Posted by Gary D. Robson
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.
Posted in Tea Books
Tags: Australia, bai hao, book, braggart's tea, bragger's tea, chanoyu, Charles Grey, China, earl grey, England, Goddess of Mercy, Guanyin, Housekeeping in Old Virginia, Howick Hall, iced tea, Iron Godd, Japan, Japanese tea ceremony, myths & legends of tea, oolong, Oriental Beauty tea, origin of tea, Qianlong Emperor, Richard Blechynden, Sen no Rikyū, seppuku, Shennong, southern sweet tea, sweet tea, taiguanyin, Taiwan, tea ceremony, tea legends, tea myths, tea origin, white tip oolong, zombies
Posted by Gary D. Robson
When we first joined #TeaAcrossAmerica, I had visions of a big bushy tea plant in the front window at the shop. I still think we can build a neat window display around it at some point. When our tea plant, Tea H. White, arrived, the temperature outside was well below zero Fahrenheit. Even the windowsill seemed awfully cold for a little cutting that had just been shipped halfway across the country. So we set him on the tea bar instead.
Tea H. started out as a decoration and a passive tool for raising awareness of American-grown tea. Every now and then, I’d point at him and say, “that’s a tea plant.” Perhaps I’d explain what the significance is of Camellia sinensis and talk about Tea Across America. Perhaps not. But that slowly began to change.
I found myself saying things like, “we could make black tea, white tea, green tea, oolong, and pu-erh, all from this plant here.” I was pointing at the plant a lot.
Then it got more specific. I’d point at the bud and leaf at the end of a branch and say, “this right here is where the plant concentrates its caffeine.” I’d point at a smaller, brighter-colored leaf and say, “this leaf would find its way into something like this oolong tea we’re drinking, but this big leaf down the stem would probably be broken into dust and stuffed in a Lipton teabag.”
In the last week, I’ve referred to little Tea H. White every day.
I brewed up some taiguanyin, and showed a customer the dried, rolled-up, tadpole-shaped leaves. Then I pulled an unraveled leaf from the infuser and held it next to a similar-sized leaf on the tea plant to show that it really is a whole tea leaf.
I showed someone the soil in the plant’s pot and explained that Camellia sinensis can grow on steep hillsides at high altitudes where other crops can’t thrive, and talked about what that’s done for the economy in places like Kenya’s Rift Valley.
I was talking about the ancient tea forests near Mannong and Manmai in the Yunnan province of China, and I walked over to Tea H. White and said, “little tea plants like this one can grow into 30-foot trees and live for a thousand years or more.”
Just today, someone asked what variety of tea Orange Pekoe is. I started to explain that it’s not a variety, it’s a grade. Then I went over to the tea plant and showed them what a pekoe is.
My tea plant has become an educational tool.
As I’ve said many times before, the primary job of a tea vendor today is education. Learn everything you can about tea, and then pass it on to your customers. It pays back in spades when you can find the perfect tea for somebody and they turn into a tea fan (and a loyal customer)! I live for the aha moment, when somebody really “gets” what tea is all about. Having a real, live tea plant sitting on the tea bar makes for more of those moments.
Someday, that plant will grow into a tea bush, and we’re going to produce a batch of tea from it. Between now and then, however, the plant will help to educate hundreds of people about the world of tea.