Thanks to Olivia Morko, Julia Kories & Alissa Verj from Design Akademie Berlin

Kahwah (Urdu: قہوہ‎, also transliterated qehwa, kehwa or kahwa) is a traditional green tea preparation consumed in Afghanistan, northern Pakistan, some regions of Central Asia as well as the Kashmir Valley. In Pakistan, it is made in the Khyber Pakhtunkhwa and Gilgit-Baltistan regions. It is a popular breakfast beverage among Kashmiris, generally accompanied with special Kashmiri baked items like girda. Kashmiri Pandit migrants living in the North Indian plains, particularly in the urban agglomeration of Delhi, have also contributed to the tea’s popularity among non-Kashmiris.

The Arabic word qahwah (قهوة) may have been the root for kahwah or kehwa. However, whereas qahwah is used for coffee beans. … Kashmiris believe that the aromatic traditional drink kehwa dates back to times immemorial and has been a part of local consumption for ages. Certain sources also trace the origins of the drink to the Yarkand Valley in the Xinjiang area (which, with Kashmir, was part of the Kushan Empire during the 1st and 2nd centuries AD). It is likely that use of kehwa and its spread from one region to another was facilitated and popularised in these regions during Kushan rule.

The tea is made by boiling green tea leaves with saffron strands, cinnamon bark, cardamom pods and occasionally Kashmiri roses to add a great aroma. Generally, it is served with sugar or honey and crushed nuts, usually almonds or walnuts. Some varieties are made as an herbal infusion only, without the green tea leaves. Traditionally, kahwah is prepared in a brass kettle known as a samovar. A samovar consists of a “fire-container” running as a central cavity, in which live coals are placed keeping the tea perpetually hot. Around the fire-container there is a space for water to boil and the tealeaves and other ingredients are mixed with the water. Kahwah may also be made in normal pans and vessels, as modern day urban living may not always permit the use of elaborate samovars. Kahwah is usually served to guests or as part of a celebration dinner, and saffron (kong) is added to the kahwah for special visitors. It is often served in tiny, shallow cups. Kehwa in Kashmir is also commonly served after Wazwan and elaborate family dinners. Sometimes milk is added to the kahwah, but this is generally given to the elderly or the sick. Kahwah is usually served after food (usually lunch) in the North Malabar region of India.

http://en.wikipedia.org/wiki/Kahwah

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Masala chai (Hindi: मसाला चाय, literally “mixed-spice tea” Urdu: مصالحہ چاےٴ‎) is a flavored tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in South Asia, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses.

The traditional masala chai is a spiced beverage brewed with different proportions of warming spices. The spice mixture, called Karha, uses a base of ground ginger and green cardamom pods. Other spices are usually added to this base or karha. For example, most masala chai found on the street, in restaurants or in homes incorporates one or more of the following along with ginger and cardamom, namely: cinnamon, star anise and/or fennel seeds, peppercorn, and cloves. …

http://en.wikipedia.org/wiki/Masala_chai

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Camellia sinensis is a species of evergreen shrub or small tree whose leaves and leaf buds are used to produce tea. It is of the genus Camellia (Chinese: 茶花; pinyin: Cháhuā, literally: “tea flower”) of flowering plants in the family Theaceae. Common names include “tea plant”, “tea shrub”, and “tea tree” …

Two major varieties are grown: Camellia sinensis var. sinensis for Chinese teas, and Camellia sinensis var. assamica for Indian Assam teas. White tea, yellow tea, green tea, oolong, pu-erh tea and black tea are all harvested from one or the other, but are processed differently to attain varying levels of oxidation. Kukicha (twig tea) is also harvested from Camellia sinensis, but uses twigs and stems rather than leaves.

Nomenclature and taxonomy

The name Camellia is taken from the Latinized name of Rev. Georg Kamel, SJ (1661–1706), a Czech-born Jesuit lay brother, pharmacist, and missionary to the Philippines.

Carl Linnaeus chose his name in 1753 for the genus to honor Kamel's contributions to botany (although Kamel did not discover or name this plant, or any Camellia,and Linnaeus did not consider this plant a Camellia but a Thea).

Robert Sweet shifted all formerly Thea species to the Camellia genus in 1818. The name sinensis means from China in Latin.

Description

Camellia sinensis is native to East, South and Southeast Asia, but it is today cultivated across the world in tropical and subtropical regions.

Camellia Sinensis is an evergreen shrub or small tree that is usually trimmed to below 2 m (6.6 ft) when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, 2.5–4 cm (0.98–1.57 in) in diameter, with 7 to 8 petals.

The seeds of Camellia sinensis and Camellia oleifera can be pressed to yield tea oil, a sweetish seasoning and cooking oil that should not be confused with tea tree oil, an essential oil that is used for medical and cosmetic purposes, and originates from the leaves of a different plant.

The leaves are 4–15 cm (1.6–5.9 in) long and 2–5 cm (0.79–1.97 in) broad. Fresh leaves contain about 4% caffeine. The young, light green leaves are preferably harvested for tea production; they have short white hairs on the underside. Older leaves are deeper green. Different leaf ages produce differing tea qualities, since their chemical compositions are different. Usually, the tip (bud) and the first two to three leaves are harvested for processing. This hand picking is repeated every one to two weeks.

Cultivation

Camellia sinensis is mainly cultivated in tropical and subtropical climates, in areas with at least 127 cm. (50 inches) of rainfall a year. Tea plants prefer a rich and moist growing location in full to part sun, and can be grown in hardiness zones 7 - 9. However, the clonal one is commercially cultivated from the equator to as far north as Cornwall on the UK mainland.^[11] Many high quality teas are grown at high elevations, up to 1,500 meters (4,900 feet), as the plants grow more slowly and acquire more flavour.

Tea plants will grow into a tree if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking. Two principal varieties are used, the small-leaved Chinese variety plant (C. sinensis sinensis) and the large-leaved Assamese plant (C. sinensis assamica), used mainly for black tea.

Chinese teas

The Chinese plant (sometimes called C. sinensis var. sinensis) is a small-leafed bush with multiple stems that reaches a height of some 3 meters. It is native to southeast China. The first tea plant to be discovered, recorded and used to produce tea three thousand years ago, it yields some of the most popular teas.

C. sinensis var. waldenae was considered a different species, Camellia waldenae by SY Hu, but it was later identified as a variety of C. sinensis. This variety is commonly called Waldenae Camellia. It is seen on Sunset Peak and Tai Mo Shan in Hong Kong. It is also distributed in Guangxi Province, China.

Indian teas

Three main kinds of tea are produced in India:

• Assam comes from the northeastern section of the country. This heavily forested region is home to much wildlife, including the rhinoceros. Tea from here is rich and full-bodied. It was in Assam that the first tea estate was established, in 1837.

• Darjeeling, from the cool and wet Darjeeling region and tucked in the foothills of the Himalayas. Tea plantations reach 2200 metres. The tea is delicately flavoured, and considered to be one of the finest teas in the world. The Darjeeling plantations have 3 distinct harvests, termed 'flushes', and the tea produced from each flush has a unique flavour. First (spring) flush teas are light and aromatic, while the second (summer) flush produces tea with a bit more bite. The third, or autumn flush gives a tea that is lesser in quality.

• Nilgiris, from a southern region of India almost as high as Darjeeling. Grown at elevations between 1,000 and 2,500 metres, Nilgiris teas are subtle and rather gentle, and are frequently blended with other, more robust teas.

http://en.wikipedia.org/wiki/Camellia_sinensis

Foto:

http://upload.wikimedia.org/wikipedia/commons/e/e3/Camellia_sinensis_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-025.jpg

http://upload.wikimedia.org/wikipedia/commons/f/f1/Tea_Bud.jpg

http://upload.wikimedia.org/wikipedia/commons/4/47/Teeblaetter.jpg

• S = 245ml / To Go
• M = 500ml / Office
• L = 1000ml / Home

For the label a friend of mine - the creative mind behind http://www.LambsAndLions.com/ - helped me out and did a great job. I was looking for a pure and functional approach. No squiggling tea leaves, flowers, esoteric symbols … the shape of the fresh ingredients and the color of the essences in the bottle (and the taste itself) need no makeover.

Of cause the old apothecary style seemed perfect for my traditional teas - and most important: I think it looks so beautiful!

Foto:

Ira Hadžić http://www.WanderAtLarge.com/

Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking, it includes aspects of: tea production, tea brewing, tea arts and ceremony, society, history, health, ethics, education, and communication and media issues.
Tea is commonly consumed at social events, and many cultures have created intricate formal ceremonies for these events. Western examples of these are afternoon tea and the tea party. Tea ceremonies, with its roots in the Chinese tea culture, differ among eastern countries, such as the Japanese or Korean tea ceremony. However, it may also differ in preparation, such as in Tibet, where tea is commonly brewed with salt and butter. Tea also plays an important role in some countries.
The British Empire spread its own interpretation of tea to its dominions and colonies including regions that today comprise the states of India, Hong Kong, and Pakistan which had existing tea customs, as well as, regions such as East Africa (modern day Kenya. Tanzania, and Uganda), which did not have existing tea customs.
Different regions also favor different varieties of tea, black, green, or oolong, and use different flavourings, such as milk, sugar or herbs. The temperature and strength of the tea likewise varies widely.

http://en.wikipedia.org/wiki/Tea_culture

Foto:

http://en.wikipedia.org/wiki/File:Mist_Valley_Tea_Estate.jpg

• L = 3L / Home
• XL = 5L / Café
• XXL = 10L / Events

• S = 245ml / To Go
• M = 500ml / Office
• L = 1000ml / Home

The Tea Horse Road or chamadao (simplified Chinese: 茶马道; traditional Chinese: 茶馬道), now generally referred to as the Ancient Tea Horse Road or chama gudao (simplified Chinese: 茶马古道; traditional Chinese: 茶馬古道) was a network of mule caravan paths winding through the mountains of Yunnan Province in Southwest China. It is also sometimes referred to as the Southern Silk Road. From around a thousand years ago, the Ancient Tea Route was a trade link from Yunnan, one of the first tea-producing regions: to Bengal and India via Burma; to Tibet; and to central China via Sichuan Province. In addition to tea, the mule caravans carried salt. Both people and horses carried heavy loads, the tea porters sometimes carrying over 60–90 kg, which was often more than their own body weight in tea.
It is believed that it was through this trading network that tea (typically tea bricks) first spread across China and Asia from its origins in Pu’er county, near Simao Prefecture in Yunnan.
The route earned the name Tea-Horse Road because of the common trade of Tibetan ponies for Chinese tea, a practice dating back at least to the Song dynasty, when the sturdy horses were important for China to fight warring nomads in the north.

http://en.wikipedia.org/wiki/Ancient_tea_route

Foto:

http://en.wikipedia.org/wiki/File:Transasia_trade_routes_1stC_CE_gr2.png

http://commons.wikimedia.org/wiki/File:Jeff_Fuchs-Ancient_Tea_Horse_Road.jpg