fish is ready once it reaches an internal temperature of 140 C. Without a thermometer you can test your fish by seeing if the flesh flakes easily. A salmon fillet will take approximately 10 minutes to poach.

FREEKEH SALAD Freekeh is a grain popular in Mediterranean cuisine. Low in fat, high in protein as well as fibre, it's far superior to quinoa. It's also low on the glycemic index, so ideal for those with blood sugar challenges. If you can't find Freekeh, you can of course substitute for your favourite grain.

FREEKEH SALAD What you'll need

200g freekeh, 5 tbsp olive oil 2 tbsp white balsamic vinegar 4 spring onions, finely chopped handful flatleaf parsley, roughly chopped handful mint, roughly chopped salt and freshly ground black pepper lemon juice What you'll do Put the freekeh and 1 litre water in a pan together with 1 teaspoon of salt and 1 tablespoon of the olive oil. Bring to a boil, then turn down to a simmer and cook for 15 minutes until just tender. Drain and allow to cool. Whisk together balsamic vinegar and remaining olive oil. Mix everything together.

Tipsy Trifle Trifle is an English staple. It's simple to make and always a hit. The beauty about this recipe is that you can use the infused gin from your Jasmine Negroni recipe to make this into a 'Tipsy Trifle'. The rest is all about layering. Classic trifles are presented in large glass bowls. I like to portion out messy desserts - it just makes serving them that much prettier. So my layering is done in individual glasses. What you'll need: 6 cups pound cake cut into cubes 1 cup simple syrup (2 parts water, 1 part sugar brought to a boil and allowed to cool to room temperature) 1/4 cup Jasmine Gin 2 cups vanilla custard (prepare your own or buy ready made) 2 cups chilled heavy cream 2 tablespoons sugar 1/2 cup nuts ground with 1/2 cup sugar 2 pints strawberries, cut up tossed with 1/4 of cup sugar What you'll do: In a large bowl toss together the cubed cake, simple syrup, and liquor to moisten the cake. In a separate bowl whip together heavy cream and 2 tbsp sugar until they form stiff peaks. In a trifle bowl or individual glasses, layer the ingredients in the following order: cake, vanilla custard, whipped cream, nuts and strawberries, repeating until the container is full, ending with whipped cream as the top layer. Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.) Decorate with more fruit and finely chopped nuts.

TEA DYED EASTER EGGS

B Y :

S H A B N A M

Nothing really screams Spring and Easter

W E B E R

WHAT YOU'LL NEED

louder than easter eggs. And with so

fresh white eggs (not hard-boiled)

many of us opting for natural colours and

assorted teas (we used rooibos, butterfly

dyes, we though this year, tea would be

pea flower, turmeric, black and green)

the perfect tool to help us dye our eggs.

strainer or re-useable tea bag for loose

In order to achieve some truly interesting

leaf teas

colours, you'll need to reach into your

tea kettle

cupboard for tea (camellia-sinensis) as

white vinegar

well as botanicals.

table salt

We've seen some recipes use beets and

glass containers (teacups or Mason jars

grape juice as well. I think the objective

work well)

here is to simply experiment and see what

tongs

shades work best for your decor.

wire rack bowl or cup for blowing out egg yolk push pin for blowing out egg yolk

STEEP THE TEA Start by brewing a strong tea. If using tea bags, add two bags to every cup of hot water. With loose leaf tea like the butterfly pea flower, fill the strainer to the brim. Pour hot water over tea bags, and allow to steep until room temperature (about 3060 minutes). Once at room temperature, discard tea bags, and add one tablespoon of white vinegar and a pinch of salt per cup of tea. DIP Place one egg in each colour dye. There is no need to hard-boil the eggs before dyeing them (If you blow them out before you dye them, they will float!). The longer you leave your eggs in the dye, the darker the colours will become. Be warned: This craft will not give you the same bright synthetic colours from boxed dyes. WAIT Leave eggs in the dye for 30 minutes for more subtle, muted colours or for 4 hours for darker colours. Give your egg a stir with tongs every 15-30 minutes to help dye eggs evenly. Note: Butterfly pea flower tea is extremely potent and will dye eggs very quickly (2-5 minutes for light blue, 30 minutes for dark blue). Remove eggs from the dye with tongs, and place on a wire rack to completely dry (about 2+ hours).

SPRING HARVEST TEA  B Y :

S H A B N A M

W E B E R

April and May is that magical time of year when all the tea nerds are impatiently awaiting the arrival of the spring harvest teas. In March and April all the tea buyers are hopping on planes to taste the new season teas in order to fill the demands those tea nerds place on the market. What each season brings is usually a surprise. There may be some hints and expectations based on the climate. But for the most part, nobody truly knows until the teas have been steeped and tasted. What 2019 brings, is still unknown as I sit and write this. But, as a fellow tea nerd, I can't wait to find out!

SEASONS As with all crops, tea has harvesting seasons. Spring teas are picked after the winter harvest rest. A general rule you can apply is, the longer teas are exposed to sun, as well as warm temperatures, the greater the concentration of catechins, aroma and flavour. This means that spring harvest teas tend to be milder, more delicate and sometimes sweeter than their later harvest cousins. Remember however, that these represent a very small part of tea production, so getting your hands on spring harvest teas means being QUICK!

FIRST FLUSH You may have seen the words 'flush' associated with some teas. It is quite simply referring to the picking time of a tea and is a term most commonly associated with the Darjeeling region in India.

SPRING TEAS Although the word 'flush' isn't used for them, both China and Japan are on every tea nerd's radar when it comes to searching for the new teas of the season. In China, the prized teas of the season are defined by narrow timelines. 'Pre-Qing Ming' (Feb-April); 'Before the Rains' (April); Spring (April - May); 'Late Spring' (May) . In Japan, the teas picked at the first harvest are called Ichibancha. From this the first teas are produced and they are called Shincha.

TEA SOMMELIER® CERTIFICATION PROGRAM

What is a Tea Sommelier? A trained and knowledgeable tea professional who has successfully completed the Tea and Herbal Association of Canada’s certification examination, as a result, is well versed on all aspects of tea as it affects the consumer. He or she will have a thorough understanding of tea and its history, processing methods and preparation and will be able to interact easily with anyone on the subject of tea and make recommendations based on their needs in an approachable and easy manner.

Where are courses offered? Students can take the program in person through THAC (Ottawa & Toronto), or at select Canadian colleges. You can take the courses online through the Academy of Tea. The program is also available in Italian at ProTea Academy and in Spanish at Escuela Mexicana de Té. To begin your journey visit the Tea and Herbal Association of Canada at www.tea.ca or www.teasommelier.com.

MOTHER'S DAY BY ADI BAKER In the humdrum of daily life we can often get caught up in the flow of getting things done and forget about the people who have helped us get where we are. As it is spring, I am specifically talking about mothers and Mother's Day. Every year children and grown-up children rack their brains trying to think of the perfect gift for Mother's Day. Can we all agree that our mothers are the hardest people to get a gift for? Don’t make the mistake of asking her what she would like, because you are either going to get the answer "I don't need anything", or an item that is far too practical to be given as a gift. For Mother’s Day all we want is to give our mum something special and that makes her feel that way. After all, she gives so much!  So, if your mom is like my mom and LOVES tea here are a few ideas to make her Mother’s Day special. These ideas are great for any special woman in your family circle.

GET CRAFTY DIY QUOTE MUG What you'll need white mug sharpie marker oven

What you'll do 1. Find a quote or saying, or a picture to draw. Keep in mind that there is limited space on a mug. 2. Preheat oven to 300 F. 3. Practice writing your quote on paper. 4. Write your saying on a white mug using a Sharpie marker. If you make a mistake you can quickly wipe it off with a cloth at this point. 5. Place mug upside down on oven rack. 6. Bake for 30 minutes. 7. When done baking turn the oven off and open the door a little. Allow mug and oven to cool completely before removing. 8. Voila! These mugs are a perfect craft for young and old. You can get little kids involved and have them draw a picture. Just make sure they stay clear of the oven while it's on. A note to the receiver of one of these hand-crafted pieces is to hand wash them and avoid the dishwasher completely.

FREEKEH SALAD

y d d a c a e t BUILD YOUR MOM A

The tea caddy originates from the early days of when tea was first introduced to Europe. At that time, all tea was expensive and considered a luxury. In wealthy households the tea was often kept under lock and key in a tea caddy. As with many objects during this period the caddy was often very decorative. The one below is British from circa 1770, and is currently in the collection of the Metropolitan Museum in New York. It is especially lovely and reminiscent of the feminine ideals of the time.

Sometimes you will see tea storage containers (porcelain, tin, or wood) that are referred to as a tea caddy, but the truer type is one that contains the essential elements for creating a cup of tea: a few tea types, spoon, and strainer. Tea caddies aren't something that we generally have today, as the majority of tea lovers have an entire cupboard dedicated to their array of teas. That being said, a modern tea caddy would make a delightful gift. 

Creating a customized tea caddy for Mother's Day is the ultimate treat for a tea loving mom. Not only are you giving her something that she likes, but you are customizing it based on her preferences and needs. What you'll need: - a shoebox sized box with lid - small canisters to hold loose leaf teas - selection of tea bags - loose leaf tea bags or strainer - tea spoon - small jar of honey Neatly arrange all of the items in the box, ensuring that it is not too full and everything is easily accessible. If you look at the antique caddy everything has a designated space. The tea caddy is meant to have its contents used up and replaced. Meaning it will be useful, practical, and thoughtful. Something a mom will likely appreciate.