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Technical Writing Project

This is the big project assigned at the end of English 321: Technical Writing. I chose to write about the history of along with the difference between tea ceremonies around the world and a how-to section at the end about brewing tea. This project demonstrates my knowledge of the functions of Word, including tables of contents and figures and heading hierarchies, as well as my ability to research and write a long, multi-topic paper that is meant to be able to be used by readers.

A Sip of Tea

An overview of the history, manufacture, & drinking of tea

By Elizabeth Armbrecht A Sip of Tea

An overview of the history, manufacture, & drinking of tea

By Elizabeth Armbrecht

ENG 321: Writing II: Beginning Technical Writing, Honors Missouri State University Spring 2014 Mrs. Tracy Dalton

i | Page Table of Contents Table of Figures ...... iii Abstract ...... iv Introduction ...... 1 ...... 1 In the Beginning ...... 1 Origins ...... 1 Spread in ...... 2 Spread in Japan ...... 2 The Start of the Tea Trade ...... 3 The Social History of Tea ...... 4 Social Custom ...... 4 War of the Worlds ...... 4 And What about Now? ...... 5 Types of Tea & How to Make Them ...... 5 The Cultivation & Manufacture of Tea ...... 5 Black ...... 6 Green ...... 7 ...... 8 Blends ...... 8 The ...... 9 China: Gong Fu Method ...... 9 Japan: Cha-no-yu ...... 9 England: Afternoon Tea ...... 10 Your Own Tea ...... 10 What is a ? ...... 10 Proper Etiquette ...... 11 Invitations ...... 11 ...... 12 Courses ...... 13 Personal Manners ...... 13 Tea and Pairings ...... 14 Conclusion ...... 14 Works Cited ...... 15

ii | Page Table of Figures Figure 1 A T’ang dynasty ...... 2 Figure 2 The East India Trading Company coat of arms...... 3 Figure 3 A quick guide to tea etiquette...... 4 Figure 4 Anatomy of a tea plant...... 5 Figure 5 ...... 6 Figure 6 Table of black ...... 6 Figure 7 Emperor’s Clouds and Mist ...... 7 Figure 8 Table of green teas...... 7 Figure 9 Monkey-picked oolong tea...... 8 Figure 10 Table of oolong teas...... 8 Figure 11 An invitation to tea...... 11 Figure 12 An example table setting...... 12 Figure 13 What to serve at each course...... 13

iii | Page Abstract

A Sip of Tea: An overview of the history, manufacture, and drinking of tea By Elizabeth Armbrecht

The purpose of this detailed guide is to inform the reader about the history of tea, the different types of tea, and how to put on a tea ceremony. The history of tea is extensive and complicated but it can be broken down into two sections: the spread through China and Japan and the tea trade. There are three main types of tea: black, green, and oolong and while they are from the same plant, they are differentiated by how long they are allowed to ferment. The tea ceremony is different in every region that enjoys tea but it can be classified by two things: how important the manners are at the ceremony versus how important the preparing of the tea is. Throwing a personal tea party is easy because it can be as fancy or as casual as needed. Formal tea have many rules, but they can still be fun because tea is a meant to be enjoyed with friends around the tea table. Tea is a drink that spans centuries and cultures and is worth researching for its rich history and variety.

Key words: tea, tea ceremony, history, China, England, Japan

iv | Page Introduction How many things can the word “tea” conjure up in the imagination? Some might think of a pleasant drink to have in the afternoon, a customary luncheon, or during the day. Others may think of the Queen of England or of the Emperor of China. Still others may think of mysticism and fortune-telling, and some may think of herbal healing. Being one of the first crops ever planted for the sole purpose of enjoyment rather than sustenance, tea has pervaded through time as a social custom, national identity, or harmonic symbol. Even today, tea is renowned for its health and spiritual benefits as well as being a distinct symbol of the English culture. Getting out a and boiling some water is not difficult nowadays, but tea drinkers everywhere can get so much more out of the beverage if they understand the rich history and variety that surrounds it. The purpose of this detailed guide is to inform the reader about the history of tea, the different types of tea, and how to put on a tea ceremony. History of Tea Tea has long been shrouded in an air of mystery and an aura of magic. From its mystical health properties to the good cheer it brings when it is consumed, the beverage has been revered, fought over, hoarded, and used as currency since its discovery in the early centuries of human history. The origin of tea cannot be pinned down to a certain year or even to a certain area; it was found so long ago that the earliest mentions of it were in oral tradition rather than written. However, through arduous research and meticulous record-keeping, scholars now have an idea about where tea first originated and who first began utilizing the plant as food, drink, and medicine.

In the Beginning Because tea has been around long before histories were being written down instead of sung, no scholar is sure of the date or region in which tea originated. Experts agree, however, that tea was probably first discovered in Southeast Asia as early as 2737 B.C. (Schapira, Schapira, and Schapira 145). There is also evidence that the tea plant was used as a food as well in that early point in history. Ancient peoples in that area made use of the wild leaves as salad ingredients or just a dish on their own, as well as drinking hot water boiled with the leaves (148). Origins The earliest written record found about tea was created in 350 A.D. This was in a dictionary where the definition of tea was “a beverage is made from the leaves by boiling” (Schapira, Schapira, and Schapira 148). At this point in time, however, it was still being used mostly as a medicine instead of a beverage. Other uses at this time besides medicine, food, or drink were ritual, religion, and currency. The Schapira siblings make an interesting point by saying, “while minted money often decreased in value the farther it travelled form the center of imperial might and authority, tea cakes had the virtue of gaining in value as distance increased from…their origin” (149). Although China had coins and banking, tea had such a narrow area that it could be

1 | Page grown it was sometimes more valuable than gold and silver, especially in other nations or tribes.

Spread in China As tea increased in popularity and usefulness, farmers began to cultivate and grow it instead of just cutting the wild plants. This finally vaulted tea into a commodity in China, even if it wasn’t first taxed until 780 A.D. (Schapira, Schapira, and Schapira 149). From this point forward, tea began to represent the identity of a nation; in fact, each dynasty of Chinese leadership from that moment on had unique ways to drink tea as well as serve it. For example, the T’ang dynasty (618-906 A.D.), tea transformed into “a method of self-realization” as Figure 1 A T’ang dynasty teacup. While time this dynasty was infused with Taoism (153). Tea and dirt has ruined its color, the teacup still cakes were roasted until soft and added to boiling exemplifies the beauty and ritual of the T’ang dynasty tea ceremony. (Source: “Tang Dynasty- water, which had to be prepared a certain way. A Funerary Sancai Glazed Tea .” El-Gallery. blue glaze was created for tea cup design in order to Trocadero, 2013. Web. 31 Mar. 2014.) complement the color of the tea and make it appear green (151) (see Figure 1).

After the Mongol invasion, the Ming dynasty (1368-1644), known for its popular ceramics, established itself, though it was not as artful with its tea as previous dynasties had been (Schapira, Schapira, and Schapira 153). This is notable only for the fact that the “normal” method of tea- became popular. While tea was not as ritualistic nor as artful as it had been before, by this point tea had diffused through most of civilized China and was a drink popular with nobility and peasantry alike. Spread in Japan The first written mention of tea in Japan was of a gift given by an emperor to guests of a scripture reading in 729 A.D. These priests, realizing the potential of their gift, planted the shrubs, beginning the spread of tea in Japan (Schapira, Schapira, and Schapira 154). Thus began a history of tea gardens and ritualistic drinking of the beverage in the island nation. This ritual was based in the religion of , where individuals struggled towards the goal “to see into the nature of one’s own being, to cease the battle of the finite and the infinite” (156). Tied closely with Zen was Buddhism, which was also prevalent in Japan at this time.

In 1477, a priest set the first rules of the tea ceremony in writing and the first nine-by- nine tea room was built to serve powdered tea. In 1588, a Tea Master eliminated the pomp and superfluity of the ceremony by emphasizing simplicity, love of nature, and harmony in the ceremony (Schapira, Schapira, and Schapira 156). These ideals are generally still held today when tea drinkers gather to enjoy their beverage, proving the importance of this early alteration to the ceremony. Tea rooms and tea drinking spread

2 | Page unhindered throughout Japan in this way; today, the tea ceremony is still celebrated much in the same way as it was in the sixteenth century.

The Start of the Tea Trade At the time when tea began to spread to the western countries, Venice was the trading capital of the world. However, a Persian merchant was the first to bring the idea of tea to even the Italian officials. Persia was one of the more centrally located countries that tea drinking had spread to, even though tea was still only cultivated and manufactured in the Far East (Schapira, Schapira, and Schapira 160). To get there, one had to choose land or sea: and most chose the sea. The Dutch and the Portuguese were the first to command the sea trade of tea with both China and Japan.

In 1600, Queen Elizabeth I chartered the British (see Figure 2). Not do be outdone, the Dutch East India Company was chartered in 1602 by the Lords 17, “the most powerful merchants in Holland” (Schapira, Schapira, and Schapira 161). The battle for command of the rich trading with China and Japan was bitter and long. But even by the late sixteen hundreds, tea was still mostly seen at court being drunk by the nobles and the wealthy (162). By the late seventeenth century, tea reached Germany and not long after that, France. However, it was not as popular in these two western Figure 2 The East India Trading Company coat of arms. (Source: countries as it soon became in England. When Charles II Sommerville, J.P. “Elizabeth I: married Portuguese Catherine of Braganza in 1662, her exploration and foreign policy.” History Department. University of Wisconsin, love of tea caused it to grow in popularity in England as Madison, n.d. Web. 1 April 2014.) ladies and peasants alike tried to emulate their queen (163).

Tea reached Russia around this time as well. It came by an overland route, at first as gifts from the Chinese embassy to the czar, then more commonly as a popular drink among the Russian nobility (Schapira 164). Russian ladies sipped this “caravan tea” until the Trans-Siberian Railway was finished in 1905 and the caravans ceased to exist (165). The populace of Russia eventually warmed to the drink as the prices decreased and availability increased. Russia became such a grand proponent of tea that it invented the , a device that functioned both as a water kettle and tea pot (165).

Tea reached the Americas around the time the Dutch did (Schapira, Schapira, and Schapira 166). While the Revolutionary War eventually eliminated the hold tea had on the colonists, the drink remained popular in the Old World. Eventually, entrepreneurs figured out how to grow tea in Indonesia and other Oceanic nations and China lost its monopoly on tea growing (175). After a few centuries of trade, corruption, and intrigue, tea grew social roots in only two foreign countries: England and Russia.

3 | Page The Social History of Tea The straight history of tea tells the story of how the plant was first found, cultivated, and traded throughout the centuries. It includes information about where the drink became popular and where it didn’t; it might say a little something about the initial exorbitant prices that left merely the wealthy and privileged sipping it. However, this leaves much to be desired in the way of how tea shaped cultures, formed national identities, and instigated an enduring struggle between the East and West, capitalism and communism, or an Open or Closed Door Policy. While this subject of tea’s social power could be a topic to discuss by itself, it is impossible to write about the beverage without at least mentioning the impact tea has had on politics, culture, and the common people.

Social Custom In any culture that highly values tea, the way one performs the tea ceremony could make or break his or her societal status. Each culture that celebrates the beverage has its own unique rules when people gather to take part in the tea ceremony. For example, if attending High Tea in Great Britain, one must pass table items to their right and only make conversation that is relevant to everyone sitting at the table (see Figure 3). Never before and probably never again will a simple drink drive society in Figure 3 A quick guide to tea etiquette. After having traveled and tested many tea ceremonies, a blog-writer the way tea has. An example of this, of compiled this list of proper tea ceremony behaviors. course, is the Boston Tea Party and the (Source: Malby, Mark. “The Art of Afternoon Tea.” Travels, 2010. subsequent Revolution in the American Web. 1 April 2014.) colonies in the eighteenth century. Because a King dared tax their tea—among many other things—colonists revolted and formed their own country. In this way, it could also be said that tea influenced politics and government policy, which is also true in China and England, as well as the United States of America. War of the Worlds The western ideals of exploration and imperialism clashed mightily with the eastern ideals of secrecy and privacy. This combination made for a terrible struggle between the Dutch and English trading companies and China and much later, Japan. In the beginning, China allowed limited trade with the trading companies for the same reason the trading companies sought out Chinese cooperation: money and goods (Schapira, Schapira, and Schapira 169). By the 1800s, trade between the two sides flourished as best as it could, with a healthy bit of smuggling on the side due to the enormous tea tax in Britain (170). Finally, however, when the tea, silk, and spice trade was usurped by opium, China attempted to put a stop to trade, resulting in The Opium War (1839-42) and subsequent Nanking Treaty, which effectively put England in charge of the great nation. Many other powerful countries in this age of imperialization divvied up the rest of the Chinese empire, which ultimately resulted in uprisings, civil wars, and a

4 | Page communist regime (174). Only recently has China started cautiously allowing trade with the West again, and this hesitancy was born from centuries of domination by Great Britain in the tea trade.

And What about Now? Not many beverages can claim they invented culture and national identity or instigated commercialism and war. The multiple histories of tea and how to interpret them is what makes it such an interesting topic to study, as well as a beverage to drink. Today, tea can be preferred over , depending on the country, and sometimes helps Americans emulate their British cousins. However, with the popularity of tea rooms on the rise and research being conducted into tea’s health benefits, the drink is coming back and it is bigger than ever. Types of Tea & How to Make Them All other teas are derived from three main types: black, green, and oolong. These three different types of tea each have their own distinct flavor, aroma, and manufacturing process; because they come from the same plant, they differentiate by how long they have or have not been fermented.

The Cultivation & Manufacture of Tea Tea happens to be one of the most high-maintenance plants in the world. It likes to be grown in a climate of constant heat and humidity at an altitude of 5,000 feet above sea level. Higher altitude and cooler temperatures will cause the plant to grow more slowly, but enrich the flavor. Too much cold or too much heat will damage the plant irreparably and brew a bitter drink (Schapira, Schapira, and Schapira 182). While the plant can grow technically everywhere, the best teas come from tropical and jungle regions. It also needs constant pruning, as it must be kept short and have an annual rainfall of about 100 inches. It also prefers to grow in the shade (183).Tea leaves are elliptical and dark green, with serrated edges. These are used for brewing, but they are best as “young shoots and their thin, unopened buds” (182) (see Figure 4).

The harvesting process for tea is called “plucking.” This skilled process involves the Figure 4 Anatomy of a tea plant. This diagram shows where different types of teas come uniform stripping of leaves from the plant, as from. (Source: AmanziTea. “Tea 101: The Tea Plant.” they must all be the same size in order to dry Amanzi Tea, 2014. Web. 1 April 2014.) properly and at the same time later in the manufacturing process. The three types of pluck are normal, fine, and coarse, which depend on how many leaves are plucked from the bush and how long it gets to recover

5 | Page in between (Schapira, Schapira, and Schapira 185). Logically, normal produces average tea, fine produces excellent tea, and coarse produces poor tea (185-6).

The manufacturing process of tea, which is how long the leaves are left to ferment, is what determines what kind it ends up being. In short, the manufacturing process includes many volleys of drying, twisting, and firing (Schapira, Schapira, and Schapira 188-9). However, the process is changed slightly depending on what tea the manufacturer is trying to produce. The manufacturing process is detailed in the next few sections, split up according to tea types. A guide to making each kind of tea is also included, for the reader’s convenience.

Black is allowed to fully ferment. Tea leaves are allowed to wither, evaporating much of the moisture content, which makes them pliable and ready to be rolled. Rolling is meant to crush the tea leaves, not tear them, and a non-pliable leaf would tear. The rolling process is what gives tea leaves their characteristic “twist” (Schapira, Schapira, and Schapira 189) (see Figure 5). After rolling, the tea leaves go through a fermentation process, which involves leaving the tea leaves out until they oxidize. Figure 5 Earl Grey tea. A well-known After this, it is fired slowly and evenly to ensure that black tea exhibits the characteristic twist of well-rolled tea leaves. (Source: Teavana Corp. the leaf dries at the same rate. This preserves the Teavana.com. Teavana Corp., 2014. Web. 27 Mar. leaf, so in the future, it will not go moldy (190). 2014.) Black tea is then separated in tea grades based on the size of its leaves, not on its flavor or color (191). Tea leaves have to be sifted in order to ensure that all the leaves infuse at the same time.

In general, it is good not to let any tea leaves steep for too long, as all teas become bitter with age, but if you make your tea carefully, according to its type, it will taste the absolute best it could be. Things you can do to cater the brewing process to the type of tea are: using the correct amount of leaves per cup, boiling the water to the proper temperature, and allowing the leaves to only steep for a certain amount of time. Some tea types can be resteeped as well, which means they can be steeped at least once more after they have been steeped the first time. With all teas, it is a good idea to never pour boiling water over tea leaves. The following table lays out some rules of thumb when it comes to preparing black tea:

Action Suggestion Teaspoons per 8oz of Water 1 tsp. Water Temperature 175-205 degrees Fahrenheit Steep Time 2-4 minutes Resteep? Yes, 2-3 times Figure 6 Table of black teas. (Source: Teavana Corp. Teavana.com. Teavana Corp., 2014. Web. 27 Mar. 2014.)

6 | Page Of course, each variety of black tea is different, but these are the general rules. Looking at the suggestions for your specific variety of black tea will make the best cup of tea for that type. Some blends of black teas include Earl Grey, English , Darjeeling, Irish Breakfast, and .

Green Green tea is not allowed to ferment at all, therefore, it does not undergo the withering process that black tea does. Green tea is the most natural-tasting of the three types; if you have ever had green tea, you know that it tastes bitter and earthy, and this is much how unmanufactured tea leaves taste as well. The process of manufacturing for green tea is steaming, rolling, and firing, all chosen to preserve the natural flavor (Schapira, Schapira, and Schapira 192). Steaming immediately after plucking causes the fermentation process to stop. The rolling and Figure 7 Emperor’s Clouds and Mist firing processes are carried out similarly to that of green tea. Green tea has that green coloring black tea. Like black tea, green tea cannot dry too that comes to mind when tea is thought of. (Source: Teavana Corp. Teavana.com. Teavana quickly or unevenly or else it will become moldy or Corp., 2014. Web. 27 Mar. 2014.) will not roll properly. Unlike black tea, green tea cannot dry out too slowly or else it will ferment inadvertently (192). This is called gradual drying and it is accomplished in the firing process of manufacturing. After the steaming, the tea leaves are rolled and dried until only 3% moisture is left to protect them en transit to their destinations (192).

Green tea is graded on the age and style of the leaf. The grade coincides with the quality, unlike black tea. Different styles of leaf can mean the leaves are rolled into balls, twisted loosely (see Figure 7), or some combination of the two (Schapira, Schapira, and Schapira 192). The blended tea Dragon Pearls is an example of a tea rolled into balls. The following table includes some rules when it comes to making green tea:

Action Suggestion Teaspoons per 8oz of Water 1 tsp. Water Temperature 175 degrees Fahrenheit Steep Time 45 seconds-1 minute Resteep? Yes, but not too many times (1-2) Figure 8 Table of green teas. (Source: Teavana Corp. Teavana.com. Teavana Corp., 2014. Web. 27 Mar. 2014.) Most green teas should not be steep too long or too many times; over-steeping can cause the bitterness of the tea to increase to an almost unbearable intensity. Green teas that are rolled into tight balls may need to be steeped longer. Looking at the suggestions for your specific variety of green tea will make the best cup of tea. Some varieties of green tea include Gunpowder, Lucky Dragon, , , , and Dragonwell.

7 | Page Oolong If black tea is allowed to ferment fully and green tea is not allowed to ferment at all, oolong tea is stuck in the middle. Tea experts call this “semi-fermented” (Schapira, Schapira, and Schapira 193). This process of partial fermentation is slightly withered, fermented, fired, rolled, briefly fermented again, fired again, and re-fired (193). These processes are exactly the same as described above, if in a slightly different order than the black and green tea.

Oolong tea is graded based solely on quality (Schapira, Schapira, and Schapira 193). There are many different grades for an oolong tea as taste- testing is a subjective art. Oolong tea is perfect to steep over and over again due to its fermentation Figure 9 Monkey-picked oolong tea. style. can sometimes be more expensive, but There is a legend of monks training monkeys to pick tea for them and that legend remains because they can be reused so many times, the cost today in this expensive, but high-quality tea. evens out with that of black and green teas. The (Source: Teavana Corp. Teavana.com. Teavana following table has some rules when it comes to Corp., 2014. Web. 27 Mar. 2014.) brewing oolong tea:

Action Suggestion Teaspoons per 8oz of Water 1 tsp. Water Temperature Before boiling, 195 degrees Fahrenheit Steep Time 3 minutes Resteep? Yes, many times (5+) Figure 10 Table of oolong teas. (Source: Teavana Corp. Teavana.com. Teavana Corp., 2014. Web. 27 Mar. 2014.) Some varieties of oolong tea include Pouchong, Iron Goddess, Red Robe, Gold Turtle, Narcissus, and White Comb.

Blends You may be wondering why black tea blends were mentioned versus oolong and green tea varieties. What’s the difference? What are blends? Most popular tea that you will hear about today is a blend from these three teas mentioned earlier. A variety of new teas can be made just by mixing them along with herbs and other spices. Some blends were originally created for market, economy, or cost purposes, but some were created just for the taste. Knowing this, it is relatively easy to create your own blends as well, making tea a creative hobby as well as a drinking one.

Blends and their base teas as well as recipes to creating your own can be found on the Internet. For example, Earl Grey is a blend of black China and India teas as well as the oil from bergamot (Schapira, Schapira, and Schapira 223). In order to blend teas yourself, be familiar with all varieties of tea and don’t be afraid to experiment. Just think, you could create a tea blend that is all your own to impress your friends with.

8 | Page Herbal teas are merely blends of tea that include herbs. Many blended teas are simply varieties of the tea plant, but adding herbs and spices can better tea as well. Herbal teas are generally thought to have therapeutic effects, such as mint tea settling the stomach. Blending tea is what causes the existence of so many types of tea today, so different from when our early ancestors boiled the tea leaves straight from the bush many years ago. The Tea Ceremony Along with its thousands of varieties and blends, the tea ceremony is also celebrated in a plethora of ways around the world. Most well-known and most-emulated, especially in the United States, is the British Afternoon Tea ceremony, but the ceremonies in China and Japan might be more interesting because they are less well-known. There is also a Russian tea ceremony and tea ceremonies in India and countries in Indonesia. But for now, I will just touch on the traditions in China, Japan, and England.

China: Gong Fu Method This method became popular during the Ming dynasty which, as you may recall, was after the Mongolian invasion where tea no longer held the art and spirituality of the T’ang and Sung dynasties. However, all delicacy and beauty was not lost. The key components of the Gong Fu method of brewing tea are delicacy and smallness. The Gong Fu (also Gongfu) style generally uses oolong teas, as resteeping is a large part of this process. The steps are as follows:

1. Place the tea leave directly in the bottom of a Yixing , made from porous purple clay that absorbs the flavors of the tea. 2. While the tea is being brewed for the appropriate amount of time, pour boiling water on the outside of the tea pot in order to heat the tea evenly. 3. After steeping, pour the tea into a serving pot, to separate the liquid from the leaves. 4. Pour the tea from the serving pot into aroma and use these vessels to enjoy the fragrance of the drink. 5. Pour the tea from the aroma cups into the drinking cups and enjoy the beverage (Enjoying Tea).

The process (from brewing to drinking) is meant to be repeated a number of times in order to understand the evolution of the taste (Arbor Teas). This method of tea-brewing is not associated with any particular mannerisms, but just of how the tea is steeped and served.

Japan: Cha-no-yu The traditional consists of serving powdered tea to guests. It has roots in ceremonies and has been heavily influenced by Zen Buddhism, but has evolved today into something entirely its own (Arbor Teas). This ceremony is supposed to be an experience, not just a gathering of friends around a pleasant beverage. You may recall that Japanese started the tradition of tea rooms and this

9 | Page practice is still around today. Guests wait in a waiting room to the side of the tea room and when ready, enter the tea room through a short doorway that forces them to bow as they enter (Teavana Corp). A formal Japanese tea ceremony includes a three-course but an informal gathering requires just sweets and tea.

Movement is also a big part of the tea ceremony. The host as well as the guests are required to be graceful yet conservative in their movements. Every motion must mean something but must also be elegant in design (Teavana Corp). When the tea is finally served after the meal, the tea is prepared in front of the guests and then each from the same bowl, wiping the rim in between. The tea is not so much a beverage as it is a soup; the powdered tea gives the water a thicker quality than simply steeping tea leaves in boiling water (Teavana Corp). Finally, after the tea is served, the guests inspect the tea utensils (after they have been cleaned). There is an art to this as well, and the ceremony is completed with a bow and a graceful exit.

The difference between the Japanese and Chinese tea ceremonies comes down to manners versus style. The Chinese have their own proper behavior, of course, but how the tea is prepared is more important. In Japan, preparing the tea is only one step of the arduous ceremonial process. Students can spend decades learning the art of this beautiful, yet complicated process.

England: Afternoon Tea Afternoon tea was invented in the 1800s by a Duchess of Bedford who wanted a small meal in between breakfast and the traditional late dinner. Queen Victoria later in the century added on to this growing tradition by taking a lemon with her tea, having a certain cake, and adding strawberry jam to the menu (Ito EN). English tea seems to be a mixture of the two previous ceremonies as it relies on the manners of the guests and host as well as details a certain way to pour and present the tea.

The afternoon tea ceremony will be detailed in the later section of throwing your own tea party as most tea parties are modeled after the British afternoon tea. This ceremony has a range of proper manners as well as styles; tea can be served with a or a three-course meal, in the home or at a tea room. Your Own Tea Party The words “tea party” might sound juvenile, but they may be more fun for adults than small children. The pairing of certain tea and teas can be an exquisite palatal experience and the atmosphere around the tea table cannot be reproduced in any other party setting. Whether performing a tea ceremony or just chatting over a , throwing a tea party can bring people closer together today just as it has for thousands of years.

What is a Tea Party? If you were a child lucky enough to have been given a small for a birthday or Christmas, “tea party” might mean something different for you than it does for others.

10 | Page When I was growing up, I would invite my friends over for playdates and we would break out the tea set in order to be fancy, like the older posh ladies we saw on British television programming. We stuck our pinkies out as we sipped from tea cups, used the sugar bowl for pre-made hot cocoa mix, and cut up our crackers or popcorn pieces with forks and knives in an extraordinary effort to emulate classiness.

Today, I invite friends over for tea in order to catch up with them over my tea selections or maybe impress them with my - skills. We still try to be posh by dressing up, neatly, and being polite, but the number one goal at our tea parties is to have fun. Your tea party, too, can be as classy or as casual an affair as you want it to be. Even in this modern age, there is proper and improper etiquette when it comes to having tea, but just like proper etiquette at a dinner table, it can be adhered to or abandoned in your own home.

The most fun of a tea party, however, is selecting the types of tea to have and the types of food to make. Really, you can make any sort of food and have it with any sort of tea, but you can really impress your guests if you can defend your reasoning as to why you chose certain food and tea. Break out the courses and your friends will never be able to stop talking about your excellent party.

Proper Etiquette You’ve probably heard the phrase “pinkies up!” at least once in your life, but is that actually the right way to hold a tea cup? Have you ever tried to hold a full mug of tea with only your first three fingers? If it’s full, it might be impossible. So what is the proper etiquette at a tea table? How do you know where to place your teaspoon or if the savories course comes next? The following section will briefly cover everything from table setting to conversation, ensuring that your tea party will be the classiest affair on the street. Invitations Invitations should request the honor of your guests’ presence, being courteous without being overly formal. A proper tea party invitation could look a little like the one in Figure 11.

Figure 11 An invitation to tea. Always request the honor of your guests’ presence. Also, putting an RSVP on the note doesn’t hurt. 11 | Page

Many tea parties are thrown in honor of someone or something, but of course, if you just want people to come over and visit, you can say that instead. Table Setting The first order of business is to decide whether or not your table will be set to be sat at or set for -style eating. The difference between these two is minimal, but it can affect how posh your party is in general. If you are setting to allow your guests to sit at the table, general table-setting rules apply here, with some marked differences (see Figure 12). Rules for tea-table setting are:

. At least one is required for the table. . A dish as small as a salad plate will be adequate; you do not need a full- sized dinner plate. . Choose between chargers or placemats, but use at least one. . Only one set of utensils (fork and knife) will be necessary, despite there being many courses. Most of the food will be able to be eaten with the fingers. . The knife (or spreader) and fork will Figure 12 An example table setting. This is another be set out as normal, fork on the left way to set the tea table. Clearly, not everything is set in stone when it comes to the layout of the table. (Source: and knife on the right. Yana. “One Table: Chai Tea Latte.” Nomad Luxuries, 2013. . A glass for water may be set at the Web. 2 April 2014.) upper right of the plate, where a normal beverage would go. . The teacup on its saucer will go directly to the right of the plate. . The teaspoon will be laid across the top of the overturned teacup on the saucer or behind the upright teacup on the saucer. . The napkin may be folded under the fork to the left of the plate, or it may be folded in a fancier manner on top of the plate. . If the napkin is not on top of the plate, the place card will be on the plate; otherwise it is placed at the top of the plate (but on the table).

These are simply guidelines for table setting; there are many variations and nothing is truly right or wrong. If your guests sit at the table, it is correct to serve the food in courses, which will be discussed in a later section. In buffet-style eating, all of your food will be set out on the table and seating for your guests will be elsewhere. There should still be courses, but they may be all laid out at the same time instead of being served separately.

Another way to set the tea table is to set all the flatware and tea set on the right end of the table and pass to each guest as requests are made (Lininger). Guests can then request weak or strong tea and the host will pour all the tea and pass tea cups to each guest.

12 | Page Courses Courses for tea come in threes: savories, (rhymes with “gone”), and pastries. Some general suggestions are as follows:

Course Food Finger : egg salad, ham salad, cucumber sandwiches, and Savories salmon sandwiches. Anything else that isn’t sweet nor a scone is really fine here. Scones are generally just served at this course; plain can be served with Scones clotted cream and jam, or flavored with no toppings. A personal favorite of mine are Rosemary Gouda Scones. food: lemon bars, mini cupcakes, , shortbread, Queen Pastries Victoria . Figure 13 What to serve at each course. The same tea could be served for the entire party or you can have two or three. Pairing tea with food is subjective and only comes through experience, but you can’t really go wrong if you try to pair sweet teas with savories or scones and stronger teas with the pastries. Nothing tastes better than sweet food with a bitter drink (think coffee cake with a cup of coffee). Personal Manners Depending on where your tea is being held, you can be more or less careful with your manners as a guest. If your tea is being held at a home of a friend, it is appropriate to ask how fancy the service is going to be. If the tea is out, researching the establishment can usually turn up information on how nice the tea service is going to be.

Every section of the tea table requires different manners and has its own faux pas. The teacup and saucer, for example, must never be cradled in the hand and the tea should never be swirled in it as if it were wine. What a tea drinker should do is hold the cup “with the index finger through the handle, the thumb just above it to support the grip, and the second finger below the handled for added security” (Lininger). Because of the way you have to hold the cup, the final fingers curl naturally and the pinkie extends giving hold to the story that pinkies up is the way to do it.

Hats are actually proper tea-wear. Look at the British royal at important occasions for an idea of what this means. Your hat doesn’t have to be so lavish, but wearing something on your head is considered proper. Also, “Sunday Best” is generally what is correct to wear at a tea. No jeans, Converse, flats, graphic tees, or flip flops are allowed at a proper tea. More rules of the tea table are:

. Stir tea noiselessly and don’t leave the tea spoon upright in the teacup. . Replace the tea spoon behind the teacup when you are through with it. . Prevent tea spills by filling the tea cup ¾ full. . If out for tea at an upscale establishment, allow the waiter to place your napkin for you, otherwise, fold it in half with the fold facing you.

13 | Page . If temporarily leaving the table, place your napkin on your chair, not back on the table. Placing your napkin to the left of your place signifies that you are finished (Lininger).

If you are the host: . Weak tea requests can be fulfilled by pouring plain boiling water after the tea (only fill the cup half full with tea). . Greet all guests at the door. . If there is a guest of honor, introduce every guest to him or her. . Generally, if you are the host, you control when the tea is over and when guests can leave, so be aware of the needs of your guests. . Replace saucers if there are tea spills. . Don’t dominate the conversation, but make sure everyone is included in it (Lininger).

Tea and Food Pairings Many tea magazines, books, and articles will tell you what teas work best with what foods, but the art is as subjective as pairing wine with certain that really anyone can do it. Just as there are sommeliers for wine, there are people who purport to be “tea sommeliers,” recommending tea with food as well as having an extensive knowledge of the background of tea and the regions each kind comes from.

To me, picking food and tea can be unique to every individual. Salty or tart savories should be paired with milder teas while sweet and pastries should be complimented with stronger teas. Of course, since strong teas can be sweetened by sugar and weak teas can be made tart with lemon, what you want to serve together is entirely up to you. I usually like to defend my choices to my guests, however, and impress them with my knowledge of the subject, which you will be able to do too after you read this manual.

A tea party should be all about enjoying this amazing drink and having a good time with your friends. If you are stressing out about putting on a proper ceremony, you aren’t doing it right. Tea parties nowadays, especially in the States, are a good way to get together for a classy event when many parties nowadays are not so. Chatting with friends and sipping tea has long been a way to relax and enjoy life and hopefully will continue to be so in the future. Conclusion Tea has a rich history that spans multiple cultures and centuries. It started out as a food and drink that had mystical and spiritual properties and today it remains a drink shrouded in enchantment. People can drink tea to socialize with their friends or to settle their stomachs. The possibilities with this multi-purpose beverage are endless. With this guide, you are on your way to becoming an expert in the history, manufacture, and ceremonial aspects of tea.

14 | Page Works Cited Arbor Teas. “Traditions & Rituals of Tea.” ArborTea.com, 2014. Web. 3 April 2014.

Enjoying Tea. “Gongfu tea brewing method.” EnjoyingTea.com, 2013. Web. 3 April 2014.

Ito EN. “Cultural Tea Traditions.” Ito EN, 2014. Web. 3 April 2014.

Lininger, Mike. “Tea Etiquette.” Etiquette Scholar, 2011. Web. 3 April 2014.

Schapira, Joel, David Schapira, and Karl Schapira. The Book of Coffee and Tea. New York: St. Martin’s Griffin Press, 1975. Print.

Teavana Corp. Teavana.com. Teavana Corp., 2014. Web. 27 Mar. 2014.

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