Masala chai puff pastry
Ingredients
Syrup

• 1 tbsp organic black flavoured masala chai buds
• 1 tbsp ground cinnamon
• 1 tbsp 35% cream
• 12oz hot water
• 1 cup brown sugar

Cream

• 1 cup 35% cream
• 1 tbsp enchanting chai catalyst gourmet finishing sugar
• 1 tsp vanilla extract

• 1 sheet puff pastry sheet

1. heat oven at 350
2. thaw puff pastry sheet — cut into circles
3. bake for 15 minutes or until pastry puff up with slightly brown colour
4. let cool and cut puff in half
5. in mixer mix 35%, chai finishing sugar and vanilla extract until stiff
6. add into centre of cut puff pastry
7. in hot pan, add water, bring to boil, then remove from heat — add masala chai loose leaf tea and steep for 10 min
8. in another hot pan, toss cinnamon for 2 min — add strained tea and brown sugar, and cream — simmer until reduced
9. top puff pastry with finishing sugar and syrup — let cool and serve asap

Keeps for one day.

One may ask, typically speaking do CTC tea have more body than Orthodox tea? And is it because of the milk that usually goes into the CTC teas that makes it have more body?

When cupping, orthodox teas are generally bright and brisk and have a multilayered flavor profile. The orthodox grades are lighter than the granular CTC. In fact, the smaller the particle size, the more colour and body it infuses. Because of the small particle size CTC teas brew quicker and makes a full bodied gustier cup than Orthodox tea. So in addition to the milk that is usually added to CTC teas, the fact that CTC teas have a smaller particle size makes it fuller in body than orthodox teas.

Orthodox teas on the other hand depending on the processing methodology can bring out the more complex and subtle multi-layered flavors of loose leaf teas. The grading of loose leaf teas hence can be more varied based on region, type of leaf twist, manufacturing process and even season of pluck.

Why then do smaller particle sized teas have more body than larger leafed teas?

The rolling process can shed some light on this question. The purpose of rolling tea leaf is to rupture and crush its cells. By doing this, the cellular sap is able to come to the surface thereby exposing it to the action of the enzymes in the air. Oxidation begins and liquoring properties such as briskness, brightness, colour, strength, and quality are able to impart itself in the made tea.

In orthodox teas, this process also determines the twist or style of the made leaf. Though in general, a made tea’s quality is determined by their liquoring properties, in orthodox manufacture, there is also a great importance placed on the twist of the leaf. Therefore in this type of manufacture a balance must be maintained between twist and liquoring properties for one is often achieved at the cost of the other.

It is the pressure applied during rolling ( a process where the leaves are rolled in a circular motion between two steel plates) that determines the amount of sap extracted and the twist of the leaf. Rolling is carried out in a scientific way to develop the desirable characteristics of orthodox tea. Appearance can be developed without heavy pressure. Medium to light pressure brings about good twist without cutting or discolouring. The amount of pressure applied during rolling depends on the degree of withering. ( the process of letting the fresh picked leaves to dry out and loose its moisture to make them limp and ready for rolling)

Tea with strength and body requires heavy pressure to maximize the extraction of sap from the leaf. The cell should be fully crushed and completely extracted. This is why CTC tea are of a small particle size. The small size also allows for more surface area for maximum extraction thereby also contributing to the body and other properties of the tea. CTC teas typically go into the teabag. Because of the small particle size, they make for a quick steep and so it is perfect for teabag preparation versus loose leaf, the latter of which requires more time to prepare.

tea bag tea processed by CTC method

                 CTC Leaf vs. orthodox leaf

Interestingly, the teabag was invented by accident. Thomas Sullivan, a New York tea merchant sent his tea to his potential customers in silk sachets instead of tin cans. His customers were supposed to cut them open and pour the contents into a pot to steep. But they were confused and just steeped the entire silk sachet in tact in a mug of boiling water. The teabag was born, and has continued to evolve over the years. In 1996 Unilever PG Tips invented the Pyramid Teabag which give the leaves 50% more room to move around than a conventional flat teabag, acting like a mini teapot for the leaves to infuse. Because of the pyramid teabag, whole leaves can be used in teabags too. Thus bridging the gap between loose leaf quality and teabag quality a common complaint among loose leaf tea drinkers that teabag tea flavour pales in comparison to that of loose leaf. The whole idea behind it is you are getting loose leaf quality with the convenience of the teabag.

Conventional (left image) vs. Pyramid Teabag

By Judy Lo

Las Vegas in July is a torrid 100 degrees plus and the tea expo takes place here every year at this time of the year as if to empathize with the agony of the tea leaves as they are steeped in boiling water! It’s remarkable how tea enthusiasts and businesses alike congregate here to display,exhibit,advice,learn,showcase skills,teach and network over 3 days in the true spirit of teamanship. The growing and processing of quality teas has become such an intricate art and science today that its a sense of even national pride to produce and showcase award winning teas leading up to the exhibition. The Taiwan Tea Association was there in all its Formosan pride to show the world its progress in coming up with new cultivars of tea with its unique flavor profiles and so was the Ceylon Tea Board who had sponsored the numerous small tea producers who have mastered the art of boutique style blends and leaf styles to bring out the best in the leaf. One remarkable product from a Sri Lankan estate was a complete 100% content golden tip tea that had been processed using an electronic color separator technique! I would have loved to have tasted the tea which unfortunately was for display only.

The Chinese exhibitors who usually make up the largest contingent were present in full force with the entire breadth and depth of  products ranging from the delicate white teas to the earthy Puerh teas and from the intricate Yi Xing pots to the industrial tea tins of all shapes and sizes. Of course the only drawback with the Chinese exhibitors was the minimum quantities that had to be ordered for shipment out of China which would place them out of the direct buying scope of many small businesses in the retail and even wholesale sector.The Indian pavilion had some great estate teas from the famed Assam and Darjeeling regions and also displayed their prowess in producing great packaging concepts at very competitive prices. Sadly the only missing element this year were the Japanese exhibitors who for obvious reasons did not attend due to the terrible consequences resulting from the devastating tsunami that hit the country.

In addition to the exhibitors from the  big 5 tea growing and producing countries (although Japan was not represented this year) there were a number of international and North American exhibitors who displayed the added value and creativity that accompanies tea and all it stands for. From exotic tea blends and foods to beautiful accessories and teaware the range was impressive to say the least and showcased the ingenuity and small business acumen of those living far from the tea growing lands as if the inspiration from this magical brew wafts across the globe to awaken the creativity of those who are entranced by this ancient magical leaf.

For the first time visitor the experience can be a bit overwhelming as there is so much to take in and process but for the seasoned visitor the process becomes a well planned out exercise in acquiring and understanding the world of tea and its paraphanalia. The doors to the exibition itself open at 11am and goes on to 6.00 pm , but there is plenty happening in the form of educational seminars starting as early as 8.00am which cover a broad range of topics from basic to advanced knowledge and skill building and mastering techniques in addition to the latest research and findings from the tea industry. For those daring to venture out into the world of tea business, there are a number of  successful tea entrepreneurs and professional who give their insights and tips and share their experiences.These seminars can range from the very practical to the philosophical and zen like sessions to suit all types and mindsets.

Besides the educational seminars, in the exhibition halls itself there are a number of challenges ,competitions and talks which are of varying degrees of interest depending on what you are seeking to discover or learn. There is the tea infusions challenge where 4 or 5 well seasoned tea experts or professionals steep different teas before a panel of judges who then declare a winner based on their collective wisdom. Steeping tea may appear to be a very simple chore but these experts make it into a dramatic art form by bringing in to the process a serene , meditative and carefully choreographed sequence of rituals and mantras to brew the perfect cup! The judges of course taste the teas and ask pointed questions from the participants before declaring the winner. The audience too is invited to taste the teas and form their own opinions and compare their verdict with the judges.

Some of the bigger booths occupied by the bigger companies who sponsor the exhibition have a guest speaker to talk about interesting anecdotes and facts related to tea and one person I look forward to listen to is James Norwood Pratt who arguably is the greatest literary authority on tea today! He has authored a number of books and he was signing his latest release “The ultimate tea lovers treasury”. A well written book in his inimitable literary style and filled with stories,fables,anecdotes and facts about tea and its journey through the ages. I also met Babette Donaldson who writes children’s books on tea and she too was signing her books and announcing her latest release this fall “Going Gongfu” which captures her journey in to China as experienced by Emma the  central character in her books. I quipped that the book should probably fall into the category of a new genre called ‘faction’ which as you would have guessed is based on  factual experience but narrated through the experience of a fictional character! Babette in fact did like the idea!

One inspiring and motivational aspect of the exhibition is that you get to see and meet people who have started out in business in a small way and made it through the trials and tribulations to now proudly exhibit their products or talk about their experiences or have sold their businesses at attractive multiples and are keen to share their stories. There was Amy Lawrence who built one of the most successful tea rooms in the west coast famous for her afternoon tea service and sold it for a handsome profit and now spends her time as a consultant and writer on tea. There was Jesse Jacobs the owner of Samovar tea lounge in San Francisco who is the Zen entrepreneur of tea and practices the art of peace whilst sipping tea! Incidentally, it was whilst sipping tea paired with a meal called Jook at the Samovar lounge that I got the inspiration to pair different teas with foods from all over the world. The most transparent and  prolific blogger  on tea Charles Cain of Adagio Teas was also present giving talks on everything from boot camp for tea entrepreneurs to the art of training staff. In fact the t-buds interior display design was based on the Adagio model in their first retail outlet in Naperville Illinois.The diversity is mind boggling!

Even after the official Expo closes its doors after 3 days the learning and networking goes on by courtesy of the Speciality Tea Institute of North America (STI) who conduct their courses and exams leading to the STI certification of tea expert or consultant. The course consists of 4 levels from the basics of tea right through to to the technology of tea.These courses have been put together by tea experts and masters across the world and  conducted by experienced professionals in the tea industry who have a prolific and practical knowledge of the subject. For anyone desirous of understanding and learning all about tea these courses are one of the best in the world. You could take up to 2 levels over the two days and level 3 consists of 4 stages which are levels by themselves! Yes, there is more to tea than what’s in your cup!

Of course, last but not the least are the visitors to the expo. You meet all types from the budding entrepreneurs and tea professionals to those who simply want to revel in the aura of tea! Two colorful people I met in the later category were actually tea sommeliers from Toronto who were literally  soaking it all up. I met them on the first day in a blending class where they were concocting blends as if they were close to discovering the elixir of life! On the last day of the expo. I met them as they were rushing through the  aisles looking for great last minute deals they can get from weary exhibitors who were looking to sell off some of their display products! That’s the spirit I thought to myself- have fun ,discover and grab a good deal!

Well I wouldnt call it a storm in a tea cup but if you can imagine thousands of cups  swirling in a desert storm you might get a better picture!

verdant green hills....

Clouds of mist clinging to mountain walls,

Winding rivers and cascading falls,

Verdant green hills draped in carpets of tea,

Valleys that undulate to infinity,

The setting sun casts its rays on the peaks,

Lighting the summits in blazing streaks,

The silhouette of hills in surreal grace,

Covers the landscape in gentle embrace,

From its bosom, this land reveals its splendor,

For mortals to stare and enjoy and wonder,

For the new leaf and bud to bring forth it’s flush,

Needs a moment of serenity that time cannot rush.

hills draped in carpets of tea...

rays of the setting sun play upon the mountain peaks.....

winding rivers....

undulating valleys....

clouds of mist clinging to mountain walls...

cascading falls...

“The best quality teas around the world is always harvested by hand and guarantee that only the best top two leaves and buds are picked. There are hundreds or even thousands of tea harvesters known as pluckers that live in tea estates. I am one of them.

My name is Saroja and I am 35 years old. I live in the beautiful Helbodda Estate that is located in the Premium Valley of Ceylon Tea, Pussellawa in Sri Lanka.

I became a tea plucker just as I finished school, like my mother and all my female relatives. I am married to Nallamuththu, who works as a machine operator in our estate tea factory. We have two daughters who are 13 and 15 years of age and attend the same school in the village where me and Nallamuththu first met.

I was born to a generation of tea pluckers, who crafted the art of picking tea for over 140 years. After completing my education at school, I wanted to quickly work in the fields with my mother, and now, work in the same line that she does. My father used to work as a assistant store keeper in a tea storage warehouse but now he is retired.

My parents and their ancestors have all lived in this area for many, many years. They were originally brought to Sri Lanka from the south district of India known as Tamil Nadu, to work in the tea estates.

I have one older brother and one younger sister, who like me and my husband, work in the tea fields as well. My parents frequently visit me on Sundays and holidays. I enjoy spending time with them and make sure me and my family visits them at least once a week too.

When I was young, I used to tag along with my mother and her sisters to the tea fields during my school vacation. That’s how I got interested in becoming a tea plucker. I used to ask my mother to teach me how to pluck tea. She taught me everything I know of today. I think I am as good as my mother and my grandmother now.

It is not easy being tea plucker. It demands a lot of physical energy but we are committed and dedicated. Sometimes we work in the pouring rain and most of the time in the hot sun. We have to walk up steep hills for about 2 kilometers and visit outlining fields too.

Each plucker is allocated with their own row in the fields which has to be visited every 7 to 10 days to pluck the leaf, careful selection of leaf leaving sufficient buds for the next plucking rounds, cleaning and tidy the tea bushes, ensuring “Plucking Table” in orderly manner all the time. We pay close care and attention to the plants and know exactly when the leaves have to be plucked.

We have a goal to meet each day and if we do well and exceed our goal, we are rewarded with a bonus. So there is a good benefit to efficient and hard working people like me. Our company is kind to us and provide us many things of which free housing, free medical care, childcare and schooling are the most important for me.

My parents and ancestors have all been in the tea industry for decades. The skills and experiences which were acquired by them from their ancestors have been passed down from generation to generation and one day, my daughter too wants to become a tea plucker. With enough of practice and guidance she can master the technique of a good plucker, and I will do my best to teach her.”

Saroja,tea plucker

Saroja is one of the many hundreds of workers enjoying the benefits of fair trade partnerships and ethical trade relationships which enable them to look forward to a more secure and comfortable future. Origin Teas distributed by t- buds are picked by dedicated and fortunate pluckers like Saroja to bring that cup of ecstasy to your lips!

And transcend beyond its mortal woes,

To step out of the frenzied race with time,

And drink deep from nature’s pores,

To sip from an elixir ,

and drown in its flavor,

To feel the warmth of this brew,

soothing like the freshness of dew,

Amber gold and serene green,

its flavor and aroma like an ambrosial dream,

Colouring our life through its many lenses,

awakening your taste and refreshing your senses,

Like an endless fountain of immortal drink,

Pouring unto us from heavens brink,

So drink deep my friends, for this is tea,

Surrender your souls to ecstasy.

Priyal woke up to a bright day. The incessant monsoon rains had been steadily pouring overnight and the morning was clear and crisp. He looked out as always through the bedroom window to scan over the two thousand acres of tea plantation that grew just a hundred feet away from his house and swept over the hills and dales like a well-manicured lawn that disappeared into the blue horizon. This sight never failed to instill a sense of awe at nature’s beauty and bounty.

Rolling tea estate view

On the distant hill-scape he could see the tea pluckers with their baskets draped behind them going about their daily chores of picking the teas from the designated areas. These tea pluckers, mostly women, were some of the most efficient human machines as they filled their baskets up with the bud and two leaves using just their fingers as they nimbly and effortlessly moved their hands over the tea bushes like a maestro playing upon a vast green grand piano!

Tea plucker

Priyal felt a sense of pride and achievement as he was the Chief Superintendent of the estate and responsible for all operations from the plucking to the final processing and shipment of the tea leaves from the factory. He had been trained and mentored to do this since he finished high school from the age of nineteen.
He stretched out lazily and drew the curtains further which brought to sight the beautiful and splendid stone and brick bungalow with its tall stone fireplace chimneys perched atop a hill about 300 feet above his house which was the highest point in the estate. This bungalow stood out like an apparition from another time and era and aptly named “ Eagles Nest”. Leading up to this bungalow were neatly trimmed and beautifully landscaped tropical gardens that glistened in the morning dew and beckoned everyone to visit its charming ambience.
The British planters who built this bungalow in the late 19th. century had always reserved this place for the Chief Superintendent of the estate and had furnished it and fitted it out with fine pieces of interior décor brought in from far corners of the colonial British Empire. From the granite paved porch to the terracotta verandah leading to the fine polished hardwood flooring in the great room, this work of architecture with its panoramic views of the distant hills and rolling valleys below was absolute serendipity!

A familiar wave of mixed emotions and feelings began to sweep over Priyal who believed that this prized bungalow should have been his home as long as he was chief superintendent or the “Peria Dorai” literally translated as the “big boss” as the other estate employees use to call him. Just before Priyal was given a promotion and transferred to

Eagles Nest

this estate, the company management had decided to turn “Eagles Nest “ into a tourist resort of sorts where foreign travelers paid handsome amounts in foreign currency to enjoy the old colonial grandeur and feast their eyes on sights that only nature could deliver. The “travel package’ included a tour of the factory and a day out with the tea pluckers. A rather potent mix of grass roots tea experience and luxury living combo!

As always he quickly swept away these disruptive thoughts as he went into the kitchen to brew himself a fine cup of tea from a special blend that he had personally developed by blending different grades of tea from various stages of production that produced a rich deep liquor with an excellent full bodied flavor. The perfect cup! No sooner the tea leaves began steeping and giving out its rich aroma, Priyal felt a sense of calm and contentment with his ‘karma’ and soon began to look forward to more positive events.

What a great beverage tea is, he thought to himself as he sipped from the deep rich nectar that seemed to fill up his senses, awaken his day and bring the promise of a brighter tomorrow!

releasing its amber essence to the surrounding water in an almost surreal display of slow motion drama!

” Unfurling its leaves in heated torment,
bleeding its treasure in silent lament,

Releasing its nectar into a cup, behold!
like the soul departing from its earthly hold,

A marvel of nature brought to life through labor,
Its pain and joy revealed in flavour,

To drink from this brew born of nature’s drift,
Is to celebrate a moment of life , its love , its gift.”