My Tea Break

Rediscovering Tea around the world

Monthly Archives: September 2011


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Kettles! – Chaleiras!

As you may know, water is a key element to ensure you drink a good quality Tea. Tea not only requires water with a specific Ph, but each Tea also requires different temperatures. Please check our post about water. - http://blog.myteabreak.com/2011/03/30/the-importance-of-water/

But how do you know the water is at the right temperature? Or you use a thermometer or, more easily, you can buy a kettle with specific temperatures. I have been looking on the internet and here are some ideas! You have different designs and prices.

http://www.houseoffraser.co.uk/Russell+Hobbs+14743+Glass+Touch+Kettle/124886005,default,pd.html dsf

http://www.houseoffraser.co.uk/Bosch+Bosch+Styline+White+Kettle+TWK8631GB/146809566,default,pd.html

http://www.overstock.com/Home-Garden/Breville-BKE820XL-Variable-Temperature-Kettle/4573004/product.html?cid=133635

http://www.oldrids.co.uk/Electricals/Philips_Temperature_Control_Kettle_Stainless_Steel/Product

Happy Tea Break,

Mariana

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Chaleiras!

Água é um elemento chave para garantir que bebe um chá de qualidade. O Chá precisa de água com um específico Ph e há uma temperatura própria para cada Chá. Para mais informações sobre água, pode consultar o nosso post -http://blog.myteabreak.com/2011/03/30/the-importance-of-water/

Mas como sabemos se a água está na temperatura ideal? Ou usamos um termómetro, ou, de uma maneira mais fácil, podemos usar uma chaleira mais apropriada para Chá. Estive à procura na internet e existem várias opções com diferentes designs e preços.

http://www.houseoffraser.co.uk/Russell+Hobbs+14743+Glass+Touch+Kettle/124886005,default,pd.html dsf

http://www.houseoffraser.co.uk/Bosch+Bosch+Styline+White+Kettle+TWK8631GB/146809566,default,pd.html

http://www.overstock.com/Home-Garden/Breville-BKE820XL-Variable-Temperature-Kettle/4573004/product.html?cid=133635

http://www.oldrids.co.uk/Electricals/Philips_Temperature_Control_Kettle_Stainless_Steel/Product

Tenha um óptimo dia,

Mariana


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New Tea Lover’s Treasury – a great Tea book

Reading while drinking Tea is one my favourite things. So I couldn’t be more happier last June when my good friend Dia Marchionne gave me a great Tea Present – “New Tea Lover’s Treasury” by James Norwood Pratt.

Source: booklover.tumblr.com via Prof on Pinterest

James Norwood Pratt is one of the world’s leading authors on Tea with over twenty years of devoted exploration and passion and several books published such as “James Norwood Pratt’s Tea Dictionary”, “The Tea Lover’s Companion”, “Reading Tea Leaves”. JNP was named Honorary Director of Imperial Tea Court, America’s first traditional Chinese teahouse which opened in 1993 in San Francisco.

Being from North Carolina, JNP remember Tea from his childhood. Later on,  JNP moved to California and became a wine critic. However he had to turn to Tea.

JNP says “Wine, once my friend, my beloved, had turn into my deadliest enemy. With no expectation of ever again finding her equal, I turned to Tea, as much out of despair as self-defense. (…) At first it was simply a fluid safe to drink in great quantities and therefore suitable for a compulsive drinker such as myself. Tea gives you something to do and satisfied my need for ritual observances, occupying my hands not with glass and corkscrew but objects still more pleasurable to handle and behold. Importantly I found it is a social drink to share and create occasions with friends. After many months my alcohol-ravaged sensibilities also began to notice that Tea, while no intoxicant, most definitely produces a high all its own – a state of heightened alertness, of tranquility and freedom from care, of ruddy cheeks and sparkling conversation. Tea exhilarates.” (Pratt, 1999)

The book explores the history of Tea, the various Teas around the world, the producing regions and its characteristics, Tea rituals and advice on preparation.

Tea will never taste the same after you read this book.

I couldn’t agree with the following quote from the book: “People who grew up believing Tea is just a commodity like oatmeal are discovering it is a beverage like wine, but one you can drink all day long. Once a person learns, usually from friends, how Tea is made a daily practice, it becomes more than just a product, but one’s ally in greeting the morn and companion solacing the midnight. Tea Life, you might call.” (Pratt, 1999)


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Interview with Thuy Tien, from MÙI-Gourmet/ MÙI- Concept shop

As you may remember, Tania and I went  to Porto, Portugal, in July to meet new Tea houses and shops.

We were very lucky that on my way from London, two days earlier, I read an article on the flight about Thuy Tien the owner of MÙI-Gourmet/ MÙI- Concept shop in Porto.

Thuy has been very kind to answer a few questions for our blog.

M&T. When did your shop open?  TT.  On the 4th June 2010

M&T. Why did you decide to open Mùi Concept shop? TT. I had a show-room since 2007 and I was also working with restaurants, Tea houses, hotels and others. At Christmas 2009, I was invited by Dr Paulo Carvalho, Hotel Infante Sagres General manager, and a common friend Adélio Gomes, to have a Christmas sell in an old bookshop in Baixa. It was a success! It was the costumers that gave me the energy to continue. I looked for a new place and after a while I found the perfect space at Centro Comercial Bombarda in Rua Miguel Bombarda.

To the different Teas and tisanes we added modern Tea accessories of porcelain, stone, iron and more. We also introduced artefacts from Vietnam.

We believe the public likes our products and some of the costumers became very good friends of ours.

M&T. Do think about expanding your shop to other cities? TT. It has always been MÙI-Concept´s idea to expand like a franchising.  We would love to have other shops with  MÙI-Concept´s name.

M&T. Where does your inspiration to create new Teas comes from? TT. From meeting special people, from unforgettable moments, from a challenge.

M&T. What do you look for when buying Teas for your shop? TT. It´s  originality, the fact that it stays in your sensory memory after tasting a good Tea. Also, not forgetting the estetics and  its genuinity.

M&T.  How does Tea makes you feel? TT. It makes me feel good, or wistful. It reminds me of a special momento or someone. My son has told me “Mum, Tea really fits you!“. The more recent event of my personal satisfaction , was when my 22 months old grandson – Lois – started to drink tisanes and tasting His grandmother´s Tea.

“I am always learning with Tea, by listening and sharing this love with others.”

For more information, please check the following online article about Thuy Tien.  http://www.upmagazine-tap.com/en/2011/07/thuy-tien-vietnamese/

Happy Tea Break,

Mariana

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Como são capazes de se lembrar, em Julho deste ano, a Tânia e eu estivémos no Porto, para conhecer o mundo do Chá nesta grande cidade. Por coincidência, quando vinha de Londres, li um artigo na revista da TAP sobre a  Thuy Tien, dona da MÙI-Gourmet/ MÙI- Concept shop. Foi assim que lá chegámos e descobrimos esta loja de Chá extraordinária.

A Thuy respondeu a umas perguntas para o nosso blog.

M&T. Quando abriu a sua loja? TT.  Dia 4 de Junho 2010

M&T. Como surgiu a ideia de abrir a loja mui concept ?  TT. Antes de abrir a loja ao público, tinha um show-room desde 2007. Tinha começado  a trabalhar com lojistas de revenda, restaurantes, casas de chá, hotéis…  No Natal 2009, ao convite do Director Geral do Hotel Infante Sagres, Dr Paulo Carvalho e um amigo comum, Adélio Gomes, organizamos uma venda de Natal na antiga livraria na Baixa.  Foi um sucesso. Foi o público que nos entusiasmou a continuar.

Tivemos que procurar um novo espaço para a nossa loja. Depois de várias buscas e tentativas, um charmoso espaço fiocu disponível no Centro Comercial Bombarda, na Rua Miguel Bombarda.

Aos vários chás/tisanas da exclusividade da Mùi-Gourmet e da minha autoria, acrescentamos inúmeros acessórios de Chá com linha contemporânea em louça e porcelana ou pedra esculpida,  bem como  bules/chávenas em ferro fundido do Japão. Vietnamita “oblige”, introduzi os artefactos em laca, seda, bordados… do Vietname num espírito de comércio justo.

Continuamos a ver que o público gosta dos nossos produtos e alguns clientes já tornam-se os nossos grandes amigos.

M&T. Pensa expandir esta loja para outras cidades?   TT. Está no projecto  da  MÙI-Concept, o que se chama franchising.   Devagar mas seguramente, é o lema do meu trabalho, mas gostaria de ter outras lojas com nome de MÙI-Concept.

M&T. De onde vem a sua inspiração para criar novas receitas de chá?  TT. Do encontro com pessoas especiais, dos momentos memoráveis, dos desafios próprios.

M&T. Qual o critério e o que procura quando compra chás para a sua loja?  TT. A sua  originalidade, o facto de ficar na memória gustativo, olfactivo,  depois de os provar, sem esquecer a parte  estética e  a sua genuidade.

M&T.  O que é que o chá a faz sentir?  TT. Faz-me sentir bem ou saudosa (porque saudades nem é sempre positivo). Faz-me lembrar daquele momento, daquela pessoa . O meu filho disse-me :” Mãe, o chá fica-te tão bem !”. A minha mais recente satisfação foi quando ganhei um novíssimo adepto da tisana na pessoa do nosso neto, Lois de 22 meses,  a provar e gostar  do/o “chá” da avó.

“Aprendo sempre a andar nesta via do chá , ouvindo,  descobrindo e  partilhando este gosto  com os outros.” 

Para mais informações sobre a Thuy Tien pode ver seguinte artigo online. http://www.upmagazine-tap.com/2011/07/thuy-tien-vietnamita/ 

Tenham um óptimo dia,

Mariana



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Glenmorgan Tea Estate

Do you believe in the Six degrees of separation theory? It basically states that anyone  can be connected to any other person on the planet through a chain of acquaintances that has no more than five intermediaries. 

Well, I can tell you that I’ve visited Glenmorgan Tea Estate in the Nilgiri Hills and had the pleasure to meet Mr. and Mrs. Vadera through a chain of three intermediaries! My friend and Tea partner Mariana worked with Veronica in London, who’s really good friends with Sonali, whose parents own Glenmorgan Tea Estate and kindly invited me the visit them.

I had less than 24 hours but I knew I couldn’t miss this opportunity and I am so glad I made it. I had the amazing opportunity to meet this wonderful couple who welcomed me to their home as if part of their family, see the amazing views of Nilgiri Hills, a visit to Glenmorgan Tea Estate, tasted a lot of Tea while chatting with Indu and even tasted fried Tea leaves.

The Family History:

Rasik and Indu were born and got married in Uganda. Rasik’s father, a man with a great business vision, had coffee, Tea and sugar cane plantations in Uganda but in 1958 decided to invest in land back in India and bought Glenmorgan Tea Estate which had around 250 acres at the time. During Uganda’s independence in 1962, Rasik and Indu got back to India and started developing Glenmorgan Tea Estate.

Glenmorgan Tea Estate:

India has always been known for Black Tea but in 1969, Glenmorgan Tea Estate started making green Tea to Japan. At the time, everything was done by hand but after a while they imported machinery from Japan. Over a period of time, they developed the market for US and Morocco. Nowadays, their biggest client is Lipton US.

Glenmorgan Tea Estate now has 500 acres, 400 workers (plucking and sorting is all done by female and male work in the factory) and produces around produces 3000 to 4000 kg. of  made Tea per day. Glenmorgan Tea Estate is certified by the Rainforest Alliance which means they follow the three pillars of sustainability — environmental protection, social equity and economic viability.

Rasik showed me all the steps which starts with the plucking, followed by roasting, rolling, rotary drying, sorting and packaging.

When asked about what has changed in the world of Tea during the last years, Rasik explains that interest in Green Tea has increased even in India, where Black Tea is King.

Rasik’s favourite Tea is Glenmorgan. He believes you get used to a particular taste and Glenmorgan green Tea has a light, mellow and smooth taste.

If you’re ever in Southern India I highly recommend that you visit the Nilgiris. The Nilgiris, which literally translates into “Blue Mountains” are located in the state of Tamil Nadu.  The hills are beautiful and are named after a local flowering shrub that blossoms once every twelve years, covering the hills in purple-blue flowers.

I already promised Indu and Rasik that I will be back to Glenmorgan during the next purple-blue flower blossom. :)

Thanks to Mariana, Veronica, Sonali for this introduction and to Rasik and Indu for the amazing experience.

Happy Tea Break.

Tania

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Green Kiss

During our Tea journey in Porto you might remember that we found some delicious green Tea chocolate at the MÙI-Gourmet/ MÙI- Concept shop.

I bought some to bring home and yesterday decided to indulge myself with one. It is absolutely delicious so I had to go deeper and find more about this delicious Green Kiss from Keiko Tea.

Keiko Tea focus on rare high quality Premium organic Japanese Tea. The Keiko line of green Tea include Matcha, Hojicha, Genmaicha and Benifuuki.

But they have set the bar hight for those who create gourmet products with Tea with their line of Tea candies which include Green Tea flavoured drops, Green Tea nougat sachets and the famous Green Kiss chocolate bar. The Chocolate is produced using Keiko green Tea organic powder, organic cocoa butter, organic milk powder and organic raw sugar cane.

I bet you’re dying to try one of these bad boys. :) If you’re in the US you can order online but you can also find Keiko Tea products in fine Tea Houses, gourmet or organic stores around the world.

For more information and to find your local store go to http://www.keiko-tea.us/.

Happy Green Kiss.

Tania


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Tea in Portugal – Chá em Portugal

Did you know there is a Tea Plantation in Portugal? To be more exact in the Azores – The Azores are an archipelago of nine islands situated in the mid-Atlantic Ocean and Tea is produced in the island of S. Miguel.

It is believed that Tea was introduced in Azores in 1755, however, it was not until 1820 that initial trials for commercial production started. At the moment, there are two factories still in operation – The Gorreana (founded in 1883) and Porto Formoso (which reopened in 2001). The Gorreana is the larger plantation, of about 50 hectares (equivalent to 124 acres). They mainly produce black Tea, but there is also a limited quantity of green Tea being produced.

The black Tea from Gorreana comes in three different grades: Orange Pekoe, Pekoe and Broken leaf. Their green Tea is known as Hysson.

When you visit Azores, (which is really worth it!), You should organise a Tea Tour to one of the factories. The best time to go is between April and September, where you can see the Tea being processed – witted, rolled, fermented and dried.

Unfortunately I didn’t have the opportunity to visit our Portuguese plantations yet. However, a very good friend visited recently and shared some pictures! Thank you!

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For more information please check their websites: http://www.chaportoformoso.com/

http://www.gorreana.net/

Happy Tea Break,
Mariana!
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Chá em Portugal

Sabia que existe uma plantação de Chá em Portugal? Mais concretamente na ilha de São Miguel nos Açores.

Pensa-se que o Chá foi introduzido nos Açores em 1750. No entanto, só em 1820 se começa a produzir Chá para fins comerciais. Neste momento, existem duas fábricas activas – a Gorreana (fundada em 1883) e a de Porto Formoso (reaberta em 2001). A plantação Gorreana é a maior das duas, tendo cerca de 50 hectares. O Chá produzido é maioritariamente preto, sendo que também se produz uma quantidade limitada de Chá verde.

São produzidos três tipos de Chás preto na plantação Gorreana: Orange Pekoe (preto aromático, com um nível intermediário de Teína), Pekoe (com o maior teor de teína) e Broken leaf (com o menor teor de teína). Relativamente ao Chá verde, a Gorreana produz o Chá verde tradicional e Chá verde especial, que é mais aromático que o primeiro.

Quando for aos Açores, pode organizar uma visita a qualquer uma das plantações. A melhor altura é entre April e Setembro, podendo assistir a todas as fases de produção do chá. Infelizmente ainda não tive a oportunidade de visitar as plantações portuguesas, no entanto, um grande amigo esteve agora nos Açores e mandou-nos umas fotografias. Obrigado!

Para mais informações visite os seguintes websites: http://www.chaportoformoso.com/

http://www.gorreana.net/

Mariana!


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Milk with Tea or Tea with Milk?

Since we started the blog, many people have asked us, what is the correct way of mixing Tea and milk – should the milk be poured into the Tea, or the Tea into the milk?

When Tea arrived in Europe, people did not drink it with milk. However, at the end of the 17th century, adding milk to the cup started to spread, as it would soften the bitter taste of the Tea. By the 18th century British people would add milk to all kinds of Teas – this costume also spread to all British colonies.

Let me tell you that there is no easy answer… some people are of the view that the milk should be poured into the Tea as it is an easy way of controlling the colour and strength of the Tea. These people also say it is a question of etiquette.

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Other people say that you should put the milk first, as the two liquids will mix better.

So, I guess it is a question of personal taste. I don´t drink milk, so for me its easy!!

Happy Tea Break,

Mariana!

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