The Culture of Tea

There is a culture of tea growing, whether you like it or not, and hopefully you like it.  The truth is, tea has been around for centuries – is has deep roots on many levels, but what it comes down to is that there is a tea for everyone! Teas come in different shapes, colours and flavours, have unique aroma’s while offering the body an abundance of healing properties that are powerful enough to make a difference in our everyday life.

The culture of tea has been around for thousands of years. It all started in ancient china when a few tea leaves blew into a cup of warm water. Who knew that this would lead to a worldwide fascination where many traditional meanings and practices stem from. For centuries, tea has provided cultures, tribes, and pristine societies with a source of income, tradition and entertainment.

Today, tea still remains an active part of Chinese, Japanese European, Buddhist, and North American culture (among others). It is simply part of their lives and not a day goes by without a cup – whether made out of stone, glass, ceramic or wood – is poured full of a unique flavour that is part of that community or culture. It is cherished and valued with every sip!

Chai tea, green tea, roobois tea, white tea, herbal teas (mint, chamomile, rose) all possess healing and deep-rooted cultural meaning. Any of these teas can be enjoyed on their own, just simply steeped with water or blended together into unique combination’s which can promote relaxation, liveliness, healthy digestion or just good enough to have after a meal.

Adding a cup of tea (or two) into your everyday life can make every sip a gourmet experience. There is hardly a café, restaurant or city block that you can’t pass by that doesn’t offer you an array of teas. This is fabulous and convenient, but if you have the opportunity to buy and steep your own loose leaf teas (or tea blends at home) – there is no turning back. There is absolutely a difference between tea that comes in a bleached white tea bag (with a staple), versus something you can get fresh, loose and organic. The taste is pure and it goes right through your body to each and every cell. When you find a tea that blends with your values and tastes buds, I promise you too will become part of this culture if you aren’t already!

Red Berry Breeze (using Nourish Tea’s – Red Roobois and Berry Breeze)

1 tsp red roobois

1 1/2 tsp Berry Breeze

2 cups water

1 wedge of lemon

1. Place fresh tea leaves and hot water in a steeping kettle/jug or cup- allow water to infuse.

2. Pour infused red water into another glass or tall jug and place in fridge for 2 hours.

3. Pour into a glass and enjoy with a wedge of lemon!

This tea is naturally sweetened with the dried fruit from the berries and it is loaded with antioxidants from the roobois tea (Better than any fruit punch!!). Healing, nourishing and refreshing! You must try it!

Please share with me…

Have you ever had Roobois Tea?

Are you part of this Culture of Tea?

What is your Favourite Tea?

Has Tea healed you in any way?

Two for Tea… and Tea for YOU!

Yes you heard me, tea for you! I am giving a away a whole tin of Nourish Tea’s looseleaf tea. If you haven’t tried one of their teas yet then you are truly missing out. Nourish tea is a Toronto based company that brings the purest and most wholesome organic teas to consumers. Their tea spectrum ranges from green teas to white teas, black teas and their newest line of amazing herbals teas. However a favourite among many is Chai and for that reason I am going to give away a whole tin of YUMMY CHAI – but first let’s talk about Chai!

This flavourful blend of traditional Indian spices like cinnamon, cardamom, black pepper and other warming delicious spices that make this tea unique. If you want to find out more on chai read my post.There are some great reasons here as to how chai tea began and what chai actually means. Most traditional chai is made from black tea, however you can also make it with red tea if you have a caffeine sensitivity like me. Every now and then, I treat myself and enjoy nourish teas’ chai and it is fabulous and fresh.

For me…this tea is best in the morning!

Marni’s Morning Chai Latte – click here for other Nourish Tea Recipes by Marni

1-2 tsp Yummy Chai

2 cups vanilla rice milk or almond milk

1 tbsp honey

pinch of cinnamon

1. In a small pot bring “milk” to a boil. Lower head and add Chai tea. Stir and allow to simmer for 5 minutes.

2. Pour through a tea steeper into a large mug.

3. Stir in honey and sprinkle with cinnamon.

Now in order to be the owner of this delicious tea…I need a couple of things from you! There are a number of ways you can win this contest.

1. Leave a comment here and tell me your favourite kind of tea or why you love Chai!

2. Post a link to this post on your blog and come back here letting me know you did so!

3. Follow me on Twitter and Tweet this post and your favourite tea and let me know on this post! You can also click on Twitter Icon at bottom!

4. Become a Fan of Delicious Knowledge and leave a comment on my fan page and/or on my blog! You can also click on Facebook Icon at bottom!

5. Follow my blog and of course, leave a comment!

I will then assign a number to every post, comment and tweet  for the next week and then randomly pick a number. (This means of course you can share more than once in multiple ways – as it will only increase your chances to win!) I will then announce the winner on my blog and get in contact with you!

It’s Tea Time!

Cozy Chai Latte

One of my favourite warming drinks this time of year is a Masala Chai Tea Latte. Not just any chai latte but my own home brew. Since I am not a fan of tea bags (except for Yogi Tea or Pukka Tea) and I can’t tolerate black tea (the caffeine gets to me) – that leaves me to create my own original blend. I use Nourish Tea’s Red Rooibos tea instead of black ceylon tea which is commonly used in most chai tea’s.  Red tea is from Africa – it is super high in antioxidants and caffeine free! I then  put in delicious warming spices that make up the taste that is uniquely chai (cinnamon, cardamom, cloves, ginger, peppercorns, fennel…). It is really simple, especially if you have all of these spices on hand – which I typically do. Not only do I love making my own Indian spiced recipes – like we did in my Indian Cooking Class last night – but they are also great spices for everyday nourishment and balance. They are warming, sweet, and aid with digestion. To make the tea complete I finish it off by pouring in a non-dairy based milk, either rice or almond milk with a touch of sweetness from either honey, agave or maple syrup.

So here is the story of Traditional Chai and what it’s significance is all about. Then, I will give you my very own secret chai latte recipe ( I guess it won’t be a secret any more!)

“Masala Chai” (“Masala,” meaning a mixture of spices, and “Chai,” meaning a milky, sweetened, tea) which has been created after its counterparts in India, Nepal, Pakistan and Tibet. Knowing that in general, consumers are unfamiliar with Chai, the industry has taken to calling it a “Chai Tea Latte”. Although “chai” may initially have no meaning, when a consumer hears, “Tea Latte” one understands this is a “milky tea” beverage.

Chai’s history is over 5000 years old, and can be enjoyed both hot and cold. Some stories say it was invented by a royal king in the ancient courts of India & Siam who protected the recipe as one of his treasures. However, its roots can be traced unmistakably to the Hindu natural healing system called “ayurveda” in which combinations of spices, herbs and sweeteners are used to cure bodily ailments.

(Here is a great resource on the benefit of Chai Tea on Digestion)

Simply said, (masala) chai is a combination of spices which are ground and boiled then tea is added to the mixture to steep. The mixture is strained and then mixed with milk and sweetened with honey. Recipes may differ but there are some essentials: Traditional masala chai is a mix of sweet and savory spices such as cloves, cinnamon, star anise, cardamom (which is a base spice in almost any masala chai), peppercorn, ginger and sometimes fennel, which are ground and boiled in water. Black tea is then added to the spice mixture which is steeped to preference, strained, then combined with any choice of milk and sweetened with honey. A sweetener is necessary in masala chai to bring out the robust flavors of the spices. In India, masala chai is prepared at home but is also available wherever people gather such as on trains, at bus stations and in marketplaces by street vendors called “wallahs” who call out “chai!” The wallahs serve the chai in low-fired clay cups called “chullarhs” that they make on open fires.”

Source: David Rio Chai

I don’t make mine on an open fire – unless a gas stove counts? However it still tastes amazing…find out for yourself!

Marni’s Cozy Chai Latte

Ingredients:

1 cup pure water

1 cup rice, or almond milk

1 cinnamon stick

4 pieces of cloves

1/3 inch fresh ginger root, sliced

3 pieces whole peppercorns

1/3 tsp whole fennel seeds

½ tsp nutmeg

¼ tsp whole cardamom seeds

2 tsp. rooibos tea

1 tsp of either Honey, Maple Syrup or Agave Nectar to sweeten.

Procedure:

1. Simmer all spices in 1 cup of pure water in a covered pot for 30 minutes.
2. Add the “milk” and bring to a rolling boil.
3. Reduce the heat and simmer for additional 5 minutes.
4. Remove from heat, cool slightly to comfortable drinking temperature and strain through a small mesh sieve and serve in a Bodum Glass Cup or mug with your sweetener of  choice.