(Words of wisdom from Stewart Brand)
“The urgent finds you; you have to find the important. Important is not fast. It is slow. It is not superficial. It is deep. And as a result it is extremely powerful. When important matters go wrong, they undermine everything. When they go right, they sustain everything.
Ah… tea and wine. Two drinks that make you surprisingly jolly and one can get you into more trouble than the other. I am talking about tea of course 😉
Historically, both tea and wine have been used as a stimulant and intoxicant. The caffeine is tea, though mild, is still addictive. This is why the Mormons don’t drink either. After all there is always a temptation to sit God down in the back porch and say “Hang on, I’ll be right back after that cuppa”. I plead guilty of such transgressions.
Yet both tea and wine are indelibly woven into history and deeply embedded into the ritual, religion and customs of the world. And the similarities do not end there:
Tea & wine both capture a sense of place: ‘Terroir’ is a French word that means the combined effects of geography and climate on wine. In other words the soil, climate topography and seasons all play a role in determining the quality of grapes that go to make the wine. And every batch is different even though the wine may come from the same vineyard. Tea follows the same logic. The leading tea regions of India can be broadly compared to the French wine growing regions of Burgundy, Bordeaux and Languedoc. Also like wine, Indian teas are named after the place where they are grown– each tea carrying the distinct aroma of its region. Darjeeling, “the champagne” of teas” is pale in colour and has a natural delicate, muscatel-like flavour. Assam plays “burgundy” to Darjeeling’s “champagne”. The best Assam teas, particularly the 2nd flush teas, have a robust flavor and depth of color that is unmatched anywhere in the world.
Like wine, tea flavor involves both taste and aroma. Many teas and wines have their own intrinsic flavor with fruity, floral or woody notes. This should not be confused with herbal teas which have artificial or natural flavors added to a tea base. For example, the litchi flavour of the Gewurztraminer comes from the grapes grown in the Alsace region of northeast France. Assam Teas have a deep woody note to them. Woody teas are a great after-dinner drink, and aid in digestion.
Hand picking ensures premium quality: Good wine and tea are never made from mechanically harvested crop: they are very carefully hand-picked. Exclusive wines are made from hand-selected grapes just as GFOP (Golden Flowery Orange Pekoe) the top grade Orthodox Assam Tea is made from hand-plucking only the pubescent tips of a tea bush. The fresh picked harvest has to be processed immediately while the leaves are still fresh to ensure optimum quality. The same goes with wine.
Expertise and know-how are critical in tea and wine making. The decision of when exactly to finish the fermentation of rack a wine is as crucial as that of when to start or stop hand-firing a tea. That can only be learned by experience and determined by experts because wine and tea, are both living, artisanal product where top quality depends on instinct and knowhow.
Ceremonial & social uses: In ancient Greece and Rome the mild intoxication offered by wine was valued as a means of
entering the irrational realm of Greek divinities. Buddhist monks use tea to help enter a meditative state. Rikyu, an influential historical figure who studied tea coined a phrase that roughly translates to, ‘You can either sit on a cushion to gain enlightenment or you can make a bowl of tea.”
So here I am sitting on a cushion AND drinking tea– that should qualify me for double enlightenment, don’t you think? So whether it’s a sippa or a cuppa, share one with me, will you? And cheers to you, my dear friends!:)
Since the Book of Grapes (and DANG, it’s a good one!) has already been written by Johnny Come-First, Shona Patel decided to write a story set in a tea plantation in Assam. You can read more about Teatime for the Firefly HERE. Shona Patel is represented by April Eberhardt Literary
A paper book is not a dead tree: it’s a living thing. Each page whispers as it turns. Books absorb smells. The Suitable Boy by Vikram Seth I bought in India still smells of the mango pickle that came in the same suitcase. The Bhagawad Gita I picked up at the ashram smells of incense. Book have long memories. A dog-earned page will open willingly to your touch. Set a book open on its belly and the page will remember your forgetfulness. My copy of Empire Falls still chides me with its curled up pages from the time I left it out in the rain.
I love used books. They carry the territorial markings of a previous owner. A coffee spill. A pressed autumn leaf. A single blond hair. Often I find slips with scribbled phone numbers, boarding passes, business cards, grocery lists (why is it predictable for someone who reads Jhumpa Lahiri to have Hummus and Pita bread on her shopping list?) Sometime a person will leave an actual bookmark inside. Once I found a commemorative bookmark for a two-year old baby girl who had died. It just broke my heart to see her little face. I used that bookmark to read Map of the World which is about a child who drowns. Later, when I donated the book to our local library I left the bookmark inside, thinking maybe it would touch another as it had touched me.
I hate mindless highlighting and copious notes but tiny sribbles inside book pages intrigue me. I have a very old copy of the I-CHING with Heikki Nylund, Kalkata 1964 written in black fountain pen. The name sounds Finnish. I also bought an Amazon “like new” copy of The Great Gatsby. with the inscription “Marla, I look in Gatsby’s heart and see mine. Ever yours, EM.” Evidentally Marla did not care because the book is brand new. Or maybe Marla died. Maybe they both died. Romeo and Juliet. Such useless imaginings tend to eat up my day but I can’t seem to help myself.
Ah and covers….I pause in my reading to turn back to look at them. I love the cover of Angela’s Ashes. The wee boy in his threadbare clothes– so poor but with such a cheeky attitude. It warms the cockles of my heart (If you want to know what “cockles” mean – here is your trivia for the day. Go on, get sidetracked and waste more time than you are doing so already).
Book publishing is in fast-food mode. Novels are now cheaply processed and readily available. Readers are snackers and nibblers: a taste of this and a wiff of that. There is lots of unhealthy consumption, poor digestion and tons of waste. I am not sure this is doing us a whole lot of good. In an excellent article The Slow Books Manifesto on The Atlantic, writer Maura Kelly says, “In our leisure moments, whenever we have down time, we should turn to literature—to works that took some time to write and will take some time to read, but will also stay with us longer than anything else. “
So what happens in the era of Kindle? Will bookshelves become redundant furniture like the old roll-top writing desk. Will bookmarks become quaint collectibles? How will we hand-inscribe our favorite book to someone we love? What about those exquisite books – the kind you want to run your fingers over and kiss, simply because they are so beautiful. Books are tactile: some covers have a bumpy emboss while others feel like satin. What about rough deckle-edged pages, stylish French flaps and pages with a real papery smell? Am I the only one still craving beautiful paper books? I leave you with this excellent TED TALK by Knopf book designer Chip Kidd. He echoes my thoughts. Won’t you share your thoughts, please?
_______________________________________________Teatime for the Firefly is my debut novel. It is a love story set in a remote tea plantation in Assam, India. You can read the SYNOPSIS and the FIRST CHAPTER by clicking on the red links. I am represented by April Eberhardt Literary.