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Intentional or by accident, no one is
quite sure who discovered the concept of putting leaves in
boiling water to create this thirst quenching, world
altering beverage. But when, is about 5000 years ago, and
where, is China; The Chinese started the tea habit and we
are much obliged. |
| One Plant, Thousands
of Varieties |
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Tea is tea is tea the world over.
Whatever it’s present state, white, green, oolong, or
black; it was all once Camellia sinensis, a subtropical
warm-weather evergreen. Its drying process and growing
region determine the subtle and intense variations in the
world’s 3000 some-odd varieties, incidentally all of
which have far less caffeine than coffee or cola, green tea
possessing the least—surprise-surprise! |
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| Chai vs. Shai |
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So what is “chai”-- or shai,
for that matter? If you’ve been spotted ordering a "Tall",
rather small, "Tazo chai", welcome to pop culture.
You’re official! Simply enough, the term chai is
derived from cha-- Chinese for tea, and appropriately so.
Incidentally, the word tea is derived from ta another
Chinese reference for these esteemed leaves.
In Syria, Lebanon, and other parts of the Middle East, it
is pronounced, “shai”, as in ‘shy’.
Shais range from a steep of minty green tea to a deep amber
“black” brew. For an invigorating infusion try
cinnamon sticks, or star of anise. Need serenity? Cozy up
with the liquid calm of golden chamomile. Leila has
thoughtfully chosen a collection of teas and herbal
infusions for you to sip and enjoy. |
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Whatever its blend, whatever its hue, tea is a beautiful
thing. |
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