I can’t get very far in the mornings without a strong cup of coffee to jumpstart my day yet tea has always held a place of true affection for me. My appreciation for tea – and its role in my life – has grown along with my years.
My earliest memories of tea are the parties at which I served imaginary tea from a tiny made-in-China set to my dolls and stuffed animals. My mom provided the requisite animal crackers. Someone taught me that a cup of tea was more pleasurable if you held that little pinky finger high in the air. I tried to teach my dog Stinky to sit at my tea table and share a cup but, alas, he never mastered the art, especially the pinky part.
Memorable conversations with close friends have been shared over cups of fragrant tea, and some of the best chats with my daughter were during teatimes after our annual “Nutcracker” ballet outings. Tea has become my preferred drink of choice when I’m communing with girlfriends, recovering from the flu, sad over the passing of a loved one, in a life-transition funk, curled up with a good book or pondering the great mysteries of life. I think of tea as the drink that will bring me comfort in my old age, long after I’ve lost my passion for mocha lattes. (Maybe dirty martinis, too!)
While historians are not sure if tea originated in India or China, its roots are undoubtedly Eastern and those roots are as rich with restorative qualities as they are with flavor and fragrance. Some teas have proven health benefits while others have an almost mystically calming nature. There are thousands of teas, with as many variations as there are individual tastes. There are five tea families – white, green, black, oolong and pu’erh, a medicinal tea, all derivatives of the same tea plant; and there are the herbal teas. While herbal teas are not true teas, they have become increasingly popular due to their flavors, fragrances and soothing effects. “Tasting different teas is similar to tasting different wines. You must experience the different flavor, scent, color of each brew,” says Roseann Lin, owner of Tea au Lait, a shop opening next month in San Ramon. “When you begin to explore teas from different regions you will begin to understand the passion and appreciation so many people have for tea.”
We think of tea as the signature drink of the English but what’s the history of teatime? “Prior to the introduction of tea into Britain, the English had two main meals, breakfast and dinner. Dinner was a long, massive meal at the end of the day. The Duchess of Bedford is credited as the creator of teatime,” says culinary historian Linda Stradley. It seems the duchess found herself languid in the afternoons so her servants brought tea and light foods to stave off her hunger until dinner. Then she began inviting friends to join her at the afternoon meals, which included bread and butter sandwiches, assorted sweets … and tea. The practice took hold although inviting friends to afternoon tea has changed from pure practicality to social Èlan.
So, what’s the difference between low and high tea? “High tea is often a misnomer,” says Stradley. “Most people refer to afternoon tea as high tea because they think it sounds regal and lofty, when in all actuality, high tea, or ‘meat tea’ is dinner.” Low tea often focuses on elegant presentation and discreet conversation, not satisfying the appetite. “Afternoon tea (as it was usually taken in the late afternoon) is called low tea because it was taken at low tables (like a coffee table) placed near sofas or chairs generally in a large withdrawing room,” Stradley explains.
When I worked the high-stress life of a corporate executive, my favorite diversion from a 15-hour workday was afternoon tea, which is served at most large hotels. One year, I set a goal to experience the afternoon tea seating at every hotel surrounding my Washington, D.C., office. The weekly outing was therapeutic – it forced me to be still long enough to reflect and re-focus my energies. Moreover, the light meal energized me enough to generate better results in the remaining work time. (Thanks, Duchess Anna!)
Tea parties can be wonderful bonding experiences for ladies of all ages. Consider a tea party for your next special celebration -a bridal shower, graduation or to get reacquainted with a lifelong chum. Three or so years ago, I knew I would become close friends with someone when she invited me to her birthday tea party. She had baked scones, set up intimate tables of six for her guests and had young hostesses serve us tea from her favorite china teacups and teapots. Caroll’s remarks that day are imprinted in my heart: “It really isn’t the tea; it’s the spirit of the tea party. It’s what happens when we bother with the little extras that feed the soul and nurture the senses and make space for unhurried conversation. It’s sharing a cup of kindness with treasured friends.” (Not only did Caroll become my “soul” sister but we’re blessed to be in-laws since her son married my daughter in July!)
OK, you’re now contemplating a spot of tea, right? Like sipping good wine, making a good pot takes mostly time and intention to savor the experience. Determine the location, time and mood of your teatime. Add music, lighting, etc., to enhance the ambiance and reserve leisure time on both ends, then follow the recipe below. Re-discover the wonderful world of tea. Feed the soul, nurture the senses, and share a cup of kindness – even if it’s only with yourself.
Jacqui’s perfect pot of ‘Tea for Tu’
* Fill a pot with enough cold filtered water to fill two teapots. Bring water to boil and maintain a rolling boil.
* Fill the teapot with enough hot water to warm the pot as you prep.
* From your favorite blend, remove one teabag (or two tablespoons loose tea leaves) for every two cups of tea. Position your cup, condiments, utensils and tea treats on a tray.
* Pour the remaining hot water onto the tea or teabag(s) in teapot. Cover and steep 3-5 minutes.
* Remove teabags, pour tea, add condiments as desired. Enjoy while hot!
–Jacqui Love Marshall lives in Danville with her vintage-car-loving husband, two pugs and binders of recipes.
