Teatime Around the World. Denyse Waissbluth
For Nicholas (who likes coffee) and Oskar (who likes milk).
We make the best team. — D.W.
For Marika, Suraya, Paulina, Nat, Scott,
and the rest of the tea family. — C.O.
GREYSTONE BOOKS
VANCOUVER / BERKELEY
DENYSE WAISSBLUTH CHELSEA O’BYRNE
Tea for one.
Tea for two.
Tea for me. Tea for you.
With sugar
Green tea, mint, and sugar are mixed to make sweet
Moroccan mint tea. Guests are served three cups—
each has a slightly different taste.
or spice,
On almost every street corner in India, masala chai
is sold by vendors called chai wallahs. Strong tea
and spices like cinnamon, ginger, cloves, cardamom,
and pepper are boiled with milk and sweetened.
yak butter
Po cha, or butter tea, is traditional in Tibet. A brick of dark
tea is simmered in water. Later, milk, yak-milk butter, and
salt are added. The mixture is churned until it’s thick like
creamy soup, then sipped from a wooden bowl.
or ice.
Thai iced tea, or cha yen, is popular with locals and tourists in
Thailand. Strongly brewed sweet tea is poured over ice and drunk
from a bag through a straw. Street vendors sell it from their carts.
Indigenous cultures in North America prepare tea from
berries, plants, and roots. These can be used to treat fevers,
colds, and sore backs, or even to help people sleep.
With berries
or flowers,
While the hibiscus plant is originally from West Africa,
it has inspired tisanes around the world. In South Sudan, karkadé,
or hibiscus tea, is made with hibiscus petals. It tastes tart
like cranberries and is served hot or iced and sometimes sweetened.
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