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The British habit of adding tea to sugar wasn't merely a matter of taste: It also helped steer the course of history.","credit":"Corbis/Underwood & Underwood","description":null,"imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant-400x298.jpg","width":400,"height":298,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant-800x596.jpg","width":800,"height":596,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant-768x572.jpg","width":768,"height":572,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant-320x238.jpg","width":320,"height":238,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant-800x576.jpg","width":800,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-hindu-servant.jpg","width":800,"height":596}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_112899":{"type":"authors","id":"byline_bayareabites_112899","meta":{"override":true},"slug":"byline_bayareabites_112899","name":"Jeff Koehler, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_98284":{"type":"authors","id":"byline_bayareabites_98284","meta":{"override":true},"slug":"byline_bayareabites_98284","name":"Ina Yang, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_97280":{"type":"authors","id":"byline_bayareabites_97280","meta":{"override":true},"slug":"byline_bayareabites_97280","name":"Layla Eplett, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a> ","isLoading":false},"byline_bayareabites_96812":{"type":"authors","id":"byline_bayareabites_96812","meta":{"override":true},"slug":"byline_bayareabites_96812","name":"Tove Danovich, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_95258":{"type":"authors","id":"byline_bayareabites_95258","meta":{"override":true},"slug":"byline_bayareabites_95258","name":"Laurel Dalrymple, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_94763":{"type":"authors","id":"byline_bayareabites_94763","meta":{"override":true},"slug":"byline_bayareabites_94763","name":"Maria Godoy","isLoading":false},"lisalanders":{"type":"authors","id":"5412","meta":{"index":"authors_1591205172","id":"5412","found":true},"name":"Lisa Landers","firstName":"Lisa","lastName":"Landers","slug":"lisalanders","email":"llanders@KQED.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Lisa Landers is a producer and writer whose work includes documentaries, museum exhibitions, and educational multimedia. Her work has covered a diversity of subject matter including natural history, ecological and social issues, cultural exploration, food, music, and architecture. She’s developed and produced films for broadcasters such as National Geographic, Smithsonian Channel, and the Discovery Channel. Her work as an exhibition developer and multimedia producer has been featured at institutions including the American Museum of Natural History, the National Building Museum, and The Tech Museum. Her writing has also appeared in a wide variety of print and online publications.","avatar":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"quest","roles":["leadcoordinator","edit_theme_options","subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lisa Landers | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lisalanders"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_135776":{"type":"posts","id":"bayareabites_135776","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135776","score":null,"sort":[1575568963000]},"guestAuthors":[],"slug":"holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture","title":"Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture","publishDate":1575568963,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n[aside postID='bayareabites_135744']\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n[aside postID='news_11712325' align='left']\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"During the holidays, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.","status":"publish","parent":0,"modified":1575568963,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":825},"headData":{"title":"Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture | KQED","description":"During the holidays, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135776 https://ww2.kqed.org/bayareabites/?p=135776","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/05/holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture/","disqusTitle":"Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture","path":"/bayareabites/135776/holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135744","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11712325","align":"left","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135776/holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture","authors":["11590"],"categories":["bayareabites_13306","bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_1763","bayareabites_366","bayareabites_90","bayareabites_1248","bayareabites_61"],"tags":["bayareabites_3328","bayareabites_558","bayareabites_14757","bayareabites_14745","bayareabites_165","bayareabites_16511"],"featImg":"bayareabites_135787","label":"bayareabites"},"bayareabites_112899":{"type":"posts","id":"bayareabites_112899","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112899","score":null,"sort":[1477420694000]},"guestAuthors":[],"slug":"how-lipton-built-an-empire-by-selling-farm-to-table-tea","title":"How Lipton Built An Empire By Selling 'Farm To Table' Tea","publishDate":1477420694,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Lipton tea can be found in almost any grocery store, and the brand is just about synonymous with industrial Big Tea. So tea enthusiasts who sniff at the familiar square bags might be surprised that once upon a time, Lipton was known as the \"farm to table\" of the tea world. In fact, it was sold with the catchy slogan \"direct from tea garden to tea pot.\"\u003c/p>\n\u003cp>So how did Thomas Lipton build this tea empire?\u003c/p>\n\u003cp>Lipton was already a self-made millionaire before he ever entered the tea trade. He was the Scottish-born son of an Irish grocer, and in Glasgow in 1871, he founded the first of a successful chain of grocery stores that made him a wealthy man by age 40.\u003c/p>\n\u003cp>But, in the British working classes, he saw an opportunity to get even richer. In the latter half of the 1800s, tea had become a popular drink among all British classes, but it was still somewhat of a household luxury. Shops were selling loose leaf tea for the equivalent at the time of 50 cents a pound, an amount he knew was beyond the means of a working-class family living on $10 per week. Lipton saw an opening: Why not cut out the middleman?\u003c/p>\n\u003cp>Lipton thought he could slash the retail price of tea to an affordable 30 cents a pound — and still make a handsome profit for himself. At the time, tea brokers were making the largest returns. To lower the price, he would need to stop buying from them and grow his own tea. And that meant he needed land - a lot of it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To thwart potential competitors, he booked a \"vacation\" to Australia, but secretly got off in Ceylon, now known as Sri Lanka.\u003c/p>\n\u003cp>Ceylon had been one of the world's greatest coffee producers. But in the late 1860s, a fungus arrived that obliterated that industry. Some planters fled, but others turned to tea, which proved to be an excellent replacement.\u003c/p>\n\u003cfigure id=\"attachment_112900\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6.jpg\" alt=\"Baskets full of fresh tea leaves are sorted at a Lipton tea plantation in Ceylon circa 1900.\" width=\"2000\" height=\"1520\" class=\"size-full wp-image-112900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-800x608.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-1020x775.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-1180x897.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-240x182.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-520x395.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Baskets full of fresh tea leaves are sorted at a Lipton tea plantation in Ceylon circa 1900. \u003ccite>( General Photographic Agency/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tea grown in the island's central highlands had a rich, mellow flavor, bright and golden in the cup, and was proving popular at Mincing Lane, the London tea auction house. By the time Lipton arrived in June 1890, Ceylon was already exporting about 45 million pounds of tea per year.\u003c/p>\n\u003cp>But the island was still reeling from the collapse of the coffee industry, and land was going for fire-sale prices.\u003c/p>\n\u003cp>\"You can buy estates here for a song,\" Lipton's agent told him.\u003c/p>\n\u003cp>Lipton snapped up five estates, and soon had about a dozen. He planted his own tea and installed machinery that could handle higher production.\u003c/p>\n\u003cfigure id=\"attachment_112906\" class=\"wp-caption aligncenter\" style=\"max-width: 677px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400.jpg\" alt=\"A Lipton ad from a Canadian grocer publication in 1896 boasts that the company's tea comes "direct from the tea gardens." Lipton traded on the idea that its tea was grown on the company's own estates. But as its tea grew in popularity, Lipton had to rely on outside brokers to meet demand.\" width=\"677\" height=\"891\" class=\"size-full wp-image-112906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400.jpg 677w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-240x316.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-375x494.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-520x684.jpg 520w\" sizes=\"(max-width: 677px) 100vw, 677px\">\u003cfigcaption class=\"wp-caption-text\">A Lipton ad from a Canadian grocer publication in 1896 boasts that the company's tea comes \"direct from the tea gardens.\" Lipton traded on the idea that its tea was grown on the company's own estates. But as its tea grew in popularity, Lipton had to rely on outside brokers to meet demand. \u003ccite>(Internet Archive Book Images/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before Lipton, shop assistants measured tea by weight from wooden chests and folded it into paper packages. Lipton had the novel idea to sell it in premeasured packets of a quarter, half, and full pound. Standardization would be easier for shops to handle. Another big advantage: It would dispel any customer doubt on the accuracy of a shop's scale or the provenance of the tea.\u003c/p>\n\u003cp>\"He really developed the first consistent brand of tea that was the same from package to package, from location to location, every time you bought it,\" Michael D'Antonio, author of \u003cem>A Full Cup: Sir Thomas Lipton's Extraordinary Life and His Quest for the America's Cup, \u003c/em>\u003cem>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128568385\">\u003cem>told NPR\u003c/em>\u003c/a> in 2010\u003c/em>\u003cem>. \u003c/em>\"And he priced it at half the price of other manufacturers, so it was a runaway hit.\"\u003c/p>\n\u003cp>Lipton became known for selling reliable product at affordable prices. Another advantage: Lipton could advertise his company directly on the packets. Initially they bore the image of a Tamil tea plucker and the aforementioned slogan: \"Direct from tea garden to tea pot.\"\u003c/p>\n\u003cp>The packets were so successful that Lipton began selling his tea not just in his own shops, but through other retailers — in the U.K. and beyond. In 1893, he headed to the World's Fair in Chicago, where he sold 1 million packets of Ceylon tea.\u003c/p>\n\u003cp>Soon, Lipton's bright yellow label with its red shield was everywhere, and his tea became popular in America as well as the U.K. But that popularity meant that Lipton could no longer grow all the tea he needed to meet demand. He was forced to buy from brokers until only a small part of the tea came from his own estates.\u003c/p>\n\u003cp>\"At a time when his dynamic sales and advertising methods, especially in the U.K. and America, were building up a turnover of millions of pounds of tea per year,\" D.M. Forrest noted in his authoritative \u003cem>A Hundred Years of Ceylon Tea: 1867-1967\u003c/em>, \"his 3,000 acres or so could not have supplied a tenth of his needs and he was soon buying and blending where and how he could, like all his major competitors.\"\u003c/p>\n\u003cp>But the \"garden to teapot\" public perception was already well-established: Lipton equaled tea, and Ceylon was its home.\u003c/p>\n\u003cp>Lipton \"gave, or rather did not discourage, the impression that all his teas came from his own gardens,\" wrote Alec Waugh in \u003cem>Lipton: A Centennial Biography\u003c/em>. But if that were true, \"he would have needed to own half the island.\"\u003c/p>\n\u003cp>Lipton was a showman, and his commercial and marketing savvy drove his success. A master of the memorable stunt, in his early years, he had pigs paraded through the streets of Glasgow to his shop to underscore the farm freshness of his bacon. He heralded the first arrival of Ceylon tea with a brass band and bagpipe parade and for a time, printed Lipton Currency Notes.\u003c/p>\n\u003cp>Lipton is now a brand belonging to the colossal British-Dutch multinational Unilever. Its tea is sold in more than 150 countries. While the company does buy tea from Sri Lanka, it no longer owns any of its own gardens on the island. These were sold off — but not until after Lipton's death.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tea Tuesdays is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jeff-koehler.com/\">Jeff Koehler\u003c/a> \u003cem>is the author of \u003c/em>Darjeeling: The Colorful History and Precarious Fate of the World's Greatest Tea\u003cem>, which won the 2016 IACP award for literary food writing. Follow him on Twitter @koehlercooks.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Lipton is just about synonymous with industrial Big Tea these days. So you might be surprised to learn that once upon a time, Lipton was known for selling tea direct from its own gardens.","status":"publish","parent":0,"modified":1477420694,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1127},"headData":{"title":"How Lipton Built An Empire By Selling 'Farm To Table' Tea | KQED","description":"Lipton is just about synonymous with industrial Big Tea these days. So you might be surprised to learn that once upon a time, Lipton was known for selling tea direct from its own gardens.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112899 http://ww2.kqed.org/bayareabites/?p=112899","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/25/how-lipton-built-an-empire-by-selling-farm-to-table-tea/","disqusTitle":"How Lipton Built An Empire By Selling 'Farm To Table' Tea","nprByline":"Jeff Koehler, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"498863411","nprApiLink":"http://api.npr.org/query?id=498863411&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/25/498863411/-from-tea-garden-to-teapot-how-lipton-became-an-empire?ft=nprml&f=498863411","nprRetrievedStory":"1","nprPubDate":"Tue, 25 Oct 2016 11:30:00 -0400","nprStoryDate":"Tue, 25 Oct 2016 07:00:00 -0400","nprLastModifiedDate":"Tue, 25 Oct 2016 11:30:36 -0400","path":"/bayareabites/112899/how-lipton-built-an-empire-by-selling-farm-to-table-tea","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lipton tea can be found in almost any grocery store, and the brand is just about synonymous with industrial Big Tea. So tea enthusiasts who sniff at the familiar square bags might be surprised that once upon a time, Lipton was known as the \"farm to table\" of the tea world. In fact, it was sold with the catchy slogan \"direct from tea garden to tea pot.\"\u003c/p>\n\u003cp>So how did Thomas Lipton build this tea empire?\u003c/p>\n\u003cp>Lipton was already a self-made millionaire before he ever entered the tea trade. He was the Scottish-born son of an Irish grocer, and in Glasgow in 1871, he founded the first of a successful chain of grocery stores that made him a wealthy man by age 40.\u003c/p>\n\u003cp>But, in the British working classes, he saw an opportunity to get even richer. In the latter half of the 1800s, tea had become a popular drink among all British classes, but it was still somewhat of a household luxury. Shops were selling loose leaf tea for the equivalent at the time of 50 cents a pound, an amount he knew was beyond the means of a working-class family living on $10 per week. Lipton saw an opening: Why not cut out the middleman?\u003c/p>\n\u003cp>Lipton thought he could slash the retail price of tea to an affordable 30 cents a pound — and still make a handsome profit for himself. At the time, tea brokers were making the largest returns. To lower the price, he would need to stop buying from them and grow his own tea. And that meant he needed land - a lot of it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To thwart potential competitors, he booked a \"vacation\" to Australia, but secretly got off in Ceylon, now known as Sri Lanka.\u003c/p>\n\u003cp>Ceylon had been one of the world's greatest coffee producers. But in the late 1860s, a fungus arrived that obliterated that industry. Some planters fled, but others turned to tea, which proved to be an excellent replacement.\u003c/p>\n\u003cfigure id=\"attachment_112900\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6.jpg\" alt=\"Baskets full of fresh tea leaves are sorted at a Lipton tea plantation in Ceylon circa 1900.\" width=\"2000\" height=\"1520\" class=\"size-full wp-image-112900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-800x608.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-1020x775.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-1180x897.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-240x182.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-520x395.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Baskets full of fresh tea leaves are sorted at a Lipton tea plantation in Ceylon circa 1900. \u003ccite>( General Photographic Agency/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tea grown in the island's central highlands had a rich, mellow flavor, bright and golden in the cup, and was proving popular at Mincing Lane, the London tea auction house. By the time Lipton arrived in June 1890, Ceylon was already exporting about 45 million pounds of tea per year.\u003c/p>\n\u003cp>But the island was still reeling from the collapse of the coffee industry, and land was going for fire-sale prices.\u003c/p>\n\u003cp>\"You can buy estates here for a song,\" Lipton's agent told him.\u003c/p>\n\u003cp>Lipton snapped up five estates, and soon had about a dozen. He planted his own tea and installed machinery that could handle higher production.\u003c/p>\n\u003cfigure id=\"attachment_112906\" class=\"wp-caption aligncenter\" style=\"max-width: 677px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400.jpg\" alt=\"A Lipton ad from a Canadian grocer publication in 1896 boasts that the company's tea comes "direct from the tea gardens." Lipton traded on the idea that its tea was grown on the company's own estates. But as its tea grew in popularity, Lipton had to rely on outside brokers to meet demand.\" width=\"677\" height=\"891\" class=\"size-full wp-image-112906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400.jpg 677w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-240x316.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-375x494.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-520x684.jpg 520w\" sizes=\"(max-width: 677px) 100vw, 677px\">\u003cfigcaption class=\"wp-caption-text\">A Lipton ad from a Canadian grocer publication in 1896 boasts that the company's tea comes \"direct from the tea gardens.\" Lipton traded on the idea that its tea was grown on the company's own estates. But as its tea grew in popularity, Lipton had to rely on outside brokers to meet demand. \u003ccite>(Internet Archive Book Images/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before Lipton, shop assistants measured tea by weight from wooden chests and folded it into paper packages. Lipton had the novel idea to sell it in premeasured packets of a quarter, half, and full pound. Standardization would be easier for shops to handle. Another big advantage: It would dispel any customer doubt on the accuracy of a shop's scale or the provenance of the tea.\u003c/p>\n\u003cp>\"He really developed the first consistent brand of tea that was the same from package to package, from location to location, every time you bought it,\" Michael D'Antonio, author of \u003cem>A Full Cup: Sir Thomas Lipton's Extraordinary Life and His Quest for the America's Cup, \u003c/em>\u003cem>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128568385\">\u003cem>told NPR\u003c/em>\u003c/a> in 2010\u003c/em>\u003cem>. \u003c/em>\"And he priced it at half the price of other manufacturers, so it was a runaway hit.\"\u003c/p>\n\u003cp>Lipton became known for selling reliable product at affordable prices. Another advantage: Lipton could advertise his company directly on the packets. Initially they bore the image of a Tamil tea plucker and the aforementioned slogan: \"Direct from tea garden to tea pot.\"\u003c/p>\n\u003cp>The packets were so successful that Lipton began selling his tea not just in his own shops, but through other retailers — in the U.K. and beyond. In 1893, he headed to the World's Fair in Chicago, where he sold 1 million packets of Ceylon tea.\u003c/p>\n\u003cp>Soon, Lipton's bright yellow label with its red shield was everywhere, and his tea became popular in America as well as the U.K. But that popularity meant that Lipton could no longer grow all the tea he needed to meet demand. He was forced to buy from brokers until only a small part of the tea came from his own estates.\u003c/p>\n\u003cp>\"At a time when his dynamic sales and advertising methods, especially in the U.K. and America, were building up a turnover of millions of pounds of tea per year,\" D.M. Forrest noted in his authoritative \u003cem>A Hundred Years of Ceylon Tea: 1867-1967\u003c/em>, \"his 3,000 acres or so could not have supplied a tenth of his needs and he was soon buying and blending where and how he could, like all his major competitors.\"\u003c/p>\n\u003cp>But the \"garden to teapot\" public perception was already well-established: Lipton equaled tea, and Ceylon was its home.\u003c/p>\n\u003cp>Lipton \"gave, or rather did not discourage, the impression that all his teas came from his own gardens,\" wrote Alec Waugh in \u003cem>Lipton: A Centennial Biography\u003c/em>. But if that were true, \"he would have needed to own half the island.\"\u003c/p>\n\u003cp>Lipton was a showman, and his commercial and marketing savvy drove his success. A master of the memorable stunt, in his early years, he had pigs paraded through the streets of Glasgow to his shop to underscore the farm freshness of his bacon. He heralded the first arrival of Ceylon tea with a brass band and bagpipe parade and for a time, printed Lipton Currency Notes.\u003c/p>\n\u003cp>Lipton is now a brand belonging to the colossal British-Dutch multinational Unilever. Its tea is sold in more than 150 countries. While the company does buy tea from Sri Lanka, it no longer owns any of its own gardens on the island. These were sold off — but not until after Lipton's death.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tea Tuesdays is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jeff-koehler.com/\">Jeff Koehler\u003c/a> \u003cem>is the author of \u003c/em>Darjeeling: The Colorful History and Precarious Fate of the World's Greatest Tea\u003cem>, which won the 2016 IACP award for literary food writing. Follow him on Twitter @koehlercooks.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112899/how-lipton-built-an-empire-by-selling-farm-to-table-tea","authors":["byline_bayareabites_112899"],"categories":["bayareabites_2090","bayareabites_1248"],"tags":["bayareabites_15661","bayareabites_165"],"featImg":"bayareabites_112903","label":"bayareabites"},"bayareabites_98691":{"type":"posts","id":"bayareabites_98691","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98691","score":null,"sort":[1438611415000]},"guestAuthors":[],"slug":"iced-tea-how-to-get-more-health-benefits-from-your-brew","title":"Iced Tea: How To Get More Health Benefits From Your Brew","publishDate":1438611415,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Drinking tea is good for you. Scientists seem pretty sure of it. Thousands of studies conducted around the globe suggest that the phytochemicals found in all teas (black, oolong, green, and white) offer a variety of health benefits, amping up our ability to defend against a wide array of diseases.\u003c/p>\n\u003cp>Having a few cups of tea a day can significantly increase antioxidant and anti-inflammatory activities in our bodies, which has been linked to everything from building stronger bones, to sharpening our brains, to burning more fat. Particularly notable is the mounting \u003ca href=\"http://www.washingtonpost.com/lifestyle/wellness/teas-health-benefits-seem-promising/2012/10/29/90014e06-1c5b-11e2-9cd5-b55c38388962_story.html\" target=\"_blank\">evidence\u003c/a> that tea helps protect our hearts by reducing blood pressure and cholesterol, and improving blood flow.\u003c/p>\n\u003cp>Although more research is needed to confirm some of tea’s suspected benefits, it seems like a no-brainer to brew ourselves a few mugs of hot tea every day – except, of course, during the warm summer months when cooler elixirs are in order. The obvious solution is to drink iced tea instead, but the health bestowing powers of tea are often vastly and unnecessarily diminished when we make the switch.\u003c/p>\n\u003cp>One of the main reasons for the lost benefits is that we opt for convenience over freshness. While you can’t really stock up on pre-made hot tea, it’s easy to fill your pantry with pre-bottled teas to be consumed cold. But what we gain in terms of time, we lose in terms of potency.\u003c/p>\n\u003cp>According to nutrition scientist \u003ca href=\"http://hnrca.tufts.edu/jeffrey-b-blumberg-ph-d/\" target=\"_blank\">Dr. Jeffrey Blumberg\u003c/a>, the Director of the Antioxidants Research Laboratory at Tufts University, those health-promoting chemical compounds found in tea known as flavonoids are most potent when the tea is freshly brewed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Tea is not stable,” explains Blumberg. “You know that cloudy stuff that you see at the bottom of a bottle of ice tea or a gallon batch that you made a few days ago? That’s precipitated flavonoids – and that doesn’t do you any good.”\u003c/p>\n\u003cp>When bottled teas sit on a shelf in the store or in your fridge for months, those flavonoids can dissipate to the point of vanishing. “\u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2010/august/bottled-tea-beverages-may-contain-fewer-polyphenols-than-brewed-tea.html\" target=\"_blank\">Studies\u003c/a> conducted on some commercial, ready-made teas showed that they no longer contained any flavonoids in them,” says Blumberg.\u003c/p>\n\u003cp>After a little digging around on my part, I learned that the bottled tea brand \u003ca href=\"http://www.snapple.com/\" target=\"_blank\">Snapple\u003c/a> doesn’t test for flavonoid content. I also discovered that \u003ca href=\"https://www.drinkarizona.com/\" target=\"_blank\">Arizona\u003c/a> iced tea is periodically tested for flavanoids, but only before the tea is bottled (not after its been sitting around for a few weeks). Organic tea maker \u003ca href=\"http://www.foodbusinessnews.net/articles/news_home/Business_News/2013/10/Honest_tea_turns_up_organic_in.aspx?ID=%7BEBD258F3-0439-4C2F-A095-84111E072396%7D&cck=1\" target=\"_blank\">Honest Tea\u003c/a>, used to include information about levels of flavonoids and other beneficial compounds on bottles of their green tea. But they no longer include these details on their labels, and it’s unclear how and if they still conduct testing. No one at Honest Tea was available to answer my questions.\u003c/p>\n\u003cfigure id=\"attachment_98696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Csinensis.jpeg\" alt=\" All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds. \u003ccite>(\u003ca href=\"https://en.wikipedia.org/wiki/en:User:AxelBoldt\" target=\"_blank\">AxelBoldt\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dilution is another factor that impacts our ability to reap the full benefits of tea when it’s served cold. Bottled iced teas are often more watered down than anything you would brew yourself, and café-made teas are notoriously loaded with ice, drastically reducing the flavonoid content in a single drink. So, while you’ll get hydration, you won’t reap the health benefits of flavonoids unless you drink a tremendous amount of it. This is particularly noteworthy in light of studies that suggest that more is more when it comes to the benefits of consuming tea.\u003c/p>\n\u003cp>“When you look at the data, people who drink several cups [of hot tea] a day do better on all of the potential health outcomes than those who drink just one cup a day,” says Blumberg.”\u003c/p>\n\u003cp>Store-bought iced teas may also have unwanted sweeteners and other additives, and can vary in terms of the caffeine content. Buying decaffeinated iced tea is sometimes an option, but the decaffeination process removes about 10-15% of the flavonoids, says Blumberg. “If you really don’t want the caffeine, a simple adjustment is to make your tea a little stronger or just drink a bit more of it.”\u003c/p>\n\u003cfigure id=\"attachment_98697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg\" alt=\"Loose Leaf black tea.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98697\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loose Leaf black tea. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line is that the only way to really control what’s in your iced tea and ensure that you’re maximizing the potential health benefits is to brew it yourself, daily. Sound like a hassle? It’s actually very easy once you get yourself into the habit of doing it.\u003c/p>\n\u003cp>My strategy is to boil a kettle full of water first thing each morning. I pour the water into a large Pyrex measuring cup with a curved spout (I use the 4 cup size), along with 2-3 tea bags or a few heaping spoonfuls of loose leaf tea.* Let it steep on the counter for about 5 minutes and then stick it in the fridge or freezer for about an hour or until it gets cold. When it’s ready, pour yourself a tall glass (using a strainer for loose-leaf tea) and transfer the rest into a lidded pitcher to keep in the fridge for later. If you need to dash out before the tea is chilled, pour it into a thermos and throw in just enough ice to raise the temperature to your liking before hitting the road.\u003c/p>\n\u003cp>Drink it straight up or add lemon, honey, mint or any other infusions you like. If you prefer your tea with milk as I do, it’s worth noting that \u003ca href=\"http://www.livestrong.com/article/519740-does-milk-in-tea-block-antioxidants/\" target=\"_blank\">some studies\u003c/a> have suggested that adding milk may reduce our bodies’ ability to absorb flavonoids, while other studies \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11264903\" target=\"_blank\">contradict\u003c/a> these findings.\u003c/p>\n\u003cp>The bottom line is that no matter how you take your tea, making a fresh batch every day will help ensure that you’ll be drinking to your health with every sip.\u003c/p>\n\u003cp>* Store unbrewed tea bags and leaves in airtight containers in a cool, dark spot for up to a year.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to promote tea as a treatment for any kind of illness or disease. If you have any known health conditions, consult a doctor.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Drinking tea holds the promise of many health benefits, but sipping this ancient brew in its cold form can lead to diminished returns.","status":"publish","parent":0,"modified":1438715275,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1059},"headData":{"title":"Iced Tea: How To Get More Health Benefits From Your Brew | KQED","description":"Drinking tea holds the promise of many health benefits, but sipping this ancient brew in its cold form can lead to diminished returns.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98691 http://ww2.kqed.org/bayareabites/?p=98691","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/03/iced-tea-how-to-get-more-health-benefits-from-your-brew/","disqusTitle":"Iced Tea: How To Get More Health Benefits From Your Brew","path":"/bayareabites/98691/iced-tea-how-to-get-more-health-benefits-from-your-brew","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Drinking tea is good for you. Scientists seem pretty sure of it. Thousands of studies conducted around the globe suggest that the phytochemicals found in all teas (black, oolong, green, and white) offer a variety of health benefits, amping up our ability to defend against a wide array of diseases.\u003c/p>\n\u003cp>Having a few cups of tea a day can significantly increase antioxidant and anti-inflammatory activities in our bodies, which has been linked to everything from building stronger bones, to sharpening our brains, to burning more fat. Particularly notable is the mounting \u003ca href=\"http://www.washingtonpost.com/lifestyle/wellness/teas-health-benefits-seem-promising/2012/10/29/90014e06-1c5b-11e2-9cd5-b55c38388962_story.html\" target=\"_blank\">evidence\u003c/a> that tea helps protect our hearts by reducing blood pressure and cholesterol, and improving blood flow.\u003c/p>\n\u003cp>Although more research is needed to confirm some of tea’s suspected benefits, it seems like a no-brainer to brew ourselves a few mugs of hot tea every day – except, of course, during the warm summer months when cooler elixirs are in order. The obvious solution is to drink iced tea instead, but the health bestowing powers of tea are often vastly and unnecessarily diminished when we make the switch.\u003c/p>\n\u003cp>One of the main reasons for the lost benefits is that we opt for convenience over freshness. While you can’t really stock up on pre-made hot tea, it’s easy to fill your pantry with pre-bottled teas to be consumed cold. But what we gain in terms of time, we lose in terms of potency.\u003c/p>\n\u003cp>According to nutrition scientist \u003ca href=\"http://hnrca.tufts.edu/jeffrey-b-blumberg-ph-d/\" target=\"_blank\">Dr. Jeffrey Blumberg\u003c/a>, the Director of the Antioxidants Research Laboratory at Tufts University, those health-promoting chemical compounds found in tea known as flavonoids are most potent when the tea is freshly brewed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Tea is not stable,” explains Blumberg. “You know that cloudy stuff that you see at the bottom of a bottle of ice tea or a gallon batch that you made a few days ago? That’s precipitated flavonoids – and that doesn’t do you any good.”\u003c/p>\n\u003cp>When bottled teas sit on a shelf in the store or in your fridge for months, those flavonoids can dissipate to the point of vanishing. “\u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2010/august/bottled-tea-beverages-may-contain-fewer-polyphenols-than-brewed-tea.html\" target=\"_blank\">Studies\u003c/a> conducted on some commercial, ready-made teas showed that they no longer contained any flavonoids in them,” says Blumberg.\u003c/p>\n\u003cp>After a little digging around on my part, I learned that the bottled tea brand \u003ca href=\"http://www.snapple.com/\" target=\"_blank\">Snapple\u003c/a> doesn’t test for flavonoid content. I also discovered that \u003ca href=\"https://www.drinkarizona.com/\" target=\"_blank\">Arizona\u003c/a> iced tea is periodically tested for flavanoids, but only before the tea is bottled (not after its been sitting around for a few weeks). Organic tea maker \u003ca href=\"http://www.foodbusinessnews.net/articles/news_home/Business_News/2013/10/Honest_tea_turns_up_organic_in.aspx?ID=%7BEBD258F3-0439-4C2F-A095-84111E072396%7D&cck=1\" target=\"_blank\">Honest Tea\u003c/a>, used to include information about levels of flavonoids and other beneficial compounds on bottles of their green tea. But they no longer include these details on their labels, and it’s unclear how and if they still conduct testing. No one at Honest Tea was available to answer my questions.\u003c/p>\n\u003cfigure id=\"attachment_98696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Csinensis.jpeg\" alt=\" All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds. \u003ccite>(\u003ca href=\"https://en.wikipedia.org/wiki/en:User:AxelBoldt\" target=\"_blank\">AxelBoldt\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dilution is another factor that impacts our ability to reap the full benefits of tea when it’s served cold. Bottled iced teas are often more watered down than anything you would brew yourself, and café-made teas are notoriously loaded with ice, drastically reducing the flavonoid content in a single drink. So, while you’ll get hydration, you won’t reap the health benefits of flavonoids unless you drink a tremendous amount of it. This is particularly noteworthy in light of studies that suggest that more is more when it comes to the benefits of consuming tea.\u003c/p>\n\u003cp>“When you look at the data, people who drink several cups [of hot tea] a day do better on all of the potential health outcomes than those who drink just one cup a day,” says Blumberg.”\u003c/p>\n\u003cp>Store-bought iced teas may also have unwanted sweeteners and other additives, and can vary in terms of the caffeine content. Buying decaffeinated iced tea is sometimes an option, but the decaffeination process removes about 10-15% of the flavonoids, says Blumberg. “If you really don’t want the caffeine, a simple adjustment is to make your tea a little stronger or just drink a bit more of it.”\u003c/p>\n\u003cfigure id=\"attachment_98697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg\" alt=\"Loose Leaf black tea.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98697\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loose Leaf black tea. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line is that the only way to really control what’s in your iced tea and ensure that you’re maximizing the potential health benefits is to brew it yourself, daily. Sound like a hassle? It’s actually very easy once you get yourself into the habit of doing it.\u003c/p>\n\u003cp>My strategy is to boil a kettle full of water first thing each morning. I pour the water into a large Pyrex measuring cup with a curved spout (I use the 4 cup size), along with 2-3 tea bags or a few heaping spoonfuls of loose leaf tea.* Let it steep on the counter for about 5 minutes and then stick it in the fridge or freezer for about an hour or until it gets cold. When it’s ready, pour yourself a tall glass (using a strainer for loose-leaf tea) and transfer the rest into a lidded pitcher to keep in the fridge for later. If you need to dash out before the tea is chilled, pour it into a thermos and throw in just enough ice to raise the temperature to your liking before hitting the road.\u003c/p>\n\u003cp>Drink it straight up or add lemon, honey, mint or any other infusions you like. If you prefer your tea with milk as I do, it’s worth noting that \u003ca href=\"http://www.livestrong.com/article/519740-does-milk-in-tea-block-antioxidants/\" target=\"_blank\">some studies\u003c/a> have suggested that adding milk may reduce our bodies’ ability to absorb flavonoids, while other studies \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11264903\" target=\"_blank\">contradict\u003c/a> these findings.\u003c/p>\n\u003cp>The bottom line is that no matter how you take your tea, making a fresh batch every day will help ensure that you’ll be drinking to your health with every sip.\u003c/p>\n\u003cp>* Store unbrewed tea bags and leaves in airtight containers in a cool, dark spot for up to a year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to promote tea as a treatment for any kind of illness or disease. If you have any known health conditions, consult a doctor.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98691/iced-tea-how-to-get-more-health-benefits-from-your-brew","authors":["5412"],"categories":["bayareabites_13306","bayareabites_1245","bayareabites_358","bayareabites_1248"],"tags":["bayareabites_11227","bayareabites_14682","bayareabites_14555","bayareabites_14675","bayareabites_165"],"featImg":"bayareabites_98698","label":"bayareabites"},"bayareabites_98284":{"type":"posts","id":"bayareabites_98284","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98284","score":null,"sort":[1437497028000]},"guestAuthors":[],"slug":"tea-sommeliers-are-the-hot-new-thing-in-food-pairing","title":"Tea Sommeliers Are The Hot New Thing In Food Pairing","publishDate":1437497028,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Even those of us who can't tell the difference between a pinot noir and a merlot are probably familiar with the basic rule of wine pairing: white wine with fish and red wine with steak. But when it comes to tea pairings, we're stumped.\u003c/p>\n\u003cp>Yet it turns out there is an art to unlocking new flavors in your food by pairing it with tea. Sipping oolong with a buttery, citrusy madeleine can highlight the flowery and milky notes of the tea, while a hot cup of green tea melts the texture of goat cheese and enhances its creamy notes.\u003c/p>\n\u003cp>Now a whole new breed of experts has risen up to spread this knowledge: tea sommeliers.\u003c/p>\n\u003cp>\"The whole idea of pairing tea with food is that you should have a tea that's going to enhance the flavor of the food, or vice versa,\" explains Aurelie Bessiere, a tea expert at \u003ca href=\"http://us.palaisdesthes.com/en_us/\">Palais Des Thes\u003c/a>, a tea production company based in France. \"What you want to happen in your mouth is to feel the different layers of taste and flavors of both tea and food.\"\u003c/p>\n\u003cp>This is where tea sommeliers come in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's like a wine sommelier, giving you advice, depending on what kind of tea you want to drink, what time of the day it is, and what you're eating,\" says Bessiere, a tea sommelier herself.\u003c/p>\n\u003cp>It's a fairly new concept — and very much a Western term, Bessiere says. In the East, by contrast, the rituals surrounding tea follow stricter guidelines and often have a deeper cultural as well as political meaning behind them, as exemplified by the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/23/414669081/in-the-japanese-tea-ceremony-politics-are-served-with-every-cup\">Japanese tea ceremony\u003c/a>.\u003c/p>\n\u003cp>To become a tea sommelier, you need to know a lot about tea: where it's from, how it's made, the different aromas and flavors in tea, and which ones pair well with what kind of food, says Bessiere. The International Tea Masters Association even developed an \u003ca href=\"http://teamasters.org/tea-aroma/\">aroma wheel\u003c/a> for tea, modeled on a wine aroma wheel, that lists aromatics such as spicy, earthy and floral as starting points for evaluating tea.\u003c/p>\n\u003cp>Palais Des Thes, which offers tea sommelier training classes in Paris, often works with hotels and restaurants around the globe that are gradually changing their approach to tea, bringing it to the front and center of the dining experience.\u003c/p>\n\u003cp>One of the restaurants it recently started working with is \u003ca href=\"http://elevenmadisonpark.com/\">Eleven Madison Park\u003c/a> in New York — a fine-dining establishment also known for its tea program.\u003c/p>\n\u003cfigure id=\"attachment_98286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kathy-yl-chan-tea-and-cheese-pairings-12-5-_custom-28cfcc2b92b6225a8621d8ee3bfe1f99d7fa8f39-e1437496979738.jpg\" alt=\"Enjoying wine with cheese is common, but black tea also goes surprisingly well with chiriboga blue cheese, as shown here.\" width=\"1920\" height=\"1323\" class=\"size-full wp-image-98286\">\u003cfigcaption class=\"wp-caption-text\">Enjoying wine with cheese is common, but black tea also goes surprisingly well with chiriboga blue cheese, as shown here. \u003ccite>(Kathy YL Chan for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"My goal has always been to put together a tea list with the same standard and rigor as you would with wine,\" says Christopher Day, the dining room manager and head of the tea program at the restaurant. \"I try to taste and select teas that are representative of the major styles of oolong, black and green tea.\"\u003c/p>\n\u003cp>The tableside tea program at Eleven Madison Park boasts four different oolongs, two different types of pu'erh, a Hawaiian black tea, and many more tea options — loose tea, not tea bags — directly sourced from the country of origin through vendors like Palais Des Thes, Teance and In Pursuit of Tea, and individual farms as well.\u003c/p>\n\u003cp>The tea can be served by the pot, or tableside in the Chinese traditional \u003cem>gong-fu\u003c/em> style with \u003cem>gaiwan\u003c/em> (a three-piece ceramic tea cup with lid, cup and saucer) at any point of the meal. The \u003cem>gong-fu\u003c/em> style of tea-drinking is \u003ca href=\"http://www.inpursuitoftea.com/The-Gong-Fu-Style-of-Drinking-Fine-Tea-s/99.htm\">rooted\u003c/a> in the traditional Chinese tea ceremony. It's seen as an intimate act between drinker and server that demonstrates both art and skills in brewing and serving tea. Both the tea selection and the accompanying service go above and beyond the Earl Grey or chamomile tea bag you might find at most restaurants.\u003c/p>\n\u003cp>Tea sommeliers make their recommendations much like their counterparts in wine do: They talk with the diners, taking into consideration what they're looking for in the tea and what dishes they've ordered, Day says. \"We provide background but also space in terms of recommendations\" for tea and food pairings. There are general guidelines, but experimenting is really the best option, according to Day.\u003c/p>\n\u003cp>\"We once served a pu-erh at cellar temperature with celery root that had been cooked in a pig's bladder,\" Day tells of a particular pairing experiment. \"The reasoning was that the bladder course was extremely fragrant, and we wanted to highlight the earthiness of the tea on the palate without competing with or diminishing the fragrance of the bladder course, which was cut open in front of the guests and served immediately. It worked extremely well.\"\u003c/p>\n\u003cp>For many customers, the pairings can be a revelation, says Jeff Ruiz, head of the tea program at the restaurant \u003ca href=\"http://ateranyc.com/\">Atera\u003c/a>, in New York City.\u003c/p>\n\u003cp>Atera offers a tea pairing that's specific to the course, matching six types of tea with the restaurant's 16-to-18-course tasting menu.\u003c/p>\n\u003cp>\"Everyone that gets it, it changes their perspective,\" Ruiz says, with customers often exclaiming how eye-opening the pairing experience has been.\u003c/p>\n\u003cp>When you pair a specific tea with a specific dish, the pairing can \"unlock a third flavor,\" Ruiz says. He's fascinated by the multidimensional flavors you can coax out of teas, and enjoys the challenge of exploring potential pairings with Atera's chef.\u003c/p>\n\u003cp>For example, a new dish on the menu – foie gras with blackcurrant and peanut – is paired with a second-flush Darjeeling tea prepared hot.\u003c/p>\n\u003cp>\"[The tea] helps the foie gras melt. It brings everything together. Black tea tannin matches the fat content in the foie gras. Everyone is skeptical, but it just works, and it works beautifully,\" Ruiz says.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Experiment With Tea Pairings\u003c/strong>\u003c/h3>\n\u003cp>\"Every tea has a story to tell,\" says Christopher Day, head of the tea program at Eleven Madison Park in New York City. Tea sommeliers are there to help tell that story, but you don't need to be an expert in tea to appreciate the long history and variety of flavors the beverage brings, especially when paired with food.\u003c/p>\n\u003cp>In fact, here are some simple food and tea pairings you can try at home, suggested by the tea experts we spoke with for our story.\u003c/p>\n\u003cp>\u003cstrong>Butterfly of Taiwan ooolong with Sheep cheese such as Ossau Iraty\u003c/strong>\u003c/p>\n\u003cp>The cheese enhances the fruity (think apple puree and candied citrus) and honey notes of the tea, which seems sweeter. The strong woody notes of the tea are elevated to a lighter and greener tone.\u003c/p>\n\u003cp>\u003cstrong>Nepal Arya Tara black tea & Pleasant Ridge Reserve Extra Aged Cheddar\u003c/strong>\u003c/p>\n\u003cp>This pairing enhances the sweet, fruity notes of both the tea and the cheese. The cheese cuts the astringency of the tea and makes it much rounder. The green, vegetal notes of the tea become stronger, allowing for a fresh and long-lasting finish.\u003c/p>\n\u003cp>\u003cstrong>Bao Zhong imperial oolong tea with a madeleine\u003c/strong>\u003c/p>\n\u003cp>The slightly lemony madeleine melts in the mouth with the tea, and its buttery and citrus notes highlight the flowery (rose, jasmine) and milky notes of the tea.\u003c/p>\n\u003cp>\u003cstrong>Oriental Beauty \u003c/strong>\u003cstrong>oolong with almond cherry bars\u003c/strong>\u003c/p>\n\u003cp>The peach and apricot notes and distinct honey sweetness of the tea accentuate the flavor of the cherries.\u003c/p>\n\u003cp>\u003cstrong>Kabuse green tea with melted chocolate\u003c/strong>\u003c/p>\n\u003cp>The kabuse is a green tea with high levels of umami – a pleasant, savory taste – as well as sweet and salty. When these three flavors hit melted chocolate, you unlock a flavor similar to pure cantaloupe.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/408297745/tea-tuesday\">Tea Tuesdays\u003c/a>\u003cem>is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Which black tea goes best with blue cheese? It turns out there is an art to unlocking new flavors in your food by pairing it with tea. And a whole new breed of experts has risen up to spread the word.","status":"publish","parent":0,"modified":1437497028,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1296},"headData":{"title":"Tea Sommeliers Are The Hot New Thing In Food Pairing | KQED","description":"Which black tea goes best with blue cheese? It turns out there is an art to unlocking new flavors in your food by pairing it with tea. And a whole new breed of experts has risen up to spread the word.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98284 http://ww2.kqed.org/bayareabites/?p=98284","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/21/tea-sommeliers-are-the-hot-new-thing-in-food-pairing/","disqusTitle":"Tea Sommeliers Are The Hot New Thing In Food Pairing","nprByline":"Ina Yang, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"422863066","nprApiLink":"http://api.npr.org/query?id=422863066&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/21/422863066/tea-sommeliers-are-the-hot-new-thing-in-food-pairing?ft=nprml&f=422863066","nprRetrievedStory":"1","nprPubDate":"Tue, 21 Jul 2015 12:01:00 -0400","nprStoryDate":"Tue, 21 Jul 2015 10:59:00 -0400","nprLastModifiedDate":"Tue, 21 Jul 2015 12:01:03 -0400","path":"/bayareabites/98284/tea-sommeliers-are-the-hot-new-thing-in-food-pairing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Even those of us who can't tell the difference between a pinot noir and a merlot are probably familiar with the basic rule of wine pairing: white wine with fish and red wine with steak. But when it comes to tea pairings, we're stumped.\u003c/p>\n\u003cp>Yet it turns out there is an art to unlocking new flavors in your food by pairing it with tea. Sipping oolong with a buttery, citrusy madeleine can highlight the flowery and milky notes of the tea, while a hot cup of green tea melts the texture of goat cheese and enhances its creamy notes.\u003c/p>\n\u003cp>Now a whole new breed of experts has risen up to spread this knowledge: tea sommeliers.\u003c/p>\n\u003cp>\"The whole idea of pairing tea with food is that you should have a tea that's going to enhance the flavor of the food, or vice versa,\" explains Aurelie Bessiere, a tea expert at \u003ca href=\"http://us.palaisdesthes.com/en_us/\">Palais Des Thes\u003c/a>, a tea production company based in France. \"What you want to happen in your mouth is to feel the different layers of taste and flavors of both tea and food.\"\u003c/p>\n\u003cp>This is where tea sommeliers come in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's like a wine sommelier, giving you advice, depending on what kind of tea you want to drink, what time of the day it is, and what you're eating,\" says Bessiere, a tea sommelier herself.\u003c/p>\n\u003cp>It's a fairly new concept — and very much a Western term, Bessiere says. In the East, by contrast, the rituals surrounding tea follow stricter guidelines and often have a deeper cultural as well as political meaning behind them, as exemplified by the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/23/414669081/in-the-japanese-tea-ceremony-politics-are-served-with-every-cup\">Japanese tea ceremony\u003c/a>.\u003c/p>\n\u003cp>To become a tea sommelier, you need to know a lot about tea: where it's from, how it's made, the different aromas and flavors in tea, and which ones pair well with what kind of food, says Bessiere. The International Tea Masters Association even developed an \u003ca href=\"http://teamasters.org/tea-aroma/\">aroma wheel\u003c/a> for tea, modeled on a wine aroma wheel, that lists aromatics such as spicy, earthy and floral as starting points for evaluating tea.\u003c/p>\n\u003cp>Palais Des Thes, which offers tea sommelier training classes in Paris, often works with hotels and restaurants around the globe that are gradually changing their approach to tea, bringing it to the front and center of the dining experience.\u003c/p>\n\u003cp>One of the restaurants it recently started working with is \u003ca href=\"http://elevenmadisonpark.com/\">Eleven Madison Park\u003c/a> in New York — a fine-dining establishment also known for its tea program.\u003c/p>\n\u003cfigure id=\"attachment_98286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kathy-yl-chan-tea-and-cheese-pairings-12-5-_custom-28cfcc2b92b6225a8621d8ee3bfe1f99d7fa8f39-e1437496979738.jpg\" alt=\"Enjoying wine with cheese is common, but black tea also goes surprisingly well with chiriboga blue cheese, as shown here.\" width=\"1920\" height=\"1323\" class=\"size-full wp-image-98286\">\u003cfigcaption class=\"wp-caption-text\">Enjoying wine with cheese is common, but black tea also goes surprisingly well with chiriboga blue cheese, as shown here. \u003ccite>(Kathy YL Chan for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"My goal has always been to put together a tea list with the same standard and rigor as you would with wine,\" says Christopher Day, the dining room manager and head of the tea program at the restaurant. \"I try to taste and select teas that are representative of the major styles of oolong, black and green tea.\"\u003c/p>\n\u003cp>The tableside tea program at Eleven Madison Park boasts four different oolongs, two different types of pu'erh, a Hawaiian black tea, and many more tea options — loose tea, not tea bags — directly sourced from the country of origin through vendors like Palais Des Thes, Teance and In Pursuit of Tea, and individual farms as well.\u003c/p>\n\u003cp>The tea can be served by the pot, or tableside in the Chinese traditional \u003cem>gong-fu\u003c/em> style with \u003cem>gaiwan\u003c/em> (a three-piece ceramic tea cup with lid, cup and saucer) at any point of the meal. The \u003cem>gong-fu\u003c/em> style of tea-drinking is \u003ca href=\"http://www.inpursuitoftea.com/The-Gong-Fu-Style-of-Drinking-Fine-Tea-s/99.htm\">rooted\u003c/a> in the traditional Chinese tea ceremony. It's seen as an intimate act between drinker and server that demonstrates both art and skills in brewing and serving tea. Both the tea selection and the accompanying service go above and beyond the Earl Grey or chamomile tea bag you might find at most restaurants.\u003c/p>\n\u003cp>Tea sommeliers make their recommendations much like their counterparts in wine do: They talk with the diners, taking into consideration what they're looking for in the tea and what dishes they've ordered, Day says. \"We provide background but also space in terms of recommendations\" for tea and food pairings. There are general guidelines, but experimenting is really the best option, according to Day.\u003c/p>\n\u003cp>\"We once served a pu-erh at cellar temperature with celery root that had been cooked in a pig's bladder,\" Day tells of a particular pairing experiment. \"The reasoning was that the bladder course was extremely fragrant, and we wanted to highlight the earthiness of the tea on the palate without competing with or diminishing the fragrance of the bladder course, which was cut open in front of the guests and served immediately. It worked extremely well.\"\u003c/p>\n\u003cp>For many customers, the pairings can be a revelation, says Jeff Ruiz, head of the tea program at the restaurant \u003ca href=\"http://ateranyc.com/\">Atera\u003c/a>, in New York City.\u003c/p>\n\u003cp>Atera offers a tea pairing that's specific to the course, matching six types of tea with the restaurant's 16-to-18-course tasting menu.\u003c/p>\n\u003cp>\"Everyone that gets it, it changes their perspective,\" Ruiz says, with customers often exclaiming how eye-opening the pairing experience has been.\u003c/p>\n\u003cp>When you pair a specific tea with a specific dish, the pairing can \"unlock a third flavor,\" Ruiz says. He's fascinated by the multidimensional flavors you can coax out of teas, and enjoys the challenge of exploring potential pairings with Atera's chef.\u003c/p>\n\u003cp>For example, a new dish on the menu – foie gras with blackcurrant and peanut – is paired with a second-flush Darjeeling tea prepared hot.\u003c/p>\n\u003cp>\"[The tea] helps the foie gras melt. It brings everything together. Black tea tannin matches the fat content in the foie gras. Everyone is skeptical, but it just works, and it works beautifully,\" Ruiz says.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Experiment With Tea Pairings\u003c/strong>\u003c/h3>\n\u003cp>\"Every tea has a story to tell,\" says Christopher Day, head of the tea program at Eleven Madison Park in New York City. Tea sommeliers are there to help tell that story, but you don't need to be an expert in tea to appreciate the long history and variety of flavors the beverage brings, especially when paired with food.\u003c/p>\n\u003cp>In fact, here are some simple food and tea pairings you can try at home, suggested by the tea experts we spoke with for our story.\u003c/p>\n\u003cp>\u003cstrong>Butterfly of Taiwan ooolong with Sheep cheese such as Ossau Iraty\u003c/strong>\u003c/p>\n\u003cp>The cheese enhances the fruity (think apple puree and candied citrus) and honey notes of the tea, which seems sweeter. The strong woody notes of the tea are elevated to a lighter and greener tone.\u003c/p>\n\u003cp>\u003cstrong>Nepal Arya Tara black tea & Pleasant Ridge Reserve Extra Aged Cheddar\u003c/strong>\u003c/p>\n\u003cp>This pairing enhances the sweet, fruity notes of both the tea and the cheese. The cheese cuts the astringency of the tea and makes it much rounder. The green, vegetal notes of the tea become stronger, allowing for a fresh and long-lasting finish.\u003c/p>\n\u003cp>\u003cstrong>Bao Zhong imperial oolong tea with a madeleine\u003c/strong>\u003c/p>\n\u003cp>The slightly lemony madeleine melts in the mouth with the tea, and its buttery and citrus notes highlight the flowery (rose, jasmine) and milky notes of the tea.\u003c/p>\n\u003cp>\u003cstrong>Oriental Beauty \u003c/strong>\u003cstrong>oolong with almond cherry bars\u003c/strong>\u003c/p>\n\u003cp>The peach and apricot notes and distinct honey sweetness of the tea accentuate the flavor of the cherries.\u003c/p>\n\u003cp>\u003cstrong>Kabuse green tea with melted chocolate\u003c/strong>\u003c/p>\n\u003cp>The kabuse is a green tea with high levels of umami – a pleasant, savory taste – as well as sweet and salty. When these three flavors hit melted chocolate, you unlock a flavor similar to pure cantaloupe.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/408297745/tea-tuesday\">Tea Tuesdays\u003c/a>\u003cem>is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98284/tea-sommeliers-are-the-hot-new-thing-in-food-pairing","authors":["byline_bayareabites_98284"],"categories":["bayareabites_13306","bayareabites_4084","bayareabites_10916","bayareabites_1248"],"tags":["bayareabites_10940","bayareabites_165","bayareabites_14644","bayareabites_14645"],"featImg":"bayareabites_98285","label":"bayareabites"},"bayareabites_97280":{"type":"posts","id":"bayareabites_97280","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97280","score":null,"sort":[1435081490000]},"guestAuthors":[],"slug":"in-the-japanese-tea-ceremony-politics-are-served-with-every-cup","title":"In The Japanese Tea Ceremony, Politics Are Served With Every Cup","publishDate":1435081490,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In the U.S., Tea Party politics refers to a certain strain of Republican conservatism. But in Japan, tea politics are of an altogether different sort: The ritual drinking of this ancient beverage — often thought of as the epitome of Japanese restraint and formality — has long been entwined with issues of power and national identity.\u003c/p>\n\u003cp>A thousand years ago, Buddhist monks studying in China brought tea back to Japan. And while the tea ceremony is meant to encourage spiritual contemplation, early on, it became enmeshed with very earthly displays of power. Japan's 15th-century aristocrats and other elites adopted the esoteric practice, holding tea parties during which they would also display rare Chinese objects to convey power and wealth.\u003c/p>\n\u003cp>As Andrew Watsy, a professor of Japanese art history at Princeton University, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/18/290857751/japanese-tea-ritual-turned-15th-century-tupperware-into-art\">explained to NPR\u003c/a> in 2014, \"To be politically powerful at this time also meant that you had to show that you had some sort of cultural sophistication as well.\"\u003c/p>\n\u003cp>According to \u003ca href=\"https://www.soas.ac.uk/staff/staff86524.php\">Kristin Surak\u003c/a>, a professor of Japanese politics and author of \u003ca href=\"http://www.amazon.com/Making-Tea-Japan-Cultural-Nationalism/dp/0804778671/ref=asap_bc?ie=UTF8\">Making Tea, Making Japan\u003c/a>, the tea ceremony is full of contradictions. It's a Zen-like renunciation of the material world — and simultaneously, a place where expensive tea wares convey affluence. It's intended to be a place of equality, but often serves to reinforce power and hierarchies. Although each preparation is meant to be unique, the ritual is the same thing over and over.\u003c/p>\n\u003cfigure id=\"attachment_97287\" class=\"wp-caption alignright\" style=\"max-width: 247px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/japanese-tea1.jpg\" alt=\"A portrait of Sen Rikyū by Tōhaku Hasegawa. Rikyū was a highly influential tea master in 16th century Japan.\" width=\"247\" height=\"560\" class=\"size-full wp-image-97287\">\u003cfigcaption class=\"wp-caption-text\">A portrait of Sen Rikyū by Tōhaku Hasegawa. Rikyū was a highly influential tea master in 16th century Japan. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Sen_no_Rikyu_JPN.jpg\">Tōhaku Hasegawa/via Wikimedia \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's presented as a universalistic practice open to everyone and pitched as being about \u003cem>wa, kei, sei \u003c/em>and \u003cem>jaku \u003c/em>(harmony, respect, purity and tranquility),\" says Surak, who spent more than a decade in Japan, studying the art of the tea ceremony and observing its subtleties. \"The claim is that everyone in the world can understand those things, and that if everybody sat around and had a bowl of tea, we could create world peace.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She adds, \"At the same time, it's also very much particularly, almost exclusively, Japanese.\"\u003c/p>\n\u003cp>Over the years, the\u003cstrong> \u003c/strong>ceremony also took on a political dimension, an aspect that became pronounced in the late 16th century. During this tumultuous time of civil war, two leading generals — Oda Nobunaga and Toyotomi Hideyoshi — unified much of Japan. Both used tea ceremonies as a political tool in this process: They awarded tea wares for victories on the battlefield, and the tea room was used as a space for liaising and negotiations.\u003c/p>\n\u003cp>Tea masters — men who, over years, had mastered the intricate choreography of preparing and serving the tea – wielded great influence. Sen Rikyū was a favored tea master of Nobunaga and later became the second most influential man under Hideyoshi's rule.\u003c/p>\n\u003cp>Tea continued to be steeped in politics and, by the end of the 17th century, elite warriors were expected to be adept in all aspects of the tea ceremony. The ceremony maintained its prominence when Japan opened up to the West in the 1850s.\u003c/p>\n\u003cp>This continued with the rise of capitalism in Japan in the early 20th century. Businessmen became the new rulers of the country, and they used tea ceremonies much like the elites and warriors had before them. Tea was still a way to network and display power — and paradoxically, convey humility.\u003c/p>\n\u003cp>\"Striking, though, is that such powerful men knelt on the floor and served tea themselves, including, for example, the key railroad founders, the shipbuilding magnates, and the leading bankers and politicians. Imagine \u003ca href=\"https://en.wikipedia.org/wiki/J._P._Morgan\">J.P. Morgan\u003c/a> or \u003ca href=\"http://www.pbs.org/wgbh/americanexperience/features/biography/rockefellers-john/\">[John D.] Rockefeller\u003c/a> doing something like that!\" says Surak.\u003c/p>\n\u003cfigure id=\"attachment_97288\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/japanese-tea2.jpg\" alt=\"A woodblock print by the artist Toyohara Chikanobu depicts a tea ceremony during the reign of Japan's Emperor Meiji. Under Meiji, tea was included in many schools as part of etiquette training for women. \" width=\"800\" height=\"410\" class=\"size-full wp-image-97288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/japanese-tea2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/japanese-tea2-400x205.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A woodblock print by the artist Toyohara Chikanobu depicts a tea ceremony during the reign of Japan's Emperor Meiji. Under Meiji, tea was included in many schools as part of etiquette training for women. \u003ccite>(Toyohara Chikanobu/via Wikimedia )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During this same period, the tea ceremony shifted from being a predominantly male practice to one aimed toward women. Beginning in the latter half of the 19th century, under the rule of the \u003ca href=\"http://www.britannica.com/biography/Meiji\">Emperor Mejii\u003c/a>, tea was included in many schools as part of etiquette training for women, as the manners gained were considered valuable on the marriage market. The inclusion of women in their customer base was not only financially advantageous for tea masters, it also reinforced their status and prestige within society.\u003c/p>\n\u003cp>Once instrumental in times of war, the tea ceremony was also integral in Japan's redefining itself as a peaceful culture following the end of World War II. It became a type of \u003cem>sogo bunka, \u003c/em>or a \"cultural synthesis\" of the country's traditions. The combination of politics, culture, and tea is still evident in contemporary Japan. Even the country's cultural ambassador to the United Nations, Sen Genshitsu, is a tea master.\u003c/p>\n\u003cp>Although \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/12/404234052/tea-tuesdays-matcha-maker-matcha-maker-make-me-some-tea\">matcha\u003c/a>, the Japanese green tea at the heart of the traditional tea ritual, is gaining popularity internationally, Surak believes it is unlikely that the tea ceremony itself will become diluted like other globalized exports.\u003c/p>\n\u003cp>Reading the tea leaves into the future of this traditional ceremony, she says, \"Because the Tea Ceremony, in capital letters, is controlled by very old families with much invested in preserving the practice as it is — and they've done so quite successfully across the centuries — it's unlikely that this formal variant will spawn international styles.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.npr.org/sections/thesalt/408297745/tea-tuesday\">Tea Tuesdays\u003c/a> \u003cem>is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Layla Eplett is a writer based in the Bay Area.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The ritual drinking of this ancient beverage — often thought of as the epitome of Japanese restraint and formality — has long been entwined with issues of power and national identity.","status":"publish","parent":0,"modified":1435081490,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":942},"headData":{"title":"In The Japanese Tea Ceremony, Politics Are Served With Every Cup | KQED","description":"The ritual drinking of this ancient beverage — often thought of as the epitome of Japanese restraint and formality — has long been entwined with issues of power and national identity.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97280 http://ww2.kqed.org/bayareabites/?p=97280","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/23/in-the-japanese-tea-ceremony-politics-are-served-with-every-cup/","disqusTitle":"In The Japanese Tea Ceremony, Politics Are Served With Every Cup","nprByline":"Layla Eplett, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a> ","nprStoryId":"414669081","nprApiLink":"http://api.npr.org/query?id=414669081&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/23/414669081/in-the-japanese-tea-ceremony-politics-are-served-with-every-cup?ft=nprml&f=414669081","nprRetrievedStory":"1","nprPubDate":"Tue, 23 Jun 2015 12:00:00 -0400","nprStoryDate":"Tue, 23 Jun 2015 11:57:00 -0400","nprLastModifiedDate":"Tue, 23 Jun 2015 12:00:44 -0400","path":"/bayareabites/97280/in-the-japanese-tea-ceremony-politics-are-served-with-every-cup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the U.S., Tea Party politics refers to a certain strain of Republican conservatism. But in Japan, tea politics are of an altogether different sort: The ritual drinking of this ancient beverage — often thought of as the epitome of Japanese restraint and formality — has long been entwined with issues of power and national identity.\u003c/p>\n\u003cp>A thousand years ago, Buddhist monks studying in China brought tea back to Japan. And while the tea ceremony is meant to encourage spiritual contemplation, early on, it became enmeshed with very earthly displays of power. Japan's 15th-century aristocrats and other elites adopted the esoteric practice, holding tea parties during which they would also display rare Chinese objects to convey power and wealth.\u003c/p>\n\u003cp>As Andrew Watsy, a professor of Japanese art history at Princeton University, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/18/290857751/japanese-tea-ritual-turned-15th-century-tupperware-into-art\">explained to NPR\u003c/a> in 2014, \"To be politically powerful at this time also meant that you had to show that you had some sort of cultural sophistication as well.\"\u003c/p>\n\u003cp>According to \u003ca href=\"https://www.soas.ac.uk/staff/staff86524.php\">Kristin Surak\u003c/a>, a professor of Japanese politics and author of \u003ca href=\"http://www.amazon.com/Making-Tea-Japan-Cultural-Nationalism/dp/0804778671/ref=asap_bc?ie=UTF8\">Making Tea, Making Japan\u003c/a>, the tea ceremony is full of contradictions. It's a Zen-like renunciation of the material world — and simultaneously, a place where expensive tea wares convey affluence. It's intended to be a place of equality, but often serves to reinforce power and hierarchies. Although each preparation is meant to be unique, the ritual is the same thing over and over.\u003c/p>\n\u003cfigure id=\"attachment_97287\" class=\"wp-caption alignright\" style=\"max-width: 247px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/japanese-tea1.jpg\" alt=\"A portrait of Sen Rikyū by Tōhaku Hasegawa. Rikyū was a highly influential tea master in 16th century Japan.\" width=\"247\" height=\"560\" class=\"size-full wp-image-97287\">\u003cfigcaption class=\"wp-caption-text\">A portrait of Sen Rikyū by Tōhaku Hasegawa. Rikyū was a highly influential tea master in 16th century Japan. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Sen_no_Rikyu_JPN.jpg\">Tōhaku Hasegawa/via Wikimedia \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's presented as a universalistic practice open to everyone and pitched as being about \u003cem>wa, kei, sei \u003c/em>and \u003cem>jaku \u003c/em>(harmony, respect, purity and tranquility),\" says Surak, who spent more than a decade in Japan, studying the art of the tea ceremony and observing its subtleties. \"The claim is that everyone in the world can understand those things, and that if everybody sat around and had a bowl of tea, we could create world peace.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She adds, \"At the same time, it's also very much particularly, almost exclusively, Japanese.\"\u003c/p>\n\u003cp>Over the years, the\u003cstrong> \u003c/strong>ceremony also took on a political dimension, an aspect that became pronounced in the late 16th century. During this tumultuous time of civil war, two leading generals — Oda Nobunaga and Toyotomi Hideyoshi — unified much of Japan. Both used tea ceremonies as a political tool in this process: They awarded tea wares for victories on the battlefield, and the tea room was used as a space for liaising and negotiations.\u003c/p>\n\u003cp>Tea masters — men who, over years, had mastered the intricate choreography of preparing and serving the tea – wielded great influence. Sen Rikyū was a favored tea master of Nobunaga and later became the second most influential man under Hideyoshi's rule.\u003c/p>\n\u003cp>Tea continued to be steeped in politics and, by the end of the 17th century, elite warriors were expected to be adept in all aspects of the tea ceremony. The ceremony maintained its prominence when Japan opened up to the West in the 1850s.\u003c/p>\n\u003cp>This continued with the rise of capitalism in Japan in the early 20th century. Businessmen became the new rulers of the country, and they used tea ceremonies much like the elites and warriors had before them. Tea was still a way to network and display power — and paradoxically, convey humility.\u003c/p>\n\u003cp>\"Striking, though, is that such powerful men knelt on the floor and served tea themselves, including, for example, the key railroad founders, the shipbuilding magnates, and the leading bankers and politicians. Imagine \u003ca href=\"https://en.wikipedia.org/wiki/J._P._Morgan\">J.P. Morgan\u003c/a> or \u003ca href=\"http://www.pbs.org/wgbh/americanexperience/features/biography/rockefellers-john/\">[John D.] Rockefeller\u003c/a> doing something like that!\" says Surak.\u003c/p>\n\u003cfigure id=\"attachment_97288\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/japanese-tea2.jpg\" alt=\"A woodblock print by the artist Toyohara Chikanobu depicts a tea ceremony during the reign of Japan's Emperor Meiji. Under Meiji, tea was included in many schools as part of etiquette training for women. \" width=\"800\" height=\"410\" class=\"size-full wp-image-97288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/japanese-tea2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/japanese-tea2-400x205.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A woodblock print by the artist Toyohara Chikanobu depicts a tea ceremony during the reign of Japan's Emperor Meiji. Under Meiji, tea was included in many schools as part of etiquette training for women. \u003ccite>(Toyohara Chikanobu/via Wikimedia )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During this same period, the tea ceremony shifted from being a predominantly male practice to one aimed toward women. Beginning in the latter half of the 19th century, under the rule of the \u003ca href=\"http://www.britannica.com/biography/Meiji\">Emperor Mejii\u003c/a>, tea was included in many schools as part of etiquette training for women, as the manners gained were considered valuable on the marriage market. The inclusion of women in their customer base was not only financially advantageous for tea masters, it also reinforced their status and prestige within society.\u003c/p>\n\u003cp>Once instrumental in times of war, the tea ceremony was also integral in Japan's redefining itself as a peaceful culture following the end of World War II. It became a type of \u003cem>sogo bunka, \u003c/em>or a \"cultural synthesis\" of the country's traditions. The combination of politics, culture, and tea is still evident in contemporary Japan. Even the country's cultural ambassador to the United Nations, Sen Genshitsu, is a tea master.\u003c/p>\n\u003cp>Although \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/12/404234052/tea-tuesdays-matcha-maker-matcha-maker-make-me-some-tea\">matcha\u003c/a>, the Japanese green tea at the heart of the traditional tea ritual, is gaining popularity internationally, Surak believes it is unlikely that the tea ceremony itself will become diluted like other globalized exports.\u003c/p>\n\u003cp>Reading the tea leaves into the future of this traditional ceremony, she says, \"Because the Tea Ceremony, in capital letters, is controlled by very old families with much invested in preserving the practice as it is — and they've done so quite successfully across the centuries — it's unlikely that this formal variant will spawn international styles.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.npr.org/sections/thesalt/408297745/tea-tuesday\">Tea Tuesdays\u003c/a> \u003cem>is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Layla Eplett is a writer based in the Bay Area.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97280/in-the-japanese-tea-ceremony-politics-are-served-with-every-cup","authors":["byline_bayareabites_97280"],"categories":["bayareabites_2998","bayareabites_13306","bayareabites_10916","bayareabites_1248"],"tags":["bayareabites_989","bayareabites_14583","bayareabites_165"],"featImg":"bayareabites_97281","label":"bayareabites"},"bayareabites_96812":{"type":"posts","id":"bayareabites_96812","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96812","score":null,"sort":[1433964223000]},"guestAuthors":[],"slug":"as-american-as-iced-tea-a-brief-sometimes-boozy-history","title":"As American As Iced Tea: A Brief, Sometimes Boozy History","publishDate":1433964223,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>You'd be forgiven for not knowing this, but Wednesday is National Iced Tea Day. And while it's only an unofficial food holiday, it makes sense that Americans would set aside a day to celebrate this favorite summertime sip: We popularized it.\u003c/p>\n\u003cp>Tea itself, of course, has been consumed in America since Colonial times. (Remember the Boston Tea Party?) But before you could drink\u003cem> \u003c/em>\u003cem>iced\u003c/em> tea, you needed ice — and that was a rare summer luxury until the early 1800s. New Englanders could cut large chunks of ice from frozen ponds and lakes in winter, then insulate it with sawdust so that it could last into the warmer months. But in the hot South, snow and ice didn't exactly abound.\u003c/p>\n\u003cp>Then, around the turn of the 19th century, ice entrepreneurs from Northern U.S. states \u003ca href=\"http://www.ultimatehistoryproject.com/ice-house.html\">started shipping ice\u003c/a> down to Southern states and the Caribbean. Americans would come to \u003ca href=\"http://www.history.com/news/the-man-who-shipped-new-england-ice-around-the-world\">dominate \u003c/a>the 19th century global ice trade. And there's good reason to believe plenty of that ice was being used to serve tea on the rocks.\u003c/p>\n\u003cp>Early recipes had more in common with the booze-laden Long Island iced tea* than the stuff Lipton sells. Indeed, Americans were drinking iced tea in the form of alcohol-drenched punches at least as far back as the Colonial era.\u003c/p>\n\u003cp>The classic Philadelphia Fish House Punch, first imbibed in the early 1700s, was \u003ca href=\"http://www.wsj.com/articles/SB123758172905298941#articleTabs%3Darticle\">often diluted with tea\u003c/a>. In his book \u003cem>Punch,\u003c/em> liquor historian David Wondrich writes that the recipe for Regent's Punch, dating to 1815, also packed quite the potent wallop: Not only did it call for green tea and arrack, a rumlike liquor from South Asia, it also threw in citrus juice, sugar, champagne, brandy and rum. No wonder, then, that one early drinker described the Regent's as imparting a \"mad, delirious dizziness,\" as Wondrich writes. Overall, these strong, early punches had little in common with the light, fruity sippers served today.\u003c/p>\n\u003cfigure id=\"attachment_96814\" class=\"wp-caption aligncenter\" style=\"max-width: 1110px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e.jpg\" alt=\"Ice being stacked at Barrytown, N.Y., 1871. You can't have iced tea without ice, and American entrepreneurs of the 19th century came to the rescue.\" width=\"1110\" height=\"838\" class=\"size-full wp-image-96814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e.jpg 1110w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e-960x725.jpg 960w\" sizes=\"(max-width: 1110px) 100vw, 1110px\">\u003cfigcaption class=\"wp-caption-text\">Ice being stacked at Barrytown, N.Y., 1871. You can't have iced tea without ice, and American entrepreneurs of the 19th century came to the rescue. \u003ccite>(Via \u003ca href=\"http://commons.wikimedia.org/wiki/File:Inside_of_ice_warehouse_1871.jpg\">Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recipes for nonalcoholic iced tea didn't appear in print until 1876 — when one was included in Estelle Woods Wilcox's \u003cem>Buckeye Cookbook.\u003c/em>\u003cem> \u003c/em>But iced tea drinking habits really started to shift around the turn of the 20th century, when the nonalcoholic version was popularized at the 1904 World's Fair in St. Louis. Linda Stradley writes on \u003ca href=\"http://whatscookingamerica.net/\">What's Cooking America\u003c/a> that the hot summer weather caused fairgoers to ignore hot beverages in favor of cold ones — including iced tea. The fair's 20 million visitors cooled themselves with iced tea and brought the new style back to their homes throughout the United States and the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Prohibition sounded a death knell for tea punches, it was a boon for nonalcoholic iced teas. A \u003ca href=\"https://books.google.com/books?id=_Mk6AQAAMAAJ&pg=PA2249&dq=tea+prohibition&hl=en&sa=X&ei=N0daVamNNOSCsQTujoL4Cw&ved=0CDoQ6AEwBQ#v=onepage&q=tea%20prohibition&f=false\">1921 book\u003c/a> on the coffee and tea industry notes, \"Since Prohibition has gone into effect, tea has been drunk in places not heretofore thought of.\" Clubs and hotels looking for substitutes to hard liquor sales gravitated toward strong iced teas or virgin fruit punches — beverages with the bonus of being flavorful but legal. And when home refrigerators with freezers became available for the home market starting in the \u003ca href=\"http://www.aham.org/consumer/ht/action/GetDocumentAction/id/1409\">1920s and '30s\u003c/a>, people didn't even have to leave the house to grab a couple of ice cubes year-round.\u003c/p>\n\u003cp>Another advantage for iced tea? Tea leaves themselves had become more affordable.\u003c/p>\n\u003cp>As tea plantations took off in India and Ceylon, and countries in Africa started producing tea in the second half of the 19th century, the price of tea — once the product mainly of China — dropped considerably. The majority of the tea these countries produced was black, making it a more popular, economical choice.\u003c/p>\n\u003cp>Yet until World War II, American consumers were \u003ca href=\"http://www.nlm.nih.gov/hmd/teapot/medical.html\">split almost equally\u003c/a> between black and green tea consumption. As Marian Segal wrote in \"Tea: a story of serendipity\" for \u003cem>FDA Consumer\u003c/em> magazine, the war cut off trade with China and Japan — the major suppliers of green tea — leaving Americans with British-supplied black teas from India. According to Segal, \"Americans came out of the war drinking nearly 99 percent black tea.\" Seven decades later, black tea is still the preferred version here.\u003c/p>\n\u003cp>According to the Tea Association of the U.S.A., \u003ca href=\"http://www.teausa.com/14655/tea-fact-sheet\">85 percent\u003c/a> of all tea consumed in the United States today is sipped cold. Whether you like your tea with a splash of liquor, poured into punches, or served simply on the rocks, you're taking part in a 200-year-old tradition with every sip.\u003c/p>\n\u003cp>\u003cem>*Funny enough, despite its name, the Long Island iced tea contains no tea — though it does taste like it.\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/tags/388738261/tea-tuesdays\">Tea Tuesdays\u003c/a> \u003cem>is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Tove Danovich is a writer based in New York City.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"At least as early as Colonial times, Americans were drinking iced tea, though early alcohol-laden recipes had more in common with the cocktail from Long Island than the stuff sold by Lipton.","status":"publish","parent":0,"modified":1433964654,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":831},"headData":{"title":"As American As Iced Tea: A Brief, Sometimes Boozy History | KQED","description":"At least as early as Colonial times, Americans were drinking iced tea, though early alcohol-laden recipes had more in common with the cocktail from Long Island than the stuff sold by Lipton.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96812 http://ww2.kqed.org/bayareabites/?p=96812","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/10/as-american-as-iced-tea-a-brief-sometimes-boozy-history/","disqusTitle":"As American As Iced Tea: A Brief, Sometimes Boozy History","nprByline":"Tove Danovich, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"412984583","nprApiLink":"http://api.npr.org/query?id=412984583&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/09/412984583/as-american-as-iced-tea-a-brief-sometimes-boozy-history?ft=nprml&f=412984583","nprRetrievedStory":"1","nprPubDate":"Tue, 09 Jun 2015 19:43:00 -0400","nprStoryDate":"Tue, 09 Jun 2015 13:57:00 -0400","nprLastModifiedDate":"Tue, 09 Jun 2015 19:43:13 -0400","path":"/bayareabites/96812/as-american-as-iced-tea-a-brief-sometimes-boozy-history","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You'd be forgiven for not knowing this, but Wednesday is National Iced Tea Day. And while it's only an unofficial food holiday, it makes sense that Americans would set aside a day to celebrate this favorite summertime sip: We popularized it.\u003c/p>\n\u003cp>Tea itself, of course, has been consumed in America since Colonial times. (Remember the Boston Tea Party?) But before you could drink\u003cem> \u003c/em>\u003cem>iced\u003c/em> tea, you needed ice — and that was a rare summer luxury until the early 1800s. New Englanders could cut large chunks of ice from frozen ponds and lakes in winter, then insulate it with sawdust so that it could last into the warmer months. But in the hot South, snow and ice didn't exactly abound.\u003c/p>\n\u003cp>Then, around the turn of the 19th century, ice entrepreneurs from Northern U.S. states \u003ca href=\"http://www.ultimatehistoryproject.com/ice-house.html\">started shipping ice\u003c/a> down to Southern states and the Caribbean. Americans would come to \u003ca href=\"http://www.history.com/news/the-man-who-shipped-new-england-ice-around-the-world\">dominate \u003c/a>the 19th century global ice trade. And there's good reason to believe plenty of that ice was being used to serve tea on the rocks.\u003c/p>\n\u003cp>Early recipes had more in common with the booze-laden Long Island iced tea* than the stuff Lipton sells. Indeed, Americans were drinking iced tea in the form of alcohol-drenched punches at least as far back as the Colonial era.\u003c/p>\n\u003cp>The classic Philadelphia Fish House Punch, first imbibed in the early 1700s, was \u003ca href=\"http://www.wsj.com/articles/SB123758172905298941#articleTabs%3Darticle\">often diluted with tea\u003c/a>. In his book \u003cem>Punch,\u003c/em> liquor historian David Wondrich writes that the recipe for Regent's Punch, dating to 1815, also packed quite the potent wallop: Not only did it call for green tea and arrack, a rumlike liquor from South Asia, it also threw in citrus juice, sugar, champagne, brandy and rum. No wonder, then, that one early drinker described the Regent's as imparting a \"mad, delirious dizziness,\" as Wondrich writes. Overall, these strong, early punches had little in common with the light, fruity sippers served today.\u003c/p>\n\u003cfigure id=\"attachment_96814\" class=\"wp-caption aligncenter\" style=\"max-width: 1110px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e.jpg\" alt=\"Ice being stacked at Barrytown, N.Y., 1871. You can't have iced tea without ice, and American entrepreneurs of the 19th century came to the rescue.\" width=\"1110\" height=\"838\" class=\"size-full wp-image-96814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e.jpg 1110w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e-960x725.jpg 960w\" sizes=\"(max-width: 1110px) 100vw, 1110px\">\u003cfigcaption class=\"wp-caption-text\">Ice being stacked at Barrytown, N.Y., 1871. You can't have iced tea without ice, and American entrepreneurs of the 19th century came to the rescue. \u003ccite>(Via \u003ca href=\"http://commons.wikimedia.org/wiki/File:Inside_of_ice_warehouse_1871.jpg\">Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recipes for nonalcoholic iced tea didn't appear in print until 1876 — when one was included in Estelle Woods Wilcox's \u003cem>Buckeye Cookbook.\u003c/em>\u003cem> \u003c/em>But iced tea drinking habits really started to shift around the turn of the 20th century, when the nonalcoholic version was popularized at the 1904 World's Fair in St. Louis. Linda Stradley writes on \u003ca href=\"http://whatscookingamerica.net/\">What's Cooking America\u003c/a> that the hot summer weather caused fairgoers to ignore hot beverages in favor of cold ones — including iced tea. The fair's 20 million visitors cooled themselves with iced tea and brought the new style back to their homes throughout the United States and the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Prohibition sounded a death knell for tea punches, it was a boon for nonalcoholic iced teas. A \u003ca href=\"https://books.google.com/books?id=_Mk6AQAAMAAJ&pg=PA2249&dq=tea+prohibition&hl=en&sa=X&ei=N0daVamNNOSCsQTujoL4Cw&ved=0CDoQ6AEwBQ#v=onepage&q=tea%20prohibition&f=false\">1921 book\u003c/a> on the coffee and tea industry notes, \"Since Prohibition has gone into effect, tea has been drunk in places not heretofore thought of.\" Clubs and hotels looking for substitutes to hard liquor sales gravitated toward strong iced teas or virgin fruit punches — beverages with the bonus of being flavorful but legal. And when home refrigerators with freezers became available for the home market starting in the \u003ca href=\"http://www.aham.org/consumer/ht/action/GetDocumentAction/id/1409\">1920s and '30s\u003c/a>, people didn't even have to leave the house to grab a couple of ice cubes year-round.\u003c/p>\n\u003cp>Another advantage for iced tea? Tea leaves themselves had become more affordable.\u003c/p>\n\u003cp>As tea plantations took off in India and Ceylon, and countries in Africa started producing tea in the second half of the 19th century, the price of tea — once the product mainly of China — dropped considerably. The majority of the tea these countries produced was black, making it a more popular, economical choice.\u003c/p>\n\u003cp>Yet until World War II, American consumers were \u003ca href=\"http://www.nlm.nih.gov/hmd/teapot/medical.html\">split almost equally\u003c/a> between black and green tea consumption. As Marian Segal wrote in \"Tea: a story of serendipity\" for \u003cem>FDA Consumer\u003c/em> magazine, the war cut off trade with China and Japan — the major suppliers of green tea — leaving Americans with British-supplied black teas from India. According to Segal, \"Americans came out of the war drinking nearly 99 percent black tea.\" Seven decades later, black tea is still the preferred version here.\u003c/p>\n\u003cp>According to the Tea Association of the U.S.A., \u003ca href=\"http://www.teausa.com/14655/tea-fact-sheet\">85 percent\u003c/a> of all tea consumed in the United States today is sipped cold. Whether you like your tea with a splash of liquor, poured into punches, or served simply on the rocks, you're taking part in a 200-year-old tradition with every sip.\u003c/p>\n\u003cp>\u003cem>*Funny enough, despite its name, the Long Island iced tea contains no tea — though it does taste like it.\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/tags/388738261/tea-tuesdays\">Tea Tuesdays\u003c/a> \u003cem>is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Tove Danovich is a writer based in New York City.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96812/as-american-as-iced-tea-a-brief-sometimes-boozy-history","authors":["byline_bayareabites_96812"],"categories":["bayareabites_13306","bayareabites_2090","bayareabites_10916","bayareabites_1248"],"tags":["bayareabites_14555","bayareabites_14556","bayareabites_14557","bayareabites_165"],"featImg":"bayareabites_96813","label":"bayareabites"},"bayareabites_95791":{"type":"posts","id":"bayareabites_95791","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95791","score":null,"sort":[1430476823000]},"guestAuthors":[],"slug":"rooibos-tea-the-myth-and-the-magic","title":"Rooibos Tea: The Myth and the Magic","publishDate":1430476823,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’m not a coffee drinker, but I do love my tea. For years I greeted each day with a steaming mug of Earl Grey tea by my side. In the afternoon I would make another pot of black or green tea, sipping my way through the rest of the workday. But when I started having trouble sleeping a few years ago, I cut out almost all caffeine -- with the exception of small amounts of dark chocolate, crucial to my existence. Saying goodbye to tea was tough, but I found rooibos tea -- AKA “red tea” -- to be a satisfying, caffeine-free stand-in for my usual brew. I liked its earthy flavor, and it was full-bodied enough to support a splash of milk. Plus, I was still reaping the benefits of all those antioxidants and other magical chemical compounds found in tea -- or so I thought.\u003c/p>\n\u003cp>In truth, rooibos is not tea at all. It’s not even a distant relative to the tea plant (\u003cem>Camellia sinensis\u003c/em>). Rooibos is an herbal infusion made from a plant called \u003cem>Aspalathus linearis\u003c/em> that’s native to South Africa, where it thrives in the wild and as a cultivated crop. The word rooibos (pronounced roy-bus) translates as “red bush,” which refers to the way that the green, needle-shaped leaves turn red when they fall off the bush and oxidize in the sun. Most rooibos tea is made from these oxidized leaves, although a variety known as “green rooibos” is crafted from leaves that do not undergo oxidization.\u003c/p>\n\u003cp>Rooibos leaves are often blended with fragrant spices, dried fruits and other flavors the same way that black teas are. I’m partial to rooibos chai, like the one made by \u003ca href=\"http://shop.numitea.com/Rooibos-Chai/p/NUMIS-10200&c=NumiTeaStore@Teabag@Herbal\" target=\"_blank\" rel=\"noopener\">Numi\u003c/a> of Oakland and \u003ca href=\"http://www.teavana.com/the-teas/rooibos-teas\" target=\"_blank\" rel=\"noopener\">Teavana’s\u003c/a> Dosha Chai, a loose-leaf blend that contains cinnamon, coconut, ginger, cardamom, vanilla and rose blossoms.\u003c/p>\n\u003cfigure id=\"attachment_95801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\">\u003cimg class=\"size-full wp-image-95801\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\" alt=\"Teavana’s Dosha Chai blend.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana’s Dosha Chai blend. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although long popular in South Africa, rooibos was virtually unheard of in the U.S. until 2001, when Marin County based \u003ca href=\"http://www.republicoftea.com/?gclid=CMCXtOWJncUCFYpgfgod2HoA-Q\" target=\"_blank\" rel=\"noopener\">The Republic of Tea\u003c/a> start selling it. Today, rooibos is sold by many other companies, but they all import it from South Africa, according to The Republic of Tea’s Minister of Commerce, Kristina Richens.\u003c/p>\n\u003cp>“There have been attempts to grow it in other places without any success. It only seems to thrive in South Africa’s unique subclimate,” Richens says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company’s rooibos sales have climbed steadily over the past 14 years. Their current menu includes more than 30 blends. One of their biggest sellers is Double Red Rooibos, a concoction that contains rooibos powder (pulverized leaves) to enrich the taste and color of the brew.\u003c/p>\n\u003cfigure id=\"attachment_95799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\">\u003cimg class=\"size-full wp-image-95799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\" alt=\"The Republic of Tea’s most popular rooibos teas.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-960x710.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea’s most popular rooibos teas. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I probably assumed that rooibos was an actual tea because of blends like Double Red Rooibos, that do taste a little like black tea. The myth is also perpetrated by tea purveyors, some of whom market rooibos alongside oolongs, pu-erhs and other real teas without listing it as herbal or making a clear distinction to customers.\u003c/p>\n\u003cp>The good news is that despite not being an actual, antioxidant-packed tea, studies suggest that rooibos does have some magic of its own to offer.\u003c/p>\n\u003cp>\u003cstrong>Beyond the Hype, Potential Health Benefits\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_95800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\">\u003cimg class=\"size-full wp-image-95800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\" alt=\"Teavana offers multiple rooibos blends in their Corte Madera store.\" width=\"1920\" height=\"1439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana offers multiple rooibos blends in their Corte Madera store. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hype about rooibos’ potential health benefits may have peaked in the U.S. last week when Time Magazine listed it as one of the \u003ca href=\"http://time.com/3724505/50-healthiest-foods/\" target=\"_blank\" rel=\"noopener\">50 healthiest foods of all time\u003c/a>. Although it’s tempting to write it off as just another trend set in motion by our superfood-obsessed culture, South Africans have long touted rooibos as a wonder bush with medicinal properties. For hundreds of years it's been purported to help alleviate symptoms associated with asthma, eczema, heartburn, insomnia and nausea, among other problems.\u003c/p>\n\u003cp>Evidence to support these claims is largely anecdotal, but there is a growing body of science-based research that suggests rooibos may offer a number of impressive health benefits.\u003c/p>\n\u003cp>One thing we do know for sure is that rooibos is rich in beneficial polyphenols, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16927447\" target=\"_blank\" rel=\"noopener\">two rare flavonoids known as aspalathin and nothofagin\u003c/a>. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11566638\" target=\"_blank\" rel=\"noopener\">Flavonoids\u003c/a> are generally known for their potent antioxidant, anti-inflammatory, anti-tumor and antiviral activities, many of which play a role in helping our bodies fend off chronic diseases. But studies of the specific flavonoids found in red tea have not been studied as extensively as others.\u003c/p>\n\u003cp>The South African Rooibos Council posted on its website a roundup of a \u003ca href=\"http://www.sarooibos.org.za/images/the-science-behind-rooibos-july2013.pdf\" target=\"_blank\" rel=\"noopener\">wide range of promising studies\u003c/a> conducted between 2009 and 2013, including research into rooibos’ ability to offer cardiovascular protection, help prevent diabetes, improve male fertility and \u003ca href=\"http://www.sarooibos.org.za/home-mainmenu-1/179-rooibos-helps-protect-against-skin-cancer\" target=\"_blank\" rel=\"noopener\">inhibit the development skin cancer when applied topically\u003c/a>.\u003c/p>\n\u003cp>The catch is that most of the studies to date have been conducted in test tubes or with rats, as opposed to actual human beings. That said, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20833235\" target=\"_blank\" rel=\"noopener\">one clinical study\u003c/a> out of South Africa did catch my eye. After 40 human volunteers drank six cups of fermented rooibos daily for six weeks, researchers found that the tea had significantly reduced “bad” cholesterol (LDL), and increased “good” cholesterol (HDL). The study also suggested “the antioxidant activity of the tea could be relevant in reducing the risk of developing cardiovascular disease.”\u003c/p>\n\u003cp>Regardless of what further research yields, it seems to me that there are already plenty of good reasons to swap your usual hot beverage for a mug of rooibos tea on occasion. It’s tasty, calorie- and caffeine-free, and perfect for washing down a piece of dark chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Although adverse reactions to rooibos have not been reported, people that are ill, have pre-existing health conditions or are taking medications should consult a physician.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Also known as “red tea,” rooibos tea offers potential health benefits, but marketing strategies can mislead consumers.","status":"publish","parent":0,"modified":1556738671,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":987},"headData":{"title":"Rooibos Tea: The Myth and the Magic | KQED","description":"Also known as “red tea,” rooibos tea offers potential health benefits, but marketing strategies can mislead consumers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"95791 http://ww2.kqed.org/bayareabites/?p=95791","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/01/rooibos-tea-the-myth-and-the-magic/","disqusTitle":"Rooibos Tea: The Myth and the Magic","path":"/bayareabites/95791/rooibos-tea-the-myth-and-the-magic","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not a coffee drinker, but I do love my tea. For years I greeted each day with a steaming mug of Earl Grey tea by my side. In the afternoon I would make another pot of black or green tea, sipping my way through the rest of the workday. But when I started having trouble sleeping a few years ago, I cut out almost all caffeine -- with the exception of small amounts of dark chocolate, crucial to my existence. Saying goodbye to tea was tough, but I found rooibos tea -- AKA “red tea” -- to be a satisfying, caffeine-free stand-in for my usual brew. I liked its earthy flavor, and it was full-bodied enough to support a splash of milk. Plus, I was still reaping the benefits of all those antioxidants and other magical chemical compounds found in tea -- or so I thought.\u003c/p>\n\u003cp>In truth, rooibos is not tea at all. It’s not even a distant relative to the tea plant (\u003cem>Camellia sinensis\u003c/em>). Rooibos is an herbal infusion made from a plant called \u003cem>Aspalathus linearis\u003c/em> that’s native to South Africa, where it thrives in the wild and as a cultivated crop. The word rooibos (pronounced roy-bus) translates as “red bush,” which refers to the way that the green, needle-shaped leaves turn red when they fall off the bush and oxidize in the sun. Most rooibos tea is made from these oxidized leaves, although a variety known as “green rooibos” is crafted from leaves that do not undergo oxidization.\u003c/p>\n\u003cp>Rooibos leaves are often blended with fragrant spices, dried fruits and other flavors the same way that black teas are. I’m partial to rooibos chai, like the one made by \u003ca href=\"http://shop.numitea.com/Rooibos-Chai/p/NUMIS-10200&c=NumiTeaStore@Teabag@Herbal\" target=\"_blank\" rel=\"noopener\">Numi\u003c/a> of Oakland and \u003ca href=\"http://www.teavana.com/the-teas/rooibos-teas\" target=\"_blank\" rel=\"noopener\">Teavana’s\u003c/a> Dosha Chai, a loose-leaf blend that contains cinnamon, coconut, ginger, cardamom, vanilla and rose blossoms.\u003c/p>\n\u003cfigure id=\"attachment_95801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\">\u003cimg class=\"size-full wp-image-95801\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\" alt=\"Teavana’s Dosha Chai blend.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana’s Dosha Chai blend. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although long popular in South Africa, rooibos was virtually unheard of in the U.S. until 2001, when Marin County based \u003ca href=\"http://www.republicoftea.com/?gclid=CMCXtOWJncUCFYpgfgod2HoA-Q\" target=\"_blank\" rel=\"noopener\">The Republic of Tea\u003c/a> start selling it. Today, rooibos is sold by many other companies, but they all import it from South Africa, according to The Republic of Tea’s Minister of Commerce, Kristina Richens.\u003c/p>\n\u003cp>“There have been attempts to grow it in other places without any success. It only seems to thrive in South Africa’s unique subclimate,” Richens says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company’s rooibos sales have climbed steadily over the past 14 years. Their current menu includes more than 30 blends. One of their biggest sellers is Double Red Rooibos, a concoction that contains rooibos powder (pulverized leaves) to enrich the taste and color of the brew.\u003c/p>\n\u003cfigure id=\"attachment_95799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\">\u003cimg class=\"size-full wp-image-95799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\" alt=\"The Republic of Tea’s most popular rooibos teas.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-960x710.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea’s most popular rooibos teas. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I probably assumed that rooibos was an actual tea because of blends like Double Red Rooibos, that do taste a little like black tea. The myth is also perpetrated by tea purveyors, some of whom market rooibos alongside oolongs, pu-erhs and other real teas without listing it as herbal or making a clear distinction to customers.\u003c/p>\n\u003cp>The good news is that despite not being an actual, antioxidant-packed tea, studies suggest that rooibos does have some magic of its own to offer.\u003c/p>\n\u003cp>\u003cstrong>Beyond the Hype, Potential Health Benefits\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_95800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\">\u003cimg class=\"size-full wp-image-95800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\" alt=\"Teavana offers multiple rooibos blends in their Corte Madera store.\" width=\"1920\" height=\"1439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana offers multiple rooibos blends in their Corte Madera store. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hype about rooibos’ potential health benefits may have peaked in the U.S. last week when Time Magazine listed it as one of the \u003ca href=\"http://time.com/3724505/50-healthiest-foods/\" target=\"_blank\" rel=\"noopener\">50 healthiest foods of all time\u003c/a>. Although it’s tempting to write it off as just another trend set in motion by our superfood-obsessed culture, South Africans have long touted rooibos as a wonder bush with medicinal properties. For hundreds of years it's been purported to help alleviate symptoms associated with asthma, eczema, heartburn, insomnia and nausea, among other problems.\u003c/p>\n\u003cp>Evidence to support these claims is largely anecdotal, but there is a growing body of science-based research that suggests rooibos may offer a number of impressive health benefits.\u003c/p>\n\u003cp>One thing we do know for sure is that rooibos is rich in beneficial polyphenols, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16927447\" target=\"_blank\" rel=\"noopener\">two rare flavonoids known as aspalathin and nothofagin\u003c/a>. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11566638\" target=\"_blank\" rel=\"noopener\">Flavonoids\u003c/a> are generally known for their potent antioxidant, anti-inflammatory, anti-tumor and antiviral activities, many of which play a role in helping our bodies fend off chronic diseases. But studies of the specific flavonoids found in red tea have not been studied as extensively as others.\u003c/p>\n\u003cp>The South African Rooibos Council posted on its website a roundup of a \u003ca href=\"http://www.sarooibos.org.za/images/the-science-behind-rooibos-july2013.pdf\" target=\"_blank\" rel=\"noopener\">wide range of promising studies\u003c/a> conducted between 2009 and 2013, including research into rooibos’ ability to offer cardiovascular protection, help prevent diabetes, improve male fertility and \u003ca href=\"http://www.sarooibos.org.za/home-mainmenu-1/179-rooibos-helps-protect-against-skin-cancer\" target=\"_blank\" rel=\"noopener\">inhibit the development skin cancer when applied topically\u003c/a>.\u003c/p>\n\u003cp>The catch is that most of the studies to date have been conducted in test tubes or with rats, as opposed to actual human beings. That said, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20833235\" target=\"_blank\" rel=\"noopener\">one clinical study\u003c/a> out of South Africa did catch my eye. After 40 human volunteers drank six cups of fermented rooibos daily for six weeks, researchers found that the tea had significantly reduced “bad” cholesterol (LDL), and increased “good” cholesterol (HDL). The study also suggested “the antioxidant activity of the tea could be relevant in reducing the risk of developing cardiovascular disease.”\u003c/p>\n\u003cp>Regardless of what further research yields, it seems to me that there are already plenty of good reasons to swap your usual hot beverage for a mug of rooibos tea on occasion. It’s tasty, calorie- and caffeine-free, and perfect for washing down a piece of dark chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Although adverse reactions to rooibos have not been reported, people that are ill, have pre-existing health conditions or are taking medications should consult a physician.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95791/rooibos-tea-the-myth-and-the-magic","authors":["5412"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_1248"],"tags":["bayareabites_16403","bayareabites_1608","bayareabites_16402","bayareabites_165"],"featImg":"bayareabites_95797","label":"bayareabites"},"bayareabites_95258":{"type":"posts","id":"bayareabites_95258","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95258","score":null,"sort":[1429643013000]},"guestAuthors":[],"slug":"tea-tao-and-tourists-chinas-mount-hua-is-three-part-harmony","title":"Tea, Tao and Tourists: China's Mount Hua Is Three-Part Harmony","publishDate":1429643013,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_95260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse9-6_custom-860212609323ad927f63c1820c6328517dff0dfd-e1429642692591.jpg\" alt=\"Mount Hua, one of China's five sacred mountains, is a hub of Taoism.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">Mount Hua, one of China's five sacred mountains, is a hub of Taoism. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine yourself clinging to a cliff face with nothing but uneven, worn wooden planks and chains to keep you from plummeting 7,000 feet to your untimely demise. Don't worry: You can rent a little red safety harness for $5. No one will make you wear it, though.\u003c/p>\n\u003cp>Oh, and you will probably encounter someone coming the other way, in which case you will have to maneuver around your neighbor as if playing a deadly game of Twister. Someone has to go on the outside, so I hope you're good at not blinking first.\u003c/p>\n\u003cp>You wouldn't do this for all the tea in China, you say?\u003c/p>\n\u003cp>Some people do it for just one cup.\u003c/p>\n\u003cp>Mount Hua (also known as Huashan) is in central China's Shaanxi Province, not far from the famed terracotta soldiers. Though a popular destination for thrill-seeking tourists, the mountain has been steeped in religious history since a Taoist temple was first built at its base in the 2nd century B.C.\u003c/p>\n\u003cfigure id=\"attachment_95261\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-95261\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg\" alt=\"A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling.\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-320x427.jpg 320w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The plank-walk, sometimes called \"the most dangerous trail in the world,\" is along the path to a pot of tea at a Taoist temple called \u003ca href=\"http://www.travelchinaguide.com/attraction/shaanxi/xian/mt_huashan.htm\">Cuiyun Palace\u003c/a>. Which is fitting, because the \"Tao,\" which translates as \"the path\" or \"the way,\" will always lead you to tea.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taoism is China's indigenous spirituality, dating back to the 4th century B.C., when Laozi, the reputed author of the \u003cem>Tao Te Ching\u003c/em>, was said to have been served the first cup of ceremonial tea.\u003c/p>\n\u003cfigure id=\"attachment_95262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse6-11_custom-bad3319db5f04e9adb86c49b6138387c18044036-e1429642816205.jpg\" alt=\"For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taoists seek harmonization with nature — not only outer nature, but also inner.\u003c/p>\n\u003cp>\"Tea is part of that integrated path of well-being,\" says Ken Cohen, 62, a Taoist scholar and tea master. \"It is deeply linked with the Taoist search for health, for longevity, spiritual wisdom, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">health benefits\u003c/a> now validated by Western medical science.\"\u003c/p>\n\u003cp>Taoism seeks to organize the body and mind to \"nurture life,\" an art called \"Yang Sheng.\" It means to \"adjust your lifestyle habits, such as meditation, physical environment, the food you eat, exercise habits — how you can create a holistic system for well-being,\" Cohen says. \"Through these habits, one becomes aligned with nature, and those who are deeply in touch with themselves will naturally express ethics and morality.\"\u003c/p>\n\u003cfigure id=\"attachment_95263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95263\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse8-5_vert-a47544e23b098d7b390534f1257b42b4b4998179-e1429642888134.jpg\" alt=\"There are many footholds and steep staircases carved into the mountain itself.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">There are many footholds and steep staircases carved into the mountain itself. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meditation is vital to reach this state, and tea is at the center of it. Drinking it with a quiet mind and awareness allows the senses to open — to stop, look and listen. In his book \u003cem>The Art and Alchemy of Chinese Tea\u003c/em>, Daniel Reid writes that the true taste of tea reveals itself only to those who learn how to relax their bodies and still their minds.\u003c/p>\n\u003cp>The Chinese don't use the term \"tea ceremony\" in a way that involves religious symbolism and an exact choreography. Rather, they use the phrase \"Cha Yi,\" or \"the art of tea.\" The practice is more flexible, with general rules aimed at creating an aesthetic experience in which the mind, body and spirit are all involved and focused.\u003c/p>\n\u003cp>\"The purpose of the ceremony is to find how you can maximize your experience, from what kind of utensils you use, to how you prepare the water, to the amount of tea you put in the cup,\" says Cohen. \"The only rules are those that are necessary to bring out the flavor of the tea.\"\u003c/p>\n\u003cp>On Mount Hua, the water is pristine. It comes from snowmelt, rain and mountain springs. Sometimes porters carry bottled water to the summit. A porter, whose average age ranges from 30 to 60, navigates the treacherous trails while carrying up to 175 pounds of construction materials, food, water and rubbish on his back, says James Guo, who has lived in the area for nearly 40 years and who leads tours through the mountains. But better-maintained trails, wider paths, railings and a cable car that goes halfway up the mountain have made the climb more accessible to tourists — and has taken some of the strain off porters, he says.\u003c/p>\n\u003cfigure id=\"attachment_95259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95259\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/altteahouse-2_enl-5f9032f170d014c53d107cf63de9cce0b2bba7c6-e1429642930608.jpg\" alt=\"You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua. \u003ccite>(Courtesy of James Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tourists come to scale the precipitous peaks and take in the views. But that hasn't abated Mt. Hua's religious significance. Its five peaks create the shape of a lotus flower, revered by Taoists for its wisdom and openness. The mountains, which were a place for pilgrimage for emperors of past dynasties, are still dotted with several influential temples. Mt. Hua is one of the five sacred mountains in China, and is the site of many legends involving deities and immortality.\u003c/p>\n\u003cp>The influx of tourism also hasn't diminished tea's importance and life-giving properties, Cohen contends.\u003c/p>\n\u003cp>\"When you have a Taoist monastery, or a place of meditation like Mt. Hua, or a place where they're simply serving tea in an area that is appreciative of Taoism and Chinese art, the very fact that they're serving it in healing and meditative intent changes the effect on the people who drink it,\" he says, citing a 2013 \u003ca href=\"http://deanradin.com/evidence/Shiah2013.pdf%20CHECK\">study\u003c/a> in the journal \u003cem>Explore\u003c/em>.\u003c/p>\n\u003cp>That in itself may well be worth the climb.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Laurel Dalrymple is a writer based in Virginia.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"One of China's five sacred mountains, Mount Hua is a lotus-shaped range of peaks and hub of Taoism. It has many harrowing paths to well-being — and to tea.","status":"publish","parent":0,"modified":1556668750,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":971},"headData":{"title":"Tea, Tao and Tourists: China's Mount Hua Is Three-Part Harmony | KQED","description":"One of China's five sacred mountains, Mount Hua is a lotus-shaped range of peaks and hub of Taoism. It has many harrowing paths to well-being — and to tea.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"95258 http://ww2.kqed.org/bayareabites/?p=95258","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/21/tea-tao-and-tourists-chinas-mount-hua-is-three-part-harmony/","disqusTitle":"Tea, Tao and Tourists: China's Mount Hua Is Three-Part Harmony","nprByline":"Laurel Dalrymple, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"401253598","nprApiLink":"http://api.npr.org/query?id=401253598&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/04/21/401253598/tea-tao-and-tourists-china-s-mt-hua-is-three-part-harmony?ft=nprml&f=401253598","nprRetrievedStory":"1","nprPubDate":"Tue, 21 Apr 2015 13:54:00 -0400","nprStoryDate":"Tue, 21 Apr 2015 12:54:00 -0400","nprLastModifiedDate":"Tue, 21 Apr 2015 13:54:54 -0400","path":"/bayareabites/95258/tea-tao-and-tourists-chinas-mount-hua-is-three-part-harmony","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_95260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse9-6_custom-860212609323ad927f63c1820c6328517dff0dfd-e1429642692591.jpg\" alt=\"Mount Hua, one of China's five sacred mountains, is a hub of Taoism.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">Mount Hua, one of China's five sacred mountains, is a hub of Taoism. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine yourself clinging to a cliff face with nothing but uneven, worn wooden planks and chains to keep you from plummeting 7,000 feet to your untimely demise. Don't worry: You can rent a little red safety harness for $5. No one will make you wear it, though.\u003c/p>\n\u003cp>Oh, and you will probably encounter someone coming the other way, in which case you will have to maneuver around your neighbor as if playing a deadly game of Twister. Someone has to go on the outside, so I hope you're good at not blinking first.\u003c/p>\n\u003cp>You wouldn't do this for all the tea in China, you say?\u003c/p>\n\u003cp>Some people do it for just one cup.\u003c/p>\n\u003cp>Mount Hua (also known as Huashan) is in central China's Shaanxi Province, not far from the famed terracotta soldiers. Though a popular destination for thrill-seeking tourists, the mountain has been steeped in religious history since a Taoist temple was first built at its base in the 2nd century B.C.\u003c/p>\n\u003cfigure id=\"attachment_95261\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-95261\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg\" alt=\"A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling.\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-320x427.jpg 320w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The plank-walk, sometimes called \"the most dangerous trail in the world,\" is along the path to a pot of tea at a Taoist temple called \u003ca href=\"http://www.travelchinaguide.com/attraction/shaanxi/xian/mt_huashan.htm\">Cuiyun Palace\u003c/a>. Which is fitting, because the \"Tao,\" which translates as \"the path\" or \"the way,\" will always lead you to tea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taoism is China's indigenous spirituality, dating back to the 4th century B.C., when Laozi, the reputed author of the \u003cem>Tao Te Ching\u003c/em>, was said to have been served the first cup of ceremonial tea.\u003c/p>\n\u003cfigure id=\"attachment_95262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse6-11_custom-bad3319db5f04e9adb86c49b6138387c18044036-e1429642816205.jpg\" alt=\"For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taoists seek harmonization with nature — not only outer nature, but also inner.\u003c/p>\n\u003cp>\"Tea is part of that integrated path of well-being,\" says Ken Cohen, 62, a Taoist scholar and tea master. \"It is deeply linked with the Taoist search for health, for longevity, spiritual wisdom, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">health benefits\u003c/a> now validated by Western medical science.\"\u003c/p>\n\u003cp>Taoism seeks to organize the body and mind to \"nurture life,\" an art called \"Yang Sheng.\" It means to \"adjust your lifestyle habits, such as meditation, physical environment, the food you eat, exercise habits — how you can create a holistic system for well-being,\" Cohen says. \"Through these habits, one becomes aligned with nature, and those who are deeply in touch with themselves will naturally express ethics and morality.\"\u003c/p>\n\u003cfigure id=\"attachment_95263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95263\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse8-5_vert-a47544e23b098d7b390534f1257b42b4b4998179-e1429642888134.jpg\" alt=\"There are many footholds and steep staircases carved into the mountain itself.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">There are many footholds and steep staircases carved into the mountain itself. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meditation is vital to reach this state, and tea is at the center of it. Drinking it with a quiet mind and awareness allows the senses to open — to stop, look and listen. In his book \u003cem>The Art and Alchemy of Chinese Tea\u003c/em>, Daniel Reid writes that the true taste of tea reveals itself only to those who learn how to relax their bodies and still their minds.\u003c/p>\n\u003cp>The Chinese don't use the term \"tea ceremony\" in a way that involves religious symbolism and an exact choreography. Rather, they use the phrase \"Cha Yi,\" or \"the art of tea.\" The practice is more flexible, with general rules aimed at creating an aesthetic experience in which the mind, body and spirit are all involved and focused.\u003c/p>\n\u003cp>\"The purpose of the ceremony is to find how you can maximize your experience, from what kind of utensils you use, to how you prepare the water, to the amount of tea you put in the cup,\" says Cohen. \"The only rules are those that are necessary to bring out the flavor of the tea.\"\u003c/p>\n\u003cp>On Mount Hua, the water is pristine. It comes from snowmelt, rain and mountain springs. Sometimes porters carry bottled water to the summit. A porter, whose average age ranges from 30 to 60, navigates the treacherous trails while carrying up to 175 pounds of construction materials, food, water and rubbish on his back, says James Guo, who has lived in the area for nearly 40 years and who leads tours through the mountains. But better-maintained trails, wider paths, railings and a cable car that goes halfway up the mountain have made the climb more accessible to tourists — and has taken some of the strain off porters, he says.\u003c/p>\n\u003cfigure id=\"attachment_95259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95259\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/altteahouse-2_enl-5f9032f170d014c53d107cf63de9cce0b2bba7c6-e1429642930608.jpg\" alt=\"You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua. \u003ccite>(Courtesy of James Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tourists come to scale the precipitous peaks and take in the views. But that hasn't abated Mt. Hua's religious significance. Its five peaks create the shape of a lotus flower, revered by Taoists for its wisdom and openness. The mountains, which were a place for pilgrimage for emperors of past dynasties, are still dotted with several influential temples. Mt. Hua is one of the five sacred mountains in China, and is the site of many legends involving deities and immortality.\u003c/p>\n\u003cp>The influx of tourism also hasn't diminished tea's importance and life-giving properties, Cohen contends.\u003c/p>\n\u003cp>\"When you have a Taoist monastery, or a place of meditation like Mt. Hua, or a place where they're simply serving tea in an area that is appreciative of Taoism and Chinese art, the very fact that they're serving it in healing and meditative intent changes the effect on the people who drink it,\" he says, citing a 2013 \u003ca href=\"http://deanradin.com/evidence/Shiah2013.pdf%20CHECK\">study\u003c/a> in the journal \u003cem>Explore\u003c/em>.\u003c/p>\n\u003cp>That in itself may well be worth the climb.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Laurel Dalrymple is a writer based in Virginia.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95258/tea-tao-and-tourists-chinas-mount-hua-is-three-part-harmony","authors":["byline_bayareabites_95258"],"categories":["bayareabites_2998","bayareabites_13306","bayareabites_2090","bayareabites_10916","bayareabites_1248","bayareabites_61"],"tags":["bayareabites_272","bayareabites_1608","bayareabites_165"],"featImg":"bayareabites_95259","label":"bayareabites"},"bayareabites_94763":{"type":"posts","id":"bayareabites_94763","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94763","score":null,"sort":[1428465070000]},"guestAuthors":[],"slug":"tea-tuesdays-how-tea-sugar-reshaped-the-british-empire","title":"Tea Tuesdays: How Tea + Sugar Reshaped The British Empire","publishDate":1428465070,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Coffee and tea both landed in the British isles in the 1600s. In fact, java even got a head start of about a decade. And yet, a century later, tea was well on its way to becoming a daily habit for millions of Britons — which it remains to this day.\u003c/p>\n\u003cp>So how did tea emerge as Britain's hot beverage of choice?\u003c/p>\n\u003cp>The short answer: Tea met sugar, forming a power couple that altered the course of history. It was a marriage shaped by fashion, health fads and global economics. And the growing taste for sweetened tea also helped fuel one of the worst blights on human history: the slave trade.\u003c/p>\n\u003cp>\u003cstrong>The Princess And The Tea\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94785\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tea-catherine-braganza.jpg\" alt=\"Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-400x589.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-800x1178.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-1180x1737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-768x1131.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-320x471.jpg 320w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility. \u003ccite>(Corbis/Lebrecht Music & Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tea was practically unknown in Europe until the mid-1600s. But in England, it got an early PR boost from Catherine of Braganza, a celebrity who became its ambassador: The Portuguese royal favored the infusion, and when she married England's Charles II in 1662, tea became the \"it\" drink among the British upper classes. But it might have faded as a passing fad if not for another favorite nibble of the nobility: sugar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the 1500s and 1600s, sugar was the \"object of a sustained vogue in northern Europe,\" historian Woodruff Smith \u003ca href=\"http://www.jstor.org/discover/10.2307/205276?uid=3739256&uid=3&uid=60&uid=390977301&uid=2134&uid=2&uid=3739584&uid=70&uid=390977311&purchase-type=both&accessType=none&sid=21105915672651&showMyJstorPss=false&seq=1&showAccess=false\">wrote\u003c/a> in a 1992 paper.\u003c/p>\n\u003cp>Sugar was expensive and relatively rare, making it a perfect object of conspicuous consumption for status-chasing elites. Shaped into elaborate sculptures, mixed into wines, sprinkled on tarts and on glazed roasted meats — sugar was a much noted feature of upper-class life, says Smith, a professor emeritus at the University of Massachusetts, Boston who has studied the \u003ca href=\"http://www.amazon.com/Consumption-Making-Respectability-1600-1800-Woodruff/dp/0415933293\">history of consumption\u003c/a>. Cookbooks of the late 16th and early 17th century even treated sugar as a sort of drug to help balance the \"humors\" — energies that were believed to affect health and mood.\u003c/p>\n\u003cp>Then came the backlash: In the late 1600s, doctors started warning about the perils of sugar — it was blamed (correctly) for rotting teeth and (incorrectly) causing gout, among other ills — and it began to fall out of style among the rich and fabulous, Smith tells The Salt. Suddenly, sugar was the demon du jour. By around 1700, the word on sugar was no longer ostentation but moderation.\u003c/p>\n\u003cp>\u003cstrong>Clean Eating, Circa Late-1600s\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/the_anatomy_lesson_custom-7d24440fd034d252ba2b1af69a6dcfb3dbc0800b-e1428464129663.jpg\" alt=\"The Anatomy Lesson of Dr. Nicolaes Tulp by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea.\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>The Anatomy Lesson of Dr. Nicolaes Tulp\u003c/em> by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea. \u003ccite>(Wikimedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, lots of people were writing about the health benefits of tea, Smith says — including Nicholaes Tulp, a famed, well-connected Dutch physician immortalized in Rembrandt's painting \u003cem>The Anatomy Lesson.\u003c/em> (Perhaps not coincidentally, Smith notes, Tulp \"probably served on the board of directors of the Dutch East India Company\" — which was, of course, importing tea.) Some enthusiasts suggested tea could induce the \"constant sluicing of the body by drinking tens or hundreds of cups daily,\" Woodruff writes. Tea detox, anyone?\u003c/p>\n\u003cp>It turns out that self-help books were popular back then, too, and one of the most influential practitioners of the form was an English writer named Thomas Tryon, who had lots of theories on nutrition. (His followers included a \u003ca href=\"http://pediatrics.aappublications.org/content/52/2/271.abstract\">young Benjamin Franklin\u003c/a>.)\u003c/p>\n\u003cp>Tryon had a love-hate relationship with sugar. He'd been to plantations in the West Indies and was horrified by the system of slavery under which sugar cane was grown. But he also believed that anything that made people feel as good as sugar does must have some intrinsic health value. A dollop of sugar in a nonalcoholic, herbal infusion was a good way to get a hit of sweetness without going overboard, he thought. While Tryon didn't specify which infusion to use for this healthful concoction, \"tea was the most obvious one,\" Smith says.\u003c/p>\n\u003cp>Such health notions, Smith says, help explain why, by the 1720s and 1730s, the custom of taking tea with sugar had taken hold among the British upper and middle classes.\u003c/p>\n\u003cp>\u003cstrong>The Birth Of A Global Economy\u003c/strong>\u003c/p>\n\u003cp>Interestingly, Smith notes, there's evidence that much of the same health claims were being made about coffee around the turn of the 18th century. But coffee came from countries like Yemen and Eritrea — \"places beyond European control and with little capacity to expand production,\" Smith writes. So when demand for coffee rose, prices did, too.\u003c/p>\n\u003cp>Tea, on the other hand, came from China — which had in place a sophisticated commerce system that could respond quickly to rising demand, Smith says. That demand was coming from the British and Dutch East India companies, which were already in China buying spices, silks and other goods for trade. As interest in tea grew back home, Smith says, the companies were in good position to ship large, reliable quantities at affordable prices \"and therefore make tea a popular fad — and beyond a fad.\"\u003c/p>\n\u003cp>\"What you're seeing is the global economy being constructed,\" Smith says. \"It's these two companies as the vanguard of modern capitalism.\"\u003c/p>\n\u003cp>As \u003ca href=\"http://simplify-your-vibrations.tumblr.com/post/49217897598\" target=\"_blank\" rel=\"noopener\">Lord Beckett\u003c/a>, the villainous, tea-and-sugar-sipping agent of the British East India Company in the \u003cem>Pirates of Caribbean\u003c/em> movies might have put it, \"it's just good business.\" (Such good business, of course, that, in the 19th century, the company went on to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/10/392116370/tea-tuesdays-the-scottish-spy-who-stole-chinas-tea-empire\">steal the secrets\u003c/a> of tea production from China to establish a tea empire in India.)\u003c/p>\n\u003cp>\u003cstrong>Fuel For The Industrial Revolution\u003c/strong>\u003c/p>\n\u003cp>Tea and sugar proved good for business in another sense: as a cheap source of calories for the working classes.\u003c/p>\n\u003cp>Beer and cider had long been the drink of choice for the working poor, notes food historian \u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>. With good reason: The drinks were calorific, and the alcohol was mildly analgesic — both necessary when your days were filled with grinding labor. \"Of course, that came at the cost of alertness,\" Laudan says.\u003c/p>\n\u003cp>But as the Industrial Revolution got underway beginning in the mid-1700s, the working classes gave up the plow and headed to the factory, where showing up tipsy wasn't exactly a way to get ahead.\u003c/p>\n\u003cp>Tea sweetened with a strong dose of sugar was an affordable luxury: It gave workers a hit of caffeine to get through a long slog of a day, it provided cheap calories, and it offered the comfort of warmth during a meal that otherwise often consisted only of bread.\u003c/p>\n\u003cp>\u003cstrong>Paying For Empire In Tea And Sugar\u003c/strong>\u003c/p>\n\u003cp>The rise of tea and sugar as a power duo was a boon for British government coffers. By the mid-1700s, tea imports accounted for one-tenth of overall tax income, says Laudan, a visiting professor at the University of Texas, Austin.\u003c/p>\n\u003cfigure id=\"attachment_94765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/east_indiaman_warley_custom-d678c1595671139b762d9751ea0e036cab58156c-e1428464451824.jpg\" alt=\"The Warley, a ship belonging to the British East India Company at the turn of the 19th century\" width=\"1920\" height=\"1205\">\u003cfigcaption class=\"wp-caption-text\">The Warley, a ship belonging to the British East India Company at the turn of the 19th century \u003ccite>(Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sugar? According to one analysis, Laudan notes, in the 1760s, the annual duties on sugar imports were \"enough to pay to maintain all ships in the navy.\" A great deal of that sugar, historians say, was being stirred into tea.\u003c/p>\n\u003cp>Those tea-and-sugar monies helped supply the British navy with better foodstuffs, Laudan says, including vegetables when available. And that navy was key to spreading British might across the globe.\u003c/p>\n\u003cp>\"It's this dominance of the British navy that allows Britain to become the major colonial power in 19th century,\" Laudan tells The Salt.\u003c/p>\n\u003cp>But all this growth came at a terrible human price.\u003c/p>\n\u003cp>As Smith notes, the fad for tea came in just as sugar was under attack and had started to fall out of favor. By creating a new and lasting use for this sweetener, tea helped buoy demand for sugar from the West Indies. \"And indeed, it continued to support the expansion of slavery there,\" Smith says.\u003c/p>\n\u003cp>So the next time you finding yourself sipping a nice warm cup, consider how something as simple as a drink can shape events half a world away. Even today, our edibles aren't just about appetite — the palatable is political.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"When tea met sugar, they formed a power couple that altered the course of history. It was a marriage shaped by fashion, health fads and global economics. And it doomed millions of Africans to slavery.","status":"publish","parent":0,"modified":1554327593,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1370},"headData":{"title":"Tea Tuesdays: How Tea + Sugar Reshaped The British Empire | KQED","description":"When tea met sugar, they formed a power couple that altered the course of history. It was a marriage shaped by fashion, health fads and global economics. And it doomed millions of Africans to slavery.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94763 http://ww2.kqed.org/bayareabites/?p=94763","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/07/tea-tuesdays-how-tea-sugar-reshaped-the-british-empire/","disqusTitle":"Tea Tuesdays: How Tea + Sugar Reshaped The British Empire","nprByline":"Maria Godoy","nprStoryId":"396664685","nprApiLink":"http://api.npr.org/query?id=396664685&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/04/07/396664685/tea-tuesdays-how-tea-sugar-reshaped-the-british-empire?ft=nprml&f=396664685","nprRetrievedStory":"1","nprPubDate":"Tue, 07 Apr 2015 19:45:00 -0400","nprStoryDate":"Tue, 07 Apr 2015 18:45:00 -0400","nprLastModifiedDate":"Tue, 07 Apr 2015 19:45:23 -0400","path":"/bayareabites/94763/tea-tuesdays-how-tea-sugar-reshaped-the-british-empire","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coffee and tea both landed in the British isles in the 1600s. In fact, java even got a head start of about a decade. And yet, a century later, tea was well on its way to becoming a daily habit for millions of Britons — which it remains to this day.\u003c/p>\n\u003cp>So how did tea emerge as Britain's hot beverage of choice?\u003c/p>\n\u003cp>The short answer: Tea met sugar, forming a power couple that altered the course of history. It was a marriage shaped by fashion, health fads and global economics. And the growing taste for sweetened tea also helped fuel one of the worst blights on human history: the slave trade.\u003c/p>\n\u003cp>\u003cstrong>The Princess And The Tea\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94785\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tea-catherine-braganza.jpg\" alt=\"Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-400x589.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-800x1178.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-1180x1737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-768x1131.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-320x471.jpg 320w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility. \u003ccite>(Corbis/Lebrecht Music & Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tea was practically unknown in Europe until the mid-1600s. But in England, it got an early PR boost from Catherine of Braganza, a celebrity who became its ambassador: The Portuguese royal favored the infusion, and when she married England's Charles II in 1662, tea became the \"it\" drink among the British upper classes. But it might have faded as a passing fad if not for another favorite nibble of the nobility: sugar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the 1500s and 1600s, sugar was the \"object of a sustained vogue in northern Europe,\" historian Woodruff Smith \u003ca href=\"http://www.jstor.org/discover/10.2307/205276?uid=3739256&uid=3&uid=60&uid=390977301&uid=2134&uid=2&uid=3739584&uid=70&uid=390977311&purchase-type=both&accessType=none&sid=21105915672651&showMyJstorPss=false&seq=1&showAccess=false\">wrote\u003c/a> in a 1992 paper.\u003c/p>\n\u003cp>Sugar was expensive and relatively rare, making it a perfect object of conspicuous consumption for status-chasing elites. Shaped into elaborate sculptures, mixed into wines, sprinkled on tarts and on glazed roasted meats — sugar was a much noted feature of upper-class life, says Smith, a professor emeritus at the University of Massachusetts, Boston who has studied the \u003ca href=\"http://www.amazon.com/Consumption-Making-Respectability-1600-1800-Woodruff/dp/0415933293\">history of consumption\u003c/a>. Cookbooks of the late 16th and early 17th century even treated sugar as a sort of drug to help balance the \"humors\" — energies that were believed to affect health and mood.\u003c/p>\n\u003cp>Then came the backlash: In the late 1600s, doctors started warning about the perils of sugar — it was blamed (correctly) for rotting teeth and (incorrectly) causing gout, among other ills — and it began to fall out of style among the rich and fabulous, Smith tells The Salt. Suddenly, sugar was the demon du jour. By around 1700, the word on sugar was no longer ostentation but moderation.\u003c/p>\n\u003cp>\u003cstrong>Clean Eating, Circa Late-1600s\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/the_anatomy_lesson_custom-7d24440fd034d252ba2b1af69a6dcfb3dbc0800b-e1428464129663.jpg\" alt=\"The Anatomy Lesson of Dr. Nicolaes Tulp by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea.\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>The Anatomy Lesson of Dr. Nicolaes Tulp\u003c/em> by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea. \u003ccite>(Wikimedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, lots of people were writing about the health benefits of tea, Smith says — including Nicholaes Tulp, a famed, well-connected Dutch physician immortalized in Rembrandt's painting \u003cem>The Anatomy Lesson.\u003c/em> (Perhaps not coincidentally, Smith notes, Tulp \"probably served on the board of directors of the Dutch East India Company\" — which was, of course, importing tea.) Some enthusiasts suggested tea could induce the \"constant sluicing of the body by drinking tens or hundreds of cups daily,\" Woodruff writes. Tea detox, anyone?\u003c/p>\n\u003cp>It turns out that self-help books were popular back then, too, and one of the most influential practitioners of the form was an English writer named Thomas Tryon, who had lots of theories on nutrition. (His followers included a \u003ca href=\"http://pediatrics.aappublications.org/content/52/2/271.abstract\">young Benjamin Franklin\u003c/a>.)\u003c/p>\n\u003cp>Tryon had a love-hate relationship with sugar. He'd been to plantations in the West Indies and was horrified by the system of slavery under which sugar cane was grown. But he also believed that anything that made people feel as good as sugar does must have some intrinsic health value. A dollop of sugar in a nonalcoholic, herbal infusion was a good way to get a hit of sweetness without going overboard, he thought. While Tryon didn't specify which infusion to use for this healthful concoction, \"tea was the most obvious one,\" Smith says.\u003c/p>\n\u003cp>Such health notions, Smith says, help explain why, by the 1720s and 1730s, the custom of taking tea with sugar had taken hold among the British upper and middle classes.\u003c/p>\n\u003cp>\u003cstrong>The Birth Of A Global Economy\u003c/strong>\u003c/p>\n\u003cp>Interestingly, Smith notes, there's evidence that much of the same health claims were being made about coffee around the turn of the 18th century. But coffee came from countries like Yemen and Eritrea — \"places beyond European control and with little capacity to expand production,\" Smith writes. So when demand for coffee rose, prices did, too.\u003c/p>\n\u003cp>Tea, on the other hand, came from China — which had in place a sophisticated commerce system that could respond quickly to rising demand, Smith says. That demand was coming from the British and Dutch East India companies, which were already in China buying spices, silks and other goods for trade. As interest in tea grew back home, Smith says, the companies were in good position to ship large, reliable quantities at affordable prices \"and therefore make tea a popular fad — and beyond a fad.\"\u003c/p>\n\u003cp>\"What you're seeing is the global economy being constructed,\" Smith says. \"It's these two companies as the vanguard of modern capitalism.\"\u003c/p>\n\u003cp>As \u003ca href=\"http://simplify-your-vibrations.tumblr.com/post/49217897598\" target=\"_blank\" rel=\"noopener\">Lord Beckett\u003c/a>, the villainous, tea-and-sugar-sipping agent of the British East India Company in the \u003cem>Pirates of Caribbean\u003c/em> movies might have put it, \"it's just good business.\" (Such good business, of course, that, in the 19th century, the company went on to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/10/392116370/tea-tuesdays-the-scottish-spy-who-stole-chinas-tea-empire\">steal the secrets\u003c/a> of tea production from China to establish a tea empire in India.)\u003c/p>\n\u003cp>\u003cstrong>Fuel For The Industrial Revolution\u003c/strong>\u003c/p>\n\u003cp>Tea and sugar proved good for business in another sense: as a cheap source of calories for the working classes.\u003c/p>\n\u003cp>Beer and cider had long been the drink of choice for the working poor, notes food historian \u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>. With good reason: The drinks were calorific, and the alcohol was mildly analgesic — both necessary when your days were filled with grinding labor. \"Of course, that came at the cost of alertness,\" Laudan says.\u003c/p>\n\u003cp>But as the Industrial Revolution got underway beginning in the mid-1700s, the working classes gave up the plow and headed to the factory, where showing up tipsy wasn't exactly a way to get ahead.\u003c/p>\n\u003cp>Tea sweetened with a strong dose of sugar was an affordable luxury: It gave workers a hit of caffeine to get through a long slog of a day, it provided cheap calories, and it offered the comfort of warmth during a meal that otherwise often consisted only of bread.\u003c/p>\n\u003cp>\u003cstrong>Paying For Empire In Tea And Sugar\u003c/strong>\u003c/p>\n\u003cp>The rise of tea and sugar as a power duo was a boon for British government coffers. By the mid-1700s, tea imports accounted for one-tenth of overall tax income, says Laudan, a visiting professor at the University of Texas, Austin.\u003c/p>\n\u003cfigure id=\"attachment_94765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/east_indiaman_warley_custom-d678c1595671139b762d9751ea0e036cab58156c-e1428464451824.jpg\" alt=\"The Warley, a ship belonging to the British East India Company at the turn of the 19th century\" width=\"1920\" height=\"1205\">\u003cfigcaption class=\"wp-caption-text\">The Warley, a ship belonging to the British East India Company at the turn of the 19th century \u003ccite>(Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sugar? According to one analysis, Laudan notes, in the 1760s, the annual duties on sugar imports were \"enough to pay to maintain all ships in the navy.\" A great deal of that sugar, historians say, was being stirred into tea.\u003c/p>\n\u003cp>Those tea-and-sugar monies helped supply the British navy with better foodstuffs, Laudan says, including vegetables when available. And that navy was key to spreading British might across the globe.\u003c/p>\n\u003cp>\"It's this dominance of the British navy that allows Britain to become the major colonial power in 19th century,\" Laudan tells The Salt.\u003c/p>\n\u003cp>But all this growth came at a terrible human price.\u003c/p>\n\u003cp>As Smith notes, the fad for tea came in just as sugar was under attack and had started to fall out of favor. By creating a new and lasting use for this sweetener, tea helped buoy demand for sugar from the West Indies. \"And indeed, it continued to support the expansion of slavery there,\" Smith says.\u003c/p>\n\u003cp>So the next time you finding yourself sipping a nice warm cup, consider how something as simple as a drink can shape events half a world away. Even today, our edibles aren't just about appetite — the palatable is political.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94763/tea-tuesdays-how-tea-sugar-reshaped-the-british-empire","authors":["byline_bayareabites_94763"],"categories":["bayareabites_13306","bayareabites_2090","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_1248"],"tags":["bayareabites_128","bayareabites_511","bayareabites_165"],"featImg":"bayareabites_94784","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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