Wednesday, July 15, 2020

Tea Party

Expecting someone from the USA to spout (pun intended) something about a certain party in Boston, MA in 1773? No, this is all about TEA – the beverage, and one man’s quest for it in the USA.

I must admit that since coming to the USA in 1970 I have probably consumed 200 cups of coffee for every 1 of tea. Tea was THE drink in my homeland, Wales. When I worked there for the National Coal Board, we had two ‘official’ tea-breaks every day. About 10:00 am each day, it was ‘down tools and go to the tea-room’ where Dai had a fresh brew for everyone in the office – about a dozen of us. A similar ritual occurred about 2:00 pm, but then Dai delivered our ‘cuppa’ (a cup of tea) to our desks. Truly a clockwork life in the arms of a Government employer!

Maybe my early ‘tea experiences’ in the USA is what steered me away from ‘the leaf’ and to ‘the bean’.  What was that C-change experience?

First, in almost every restaurant ‘in the States’ there was the initial inquiry when asking for tea: “Hot, or iced?” I had not only never heard of iced tea until I crossed the pond, but I have never liked it. Have you ever had, or ‘made’, the outdoor variety of iced tea - ‘sun tea’? I first fell afoul of it whilst working in the ‘back-woods’ (perhaps ‘back-cacti’ is more apt) of New Mexico. One of the guys I was working with produced a 4-gallon jar, threw in several tea bags, poured in water from his ‘igloo’ cooler, and left on the tailgate of his pickup to ‘brew in the sun’. We have a phrase in Wales, for something that is disgusting – ‘Ych y fi’; ‘google’ it.   ðŸ˜‰  

Next, was the way hot tea was usually made and served here in the USA: a small plate, with a metal container of hot water with a teabag (and sometimes a slice of lemon alongside it) was brought to the table. THAT is NOT the way to make - what should be an aromatic elixir - but is transformed into a tissue-cocooned, odorless bag of leaves immersed in hot (if you are lucky) water.

I should note that as I child in Wales I had never even seen a teabag. For me, a tea-leaf's life began thus: it arrived – with a million or so others – from China, Ceylon (that’s what it was known as in my day – before it became known as Sri Lanka), or from India, in 24” x 24” x 24” plywood tea-chests that were lined with ‘tinfoil’.  At the grocer’s shop, the leaves were scooped from that chest into a brown paper bag and weighed on a see-saw type scale that had various sized brass weights on one end and a metal bowl (into which the paper bag was placed) on the other end.  Then, back at home, the contents of the paper bag was tipped into a metal tin or canister – known as a tea caddy.

Having become, over the years in this land across the pond, more frugal and less purist, I began to buy my tea in those convenient ‘sachets’ - sounds more PC than ‘bags’, eh? – rather than eke out loose tea vendors. But, more on that later, but here a recommended way to make that perfect ‘cuppa’ - for 4 people:

1 - Pre-heat your china (or ceramic) teapot and 4 cups, with hot water
2 - Put 5 cups of cold water into a kettle and bring it to the boil
3 - Empty the hot water from the 4 cups and the teapot and put 5 teaspoons of loose tea (or 5 teabags if you are a Philistine) into the warmed teapot.
4 - As soon as the kettle has boiled, pour the water into the teapot - do not overboil the water; it loses its oxygen and freshness 
5 - Stir the pot well and let it sit for 4 minutes - using a tea-cozy (if you have one) to keep the teapot warm
6 - Pour your tea into your cup and, if you desire, add milk, lemon, sugar or honey
Note the ‘peculiarity’ stated above. Use 1 more teaspoon or teabag than the number of cups you intend to make; this is known as ‘1 per person and 1 for the pot’.

Speaking of tea-pots here is part of my collection:












               
  
                   
 A tea-cozy is a sort of cloth - preferably woolen – ‘hat’ that is placed over the teapot to insulate it and keep it hot – in case you want that second ‘cuppa’. The better cozies have a slit for the handle and a hole for the spout.
            



IF you like to drink your tea with milk, there are two schools of thought – one of which in my book is absolute rubbish!  

There is the (rubbish) ‘MIF’ method and the (logical) ‘MIL’ method regarding tea-with-milk. My sister-in-law, much to my chagrin, is an insistent ‘MIL’ tea-maker. I don’t care if she takes HER tea that way, but I MUST have mine in the ’MIL’ manner. You may have no idea what ‘MIF’ and ‘MIL’ are. It is quite simple: ‘MIF’ = ‘Milk In First’ and ‘MIL” = ‘Milk In Last’. You see, most people prefer ‘tea with a dash of milk’, not ‘milk with a dash of tea’ - which is why I ALSO prefer that the dispenser of the milk additive be ME.  Unless the pourer of the ‘cuppa’ has an immaculately trained eye and can perfectly assess (before the tea is poured into the cup) the amount of milk to pour into the cup to produce the desired color and strength of the resultant mix as YOU want it, I’ll say “No! I want it 'MIL' - and I’ll pour the milk myself, thank you very much!” 

As if I weren’t quirky enough, I usually prefer to have the milk heated too – so it doesn’t cool the brew too much. I particularly recall always enjoying a hot cup of ‘chai’ after a spicy curry at one of the many Indo-Pak restaurants that I frequented in my home town. Somehow, it seemed almost cathartic.  Of course, it is the ubiquitous hot milk content that makes chai so special; no wonder cows are considered to be sacred. However, I don’t always drink my tea with milk added, especially when I occasionally ‘spice up’ my tea with various ‘concoctions’ from my local Indian grocery stores. Here are a couple of those additives - first, a mixture of cinnamon sticks, cloves, and coriander pods, and another is a powdered spice mix:               
                          
















           




There is a bit of irony in that comment about hot tea that is too hot, because I recall when as a child - of course, we were ‘less hardened’ then - a custom (at least, in OUR house) was to ‘saucer the tea’ if our tea was too hot; we would pour the tea into the saucer (there was ALWAYS a saucer in those days - unlike now) and back into the cup as many times as would be necessary to cool it to the desired temperature. I don’t think that practice would go down too well at Buckingham Palace - even IF the ‘pinky finger’ was extended. Does anyone really do that ‘extended pinky-finger-thing’, I wonder?  ðŸ˜‰ 

Speaking of ‘tea-drinking-quirkiness’, my brother could easily top me! Back as far as 1956, I recall him asking guests at home if they wanted him to serve them ‘high tea’ or ‘low tea’. If the response was for ‘high tea’, he would stand on a chair and pour their tea into their cup which was sat on the table - two or 3 feet below the teapot. ‘Once bitten, twice shy’ a guest would think and on any subsequent visit would naturally ask for ‘low tea’ - expecting to have a normal dispensation of their tea that time. But, NO; in that instance, he would place the cup on the floor and pour the tea from waist height - still a 2 to 3 feet plunge for their brew. 😉

Enough of that nonsense. What type or brand of tea should you get? Experiment and settle for what you like is the only answer I can honestly give. For me, I do not like weak-looking teas, green teas, ‘funky-flavored’ teas – in short, I like a dark-colored strong tea. There are many varieties, some with strange names - such as Orange Pekoe, Oolong, and Dahjeeling; the latter named for the region in which it grew and was picked.  Now, even it has been subjected to numerous modifications – to accommodate the dissimilar palette of the masses and their very similar pocket-books/purses. Another popular ‘brand’ is ‘Earl Grey’ – a favorite of my other (the non-quirky one of us) brother. Anyone who ever drank tea will surely have also heard of Lipton’s, Tetley’s, Twining’s, Ty-phoo, and lots of brands, and of course, you can ‘google’ each of those and hundreds of others for yourself - as you can for these ‘lesser-known’ brands:

I was first introduced to these by a couple of fellow ex-pats from Wales as we gathered to eat ‘bacon-butties’ (sandwiches with butter and ‘real’ bacon) and watch Six-Nations Rugby on a (possibly) pirated TV-channel a few years ago. Do not be fooled by the names; these teas are only blended and packaged in Wales; not GROWN on the Welsh mountainsides – they are reserved for our beloved (do NOT even start with those jokes!) sheep. The brands I refer to are ‘Welsh Brew’ and ‘Glengettie’ – each of which sells here for about $8 to $9 for a box of 80 bags.                                                                                             
   
                      
                                                          


                                               


However, long before that, I had been introduced to Ireland’s favorite hot beverage – one that even surpasses Irish Coffee with its whiskey and Baileys Irish Cream. I refer of course to Barry’s Tea.



       
                                                                                                                                 
I wouldn’t swear to it, but if you have ‘a bit of the Irish in ye’ you could persuade yourself that it was named for that 18-year old martyr/rebel/patriot (you choose) of 1920 – Kevin Barry. Of course, if you are Welsh, you could equally persuade yourself it was named after King Barry of Wales. King Barry? Never heard of him?  Well, if you are truly Welsh – and you have to be a rugby fan to make that claim – you will know I refer to Barry John, the ‘King’ of WRU in the ‘60s and early ‘70s. Of course, even Barry’s tea is now available in decaffeinated form. I find it interesting that removing an integral part of a ‘pick-me-up’ results in it costing 30%+ more than the ‘real thing’. Barry’s ‘full-octane tea’ costs about $8 for a box of 80 bags.   
To underscore that tea is also the darling of the Irish, as well as the British, there is this variety from Twinings:


                   
Though you can buy teas in almost any grocery store in the USA, a greater variety (and often the best source for some of those noted above) may be the ethnic – particularly Indian or Pakistani - grocery stores. One of my favorite sources in St Louis is ‘Global Foods Market’ in Kirkwood; another is any of the several 'Trader Joe' stores.  

Of course, the cost of importing our favorite treats comes at a cost. Here is a sample of prices I saw locally a few years ago when the exchange rate was about $1.60 to the GB Pound Sterling – so, a mark-up of about 240% to 320%. 
      
Look at the pricing on this box of Tetley’s tea: The ‘regular’ tea - in a 160-bag box - sells at $0.09 per ‘regular’ bag here versus $0.03 per bag ‘over there’.  

                                


The 40-bag ‘decaf’ box sells for $0.13 per bag here in the USA, versus $0.05 per bag ‘across the pond’.



 This 80-bag box of Ty-phoo also costs $0.09 per bag here, but only $0.04 there – even only $0.03 at that sale price. Note the 'decaf' Ty-phoo costs 33% more.



 There are better value teas to be found – like this one at $4.99 instead of $7.49 a box.


                                    
I can’t recall whose brand it is – and I have yet to taste it.

The best price - and even quality, in my book, is a blend I had not heard until I spotted it at a Trader Joe’s here – an Irish Breakfast Tea.
                            


I believe it cost only $2.99 for an 80-bag box. Yes, I know, it is a ‘bagged’, not a ‘loose-leaf’ tea, but I also drink ‘instant coffee’ and MBI (the ‘Beast) so shoot me if you must – but then bury me in a tea-chest.     

 


Monday, October 17, 2016

Made in Wales - Volume 7

This is Volume 7, of several, intended to provide information for Welsh people around the world - or for those around the world who are interested in Wales and 'things Welsh'.  The contents first appeared in, and I have now extracted them from, a website that I created a few years ago. 

Once the other Volumes have been posted, you should be able to jump from one Volume to another by clicking on the links included below.  Links throughout theses Volumes are appear thus:italicized, underlined, in purple


Volume 1 - Welsh Authors and Books
Volume 2 - Welsh Actors
Volume 3 - Welsh Singers
Volume 4 - Welsh Names
Volume 5 - Welsh Stuff to download
Volume 6 - Welsh and Wales - via internet links
Volume 7 - Welsh images

Volume 7 - Welsh Images

A collection of Welsh images - photos, videos, sketches - including anything you'd like to add. Submit items to Swansea Jack at SDSoGSL101@hotmail.com

Videos 

This section may contain videos from all sources, but is likely (at least initially) to largely contain materials collected from internet sources such as YouTube. However, you are encouraged to submit your 'home-made' videos for inclusion and are also encouraged to suggest other videos with a Wales / Welsh theme or content.



Have you ever had something like this said to you? - "Wales? That's in England, right?" - Well, you could engage the ignoramus with a bit of geography/history and/or 'poly-sci' - or simply direct him/her to this:  




​She died at the age of 156 – and I was there at the end.  Who was this ‘grand old lady’ of Swansea? 

I took this photo just before she was laid to rest. Though long gone, she is not forgotten - by anyone who lived in Swansea during her life time




Who was she?  



Who, of Welsh heritage, isn't a rugby fan - and knows of the famous Scarlets [Llanelli RFC] ?  Well, there was a new book out on Oct. 31st 2015; get a look at this interview by my friend Alan Evans of the Llanelli Herald.



44 years ago, on October 31st, 1972, in Llanelli a strange event took place. Alan interviews rugby-great Phil Bennett, who talks of that event - 'The day the pubs ran dry' - when Llanelli RFC beat the formidable All Blacks. 


As noted in the 'Welsh Authors' Volume, here's a treat courtesy of two Carmarthenshire friends I have had the pleasure of meeting. Gaynor Madoc Leonard penned a poem that is contained in the fourth book ('Red Kite's Song') of her 'Carmarthen Underground' series. A friend (and fellow Blogspotter) from Llanelli, by the pseudonym of 'Vollsanger', composed music to accompany the poem in a video that . . . well, just watch and enjoy:



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Photos


Here, you will see slideshows I created on different 'platforms' since 2007. Some may contain captions, some may need a 'click' to get them started - others will run on 'auto-pilot' - you'll easily discover which is which.


A friend and fellow St Louis ex-pat annually visits his native North Wales where he volunteers on a narrow-gauge railway. He has supplied photos of that 'hobby / passion', plus views of various places in Gwynedd, North Wales. Here are 3 slideshows of Les J's images.








From an ex-pat's 'Bucket-List-Trip' to Wales in 2013 - are 3 slideshows of various places in North and South Wales. 



North Wales - Gwynnedd and Ynys y Mon

On St David's Day 2011, a few friends gathered to watch a performance by Nashville-based ex-pat, David Llewellyn and his Swedish partner Ida Kristin perform at Llywelyn's Pub in St Louis. 


DL and IK

In 2007, the local Welsh Society met for a Father's Day Picnic in St louis' famous Forest Park.

Father's Day Picnic - 2007

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Other images

Here is a remarkable collection of photos depicting how we have impacted the landscape and scenery of Wales Our Wales - how it has changed  

Following are 2 interactive maps. 


'Whither Thou Comest?'  - an interactive map


Initially created just for some people I knew personally, it is now open for all to get yourself 'on the map'!  Simply  submit your 'bio-facts' to the email given earlier in this Volume - or to the Facebook Group - Global Welshness



Click on the link below, scroll and zoom on the map, click on any balloon and discover who emigrated (to the USA) from that place in Wales, when and to where, they made their new life 'across the pond'. 






'​World Wide Welsh' - another interactive map

Under construction - your input requested - this is intended to show where my Welsh acquaintances and visitors to this Volume (and the Global Welshness Group in Facebook) are located in this Wide World.   Ex-Pats. those with Welsh ancestry, and even those with no affiliation - other than a love of things Welsh. 

Simply submit your name (or just initials if you wish) and where you you live in this wide World and your 'affiliation' [Ex-pat / ancestral ties / lover of Welsh things ( a Cymruphile) ] and anything else you'd like to add - even include a link to your website or Facebook page.  Help this map grow. Diolch yn Fawr 

Just click on the link below - scroll, zoom and click away.