Tea training - then & now

Our eldest son has gone off to India on his first stint of tea training. This event has brought back memories of when I first met his father in Calcutta in the early 1980s. Mike was there to learn first-hand about the finer arts of tea tasting and trading from old hands in the Indian trade. Back then India was very important in tea trading terms because the larger plantations were still foreign-owned.

The company that Mike worked for had connections with the old China trade so he was also sent to the Canton Fair to try, as Mike was told, to become an ‘old friend’.

At this time Mombasa in Kenya was only just emerging as an important trading centre although Tetley’s, with the biggest training programme would also send their trainees there.

Nowadays, one would probably go to Mombasa to be trained as a first port of call because it has the largest freely traded market of tea for export in the world. India, by contrast, while it produces more tea, consumes a very large percentage of what it produces. However, it has an expanding internal market for tea and it is still a really good place to learn. 

 

Pinker_fishing_nets
Chinese fishing nets, Cochin 1984 

Mike started in Calcutta and moved onto Cochin, that charming port in tropical Kerala. It is to Kochi as it is now called, that Henry has gone first to learn about tea from his father’s friends there.

Any training in tea obviously has to include learning to taste tea which could be done in the UK but even in these days of Skype and emails, nothing beats spending time in tea producing countries, visiting estates, forging lifelong friendships and tasting lots of tea.

 

Tea_tasting_cochin

How many slurps of tea could you do in a day?

 

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Tea Training - then & now

Our eldest son has gone off to India on his first stint of tea training. This event has brought back memories of when I first met his father in Calcutta in the early 1980s. Mike was there to learn first-hand about the finer arts of tea tasting and trading from old hands in the Indian trade. Back then India was very important in tea trading terms because the larger plantations were still foreign-owned.

The company that Mike worked for had connections with the old China trade so he was also sent to the Canton Fair to try, as Mike was told, to become an ‘old friend’.

At this time Mombasa in Kenya was only just emerging as an important trading centre although Tetley’s, with the biggest training programme would also send their trainees there.

Nowadays, one would probably go to Mombasa to be trained as a first port of call because it has the largest freely traded market of tea for export in the world. India, by contrast, while it produces more tea, consumes a very large percentage of what it produces. However, it has an expanding internal market and India is still a really good place to learn about tea.

Pinker_fishing_nets

Chinese fishing nets, Cochin 1984

Mike started in Calcutta and moved onto Cochin, that charming port in tropical Kerala. It is to Kochi as it is now called, that Henry has gone first to learn about tea from his father’s friends there.

Any training in tea obviously has to include learning to taste tea which could be done in the UK but even in these days of Skype and emails,not much has changed in the world of tea training. Nothing beats spending time in tea producing countries, visiting estates, forging lifelong friendships and tasting lots of tea. 

Tea_tasting_cochin

How many slurps of tea could you do in a day?

 

Filed under  //  China   Tea   india  
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Winter Warmer - A Mulled Wine Recipe

Christmas is now a distant memory but now that the weather has finally turned frosty cold what could be better than some delicious extra fruity mulled wine? Over Christmas we made our mulled wine with some Bellevue Winter Fruit Infusion and the berries and spices in the mix gave the mulled wine extra depth and flavour.

This is a real winter warmer.

Mulled Wine

Mulled_wine

1 tablespoon Bellevue Winter Fruit infusion (Buy Now)

½ pint red wine

¼ pint water

1 teaspoon sugar – more or less may be added depending on how sweet you like your mulled wine

½ orange, thickly sliced

Put all the ingredients into a saucepan and heat up slowly. Leave to infuse over a gentle heat for 15 -20 minutes.

This can be made as sweet

Pour through a strainer to serve and enjoy!

What's the secret ingedient in your mulled wine recipe?

 

 

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Turning over a new leaf

 

Nearly all of us start a new year with a resolution to do something differently, whether it be to eat 5 fruit & veg a day, to take more exercise or even to keep the filing up to date but what about making a resolution to drink more tea?

Here are our top 10 reasons to drink more tea in the new year.

-          Tea is 100% natural.

-          Drinking tea can be part of our daily fluid intake

-          Tea is calorie free when drunk without milk & sugar

-          Tea has always been drunk to lift the spirits in a crisis - it will help you cast off winter blues

-          You can treat yourself without it costing too much – indulge in a rare tea –our Nilgiri white is     naturally sweet  and so good for you too

-          Like fruit & veg,  tea is rich in antioxidants

-          Tea is alcohol free, obviously  –  enjoy a cup with friends.

-          Tea is a natural source of fluoride that can help protect against tooth decay and gum disease.

-          The caffeine in tea will revive you and help you complete that wearisome to do list for 2012.

 There are hundreds of different types of tea out there to try – so it’s easy to drink more -just start tasting!

Leaf_in_hand

 

 

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Tanzanian Tea Travels - Part 1

The flight to Tanzania is overnight so you step off the plane feeling slightly off key.  However, the waft of warm air at 7am in the morning is wonderful. The  Dar es Salaam rush hour traffic into town is less welcome but it is still a great feeling to be at the beginning of a journey in a different continent.

Tanzania_small_camera_003

A quick snooze in the hotel room was followed by a meeting over tea in a cafe by the sea which was hindered by the noise from the the digger working on the waterfront.  This was one sign of the very buoyant growth in the Tanzanian economy where all the talk is about the injection of new cash into the property sector. Luckily I found a quieter spot to retreat to for lunch which had a view over tropical blue water with boatmen providing the photo opportunities.

The next day was dominated by an 8 hour drive across Tanzania from the coast to the Highlands. The drive out of Dar was interminable; the green coastal area was replaced by a drier sparse land where people were practising subsistence farming but obviously in need of rain which should be on its way at this time of year. There was a slow climb up to the Highlands through a game reserve where we saw zebra, giraffe and elephant. Not very many and at a distance but it was still exciting. This was followed by an extraordinary drive through a valley of baobab trees which went on and on.

Baobabs

On and on went the climb which we were lucky to be doing in a jeep which could accelerate past all the big petrol tankers and trucks grinding their way desperately slowly up the windy road to the plateau and then to Zambia. I love that feeling of being on the road in Africa because the traffic is epically transcontinental and en route to far off places.

Dry_land

As we drove further and further into Tanzania and the land was just as dry I began to wonder when it would start looking like the beautiful lush country side I associate with tea estates.  All along the way there were small towns which have sprung up to from the increased traffic driving through. They bustled with activity. We had been driving for 8 hours before we turned off onto an unmade up road. Half an hour later I was still wondering where the tea was and then suddenly there it was! In the distance the brown land was made green.

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All I could do was wonder how anyone had decided that this was the place to plant tea? The surrounding countryside just gave no hint that anything could be grown and be so green when everything else looks so parched.

Tanzania_169

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Life on a Tea Estate

This was written for me by my daughter who is a 3rd year Geography student at Durham University, to share her experience of life on a tea estate in S.India this summer. Some of the photos used to illustrate this blog were taken by the tea estate workers with cameras given to them by Harriet. We are very grateful to them for this extra insight into their lives.

Tea_-_coonoor
 

‘In August I spent some time on a tea estate in the Nilgiri Hills of South India doing research for my dissertation. I was researching about rural-urban migration from the tea estates to the surrounding towns and cities. I wanted to find out what they experience in their daily lives on the estate and compare this to when they move to the towns and to evaluate the consequences of this migration.

We started on the tea estate, where focus groups with tea factory and field workers had been organised. Through a translator we talked about their families and their lives on the estates, they described the benefits they were experiencing since the influx of Fairtrade money.  For example, education bursaries, medical assistances and death assistance and more recently a pension scheme for when the workers retire. However, they generally agreed that one of their favourite benefits was the almirah – a steel cupboard which everyone spoke about with much enthusiasm as it meant they could keep their possessions safe.

 

Coonoor_tea_workers

They also talked of hardships that they still experience; for example, back problems from the intensity of estate work, the level of pay and their living conditions.

I was given various tours and was shown the community college which the company had established before Fairtrade where people can take courses such as English, sewing and plastering. I was shown schools, met doctors and saw many of the workers’ houses. The houses varied but most families had a loo out the back, a kitchen, and two rooms, usually with sofa-come-beds. I also noticed the shrines in their houses often taking up a whole wall. Religion is very important in their lives. They look forward to the religious festivals such as Christmas and Diwali which will mean at least a day off work if not more and which Christians and Hindus will celebrate together.

At_a_shrine

However, the workers said that their favourite time of day was their tea break at 10.30am [sounds familiar?] when they all get together, are given cups of tea and have the opportunity to speak to their fellow workers.
Tea_break_in_a_tea_garden
Then I was taken to Tirupur, a city about 80 kilometres away on the plains where we talked to ex workers; they had left the estates mostly due to a dislike of previous living standards and an expectation that life would be better in the town.  They all said that if the conditions were as they are now then they would have never left.  Many of them spoke of the unexpected hardships they were experiencing in the cities – a diminished sense of community, poor living conditions and the difficulty of getting a job. Many of the older ex-workers said they were on the government’s 100Rs for 100 days scheme because they couldn’t find work in the factories. These workers took us to their houses outside the city of Tirupur, they were tiny – just one room. Despite this they were incredibly hospitable and we were given a very sweet cup of tea in every single house!

In contrast to the older people’s regrets, the younger workers who had left spoke of improvements in their lives – for example, most worked in garment factories where they earned 300-400Rs a day and the work was much less intense with generally good working conditions.

Even these ex estate workers spoke of the love of the tea estates. One said ‘The estates, even if you leave, they never leave you, they will always be in all of our hearts’.  This is perhaps not surprising, given that many of these worker’s families had been on the estates for three or four generations.

Coonoor_town_-_15

However, it was interesting that everyone still working on the estates thought they’d be the last generation; this is because the worker’s children have enjoyed the benefits of the tea estates’ emphasis on education. Unlike their parents, these children are now educated and will not accept a tea worker’s job, and want a job ‘as per our qualifications’, they’ve studied and so they want to be nurses, teachers, engineers, and so on.  Most workers expressed a sadness that they will be the last generation of many to work on the estate, but they all want the best for their children.

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Inevitably it is causing a labour problem on the tea estates which they have been trying to address. We visited a hill tribe about 3 hours away from Coonoor, where the people are enthusiastic about work on the estate. For them the living conditions with all the benefits of education and medical care, which some are rejecting as insufficient, are seen as a welcome improvement.
Cnv000019_2

I think that unless something is done to prevent further loss of the labour force in this area tea may no longer be produced in the beautiful Nilgiri Hills, which might then be taken over by property development.  All efforts should be made to make the work attractive, and well paid; enough to make the jobs appealing and worthwhile.

Having experienced the beauty of the estates and the friendliness of everyone there means that I will definitely be going back at some point soon.'

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Distributor – Supplier Relationships

In June of this year we were invited by Cotswold Fayre to a supplier conference in mid September and the back message was ‘be there or be square’. We were pleased at Bellevue tea that this was being organised because the relationship of a supplier with their wholesalers and distributors is usually conducted from a distance with the occasional meeting.  Although you meet distributors and fellow suppliers at trade shows while exhibiting, these meetings are often a bit short and sweet with snatched conversations. So to get a chance to meet other suppliers and the whole team behind a distributor is a very welcome experience.

Some of the suppliers at the conference had been dealing with Cotswold Fayre since Paul Hargreaves started the business in a garage in Reading not far from their fantastic new warehouse but we are relatively new to the world of fine food and were pleased to be listed with Cotswold Fayre in Dec 2007. I remember thinking at the time that our relationship was not very well defined.

Back then we had a meeting with the sales force and gave some samples and it was good to know that there was someone else out there pushing Bellevue tea but there was still a vagueness  about the whole thing. The new stockists were their customers but were we allowed to have any contact with these outlets? At the very least, we need stockist information for our website so it would be slightly counterproductive not to give it. To be fair Cotswold Fayre has always told us, when prompted, who our stockists are but it has been quite difficult at times to get responses about other activities to increase sales.

The main message of the suppliers’ conference was that we should be working together for mutual growth. Now that this has been established as the foundation of our relationship we hope that communications will be better. From Bellevue tea’s point of view the more stockists we have using Cotswold Fayre the better so we welcome this green light for better cooperation to increase sales wholeheartedly.

How closely do you work with your distributor?

 

 

 

 

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Tea Business in Cranford

At the Speciality and Fine Food show in the last few days there seemed to be no shortage of people who want to make a business out of the enduring love of the British for a cup of tea.

My love of tea really began 25 years ago when I met my tea trader husband to be in Calcutta.  Ever since then tea has been central to our life together. A job in tea cannot be confined to the office. It spills out into your life. Nearly everyone wants to talk to an expert on the most universally interesting topic of tea and what makes a good cup of tea?

Bellevue tea was born out of a desire to have a business which would enable us to share with as many people as possible all that is fascinating and exciting about tea.

At around the time that our tea business was in the pipe line I was reading Cranford by Mrs Gaskell for my book group.  In Cranford one of the ladies has fallen on hard times. Poor Miss Matty, a genteel spinster has lost her inheritance when a bank goes bust. This was nineteenth century when banks were allowed to fail. She needs to find a way to earn a living. It is decided that she should sell tea. This is how she gets on.....

When [it] came to the proposal that she should sell tea, I could see it was rather a shock to her[Miss Matty]; ..........One good thing about it was, she did not think men ever bought tea; and it was of men particularly she was afraid. They had such sharp loud ways with them; and did up accounts, and counted their change so quickly! ....

.....Before I left Miss Matty at Cranford everything had been comfortably arranged for her. Even Mrs Jamieson's approval of her selling tea had been gained. That oracle had taken a few days to consider whether by so doing Miss Matty would forfeit her right to the privileges of society in Cranford.

.... Miss Matty’s sales of tea during the first two days had surpassed my most sanguine expectations. The whole country round seemed to be all out of tea at once. The only alteration I could have desired in Miss Matty's way of doing business was, that she should not have so plaintively entreated some of her customers not to buy green tea - running it down as a slow poison, sure to destroy the nerves, and produce all manner of evil. Their pertinacity in taking it, in spite of all her warnings, distressed her so much that I really thought she would relinquish the sale of it, and so lose half her custom; and I was driven to my wits' end for instances of longevity entirely attributable to a persevering use of green tea.'

Luckily, when I decided to start a business selling tea it was no longer in question whether it is a suitable job for a woman to do. We also know that drinking green tea has great health benefits unlike Miss Matty who was convinced that drinking it could produce all manner of evils.

Not long after we read the book, it was dramatised on the BBC and here you can see Dame Judi Dench as Miss Matty talking about opening a tea shop.

If you would like to read a fuller version about Miss Matty and her exploits in tea and Cranford it can be read online here:

Has a new tea related business opened near you recently?

 

 

Filed under  //  BBC   Business   Cranford   Tea  
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Compost and Teabags

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With the amount of tea we drink it would be criminal not to be composting our tea leaves and teabags.  Our local Borough of Wandsworth do not provide any green waste collection so with the quantity of vegetable waste we generate it makes sense to compost and not to add to the rubbish which goes to landfill.

Once you get going it is best to have 2 compost bins so that once one is full you can leave it to rot down and start filling the next one. I find it takes about 6 months to get good compost from kitchen waste. I don’t put in anything too woody from the garden because it takes so much longer to rot than vegetables and tea bags.

Apart from tea bags and tea leaves we put in quite a bit of cardboard; empty tea cartons, loo rolls, egg cartons and any used paper tissues go in the compost bucket rather than the normal rubbish bin. The card board helps to stop the compost getting too wet.

Every now and then I get a garden fork and turn over the contents of the bin. The stirring action speeds up the rotting process. Once the rotting has really got going worms appear by magic and help the process along. Lifting the lid can reveal a scene that looks straight out of a horror movie with garlands of worms hanging off the edge but these little worms are a gardener’s friend and I try to make sure they all fall back into the bin. I once made the mistake of composting paper sample cups which we had used at a fair. Six months later the plastic coating of numerous cups had to be removed before I could use the compost. Luckily Vegware now have a compostable cup

It is quite interesting to see what happens to teabags in compost.The Bellevue no staple, string and tag bags and envelopes disappear completely. A standard round or square tea bag which is heat sealed leaves behind the plastic element of the bag.  Tea bags which are meant to be bio degradable are in evidence long after a Bellevue bag. Presumably they do biodegrade in the end but nowhere near as quickly as a Bellevue bag.

I love the magic of the composting process – from rotting veg and teabags comes this wonderful organic matter which benefits the garden and has cost nothing.

How well do your teabags compost?

I would be intrigued to know. How long does it take for your biodegradable teabag to disappear?

 

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Hairdresser Cake – The best chocolate cake for a tea party

Last week was very busy with family birthdays. Granny’s came first, then the day after that was the one and only daughter’s 21st birthday, followed on without anytime for sleep by no:2 son’s birthday the next day. A month later it will be no:1 son and no:4 son’s birthdays followed swiftly by their father’s. The only upside of this birthday season is that it is 5 months away from the hullabaloo and cost of Christmas.

When they were very little and I had 3 children under the age of 5, I made a large birthday cake for our daughter’s birthday which was then remodelled and re-iced for her younger brother’s birthday the next day. This time saving trick didn’t last for long as the parties got bigger.

I always started off with a large plain sponge cake which was then transformed with much butter icing and sweeties, into something which had to be recognisably significant for whichever child it was made; a strawberry, a fort, a caterpillar, a treasure chest.

It was all a bit hit and miss. Some cakes were more successful than others and as the birthdays almost always coincided with a heat wave the cakes sometimes had difficulty keeping heir shape. The treasure chest was a notable casualty. While setting up the party in the local sports hall the treasure chest melted to pieces in the boot of the car.

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The days of novelty cakes are over.  I now make an old family favourite for celebrations; it is so delicious it doubles up as a pudding and can feed 24.

My mother found the recipe about 40 years ago while leafing through a magazine at the hairdressers. It caught her eye because the list of 

ingredients included ½ pint of water.

Hairdresser cake or Chocolate Chiffon Torte, to give its original name is the cake I made for our daughter’s 21st birthday party last week.

Harriets_cake

This is the recipe:

14oz /400g caster sugar

6oz /170g plain flour

4 level teaspoons baking powder

Pinch salt

4oz/ 113g cocoa

8 eggs

6oz / 170g butter

½ pint/284ml water

¼ tsp cream of tartar

Sift sugar, flour, cocoa, baking powder, salt into mixing bowl.

Melt the butter in the water.

 Separate eggs & add yolks to water mixture and then mix with the dry ingredients in the mixing bowl.

Whisk egg whites and cream of tartar till stiff and fold into chocolate mixture.

Pour into 3 greased & lined  9” cake tins.

Bake for 30 minutes at Gas Mark 4. 350F 180C

Turn onto cooling tray and leave tins on until cool.

Fill the cake with butter icing or whipped cream.

The original icing was a chocolate fondant icing which I find too sweet. Last week a twitter friend, Monica Parmar,  gave me accurate measurements for a ganache icing which was much better!

 

 

 

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