Crowd pleasers...

Today we set off on an adventure. A tea adventure!  What did the day have in store for us...only time would tell.  We ventured to the backstreets of Redfern to find a quirky arty venue which houses the famous farmers markets every Saturday.  But today, it had come alive with a world of tea.  This place was teaming with tea aficionados, tea lovers, tea enthusiasts, tea purveyors, and people who were just keen on discovering more about the leaf rather than the bean.  They came in the thousands...searching for a cuppa that would change their world, or at least their daily ritual.

As we peered over the ramp at the thronging crowd beneath beams of metal, we could have easily thought we had been carried away to a colourful bizarre, but this one was full of only one thing, a golden brew promising a journey of discovery. The crowd was swept along trying elixirs from each stall and offered tiny cups of sustained energy, flavoursome tinctures, soft and sweet notes and exotic blends to please the palate.  So many new teas to try - an exploration of taste, texture and aroma – a heady mix of calming, soothing, invigorating and stimulating.

What I noticed today was a thirst to find our more.  People are loving tea, especially unadulterated speciality tea. People are wanting to incorporate tea into their daily lives.  People are keen on trying something different, on wanting to explore the unexplored and educate their palate (and their soul).  Today tea showed us just how universal its appeal is and just how fun the world of tea can be.

If you can't get enough, the Australian International Tea Expo is being held in Geelong, Melbourne on 17 - 18 October, 2015.

Hint: Next time you are feeling adventurous, try something new!  Surprise your tastebuds, mix things up, reach for a tea that doesn’t have your name on it (maybe it has, it might just be spelt differently), or heck ...make your own!  Tomorrow is another day and remember your fall-back position isn’t going anywhere.

- Words and image contributed by Tea Master & Master Tea Blender, Suzi van Middelkoop from Tea by the Sea.

Not quite tea...

Don’t feel like caffeine? Or maybe you aren’t feeling 100%? This is when herbal teas can come into their own – many of which have anti-viral and anti-bacterial properties.

If you are feeling fluey – a pot of thyme tea does wonders for a cough and congestion. It is very high in iron which can give you that extra lift when you are feeling run down. You could also try some lemongrass which is high in anti-oxidants and anti-inflammatory properties with fresh ginger to soothe and warm you. Ginger is said to be good for chills as it is spicy, also good for aching muscles and nausea. If you prefer the traditional throat-soother, try ginger, honey and lemon juice to boost the immune system. Lemon balm is also said to strengthen immunity.

Chamomile is excellent for expelling tension, an upset stomach or nausea and helps to calm and incite restful sleep. Peppermint is also good for digestive problems and nausea. It is calming and cooling so can help reduce fever, congestion and because of its menthol content helps us breathe easier. Rosehip is very high in Vitamin C which is another good tea to have in the cupboard during Winter and especially effective when brewed with a cinnamon quill (said to clear the mind), a clove or two and a wedge of orange. But it is equally effective as an iced tea in summer with peppermint leaves, lemon and ice!

Along with fresh thyme, elderberry is often used in cough syrups so is particularly good for treating coughs, upper respiratory tract infections and sinus infections. Rooibos tea is also a great choice as it is high in mineral content and has anti-spasmodic and anti-viral qualities. It can help reduce inflammation and allergies, stomach cramps, headaches and improve circulation. It also helps you relax and have a good night’s sleep and is safe for children.

These are just some of the teas you can try from nature’s pharmacy which will leave you feeling a whole lot better.

Hint: Next time you are feeling out of sorts or run down, reach for a cup of herbal tea!

NB: Herbs can have interactions with certain medications and other herbs, so check with your doctor before drinking herbal tea. Please also check with your doctor if you are pregnant which teas are safe for you to drink.

Words and image contributed by Tea Master, Suzi van Middelkoop from Tea by the Sea.

No Cup Like Home

 

If you are lucky enough to explore the world, why not explore the world of tea.  There are so many different types of teas you can try.  I don’t mean just black, green, puerh, oolongs or white teas (or even yellow, blue or red teas).  Try a first or second flush Darjeeling from India, a high grown tea from Ceylon, silver tips from China or an oolong from Taiwan. 

Try to avoid flavoured teas as they don’t allow you to taste the real essence of tea you are trying.  Each tea has it’s own natural flavour profile.   Next time you go for something new, close your eyes and inhale the smell of the dry leaf, and then the wet.  Drink in the aroma of the steaming cup of choice before you taste it.  What can you smell?  Do you notice any stone fruits or a nutty roasted flavour?  Is it sweet or savoury?  Now taste it.  Does it taste the same as it smells?

If you are feeling adventurous try a tea type you have never tried?  On a recent trip to Europe I discovered a white Darjeeling – the flavour was so delicate with hints of peach and the leaves were downy and soft.  It was so refreshing and light but full-bodied at the same time if that could be possible.  It was wonderful to try something new.  Discover your own new favourites.  Or if you’d prefer to stick to something similar to what you are used too, perhaps just go for another type of black tea. How about a Keemun, Assam, Nilgiri or Yunnan? 

Having discovered several new teas on my travels, it was even more delightful to come home to my usual daily cup. 

Hint: Next time when you are out and about I encourage you to try something different.  Ask for a loose leaf cuppa, and go for something you wouldn’t normally have.  It makes your favourite cuppa at home all the more special.

Words and image contributed by Tea Master, Suzi van Middelkoop from Tea by the Sea.

The Yin and Yang of Tea

 

The history of tea is steeped in oriental traditions in more ways than one. 

Sometimes when you reach for a cuppa, you are searching for a robust or bright tea or cuppa with substance.  This is what I describe as a man’s cup – something with body that enlivens the spirit and reawakens the senses.  You might enjoy this cup if you’ve been on your feet all day or had a particularly busy day and just need a moment or two to regroup and recharge.

You know what type of tea I mean by this once you’ve taken your first steaming sip.  You lean forward, drink from your trusty every day cup and then you relax back into your chair and go “aaah, that’s better”.  Sometimes you’ll even hold the cup to your body and allow your hands to encompass the full expanse of it as you enjoy its warmth and take in its strength and aroma.  This is what I call the invigorating cup – or a cup full of yang.

If, on the other hand you feel like you need a soothing or gentle cup of tea because you feel vulnerable, or weary of soul or in need of some TLC, then through instinct you will probably choose a tea which I describe as having female qualities.  Tie Guan Yin or Kuan Yin for instance is a wonderful example of a yin tea – it personifies the very essence of yin – it is sustaining but at the same time is receptive and giving.  Kuan Yin’s western name is the “Iron Goddess or the Goddess of Mercy” and is type of oolong grown on the highest mountain in the Anxi region, in the Fujian Province of China.  It is said to be one of the few teas created through divine inspiration.  It is shares similarities to green tea but offers a buttery floral finish which you can tell has been processed in a way that brings out all its femininity.  It particularly complements desserts and fruits.  Not only does it offer a beautifully well rounded, smooth but light cup full of delicate flowery notes, the leaves fully open again.  As the leaves unfurl they reveal themselves in their full glory - strong, intact, juicy, pliable and rich in colour.  We drink in its quiet strength.

Hint: Next time you reach for a cuppa – take note of the energy of tea.  Each tea offers you so much by way of how it has been processed, its delicate or robust flavour profile, its colour, its depth and even the cup you choose to drink from.  Enjoy and appreciate the very essence of the tea.  

Words and image contributed by Tea Master, Suzi van Middelkoop from Tea by the Sea.

A World in a Teacup

 

Anyone who is asked what their favourite cup of tea is, always knows!  It could be a passing whim, but usually it’s the old faithful.  Maybe you have a penchant for going green or maybe you like it light?  Or perhaps you are one of those who can’t go past a nice strong cup of tea (often a tea bag will do) with milk and sugar to sink one’s teeth into or stand a teaspoon in!  Sometimes one might choose a tea that suits their mood?  Or even more sophisticated, one that suits their food! 

I can’t quite go past a Darjeeling from India – it’s not quite black but not quite green either but has characteristics of both.  It’s got oomph but it’s also delicate.  It’s refreshing but has substance. It has depth but is light. 

Darjeeling has elegance and style.

Tea is such an individual but universal thing – it can be enjoyed in quiet solitude, or shared with a colleague, close friend or a lover.  It means lots of things to lots of people and carries you across the globe within seconds of taking your first sip.  Are you able to inhale the mist from a rocky outcrop?  Perhaps you can imagine yourself in a cafe in Paris dunking madeleines in a cup of thick syrupy tea?  Maybe you might find yourself drinking in the downpour of a hot Monsoon rain and running for cover to the smell of boiling milky chai?  Or you maybe you can escape amidst a field of jasmine flowers enjoying all the heady senses?

Hint: Next time you sit down to your favourite cup of tea, drink it with all your senses.  Make it a sensorial experience.  Each cup offers you a worldly adventure – see it as a ticket with no set destination as having already been paid.

Words and image contributed by Tea Master, Suzi van Middelkoop from Tea by the Sea  

Tea - A Taste Sensation

Tea is one the most consumed beverages in the world and comes from every lush corner of the world.  It is harvested under strict conditions and the way it is processed ensures the integrity of the leaf and flavour remains.  Sometimes you can taste the rain, the warmth, the dew and mist.  Sometimes you taste the moist earth and cool rock from where it has grown.  If you are lucky you might even taste the ocean spray from a few miles away.  This is what is referred to as terroir  - a French word used to describe the "geography, geology and climate" of where the tea is grown. 

If you are after a robust and malty cup, try an Assam from India.  This is a tea that offers a smooth palate with no rough edges or hint of tannin – you can taste the sun and monsoon rain.  If you are after a light floral perhaps you might like to try a delicate Tie Kuan Yin from China or a milky oolong from Thailand – you can taste the lush, green flowery notes.  Or maybe try the shade grown Kyroguro from Japan and enjoy its vibrant, marine tinged savoury profile.

Hint: Next time you are choosing a tea – close your eyes while taking in the smell of the dry leaf and then drink in the aroma of the brew.  See where it takes you...

-  Words and images from Tea by the Sea – Tea Master, Suzi van Middelkoop

It's All In The Leaves

 

One of the lovely things about reading leaves is the opportunity to sit quietly with your cuppa.  There is a sense of calm and a feeling that comes over you much like your soul taking a deep breath from the inside.  You cradle the cup in your hands and feel its warmth extend from your fingertips to the palms of your hand. You drink in the aroma and watch the steam rising elegantly from the cup, coming somewhere from its source.  From a moment of reverie you look up at the person you are reading for and note as they hold the cup to their heart, their eyes are closed and a relaxed expression on their face.  Sometime even a smile.  The tea does that to you.

Tea leaf reading is a dying art so one I feel very privileged to have been taught. My teacher and mentor taught me the ancient ritual of turning the cup.  The cup is turned several times for love, money and wishes and then turned over to reveal an array of wonderful pictures.  It never ceases to amaze me the pictures the leaves are able to create which all help us put things into perspective.  Sometimes there are lots of pictures.  Sometimes there is only one predominant image.  Each cup is as unique as the person being read for.  I am always in awe that I am there to share that with people.  Reading and receiving a reading is special. 

Hint: Try reading your own cup at home and learn to see the pictures.  It’s like cloud watching – see what wonderful image forms in yours.  Use a large leaf tea with golden tips for the best results.

Words and photo contributed by Suzi van Middelkoop
Certified Tea Master and owner of Tea by the Sea

Tea Tastes Better in a Teacup

When most people think of tea – they usually think about a nice strong cup of black tea (usually English or Irish Breakfast) with a touch of milk and two sugars. The kettle boils, the trusty teabag goes in the mug and is left there while the brew gets stronger and darker. The teabag is rescued after about five minutes and every last drop of water squished out of the bag as it is wrapped around the teaspoon and squeezed to an inch of its death. Usually a slurp or two is taken while we madly rush around doing other things at the same time.

Tea has made a long and sometimes arduous journey to offer you its brew. Wouldn’t it make sense to take the time to really enjoy that cup? In order to do that, let’s start with a cup, not a mug. Maybe you already have a favourite one hiding in the cupboard that you never use, or it only comes out at special occasions? Make today a special occasion! Drinking real tea out of a cup and saucer brings life to your tea. If you don’t own one, make it your mission to find the perfect one for you. Find yours at a market, the op shop, a department store, online or maybe even ask your gran – she’d be delighted.

Hint: Surprise yourself, and enjoy a new ritual - brew a pot, sit down and drink in a moment of calm – just you and your cup.

Words and photo by Suzi van Middelkoop
Certified Tea Master and owner of Tea by the Sea.
 

For the Love of Tea

I have a love affair with tea. I love how it looks, I love how it smells, I love how it tastes. I even love the ritual of getting there.

I can hear the water coming to a soft rolling boil. Languid, enlarged bubbles rise to the surface of the kettle. There’s a slow anticipation but hurried desire not to miss the precise moment in which to remove the heat in order to capture its essence.

My olfactory nerve is overwhelmed by the sweet smell of dew, honey and misty mountain air. I touch the delicate leaves with my finger tips – under the fine soft fur I sense the moisture within the leaf plucked at sunrise.

The cup I choose is pink and round as the leaves sway and swirl while the water encourages them to dance. It is then I give thanks as my cup overflowth. Tea trancends time and place and gets to the heart of things. Where will your tea take you today?

Hint: Respect the tea and handle with care and it will love you right back...

Words and photo by Suzi van Middelkoop
Certified Tea Master and owner of Tea by the Sea.

Keep Calm and Drink Tea

Stressed, over worked, everyone wanting a piece of you? At boiling point? It's time for a break!
A real tea break we mean. Learning the art of taking tea may just you offer more than you think.  

Did you know tea is said to have almost 10x the amount of antioxidants found in fruit and vegetables? Antioxidants protect your body from physical damage caused by mental or emotional stress. They reduce signs of aging, help lower blood pressure and cholesterol, are great for the skin and boost immunity.

Tea also contains an amino acid found in its highest concentration in green tea, called l-theanine which is proven to reduce anxiety. When consumed with small amounts of caffeine (a combination only found in tea) keeps us alert while maintaining a sense of calm, without the jitters and the instant hit you get from a cup of coffee.  

L-theanine stimulates Alpha brain activity, scientifically known to be induce a meditative state - relaxed but effortlessly alert and able to tackle tasks.  Studies show it can improve mood, reduce stress and help keep us focussed for longer periods of time as well as improve mental clarity. This can take affect within 20 minutes and can last up to 5 hours.

Hint: Take a tip from a Buddhist monk – next time you need to work out the world’s biggest problem, reach for a cup of green tea. It might just give you the solution, or at worst make you feel like you can.

Words and photo contributed by Suzi van Middelkoop
Certified Tea Master and owner of Tea by the Sea

Cup of Gold

There is no reason why customers should have to pay a lot for a good cup of tea.
Tea is a relatively inexpensive product and you can get an excellent quality loose-leaf tea for roughly the same price as a quality coffee.
Some inner city tea shops are charging their customers up to $1000 a cup! This came as a huge shock to us. No tea costs enough to warrant charging that much per cup.
We want tea to be accessible, not an exclusive subculture.
Regularly we have seen tea shops charge up to $20 for the same teas that are elsewhere being sold for $4 a cup. Why is this so? And who benefits from this?
Not only will it limit the amount of people seeking specialty tea but it will put off the ones who are.
The point of this story is to encourage people to "shop around" for good tea.
Just because a tea shop is on a main street and has lovely teaware, it does not mean they have the best tea in town - or the cheapest.
If you want to sip your tea surrounded by smoke and mirrors, then you might have to pay five times the amount for the same brew as you would from the quiet tea house down the road.

A Kettle Watched, Boils to Perfection

Did you know that you should vary the temperature of water depending on the variety of tea you are making?
 

It comes as second nature to put the kettle on and wait until it boils right? Next time you do that, you might just want to watch the kettle boil!
 

The only teas which require boiling water for infusion are black teas, herbals and aged puerh teas. Whites, greens and oolongs require varying temperatures from 80 – 95 degrees.
 

It comes down to personal taste, which comes from experimenting, however the following is a good guide to follow:

White tea: 80 – 85 degrees

As white tea is extremely delicate and the least processed of teas it makes sense to use a lower water temperature to bring out the subtle flavours. Often when tea is allowed to cool, the fruit and floral notes are more prominent.

Green tea: 85 – 90 degrees

To avoid scorching the tea and ruining the nuances, use water that is just off the boil.  This is what is referred to as a soft roiling boil or “crab eye water” which has large bubbles forming in it.

Oolong: 90 – 95 degrees

As oolong has some green and black characteristics, so it makes sense to use water just before it boils – this is a slightly more rapid movement than green tea known as “fish eye water” which is made up of smaller bubbles.

The more you watch and listen to the water as it is about to boil in your kettle, you will learn when to pick the right temperature. A clear kettle or jug is perfect for learning. Failing that, we are now spoilt for choice as a number of electric kettles available on the market now have pre-set temperatures - perfecting for sampling all types of tea.

Hint: When tea is brewed at the right temperature, you will start to develop your palate and detect subtle flavours that would otherwise be lost if boiling water was used.

- Contributed by Certified Tea Master and guest blogger Suzi van Middelkoop from Tea by the Sea

It's True! Tea Blending Training is Coming to Oz

Off the back off our awesome Certified Tea Blending course in Las Vegas earlier this month, we are excited to announce that the course will be coming to Australia.
We are so pleased to be bringing this brilliant curriculum to Aussie shores. Now budding tea blenders can bask in the knowledge that certification in this specialist area is just around the corner.
The date will be confirmed shortly, but you can register your interest in the course by emailing info@australianteamasters.com.au. That way, you'll be the first to know and have the opportunity to book into the limited-capacity class.
The Las Vegas course was amazing. We met a special group of enthusiastic people interested in tea, and helped to develop their skills to blend tea proficiently.
They had fun identifying various herbs and flowers in the 'mystery blend' and cupping a variety of different blends of their own.
They are now working on a specialist project which they must pass to become a Certified Tea Blender.
We look forward to seeing some great results.

This photo is the Las Vegas class and tea blending tutors.

Back on Solid Ground

Phew! Our feet are back on solid ground after a huge trip to America for World Tea Expo and to conduct our Certified Tea Blending course.
We'll talk about the course in a separate blog (it was so brilliant it deserves its own ramble!) but first, we would like to debrief about the biggest tea expo in the world.
World Tea Expo, recently held in loud and outrageous Las Vegas, is the tea event that professionals from around the globe attend.
It was a flurry of tea excitement and a fascinating experience to be part of. Connecting with so many passionate tea people has to be our number one highlight, but these were a few other things that really stood out for us:
- Tea and beer pairing. Wow. What a brilliant concept and one we utterly intend to replicate in this corner of the world. It will no doubt go down well in the land Down Under. The art of wine and beer tasting is quite similar to the art of tea tasting, and those with an appreciative palate can apply their cupping skills to both beverages. Bliss!
- The Hi-Spirits Extractor. This wonderful little machine extracts the goodness from plants (coffee leaf, tea, power leaves, etc) making potent elixirs that are fit for kings! Seeing this groovy little wonder-machine in action and meeting the super Hi-Spirits crew from New Zealand was great. Oh, and just so you know, if you want to get your hands on one of these bad boys, then contact us by emailing info@australianteamasters.com.au. We'll hook you up.

What on Earth is a Tea Master?

Some people have said that when they hear the words "Tea Master" they envisage an ethereal, richly-robed monk mediating on a misty mountaintop. But this is not quite the case.
In the modern world, a new type of Tea Master is emerging: one that is confident in their knowledge of all things tea, and of course, can make a good cup.
There are three main points that are crucial in being a Tea Master. Here they are:
- A Tea Master has superior knowledge about tea, the different regions it comes from, and how it is processed.
- A Tea Master knows the best way to prepare each tea, whether it be white, green, oolong, black or puerh,  and does so with skill and confidence.
- A Tea Master is extremely passionate about tea, its health benefits and its cultural significance.
Mastering the art of tea is not something that comes over night, it is something that is earned through ongoing respect for tea and its practices.
And as one of our recent graduates, Renee Creer from Perfect South green tea company so eloquently puts it: "I feel like this certification is just the beginning of the journey, one that I hope I never master in a way, because it's always nice to learn something new."
To read Tea Master Renee Creer's blog, click here. To read more about becoming a Tea Master, click here.

Blending It Up

Tomorrow marks the first day of the Australian Tea Masters Certified Tea Blending Course.
Set with the backdrop of loud and lovely Las Vegas, the course is set to be an inspiring lead-up to the World Tea Expo, also on in the city this week.
Tea blending students and their trainer, Australian Tea Masters' founder Sharyn Johnston, will have their heads down in a quiet corner of the city to study the art of blending during the three-day intensive course.
Enrollment for the course was teeming tea professionals and Sharyn is over-the-moon to have the opportunity to share her tea wisdom with these aspiring tea blenders.
If you want to learn more about our Certified Tea Blending course, visit our website www.australianteamasters.com.au

Tea Meets the Big Smoke

Well, here we are: Australian Tea Masters' founder has landed in the bright lights of Las Vegas to take in all that the World Tea Expo has to offer.
And though it would seem and odd and contrasting partnership - tea and Vegas - there is so much excitement surrounding this brightly-lit city, that one can't help but be swept up in the energy of it.
There will no doubt be all sorts of wonderful new tea news to share, so keep posted for updates on our Twitter, Facebook and Instagram pages as our founder Sharyn Johnston unearths the latest tea technology and taps into the tea world.
During the three day expo, from June 7 to 9, tea specialists from around the globe will share ideas, products and take part in educational seminars and workshops.
It will be a feast for the tea lover! Stay tuned...

Announcing: Tea Apprentice Training

The founder of Canadian Tea Masters has sprouted a new concept that is just superb.
Trainer and director of the organisation, Sylvanna Levesque, has designed a Certified Tea Apprentice course.
The course is designed for anyone keen on developing their tea skills and practice, but who feel they are not yet at the 'mastery' level of training.
It is a great, hands-on, practical course that sets aspiring tea masters in good stead for a  tea-inspired life.
The course consists of two parts:
The first is a three-day in-person comprehensive tea course, which gives apprentices students core skills, structures, taste-testing protocols, and a tea philosophy grounding.
Part two is an apprenticeship at a tea establishment. Here, students will be immersed in what it is like to run a tea business and serve tea professionally.
Each apprentice will spend no less than 24 accumulative hours with the business in supported learning situations.
This structure of course gives tea enthusiasts a unique opportunity to take the next step in their tea journey.
Once all course requirements have been met, each student will be awarded the title of Certified Tea Apprentice.
Tuition for this course costs US$995 and you can learn more about it at www.teamasters.org

Modern Take: The Urban Billy

We recently stumbled across an amazingly brilliant and beautifully handcrafted piece of tea ware to set your tea-loving heart on fire.
The custom-made Urban Billy is designed to enhance the experience of sharing a cup of tea.
It is designed by Elliat Rich, an inventor, designer and part-time explorer based in Alice Springs, Australia.
Elliat takes an approach to design that she calls "slow-motion-seeing", identifying small things in everyday moments that either deserve contemplation or help facilitate it.
Her Urban Billy grew from an awareness of the way people use the offer and acceptance of a cup of tea as a way to spend time together.
Wanting to enhance this everyday ritual, Elliat brought transparency to the relationship between the water and the flame.
The glass vessel is made is Sydney, Australia, with five pieces of hand-formed glass as well as turned and bent mountain ash wood for the sleeves and lids.
This kind of goodness does come at a cost: the Urban Billy will set you back $1290.
But people, this is not your average tea infuser; it is a piece of art.
Visit www.elliatrich.com for more information.

Australian Tea Masters Hits The Airwaves!

Our founder Sharyn Johnston spoke on ABC Adelaide today about what it is that makes a perfect cup of tea.
For anyone who missed it, the radio show was Afternoons with Sonya Feldhoff and we will post a link to the podcast as soon as it becomes available.
On the show we discussed how water temperature, heating the pot, and using clean water and high quality tea can all contribute to the brew.
Heaps of people called in to offer their top tips on 'the perfect cup' and it was a great thing to be part of.
We look forward to sharing the audio with you. In the meantime, let's continue the discussion about what makes a perfect cup...What are your thoughts?