As the moody weather alternates between sunshine and rain, I take comfort in a hot cup of tea, and as I sit and sip, I ponder the merits of a good chai, and I wonder how long it will be until my tea becomes tisane and the hot turns to cold.
Black, green, red, or white, young or fermented, caffeinated or not, tea is a companion for all seasons. Hot or cold, creamy or straight up, tea offers infinite flavours and tastes to suite any temperament.
Many of my best and worst memories involve a cup of tea- sipping and sharing stories with friends, intimate late night moments with a lover, and of course, the tea that comforts the tears of a good cry.
In this coffee crazed city, tea offers the wisdom of a slow and mindful approach to life. Tea cannot be rushed, it must be sipped, “slowly and reverently, as if it is the axis on which the world revolves … drink your tea slowly, evenly, [and] without rushing toward the future.” Even Buddhist Monk Thich Nat Hahn understood that tea is more than a hot drink on a cold, wet, rainy day.
Today’s first article is a short introduction to the world of tea.
Black teas are a healthy alternative to the bean that reigns king in this city. Puritans will prefer single origin teas like Assam, Ceylon, Darjeeling that are named after the regions in which they are grown. However, for a more earthy flavor, try Lapsang Souchong, Keemun, or Pu-erh, a post-fermented tea that is aged to perfection. In the mornings, I mix Ceylon with a pinch of Pu-erh for an earthy, robust flavour.
Though from the same plant, green teas are mostly mild and mellow. The best green teas are from Japan where tea is honored in ceremony and ritual. Sencha, Genmaicha, Bancha (Twig Tea), Hojicha, and Matcha are the most commonly found Japanese teas. Of course, for the adrenaline junkie, I recommend a matcha latte which delivers a healthy dose of caffeine, along with anti-oxidents, beta-carotene, and theophylline, a mild stimulant that helps bring focus and clarity for sustained periods of time. Chinese green teas include the popular Jasmine tea, a beautiful tea with a delicate flavour.
In between the black and green is the delightful Oolong tea from China. Oolong teas are often rolled or pressed into balls. In most Chinese eating establishments, Oolong or Jasmine tea is served with the food, making these teas familiar to the tastebuds of most Vancouverites.
White teas are delicate, subtle, and slightly sweet. White teas are a specialty of the Fujian region of China, and their noble names aptly reflect their taste. In Vancouver, the most popular white tea varieties are Silver Needle and White Peony.
Red tea or Rooibos tea comes from South Africa, and is a flavourful alterative to caffeinated teas. Its distinct rich flavor is especially good for chais and chai lattes.
Tisanes are herbal concoctions that make delicious iced drinks. My favorite tisanes are fruity, tart, and refreshing on a hot summer day.
Yerbe Mate is a South American tradition that has finally made its way north. Strong, earthy, and sometimes grassy, yerbe mate is a unique drink that has a relaxing effect on the muscles and central nervous system, and, at the same time, stimulates the heart and brain; providing mental clarity and focus without the edge that often accompanies caffeinated beverages.
Whether you like it black, green, red, or white, it is best to heed the words of the wise and to sip “slowly and reverently, as if it is the axis on which the world revolves.” In a slow sip, a beauty is revealed, and the present moment achieves perfection.
Stay tuned! Next month’s article features a review of Vancouver’s best tea houses.
