The royal wedding of Prince William and Kate Middleton last April sparked interest in the British culture amongst Americans. There were a number of articles written about British traditions including highlights misunderstanding afternoon tea with high tea. They were often used synonymously. Both refer to meals with tea, but do you know the difference between high and afternoon tea?

High tea on the contrary to what some people think, does not involve high class. Rather, high tea is served amongst the working class. “High” refers to how the tea meal is served—on high dinner tables or countertops. “High” also comes from the fact that this meal is served later in the day as an early evening meal typically from 5 to 7 p.m. A high tea banquet includes a hot meal, which tends to be fish and chips, macaroni and cheese or shepherd’s pie followed by bread and jam accompanied with tea.

Historically, we believe afternoon tea started in the 1800s in England by the Duchess of Bedford. At that time, there were only two meals, a morning breakfast-like feast and a late dinnertime meal. The story goes that the Duchess felt fatigued and famished during that long meal break, so she invited some friends over to share tea and snacks. Thus, afternoon tea became recognized as the meal served to bridge the gap between lunch and dinner. Also known as “low” tea, afternoon tea is accordingly served on low tables. This light meal or snack usually consists of jam and bread and an assortment of pastries such as scones, English muffins and cakes. Loose leaf tea is served with milk and sugar. The spread is enjoyed in a sitting room oftentimes garnished with lace table cloth, doilies and a centerpiece of beautiful flowers. This tradition quickly became a social gathering mainly for women emphasizing manners and elegance. Today, people love to host tea parties that follow the theme of afternoon tea. Picture the Mad Hatter’s tea party from Alice in Wonderland, and you’ll get a better idea of afternoon tea. Here is a photo from an Art of Tea afternoon tea party hosted by Katie from Art of Tea.

How to Throw An Art of Tea Afternoon Tea Party:

1. Choose a few of your favorite loose leaf teas to showcase. I recommend Art of Tea’s Earl Grey Crème, Earl Grey and English Breakfast. Offer milk and sugar on the side.

2. Prepare a homemade or store bought cornucopia of pastries including scones, bread and jams, and cakes.

3. Choose a low table or coffee table inside, or patio table in the garden. Use a nice tablecloth. Place a doily in the center of the table. Add a vase with freshly cut flowers over the doily.

4. Bring out the fancy china and silverware—teacups, teapots, etc.

5. Don’t forget to invite your friends, and enjoy your afternoon tea, just like the Brits!

-MELISSA CHUA

The Neem tree is an evergreen native to India and other parts of Southeast Asia. For centuries in these countries, Neem has been called “the village pharmacy”, because its leaves, bark, seeds and oil are used as a mainstay of traditional healing and Ayurvedic treatments. More than 150 bioactive substances have been identified in different parts of the Neem plant, many of them offering antiseptic and astringent qualities.

Because Neem has long been such an important presence in the culture of India, Gandhi often held his prayer-meetings beneath the generous, spreading canopy of a Neem tree, and also ate Neem-leaf chutney daily.

Neem is still a vital part of Indian culture, used to address health concerns ranging from bad breath to preventing malaria. Today, Neem is also being discovered and embraced by modern health-enthusiasts in the west, as an ingredient in invigorating teas.

Although the clustered white flowers of the Neem tree are sweetly fragrant, the flavor of Neem tea is very, very bitter, one of the six tastes recognized in the Ayurvedic palette. In this system, taste is important in order to understand the properties and functions of an herb or botanical.

The goal of integrating Neem, whether as a tea or in another preparation, is to balance the energies for greater health. In this system, bitterness is not to be avoided, and in fact is viewed as corrective, purifying, and tonifying, or tonic, to the liver. A real-life analogy might be a craving for a salad of crisp, sharply-bitter, dark greens—dandelion and endive—after snacking on leftover Halloween candy. Too much sweet calls for correction, with a bit of the bitter.

In the Ayurvedic tradition Neem is associated with the dosha known as Vata. Vata is characterized as cooling, drying, reducing, dispersing. A traditional image for Vata is wind moving through space, offsetting the heavy moisture of the Kapha dosha, and the excessive fire or heat of Pitta. With this reasoning, many practitioners of Ayurveda use Neem tea and other Neem preparations as a digestive before meals, and as a slimming aid to reduce fat.

Neem adds a vibrant and detoxifying note to Art of Tea blends “Feel Better Blend” and “Tea For Him”. To balance out the acrid bitterness which defines Neem, “Feel Better Blend” adds Organic Chili Pepper, Cinnamon, Licorice Root, Fennel and Green Rooibos, among other choice botanicals, for a brew which releases stagnation.

Manly “Tea for Him” blends Neem with Organic Orange Peel, Vetiver Root and Assam Black Tea in a malty, yet earthy infusion with a musky-sweet finish reminiscent of sandalwood, ideal for re-energizing after intense exercise and exertion.

Considered the “coldest” of the six tastes in the Ayurvedic palette, Tikta, or bitterness, is also felt to inspire introspection. It is linked with winter, and the beginning of the new year. For any season, the instructive bitterness of Neem is an acquired taste worth acquiring.

- Victoria Thomas

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Many tea blends in today’s marketplace identify themselves as “Lotus” teas, when in fact they are green and white teas of the Camellia sinensis variety. Art of Tea’s “Lotus Flower” is the actual flower, picked at its peak, intact, perfect, as the basis of a refreshing cup.

Green and white teas may be infused with Lotus essence by stuffing a Lotus flower with tea leaves and leaving them overnight, or by baking Lotus flowers with Camellia sinensis to infuse them with the floral scent. I prefer the purity of just this immaculate flower on its own.

In keeping with the concept of pure enlightenment, the primary virtue associated with the Lotus blossom across centuries of Egyptian, Hindu, Buddhist, Bahá’i and Confucian learning and practice, this elegantly simple offering contains no other ingredients, and is naturally caffeine-free. No additional perfumes or flavorings are added, because they are not needed.

The dried blossom is a thing of beauty, ranging in color from purple, pink or red through a range of yellow and white tones, depending upon the picking season. For a bright yellow infusion with an equally bright flavor, steep for 2-3 minutes. The dried flower is potent enough to be re-steeped four to five times for a satisfying replay.

The Lotus blooms in sacred iconography from India to the Nile delta, across China, Japan, Vietnam, and other cultural stops where Buddha, Ganesha, Shiva and others are revered.

One of the most archetypal thoughts associated with the Lotus is its quality of transformation, arising from mucky, muddy depths to offer a pristine, unstained blossom to the rays of the sun. For this reason, the Crown Chakra, the state of ultimate enlightenment, is often depicted as an unfolding Lotus of a thousand petals.

In some areas of Buddhist thought, the Lotus is also contemplated as a symbol of detachment, the process which is key to releasing one’s self from suffering, and which also facilitates this release in others. This meditation is often depicted in the way that rain collects in the upraised petals of the open Lotus. The petals collect only as much weight as they can bear, without breaking the stem. When the petals are filled with rain, they gently tip and release their burden to the pond, without resistance, regret, or attachment.

Today, water-lilies or Lotus plants are a popular aquaculture plant, adaptable to even the most urban settings. Hundreds of varieties, many fragrant and night-blooming, may be grown in a small tub—I favor treated rain-barrels—which can fit on a small terrace or patio. Even in the midst of the city, the radiant blossoms of the Lotus will attract dragonflies, large moths, bees and other remarkable creatures.

The Lotus blossom is a regal and soothing companion, whether steeped as a pristine botanical brew, or nurtured as a living plant.

VICTORIA THOMAS

The next time you steep a cup of tea, whether bagged or loose-leaf, save your used leaves. You can do a number of things with them.  In the spirit of recycling and maintaining a sustainable earth, here are a few ways you can reuse your steeped tea leaves:

· Sprinkle on your plants and soil as a fertilizer for your garden.

· Add to compost.

· After you sun-dry your used leaves, leave in a damp area to absorb excess moisture.

· Tea is a natural odor absorber. Just like baking soda, you can openly place the dried tea leaves in your refrigerator to absorb odors. You can also sprinkle your used tea leaves in a kitty litter box or any place to remove unpleasant odors.

· Chill used tea bags, and place over your eyes to help reduce puffiness.

What about your teas that have surpassed their shelf-life? When storing your tea, it is important to keep away from three components: heat, moisture and exposure to sunlight. Additionally, tea can easily be altered due to neighboring spices and aromas, so make sure to store them in an area where the leaves cannot be permeated. We recommend placing your tea in an airtight container to ensure longevity and help preserve its flavor and freshness. With all these factors taken into account, unflavored teas can last up to one year or more, while flavored teas can last up to six months. Once tea is past its due date in freshness and flavor, you can always make potpourri!

I saved my old batch of Art of Tea’s Welcome tisane. This Fair Trade and certified organic, caffeine-free blend consists of chamomile, rooibos, lavender, roses, rosehips and pink peppercorn—all conveniently common ingredients found in potpourri. Here are three easy steps to make festive, fall-looking potpourri!

How to Make Potpourri using Welcome:

You Will Need:

· Art of Tea’s Welcome

· Glass vase or nice container to display potpourri

· Essential Oil in lavender or rose

· Dried Rose Petals (optional)

Directions:

Fill your display container with the Welcome blend.

Mix in extra dried rose petals for a fuller effect.

Put in 3-5 drops of the essential oil.

-MELISSA CHUA

Tea-culture is both science and art.  To produce a masterfully crafted tea requires both precision and intuition, accuracy of technique and sheer inspiration, much like composing and performing music.

In both cases, science supports art. It’s valuable to use tea-terms carefully, and to explain the tea-cultivating process and method as precisely as possible in order to more fully appreciate the next cup. An example is the word “fermentation”.

Teas are often described as semi-fermented, and fermented, and this is rarely the case. Teas are generally semi-oxidized, and oxidized. The terms are often used interchangeably, but this may lead to confusion.

Fresh picked tea-leaves undergo enzymatic oxidation simply by exposing them to air and allowing them to dry. This process differs scientifically from how true fermentation is defined. “Ferment” generally requires the action of yeast, bacteria or mold.

Part of the art of tea cultivating is deciding when to stop this oxidization process. This may be accomplished with steam, or dry heat, in various ways. Classically, this was done over wood-fire, charcoal or heat vents.  Heating deactivates the enzymes which have been triggered by plucking the leaves, and determining when to step into the cycle is an example of tea-making mastery. This sense of timing is learned and taught, but also must be felt, in a less literal way.

If we are looking at the Camellia sinensis plant, a tea’s ultimate type will be determined by how much oxidization is allowed to take place. In their natural state, the leaves wilt if not dried soon after picking. As the chlorophyll in the leaves breaks down, the leaves darken, and tannins are released.

The mathematical possibilities begin to unfold as you contemplate the potential variations. White teas are traditionally wilted, and completely unoxidized. Green teas are both unwilted, and unoxidized. Oolongs are wilted, then bruised or “rattled” to an exacting level, and partially oxidized between 1%-99% depending on the artisans result they are looking to reveal. Black teas are wilted, bruised, and fully oxidized. There are virtually unlimited nuances of variation possible between the plucking of the fresh leaf and the final blending, including adding florals, fruit, spice and other elements before the mixture is steeped. Natural cycles, such as season and rainfall, also greatly affect the tea-leaf, its nature, quality and character. All of these factors determine the lightness, depth and flavor of the brewed tea.

The fact that the potential of the tea-leaf is unleashed merely by exposure to air—and not by the more chemically complex action of true fermentation—makes a cup of tea even more of a thing of wonder.

I love the fact that the tea that’s generating so much excitement these days –Rooibos– isn’t technically a “tea” at all… in the sense that it is not made from the leaf of the Camellia sinensis plant.

The Rooibos plant actually belongs to the legume family (Fabaceae), meaning it’s botanically related to beans. No wonder an herbal Rooibos tisane is sometimes referred to as a “coffee-drinker’s tea”. It’s robust, hearty and earthy, and hip-minded cafés now offer Rooibos in coffee-inspired concoctions, like “lattes” and “espressos”, made coffee-free and caffeine-free with Rooibos instead of the obvious. But unlike the coffee-originals, Rooibos is naturally sweet, with a creamy-vanilla aroma top note that’s straight from the earth.

The plant’s name is Afrikaans, the Dutch idiom spoken in South Africa—it means “red bush”, which is another common name for this plant. The bush is grown exclusively in the Cedarberg Mountain region of Cape Town, South Africa. European colonists who emigrated to the Cape in the early 20^th century initially took an interest in this rugged, shrubby plant because tariffs on Asian teas were, pardon the pun, steep. The local Khoi-Khoi people had been brewing and drinking the fine, needle-like leaves for centuries (they loved it so much that they collected the precious seeds from anthills!), so the new arrivals decided to join them.

One of the reasons that Rooibos is a modern-day success story for South Africa is that bean-connection. Legumes are “nitrogen-fixing”, meaning that they minimize the need for fertilizer in low pH, less-than-rich soil. For instance, when growing other veggies, many farmers plant rows upon rows of Fava beans for this reason alone. This make Rooibos economical to grow, and also reduces its planetary footprint, since it does not require heavy ag-chemicals in the form of fertilizers. The bio-efficiency of Rooibos as a crop creates a dynamic basis for both Organic and Fair Trade growing and harvesting practices.

Generations of indigenous Africans used Rooibos as a soothing bath, especially for babies, and anyone with rashy, irritated skin. These soothing properties, according to their traditional beliefs, also eased insomnia and headaches when the plant was brewed and sipped.

Today, Rooibos is enjoying renewed popularity as a topical ingredient in modern skin care formulations. Research is currently underway to establish its other health benefits. For now, there is no arguing that a cup of Art of Tea Rooibos, or Art of Tea’s headier Rooibos Chai (infused with a spice-route of Organic Cloves, Cardamom, Cinnamon and Ginger) refreshes and satisfies, from the first gorgeously-transparent red sip, until the pot runs dry.

–Victoria Thomas

There’s something about a good oxymoron. This one— Ti Kuan Yin, “Iron Goddess of Mercy”—uniquely captures the complexities of what some tea-drinkers consider to be the world’s best-known and best-loved Oolong.

In English, “iron” would not be a word associated with the quality of mercy. Even if we consider the juxtaposition of words in the context of the Chinese Wu Xing, or Five Phases identified in the Chinese cosmos—Wood, Fire, Earth, Metal, Water—Metal is the least yielding, the least merciful. As far as goddesses go, “iron” suggests more of a fierce, Valkyrie warrior-woman as opposed to the bodhissatva Kuan Yin, who hears the cry of the world, eases all suffering, and dries every tear with her unending compassion.

This seeming contradiction is what begins the revealing of this tea. Like so many depictions of Feminine Divinity across all cultures, this Chinese Oolong shows itself in a series of subtle, teasing unveilings.

The optimum steeping temperature for Ti Kuan Yin is 185 – 206 F, for 3 – 5 minutes. I took the middle way for the first steep, bringing the cup to my lips at four minutes. Bliss. I found there to be an elusive waft of grain in the first steep, with a pristine, fruit-blossom aroma.

As an Oolong, this tea is semi-oxidized, offering some of the feeling of both green and black teas. The second steep brought a less floral, nut-like, more roast-y, and deeply soothing note, as if the tea had literally ripened between steeps. Mistakenly thinking that the tea would weaken in value, my second steep was six and a half minutes. This second brew was a transparent amber, full, without a trace of “iron”, or any bitterness.

A number of ancient legends give this tea her name, one involving an iron statue of Kuan Yin who gave the gift of the tea-plant to a humble farmer who cared for her neglected shrine. As with ourselves, rediscovering and honoring life’s sacred places—sweeping out the twigs and dust—always yields revelation.

I especially enjoyed this tea as the weather in Los Angeles moved from brilliant and scorching to a chilly rain. According to the Chinese tradition, Metal is in fact in the fourth position of the Five Phases, associated with Autumn, and closure.

- Victoria Thomas

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October is Fair Trade month. You hear and see the words “fair trade” all over the place—in supermarkets, retail stores, coffee shops–but do you really know what it is? Fair Trade is a social movement where the goal is to help producers in developing countries create healthier trading conditions and promote sustainability. This global practice started in the 1940s when North American and European organizations helped underdeveloped communities sell their handmade crafts to local markets. Fair Trade is an exchanging partnership that contributes to sustainable developments by offering better trading conditions to, and securing the rights of, marginalized producers and workers. Fair Trade practices assist in creating more equal exchanges between consumers and producers. Funds from Fair Trade practices solely support social, economic and environmental development projects in these poverty-stricken regions.

Art of Tea founder Steve Schwartz, documented a few of the ways in which Fair Trade benefited a tea-producing community in China. Click on the link below and see for yourself what Fair Trade means to the tea producers in a town  near Wuyi Shan in Fujian:

Why Does Fair Trade Matter?

Fair Trade Gift Set

Art of Tea is a leading purveyor of Fair Trade USA certified Fair Trade blends. We offer about 39 Fair Trade certified teas and continue to search for Fair Trade opportunities to produce more. Among these Fair Trade teas are favorites such as Caramelized Pear and Velvet Tea.

But as we usher in the fall season, Tali’s Masala Chai seems fitting in my mug. I am a Chai fan, so I had high hopes when I tried my first cup. Not only is it Fair Trade, it is organic certified. The mildly caffeinated blend consists of the traditional Assam black tea from India, cardamom, cinnamon, cloves and ginger.

Tali's Masala Chai

This aromatic concoction is smooth with hints of spiciness garnered from the cinnamon and ginger. I was quite pleased with its strong yet well-balanced flavors. This also makes a great latte. Simply stir in milk, and you’re moments away from a heavenly treat.

Here are just a few reasons why Fair Trade practices are so important to Art of Tea:

· Fair trade practices help producers in under-developed countries have greater opportunities to acquire the resources they need to improve their livelihood.

· Sustainable development protects against land loss by promoting environmentally friendly processes which in turn creates a healthy working environment for producers and their families.

· Fair trade practices also promote fair wages for workers, build schools and hospitals, create cultural centers, promote gender equality and fight against child labor in tea producing areas.

-MELISSA CHUA

Why-you-suh…let’s say that together…Why-You-Suh. Guayusa or Ilex guayusa is one of three caffeinated holly trees known in the world. The other two are its more popular cousin, Yerba Mate (Ilex paraguariensis) and Yaupon Holly (Ilex vomitoria). The evergreen, holly-leafed tree originates and almost exclusively grows in the Ecuadorian Amazon Rainforest. But they can also be found in Peru and Colombia. Guayusa is harvested from trees that grow under shaded canopies. These trees can grow up to nearly 100 feet and live to be over 100 years old.

Although guayusa is not related to the Camellia Sinesis plant, the evergreen shrub that produces tea, guayusa leaves are similarly picked, dried and brewed for drinking. Over the years, guayusa was used as an energy lift because in addition to its caffeine content, it contains stimulants such as methyl xanthine alkaloids, theophyline, and theobromine.

Guayusa travels back to a history of cultural heritage by indigenous tribes in Ecuador. The Jivaro community nicknamed guayusa, “Night Watchman” because they believed it keeps you awake. Even while asleep, you are aware of your surroundings. Everyday the Jivaro woke up early in the morning to boil a pot of guayusa leaves, which they drank while telling stories. This tradition strengthened their kinship with each other and cultivated their relationships. The Jivaro also believed guayusa caused hypnotic effects that induced lucid dreams, which foretold the successfulness of hunting expeditions.

A prominent myth illustrates how the Kichwa people chewed on the guayusa leaves to be energized and strengthened, so they would stop being lazy and tired. Ages ago, the Amazon rainforests were over-populated with native tribes. People were always tired and unproductive. One day, a man traveled into the forest and fell asleep next to a tree. Legends say the guayusa tree spoke to him, telling him to eat the leaves. The man listened to the tree, and immediately, he was full of energy, strong and rejuvenated. This experience was passed down throughout the tribe, and eventually this began a tradition of chewing and later drinking guayusa for energy and strength.

I had my first cup of guayusa a few days ago. The beautiful honey hue it created smelled of vibrant earthy tones. It was like a freshly cut lawn on a spring morning after an evening of rain. I could taste the “awakening” almost immediately. The bold caffeine-content was subtle, almost comforting on my palate. It offered rich layers that soothed my throat and soon my entire body.

In addition to Art of Tea’s guayusa, try one of their newest blends also containing guayusa called Happy Tea. This organic certified tea combines guayusa, strawberries, green rooibos, apple bits, Jasmine green tea, hibiscus, rosehips and natural flavors to awaken you. Enjoy the smooth yet mild taste of the guayusa gently paired with the fragrance of sweetness.

-MELISSA CHUA

Tea is wonderful, however it’s enjoyed, and I think there is special pleasure in enjoying tea from a handmade clay cup which has been thrown on a potter’s wheel.  When you drink tea from such a cup, it’s easy to feel the revolving energy which created it. And for each of us, as with the ball of wet clay that becomes a vessel, the challenge is to become centered as the wheel whirls and spins.

The feeling of turning, turning is upon us. Fall is officially here. It is a time of harvest and celebration, and our table is heaped with ripeness and abundance. Then, there is emptiness.

If you’ve ever lived or worked on a farm, or even picked apples or grapes in an orchard or vineyard as a fun family outing, you know this feeling of stillness when all of the fruit has been gathered. The spaces which are created invite gratitude, and contemplation.

The same feeling is also in our cities and towns this time of year. Trees drop their leaves, and we see more sky, even in the middle of Seattle, London, or LA. Looking up, birds migrate in patterns across the new openings. These openings are opportunities for renewal in ourselves, as the old year releases us and a new year begins.

Speaking as someone whose life and work depends intimately upon the renewal of plants, this is just one of the many lessons that the natural world offers. By releasing old patterns, we make space for new growth. Renewal requires this letting go of the old.

With this is mind, you may find inspiration in steeping a pot of tea with a friend, and pouring out your intentions for the new cycle, the new year.

What old patterns would you like to release?

What debris can you clear, in order to make room for more prolific flowering?

What would you intend to “turn around” in your life?

Art of Tea’s “Feel Better Blend” is a customer favorite for letting go of stagnation. This signature blend brings together Ayurvedic and Western herbs. The twist of bracing, autumnal zest and spice— including Organic Fennel, Orange Peel, Licorice, Cinnamon, and even a bit of heat from Chili Pepper—may inspire you to view Fall as a time of new beginnings.