Exciting news! Our website for our upcoming event in October is now up! Please check it out and read all about our event. You can now purchase tickets, book into classes, register as an exhibitor, submit an entry into the Golden Leaf Awards and lots more! http://www.australianteaexpo.com.au
A few weeks ago I wrote about the merits of doing the seemingly impossible: selling tea to China. After garnering quite a bit of interest, I’ve decided to extend that article (although, if you haven’t yet read the old one, you can take a look here). Today I’m going to link you to some news articles about entrepreneurs who are all selling their own tea to China.
3. “Earl Grey descendants sell English tea to China” – uk.reuters.com | Feb. 1, 2013
As it turns out, it’s not as rare an occurrence as you might think, and savvy businesspeople are taking advantage of it.
Last week kicked off yet another wondrous iteration of the Australian Tea Masters Certified Tea Master course. This round’s collective of potential tea masters have attended a three-day intensive, to properly prepare them for the exciting road ahead.
And what a brilliant multicultural group we’ve had! Our training class was filled and brimming with fantastic future tea ideas. Their warmth, enthusiasm and passion for tea was paramount for the success of the very first Certified Tea Master class for 2014.
Each student received 60 of some of the world’s most unique and valued teas, as well as a collection of professional Tea Master tools to begin their journey into tea. Their training was conducted under well-respected individuals in the tea industry, including our black tea specialist, as well as puerh and Japanese tea. We were also very lucky to have our own Honorary Tea Master Steve Carroll present throughout the three days to share his epic adventure throughout Yunnan Province and Taiwan as a roving tea reporter. On top of all this, we also had our very first Tea Master Charity Hobbs take the class to a new level on oolongs, and we experienced new and alternative brew methods for tea.
After our exciting visit to the World Tea Forum in Korea in October and experiencing the amazing teas of Boseong County, it was important to ensure that Korean teas were also included in all future trainings.Over the coming 14 weeks the students will be experiencing Turkish teas as well as other exciting challenges in their weekly classes. They have exciting times to come, and their prosperous faces fill us with the hope that they will each become fabulous, well-trained Certified Tea Masters!Our next Tea Master intake will be in July, with another following in August. You can read more about them (and sign up) here: http://australianteamasters.com.au/become-a-tea-master.
Afternoon tea is a dainty practice, one that should be treated as more of a snack than a meal. It is most notably different from its commonly confused cousin, high tea, and has a complex set of rules and etiquette. However, it is a decadent event that can be enjoyed by people of all ages.
Thankfully, afternoon tea has been gaining popularity at an incredibly rapid pace as of late, so finding wonderful recipes and tantalising foods is much easier than with cooking a traditional high tea. Regardless, it is advised that while you keep the selection of food wide, keep the serving portions light. This is not a meal in and of itself; it is merely a stop-gap between lunch and dinner.
Food Ideas for Afternoon Tea
– Finger Sandwiches
– Scones with Clotted Cream and Jam
– Sausage Rolls
– Biscuits / Cookies
– Pavlova (not traditional, but a great asset to any teatime)
As with high tea, both tea and coffee are popular beverage choices. Black tea is by far the most popular variety; during the past few centuries black tea has been the most widely available tea variety. Drinks, again, should be served with a pitcher of milk for guests, as well as some lemon slices and sugar. Do not allow your guests to mix lemon and milk, however, as the citric acid in the lemon will cause the milk to curdle.
The etiquette involved in afternoon tea is quite rich and complex. Due to its conception in the 1800’s (when the importance of manners was an imperative topic), it became quite a topic of adherence and admiration. Those who served as hosts and took food as guests were expected very particular conduct, right down to the way a person stirred his or her tea with their spoon. During this time missing your manners was both embarrassing and disrespectful.
While in general modern life is not nearly as strict with social customs, manners and etiquette are still important and relevant during a session of afternoon tea (although how formal it is is often up to the host’s discretion). In light of this, we’ve created a guide so that you can achieve excellent tableside manner during this most decadent snack.
The Role of the Host
When you first decide to hold an afternoon tea, you should at least consider the season of the year; warmer weather is best, as an afternoon tea is much better when sitting in low-seated outdoor chairs in a pleasantly warm garden.
As the host, your first and foremost concern should be your guests. As you serve them tea, offer to stir in the sugar or milk if the decide to have it; during the earlier 1800’s you would generally have been in control of this by default, as both tea and sugar were expensive commodities. However, those who could afford both tea and sugar easily would allow their guests to add their own milk and sugar, demonstrating their wealth and social dominance. Obviously neither are relevant today with the relatively low cost of both tea and sugar, so it is best just to ask.
Your teaware should ideally be made of porcelain. China cups can be extremely beautiful to look at and the delicacy of the cup showcases much about afternoon tea itself, in an almost ceremonious way. Also included should be a three-tiered cake stand; the best of these come in silver – yet another way to demonstrate wealth – however you should feel free to use a stand made of other materials, as many people often do. Saucers should always be given to your guests to go with their teacups, as well.
All foods should be presented by you and placed upon the serving table. After all, it would not do to have your guests running around to get food themselves, as that would be impolite of you. As they are your guests, you must tend to them.
The Role of the Guest
The teacup you are provided with will most likely be a handled variety, although some of the more traditional Chinese cups may come without a handle. If this is the case, then it is important to remember that these cups will usually become unbearably hot around the middle, so you should try to pick it up by the rim, instead. Use your first three fingers and your thumb to pick it up at the very top, while maintaining a pinkie out for balance.
Handled varieties of teacups are easier to manage; you should pick these up with your first three fingers and thumb by the handle, however it was considered impolite to loop your fingers through it. Instead, you will need to use strength in your fingers and thumb to clamp the handle and raise it that way, again keeping that pinkie out for some added balance.
Your teacup will be presented with a saucer. This saucer should not be brought to your mouth with the teacup, as this is considered impolite. The saucer must remain on the table (or your lap, depending on the type of afternoon tea in session) as you drink your tea. As you drink, do not slurp. If you stir your sugar in yourself, also avoid clinking the spoon against your teacup.
It is an important note to add that you should never, however tempted you may be, add lemon to tea containing milk. This is not for politeness’s sake; the result will be curdled milk. Due to lemon’s vast quantities of citric acid, the fruit can actually partially cook meats when the juice is squeezed onto them. The same, unfortunately, is true for milk.
When it comes down to manners and etiquette, this is all you should need to know to hold your own afternoon tea session, or attend one. Politeness was key in late 18th Century Britain, and it only continued to blossom as time progressed to the 19th Century.