In the 19th century, long before the first tea bush was planted in India, fast freight ships known as tea clippers vied with each other to deliver the first spring tea harvest from China to England. At stake were prestige and profit as the first tea to market commanded the highest price.
A chance discovery of a dusty Pu-erh in a kitchen cabinet leads to question about its price in relation to supply, demand and its cultural pedigree.
American chef and author, Elizabeth Howes, translate her love for Burmese culture into a modern salad recipe book. By design, the recipes are uncommon, complex and intense. Brimming with fresh vegetables, spices, fruits, teas, nuts and other ingredients, the recipes are brought to life featuring an iconic dish that’s often describe as thrilling and addictive: the Burmese tea leaf salad.
“Before Russia invaded Aleppo in December 2016, and while we were besieged in eastern Aleppo by the Assad’s militias and targeted by the Russian warplanes, tea was from the few items still available in the markets. Tea was so important that all people had already stored plenty of it. Nevertheless, making tea needed fuel that was getting less and less and by then electricity was part of the past.” Wissam Zarqa sheds some light on tea in Aleppo and its changes in the last decade
Hooga, hugh, higgy? However pronounced, the feeling is easier explained than its phonetic realisation. Knowingly or unknowingly, we all have been embracing this Danish concept of a warm, fuzzy feeling for a number of years before the word entered popular lexicon. Naturally, hygge and tea are a complimentary fit.
After spending 11 years as a financial controller for a global automobile brand, Jeremy Goh quit his job and pursues his dream as a writer and photographer. Traveling the less trodden path to seek new experiences and connections, Jeremy found himself in unventured Afghanistan, driven by a wandering spirit and refueled by the hospitality of native tribes.