There's maybe a few things you should know about me before I launch into my first blog post.
First of all, I'm English. It's usually fairly irrelevant, but this will be important soon.
Secondly, I'm a long way from home, and have been for some time. Whether it's bumming about Australia in a van, teaching diving on a tropical island in Indonesia, or cruising the Central American coastline on a sailboat, it's fair to say it's been a while since I've really had a place to call 'home'.
Thirdly, I both have a cold and feel the cold. Both are rubbish, especially in Canada.
Like I said, I'm English, and we all know that the English love a good brew. Whether it's a builder's tea made from a bag straight in the mug or a beautiful pot of leaves served in delicate porcelain cups, we love it all and are known throughout the world as the 'tea-drinking nation'. A quick look at the World Tea News website (yes, such a thing exists, at http://www.worldteanews.com) reveals that Turkey is in fact the world leader in tea consumption - 3.15kg per capita, compared to the UK's 1.91kg. However, it should be noted that the Turks use on average 6g of tea per cup that is only used the once. Brits use 2g, or an average bag, and can consume between 4-6 cups a day. Stats for Canada show that 'heavy' tea drinkers will drink about 8 cups a week by comparison. So it's safe to say, Brits enjoy the odd cuppa more than their North American cousins, who've opted firmly for Team Coffee.
But what is it about tea that so captivates and delights? When compared to coffee I think it's easy to see the appeal. Coffee is brash, harsh, a kick up the arse to get you moving in the morning. It's loud to prepare, with the grinder and milk frother, there's a million confusingly different-yet-similar ways to make it, and it's so easy to get wrong. Tea, on the other hand, is soothing. Preparation is near-silent, unless you count the whistling of the kettle, it's almost impossible to mess up a cup of tea (as long as you are allowed to add your own milk), and it's often served with cake.
In Lombardi and Petroni's beautiful book, 'Tea Sommelier', the following instructions can be found for 'English Tea': "The perfect tea time must be accompanied by scones, clotted cream, strawberry jam, tea sandwiches, cakes and pastries." Perhaps a bit exact (I prefer raspberry jam myself) but the sentiment is sound - tea is all about pleasure and savouring the moment. There is no expresso equivalent in the tea world. Tea takes time to make, and therefore time should be given over to the consumption of it. And to me that means cake.
Tea in all it's varieties, colours and flavours, comes from the plant Camellia sinensis, of which there are two types: China, (sinensis), and Assam (a sub-species assamica). Tea is native to Asia but is now grown across the world, including Canada (check out www.teafarm.ca/category/growing-tea/). Young leaves are preferred for tea, so usually the tip (the bud) and the first two leaves are harvested. Changes in flavour are produced by variations in the environment the plants grows in, such as soil, water and sun levels, and different chemical reactions during processing create six different categories. They are green, white, yellow, blue-green, red and black. The leaf is also categorized, based on the quality and how many tips are present, the best being Special Finest Tippy Golden Flowery Orange Pekoe, which I think is a truly wonderful, wordy way of describing what is essentially dried leaves. There are over 3,000 types of tea produced, which means your brew from a bog-standard bag is only scraping the surface of what a cup of tea could be.
Walking into my friend's kitchen after a full day of travel to get from Costa Rica to Canada, I instantly felt at home - the first thing that caught my eye was a shelf in the kitchen, simply labelled tea (that's right, she labelled her shelves for me…she's just that awesome!) Jars and tins and boxes, all filled with flavours and varieties I'd never heard of. Some were versions of old classics, such as Creamed Earl Grey. Others were bizarre and tropical, like the Coco-Lemon Thai, a white tea with lemongrass, coconut and ginger. All are loose-leaf teas, and the first thing I noticed is how relaxing preparing of a cup of tea can be. Used to a quick 'brew-up in the cup', I always thought leaves would be messy and time-consuming. And they are; I had just assumed that these were bad things. But what is wrong with taking your time over something that is for your enjoyment, especially if taking that time is going to increase your enjoyment of that thing. Tea needs to brew, to infuse the water with it's flavour and colour, and that's a thing that just can't be rushed. The Japanese have a world-famous tea ceremony that involves special equipment, gestures and protocols; it can take decades to master the Cha No Yu ceremony that uses finely ground green tea. Russians sitting around the samovar, and Moroccan sweet mint tea are other examples of tea tradition and culture around the world that celebrate the place of tea and it's importance. A cup of tea revives and refreshes, makes me feel comforted and satisfied, and that seems worth the wait. Oh, and those pesky tea leaves that seem to get everywhere? They can go straight into your compost, or used to make homemade beauty and cleaning products, so nothing is wasted.
I can't write an entire essay on tea without mentioning the numerous health benefits, but I don't want to harp on about them. The main reason I drink tea is because it's delicious and soothing to make - the fact that it's good for me is just a pleasant bonus. But tea is good for you, as the young green leaves contain high concentrations of anti-oxidants; for example, the antioxidant activity of two cups of tea is equivalent to seven glasses of orange juice. Anti-oxidants also stimulate the metabolism, are anti-inflammatory, boost the immune system and help lower cholesterol levels. And if that's not good enough, tea also has amino acids that reduce stress, increase concentration and improve sleep disorders. The only downside is perhaps the near-constant need to pee that I've had since I made a start on Mal's tea collection, but even that just makes me feel healthier as I effortlessly expel chemicals and toxins!
There's so many ways tea has become a focus in my life at the moment - right now I'm far from home, on a new adventure to travel and learn, am scared shitless about the whole thing, and snivelling with a cold to boot. A warm cup of aromatic refreshing tea is exactly what the doctor ordered, and preparing a fusion of plum oolong (a blue-green chinese tea) with yerba mate (not even technically tea, but a South American species of holly!) to enjoy while crocheting away a cold day with my friend is one of the most satisfying ways to indulge both my inner geek and inner aesthete. And in Eganville, Ontario, 5 hours from Hamilton, the Algonquin Tea Company is making organic, hand-picked, indigenous Canadian herbal teas that I would love to get out to see.
Tea is not just for old ladies and fuddy-duddies - tea blogs abound online (have a look at www.teageek.net for example) and clearly the culture is alive and well around the world. Maybe next time you meet up with a friend for coffee, make yours a tea and become part of a tradition spanning millennia that still captivates people today.
In the meantime, I think it's time to put the kettle on, don't you?