Make Time For Tea: Whether From The East Or West, Tea Is Good For The Soul

I was having a bad week&mdashlots of stress and not feeling well physically or emotionally. Turns out, it was the perfect time to be researching an article on tea. Sitting down with several local tea enthusiasts and sipping the ancient brew was just what I needed.

Tea has long been known for its tendency to slow people down, encourage social interaction and even improve its drinker’s health. Nearly every culture in the world has their own relationship with tea &mdash some more significant than others. Less complex than coffee in its growing habits, brewing methods and ways to drink it, tea is often likened to wine in terms of variety of flavors, character and tradition. The topic of tea is fascinating, but surprisingly simple.

According to legend, tea was discovered in 2737 B.C. when Chinese Emperor Shen Nung accidentally dropped a tea leaf into the bowl of hot water he was drinking. All tea (except herbal teas, which are not actually tea at all, but dried herbs or flowers) comes from a plant called camellia sinensis. There are an estimated 2,000 varieties of tea worldwide.

Different types of tea, such as green, black or white tea, are produced from the amount of oxidation (a chemical reaction caused by exposure to oxygen) of the tealeaf. Green tea is not oxidized at all, while black tea requires full oxidation of the leaves, hence their deep black color. How tea is processed is partially what creates subtleties in taste, body and character.

Asian tea: Simple but profound
Shiuwen Tai, owner of Floating Leaves Tea in Ballard, believes that how and where tea is grown also affects its quality and flavor. Sitting across the table in the serene atmosphere of her tea house, she carefully orchestrates tiny pots and cups to allow me to sample her favorite high mountain oolong tea. “This setup is so that you don’t get interrupted when making tea &mdash for you to just be here,” said Shiuwen, a Taiwanese native who is incredibly knowledgeable but unpretentious about her passion. She first “rinses” the tea with hot water, then pours the water over another pot to warm the outside. The water spills between slats into a wood box below. She also pours water in the cups to preheat them. There’s no timer to brew the loose tea leaves, which is done quickly, it seemed to me, but rather she relies on her experience to know when to pour the tea into a tall, skinny “fragrance” cup which is then inverted into a tea cup. When you lift the fragrance cup off, you can enjoy the bouquet, she encourages.

While the process is intriguing, it’s quite simple, she assures. “People think it’s a very mysterious part of culture,” she said. But it’s not. “Tea can be convenient too.

“(Without timing) it opens the door for you to be flexible, for you to make a mistake. People are afraid to do Chinese tea wrong,” she said. “This way, you rely on your instinct and your relationship you build with tea throughout time. Don’t feel intimidated. There’s not only one right way to brew tea.”

The flavor was amazing &mdash simple, but full and unfamiliar. Not at all like green tea served in most Chinese restaurants, this was subtle, almost nutty.

Referred to as Kung Fu style tea or, in Taiwan, “old people’s tea,” (because they have more time for this method of preparation), Shiuwen is more than happy to teach her customers the traditional Chinese tea method. She’s equally willing to share her knowledge of tea so they can have the best experience possible.

“In Asia, you pay attention to every aspect of tea: the varietal, where it is produced, when it is harvested, how it is made,” she explained. After many visits back to her homeland, Shiuwen has trained her senses to taste the season in which a tea is harvested, whether it is machine processed and even which region it comes from, right down to the specific mountain. She looks forward to her next trip to Taiwan to learn more about tea and bring back the latest harvest. “Our customers know (when it’s fresh) &mdash they can taste the change. That’s exciting to me.”

With each trip, she learns more from the farmers there. “Tea farmers are the nicest creatures on earth. They are so down to earth. It’s wonderful to just be with them,” said Shiuwen. “It’s wonderful to stand in a tea field and touch the leaves.”

But most of all, Shiuwen loves to drink tea and encourages others to do the same. “When we hang out and eat and drink, we get along. If people would stop and drink tea, our whole culture would benefit,” she said. “It’s good to slow down and spend time with each other. Sometimes a tiny, small cup of tea can make you so happy.”

She was right. I left feeling refreshed and enlightened.

English tea: A comforting tradition
In order to switch continents and write this portion of the story, I made myself a cup of good, strong English Breakfast tea. The flavor evoked childhood memories of tea parties with tiny, china tea sets in which the beverage was far more milk and sugar than tea. Now this is a familiar flavor to me.

For this part of my research, I took myself north, to the quaint town of Mukilteo where Barbara Szymanski has turned a late Victorian cottage into the quintessential tearoom. “It was just perfect,” says Barbara, recalling when she discovered the little house on the corner of Lincoln Avenue and 5th Street, just up from the ferry dock. Inspired by a visiting pastor to her church, Barbara had wanted to start something all her own after her four grown children had left home. Her intent, which is clearly fulfilled in the Willows Edge tearoom, was to offer a place where people could step out of their busy lives and visit with each other.

“It’s important to me to provide a setting where people can walk in and feel relaxed and a little bit at home,” she said. “I want to offer a sense of serenity and stepping outside the busy world and treating oneself.”

Indeed, whether celebrating a baby or bridal shower, or simply sitting for an afternoon tea, her guests often end up staying for hours. “I just scoot in another pot of tea and let them enjoy their time,” she said. The bright, uncluttered, beautiful décor, which includes several cozy fireside seats, is immensely inviting.

Growing up with a Scottish mom and an English dad, tea has always carried fond memories in Barbara’s life. “It was a special treat to have a cup of tea,” she said. “Tea was a part of our growing up and it was served for all different occasions. The first thing we’d do when a neighbor came over was put on a kettle of tea. We always had cookies or something sweet on hand to serve with it.

“Mom always had tea ready when we came home from school,” said Barbara, reminiscing about her mother’s scones, made the old fashioned way on a cast iron skillet, browned to perfection and served warm, dripping with butter and honey.

“Having a silver tea service, or at least a fine china tea service, was a part of every woman’s hope chest. This is kind of a recreation of that feeling,” she said, looking at the elegant settings around the room.

Although she serves artisan teas and a delectable menu of tasty treats and homemade lunch entrees made entirely from scratch, and has educated herself about tea, “It’s not all about the tea,” she said, handing me a delicate cup of Himalayan Peak Darjeeling &mdash the “champagne” of tea, I’m told. She was careful to choose a tea supplier that treats their workers well and grows tea under the rainforest canopy, without damaging the land. She brews the loose, whole leaf teas according to the recommended times, so as not to create bitterness, and helps guests choose a perfect tea for their tastes.

And while the place has a European feel to it, Barbara doesn’t emphasize the ceremony of tea, which intimidates some people. “I want them to relax and enjoy the taste of their tea.”

Once again, I left relaxed and comforted.

The art of hospitality: serving tea from the heart
For Diane Westmoreland of Snohomish, the art of tea is all about hospitality. Diane, with the help of her husband and occasional volunteer servers, began serving afternoon tea in her riverfront apartment home three years ago as a way to share the peaceful view she enjoyed with others. Once a week she offers an elegant tea party, complete with white linens and fine china, to guests &mdash at no charge.

The idea came to her after an impromptu meeting with several women in her home. She quickly made a pot of tea and served some scones to her unexpected guests. The women so enjoyed the afternoon, they wrote her a note later thanking her. “It was like being in heaven … a precious, fleeting moment,” they said.

Seeing her home as a gift intended to be shared, she began offering afternoon tea to anyone interested. Over the years, friends have gathered to say goodbye, to celebrate birthdays, anniversaries or milestones, and many have been blessed by what could only be considered genuine hospitality.

In three years, she has hosted 52 tea parties and served over 200 guests. She consistently has a waiting list that is several months long.

“I do what I feel I’ve been called to do and just present it,” said Diane, whose brochure reads, “It is our belief that gifts are made for completion by giving back. Offered in gratitude, we present you the Roses in the Snow Tearoom. Enjoy the bounty with us…”

Some guests have felt uncomfortable with not paying for their memorable afternoon, so Diane allows people to discreetly leave donations, which she puts directly toward the next tea.

“It’s wonderful,” she says of her service, which often involves tireless hours of preparation. “The joy of doing that totally overshadows the work involved. To facilitate an event that is going to bring them such joy … the reward is to get to see them enjoy it.”

As for tea itself? It’s purpose is “to share thoughts that only time set aside can allow,” she says. “I do love tea, although I rarely have time to sit and enjoy a cup!”

This article was taken from: Journal Newspapers