Category Archives: Tea Culture

Fujian Province of China

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On the southeast cost of China lies Fujian Province.

Fujian Province China

The Fujian Province of China is an ecologically diverse region of China that makes the perfect home for tea to grow. Located on the southeastern coast of China, Fujian is approximately 46,000 square miles, about the same size as Mississippi. It currently has a population of 38 million, 1 million higher than the state of California (the most populated state in the US). Fujian is home to many Chinese ethnic minorities including the Hui, Miao and Manchu to name just a few. The Silk Road turned Fujian into one of the most culturally diverse regions of China and the mountainous topography allowed the different cultures to settle and remain distinct over the centuries of migration through this area. This amazing mix of diversity in both people and land forms has created a region with diverse tea production and culture.

Terroir of Fujian Province

Fujian has a humid and mild climate, even up in its mountains. The average low temperature is 41°F and the high will get to around 85°F and averages around 40 inches of rain a year. Most of the tea in the Fujian province is grown in the mountains. Mount Wuyi is the most famous mountain in Fujian province and is part of a jagged mountain range that is a UNESCO World Heritage site. Most of the tea are planted on the eastern and northern slopes of this range to get the right mix of fog and sun.

The mild climate also makes this province home to a wide variety of fruits and flowers like bananas, lychee, olives, and jasmine.

History & Culture of Fujian Province

There is a saying in China that says if you travel 5 kilometers (3.1 miles) in Fujian, the culture changes, and if you travel 10 kilometers (6.21 miles) the language changes. This cultural diversity is attributed to the Silk Road, that travels through the entire province. Fujian is one of the oldest provinces, established during the first emperor of the Qin Dynasty (220BCE-206BCE) that has survived many dynasties intact. Its large coast lines created even larger trading ports along the coast and the Silk Road created large trading cities inland and brought in many different cultures.

To give you just a glimpse into the cultural diversity, the Hui are decedents of Arabic and Persian merchants and are one of the largest Muslim communities in China. Their dialect is a mix of Chinese and Persian. The Manchus are descendants of the Jurchen people, who were farming tribes in northern China and Siberia that came south bringing their farming and animal husbandry skills to the rest of China, including goat and cow milk production. While the traditions and dialects are different, generally all the cuisines focus on the the abundant seafood found on the coast along with the wide varieties of fruit and vegetable that grow in the region. The spicing on the dishes reflect the culture and heritage of the chef that produces them.

Famous Teas of Fujian Province

Jasmine Tea - Scented Green Tea and Liquor

Jasmine Dragon Tears – Scented Green Tea

Fujian Province is considered the birthplace of Jasmine Dragon Tears Tea, with its creation beginning during the Song dynasty (960 CE-1127CE). It is from Fujian that we get the pine smoked Lapsang Souchong, and where we can find great oolongs like Ti Kuan Yin as well assubtle black teas like Da Hong Pao.

The tea culture has been here since its beginning and has been influenced by the Silk Road. The oolong technique started here traveled the short distance across the Taiwan straight to Taiwan. The techniques for Jasmine tea traveled to other provinces like Huebi. For tea drinkers, Fujian is an important part of tea history and still plays a key role in the industry today.

Maharashtrain bhakarwadi – Indian Tea Snack

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Spiced Maharashtrain Bhakarwadi and a Cuppa

Indian treats to enjoy with your tea: Maharashtrain Bhakarwadi

Maharashtrain bhakarwadi is a sweet and spicy fried treat that originates from western Indian state of Gujarati. It is fun to make and a nice departure from your traditional British accompaniments to tea. I have made these by baking instead of the traditional frying. If you wish to fry, you will want a lighter oil like canola or corn oil for the frying and will keep each piece in the oil until golden brown (about 5-7 minutes).

Maharashtrain Bhakarwadi (makes about 25-35 pieces)

Dough:
1 cup of All Purpose Flour
1 cup of Chick Pea or Brown Rice Flour
2 tablespoon corn or potato starch
1 teaspoon chili powder
1/4 cup of sesame oil
1/2 cup of water
Additional water added by Tablespoon while kneading

Filing:
1/2 cup of dried unsweetened coconut
1/4 cup of sesame seeds
1/4 cup of poppy seeds
2 tablespoons of sugar
1/2 tablespoon of ground cumin
1/2 tablespoon of ground coriander
2 teaspoons of chili powder
1/4 teaspoon of Anise seeds
1/4 teaspoon of onion powder
1/2 teaspoon of Garam Masala
4-5 Mint leaves chopped
2 teaspoons of freshly grated ginger
1 clove of garlic grated
1/8 teaspoon of cinnamon
Juice from a 1/4 of a lemon

Set oven to 350 degrees Fahrenheit. Start by mixing together the ingredients for the dough. The dough will be dry and require additional water as you knead. The goal is to get the dough to stick together but not be too wet. When the dough is slightly shiny and no longer cracks as you knead but is not wet, you have found the right consistency. Cover the dough and move on to making the filing.

Dough rolled like a pizza crust with spices.

Maharashtrain Bhakarwadi dough and spicing.

This is a dry filing. You will mix together all the ingredients, including the lemon juice from a quarter of the lemon, and then take a little taste. If you would like a little more spice, add in 1/4 teaspoon of ground clove.

Cut the dough ball in half. Roll out half the dough to roughly 7 inch diameter circle. I roll on a sheet of wax paper to make it easier to roll the final cookie using the wax paper to support the dough.

Once the dough is rolled out. Sprinkle on lemon juice from the other quarter of the lemon you are wondering what to do with. If you already put it in your water, you can also used tamarind paste, just smooth on a thin layer. Pat down, press it into the dough, half the filling. Get it as close to the edge as possible. Then roll the dough into a long flute. Cut it into 1 inch pieces. Repeat this process with the second ball of dough and the other half of the filling.

Place each piece on a cookie sheet. You can brush the tops and outside with a little oil if you would like a darker color to the dough. They should bake in the oven for 30-40 minutes. At the 20 minute mark, pull them out and flip them over. Watch carefully after the 30 minute mark as you do not want the coconut or sesame seeds to burn. Once you start to smell the spices after the 30 minute mark, pull them out and get them on a plate.

You can serve immediately or put in an air tight container. They are good for about a week.

 

5 Fun Tea Quotes

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Mick Jagger, lead for The Rolling Stones, takes his tea at 3.

Tea is one of Mick Jagger’s “nasty habits”. Photo by Georges Biard – CC BY 3.0

Tea has been around so long in civilization that there are numerous tea quotes. Some are well worth repeating, and others only work in certain situations. Either way, every avid tea drinker should have a few of these at hand at share with our non-tea drinking friends and to just remind us how our tea drinking habit reflects our own personality and how we interact in the world. Most have an Asian or British bent, which is no surprise, but Americans have views on tea as well. Below are just five of of our favorites and little bit about each author. (This was much harder to limit to five than you can imagine.)

“Some people will tell you there is a great deal of poetry and fine sentiment in a chest of tea.”  – Ralph Waldo Emerson, Letters and Social Aims, 1875 CE, British Author

“You can never get a cup of tea large enough or a book long enough to suit me.” -C.S. Lewis, Famous British Author who lived from 1898 CE-1963 CE. His best known books here in the US are the Chronicles of Narnia, but he wrote many more.

“Moderation is the very essence of tea. Tea does not lend itself to extravagance.” Lu Yu, The Classic of Tea, 760 CE, The father of tea, Lu Yu was the first scholar to document in writing how to make tea and his Classic of Tea is one of our favorite tea books (link to tea book blog).

“There are those who love to get dirty and fix things. They drink coffee at dawn, beer after work. And those who stay clean, just appreciate things. At breakfast they have milk and juice at night. There are those who do both, they drink tea.”  -Gary Synder, Pultizer Prize winning American Poet born in 1930, whose work is often associated with the beat generation.

“I have nasty habits; I take tea at three.” – Mick Jagger, Lead Vocalist for The Rolling Stones. The irony in this one makes it too good to leave off this list.

Do you have a favorite tea quote to share?

Vietnam Tea Culture

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Vietnamese tea culture is heavily influenced by China, but it still has its own practices that are not Chinese. Tea is present at weddings, business meetings, meals, and important celebrations. It is said that any good conversation in Vietnam is only had over a pot of tea.

Vietnam Tea History

Tea traveled into Vietnam from China over a 1,000 years ago and became a part of everyday life within the country. As a country, Vietnam has spent most of its history gaining its independence from various countries that tried to claim it for their own. From China to France, Vietnam has had a tumultuous history of being invaded and ousting its invaders that is reflected in how they view tea and its place in life. One Vietnamese tea poem states “The yellow and green of the tea and the natural scent of flowers symbolize the country, rich in culture and natural resources. Bitterness at the beginning reflects the hard-working life of the people. The sweet and cool taste that lingers evokes the Vietnamese soul, sentimental and faithful.”

The Vietnamese tea culture is centered on bringing people together. Tea is viewed as binding together families and friends through sharing of the drink and stories. Tea is also a negotiator, able to dilute anger or solve disagreements through its soothing qualities and good conversation. For Vietnam, tea is a part of everyday life and consumed through out the day, not just in the morning. Street vendors serve both hot and cold tea through out the day at bus stops and other places where people are generally waiting. It is not uncommon for strangers to sit together at these vendor’s carts and strike up a conversation over tea.

Rise of the Tea Industry

Tea picker in plantation in Vietnam.

Tea Harvesting in Vietnam by Flickr User ePi.Longo (CC-BY-SA 2.0)

Vietnamese tea has boomed in both production and quality over the past forty years. Vietnam is the 5th largest producer and exporter of tea in the world. The bulk of its tea is exported to the United States for use in ready-to-drink or tea bag tea. The Vietnam Tea Association is working with local farmers to help them create their own brands both locally and aboard. Much like India has had success with branding Assam and Darjeeling teas, Vietnam is working toward the same geographic branding and production consistency to allow Vietnamese tea to be seen as a unique and valuable product in its own right.

Vietnamese tea is unique in its flavor profile. It is not always bitter, as mentioned above, but it definitely has that lingering sweet and cool taste. Whether it is a Vietnamese green, black or Lotus blossom tea, this country is capable of producing good quality tea and much more should be expected from them in the future.

Notable People in the History of Tea

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Statue of Lu Yu

Lu Yu – In Xi’an on the grounds of the Great Wild Goose Pagoda
Nat Krause
July 26, 2005, CC – 2.0

The history of tea is intertwined with religion, commerce, early notions of wellness and more. Understanding where tea has come from requires looking at the notable people who influenced the production and consumption this fine drink across the globe. Given that tea has been around for a few thousand years, there are many people to consider, from religious scholars, to corporate spies, and even accidental inventors. There are really too many, in fact, for one blog post so we’ve selected a few of our favorites to touch on briefly.

Lu Yu

As the man credited with documenting the production and consumption of tea in China, his work, The Classic of Tea, still has meaningful insights into ancient production of tea. Born in Hubei, in central China, Lu Yu lived between 733 and 804 C.E. This book gives a view into the Chinese practices around tea and its status as one of the seven necessities in life. The poems and quotes in the book are still relevant today, about 1200 years later!

Eisai

This buddist monk, also known as Eisai Zenji (or Zen Master Eisai) is credited with bringing tea seeds to Japan and planting them near Kyoto, creating the first tea farm in Japan. He is also credited with writing the first book about tea consumption in Japan during his lifetime from 1141 to 1215 C.E. His writings on tea are credited with spreading tea culture throughout Japan and setting the stage for the Japanese tea ceremony.

Robert Fortune played a critical role in the history of tea and its move to India.

Robert Fortune – An early example of corporate espionage.

Robert Fortune

As the botanist for the British East India Company, he is credited with stealing seeds and tea plants from China that where then taken to India to plant. While these initially failed, Fortune (1812 – 1880 C.E.) helped to identify the native camilia seninsis var. assamica, which is considered the backbone of Indian tea. He helped the British East India Company break the monopoly that China had on tea.

Arthur Campbell

Living from 1805 to 1874, Arthur Campbell planted camilia seninsis var. seninsis seeds in the Darjeeling region of India. Without him, the British East India Company would not have expanded tea production into Darjeeling and we would be missing a seriously good tea (see Darjeeling – The Champagne of Tea).

Thomas Sullivan

The story goes that in the early 1900’s Thomas Sullivan started sending tea samples to customers in small bags. Not knowing that this was simply meant as a convenient way to ship the tea, his customers dropped the entire bag in water, soon after complaining that the silk was too fine all the while demanding more tea bags from Mr. Sullivan. He was not the first to create it, but just make it a commercially viable design that was widely adopted. The first to patent the tea bag in the U.S where Roberta C. Watson and Mary Molaren. They were unable to turn their patent into a commercial business, but their design looks pretty similar to the modern day version minus the string to pull it out of the water.

There are so many people that have contributed to the history of tea through thousands of years and this is just a small sampling. Do you have a favorite?