A tea expert shares the secrets to enjoying the perfect cuppa, writes Sulyn Chong
AN aromatic scent permeates the air as the doors to the conference room at The Saujana Hotel Kuala Lumpur flings open. I’m met by a cheery Lipton and Unilever team, here to relaunch and hold a workshop of the Sir Thomas J. Lipton range of teas.
As I take my seat, a wave of calm washes over me due to the familiar fragrance, bringing me back home to my ever-smiling mum whose unwavering love of tea has never failed to warm me on the inside.
We’re a tea drinking nation, declares Lipton’s tea expert Simon Ferguson at the beginning of the workshop. It shouldn’t come as a surprise that tea is a big part of our culture, especially when our national beverage is teh tarik (it would be tantamount to blasphemy if someone says that they hate it).
“The big difference between the Lipton yellow label and the Sir Thomas J. Lipton range is the variety of flavour,” Ferguson explains, before adding: “Think of it as both being different models under one brand, like Toyota’s Prius and Camry.”
“The yellow label Lipton is made from a blend of black teas, while there are six flavours under the Sir Thomas J. Lipton range. They are English Breakfast, Earl Grey, Chamomile, Peppermint, Green Tea and Green Tea Jasmine.
TEA TRAVELS
Tea has been around for centuries and has its origins in Southwest China. It is known to have been popularised as a recreational beverage during the Tang dynasty which is regarded as the golden age of cosmopolitan culture in China. This simple drink became a high-brow cultured commodity known as ‘liquid jade’ that contained pharmacological purposes and also signified sophisticated pleasures which only the rich could indulge in.
Through the Silk Road trade and advent of western exploration, tea was exported to the west by the Portuguese during the 16th century. Through those eras, tea retained its air of aristocracy. As Europeans began to develop a taste for tea in the 17th century, with Britain being the largest consumer, it became a political rive between the nation and its colonies.
The controversies surrounding tea culminated in the infamous political protest by the Sons of Liberty on Dec 16, 1773 in Boston, known as the Boston Tea Party. Although tea continued to be synonymous with afternoon tea parties in English gardens with scones as accompaniment, it was a beverage easily loved and enjoyed by all who had tasted it. As the love for tea a grew, Glasgow-born entrepreneur and innovator, Sir Thomas J. Lipton, decided to commercialise the beverage.
He brought tea direct from the tea gardens to the teapot at cheap prices. He did that by purchasing tea estates in Sri Lanka in 1890 and subsequently packaging them through his corporation, Thomas J. Lipton Co, headquartered in Hoboken, New Jersey. Today, this tea brand is sold in more than 150 countries.
BREWING GOODNESS
“Globally, tea is taking a life of its own in various countries. And the remarkable thing is, you can have two countries right beside each other, yet their tea consumption can be very different,” reveals Ferguson.
Offering insights into the variations of tea consumption, he elaborates: “For example, in Egypt, they like to drink their teas black with no milk and lots of sugar. However in Libya, which is just next to Egypt, they leave their tea sitting in the pot boiling the whole day and by the end of the day, it’s strong as hell. They add lots of sugar, so I really don’t recommend drinking it at night.”
Hailing from Ireland, where the populace is known for their fondness of tea, Ferguson found himself working in the tea trade by chance. “It’s not something I dreamt about in school. Traditionally, people who are involved in the tea business are there because their family is already in it. There’s no romantic story to my involvement but I grew to love the industry because tea’s grown in very interesting countries such as Malaysia, Indonesia, Sri Lanka, Kenya, Malawi,” he divulges.
Having been in the business since 1992, Ferguson saw himself setting up home away from Ireland, first settling in Mombasa, Kenya and his most recent, in Jakarta, Indonesia. And although he favours adding milk to black tea without sugar, he shares that there is no “right way” in consuming tea.
Smiling, he continues: “It’s a personal preference really, but there’s always a rule of thumb that you don’t break when it comes to tea due to the type of teas that you get. For instance, if you add milk to green tea, it’s not going to be very nice and it’s not a flavour that will appeal to many people.”
Nevertheless, he advises that if you want to get the best flavour from say, sachet teas, you need to steep it in hot water for two to three minutes only. If you prefer darker teas, an extra minute or two is alright.
EVERYONE’S CUP OF TEA
“All tea leaves come from the same bush. It’s the way it’s processed that makes it different,” explains Ferguson before adding that there are four common variations: White, green, oolong, and black. For the layman, we’re more familiar with green and black teas. Like every other beverage that comes in a variety of flavours and ranges, such as wine and beer, it is common sense to always taste the lightest to the darkest.
On a more practical note, stronger teas should be taken in the morning, such as the English Breakfast or Earl Grey for they make the best pick-me-ups. The tea aficionado recommends that we consider greens teas or Chinese teas as they make for healthier options. Ending the day, a cup of chamomile or peppermint, believed to be natural relaxants, will help tune the body into sleep mode, getting it ready for a good night’s rest.
So what’s the best way to store tea, I asked. He said: “Always keep teas in dark and dry places, and preferably in a proper tea box that keeps air out. Tea can absorb smell very quickly. Also, keep it away from anything that has strong scents, such as spices or bleach.”