KtizoTalks

The intricacies of culture are often so habitual and unconscious that it is easy to be completely unaware of your own cultural heritage, let alone the various, vibrant cultures around the world.

To some, it is much more shocking to realize that these vibrant cultures exist in pockets of nearby towns and cities – practically “on their own doorstep”.

Café K’Tizo’s intent as a Cultural Arts Café is to promote engagement with other cultures in order to encourage communities.

Engaging with other cultures creates opportunities to learn about other ways of thinking and behaving that might be completely unexpected.

Comparing and contrasting aspects of a different culture to your own culture will broaden your mind, and change the way that you see the world. You might be surprised at how much you can learn from a community that is a great distance away, and you might also be surprised at how many shared values and interests there are across oceans and language differences.

One aspect of culture that is near to our hearts is the art of hospitality, because it is such a big part of tea cultures from around the world. Learning about other people’s hospitality practices can give you some cool ideas on how to welcome your own guests, and can help you to solve or even avoid conflicts altogether when you find that your expectations don’t align with someone else’s expectations. Cross-cultural communication takes a certain amount of patience, understanding, and humility. A “my way or the highway” attitude won’t get you very far!

While travel is often thought of as the main way to experience a new culture, you might find that you might learn more from people that live in your same town! Think of yourself as a “Culture Tourist”, not limited to an itinerary and a return date. There will always be new things to learn and new things to share with others.

We are excited to explore different cultural arts from around the world at Café K’Tizo, focusing, of course, on the art of tea around the world, with many cultures adding their own distinctive flair.

If you would like to share an art unique to your culture, please let us know!  Send us a note along with a brief description of a cultural art (this includes all the arts literary, musical, as well as pottery, drawing…) that you have experience or expertise to info@ktizotea.com.

photo credits 1, 2, 3, 4

Historians disagree on how and when Morocco was originally introduced to tea, or athai/athay. It may have been introduced by Phoenicians in the 12th century, the Berbers who brought it with them from their native land in Asia, or by European countries such as Britain, Spain or Portugal in the 18th century.  

However it came to the the region, tea became an integral part of Moroccan cuisine and culture which has lasted to this day. To Moroccans, welcoming guests by serving athai is a signature statement of hospitality and generosity.

Traditional Moroccan tea is a blend of green tea and mint tea. The green tea is typically gunpowder green tea from China, and the mint tea is made from a mint plant such as peppermint or spearmint. Each region will have its own blend, which may include pine nuts, lemon verbena, or other herbs.

In Morocco, sugar is added to green tea that has already been steeped. This combination will then be brought to a boil, and  mint is added last. The amount of sugar used varies according to the region; the tea is sweeter in the northern parts of the country than in the south.

As in many wonderful tea drinking nations and communities, tea drinking is a social rite in Morocco. The women will often prepare the water and the man of the house will serve the tea to the guests. Traditionally there will be three  servings after the leaves are awakened with a brief steep of hot water over the leaves.  The next pouring will be steeped and served as friends, family and acquaintances connect over a cup of refreshing Moroccan tea. The tea will typically be served three times.

An Algerian proverb describing the tea experience:

• The first cup will be as gentle as life.
• The second cup will be strong as love.
• The third cup will be as bitter as death.

The artistic vessels typically used will be colorful glass cups with exquisite designs. Artistry is important in Morocco, which includes the presentation of food and beverages, and therefore tea.  Often the tea will be poured from a high distance allowing for foam to build on top.

My niece Jessica had the wonderful opportunity to visit Morocco. Some of the previous and following photos are from her trip, which capture some of the beauty of the land, culture and people.

The artistic and creative side of the culture comes through some of their art forms which can be found in the privacy of homes with friends or through vendors as they openly create their specialties.

We at K’Tizo Tea find Moroccan tea very refreshing. Unlike in Morocco, we often combine gunpowder, peppermint and/or spearmint first, steep the tea in an infuser, and then remove the blend after about 3 minutes. Here in the US, some may then pour it over ice, because it makes a very refreshing iced tea as well.  I personally prefer my Moroccan tea unsweetened, but many prefer sweetening with honey, agave, raw sugar or stevia.

Moroccan mint tea is a favorite at farmer’s markets on a really hot day, but also is fantastic on a cold winter’s night.  Mint is considered a ‘cooling’ herb for those who like the balance of cooling and warming in their blends.  Mint is a great relaxer, aiding in a good night’s sleep as well as improving digestion.  No wonder this tea is enjoyed by many: it continues to be beneficial even after we have the pleasure of drinking it!  I guess that also helps to make this tea a great tea of hospitality!

Let us know if you enjoy Moroccan Mint, and what some of your favorite teas are to serve to guests when you are showing hospitality.

Judy

In honor of the 2014 Winter Olympics currently being held in the Russian city of Sochi, we thought we would explore the rich history of tea in Russia, and the aspects of Russian tea culture that are still practiced today.

A Short History

Tea was first introduced in Russia in 1638, when the Tsar Michael I was given tea as a gift from a Mongolian ruler. Starting in 1679, tea was imported from China by a caravan of camels on a regular basis, in exchange for Russian furs. The tea was expensive and therefore only accessible to the Russian elite until the Empress Catherine the Great established regular imports of tea via camel caravan in 1736.

These camel caravans inspired our Russian Caravan tea, a hearty blend made from Chinese smoked tea (Lapsang Souchang) and another black tea. Russian Caravan is best enjoyed very strong and sweet.

The price was gradually lowered to become accessible to the general population.

Tea-Party in Mytishchi near Moscow by Vasily Perov, 1862

The establishment of the Trans-Siberian Railway in the late 19th century made tea even more affordable, and increased the consumption of tea. Caravans took approximately eighteen months to arrive in Eastern Russia, but tea that traveled by train took just over one week. That’s 77 weeks faster!

The Merchant’s Wife by Boris Kustodiev, 1918

Samovars

Samovars (самовар in Russian, literally meaning “self-boiler”) are heated metal containers that are used to boil water in Russia, as well as other countries in Eastern Europe and the Middle East. There is a heating element within the container, which keeps the water at a consistent temperature throughout the day. Modern samovars are heated by electricity, instead of the original coal or charcoal.

View of a samovar from the top.

A late 19th century samovar.

Tea in Russia is typically made by adding hot water that has been heated by a samovar to a strong tea concentrate (заварка, or zavarka in English). Tea leaves are originally brewed in a tea pot for breakfast, and the remainder is left to brew for the rest of the day. Many Russians use lemon, sugar, or jam to sweeten their tea. Instead of stirring the sugar into the tea until it is dissolved, some people will often hold a whole sugar cube in their teeth to sweeten the tea as they drink it.

Many people drink tea out of glasses that are in a metal holder (подстака́нник, or podstakannik) in order to protect their hands from the heat.

An elaborate podstakannik.

The Beginning of a Beautiful Friendship

or, How Elizabeth’s Obsession with Tea Began

Me with my family’s samovar. It isn’t currently in working condition (it was made in 1870!) but we love to have it on display at our house as a reminder of our time in the Ukraine.

My mother tells me that my first experience with tea was when I was a toddler living in the Ukraine. My parents worked with a seminary, so the whole family would often eat lunch in the dining room with the other staff and students.

In the corner of the room, there was a large samovar, ornate and beautifully styled with black with gold and red accents, which kept water hot and made the process of making tea quick and easy for students desperate for a caffeine fix. Much to my mother’s horror, I was often offered a caffeine fix as well – although it was served in a saucer so it would cool quickly and not burn my tongue. The tea was strong but sweet, the company friendly and kind.

I gradually explored and embraced the many different kinds of tea and tisanes as I grew older, from white to rooibos to herbal to green to black, and all the imaginable variations and blends. When I’m tired and cranky, I make myself a cup of tea and life seems so much more manageable. (My all-time favorite tea quote is by Bernard-Paul Heroux: “There is no problem so great or grave that cannot be much diminished by a nice cup of tea.” Indeed!) When I’m sick I turn to good old chamomile with a bit of honey. When I want a unique burst of flavor, Pangaea Joy is one of my new favorites.

To me, tea can be both comforting and exciting, familiar and exotic. Tea transcends culture and brings diverse groups of people together. Tea has been a large part of my life since my childhood in the Ukraine, and I am so grateful for those first covert sips out of a saucer, with a little help from a samovar.

Did You Know?

• According to a 2005 study, approximately 82% of Russians consume tea on a daily basis.
• The oldest known samovar, thought to be approximately 3,600 years old, was discovered in Azerbaijan in 1989. It would most likely have been used to heat soups or stews, as tea would not yet have been known to this area of the world.
• Samovars come in all shapes and sizes. The body can be shaped like an urn, krater, barrel, cylinder or sphere, and the capacities range from 1 liter (1 US quart) to 400 liters (110 US gallons).
• Samovars can be made out of iron, copper, polished brass, bronze, silver, gold, tin, or nickel. They can be plain or elaborately decorated.
• The world’s northernmost tea plantations are in the vicinity of Sochi.

~Elizabeth

Now It’s Your Turn

What was your first experience with tea?

Leave a comment and tell us all about it!

Rooibos Chocolate Caramel Cake

Are you looking for a special dessert for your valentine? Let me suggest a treat I made this Christmas, the Rooibos Chocloate Layer Cake. It looked fantastic and tasted wonderful.  I must admit it had been awhile since I had made a chocolate cake from scratch and the thought of using rooibos, a nutrient rich tisane, was appealing.  The rooibos added a “mild nutty” presence to the dessert. Almond Rooibos would also been excellent. Here is the recipe from our website along with a bit of my personal discoveries  during the experience.

~ Pre-heat the oven to 350°F.

~ Steep 1 TBS Rooibos (I used chocolate caramel safari) in a cup with infuser, @ 208ºF (just under boiling) water for at least 15 minutes, until the tea is quite strong. This will be used in the cake batter. In another infuser steep 1 TBS Rooibos  for the icing again at least for 15 minutes.  Then remove the infuser and set aside until later.

~ In a large bowl, mix together the cocoa powder, vanilla extract and vegetable oil until smooth.

~ In a separate bowl, beat the egg yolks and sugar until they are thick and creamy.

~ Add the egg-and-sugar mixture to the cocoa mixture, and mix well. Add the strong tea (for the cake) to this batter and stir.

~Sift together the flour, baking powder and salt, add it to the batter & beat well. I did not sift the flour though, and the texture of the cake was still fantastic!

~Whip the egg whites until they form soft peaks, and fold them into the batter.  This was fun and definitely gave the cake a lighter fluffier texture.

~Pour the batter into two round, 9-inch cake tins. I actually used three round 8 inch tins because I like the height of a 3 layer cake, as well as a little extra frosting.

~Bake 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Again since I had 3 tins it took about 25 minutes.

~While the cake is baking, prepare the icing. In a small saucepan, heat together the sugar and butter until the sugar has dissolved.

~In a small bowl, mix together the cocoa powder and corn starch with a bit of the strong tea you have set aside and stir until it makes a paste. Add the remainder of the tea and stir well.

~Pour the cocoa-tea mixture into the saucepan and stir. Heat the icing until it thickens.  The thickness is always hard to describe, ” thick honey-like” thickness is how I would describe the thickness.

~Stir in the vanilla extract, and bring the icing to a boil, stirring constantly. Remove the pan from the heat, and let the icing cool.

~Place the icing in the fridge to cool completely. Before serving, mix the caramel or dulce con leche into the icing. I used only 1/2 can of caramel which added plenty extra sweetness.

~ Remove the cakes from the oven and let them cool for a few minutes. Then, remove the cakes from their tins and cool them completely on a wire rack.

~Divide your icing between your cake layers and the top of the cake. The icing is quite soft, so some will drip down the sides. I found the dripping distinctive creating an artistic look.

~Decorate with cherries, chocolate curls or fresh mint leaves, or berries.

Enjoy! We did and we felt the rooibos flavor came through, something I look for when baking or cooking with teas or tisanes.

HAPPY VALENTINES!

This month the K’Tizo Tea newsletter had a British focus so I thought it is time to bring some clarity to the term”Tea” as it is understood when in Britain. The term tea in Britain may refer to the leaf, the beverage or an event.  I will focus on the British understanding of the event called Tea. This month K’Tizo Tea has had an added British touch from Heather, our marketing intern who is visited the UK this month. She has sent periodic photos of her cultural adventure. Check out our Facebook photos for a beautiful rainbow shot at Oxford!

Afternoon Tea

“Tea” as an event is accredited to Anna, Duchess of Bedford in the 19th century. Since dinner was served late she wanted to fend off that sinking hungry feeling. She began serving tea, cakes with bread and butter, eventually inviting friends and the popularity grew.  The 4pm Tea helped all to finish the day well. Light sandwiches, scones and biscuits (cookies) accompanied by a variety of black teas is a common menu for “tea”.  With the growing popularity of  tea, the 21st century has expanded the tea menu, to include  Green, Oolong, White, Pu’erh teas and Herbal & Rooibos.

High Tea

High Tea means different things to different people. I had thought for years it was a more formal tea until doing research on the topic. While the Afternoon Tea was the practice of the rich in the 19th century. Workers in the newly industrialized Britain also desired a ‘Tea’. Their tea  included a more substantial meal than just tea, finger sandwiches and cakes.

At the Table- High Tea

Workers needed nourishment after a day of hard labor, so their ‘tea’  was often hot and filling, plus a pot of good, strong tea to revive sagging spirits.  The term “HIGH” referred to the chairs and table the tea was served on.  Afternoon Tea was served on low parlor chairs while High Tea was served at the ‘higher” table and chairs.  This meal may also be referred to today as supper in the working class home.

In Scotland, my father-in-law’s place of birth, the High Tea is often accompanied by meat-pies. Another name for High Tea is Meat Tea. These delicious treats provide a heartier meal. Savory pies are quite delicious and growing in popularity here in the States.

Cream Tea

There is dispute as to whether the Cream Tea originated in Devon or Cornwall both in southwestern England.  (Since 2010 there has been steps take to obtain a Protected Designation of Origin (PDO) in the European Union to protect the Devon Cream Tea). When we visited England in 2010, my family and I enjoyed a lovely Cream Tea in the Lake region on a patio overlooking beautiful (Lake) Windemere. (The term mere at the end indicates it is a lake). If you have the chance to visit the Lake region it is quite picturesque plus it is filled with a rich literary heritage as well as Tea Rooms!

Cream Tea

The recipe for the Devon and Cornwall clotted cream are very similar; most would say the main distinction is order, at a Devon Cream Tea it is cream on the scone then jam; at a Cornwall  Cream Tea, the  jam is followed by cream. For those of us who appreciate culture we realize ritual and ceremony are part of what makes cultural discovery fascinating! 🙂 

Jam then the Clotted Cream

Clotted cream then the jam

A Cream Tea includes clotted cream, scones and jam served with a pot of tea.  When I went to my first Cream Tea I did not know this and wondered where were the tea cakes and sandwiches. Plus, I found the cream so rich I wondered if it was a whipped cream that should be added to the tea.  Of course the attended smiled and said as you wish! Often at a Cream tea other refreshments are typically available to order if your spirits are sagging and you need a bit more refreshment.

Traditionally clotted cream was created by straining fresh cow’s milk, letting it stand a cool place for several hours, this allows the cream to rise to the surface. It was then heated it over hot cinders  before a slow cooling. The clots that had formed on the top were then skimmed off with a long-handled cream-skimmer, known in Devon as a raimer. Today there are ‘more modern’ ways of allowing the clots of cream to rise and then be removed from the milk.  One is referred as the “float method” and the other the “scald method”. 

Heather’s Tea time In England

I trust you are now inspired to have your own tea “the event” tradition.  What better way to refresh sagging spirits then with a delicious cup of hot tea and a light refreshment. Scones with jam and cream always give that extra touch of tradition but it may have been a hard day and you need a bit more sustenance, either way do not forget how refreshing tea is and select one of your favorite K’Tizo Teas to accompany your tea event!

Cheerio!

Judy