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Myths & Legends At Last!

Myths & Legends Header Since I first announced I was working on a book called Myths & Legends of Tea, a lot has happened. For one thing, the project got delayed, interrupted, and re-prioritized for almost two years. For another, it was broken into four volumes. I am pleased to announce, however, that Volume 1 is done! The Amazon Kindle edition and the Apple iBook edition are available now. I’ll be posting some free excerpts and news about the book over the next week, interspersed with all of my World Tea Expo posts. This first volume in the series features six stories, each accompanied by a profile of the tea featured in the story, and a prologue that sets the stage. The stories are:

Prologue: The Origin of Tea

China, 2737 BC One of the most-recited myths in the tea world is that of Shennong, the legendary Chinese emperor who introduced agriculture to China, worked extensively with herbs to create the first Chinese pharmacopoeia, and invented acupuncture. In working with herbs, Shennong discovered that boiling water somehow made even “bad” water healthy to drink. One day, Shennong settles under a tree to relax with a cup of hot water. As he rests and waits for the water to cool, leaves from the tree blow unnoticed into his cup. After a while, he notices a heavenly aroma. He raises the cup to his lips and becomes the first man to enjoy what is now the world’s most popular drink.

The Japanese Tea Ceremony: Tea, Serenity & Death

Japan, 1591 It is never wise to offend a daimyo, as Tea Master Sen no Rikyū discovers when his patron Toyotomi Hideyoshi commands Rikyū to commit seppuku (ritual suicide). Rikyū, who developed the Japanese tea ceremony as we know it today, asks Hideyoshi for permission to conduct one last ceremony. Rikyū shares his philosophy, his poetry, and the beauty and serenity of the tea ceremony with four of his disciples. Each is given a gift and all but one of his disciples, Zen priest Nanpō Sōkei, leave the tearoom. Rikyū hands him a sword. It is time.

The Iron Goddess of Mercy

China, 1761 During the reign of the Qianlong Emperor, the sixth emperor of the Qing Dynasty, a poor farmer by the name of Wei is walking to market. He notices a crumbling abandoned temple of Guanyin, the Goddess of Mercy. Every time he passes the temple, Wei stops for a while to fix it up. He works on the pathway, the gates, the temple building, and the statue of the goddess. When he finishes, the goddess appears to him in a dream and gives him a reward: the tea plant that becomes the heart of one of the greatest oolong teas.

Earl Grey: This Water Sucks!

England, 1806 Lord Charles, soon to become the second Earl Grey, is content at his home in Howick Hall, save one unhappy thing: the water is terrible, and it produces quite an inferior cup of tea. He and Lady Grey have experimented to no avail, and they finally turn to a tea expert for help. Chen shows up at Howick with a huge chest of tea and a virtual mobile laboratory of bottles and vials containing everything from essential oils to ground herbs. We know the rest. Even though Charles goes on to become Prime Minister of the United Kingdom, his own fame will be eclipsed by the tea that bears his name.

Teatime in Georgia: The Birth of Southern Sweet Tea

United States, 1870 One oft-repeated story is that iced tea was invented in 1904 by a vendor named Richard Blechynden at the St. Louis World’s Fair. He was having little luck selling hot tea, says the story, and dropped ice cubes in the tea, creating the first iced tea. Nice story, but it doesn’t account for the 1879 cookbook Housekeeping in Old Virginia, which includes a recipe for iced Southern sweet tea. Where did iced tea really come from? Our version of the legend is set in Georgia, where a lady named Harriet Suggett is struggling to come up with an alternative to the popular alcoholic tea punches of the day for an event that includes members of the rapidly-growing temperance societies.

Oriental Beauty: The Braggart’s Tea

Taiwan, 1931 Huang is very good at keeping his head down. He comes from a prominent family that has been farming in Beipu for many generations, but since his father and brother were killed in the uprising almost 25 years ago, Huang has tried not to draw too much attention to himself. When his tea crop is destroyed by leafhopper insects, he is near despair. That field of tea is all that he and his mother, Lin, have to live on. The leaves are chewed, the tips have gone white, and his neighbors have already given up. But Huang doesn’t give up so easily!

Post-apocalyptic Earl Grey

Australia, 20 years from now The zombie apocalypse has spread mercilessly across the country. Only small pockets of the uninfected remain. Sam’s band of survivors is a small one, and they have resigned themselves to a long and difficult road ahead. It will be a much easier road, though, if they can only lay their hands on some tea. Earl Grey, perhaps. Little do they know how much that tea will change their lives… I am particularly excited about the cover of the book, which uses a photograph by Nicholas Han of the sunset over a tea plantation in Taiwan. Myths and Legends of Tea cover

Tea Around the World

Tea Around the World header

I came across a fascinating article the other day with pictures (and short captions) of tea as they drink it in 22 countries around the world. Obviously, picking one tea — and one style of drinking it — to represent an entire country is difficult, but they did an admirable job of it. What I appreciated, though, is that it got me thinking about the way we experience tea from other countries.

I was rather distressed that the caption they chose for the U.S. was:

Iced tea from the American South is usually prepared from bagged tea. In addition to tea bags and loose tea, powdered “instant iced tea mix” is available in stores.

Eek! As much as I enjoy a cup of iced tea on a hot day, I rarely stoop to tea bags, and never to “instant iced tea mix.” If you are one of my international readers (when I last checked, about half of my blog’s visitors were outside the U.S.), please don’t judge us based on that article!

Despite that, the article made me think about something: When we experiment with the drinks from other countries, we usually prepare them our own way. Yerba mate, for example. The traditional method of making mate in Argentina, Uruguay, or Paraguay is in a gourd, with water that Americans would call “warm.” Americans trying out the drink usually make it just like a cup of tea, using boiling water in a cup or mug.

With tea, many of us would have difficulty drinking a cup of tea like they do in another country. Follow that link above and look at their description of Tibetan tea (#5 on the list). I don’t know about where you live, but here in Montana, I can’t easily lay my hands on yak butter.

Nonetheless, it’s a lot of fun to research how people eat and drink in other countries and try to duplicate the experience. Even if you’re not doing it exactly right at first, it makes you feel connected with other people and their cultures.

Pouring Moroccan Mint tea

The teapot and glasses are as much a part of the experience as the tea is, as chelle marie explains

When my wife and I were dating, we discovered a Moroccan restaurant that we both loved: Menara in San Jose, California. They had fabulous food, belly dancers, authentic music, and — of course — Moroccan mint tea.

Kathy and I loved enjoyed watching them pour the tea as much as we enjoyed drinking it. We sat cross-legged on pillows around a low table. The server would place the ornate glasses — yes, glasses for hot tea — on the table and hold the metal teapot high in the air to pour the tea.

I am not a big fan of mint teas, generally, and I do not sweeten my tea, but I absolutely loved the tea at Menara (and no matter what my wife tells you, it had nothing to do with being distracted by the belly dancer).

When I made Moroccan mint tea at home, it never came out the same. There was always something off about the taste. I tried different blends, but just couldn’t duplicate the flavor. Then I decided to try duplicating the technique.


Take a look at that picture to the right (a marvelously-staged and shot picture from chelle marie). Look closely at the glass. That, as it turns out, is what I was missing. Pouring the tea from a height does more than just look good; it aerates the tea, which changes the way it tastes and smells.

You’ll find the same thing with a well-whisked bowl of matcha (Japan), a traditionally-made cup of masala chai (India), a frothy-sweet boba tea (Taiwan), or a cold, refreshing Southern sweet tea (USA).

If there’s a tea shop or restaurant in your area that makes the kind of tea you want to try, get it there first. Otherwise, read a few blog posts, watch a few videos, check out a good book, and give it your best try.

Tea is more than just a beverage; it is a window into the cultures that consume it. Embrace the differences. Enjoy the differences. Enjoy the tea!

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