Moroccan Mint Tea

Author: Arbor Teas
Original Source: Traditions

As with many cultures across the globe, the consumption of tea holds great significance in Moroccan life. This is demonstrated in part by the highly ornate teapots (often engraved silver), trays, and crystal glasses used in its preparation and service. Traditionally, tea is prepared in a samovar which brews strong, highly concentrated tea. Usually a gunpowder variety of green tea is used. After brewing, the tea is heavily sweetened with sugar and flavored with a touch of mint. The teapot is held high in the air while pouring the tea into the small, delicate glasses. This showy feat is made possible by the long and slender curved spout on the Moroccan teapot (and a lot of practice!). Moroccan mint tea is an excellent accompaniment to their rich and flavorful cuisine!

Samovar and Russian Tea

Author: Arbor Teas
Original Source: Traditions

Given the significant influence Asian culture has had on Russia through the years, it is no wonder that Russians are big tea drinkers. The samovar, which is somewhat of a cross between a hot water heater and teapot, is one of many examples of this influence - it is presumed to have evolved from the Tibetan hot pot. The function of this unique apparatus, and the Russian method of taking tea, is rather different than we are accustomed to in the west. Instead of heating tea water on the stove, wood or charcoal is traditionally burned within the samovar itself to accomplish this task (modern samovars often use an electric heating element, however). A small teapot sits on top of the samovar, in which a dark, concentrated brew is made, called zavarka. Hot water from the samovar is used to dilute this tea when served. Dark Indian or Chinese black teas are commonly used, often coupled with herbal or fruit teas. Russian Caravan, a blend of black teas with a slightly smoky flavor, is a favorite. To this day, samovars remain a focal point of the Russian home.

Indian Masala Chai

Author: Arbor Teas
Original Source: Traditions

Masala Chai (simply referred to as “Chai”) has been a tradition throughout India for centuries. This spicy hot beverage is a brew of Indian black tea with a unique blend of spices, typically including cinnamon, ginger, nutmeg, cloves, cardamom and pepper, although the recipe varies region to region. Chai is consumed morning and afternoon by many Indian families, and is customarily the first thing offered to houseguests. So prevalent is the service of Chai throughout India that baristas, known as Chaiwallahs, can be found at just about every corner. These chai vendors are a staple of the community and their stands are often a source of news and gossip.

Afternoon Tea vs. High Tea

Author: Bamboo Tea House
Original Source: Tea as a Way of Life - High Tea

Afternoon Tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess would become hungry around four o'clock in the afternoon. The evening meal in her household was served fashionably late at eight o'clock, thus leaving a long period of time between lunch and dinner.

The Duchess asked that a tray of tea, bread and butter, and cake be brought to her room during the late afternoon. This became a habit of hers and she began inviting friends to join her. This pause for tea became a fashionable social event in which the whole of England indulged. During the 1880's the upper-class and society women were changing into long gowns, gloves and hats for their afternoon teas.

High Tea is served around six o'clock and is in reality a hearty evening meal. It was started in England as a ploughman's or workingman's supper of strong tea served with ham, roast beef, leg of lamb, bread and butter, pastries, custard and cakes. Many think that High Tea is the elegant tea and confuse it with the afternoon tea.

Chanoyu, The Japanese tea ceremony

Author: Tai Wei Lim
Original Source: EasternTea - Tea Ceremony

The essence of the Japanese tea ceremony is harmony. Every move or every component about the ceremony brings out the serenity of the whole. The host tries to keep to the natural state of things as much as possible. for example, she might place some leaves in the garden stones in order to preserve the natural beauty of the garden.

The Japanese tea ceremony had its origins 700 years ago when Zen Buddhist monks began to explore this art form. However, this was only the rudimentary beginning. It was only 500 years ago that founder Sen No Rikkyu began to hone the simple tea ceremony practiced by the monks into a ritual. He transformed the ceremony to one of humility, simplicity, rusticness as well as self-cultivation. This is epitomized by the simple setting of the tea house e.g. a two mat tea space, chashitsu.

The guests kneel down on the mat and wait to be served by tea. They face the kama or the kettle and the brazier. The decoration of the room is in simple taste with some basic flower arrangement or calligraphy. The host arranges the tea tools in a ritualistic manner that reflects tea values of harmony or wa. The calligraphy scroll may also expound some values of the tea ceremony such as simplicity.

Leaving their worries and other worldly affairs aside, the participants in the tea ceremony began to drift into the spirit of the tea ceremony itself. When the host cleans the tea tools, the guests began to be aware of the serene setting.

Then the ritualistic and prescribed movements starts. The bamboo whisk then starts to mix the contents i.e. tea powder and water in the tea bowl. The same bowl is shared by everyone. The guests raises the bowl and then take sips from it and drinks all the liquid. The last sip is a definitive strong one and then he uses his fingers to wipe the edge of the mouth of the bowl where he/she had placed his/her mouth. The guests also compliments, ask questions and admire the tea tools/ tea bowls.

The guests then depart to reflect on their experience of the tea ceremony.