Wanderlust: A Journey Around The World
Welcome to our tea knowledge hub. If you are reading this, you have recently purchased the second Treasure Chest in our series of limited-edition tea experiences. As part of your Treasure Chest of curated teas, we’ll be sharing our knowledge and passion for tea with you. So, sit back, scroll down and prepare to travel with your palate!
Wanderlust: A Journey Around the World offers you a unique opportunity to experience seven different teas from around the world.
Seven Wonders in the World of Tea
All aboard! Wanderlust: A Journey Around the World brings you 7 exquisite teas to taste and enjoy at home. Below, you’ll find a guide to each country on our tea tasting journey along with teas we have curated from that region, and a preparation guide so that you can make the perfect cup. For a quick reference, these are the teas included in your latest Treasure Chest.
- Jade of Africa Tea – Red tea/rooibos, 50g loose leaf tea
- Rwanda Express BP1 – Black tea, 50g loose leaf tea
- Moroccan Mint Tea – Green tea, 1 x extra large silken iced tea bag
- Nordic Black Tea – Herbal tea, 4 x 100% biodegradable tea bags
- Alfonso Tea – Black tea, 1 x extra large silken iced tea bag
- Weekend in Shanghai Tea – Green tea, 50g loose leaf tea
- Genmaicha – Green tea, 4 x 100% cotton tea bags
The Cederberg Mountains of South Africa
South Africa occupies a very special place in the world of tea. Even though the country does not grow any Camellia sinensis any longer, it is the exclusive home of Aspalathus linearis – better known as Rooibos.
South Africa is the only country in the world to produce Rooibos, boasting an upwards of 450 growers who produce up to 15,000 tons of rooibos annually. About half of that is exported to more than 30 countries around the world. Rooibos (Aspalathus linearis) meaning “red bush” had its humble beginnings in the Cederberg region of the Western Cape. If you haven’t visited already, the Rooibos Route in the Cederberg is a must!
Jade of Africa Tea
A delicate TWG Tea South Africa red tea enhanced with the subtle fragrance of red berries and a sprinkling of sunflower petals. A light and fruity tea for any time of the day.
“The rooibos plant is a great symbol of what it means to be South African. It is a hardy shrub, it grows in dry mountainous areas, sometimes through severe droughts, and yet it remains resilient and productive, just like South Africans themselves” – Dr Hanél Sadie-Van Gijsen, Daily Maverick.
Preparation: Use 2.5 g of tea leaves/cup or 5g/teapot. Pour simmering water (95°C) over the leaves and infuse for 4 minutes. Remove leaves and serve.
The rolling green hills of Rwanda
A country with rolling green hills, majestic mountains, and towering volcanoes, Rwanda is a nature-lover’s paradise which is also home to Africa’s most profound wildlife excursions. Trekking the wilderness to observe the world’s largest population of mountain Gorillas is one of the most breathtaking experiences!
While Rwanda – the land of a thousand hills – is famous for its gorilla populations, it is also known as Africa’s tea capital.
Tea growing in Rwanda began in 1952 and is now the second-largest export crop after coffee. Their tea consistently fetches the highest prices on the African East Coast and has thus become a significant pillar for the Rwandan economy as well as a great source of income for thousands of farmers across its beautiful land. Rwanda’s high altitude of 1,600-2,500 m makes it ideal for tea cultivation, and tea exports mean big business for this small country.
Rwanda Express BP1
A most exceptional and exclusive TWG Tea creation. A rich and malty, broken-leaf black tea blended with the vigor of cracked coffee beans. The best of both worlds.
“The art of tea is well-alive in Rwandan culture, woven into the tapestry of social custom and hospitality practices. It is a traditional beverage of welcome, warmth, and a sign of generosity of spirit.” ~ Blue Marble Dreams
Preparation: Use 2.5 g of tea leaves/cup or 5g/teapot. Pour simmering water (95°C) over the leaves and infuse for 2 ½-3 minutes. Remove leaves and serve.
The teahouses of Morocco
Morocco is home to an incredibly diverse land, from breathtaking sunrises that light up the Sahara Desert, bustling cities, sand dunes that highlight a unique coastline, to a rich history of architecture that dates back to Roman times.
Traveling to Morocco will immerse you in a new culture of colorful clay pottery filled with fragrant cuisine. Hunt for traditional handicrafts of leather, rugs, and jewelry made by passionate locals eager to show off their incredible craft.
In each roadside café, you will find many Moroccan delights of spicy tagines, fish chermoula, traditional hand-rolled Seksu (couscous), and an absolute must to end each meal – Moroccan Mint Tea. Also known as “Maghrebi tea” meaning “Where the sun sets”, traditional Moroccan mint tea is not only a poetic tribute to the western part of North Africa, it also a tradition that dates back centuries hence why it has become their national drink.
Moroccan Mint Iced Tea
A great favorite, this fine TWG Tea green tea is perfectly blended with suave and strong Sahara mint. A timeless classic.
Moroccan Mint Tea is a blend of green tea leaves and spearmint picked especially from Moroccan soil. This moreish tea is not only delicious, but is an excellent digestive after a meal. It is thoroughly refreshing as an iced tea to cool you down and can also be added to a variety of recipes to for a different dimension of flavor.
“To visit Morocco is still like turning the pages of some illuminated Persian manuscript all embroidered with bright shapes and subtle lines.” ~ Edith Wharton
Preparation:
Slow, cold infusion
Fill a jug with 1 litre room temperature water. Place 1 iced tea bag into the jug and infuse in the fridge overnight or for approx. 12 hours. Remove tea bag and pour into glasses filled with large ice cubes. Can be sweetened with a simple sugar syrup.
Quick, hot infusion
Place 1 iced tea bag into a pot and cover with 500ml simmering water. Leave to infuse for 5-6 minutes. Remove the tea bag from the pot, pour into a jug filled with large ice cubes and stir. As the ice melts, the iced tea will dilute and cool down almost immediately. Serve in glasses filled with large ice cubes. Can be sweetened with a simple sugar syrup.
The magical meadows of Latvia
Latvia is a small country in Northern Europe. It is a land of green forests, blue lakes, and meadows filled with flowers. It also happens to be the place where The Tea Chest founder, Ieva Tomase, grew up and learnt to love and appreciate tea, especially herbal tea.
There are over 1300 different plants growing in Northern meadows that can be used to prepare tisanes or herbal teas. Each one of the plants has its own unique properties that make it special and valuable.
Nordic Black Tea
This refreshing PLŪKT tea is made from fermented fireweed and is hand-picked in the wild meadows and forests of Northern Europe.
“Imagine an early summer morning walk through one of these meadows, mist rising from the ground, sun peaking through the trees and no other noise, but the songs of birds. And now prepare a pot of Nordic Black PLŪKT tea and experience the taste of that morning walk.” ~ Ieva Tomase, founder of The Tea Chest.
Preparation: Use 1 tea bag/cup or small teapot. Pour simmering water (95°C) over the tea bag and infuse for 5 minutes. Remove tea bag and serve.
The Western Coastal Plains of India
Did you know that India consumes almost a quarter of all tea in the world? That’s over 2 billion cups of tea a day! They are also the world’s second-largest tea producer after China and home to Assam, the largest tea-growing region in the world, home to 900 tea gardens.
India is famous not only for its tea. The Western coast of India, particularly the states of Goa and Maharashtra, is home to Alphonso mangoes. They are known as King of Mangoes for their flavour, rich and creamy texture, delicate and juicy non-fibrous pulp, and sweet fragrance. The variety is named after Afonso de Albuquerque, a Portuguese military strategist, who explored the region and helped establish a Portuguese colony in western India during the 15th century.
Sources: Tea: History, Terroirs, Varieties (K Gascoyne, F Marchand, J Desharnais, H Americi); World Atlas of Tea (K Smith); Wikipedia
Exclusive to the Treasure Chest Series
Alfonso Tea is only available as part of Wanderlust: A Journey to Around the World.
Alfonso Iced Tea
A magnificent alliance of black tea and rare mango with a secret combination of TWG Tea fruits and flowers that is fragrant and comforting. Requiring perfect weather conditions to grow, Alphonso mangoes have limited seasonal availability and therefore are highly prized the world over, making this tea extra special!
Preparation:
Slow, cold infusion
Fill a jug with 1 litre room temperature water. Place 1 iced tea bag into the jug and infuse in the fridge overnight or for approx. 12 hours. Remove tea bag and pour into glasses filled with large ice cubes. Can be sweetened with a simple sugar syrup.
Quick, hot infusion
Place 1 iced tea bag into a pot and cover with 500ml simmering water. Leave to infuse for 5-6 minutes. Remove the tea bag from the pot, pour into a jug filled with large ice cubes and stir. As the ice melts, the iced tea will dilute and cool down almost immediately. Serve in glasses filled with large ice cubes. Can be sweetened with a simple sugar syrup.
A Weekend in Shanghai, China
While China may be the birthplace of tea with long traditions and a rich history in tea cultivation, it is also a country of bustling mega cities. Shanghai, with a population of over 26 million people, is the country’s biggest city and is a global financial hub as well. At its heart is the Bund, a waterfront promenade lined with colonial-era buildings. Looking across the Huangpu River, you will see the Pudong district’s rising futuristic skyline.
A weekend would certainly not be enough to explore this incredible city, but it might just be enough to sample a few select experiences that give you a glimpse of the Shanghai’s culture, history, arts, food, and fashion.
Weekend in Shanghai Tea
An exclusive tribute to a city of juxtapositions. This precious green tea is embellished with ripe red berries, swirls of mystical blossoms and a hint of mint, producing a cup of dazzling freshness.
While you are busy planning your next visit to Shanghai, we invite you to enjoy a pot of Weekend in Shanghai tea from TWG Tea.
Preparation: Use 2.5 g of tea leaves/cup or 5g/teapot. Pour simmering water (85-90°C) over the leaves and infuse for 3 minutes. Remove leaves and serve.
A Tea Ceremony in Japan
Japan is the world’s 8th largest tea-producing country and one of the earliest countries to start cultivating tea. Tea was introduced to Japan in the 8th century by monks who had spent time studying Buddhism in China and then brought it back home to Japan. Originally cultivated by monks to stimulate them during their meditation practices, it was soon adopted by intellectuals and statesmen.
The relative proximity to the ocean means that the tea leaves have a distinct marine aroma suggesting seaweed and fresh grass. The use of distinct steaming methods which differ from the way green tea is produced in China, allows Japanese green teas to be easily recognized by their vegetal, fresh, and grassy flavours.
Sources: Tea: History, Terroirs, Varieties (K Gascoyne, F Marchand, J Desharnais, H Americi); World Atlas of Tea (K Smith)
Various tea masters have left their mark in Japanese tea history:
Murata Shuko (1422-1502)
The father of the Way of Tea or chado and the tea ceremony as we know it today. He introduced the qualities of refinement, spiritual values, and humility into the preparation of tea. He also designed the first-ever building dedicated to tea ceremonies.
Takeno Joo (1502-1555)
A merchant by trade, Takeno Joo focused on simplifying the tea ceremony based on Zen principles.
Sen No Rikyu (1521-1591)
A disciple of Takeno Joo who further developed the tea ceremony by unifying the styles of his predecessors. Sen No Rikyu established the chanoyu ceremony, an extremely codified ritual consisting of hundreds of different steps, and it is believed to be the most elaborate form of expression of the Way of Tea.
Exclusive to Treasure Chest Series
Genmaicha tea bags are available exclusively as part of Wanderlust: A Journey Around the World.
Genmaicha
A traditional Japanese specialty of exquisite green tea blended with roasted and popped rice. Mild and smooth, this TWG Tea produces a bright infusion with a unique, toasted flavour. A favorite with tea lovers of all ages.
Genmaicha, the people’s tea, is said to have humble origins as a way for the poor to stretch out good quality tea by adding rice to the mix.
“Genmaicha, having spent long-suffering generations in the category of poor folks’ tea, has come into its own in more tea-enlightened years. The unique blend of toasted rice and green tea is one of the more balanced, accessible green teas going.” ~ Serious Eats
Preparation: Use 1 tea bag/cup or small teapot. Pour simmering water (95°C) over the tea bag and infuse for 3-4 minutes. Remove tea bag and serve.
Origins: A Journey to the Home of Tea*
Our very first Treasure Chest paid homage to the origins of tea with a special selection of five Chinese teas to taste and enjoy. If you enjoyed the first Treasure Chest, you are most welcome to return to this knowledge hub to read more about the teas in that edition, or to discover the new experiences in our latest edition.
*Origins: A Journey to the Home of Tea was available to purchase between May and June 2021 and is no longer for sale.
China
China is the birthplace of tea, it has been cultivated there for nearly 5000 years. Many Chinese legends speak of its discovery, the oldest dating back to 2737 BC. According to that legend, Divine Emperor Shen Nong, who was also a herbalist and scholar, was first to recognise tea’s health properties and refreshing taste when a few stray leaves drifted down from an overhanging tree and fell by chance into his cauldron of boiling water.
Three Dynasties and Their Impact on Tea
During the Tang dynasty (618-907), the art of tea was developing alongside the arts of painting, calligraphy and poetry.
In the early 760s, Lu Yu, China’s first real tea specialist and known today as the patron saint of tea, wrote The Classic of Tea, the first book devoted to tea. His work details the tea plant, its cultivation and the ways different teas are manufactured. Lu Yu also gave precise instructions on how to prepare the teas and wrote about its many health benefits.
The use of tea grows upon me surprisingly; I know not how it is, but my fancy is awakened and my spirits exhilarated as if with wine. ~ As said by an emperor of the Han dynasty.
The time during the Song dynasty (960-1279) became known as The Age of the Beaten or Whisked Tea. This is when the finer details of the tea ceremony became increasingly important.
The last school of tea preparation happened together with the cultural renaissance of the Ming dynasty (1368-1644). It was during this time that tea began to be prepared the same way we do it today, by pouring simmering water over dried leaves. Most of the instruments used to brew tea today, such as kettles, teapots, cups without handles, etc. were invented during this period.
The Tea Plant: Camellia sinensis
There are many different types of tea available today and most originate from the tea plant native to China, otherwise known as Camellia sinensis.
Camellia sinensis is a hardy evergreen plant boasting glossy green, pointed and fragrant leaves. In autumn, the delicate white flowers bloom and this is our inspiration behind the illustration on our Treasure Chest Series.
Today, Camellia sinensis is grown in many countries due to the large variety of growing conditions around the world.
There are 6 basic categories of tea: white, yellow, green, oolong (blue), black and matured tea.
Did you know that if it does not originate from the Camellia sinensis plant it is not technically a tea? A lot of what is called tea is made up of blends of different flowers and herbs – herbal infusions or tisanes to be accurate.
Although there are thousands of varieties of tea, it is not the plant that differs, but the way it is grown, the terroir and climate, as well as how the leaves are processed after picking.
Terroir and Tea Preparation Guide
Below, we have prepared a terroir and tea preparation guide covering all the teas in your first Treasure Chest:
- White Tea – White Sky Tea, 4 x 100% cotton tea bags
- Oolong Tea – Milk Oolong Tea, 4 x 100% cotton tea bags
- Green Tea – Gunpowder Supreme, 50g x loose leaf tea
- Black Tea – Yunnan FOP, 4 x 100% cotton tea bags
- Matured Tea – Pu-Erh of the Night, 50g x loose leaf tea
Fujian province
A region with a subtropical climate and over 1600 years of tea growing history, Fujian is renowned for the variety of teas it produces. The Wu Yi mountains are celebrated for their oolong or blue teas and the rich, deep soil of this region is ideal for growing the best white teas.
White Tea
White tea is a rare delicacy, consisting of the first few tender leaves and new buds of the tea tree, harvested in early springtime. Unprocessed white tea leaves are simply picked and sun-dried, and therefore retain the highest level of antioxidants. When infused, white teas yield a pale, champagne-coloured tea that has a very light and delicate flavour.
White Sky Tea
Majestic Yin Zhen silver needles blended with fragrant ylang-ylang oil, marigold and tropical fruits.
Preparation
Use 1 tea bag/cup or small teapot. Pour simmering water (95°C) over the tea bag and infuse for 4-5 minutes. Remove the tea bag and serve.
Blue Tea (Oolong)
Oolong teas are known as semi-oxidised teas and combine the fresh fragrance of green teas with the rich and aromatic complexity of black teas. There is a vast range of oolongs, with oxidation varying between 10 and 80%.
Milk Oolong Tea
Cultivated at altitudes of 500 to 1200m, this exceptional oolong is composed only of the finest whole leaves. Lightly fermented and highly aromatic, this tea offers a delicate aroma, both milky and toasted.
Preparation
Use 1 tea bag/cup or small teapot. Pour simmering water (95°C) over the tea bag and infuse for 5 minutes. Remove tea bag and serve.
Anhui province
Renowned for its beautiful landscapes, Anhui is one of the smallest, but most important tea producing regions in China. Most plantations are located on hillsides and the mountainous terrain is extremely favourable for the production of high-quality teas, as the plantations enjoy excellent drainage and plentiful sunlight. Its red soil is rich in humus and iron.
Green Tea
Green teas are generally described as unoxidised teas and no chemical change occurs during their manufacture. There are two different techniques employed to prevent the natural process of oxidation from taking place. The Chinese method involves pan-frying the freshly picked tea leaves in heated copper basins over a fire at 100°C to dehydrate the leaves.
Gunpowder tea
Rolling leaves into balls seals in the flavours and aromas that have developed throughout the processing. This is why some people believe gunpowder tea is so named – less for the shape and more for the explosion of flavour and aroma when it is brewed!
Gunpowder Supreme
This green tea is grown adjacent to the famous Huangshan Mountains at altitudes of up to 900m. The tightly rolled grey-green leaves resemble gunpowder and unfurl to yield an aromatic grassy infusion with a lingering aftertaste and light astringency.
Preparation
Use 2.5 g of tea leaves/cup or 5g/teapot. Pour simmering water (85-90°C) over the leaves and infuse for 3 minutes. Remove leaves and serve.
Yunnan province
Considered to be the birthplace of tea, Yunnan province is undoubtedly one of the most ancient tea-growing regions. It has extremely varied terrain ranging from mountains to plateaus and enjoys abundant rainfall, a mild climate and fertile land. Most of the teas are cultivated at altitudes of 1000-2200m. Black teas and Pu-Erh teas are their major speciality.
Black Tea
Black teas in China are known as red teas because of the coppery-red colour of the liquor that they yield. Black tea is completely oxidised and, when processed, undergoes all the steps of withering, rolling, oxidation, drying and sorting. The traditional orthodox method is still used in China when producing black teas.
Yunnan FOP
This sophisticated black tea balances strength and smoothness with a suave aftertaste. A classic tea that will take milk well.
Preparation
Use 1 tea bag/cup or small teapot. Pour simmering water (95°C) over the tea bag and infuse for 5 minutes. Remove tea bag and serve.
Matured Tea / Dark Tea
Also known as dark teas, several provinces in China manufacture aged, post-fermented teas. Unlike black tea, matured tea undergoes secondary oxidation, making it a truly unique type of tea. Matured teas are aged in carefully managed conditions to encourage the Pu-Erh to develop a complex, honeyed flavour and aroma.
The longer the tea ages, the sweeter and less astringent the flavour becomes. These teas are also known for their positive health benefits, including aiding digestion and reducing cholesterol. To be called Pu-Erh, the tea has to be made in one of the 639 towns and villages of Yunnan province in Southwest China.
Pu-Erh of the Night
A matured Pu-Erh blend of nostalgic delight, this tea is a melange of night-blooming blossoms and stirring spices.
Preparation
Use 2.5 g of tea leaves/cup or 5g/teapot. Pour simmering water (95°C) over the leaves and infuse for 3 minutes. Remove leaves and serve.
