I’m currently updating the Bradt guide to Uzbekistan, and while I was there (in October 2018) I drank little but green tea (the beer was awful) and really developed a bit of a habit. I brought some back with me (grown in Sri Lanka!) but it was impossible to keep the habit up – black tea (with milk) is just my default and I seem unable to change that. And I can’t stand coffee.
However, I was very happy recently to see the sixth edition of my Bradt Travel Guide to Georgia hot off the press, and also to receive my first batch of tea from a plantation in Georgia that I helped to crowdfund. The Renegades, an unlikely bunch of Balts (five youngsters from Latvia and Estonia) were seized by an urge to revitalise Georgia’s moribund tea industry and have now released their first harvest. I received a case with six different blends, both green and black, and each packet has far more information thanyou’d get on a standard wine bottle label – eg two leaves and a bud are plucked together, withered for 17 hours, rolled for 45 minutes, oxidised for 25 hours at 35° C, roasted for 25 minutes at 150° C, and finally dried for 20 minutes at 120° C. They also come with brewing suggestions, and are personally signed! It tastes great (I was amazed by how much the leaves swell up in the pot).
Having previously gone on a bit about beer and CAMRA, the Campaign for Real Ale, I feel it’s time to join the Campaign for Real Tea. Which doesn’t actually exist, but maybe the Renegade story is the start of a movement, coupled with the recent news that modern teabags are actually a form of single-use plastic, which of course we all hate, just like those throwaway cups. It’s not enough just to encourage people to rediscover the joy of tea, it’s also necessary to do it right. Firstly, no teabags – get a pot and use loose tea! Or a cunning little one-cup strainer like my sister uses.
Secondly, make sure the tea meets the water when the latter is actually just off the boil – the moment you cross the Channel from Britain to France or Belgium you’re confronted with waiters serving you a cup of hottish water and a teabag nowhere near the said water, and they are all totally unaware that the coloured water produced when the tea does finally meet the water is definitely not tea. For green tea, I gather that the water has to boil but doesn’t need to be quite as hot as for black tea – some people seem to hold the kettle high above them and pour in the manner of a fancy cocktail mixologist, to let the water cool just that little bit more.
Some people think I drink huge quantities of tea, but I don’t, I just drink a couple of bucketfuls twice a day – I seem able to down quite a lot while it’s still warm, while others sit and wait. Strangely, the same thing applies to beer – my first pint goes down pretty quickly, but after that I drink at the same pace as everyone else (well, almost). And I never go to cafés if I can help it and I don’t get on a train and instantly think ‘Must get a tea’ (train travel is far too enjoyable to seek a distraction activity anyway).
Rather bizarrely, I happen to have in front of me (no idea how I came by it) a print-out of British Standard 6008:1980, Method for Preparation of a liquor of tea for use in sensory tests – isn’t it great to know that tax revenue has been spent on researching the precise and perfect procedure for making tea? You need 2 grammes of tea per 100ml of water (to an accuracy of +/-2%), and it should brew for six minutes, which is far longer than I ever manage to wait. I could go off and write half a book while waiting. Milk is not essential, but can accentuate differences in flavour and colour, it seems. If desired, it should be poured first, to avoid scalding the milk), which is contrary to what most tea aficionados recommend, and the tea liquor should be at 65 to 80° C (a surprisingly broad range). The milk should be ‘free from any off-flavour’, which also seems a rather unscientific criterion.
Incidentally, I recently read that a quarter of the population are ‘thermal tasters’, who experience cold as sour and warm as sweet – I don’t think that applies to me. But I am accused of having an asbestos tongue. I remember when I was writing my guide to Uruguay noting that cancers of the mouth may be linked to drinking very hot maté (the herbal tea that everyone drinks there), but I drink black tea with milk (and I let green tea cool to the same sort of temperature), so I don’t think I’m at risk. I don’t like maté because it’s so bitter (or else it has to be served with so much sugar), which may indicate that I’m not a thermal taster.
But for those who do want their beverages at exactly the right temperature some new products are available. The Ember is sold in Apple stores (from £80) and is of course linked to an app on your phone to tell you when to take out your teabag (yuk). The Glowstone mug is a crowdfunded British venture, so I feel better about it, and it will keep a drink at the correct temperature for an hour – but it costs £129! I really think this may all have gone too far.
A friend (who will receive CART membership card 0002) recently visited the village of Shree Antu in Ilam, Nepal (just across the border from Darjeeling in India), to stay in community homestays (see this also) and learn all about tea. It sounds great! While researching the Uzbekistan book, I also came across this blog and this one by people who are travelling the world and reporting on the tea and coffee they consume along the way. Amazing how focussed people can be in this blogging lark. And now there’s a book too, The Life of Tea: a journey to the World’s Finest Teas by Timothy d’Offay (illustrated by Michael Freeman), published in 2018 – I trust they’ll follow it up with The Life of Pie….