Tea and coffee are staples everywhere we go. I grew up being taught to understand that the tea leaf is an amazing gift from nature - full of antioxidants and medicinal properties. Dad loves his tea, be it Chinese tea or teas made from different special flowers like jasmine, chrysanthemum, etc. He says different teas can cure different problems and each type has its special abilities but one must treat the tea leaf well before expecting anything from it. Hence, the art of tea brewing.
When I was fifteen, I went to a Chinese teahouse to learn it. Why is it called an art? Because there involves a complicated process to brewing great tea? Well not really. There is a method but it isn’t as complicated or difficult as we would think it to be. Nevertheless, great care and practised skill is needed. Lesson no.1 was about the quality of water. Common sense of course tells us that the best quality of water produces the best tea. And indeed that is so, however, the best water would be that from the hills so we had to make do with our city distilled water. Next, different tea leaves (long jin, oolong, tie guan ying) will require different temperatures of brewing; long jin requiring the gentlest temperature of about 70 degrees Celsius and tie guan ying the boiling point of water. Tea set ready, the tea leaves are measured according to the number of cups to be made and spooned into the pot. If I remember correctly, the water should be put on a fire now to boil and this pot is usually transparent so as to be able to see the size of the bubbles which would signify the temperature of the water. When the water is ready, it is poured over the teapot then into the pot. The tea leaves are covered with the water - this is the first washing of the tea leaves. This first infusion is ‘bad tea’ and you will need to do this first wash by pouring it out of the pot over the tea cups and into the tea boat (which holds the pot and cups).

Using a tea towel, blot dry the teapot. When the water is heated again to the right temperature, it’s poured into the teapot and allowed to stay as it is. When ready, it is poured out in one fluid line into the cups which are arranged touching each other. This tea is the first tea great for its aroma so you’re meant only to smell its fragrance. At fifteen, I didn’t really get it so I just stuck my nose in the cup. Following instructions after, we poured the tea onto the tea boat and proceeded to brew the next cup which was finally meant for drinking. Whilst all this was happening, we were served tea eggs and other sweet treats whilst waiting for the tea. Lovely experience. Have to say I’m pretty good at pouring tea as well - it’s all about slow elegance and the moving of the wrist with the flow and weight of the water. Had great fun doing that again and again to get it right.

I’m afraid I was unable to replicate this process as I hadn’t a tea set or the right tea leaves. On the contrary, I had some chrysanthemum flowers which are what you need to make chrysanthemum tea. Chrysanthemum flowers originate from China and Japan. It is a very important flower for China and its royal court. It is depicted on Japan’s imperial weapon flag as well and the 9th of September is dedicated to this flower. The common belief is that chrysanthemums bring happiness and laughter to one’s home. It’s why families rush to buy pots of these pretty yellow blossoms before the Chinese New Year to bring all the luck and joy to their families.

When these flowers, easily bought in a dried form, are brewed in hot water and left to steam for a while, tea is made. Brew this with a little rock sugar, also known as yellow candy, and you get a lovely, refreshing drink. It has a very light, refreshing taste with a sweet aroma and is reknown for its cooling properties. What this means is it helps relieve illnesses related to an overheating of the body: some common examples are fever, sore throat, heat rash. As I am constantly plagued with stress headaches, my dad sent me a packet of dried chrysanthemums through the post.  I’m not too sure how it helps with headaches but one thing I can be certain of is it is definitely relaxing to cuddle under a blanket with a book and a cup of hot sweet herbal tea. One extra note, try not to drink tea that has gone lukewarm or cold, or left out overnight. Not sure why that is, but apparently it is not good for you!

I suppose the tea leaf and herbal flowers are still a mystery to me. But something I can’t do without. Cheers to Dad for my education in tea so far.

Finally, you might have noticed the addition of the Foodie Blogroll icon on the right. Indeed I have joined the blogroll!! Woop woop. I’m very excited about being connected to the rest of the internet food community. What it means is more exciting blogs to check out, wicked recipes to read about, great tips to pick up from other foodies and awesome foodshots to gawk at.  Can’t wait.