Indian Teas: Assam vs Darjeeling

Assam and Darjeeling…some of you may have heard those words thrown around (I know I have).  They are both black teas grown in different regions of Indian (the Assam and Darjeeling regions…guess which ones came from where).  Oh, and they both have good amounts of caffeine.  That is as far as the similarities go.

Color:

Assam tea is said to be darker and redder in color than Darjeeling.  According to some, Darjeeling does not change color when brewed.

Shape:

According to the Tea Board of India, the Darjeeling leaves are smaller than Assam.  Darjeeling are also said to have fine hairs on the underside, which are lost during drying.

Availability:

Assam is easier to grow and stronger in flavor, which makes it a preferable candidate to brands for Lipton, Tetley or Celestial Seasonings.  Assam grows year round.  The region of Assam is also considering larger than Darjeeling.  Darjeeling, on the other hand, has four separate growing periods, which produce smaller loads.  There are 80 Darjeeling tea gardens in less than 70 square miles compared to the 800 tea estates in Assam.

Price:

Darjeeling is harder to grow than Assam therefore making it more expensive.  It also has a shorter harvesting season than Assam.

Flavor:

It is said that brewed Assam is stronger in flavor than Darjeeling.  The Tea Board of India describes Darjeeling as having a flavor like a ‘delicate muscatel.’  This lends itself to comparing Darjeeling teas as the ‘champagne of teas.’

There is also a lesser known third type of Indian tea called Nilgiris, or Blue Mountain, which is found at the southwestern tip of India.  This type of tea can be harvested year round.  In fact, Nilgiri produces for a rare type of tea called ‘frost tea.’  This tea is created when the leaves are harvested in winter after receiving a gentle coating of frost.

Cool, no?  What do you guys think?

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British Tea

While the English are known for drinking copious amounts of tea, we all know by now that they did not invent the leaf.  So…how did the leaf migrate from Asia to the British Isles?

Tea first reached Europe by the way of Dutch and Portuguese traders in 1610.  There is a legend that King Charles II grew up in exile in Portugal and become accustomed to drinking tea.  In fact, he married Catharine of Braganza who was both Portuguese and an avid tea drinker.  It is said that when she came to England to marry the monarch, she brought with her a casket of tea.  She was known as England’s first tea-drinking queen.

It is also said that it was the coffee houses of London that brought the teas for the masses.  One of the first was a house owned by Thomas Garway who started selling the drink and leaves in 1657.  In as 35tt3e as three years, he began advertising the selling of tea at £6 and £10!

Tea gained popularity in the 1700.  However, it was to the distress of the tea owners as it cut their sales of gin and ale.  This was also bad news for the government who depended on the revenue of liquor taxes.  In 1676, the government tried to slow the growing popularity by putting a tax on tea.  By the mid 18^th century, the tax had reached as high as 199%!  So the Brits created a whole new industry: tea smuggling.

Once tea became more accepted and the taxes lifted, this allowed for the creation of a new tea custom: Afternoon tea.  It is said that Anna, the 7^th Duchess of Bedford created the idea of afternoon tea as a bridge to gap lunch and dinner.  This eventually led to the popularity of cream tea for not only the high classes but the working classes as well.  This then enabled tea to embed itself into all aspects of British culture.

What a fascinating history, no?  I love a good cup of Cream Tea, don’t you?

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Japanese Tea Ceremony

And now….we will take a look at how the Japanese Tea Ceremony progresses:

Before the ceremony begins, the guests wait in a waiting room called a machiai until the host is ready for them.  When ready, the guests will then wash their hands and mouths from water found in a tsukubai (stone basin) as a purifying step.

The guests enter through a small door, which requires them to bow in humility as they enter.  The host greets his guest with a silent bow.

The ceremony begins with the host cleaning and preparing each of the teas serving utensils.  When this step is finished, the host adds three scoops of matcha (green tea powder) into a tea bowl and a little water.  The host then uses a bamboo whisk to mix the tea into a paste.  Then more water is added until the tea is thick like a soup.

The host then presents the tea to a guest.  They exchange bows.  The guest admires the bowl, rotates it and then takes a drink.  The guest then wipes the rim of the bowl with a cloth.  The tea bowl is then passed on to the next guest who repeats the process.  This continues on to each guest until all have had a drink of the bowl.  The utensil is then returned to the host who will clean the bowl and refill it with.

During this time, the guests may carefully and respectfully examine each utensil using a cloth when handling them.  Once the guests have had their fill, the host will then gather the utensils and the guests will exit with a bow.  Then the ceremony is formally completed.

It takes years to master the art of this ceremony.  At first glance, it all seems so simple.  However, each movement is practiced over and over again until it is perfected with a graceful tranquility.  It’s awesome!

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Chanoyu Ceremony Etiquette

Like any aspect of a Japanese Ceremony, every little detail has its own name and importance…let’s look at a guests’ etiquette:

There can be several guests in a tea ceremony; however for a small meeting the average is about four or five.  The first guest is considered a guest of honor and is called Shokyaku; the second guest is called a Jikyaku and the others are simply called Kyaku.  The last person also has a special name called Tsume.  These guests have a certain sitting order as well as special duties.  For example: the Shokyaku is the main person to communicate with the host (or Teishu).  Here’s information on the dialog between the Shokyaku and the host:

http://japanese-tea-ceremony.net/expressions.html

The Teishu would then have a bowl of sweets called a Wagashi.  The bowl is placed between the Teishu and Shokyaku and the Teishu will verbally indicate that the bowl is for the guests.  The Shokyaku then uses both hands to move the bowl to the right to the other guests.

The Shokyaku will then stand and walk to the tea bowl and sit in front of it.  The Shokyaku will then use his cloth or Dashibukusa in his right hand picks up the bowl and places it in the palm of his left hand.  The Shokyaku will then walk back to his seat and sit down.  Then bowl is turned clockwise two times.  Then the tea is drunk in only three little sips, leaving enough for the next two guests.

Then the rim is wiped with a Kaishi.  Then the bowl is passed to all of the guests until it reaches the Tsume.  The last guest will then return the bowl to the Shokyaku who will then inspect the bowl to be sure that there is no damage before returning it to the host.

The host will then ask the guests if they had enough to drink.  If this is so then the Shokyaku will ask the host to clean up and finish the ceremony.

Phew!  What a ceremony!  What do you all think??

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Japanese Tea Ceremony Utensils

When it comes to a simple Japanese Tea Ceremony, it is anything but simple.  Especially when it comes to the utensils.  There are a plethora of utensils, each with its own ritualistic important.  The tools as a whole is called a Dōgu (道具, literally meaning tools) Let’s take a look at each and every one, shall we?

Cha-ire (茶入) (tea caddy) – the shape is usually tall and thin.  The caddy is usually ceramic and stored in decorative bags called Shifuku.

Chakin (茶巾) (hemp cloth) – A chakin does not necessarily have to be made of hemp; it can also be made of linen.  The cloth is used to ritually cleanse the tea bowl after a guest has finished the tea and has returned it to the host.

Chasen (茶筅) (whisk) – this utensil is carved from a single piece of bamboo.  They are technically considered Dōgu; however, it is still necessary in mixing the tea.

Chashaku (茶杓) (tea scoop) – this utensil is also carved from single piece of ivory or bamboo.  This utensil is important because it allows for the correct proportions of the matcha or green tea powder.

Chawan (茶碗) (tea bowl) – This is the most important utensil because otherwise how else are you going to drink the tea?  There are different styles depending on the type of tea or the season.  For example, the host serves the tea in shallow bowls in the summer to allow the tea to cool faster.  In the winter, the tea is served in deeper bowls to maintain the tea’s heat.

Fukusa (袱紗) (silk cloth) – this is a silk cloth that is used in the ritualistic cleansing of the Chashaku.

Furo (風炉) (portable brazier) – This utensil is used primarily in the spring and summer seasons.

Hishaku (柄杓)(Ladle) – this utensil is made of bamboo and is used to transfer the hot water from the iron pot to the tea bowl.  There are various sizes depending on the ceremony and the season.

Kama / Chanoyugama (釜) (iron pot, or kettle) – This utensil is essentially in heating up the water needed for tea.  The Kama is made of iron or copper while the lid is made from cast iron (however, the lid can also be made of bronze, copper, brass, silver or even ancient bronze mirror).

Kensui (建水) (waste water receptacle/ bowl) – this is container where the waste water of recently rinsed tea bowls is held.  To dispose of it during the ceremony is as well as reusing the waste water is a huge ritualistic no-no.

Kobukusa (古帛紗) or Dashibukusa (出帛紗) (silk cloth) – this silk cloth is brought in by the guest.  This cloth is used if a guest would like to inspect a piece of equipment throughout the ceremony.  They are not allowed to touch any of the utensils with their hands; however, they are allowed to touch so long as it is with this cloth.

Ro (炉) (sunken hearth) – this hearth is used in the autumn and winter months.  The sunken structure helps insulate the pot so that it can keep the water hot.

Phew! What a rundown.  I have seen part of a tea ceremony before.  However, I have never seen all of these utensils used.  I find this subject fascinating and would love to find a tea house and see this ceremony in action.  What about you, dear readers?

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