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LETTER FROM THE PRESIDENT INTERVIEW: KATE KENDALL GOOD TO THE LAST DROP 5 GOOD REASONS TO TRY GAIWAN POST-WORKOUT DRINK - TEA! TEA INFUSED RECIPES: PIZZA

w e r C w e r B #

Editor: Shabnam Weber THAC President

Assistant Editor: Adi Baker, THAC Communication & Programs Coordinator

If you would like more information on advertising or would like to submit an article idea, email us at [email protected]

sip is published four times a year by the Tea & Herbal Association of Canada www.tea.ca

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Karen Donnelly is a certified TAC Tea Sommelier® Professional and has been an afternoon tea event planner, speaker and teacher for over 20 years. She is the owner of Greenhalgh Tea and manager of the Orchard Tea Room at Rose Hip Barn, Thornton, PA.

Theresa Lemieux is a Certified TAC Tea Sommelier® Professional and food blogger at theeverythingkitchen.ca. She incorporates tea into everyday cooking and baking to showcase the many wonderful types of

tea

produced

around

the

world.

A

freelance

writer

with

a

background in advertising and copywriting, Theresa wants to expand the appreciation of fine tea to a more general audience. She firmly believes that there is room for tea in everyone’s life, and that tea really does make everything better.

Gabriella Lombardi is the President and instructor at Protea (Italian Tea Association). The Protea Academy is partnered with the Tea and Herbal

Association

of

Canada

to

offer

the

TEA

SOMMELIER®

Certification Program in Italian. In 2010 she opened Chà Tea Atelier, the first tea shop in Milan with a tea room, specialized in high quality loose leaf teas. She is also currently the national coordinator for Tea Masters Cup competition in Italy.

Jane Milton is based in the UK and is a food industry expert and a certified TAC Tea Sommelier® Professional. With over 30 years of experience in the food industry, Jane is a consultant with a focus not only key aspects of food production and manufacture through to market,

but

all

the

additional

factors

accompanying

the

development of a successful product.

Michael Prini is the founder and president of Blink Tea and a certified TAC Tea Sommelier® Professional. Michael’s inspiration lies in the desire to bring artisanal, top quality teas and herbals to tea lovers and to entice new drinkers to look beyond the cup to unique and fun ways

to

lifestyle.

incorporate Michael

exotic

comes

to

and tea

delicious

from

years

teas as

into

an

their

active

award-winning

producer of hit television shows seen around the globe.

In this Issue

Letter from the President

Post-Workout Drink... Tea!

An Interview with Kate Kendall

Cold Brew Tear Drop in the Sea

Unstoppable Tea On the Shining Big Sea Water Good to the Last Drop 5 Good Reasons to Try Gaiwan

Pizza & Cool Drinks:

Manila's Rising Sun Red

Tea & Gut Microbiome

Sauce with Pu-erh Green Tea Pesto Jasmine Pickled Onions Watermelon Mint Tea Slushy Strawberry Basil Black Tea

Shabnam Weber

CHILL IT We've

been

celebrating

THAC President

the

hot

weather and along with that comes chilling our favourite beverage.

I

admit that I instinctively gravitate

m o r f

towards hot tea, but do indeed have

a pitcher of the iced version in my fridge during the summer months.

t n e d i s e r p

In celebration of Iced Tea Month, we launched Iced TeaV; a live online event

every

Wednesday

in

June

where our members got to show off their faovourite ways of making tea

iced. From cold brews to cocktails, granitas

to

k-cups,

even

this

experimetnal tea drinker learned a thing or two.

Unlike our neighbours to the south,

Canadians are not big iced tea drinkers. Yes of course that is partly weather based, but I think that once you find an easy method and your favourite

combination,

you'll

definitely add it to your summer beverages. For inspiration, be sure to watch the replays of Iced TeaV on our YouTube channel.

e th

AN INTERVIEW WITH

Kate Kendall Kate Kendall is a Canadian tea enthusiast who

has

been

working

for

the

Camellia

Sinensis Tea House in Montreal for the last ten years. She was the winner of the "Tea Preparation" category of Tea Masters Cup Canada in 2019.

She likes to experiment with teas, collect teawares

and

share

her

passion

with

others.

What is your first memory involving tea? It may surprise you, but I didn’t like tea very much when I was a teenager. I remember being

with

some

friends

at

a

hippy

style

tea salon and one of my friends offered me a cup of what I thought was a ginseng tea. It

was

intense,

astringent

with

force

entire

my

a

not

delicate

taste

that

mouth

to

at

all,

seemed never

to

taste

anything else from then on. I hated it and spat it back!

What does a typical work day in the tea industry consist of for you? I

work

part-time

for

Camellia

Sinensis.

Before the pandemic, I used to work at the salon, serving and preparing tea to patrons

who were there for the discovery, the good tea, and the good vibes of the place. I was

If you weren't in tea, what would you be doing?

also teaching at the tea school from time to time.

I

am

doing

multiple

things

aside

from

working in tea. I’m a drama teacher in a Now, I mainly provide advice to customers

high school!

who come into the store to buy tea. Tea is a passion and I choose to continue

How much tea do you drink in a day?

to

gravitate

in

this

universe

even

if

I’m

working elsewhere. It has always been like It really varies. I may drink from one to two

that. When I started to work for Camellia

liters a day.

Sinensis in Montreal, I decided to drop one of

What are you seeing in the market that excites you for tea?

my

subjects

wanted

to

be

in

able

university to

learn

because as

much

I as

possible about tea. I used to say that tea was a degree by itself!

The

growing

interest

products,

the

about

source,

the

for

demand the

high

for

quality

information

knowledge

of

the

customers who know and want to discover

My

serious

realized

interest

how

in

tea

complex

started

and

when

fascinating

I it

could be.

more about this beautiful product, and also the growing interest from young people.

I have decided to balance my life in a way that

If you could drink tea with anyone living or dead - who would it be and what tea would you serve? That is an interesting question. Drinking tea

allows

me

to

devote

some

time

to

each of my three passions: tea, teaching and theater!

What's your favourite fact about tea that surprises people?

with somebody is such a precious moment! There’s a lot of people I haven’t seen in a

I love when people discover the variety of

while that I’m dying to drink tea with right

tea

now. I think it would really depend. I guess

brewed.

I

when

would

like

ancestors Second

to

and

Flush

drink

tea

prepare or

with

them

Autumnal

a

my

Irish

and

a

the It

multiple

also

person

ways

always is

tea

it

makes

drunk

can me

for

be

laugh

the

first

cup

of

time and amazed to be in that state with

Darjeeling

or

“just tea”!

Nepalese tea!

How do you take your tea? There

are

so

much

interesting

discussions

that can happen between cup #1 and cup

I

have

a

collection

of

gong

fu

cha

and

#100!

senchado sized teapots that I love to use

daily. My favourite tool for tea right now is a small Japanese teapot (kyusu) made by a Japanese artist named Toju

陶寿

that I use

What is the most interesting and unique experience you've had in your tea career?

for senchado. I start every day with a cup of Japanese green tea, usually a sencha or

The

a

experience I have had in my tea career

kabusecha.

I

always

brew

the

same

leaves multiple times. When I am teaching, I

love

with

to my

brew

a

700

students.

I

ml

teapot

show

to

them

share

how

to

most

was

a

unique

tea

business

and

trip

fascinating

to

Japan

that

I

took with Hugo Americi, one of the owners of the Camellia Sinensis. All the theoretical

prepare a nice infusion and I try to have

knowledge

them discover new aromas by traveling in

teaware

teas!

never

I

had

was

forget

on

Japanese

suddenly when

we

teas

embodied. went

to

the

I

and will

“after

harvest” party that a tea producer threw in When I come back from work, if it is not too

Shizuoka. The tea fields, the familial sized

late,

tea

I

brew

something

depending

on

the

factory

with

some

old

machines

that

weather, the temperature outside, my own

were making the tea the way it was made

feelings, if I’m drinking alone or not… It can

30 years ago, and the moment where we

be

all

anything:

a

Chinese

black

tea,

a

sat

and

Taiwanese of a Chinese wulong, a nice cup

universal

of

each

Darjeeling

white

tea

tea, from

a

young

Puer

Malawi…

It’s

tea,

a

really

drank

tea

language

other

(and

of

with

together tea

a

to

cell

with

the

understand

phone’s

help

from time to time).

important for me to take a moment to stop and appreciate the ritual of the tea, savor

For the first time, I was in direct contact

the

with the people who were making the teas

aromas

and

flavours…

Just

before

going to bed, I prepare an herbal tea with

I

enjoy

every

day

the leaves and flowers I grew and picked

sensation.

last summer. In every case, I always drink

beverage that fuels our lives. I could talk

my tea clear without sugar, milk.

about this trip all day!

The

and

I

never

humanity

forgot

behind

this the

UNSTOPPABLE TEA by Jane Milton Certified TAC Tea Sommelier® Professional

Have

you

heard

of

Bulletproof

Coffee, it’s sometimes called Keto coffee,

or

butter

coffee

too?

it

was made popular by Dave Asprey , of Bulletproof Radio podcast 4

times

whose

NYT

best-selling

conversations

renowned scientists

with

doctors, and

and

author world-

researchers,

others

seek

to

uncover the latest techniques and products for enhancing mental and physical

performance.

advocate intermittent

of

He

is

an

fasting

and

where

people

fasting,

typically only eat during a 6-8 hour window in their day, so their body has

time,

without

working

on

digestion, and can focus on healing and repair.

The Traditional Bulletproof Recipe: 1 mug of freshly brewed coffee (8-10 oz/250ml) 1 tsp to 2tbsp

C8 MCT oil

1-2 tbsp grass-fed, unsalted butter

(or

organic grass-fed ghee) Ground Cinnamon to dust

Blend

it

all

in

a

blender

on

high

for

20

seconds and it resembles a latte...

It has 230 calories but it is recommended as

a

breakfast

replacement

to

fuel

your

day and to enable you to think with clarity and

get

work

done

well.

This

would

also

deliver around 60 – 80mg of caffeine.

I’m not a lover of coffee, so I immediately thought tea’

‘surely

and

black)

by

could

you

using also

could

make

different inject

your morning routine.

teas

some

this

with

(green

variety

/

into

Typically, a mug of

black or green tea would have 40-50mg of caffeine

though

some

can

be

as

high

as

80mg so it could still give you the energy boost

you

need

to

kickstart

your

day.

I

have found I enjoy it with a good bold tea – Ceylon or Kenyan work well, as does a panfired green tea with a good nutty flavour.

C8 CMT oil, sounds like something for a car not a drink, but it is an odourless coconut oil,

which

acid,

the

contains most

medium-chain

fatty

mainly

C8-

metabolically acid

,

caprylic active

thought

to

rapidly convert to energy to fuel your brain. People claim it helps them focus and stay sharp. I have found several organic versions online and they all seem to be very similar. It is also a good base for salad dressing as flavourless and colourless.

Why add butter to this drink not milk? stipulation unsalted often

is

or

used

cooking.

for

grass-fed

for

ghee,

the

in

Indian

or

butter,

that

clarified Middle

The is

butter

Eastern

The reason for this stipulation is

that cows fed on grass , produce milk with

having taken these fats in my first drink of the day, I would not advocate consuming more

butter

Unstoppable

or Tea

drinking a

day,

more and

than

this

one

drink

is

recommended in place of a first meal too. I

do find it useful occasionally if I need an

more healthy fats and fat-soluble vitamins

extra boost at the start of a very busy day

and

so I hit the ground running.

a

better

Grass-fed

omega3-

ghee

is

omega

similar

–

it

6

ratio.

is

pure

butterfat and has less casein and lactose

Unstoppable Tea’s a convenient way to get

which some people find easier to digest.

some

seems

that

butter

is

more

stable

It

when

calories

good

fats,

a

boost

of

caffeine and by topping mine with a dust

added to a hot drink than milk and so the

of

way it reacts with antioxidants and other

it

nutrients in the drink is more predictable.

reputed to

I

and

ground cinnamon too, naturally

and

I find it sweetens

Ceylon cinnamon is also

help lower blood pressure and

have found I never need as much butter as

blood sugar levels and has a positive effect

they recommend and use just 2 tsp in my

on

drink.

too.

I

very

much

believe

that

moderation

and

variety is the way to good health and so

your

oral

health

as

it

is

antimicrobial

If this drink does not appeal to you, I can heartily day with

recommend

a

lovely

start

good

bold,

black

tea,

cinnamon

stick

with a

rather

a

than

cassia

(Ceylon

which

is

not

to

the

infused

cinnamon as

good

quality or flavour), I often have this in my

Unstoppable Tea Recipe: 1 mug (10oz/250ml) freshly infused tea black or green tea of your choice 2tsp/10g grass-fed, organic butter 1tbsp organic, CMT oil

Combine in a blender and blend on high for 15-20 seconds, pour into mugdust with ground cinnamon and enjoy.

travel mug for an early morning dog walk.

COOL DRINKS

by Shabnam Weber

CHILLED TEA... 5 WAYS 1

Steep your tea extra strong and pour over ice.

2

Make your tea and refrigerate.

3

Brew tea in simple syrup, add to water and freeze scraping occasionally to create a shaved ice consistency.

4

Steep tea in a simple syrup and use with club soda.

5

Brew your tea, pour into ice tray and freeze. Use tea ice in your favourite drink.

Cucumber Jasmine Tea What you'll need:

4 tsp or 4 teabags Jasmine tea 1 cup fresh mint leaves 1 cucumber cut into 1/4" slices 3 tbs honey

What you'll do:

Bring 1 litre of water to a boil in a saucepan. Remove the pan from the heat and add the tea, mint leaves and half the cucumber slices. Cover and let steep until cool, about 20 minutes. Fill a large glass pitcher with ice, 4 sprigs of mint and a few cucumber slices. Strain the cooled tea into the pitcher and discard the mint and cucumbers. Add the honey and stir well. Serve in tall glass with mint and/or cucumber garnish.

WATERMELON GREEN MINT TEA SLUSHY What you'll need:

1 small watermelon, peeled and cut into cubes 2 tsp or 2 teabags green mint tea 3/4 cup sugar

What you'll do:

Place watermelon cubes in freezer overnight until frozen. Simple Syrup: Combine tea with sugar and 3/4 cup water. Bring to a boil until sugar is dissolved. Remove from heat and allow to steep for 10 minutes. Remove tea and cool mixture. Make slushy: Add watermelon to blender with 3/4 cup simple syrup and 1 cup water. Blend well and serve.

STRAWBERRY BASIL BLACK TEA What you'll need:

4 tsp loose or 4 teabags black tea 6-8 sliced strawberries 1/2 thinly sliced lemon small handful basil leaves

What you'll do:

Steep tea for 10 minutes in boiled water. Strain and pour into pitcher with all ingredients, fill to top with cold water. Cover and refrigerate 8 hours. Strain steeped tea and serve over ice. Garnish with strawberries, basil and lemon.

&

INFUSIONS Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, this program looks at the historical origin of herbs and spices as they are used in tea. HI-101: INTRODUCTION TO HERBS & INFUSIONS (4 WEEK COURSE) HI-102: HERBAL PROCESSING & COMMON HERBS IN TEA (5 WEEK COURSE)

REGISTER AT TEA.CA

ONLINE COURSES

HERBS

Good to the Last Drop

by Theresa Lemieux

Tea is mostly water. That's just a fact. Obvious

Certified TAC

and irrelevant to some. After all, so is coffee,

Tea Sommelier® Professional

so is wine. So, in fact, are we: you and I are about 60% water. Tea drinkers a bit more, I suspect.

The

average

water

as

a

tea

consumer

blank

slate

connoisseurs,

however,

the

Lu

illustrious

Yu's

likely

for

come

tea. to

reference

thinks Most

of tea

understand to

water

as

"the Mother of Tea." When we first begin our tea education, many of us get caught up in every the

nuance

chemistry

sinensis water brew.

is

has

to on

of

the

of

leaf.

an

But

infusion

acknowledge the

understanding

flavour

the of

of

camellia

impact

your

that

favourite

Most of us start our tea journey by learning

my kettle to the correct temperature. I find

about

that

temperature

and

timing

for

a

sunny

spot

the

couch,

e-reader,

blanket

clutch

a

properly steeped tea. How hot the water

paperback

should be and how long it should remain in

around my knees and dog at my feet. Then

contact with the leaves is the first hurdle

I

for those who grew up with the assumption

book.

that all tea must be made with water that’s

possible,

been brought to a furious boil. But there’s

through my body, deepening my relaxation

a bit more to it than that.

with a generous chemical boost. I enjoy the

sip

or

in

away I

all

morning

maintain

this

imagining

as

I

get

position

the

wrapped

lost

as

theanine

in

long

a as

coursing

gradual increasing alertness and full-body If

your

mission

is

to

advance

the

tea-bliss

in

the

knowledge

that

this

is

a

appreciation of tea on a larger social and

much healthier than the wine version many

cultural

balance

of us indulged in in that cold first month of

to

the 2020 spring lockdown.

scale,

between

there

must

encouraging

be

tea

a

lovers

think

about the water they use to brew and not getting

so

discourage move

overly

technical

as

to

Now

thing

to

had to get up and refill my kettle with fresh

black-teabag-only

tap water for every infusion? I can easily

newcomers.

a

dedicated

It's

one

exactly

relaxed

be

thick pile of white or green tea, or a nicely

few

rolled oolong. I hit the button on my kettle

right

water,

and

you'll

likely

to

use

lose

a

people along the way.

of

I

the

got

out

if

oolong;

they've

infusions

I

get

them

interesting

would

drinker to trying a pricey white or a roasted tell

eight

how

a

and bring it back up to speed repeatedly. Temperature

does force me up to the loo regularly but

better ourselves and experimenting with it

not for every single infusion. I’d rather be

a

how

at the call of my bladder than the call of

important water is. We may not be able to

the tap. Or I could bring out jug of water

scoop

or a thermos, but now we’re adding hurdles

so

that

fresh

we,

spring

too,

appreciate

water

as

it

journeys

down the mountain, as recommended by Lu

rather

Yu

trying to read, for Pete’s sake!

in

The

Classic

recommend

simple

of

Tea,

ways

to

but

we

make

can

than

streamlining

tea

a

it

little

much

of

tea-drinking

understanding

that

Chances

nap:

By

Yes,

10.

So how to raise the topic of water with the public?

zero.

precision:

the

imbibing

process.

I’m

better

tea with some basic water appreciation.

But

as

I

do,

am

I

brewing

inferior

tea?

Preheated water has lost precious oxygen, Let’s

start

only

bit

with

of

the

advice

first -

-

and

most

sometimes

people

learn

leaving

it

“flat

&

listless,”

according

to

Henrietta Lovell, better known as the Tea

about tea from our mothers and grannies:

Lady.

Like

only use freshly boiled water.

connoisseurs

grandmothers across

the

and

globe,

tea Lovell

suggests you use as much as you need, and Sunday

morning

is

reading

time.

I

select

from among my nicest tea leaves and set

no

more,

for

the

time and energy.

best

brew,

and

to

save

This is different than the exhortation to use fresh

water

dumping

every

out

time.

yesterday’s

Rather

water

than

(because

it’s sat too long), Lovell is suggesting that once you’ve boiled water, even water that you’ve fetched quite recently, it’s a goner. This

is

known

as

the

“dissolved

oxygen

hypothesis.” But is this a valid concern?

According to science, no. But also, maybe. Or—it depends.

Dissolved oxygen is the amount of oxygen present

in

water

from

surface

exposure,

movement, air pressure, and temperature. Since the amount of dissolved oxygen that water can hold reduces with the increase in

temperature,

the

more

often

water

is

brought to a boil, the less dissolved oxygen it holds, is the premise. So, in theory, water should only be brought up to temperature and no hotter. And once it’s reached 100 degrees C, it should not be re-boiled for tea.

However, well before water is brought to a full has

boil,

almost

evaporated.

boiling

should

all

the

So,

dissolved

in

theory,

make

oxygen repeat

absolutely

no

difference – there’s nothing more to lose. And

who

says

dissolved

oxygen

improves

the taste of your tea, anyway?

Dissolved

oxygen

enhance

the

in

water

flavour

of

is

thought

tea,

to

possibly

because it softens the tannins in tea as it does in red wine. But tea is not wine, as Lee

Morgan

Water the

Magic:

level

of

manipulation

points “…tea

out

temperature, and

his

drinkers

tannins of

in

in

steeping

blog

can

their

control

cup

time,

Hot

via

water

water/tea cup

has

ratio.

no

In

need

short, of

a

well-brewed

oxidation.”

In

fact,

Water quality is the next concern, but what that

refers

again

different

more oxygen affects the taste at all. But

professionals.

studies

fresh water is obviously assumed to be a

Morgan

casts

and

doubts

even

on

though

the

role

of

additives

that

consideration

water

doesn’t

often

make

For

all

might unless

chlorination

or

another scientific reason).

problem

drinking

and I’m

regularly

asked

about

it

in

tea

and

concerned,

not

the best tea (although the search is on for

Since

consumer

tea

clean,

given. Minerality, impurities, and municipal

dissolved oxygen in tea brewing, he admits re-boiled

average

mean

things

conflicting,

the

may

Morgan remains entirely unconvinced that

are

to

to

for

bottled

even

a

problem

contamination

water

water.

are

enter

is

with

first

Water

common,

a

filters

so

any

further thoughts on the subject may seem

tastings, I devised my own simple, not-very-

overly

scientific experiment. I made two cups of

drinkers. And yet veteran tea lovers know

Jing Ping Gong Fu tea (from Tao Tea Leaf),

that it’s not what you want to keep out of

both with 4 grams of loose leaf just off a

your

rolling boil with 1 had

two

¼

kettles:

fussy

or

water,

pretentious

it’s

what’s

cups of filtered water. I

matters.

Minerality

an

entirely.

Water

electric

kettle

that

needs

still

in

it

transform

a

public

that

a

tea

relations

heated,

problems to instead embracing excellence.

kettle.

Since

I

water

knew

on

which

the

stop

was

top

which,

away

tea

campaign:

fresh

move

casual

contained water that had been previously and

to

can

to

from

avoiding

I

experimented on the only people I could in

Minerals:

a lockdown: my family. Without telling them

what balance? Most tea experts prefer soft

anything about what I was seeking, I asked

water,

with

my coffee-drinking husband and two tea-

much.

As

drinking adult children if they noticed any

Tea: A Nerd’s Eye View, water with a high

difference, and if so, what exactly.

mineral

The

response

boiled

water

was

unanimous:

made

a

the

nuanced,

freshly

brighter,

which

kind,

some

Dr.

how

much,

minerality,

Virginia

content

Lovelace

extracts

catechins

as

well

as

including

theanine,

but

not

in

too

notes

fewer

fewer which

and

in

bitter

amino

acids

provide

the

umami notes in tea.

all-around tastier tea. I had to agree. The tannins were more noticeable, the flavour

And it’s not just a question of the strength

profile was livelier mid-sip, and the finish

of

definitely had that desired astringency. The

components

in

pre-loved

bitterness

sweetness

flatter,

water

duller,

made

that

presence

your

tea: is

of

the what

healthy

ratio makes

of a

another layer: a slightly more acidic, less

time, and the results were as clear as the

mineral

first

that the amount of catechins in your tea is

you

science or your tastebuds?

going

we

to

the

agreed. I tried again, with Darjeeling this

are

complex,

was

or

tea seem balanced or not. Perception adds

Who

less

brew

brew

all

time.

and

a

your

to

trust:

water

tempers

a

bitter

taste,

so

less important than how they taste with the

addition of a sour component. Just as my long-brewed addition

of

bitterness,

iced

tea

lemon but

is

not

quite

only

makes

bitter,

the

tempers

the

some

components

more bioavailable as well.

Now, the link that I saw months ago, a link that I flagged and saved, but did not return to

although

its

presence

was

niggling

in

the back of my brain, was an actual recipe for

water.

but

the

Not

just

any

penultimate,

recipe

über

for

water,

water-for-tea

recipe. What is a water recipe, you ask? It’s stripped-down

distilled

water

or

reverse-

osmosis filtered water that has then had a precise minerality added back to it. If this sounds excessive to you (as it did to me at first), consider this: tea connoisseurs often have

their

spring

favourite

water

that

brands

rely

on

of

bottled

their

precise

mineral content to produce delicious, even mind-blowing, tea. But bottled water is not always

affordable,

environmentally

sustainable or always available to all. Your own

water

mix,

however,

is

cheap

and

surprisingly easy to make.

The good folks at Tea Curious, who admit to being neither chemists nor hydrologists (did you know such a thing existed?), but are devoted tea fanatics, have shared their Open Water Recipe for Tea with the world. Rie Tulali, tea educator and blogger, has developed qualities

this that

recipe every

with

the

mineral

specific

brings

to

flavour, texture, and aftertaste, as well as chemical the

tea

share

extraction

leaf. none

indulging

in

a

of

Rie

and

of

my

water

the her

compounds

in

partner

Steven

trepidation

about

recipe,

pointing

correctly that the Internet is awash in

out

recipes for the best DIY water for coffee.

homemade “spring” water or not. I suspect.

And aren’t we tea professionals the same

I am still going to be perfectly happy with

people

my

equal

who

demand

respect

tea

After

all,

I

am

still

busy

I find my way through my ever-expanding

and—just

tea

fanatical

will

soon

one

filter.

push the agenda if it’s not the tea industry, coffee—what

No

tap

fiddling with temperature and timing while

deemed

coffee?

command will

like

with

that

was be

once

seen

as

sophisticated and then de rigueur.

collection.

But

I

may

try

a

few

more

home experiments with filtered vs. straight tap

water,

and

I

may

try

the

occasional

bottled spring water, just to discover what For

the

ingredients

simple

the fuss is all about. Who knows? Maybe a

method, go to the Tea Curious website. If

DIY water formula will rival the best fresh

nothing

mountain spring water. Lu Yu himself might

else,

understanding

it’ll of

and

give what

the

very

you makes

a

greater an

ideal

water recipe for tea, whether you ever try

approve.

5 GOOD REASONS TO TRY A GAIWAN by Camellia Sinensis

We all love a good pot of tea and for many of us the tea we consume during the day is prepared that way. The concept of multiple infusions is a sign of taking things to the next level, exploring the indepth tasting of tea instead of simply drinking it as we do in a teapot infusion. The gaiwan, a classic piece of Chinese teaware, is the perfect vessel to start you on this adventure.

The beauty and tradition of the object

If you have travelled around China you will have noticed the presence of this cup set with saucer and lid is an ubiquitous feature of the landscape. The gaiwan, ‘lidded bowl’, was first introduced to the Chinese tea drinkers during the Ming dynasty (1368– 1644) the same era that loose leaf tea became the norm in tea manufacture and remains one of the most popular ways of drinking tea in the country.

1

The practicality and to the leaf sensorial

experience

2

Though a gaiwan takes a little practice it is a very practical way to explore the concept of multiple infusions. The open cup gives great access to smell the aromas of the dry leaves and the visual pleasure as the water is poured onto the leaf. The lid keeps the infusing tea warm and then carefully tilted acts as the filter, keeping the leaves in the cup as we remove the liquor (infused liquid) from the cup. Before we taste we lift the lid to visually enjoy the wet leaves and enjoy their steamy aromas. The inside of the lid also gives us access to the fragrant volatiles that have collected there.

The decision to have a gaiwan ‘session’ where we sit to explore a sequence of infusions, naturally creates a zone of focus.

3

Taking your tasting to another level

The time and space it takes

Infusing multiple times is another approach to making tea. By changing the ratio between leaves and water we make a more concentrated infusion. By keeping the infusions much shorter than we would with a teapot infusion we can avoid bitterness. As we progress through each infusion the leaves release the multiple elements their flavour chemistry at varied speeds. Thus the flavours and aromas of the first cup contain all the most rapidly soluble elements in the leaves. These flavour elements may not be present in the following infusions where we find the chemistry that releases more slowly. This sequence of concentrated ‘flavour moments’ gives us access to details that are lost in the full ‘soup’ of a 4 minute teapot infusion.

Unlike a full pot of tea, sat to the side as we busy ourselves doing other things, using a gaiwan demands a little more manipulation and attention. The decision to have a gaiwan ‘session’ where we sit to explore a sequence of infusions, naturally creates a zone of focus. You may well have seen tea enthusiasts sitting around a tea boat sharing this experience. Not only is the tea opening up the essential mysteries of its flavour, we are also in a more mindful state to breathe, appreciate and explore the process.

4

Connection to the leaf

5

Putting together all these factors of tradition, sensorial experience and taking the time to focus we end up with a very pleasant way to spend time and a means to explore the wonderful plant that we have been enjoying for years in a whole new way with a deeper understanding of its secrets.

TEA & GUT MICROBIOME

by Adi Baker In recent years the importance of good

to be focusing on a very simplistic aerial

bacteria

in

overview

been

focus

a

our

digestive of

system

countless

has

research

at

the

gut

microbiome

and

prebiotics and probiotics - and tea. Our

studies and a common topic of interest

gut

for

talking

negatively affected by what we feed it.

between

The food that we ingest is not just being

mainstream

about what

overall

media

health.

happens

in

our

The

when ties

digestive

system

and how it is linked to other processes in

microbiome

can

be

positively

and

eaten by us, but is the fuel for the good and bad bacteria that live in our bodies.

our body are truly fascinating. It's not as simple as was once thought, or at least not

as

simple

as

non-science

people

once thought.

Put

very

imbalance

simply, in

the

when

there

digestive

is

an

system

the

body does not work at an optimal level. There are a variety of "imbalances", but for the sake of this article we are going

SIDE NOTE: Many may get squeamish at the thought of bacteria inhabiting our bodies, but it's actually really neat that each person is walking around with their own colony of living organisms within them - for the most part, in a symbiotic relationship. I can't be the only person that finds this kind of cool... right?

Most people have heard of probiotics. A

recent

Report

Nielsen

stated

households

Health

that

say

&

Wellness

19.2%

that

of

US

"probiotics

are

important to them and seek them out for better health reasons." 1

Probiotics Health

are

defined

by

the

Organization

microorganisms administered

as

“live

which

in

World

when

adequate

amounts

confer a health benefit on the host”2. Some common probiotic rich foods are yogurt,

sauerkraut,

kombucha.

The

tempeh

miso

commonality

of

and

these

foods is that they are all fermented.

Fermented

foods

contain

beneficial

bacteria, and when you consume them you

are

your

introducing

body.

Our

new

bacteria

digestive

to

systems

already have bacteria in them, but the introduction

of

new

types

of

good

bacteria, from probiotic foods, creates diversity. This diversity has been linked to strengthening the immune system.

Once

you

invite

probiotics

into

your

home, you better have some prebiotics for them to keep them happy and help them carry out their beneficial duties (they

might

be

the

original

OTP).

Prebiotics are a type of fiber that our bodies "food"

cannot for

digest,

but

probiotics

serve and

as

a

good

bacteria in our gut. Some examples of foods

that

are

rich

in

prebiotics

are

apples, bananas, cocoa, garlic, onions, oats and tea.

SIDE NOTE: If you are interested in learning more about the link between probiotics and the immune system there are many resources and studies available online. Just do a quick Google and you can take a deep dive into the science behind it. There are always new studies coming out.

However, tea is a little different. The Camellia

sinensis

polyphenols.

It

plant

is

is

these

rich

in

polyphenols

that "act as metabolic prebiotics and matrix

for

probiotic

strains

and

exert

considerable effects on the intestinal environment intestinal

by

alteration

bacterial

of

the

population."3.

In

short, these polyphenols are beneficial to the good bacteria in our bodies.

There is already a lot of research on tea

consumption

contribution

to

microbiome,

but

and a

its

positive

healthy

more

gut

research

is

needed.

What

we

can

whirlwind

take

tour

is

away that

from

this

is

this yet

another reason to drink tea. So put the kettle on, make a cup of tea and know that you are throwing a tea party for your gut microbiome.

1. Nielsen.

Capitalizing

on

Health

&

Wellness Trends (2019). 2. Food and Agriculture Organization and

World

Health

Organization

Expert Consultation. Evaluation of health and nutritional properties of powder

milk

bacteria.

and

live

lactic

Córdoba,

acid

Argentina:

Food and Agriculture Organization of

the

United

Nations

and

World

Health Organization; 2001. 3. Lacey

AL,

Pérez-Santín

E,

López-

Caballero ME, Montero P. Survival and metabolic activity of probiotic bacteria

in

green

Sci Technol. 2014

tea.

LWT

Food

SIDE NOTE: The majority of research on tea as a prebiotic has been carried out on black and green tea (both from the Camellia sinensis plant).

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 Tea & Herbal Association of Canada (Toronto & Vancouver), through Cambridge Tea Academy (UK). As well, courses are available online through the Academy of Tea, ProTea Academy in Italian and at Escuela Mexicana de Té in Spanish.

LEARN MORE AT TEASOMMELIER.COM

TEA SOMMELIER COURSES

WHAT IS A

Post-Workout Tea ...Yes! by Michael Prini Certified TAC Tea Sommelier® Professional & Owner of Blink Tea

It’s no secret that post-workout hydration is crucial For

to

many

proper that

recovery

means

and

downing

endurance. water

or

a

go-to sports drink to replenish electrolytes, fight fatigue or replace glycogen lost during a

strenuous

workout.

For

others,

unsweetened cherry juice is the quick fix. But did you know that black and green tea can achieve the same, if not better results?

Why Tea Works In

a

2010

study,

athletes

found

many

benefits from drinking tea after completing intensive

sprints.

Their

bloodwork

showed

that they had higher antioxidant levels and lower cortisol levels after drinking tea rich in theaflavins, found in black tea. The tea also provided less delayed onset muscle soreness for the athletes.

Green

teas

recovery

as

antioxidants polyphenol

provide black and than

much tea.

the

Packed

catechins, found

same

in

a

with

simpler

black

packed with antioxidants, but comes in a bit

low

on

sodium

and

can

cause

stomach upset if drunk too fast.

tea,

green tea can also help reduce muscle

Hot or Cold – It’s Your Choice

damage caused by exercise. As a bonus, green

tea

can

help

speed

up

fat

loss,

especially if it’s unsweetened.

For anyone thinking a hot cup of a tea is the last thing they’d want to throw down after a run or HIIT workout, we hear you.

Of that

course, help

Chocolate replace

there with milk

are

post has

essential

other workout been

beverages

Luckily,

recovery.

effects

found

electrolytes

teas

have

whether

the

same

consumed

recovery

hot

or

cold.

to

All the more reason to keep some cold

and

brew ready in the fridge, whether as part

replace lost glycogen. Coconut water is

of

your

high in potassium, magnesium and is

regimen.

post-workout

or

streaming

PIZZA by Shabnam Weber

It's generally agreed that pizza was invented in Naples, Italy. We can argue whether it was a particular chef in Naples or if it was simply the evolution of a flatbread with toppings made in the region, but I think we can all agree on one thing - we're grateful for pizza! It's that delicious hot slice, quickly eaten on the street after a night out, or the take out choice almost everyone agrees on. But what I love most about pizza is the simple home version that is so easy to make. In the next few pages, I'm going to give you the building blocks for making your own pizza - and hope you try one, two or all of these options.

1

Make your own pizza dough. Dough making is so simple, but it does need time to rest, so make sure to have some on hand.

2 3

Decide on your base. Are you making a red pizza, a white pizza or even green. I love having some options in my fridge, Prepare some base sauces and store them in your fridge for several weeks.

Choose your toppings. The usual order is sauce, cheese and then toppings. I prefer a few toppings to lots. You don't want to make your pizza heavy, that's when it gets soggy.

Pizza dough stretching is as important as pizza dough making. First you'll start by punching it down - that deflating pillow is so satisfying. Cut the dough in half and either wrap and store half or set aside for a second pizza. You really shouldn't use a rolling pin for your pizza dough. It deflates all the fabulousness. And I'm certainly no pizzaover-my-head-spinner, so I suggest just gently stretching it out and letting gravity do some of the work.

I love a pizza stone, so if you like making pizza, I think it's a great investment. Preheat your oven to 475 F with the stone in (if using). Stretch out your pizza onto a surface that you use to slide your pizza into the oven with - or just on a baking sheet. Cornmeal is your friend here, so be sure to dust under the dough beforehand!

sauce

RED SAUCE Of course you can use a pasta sauce here if you want. But the difference between a pasta sauce and pizza sauce is primarily thickness. Pizza sauce has a lower water content.

What you'll need:

LET'S COOK

2 Tbsp olive oil 1 clove garlic, minced 1 28oz. can crushed tomatoes 1 6oz. can tomato paste 1/2 Tbsp sugar 3/4 tsp salt Freshly cracked black pepper 2 tsp ground Pu-Ehr tea

What you'll do:

Sauté garlic in olive oil over medium heat for 1-2 minutes, or just until soft and fragrant. Add the crushed tomatoes, tomato paste, sugar, salt, tea and some freshly cracked pepper. Stir to combine. Cover the pot, allow to come to a simmer and reduce the heat to low. Allow your sauce to continue simmering for at least 30 minutes.

Cooking is about emotion, it's about culture, it's about love, it's about memory. Massimo Bottura

Green Tea Pesto What you'll need:

2 1/2 cups fresh basil leaves, packed 1/3 cup steeped Green Tea Mint 1/2 cup freshly grated Parmesan 1/2 cup extra virgin olive oil 1/3 cup pine nuts 3 cloves garlic 1/4 tsp salt, or more to taste 1/8 tsp freshly ground black pepper, or more to taste

What you'll do:

Place basil and pine nuts in a food processor and pulse, don't over grind at this point. Add garlic and cheese, pulse a few more times scraping down the sides. While the food processor is running, in a slow stream add the steeped tea and the olive oil so that it emulsifies. Make sure your pesto isn't runny. Season to taste.

GREEN SAUCE

¼ cup butter 1 cup heavy cream 1 tbsp lapsang souchong tea 1 clove garlic, crushed 1 ½ cups freshly grated Parmesan cheese

What you'll do:

Make ahead: Place cream in saucepan with tea and bring to a simmer. Take off the heat and allow to steep 10 minutes. Strain tea out. Melt butter in a medium saucepan over medium low heat. Add steeped cream and simmer for 5 minutes, add garlic and cheese. Whisk quickly, heating through.

WHITE SAUCE

What you'll need:

What you'll need:

BLACK SAUCE

2 cups pitted, brine-cured olives 1/4 cup steeped Pu-Ehr tea 3 tbsp capers rinsed 1 1/2 tbsp parsley coarsely chopped 3 cloves garlic 3 tbsp fresh lemon juice Salt and freshly ground black pepper 1/4 cup olive oil What you'll do:

In a food processor, combine olives, tea, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse just until everything is coarse. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper. Don't season with salt beforehand, the olives are salty and you may find you need nothing extra.

SGNIPPOT

JASMINE PICKLED ONIONS What you'll need:

½ cup apple cider vinegar 3 tsp loose or 3 teabags Jasmine tea 1 tbsp sugar 1½ tsp kosher salt 1 red onion, thinly sliced What you'll do:

Steep tea in 1 cup water at 80C for 5 minutes. Remove tea. Combine vinegar, steeped tea, sugar and salt in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.

PU-EHR SAUTÉED MUSHROOMS What you'll need:

1 pound mushrooms - mix the types for more interesting flavours 1/3 cup steeped PuEhr tea 1 tbsp soy sauce 2 tbsp olive oil 2 tbsp butter 1/3 cup white wine optional 1 sprig fresh thyme 2 cloves garlic minced

What you'll do:

Slice cleaned mushrooms into thick slices. Add butter and oil to a pan and heat over medium high heat. Add the mushrooms to the pan and toss with olive oil mixture. Add steeped tea, soy sauce and white wine, allow liquid to cook down. Add garlic and thyme. Turn heat down and allow excess liquid to cook off. Remember to occasionally stir. Season with salt & pepper to taste.

SENCHA PRESERVED LEMONS What you'll need:

8-10 lemons 1/2 cup Kosher salt 1/3 cup steeped Sencha green tea 1/2 cup freshly squeezed lemon juice

What you'll do:

Put 2 tbsp of kosher salt at the bottom of your canning jar. Clean the lemons. Cut off 1/4-inch from the tip of the lemons. Cut the lemons lengthwise in half, but keep the lemon attached at the base, do not cut all the way through. Make ake another cut the same way, as if you were cutting the lemons into quarters, but not all the way through. Gently pull open the lemons and sprinkle well with kosher salt, inside and out. Put the prepared lemons in your canning jar and press them down so that their juices come out and rise to the top. Pack the jar with lemons, add tea and lemon juice if necessary lemons must be fully covered. Sprinkle some more salt on top. Close the lid to the jar and let sit at room temperature on the counter for a few days. Turn the jar upside down every so often. After a few days put the jar of lemons in the refrigerator for at least 3 weeks, until the rinds of the lemons soften.

To use:

Rinse lemon removing salt. Discard any seeds. Remove the pulp. Thinly slice or chop the preserved lemon rind to use.

COLD BREW

by Gabriella Lombardi

With a quality tea it is really easy to prepare an

Certified TAC

excellent

Tea Sommelier® Professional

party, for an original aperitif or simply to quench

& ProTea Academy President

your thirst on hot summer days.

The Tea and Herbal Association of Canada recommends that tea prepared using the cold brew method should use products where cold brewing is specified. As well, ensure that equipment used is thoroughly cleaned.

ice

tea

to

offer

to

friends

during

a

I say “ice tea” instead of “iced tea” because there is a difference: iced tea refers to hot tea that has been poured over ice; ice tea is tea that has been cold brewed before serving, which minimizes the diluting effects of the ice.

The secret in preparing the best ice tea is in fact to cold brew it. It is not only simple and easy but it

produces

brewing

-

balanced

which

is

a

flavours, slow

thanks

and

mild

to

cold

steeping

process that creates a smoother and sweeter tea.

As cold brewing does not involve hot

leaves.

water, it is perfect during hot summer

temperatures,

months.

inactive, but at room temperature and in

Once you steep tea in cold water, you

With

contact

very

hot

the

with

or

very

spores

water,

cold

remain

they

can

reactivate, and this is to be avoided.

will never go back to your old habits of brewing ice tea.

First of all, choose a bottle that has a strainer, scale 15 g of tea leaves and

As the bitterness and harshness of tea

pour about 750 ml of cold water onto

depends on the tannins, which are not

them. If in the area where you live the

extracted out of the tea in cold water,

tap water has a high concentration of

the cold method means no more bitter

total

or astringent ice tea!

bottled water. Not all water is equal. It can

With

cold

infusion,

a

more

delicate

dissolved

be

solids,

considered

prefer

hard

or

soft

soft

depending on its mineral content.

drink is obtained, a scented water with a crystal clear colour, without a bitter

All tea families, no matter if they are

aftertaste.

pure

leaves

You

in

need

a

to

glass

put

the

tea

jug.

It

is

excellent

recommended to use glass instead of

cold

plastic.

result

Plastic

containers

tend

to

leave odours behind. So,

pour

a

litre

or

fresh

or

room

beverages

water,

but

could

leaves

of

flavoured,

of

be

can

when

the

steeped

best

obtained

Darjeeling

become

black

in

surprising from

the

teas

and

Japanese green teas. In fact, the most

temperature water on the leaves. And

recommended

then immediately place the jug in the

method

refrigerator for at least 6 hours, even

Gyokuro, Kukicha and Hojicha.

are

teas

for

this

brewing

Fukamushi

Sencha,

better overnight. If After

this

time,

it

is

possible

to

filter

you

choose

an

umami

Japanese

green tea, you should move your bottle

the leaves before serving the ice tea.

upside down a couple of times to mix

It

is

advisable

temperature,

not

as

to

infuse

bacteria

in

at

room

the leaves before refrigerating, and let

the

form

it steep at least two hours or more. It

of spores may be present in the dry

takes time to extract the sweetness

and

vegetative

note

from

Japanese

wine during your lunch and taste this

green tea, so the ideal solution would

new

be preparing it before going to bed.

pairing!

The

perfect

flavour

will

be

and

amazing

a

down again a few times just like when

would

you

typical

movements and

will

lighter

stronger

help

layer

and

it.

mixing

on

duller

food

All you need is:

Before serving, turn your bottle upside

preparing

and

extracted

to the maximum while you sleep.

were

tea

These

the

top

paler

with

liquor

at

teapot

or

be

the

handle)

the

the

leaves

tea

jug

choosing

and

Japanese

a

(the

a

kyusu,

extremely

teapot

of

our

ideal the

ergonomic

with

a

favourite

side

green

bottom, as tea leaves have sunk during

tea (use 6 grams of tea for a 400

extraction.

ml teapot)

your

Always

glass

keep

bottle

for

in

mind

cold

that

brew

is

ice cubes taken out of the freezer

nothing else but a glass teapot.

in a quantity that is enough to fill the teapot

When tea leaves remain for too long, the astringency will appear. To avoid

When you are ready, put the tea leaves

it, pour everything into a decanter or

in the kyusu or in the container of our

another glass bottle, so to inhibit the

choice, and then cover them with ice

over-steeping. can

be

The

stored

cold

in

the

brewed

tea

cubes

fridge

and

filled.

until

the

teapot

is

completely

consumed within 24 hours. At this point, leave it without a lid, be To

enjoy

your

maximum with

to

touch

brew

impress

guests

patient and wait for the ice to melt. This

is

definitively

Zen

experience.

aroma

extremely umami and very sweet, with

your

favourite

Japanese

So

green

tea or first flush Darjeeling as a white

allows

meditating

are designed to enjoy both taste and temperature.

which

a

luxurious

cold

and

the

serve it in a wine glass. Wine glasses

at

style

your

to

exercise,

even

of

tea

elegance,

drink

a

or

cold

and This

you

to

unique infused

no astringency or bitter notes.

live

a

sensory tea

is

The for

K

ō ridashi

cold

preparation

brewing

all

is

the

Japanese

best

green

cubes and your cold Matcha is ready to be served.

teas, especially Gyokuro and the most sought-after spring Sencha. But it also

As

lends

preparation to make an iced Matcha is

itself

delicate

floral

Chinese scented

a

well

and

green by

magnolia name

very

teas

or

such

And

why

and

the

notes

of

slightly

alternative,

different

the

from

the

proper

procedure

naturally

just explained. In a bowl add 2 grams

jasmine,

of tea powder and 70 ml of hot water

as

osmanthus

few.

sophisticated

taste

nutty

contact, and

to

an

teas,

not

to

try

ladylike

the

Korean

green teas or the Vietnamese lotus tea

and

whisk

traditional

in

the

usucha.

same Pour

way your

as

the

bowl

of

Matcha into a glass filled of ice and serve your Matcha “on the rocks”.

with this method as well? The result is simply

remarkable,

a

caressing

sensation for the palate.

One

of

brewing

the is

latest

this

trends

pretty

in

cold

iced

Butterfly

herbal,

caffeine

Pea Flower Tea Latte. Also, ceremonial Matcha can be used for more “casual” tea drinks as many

It

ways

to

recently

enjoy

Matcha

diversified.

More

on

many

free cold brew for those looking for a

and

more,

lighter beverage. To prepare this cool

occasions.

Outdoor

activities make Matcha simply perfect in a picnic setting. You can bring your cold

Matcha

example. new

in

And

flavours

a

you by

thermos can

flask,

even

adding

for

create

sugar,

milk,

fresh fruit or fresh ginger, mint, lime, etc to your Matcha.

To prepare a cold Matcha add 10 ml of water at room temperature to 2 grams of Matcha and mix slowly until you get the

density

of

a

pesto.

Then

add

another 10 ml of hot water and knead using a tea whisk. Add 40 ml of cold water

and

whisk

again

alternative

been

sweets preparation as well as to drink easily

an

have

Matcha powder is used for food and

it

is

vigorously

20-30 seconds. Add two – three ice

for

and funky blue herbal tea you can

follow the technique mentioned above

The

steeping

time

should

be

30-60

on how to prepare ice tea.

seconds longer than the recommended time for the specific tea family. Once

Froth the milk using a french press to

the tea has been filtered, it must be

add

poured

texture

to

your

drink.

Fill

your

into

a

shaker

filled

with

ice

glass with ice and pour your cold brew

cubes.

herbal tea. Then add the frothed milk.

The ideal would be making ice cubes

If you want to make it sweeter you can

in advance using the same tea, so as

also add sweetened condensed milk or

not to dilute it too much. In this case it

vanilla extract.

is

not

necessary

to

infuse

the

tea

leaves for an additional minute. Just

a

tip:

combining

sweetened with

half

condensed

vanilla

extract

cream

milk

gives

or

together

However, if you decide to prepare an

frothed

iced tea, even with normal ice cubes,

the

milk a beautiful texture allowing you to

the

result

is

excellent,

just

keep

in

create pretty swirls.

mind to allow extra infusion of about 30-60 seconds. To sweeten (but this is

Last but not least, remember that cold

optional)

brewing

tablespoon of liquid brown sugar and

is

not

the

only

technique

in

you

and

served in red wine glasses, garnished

case

you

with fresh fruit.

hot

store need

your a

water intense

tea

quick

to

get

and

for fix, a

to

make

hours.

In

you

can

use

with

a

drink

sustained

flavour

in

more few

minutes. How to do it? Just infuse 2-3 g of tea per 150 ml of water.

Now

that

all

secrets

is

for

ready

to

a

not

time

tea

add

finally

enough

iced

to

preparing ice tea, especially if you do have

your

need

making

be

the

perfect ice teas have been revealed, refresh your summer!

TEAR DROP IN THE SEA EXPLORING THE STORY OF TEA IN SRI LANKA

by Karen Donnelly

Oh, yes!

This is what tea tastes like.”

Certified TAC Tea Sommelier® Professional

Classes on a single production style of tea is one of my favorites to teach. manufacture

comes

The magic of terroir and

through

so

clearly

sampling teas from different origins. a

selection

of

black

teas

for

when

I will set up

students

to

try

-

Assam, Darjeeling, Malawi, Kenya, Ceylon, China, and Nepal.

As the teas are sipped, one after the

other, there will be nods, some “hmmmms” and a few “wow’s.”

However, it’s the sip of the Ceylon

teas that will prompt a few to smile and murmur “Oh, yes. This is what I know - this is tea.”

The beautiful, lush island of Sri Lanka is located in the

Bay

India.

of

Just

Bengal 65,610

just

off

square

the

southern

kilometers

in

tip

size,

of Sri

Lanka is just slightly larger than the US state of West Virginia and yet is blessed with the soil, “36 microclimates” support

the

and

a

range

production

of

of

some

elevations of

the

quality and best known teas in the world.

that

highest

Seven

different

growing

regions

mean

a

was

possible.

difference in flavor profiles to please any

production

tea

devastating,

lover.

growing

regions

Ruhuna Kandy

to

the

to

regions and

From

the

of

Uda

the of

hot,

humid

Sabaragamuwa

mid-growing cool,

misty

Nuwara

low-

of

high-growing

Eliya,

Pussellawa,

regions

&

Dimbula,

each

region

Uva,

Ceylon

Despite teas

known

it

over.

did

infrastructure

that

pack

in

along

had

and

Although

leave

plantations,

the

place

with

been

move

coffee

the

built

to

coffee

to

market.

The Tea Planter

distinctions, bright,

James Taylor had come to Ceylon from his

pale gold to copper cup that is brisk and

native Scotland as a 16-year old in 1852.

flavorful.

are

regional

mid-1880’s,

was

established

process,

the

brings

distinct flavors influenced by their unique terroir.

By

for

their

Ceylon teas may be a blend of

He started work on the coffee plantation

different growing regions to single estate

of

teas

neighboring

such

as

Lover’s

Leap,

Sylvakandy,

Kenilworth, St. Coombs or Balandoda.

only

Naranghena

6

but

moved

Loolecondera

weeks.

Almost

to

estate

the after

immediately,

he

was given some responsibility over several The 150+ year history of tea growing in Sri

estates,

Lanka

colonialism.

hard for us to imagine a teenager having

Taking full control of the island by 1818,

this kind of responsibility, especially with

is

Ceylon,

based

as

Sri

in

British

Lanka

was

called

under

British control, was famous for its coffee. Ceylon

coffee

was

considered

a

including

no experience. and

highly

supervising

labor.

It’s

It was the widely known

regarded

Scottish

education

system that made this possible.

“international brand” and made up 85% of the total export value of Ceylon.

By 1860,

Education

was

a

very

important

part

of

there were around 800 coffee plantations.

the Scottish culture and open to all.

How did Ceylon tea take coffee’s place in

best

esteem

found in the region of northeast Scotland

and

Although main

as

a

certainly

factors

determined

not

stand

tea

leading

exclusive,

out:

planter,

export? three

coffee

rust,

and

master

a

a

marketer.

literacy

rates

and

education

The were

where and during the period Taylor spent his

youth.

including

A

wide

surveying

range

were

of

subjects

offered.

This

area of Scotland was also known for its advanced

The End of Coffee

agriculture

world-wide.

Since

system,

the

1760’s,

respected continued

advancements were made in farming that Coffee first

leaf

seen

disease on

or

coffee

coffee

rust

plants

in

was 1869.

Because it was a single crop, grown on densely

positioned

estates,

concentrated

resulted

in

efficient

better

use

marketing. development

of

This

in

and

needed

use

of

land,

labor,

capital

turn

influenced

growth

in

the

of

a

agriculture

and and

variety

in one area - the Kandyan Highlands - the

trades

rapid spread of the leaf disease spoors

Taylor loved learning and was naturally

the of

practice.

curious.

He

came

to

Ceylon

with

this

information and experience.

strong, broad base of education that he

collaboration

and

would use and build on over his 40 years

experimenting

at Loolecondera.

production,

his

with

Taylor

Through this

own

tea

ongoing

growing

developed

the

and now

well-known “fine plucking” of 2 leaves and Indeed, grow

although

tea

in

very

Ceylon

early had

attempts failed

to

where

a bud and preferred hard withering of the fresh

picked

leaves.

James

Taylor

is

coffee succeeded, Taylor was encouraged

remembered as the Father of Ceylon Tea,

to

using

recognized as a pioneer tea planter, and

When

for

experiment

old

tea

with

bushes

entrusted

varieties)

on

with

combination

the

the

estate. tea

China

was

seed

and

determined

these seeds thrive. on

production

hybrid

of

he

tea

(a

his

help

Assam to

make

The Marketer

estate

in

1868

and

In

contrast

The first planting did

James

not

second

confident,

successful. this

the

planting

was

When the coffee crops failed,

established

successful

production of tea in Ceylon.

planted the seeds. but

establishing

He cleared 20 acres

Loolecondera

grow,

in

tea

garden

was

to

Taylor,

businessman.

the

Sir

quiet,

Thomas

boastful, As

a

self-effacing Lipton

and young

was

a

successful man,

he

was

ready.

inspired by his parent’s little neighborhood

The first shipment of Ceylon tea sent to

grocery store and saw an opportunity to

the London Tea Auction in 1875.

grow this one shop into a Lipton Shop in every town in Scotland.

James

Taylor

readily

collaborated

with

other planters, giving credit for shared

Lipton believed

advertising and marketing were important to grow his business and he was very, very

good at it. Observant, keenly aware of what was important to potential customers, his ads were

sometimes

funny,

exaggerated,

eye-

catching and most importantly, unforgettable. By

1880,

there

Markets

in

next

he

were

his

than

the

to

make

already

customers.

in

200

Having

name

saw

area

more

Scotland.

established trade,

were

in

the

of

name.

place,

already

general

possibilities his

Lipton

tea His

serving

store as

the

markets

thousands

of

Once Lipton decided to enter the

tea business, he was determined to be one of the

world’s

largest

eliminated

the

wholesaler,

lowering

tea

merchants.

middleman the

and

cost

He

became

of

tea

to

a his

customers and undercutting other merchants. Blending hurdle two

good,

to

tea

flavorful

overcome. judges

and

teas

With staff,

was

the

the

next

assistance

they

blended

of

and

sampled until they came up with the first blend they would sell in the new tea department of Lipton’s. the

Lipton was the first to prepackage

tea

in

Customers marked

set,

loved

with

premeasured the

clean

quantity

amounts.

packets

and

plainly

price.

The

shopkeepers also found them easier to handle. Realizing that water was important for a good cup

of

bring

tea,

out

available

Lipton

the in

had

best

the

his

teas

flavor

area

it

blended

using

was

the

sold.

to

water These

specially blended teas were advertised as “the perfect

tea

to

suit

the

water

of

your

own

Ceylon

and

town.”

In

1890,

Lipton

secretly

left

for

purchased tea estates in Uva and Pussellawa. He

spent

the

properties employees,

needed

and

the

banish

money

to

conditions waste,

“improve

of

the

introduce

my

native up-to-

date methods and install modern machinery.” .

On his way home from Ceylon, he came up

valuable

with “Direct from the Tea Garden to the

blending,

Teapot”

this

doing the largest trade in Ceylon tea are

appealing slogan for many years, he made

selling them unmixed as a specialty, and

Ceylon tea famous throughout Europe and

find

America. And because he owned the tea

appreciated by the consumer.”

as

his

sales

pitch.

Using

for

drinking

and

their

unmixed

those

superb

than

retailers

quality

for

who

are

thoroughly

plantations, he could add the Lipton name directly

on

the

tea

packets

(the

first

Because tea production began under the

retailer to do so), along with an image of

British, the style of tea most desired and

a Tamil tea plucker and his slogan. He sold

most

so much tea, that he was forced to buy

could

and blend tea from other sources to keep up

with

the

the

minds

demand.

of

the

It

didn’t

customers,

matter. Lipton

In

was

widely be

Today, includes

known

prepared Ceylon white,

was with

tea

green

black milk

tea

and

that

sugar.

production and

also

oolong

teas.

Sri Lanka is the 4th largest tea producing

Tea and the Tea was Ceylon.

country in the world.

An excerpt from Tea and Tea Blending in

Now, a new generation of Sri Lankan tea

1894 supports the value placed on Ceylon

entrepreneurs are showcasing a variety of

tea.

handcrafted

“As regards the value of Ceylons for

teas

created

outside

blending purposes, we may say that, as a

traditional orthodox production styles.

rule,

2020,

they

are

matchless

for

fullness

of

seven

tea

producers

create

the

Ceylon

body and richness of flavour, but they lack

together

the

Tea Association (CATA).

strength

varieties.

and

grip

of

many

Indian

Their qualities render them more

to

small

the In

came

Artisanal

Their goal is to

reach those discerning tea lovers around

the world who are moving away from mass produced

blends.

These

consumers

quite lovely in form and flavor.

are

seeking out high-quality, unique, & small-

Ladaluchakra, green tea.

batch

withered, rolled, and looped to form rings.

that

produced

also

teas

support

from

tea

growers other

As the tea is steeped, the loops unravel

words, they want the tea they purchase to

infusing the flavor of honeydew melon and

be

tangy green apples.

delicious

and

sustainability.

make

a

In

The leaves are

difference

by

supporting small farmers and workers with increased income and the continued care

Muguru, black tea.

of

leaves

the

earth

through

natural

growing

practices.

that

are

Made from very young

withered,

handspun

and

knotted at one end resembling a comet. Steeping to a pale gold cup, it is a slow

Udena Wickremesooriya, CEO of Kaley Tea

release tea infusing the cup with malt and

and

a sweet finish.

Secretary

of

CATA

describes

CATA

simply as tea artisans “connected around natural,

healthy,

artisanal

cuppa

with

The flavor opens up with

each infusion.

an

authentic story – and of course, it comes

Forest Hill Tea Factory

from Ceylon.”

Located Forest

in

Hill

the is

Sabaragamuwa

considered

the

Province,

pioneer

of

As James Taylor did when he joined other

Ceylon Wild Tea.

planters to make growing tea successful,

year old abandoned tea plantation 2,900

these new tea growers are collaborating

ft. in elevation, the plantation is now filled

with

with

each

other,

plants,

nurturing

other.

The

sharing and

results

tasting

notes,

supporting

are

an

each

exciting

range of tea production styles.

new

Here are

about

900

Originating from a 130-

tea

trees

40-50

ft

tall.

And yes, their skilled pickers must do their plucking after making this climb! Hill’s

mission

just a few of these estates with featured

undamaged,

teas.

teas

under

important,

is

to

provide

hand-picked, hygienic

this

is

high

Forest quality,

healthy,

conditions.

community

rare

Just

driven

as

and

The Lumbini Tea Valley

forest friendly.

Founded in 1975, Lumbini Tea is located on

Forest Hill Tea Rod: Crafted into a natural

the

“tea

edge

of

the

making

award

Lumbini

Tea

Sinharaja

winning

has

started

rain

teas. an

forest,

Recently,

organic

tea

farming project to grow tea free from the

and one

bag”

by

twisting end.

taking

2

together Five

stars

leaves

into for

a

and

rod

this

buds

tied “cup

at of

wildness” black tea.

pollution in the air and water created by industrialization.

Forest Hill Pink Green Tea: Produced from a rare clone of Camellia sinensis leaves,

Along with their traditional teas, Lumbini

the tea turns a pink color when a squeeze

Tea features 5 handcrafted teas that are

of lemon is added.

Amba Tea Estate

Virgin White Tea: Women, wearing gloves, harvest

unopened

by

with

gold

Sir Lanka, Amba’s mission is to hire from

untouched buds into a bowl.

the local community with high wages and

under 30 grams per day, the buds are then

preserve

sun-dried under filtered light, never direct

environment. local

restore

Amba

community

to

also

the works

produce

natural with

and

the

export

sunlight.

scissors,

snipping

An organic farm in the Uva Highlands of

and

plated

buds

dropping

the

Harvesting

This tea sells for $1,500 USD per

kilo and in demand for its high antioxidant

artisanal products.

levels and delicate floral notes.

Famous for its hand-rolled teas, the estate

Whether you enjoy classic and traditional

also process a range of spices and herbs.

or innovative and unique, look for the Lion Logo, symbol of quality.

Amba Black Gems: Before oxidizing, small

that

balls of tea are formed using only 1 leaf

blended or single estate, and is packaged

and a bud.

in Sri Lanka.

These small balls unfurl into a

the

tea

is

100%

You can be sure Ceylon,

whether

coppery cup of robust flavor.

References: Vangedi Tea”):

Peko

This

(“Thieves

black

tea

is

Tea”

or

made

“Illegal

the

way

World Tea Day Webinar May 2021, hosted by the Ceylon Tea Traders Association.

estate workers would have produced their

Sri Lanka Tea Board,

tea

www.srilankateaboard.lk

at

home.

The

fresh

leaves

are

pounded by a mortar before oxidizing and

McCarthy, Angela & Devine, T.M., (2017)

drying.

Tea and Empire: James Taylor in Victorian

It was considered illegal because

it meant the workers must be stealing tea

Ceylon,

leaves.

Lipton, Thomas

Today, Amba produces and sells

this style of tea.

Manchester University Press (1932) Lipton’s

Autobiography, Duffield and Green, NYC Koehler, Jeff

Herman Teas, Handunugoda Tea Estate

“How Lipton Built an Empire

by Selling ‘Farm to Table’ Tea, October 25, 2016, The Salt, NPR.org

Located in the Southern Province, Herman

A member of the firm of Lewis & Co,

Teas are organically grown and unmixed.

(1894) Tea & Tea Blending, Eden Fisher &

Their “Tea without Tears” means fairness

Co., London

in business with benefits for workers and

www.lumbiniteavalley.com

their communities.

www.ceylonwildtea.com

Although they produce

white, green, oolong and black teas, it is

www.ambaestate.com

their white tea they are famous for.

www.hermanteas.com

On the Shining Big Sea Water by Indi Khanna

Indi Khanna's life has been tea.

He has lived

and breathed tea for 45 years.

To say he is

a fascinating treasure trove of stories, would be a gross understatement. writing

his

thoughts

and

Indi

has

memories

been

for

the

past few months, and we thought we would share one with you. Khanna,

make

explore

not

beautiful (

sure

only teas

teanteas.com

Planting

per

If you don't know Indi visit

his

stories

of

the

and

sé

you

is

Tea'N'Teas,

but

also

Tea

the

Studio

teastudio.info). all

about

the

outdoors.

Tea plantations, wherever in the world they be, generally being located in areas which are more remote than most other plantation crops, are even more so about being out on a limb. the

Which is what Assam was all about,

wide

open

spaces

–

the

great

boondocks!

For

anyone

planting plantation

who

is

not

community, is

as

far

a as

a

member visit

one

to goes

of

the

a

tea

to

convinced that they’ve reached the great

be

outdoors. On the other hand, for us who

agile

were

over any obstacle. Those forays when we

planters

perspective

or

put

least

in

correct

get

us

yarn in itself, I’ll leave those for another

irresistible itch which came on at regular

day

intervals to head out further afield into

stopping on the Assam side of the river

the

without actually driving across.

and

of

would

there was this hankering, almost like an

wild

SOME

drive

would drive deep into Arunachal being a

more

for

it

4-wheel

us,

even

at

to

little

wide

open

and

for

now

confine

this

yarn

by

spaces. Ron Being

the

Doom

of

my

‘very

were as far north east one could get in

of an outdoorsman than I was/am, had

Assam since going further east (while I

knocked

believe this has changed now with a new

wonderful almost seaworthy contraption

bridge

on

would

directly

the

Lohit)

literally

into

the

end

mighty

district

one

senior to me’ close friend, an even more

spanning

Dooma

another

we

one

in

Sircar,

meant up

that

driving

Brahmaputra.

together

his

estate

contrivance generally

an

(Balijan

literally accepted

absolutely

North).

This

reaffirmed

the

view

that

the

Conversely if one managed to get across

planters brain was fertile and ingenious.

the river, which was possible only if one

Ron’s

got to the other side using the series of

started

with

ferries which linked Assam to Arunachal,

barrels.

The

that

each

breathtaking

crossing

opened

up

what was literally a whole new world to

so

the

100%

intrepid

traveller.

Which

amazing

nautical

were

that

twelve top

and

200

one

proof

of

and

the

marvel

litre

bottom

seam-welded

each

leak

engineering

old

plates

very

of

carefully

barrels

airtight.

oil

were

These

12

world we were able to explore only after

buoyant drums were clamped together in

the

two rows of six each. The front end of

clutch

of

us

who

were

always

wanting to explore further, upgraded our

each

vehicles

seventh barrel which had been cut and

from

the

old

stodgy

Mahindra

jeeps to the Gypsy, a compact and very

of

the

two

series

of

six

was

shaped into a pointed cone similar to

a

the

prow

of

a

ship.

On

these

two

and

a

clutch

workers

us

platform made of thick marine plywood.

The

This platform became the base for a hut

three families. Ron & Marion with their

like structure assembled piecemeal using

two girls (Rokono & Anita), Jeetu & Kirti

lightweight

with their two boys (Vijai & Jai) and Kitty

piping

bolted

on to the plywood and topped off with a

&

thick

Muskan).

tarpaulin.

floating the

In

hutment.

whole

short, The

a

no-nonsense

added

thingamajig

beauty

being

of

that

it

could be assembled and taken apart in a matter

of

required

half to

an

hour.

knock

All

that

with

when

gang

our

two

There

we

of

adventurers

progenies

were

also

contraption.

had

a

(Madhav

couple

one

were

or

of

two

&

trips other

curious (what the f*** are you guys up to?) friends join the bandwagon.

was

or

to

Once knocked together and with the raft

work

of

loaded up with us 12 or more souls, dry

engineering being many pairs of strong

provisions for three days, sleeping bags,

hands, each armed with a spanner and a

plenty of beer and rum, a kerosene stove

screwdriver.

and

disassemble

this

together

I

regular

the

help

unload

conduit

assemble

to

pontoons, placed eight feet apart, was a

steel

and

of

creative

Remember

the

Meccano

sets of old!?

other

would

odds

give

the

and

ends,

raft

a

the

push

workers

to

get

us

afloat after which we were on our own. The

stern

rudder

of

of

the

sorts,

raft, was

equipped propelled

with

a

with

a

The

gang

vehicles

‘mighty’ 5 HP petrol driven boat propeller

instructed

which

way

Ron

had

acquired

from

of

workers

and

the

to

downstream

It was this beauty which actually opened

during

up a whole new world for us!

even a single soul.

least

a

couple

of

times

during

the

year when we had an extended holiday

which

is

with

having

three the

been

days

river

our

later

at

the

72 hours of utter bliss

we

Aqua-gypsies

us

on

Dibrugarh ghat.

At

lorry

meet

somewhere.

along

would

what

not

we

encounter

became

for

totally

ill-

those three surreal days.

(usually the new year break and the one during

Bihu)

families

would

on

the

head

estates,

to

what

three

could

be

The

tiny

propeller

equipped

to

handle

ungainly

river which is one of the main tributaries

impossibility.

of the Brahmaputra. Our launch pad was

struggling

the Lohit of at the point where the icy

would get sucked in by the current of the

cold waters of the snow melt storm down

river,

using

from the high mountains of Arunachal to

long

bamboo

surge

ourselves

Assam

Valley

at

Alubari

while

the

so

bravely

engine, poles

midstream carried

upstream

with

the

the

to

would

along

of jeeps accompanied by a lorry loaded

flowing waters of the river.

rudder

gently

after

the

we

and

steer

which by

an

engine

put-putting

Ghat. We’d reach the ghat in a convey

up with the disassembled pontoon raft

get

And

going

and

heavy

the

made

this

termed a ‘lands end’ of Assam, the Lohit

into

load,

engine,

we fast

Half

a

day

downstream

Alubari

Which meant that one of us men would

Ghat the Lohit disgorges itself into the

be required to brave the icy cold water,

main

having to jump in to lift up the engine for

Brahmaputra,

which

from

is

when

we’d

find ourselves in what could pass off as

the

an ocean.

was being replaced and hammered into

360 deg around us and as far

necessary

pin

merrily on its way, being carried along by

have

spread

land in sight, we’d suddenly hit a sand

on to the side, to be pulled up only after

bank

the job was completed.

shallow the

that

one

pontoon

till

the

much

that

would

the current with the repairman hanging

with

so

river

water

could

walk

suddenly

with

continuing

no

and

out

the

be

the

but

places

would

While

position,

In

raft

job.

as the eye could see, there was nothing water.

the

repair

being

so

alongside

and

without

While

we

used

to

carry

some

cooked

warning the sand bank would give way

food for day one, we sustained ourselves

to a steep drop into deep water.

While I

on the next two days cooking our food

don’t have a photograph to prove this, I

on our little kerosene stove which was a

have actually stood in the middle of this

feat

mighty river, with no land in sight, taking

moving the pan around, trying to catch

a pee!

the

Yup!

Many a time I’ve done my

in

itself

elusive

since

flame

the

stove

which,

dancing all over the place. More often

ahead, and

it

was

without

inevitable

any

truly

would

would

be

be

the

drag

the

designated ‘bawarchi’.

suddenly dusk

we

into a sandbank or some other obstacle.

pontoon

on

Whenever

loads of driftwood to build up a roaring

this

warning

that

yours

wind,

keep

river.

not,

strong

to

fanned

Despite us keeping a very careful lookout

the

of

had

little bit towards raising the level of the

than

by

one

happened,

we’d

the

plough

propeller

By

down

a

would to

steer

the

riverbank,

fire,

drive shaft with a small brass pin, would

down

become free with the pin shearing off.

exhausted by the tiring day, would creep

food

of

rums

collect

which was locked into position on to the

some

couple

and

before

and

all

of

wolf us,

into our sleeping bags on the raft and be

brought

the

raft

dead to the world not much after the sun

hammering

in

stakes

had set to be up and about well before

tether

sunrise

top,

with

the

kids

already

having

a

it

to

our

the

to

into

side.

sleeping

the

riverbank,

the

Viewed

sand from

arrangements

to the

one

rollicking time on the sand. And what we

could just as well be peering down into

did

men

the inside of an open sardine can. In our

highest

respective sleeping bags, snug as bugs

sandbank (some of which were a good

in a rug, the women and girls would be

thirty feet above the level of the river)

laid out in a row on one side with their

and

to

feet facing inward while the men would

splash into the icy cold water, ignoring

be similarly lined up on the other side.

the

would

On this particular occasion, the females

and

were with their heads towards the river,

we

would

'grown clamber

buck

fact

have

up

naked

that

in

up

kids’ onto

come

the

sandpapered

do?

We

the

sliding

process our

down

we

behinds

other nether parts of the anatomy.

the men with their feet in that direction. With the water lapping the sides of the

The water flow in the upper reaches of the

Brahmaputra

is

known

to

have

a

riverbank

and

our

five

star

accommodation gently bobbing on the

temperament of its own. Besides being

water,

prone to flash floods, there were other

Robinson we were all dead to the world

times when the level of the water would

with whomsoever lay awake longer than

suddenly dip. Which distinctive character

the

of the river gives me the opening I need

about

to recount a one of a kind experience on

guaranteed to keep any wild animals at

one of our forays down the river. At the

bay.

end of day one, as usual, we had

before

others the

one

cribbing mighty

could

the

snores

say

next

Jack

morning

which

were

Probably with

a

around

jolt

appeared the that

I

had

O’clock

because

to

water

3

be

at

a

sliding rather

hold

on

woke

sleeping down

acute

towards angle

so

enormity

of

the

situation

having

been voiced, in a flash all the men and boys

were

Stepping

galvanised

out

of

our

into

snug

action.

abode

we

behind my head to arrest my slide. With

gone to sleep, the water level had gone

no

down drastically leaving the pontoon

the

the

bag

The

found that in the few hours since we’d

disturbing

to

up

planking

snores

to

my

I

peace,

it

was

eerily silent, unnatural and VERY strange,

raft literally clinging on to the sand at

I looked around to find all the men and

an alarmingly steep angle with only the

boys in the same posture as me, holding

lower side in the water. No option other

on

keep

than for all the males to strip down to

themselves from sliding. While every one

their shorts and jump in to pull and tug

was

to get the raft afloat and back on to the

to

each

something

awake, one

asleep.

it

of

us

or

was

the

other

also

was

to

obvious

pretending

Understandable

since

that

to

just

be

water.

An

the

awake,

with

hour the

later,

now

physical

all

effort

wide having

thought of hopping out of one’s sleeping

whetted our appetites and with the sky

bag

in the east beginning to lighten, an early

not

and

into

quite

prospects. exchange hushed

that

the And in

tones

freezing

most then

what

they

which

no

cold

being

appealing this

of

interesting

assumed

to

one

could

else

be

hear. Kitty to Marion “my hair is all wet”. Marion to Kitty “shut up and go back to sleep, you had too much to drink!”

breakfast on the sand and back to ‘row, row

your

stream………’.

boat

gently

down

the