THE TEA ABOUT TEA FROM AROUND THE WORLD!

Afternoon Tea or High Tea?

Both being British tea traditions , High Tea and Afternoon Tea are often misunderstood and confused for one another, However they are not the same.

So, what are the differences? You may ask. Well, here’s all you need to know.

If you hear the words “High Tea“ and think of fine china, dainty finger foods and fancy dresses you‘re not alone but you are also not correct.

High Tea was given its name because it was traditionally served at higher dinner tables and/or counter  tops, not because it involves high class as most people presume.

High Tea is more of a substantial meal served the end of the work day (between 6 pm-7 pm). Dishes like meat and fish, along with bread are offered. It is not a fancy gathering with dainty china.  In fact, it is a gathering of laborers, often referred to as the lower class.

Afternoon Tea is the kind of service most people envision when they think of “high tea” or a tea party. It can also be referred to as “low tea” because, opposite to High Tea, it is most often served at a low table.

Afternoon Tea was the service for the upper class. It began as a social gathering around the 1840s, in England.  It is believed that the Duchess of Bedford was feeling hungry between a breakfast feast and late dinner so she decided to have some snacks accompanied by tea. She continued this habit and invited guests over to enjoy it as well.

Thus, Afternoon Tea was intended to fill that gap between lunch time and dinner time, generally served around 3 or 4pm. That is why it is a lighter meal with bite-sized food. It consists of a savoury course with  sandwiches , a sweet course and scones with clotted cream and jam.

History of Tea!

Legend has it that, in 2737 B, Emperor Shen Nung was sitting under a tree ( Camellia Sinensis ), while his servant boiled some drinking water. Dried leaves from the tree fell into the pot and infused with the water, creating the first tea infusion which the emperor enjoyed.

 First references to tea in Britain happened in the year 658  via an advert in a London newspaper about its availability in a coffee house,  in which it was referred to as the “China drink” known as Tcha, Tay or Tee. In the year 1664, the East India Company began to import tea into Britain .

The end of East India Company’s monopoly on trade with China brought about the growth of tea in British colonies such as India and Sri Lanka. This was a more cost efficient option, as shipping time to Britain was reduced significantly.

In the year, 1908 Thomas Sullivan, a New York tea merchant started to send samples of tea to his customers in small silken bags. Some customers assumed these bags were to be used the same way as metal infusers, and put the whole bag in the pot. Hence, the unintentional creation of the tea bag. Based on customer feedback, Sullivan developed the first tea bags out of gauze. 

By the 1920’s, Tea bags were developed for commercial production, initially from gauze and then later from paper. In 1929,  the first tea plantation was established in Malaysia during the British colonisation, in Cameron Highlands.

Global Tea Guide and Etiquette

Here's brief overview of the tea practices in some countries around the world. Enjoy!

JAPAN 

Japan has tea ceremonies  with names like Chanoyu, Sado, or Ocha. These ceremonies include everything from the preparation of the home to how guests are invited into it, the order in which utensils are brought into the room, the cleaning and warming of these tools, the actual brewing, and the cleanup. Details vary depending on the time of day and season, but the powdered green tea Matcha is the preferred blend. It is served with sweets to play against its bitter flavor. 

INDIA 

India is best known for its blends that mix black tea leaves with spices like cinnamon, ginger, nutmeg, cloves, cardamom, and pepper. Vendors called chai wallahs traditionally sell their brew in small sustainable clay cups made from local earth. Some people consider the dust of these clay cups to be a crucial ingredient to get the true taste of this national drink. 

 ARGENTINA 

Argentina has a blend called "verba mate" (pronounced ma-tay), an herb "tea" made from its titular herb. Called "the drink of the gods," it's a staple of Argentinian life.  One thing you must never do is stir the brew with the bombilla, as it questions the abilities of its brewer/your host.

MALAYSIA 

The signature brew in Malaysia contains black tea, sugar, and condensed milk. But what makes the Teh Tarik or "pulled tea" special is how it's mixed. To achieve its distinctly frothy texture, Malaysian brewers pour the beverage back and forth between mugs, giving the liquid repeated access to cool air as it flows from one glass to another. 

TAIWAN  

The Taiwanese bubble tea is a modern innovation on Chinese tradition. the bubbles are derived from small balls of tapioca, a starchy white grain. 

RUSSIA 

Zavarka, a loose-leaf tea concentrate brewed in a small metal container was developed during the time of shortage in Russia.  A very strong black tea is brewed and then served in large mugs. The rule, however is that the mug must not be filled up. Instead, guests take an inch or less of this powerful concoction, then tame with boiling water as desired. Russians typically drink it black, but hosts will offer milk and sugar, as well as an accompanying snack. Serving zavarka without cookies, crackers or some other snacks is to serve it "naked" and is considered to be rude.

 CHINA 

The traditional Chinese tea ceremony, known as : "Ghongu fu Tea"  is an incredibly detailed process.  The ritual involves a tureen, strainers, tongs, tea towels, a brewing tray, and certain "scent cups," which are used solely to sniff the very strong and bitter brew. 

Guests are invited to smell the leaves before brewing. Thereafter,the tea will ideally be poured by arranging the cups in a circle, pouring from high in one continuous motion, around and around until each cup is full. 

Guests are expected to cradle the cup in two hands, to sip slowly and savor the flavor, and then cradle the empty cup to relish in the aroma after the tea is gone. 

THAILAND 

Tea culture in Thailand became unique with the evolution of the distinctly amber-colored Thai iced tea or Cha Yen, a blend of Ceylon or Assam tea with sugar, condensed milk, and spices like star anise, tamarind, and orange blossom, served over ice in a tall glass. 

PAKISTAN 

Tea is a common drink and a courtesy extended to guests across Pakistan. An element of Kashmiri culture, Noon Chai is a special blend of tea that includes a mix of pistachios, almonds, salt, milk, and spices like cardamom, cinnamon, and star anise. Noon chai is typically enjoyed with pastries like sheermaal, kandir tchot, bakarkhani. 

TIBET 

Po cha,  the traditional tea of Tibet, is made by boiling a brick of Pemagul black tea for hours. From there, milk, salt, and yak butter are added, and the mixture is then churned together. It's said this blend with a soup-like consistency is uniquely comforting in the high-altitude and cold climates. 

HONG KONG 

Brewing of this powerful blend is labor-intensive, demanding 10 to 20 minutes of dedicated and repeated straining. It is often referred to as "panty-hose tea" because of the straining socks which resembles a hose. 

 MOROCCO 

A mix of mint, green tea leaves, and a generous serving of sugar, Touareg tea is the customary blend in Morocco.  Poured from up high into slim, delicate glasses, it's served three times to guests. Each time the flavor varies slightly.  There is the proverb which goes thus "The first glass is as gentle as life, the second is as strong as love, the third is as bitter as death." Refusing any one of these servings is considered the height of rudeness. 

 IRAN 

 Tea is served very strong in Iran and rather than mixing in sugar to counteract the bitterness, you're encouraged to place a sugar cube between your front teeth and suck the strong brew through it. 

NEW ZEALAND 

New Zealand adopted Britain' s Afternoon tea style.       

NIGERIA

An interesting thing to note is that many Nigerians often refer to chocolate drinks as tea.  so, most times, especially if you're not in an urban region, it's important to clarify things. Nigerians drink tea casually with  food for the most parts, but some enjoy it alone in the early hours of the day, to boost their productivity. 

Types of Tea

These are the most common and not so complex types of tea. 

Black Tea

This includes the popular brands like “Earl Grey” and “Lipton”

Green Tea

Oolong Tea

Oolong tea is made from the same plant that produces black and green tea, but while black tea is fully oxidized and green tea is not oxidized, oolong is semi-oxidized, then rolled to give it its signature shape.

Herbal Teas

Often created by steeping spices, herbs and other plants. Common ones ChamomileTea and Hibiscus Tea. 

White Tea

Like green tea, white tea is not oxidized. But white teas are generally considered to have a lighter, more mellow flavor than black or green tea. 

Pu'erh Tea

A fermented tea using aged tea leaves. Some are even aged for decades before use.

I hope you have learned something new and exciting. I look forward to having tea with you! 

Thank you. 

Scones Recipe. 

Ingredients

- 3 cups all-purpose flour

·    ½ cup white sugar

·      5 teaspoons baking powder

·      ½ teaspoon salt

·      ¾ cup butter

·      1 egg, beaten

·      1 cup milk

Steps

·    Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

·   Step 2

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

·      Step 3

Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.

·      Step 4

Bake 15 minutes in the preheated oven, or until golden brown.