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[OOC] The Great Tea Debate


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@Prymont, @Sunset Sea Islands, @Ahrana, @Variota, and @Iverica.

 

As Sunset actually expressed a desire to see this as a real thing, I have opened up this thread. At the moment I am just imagining this being between our ambassadors in one of our countries, but if someone wants to get creative with this premise I am all ears. For now though, I am just going to write a fact book entry about tea. 

If anyone else wants to join us, feel free.

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The History of Derthaler Tea Culture:

As Recorded by the Ministry of Education

The tea plant was originally brought to Derthalen approximately 2,000 years ago by early traders from the continent of Alharu. Due to its energising properties, the cultivation of the plant quickly became quite popular and people began to experiment with its usages. Its applications ranged from a chew, to a medical gauze, to even a type of food said to increase one's vitality. Starting in the 3rd Century A.D., due to extensive crop failures and widespread crop destruction by insects, tea became an extremely valuable commodity which was almost unaffordable for the peasantry, and as such led to people developing interesting new ways of enjoying the plant; the most popular of which was to roast the leaves before boiling them in water so as to create a tea infused drink. This started off the extremely rich Derthaler tea culture. From there, the practice of boiling the leaves with other plants and substances became quite common, as tastes changed and grew. Due to the historical lack of cheap sugar, most people would add jams and honey into the tea so as to give it a sweet taste, which also came with the added benefit of creating a more fragrant smell and complex taste.

The Making of Tea Drinks

The most commonly consumed drink is simply referred to as light tea, and is considered a staple in most households. 

  • Firstly, you will be expected to properly boil a kettle of water, and to pour it into the pot you intend to use. Once done, you are to let it sit for a minute before emptying the water out of the pot.
  • Secondly, are to place one teaspoon of tea into the pot for each cup you expect to be serving. Please take the opportunity to also add any other plants which you wish to infuse with the drink, but understand that it is often considered low class to add more than two plants, and it is also considered to be a major misstep to add jams or honey into the drink as well.
  • Thirdly, you are now to pour freshly boiled water into the teapot. You must of course allow the tea to brew for five minutes.
  • Finally, depending on whether it is a bitter tea, you are to use a strainer while pouring. After it has been poured, you may then add honey or jam to the tea so as to sweeten it. Adding milk to the beverage will usually be taken as a sign that it was brewed too strong, and as such is usually not done amongst the upper-class.

The resulting beverage should appear similar to this:

Russian-Tea-Room-tea-and-jam-by-Linnea-C

Another commonly consumed drink is referred to as clear tea. It is commonly served in the afternoon during the summer.

  • Again, you will be expected to properly boil a kettle of water, and to pour it into the pot you intend to use. Once done, you are to let it sit for a minute before emptying the water out of the pot.
  • Secondly, you are to now fill half a steeper with a gentle afternoon tea blend, and to also fill the pot with flowers, lemon grass, or any other light plants which you like. Popular options tend to be rose petals or orange peels, as their flavours are quite distinct, but do not overwhelm the flavour of the tea.
  • Thirdly, you are now to pour freshly boiled water into the teapot. The tea should be allowed to brew for five minutes, but may be brewed further depending on your tastes.
  • Fourthly, you are now to remove the steeper from the pot, and to carefully pour the contents out into a jar or other such vessel. Once done, it should be refrigerated for three hours, though it is also acceptable to keep it at room temperature.
  • Finally, you are to pour the drink into a cup and to serve it with sandwiches or small pastries. Adding anything to the drink such as jam, sugar, or milk is considered incorrect.

 

 

The resulting beverage should appear similar to this:

20150103-img_1986.jpg

Finally we come to the tea most often drunk by workers and soldiers, but also popularly consumed during the cold winter. That is of course dark tea.

  • Firstly, you are expected to fill the interior of the boiler with clean water. Cleaning of the interior is only needed once every month.
  • Secondly, you are to fill the interior pipe with solid fuel.
  • Thirdly, you are now to ignite the fuel and to allow it to boil the water. While waiting for this, you should prepare a teapot with a tea concentrate within it. Be sure to rinse the teapot just as instructed previously here as well.
  • Fourthly, once the fuel has been spent, you are to removed the smokestack and to place the teapot in its place. It should stay there for five to ten seconds.
  • Fifthly, now remove the pot and add in the boiled water using the tap. You must quickly stir in two tablespoons of the best strawberry jam you can find. The concentrate must be allowed to steep for at least fifteen minutes. Please take the time to ensure that the mixture is approximately a one-to-ten tea to water ratio.
  • Finally, pour mixture into teacups and add milk and further sweetener to taste.
  • Bonus tip: Create an endless pot of tea by keeping at least half the tea concentrate in your teapot, and simply adding more boiling water and jam to keep the tea going for up to three hours.

The resulting beverage should appear similar to this:

 Russian%20Samovar%20Tea%20Set0001.jpg0ee

It is quite important to note that it is quite common for people to chew and eat the tea leaves after drinking tea.

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A Brief History of Tea in the United States of Prymont

The concept of drinking tea was initially introduced to Prymontian territories approximately 1700 years ago, by southern colonies who accessed it via trading. Originally, it was simply added to hot water as a luxury beverage, and remained that way for hundreds upon hundreds of years due to its price and exclusivity. The royal family in Prymont were keen tea drinkers, enjoying it for its warmth and energy. It remained as a drink exclusive to the upper classes until the late 1800s, when the theft of a tea carriage led to the masses experiencing it for the first time on a widespread scale. Tea theft became a major problem over the next three decades, until it became more popular due to the rising demand and cheaper due to slave labour. By the middle of the 20th century it was Prymont's most popular drink, and is only recently being rivalled by coffee.

 

Popular Forms of Tea

The most predominant form of tea in the United States is referred to globally as breakfast tea. Despite the name, it can be served at any time of the day and is popular amongst all classes, from working to upper.

  1. A kettle is filled with an appropriate amount of water and left to boil.
  2. A tea bag is added to a mug, alongside a splash of milk and typically two level spoonfuls of sugar.
  3. Once the water has boiled, the mug is filled to approximately 80%.
  4. The tea is left to steep for 2-3 minutes before the bag is squeezed and then discarded of. The drink is then stirred and left to cool slightly before being consumed.

Breakfast tea is also commonly served with biscuits, either digestives or shortbread. The result will look similar to the following:

istock_000003335090small_1_1.jpg?itok=hN

 

 

Another popular method of tea is mint tea, which is more commonly consumed among the higher classes during breakfast and supper. Its popularity is dwindling as of late due to the rising cost of fresh mint leaves and the extended time it takes to make.

  1. A kettle is filled with an appropriate amount of water and left to boil.
  2. 5-10 fresh mint leaves are washed and torn up, which enhances the aroma and flavour. Popular varieties of mint include chocolate mint, spearmint and peppermint.
  3. The leaves are then added into a teapot alongside the boiled water. The tea is then steeped for ten minutes.
  4. After the tea has stepped, the liquid is strained into a cup, and the leaves are discarded.
  5. Additional ingredients, such as honey, sugar or lemon are added to taste.

The result will look similar to the following:

peppermintminttea-1020x765.jpg

 

 

The final variety of tea commonly found in Prymont, which has recently gained popularity among the younger generations, is iced vanilla tea. Served exclusively in the warmer months as a cool, refreshing beverage, vanilla iced tea is quite high in sugars and fats, but is a delicious modern beverage.

  1. A kettle is filled with an appropriate amount of water and left to boil.
  2. A tea bag, usually breakfast tea, is added to a mug.
  3. The boiled water is added to the mug, filled approximately halfway. Cold water is then added to fill three quarters of the mug, of which the contents are then left to cool.
  4. Add a generous amount of vanilla icecream to a fresh, clean glass. A small amount of vanilla extract can also be added.
  5. Pour the cool tea over the icecream and serve.
  6. Ice cubes can also be added to preserve the coldness of the tea.

The result will look similar to the following:

hibiscus+vanilla+thai-styled+iced+tea+%7

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A Brief Summary of the
Tea Culture in the Sunset Sea Islands

The Sunset Sea Islands have always been a nation which opened its arms to immigration. It is no strange thing that tea culture got popularised in this melting pot of cultures. Early influences came from nations with an established tea culture, such as @Great Burlington. However, the most popular forms of tea today were brough into the nation by immigrants from slavic nations, such as @The Eurofuhrer, @Ahrana and @The Hellenic Rus. However, tea from other cultural regions is gaining in popularity as well, for example green tea or matcha tea.

Tea culture in general has experienced a boom in popularity in the latter half of 2017.

Popular recipies include:

Black tea with lemons
A simple, yet tasty tea for every meal

u57Z5Xv.jpg

The standard tea many citizens of the Sunset Sea Islands drink to virtually every meal is a simple black tea with a slice of lemon. Although the recipy is not very distinquished and simple in nature it can be enjoyed to every dish thanks to its simple, but versatile taste.

Ingredients:

  • A 50/50 mixture of Earl Grey and Orange Pekoe leafs
  • a slice of lemon
  • sugar (optional)

Recipe:

  1. Boil water.
  2. Put the leafs into a tea strainer.
  3. Use a vegetable knive to make cuts on the lemon's skin. The oils contained in the skin enhance the taste of the tea.
  4. Put the tea strainer into a cup and pour the boiling water on it.
  5. Wait until the tea has been brewed and then remove the strainer.
  6. Optional: pour cold water into the tea to regulate the temperature.
  7. Put the lemon into the tea and let the oils mix with the tea.
  8. Optional: Sweeten the tea with as much sugar as you want.

Bawarka
A milk tea, especially good for cake and cheeses

Zx5g5Vy.jpg

Bawarka is a slavic influence on the Sunset Sea Islandian tea culture. In it's modern form the process of brewing the tea is very similar to the black tea with lemons described above, however, instead of lemons it contains milk. It is usually heavily sweetened and it's sweet and pleasant taste make it perfect for desserts of all kinds, especially cake, and suitable for cheese-based dishes.

Ingredients:

  • A 50/50 mixture of Earl Grey and Orange Pekoe leafs
  • milk
  • sugar

Recipe:

  1. Boil water.
  2. Put the leafs into a tea strainer.
  3. Put the tea strainer into a cup and pour the boiling water on it. The cup should be half-full at this point.
  4. Wait until the tea has been brewed and then remove the strainer.
  5. Fill the rest of the cup with milk.
  6. Sweeten the tea with as much sugar as you want.
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(Someone on Discord invited me to share my own cultural quirks.)

Tea came to Orioni via the medieval trade routes. These stretched along the oriental shores, from as far north as @Ide Jima, and westward to current-day @Suverina and @Tagmatium Rules. In @Ide Jima during the medieval period, tea leaves were steamed and formed into tea bricks for storage and trade. The tea was prepared by roasting and pulverizing the tea, and decocting the resulting tea powder in hot water, then adding salt. People could then break off a small piece of the dried tea brick and stir into hot water. This provided a shelf stable green tea that was easy to travel with. This method became quite popular. The powdered green tea is called Matcha. In the Orioni tea ceremony, also called the Way of Tea, the ceremonial preparation and presentation of matcha is a traditional activity. For this particular Matcha tea, only leaves from shade-grown tea plants are used. It is finely ground powder of specially grown and processed green tea leaves. The stems and veins are removed in processing.

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Roots of Tea in Lusotropia

True tea was first introduced into Lusotropia by its Lusophone colonizers when they first began to settle the region during the early 1500s. Up to that point, a variety of herbal teas had been made by the native peoples of Lusotropia, mostly for medicinal purposes, largely from the extract of the Rooibos bush, and the bark of the Cochlospermum Lusotropicense.  These teas continued to be widely used by the native peoples, and were gradually adopted by the colonizers as well during the centuries of cultural and genetic mixing which occurred between pretos and blancos in Lusotropia. Nevertheless, traditional tea and remained the dominant drink of Lusotropia's elite, black, white, and mestiço. This situation began to change only in the early 1900s, with the growth of Lusotropia's national conscious, resulting questions of identity, and conflicts with the homeland. In an effort to 'nativize' or 'localize' their cultural identity, some Lusotropian elites began to take an interest the traditional herbal teas which remained popular among the native pretos, learning from then the unaltered practices of production and the traditions of consumption. However, the widespread substitution of Tea for Herbal Tea did not occur until the beginning of Lusotropia's War for Independence. Having lost its main source of tea in the mother country, and having been largely cut off from the wider world as a result of a naval blockade, herbal tea rapidly gained a position as a valuable  commodity. During this time, herbal teas began to be integrated into the pre-existing tea culture of Lusotropia's elite, being mixed with milk, infused with honey and other luxury ingredients. By the end of the War for Independence, herbal tea was firmly ingrained into the palette of every Lusotropian, and has remained so ever since.

Tea Culture

 

Popular Teas

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The Tea Culture in the Kingdom of Cristina

 

Tea first came to Cristina (then city of Saint Christ) in the 11th century through trade routes from the far east of the Europan continent.

Today, the Kingdom of Cristina, although it does not produce tea, is more important in the world of tea than most people realize.

The mild, Mediterranean climate in the region is not suited for growing tea because it is too arid and in particular has dry summers, but it is ideal for growing a wide variety of aromatic herbs used both as herbal teas and for flavoring tea.

The Mantellan region is also a source of the Bergamot orange, the flavoring for the well-known Earl Grey tea. Cristina and Mantella also produces barley used in barley tea.

 

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Cristina is a coffee-centric culture, and does not have as rich or developed a tradition of tea drinking as most Europan countries. Tea is typically seen as a medicinal product, something one drinks when sick, and more commonly consumed at home than when out and about. The market for tea mostly consists of herbal teas, especially medicinal ones. When Cristineses do serve black tea, it is often served with a slice of lemon.

Tea is inextricably related to the digestion of the Cristinese nation. Half the minimalist tea sections in Cristinese supermarkets are aimed at the digestive system. In particular, the shelves are lined with locally produced fennel teas. And just a sidestep away from the anise-flavoured teas, you can find rows of detox tisanes, weightloss blends, and green teas which are becoming increasingly popular among the health conscious.

In Cristina, the stove is king. So much so that small apartments often forego an oven.

 

9bdfc778db499e5b27db683381bad3d1.png

 

The stove is used for preparing espresso and for boiling water for hot drinks. Kettles are not considered essential household items in Cristina unlike in some other parts of Europa where it's the first item students smuggle into their halls of residence. Kettles are available in shops but few people have them or if they do, they rarely use it for tea.


Cristineses usually serve cups full of hot water with a choice of tea bags and a slice of lemon on the side. Black tea with lemon sounds incredibly bitter in many Europan countries as Cristineses are used to balancing tea with sweet dairy. Without that counterbalance, one could argue that Cristineses are actually more die-hard when it comes to tea. Other Europan person would most likely turn their nose up at straight black tea or say it was disgusting.

 

Orangamo

Ingredients:

  • 10  ounces  hot  brewed tea (use 2 packets)

  • 1  teaspoon sugar or 1  teaspoon Splenda sugar substitute

  • 1⁄2 teaspoon cinnamon
    1  orange

Recipe:

1. In a large mug or coffee cup prepare hot tea. (I microwave 10 ounces of water for 1 minute and steep 2 tea packets.)

2. Stir in sugar and cinnamon.

3. Cut 2 slices from orange and cut slices in half. Squeeze juice from remaining orange into cup.

 

Teo dela Regina (Queen's Tea)

Ingredients:

  • 3/4 cup water (Regular tea cup 80% full)

  • 2 heaping tsp black tea leaves (2 heaping tsp = about 8 g)

  • 1/2 cup milk (Regular tea cup 50% full)
    granulated sugar (or honey, optional)

Recipe:

  1. In a milk pan or small saucepan, add warm water and bring to a boil over medium-high heat.

  2. When the water is boiling, add tea leaves and reduce the heat and simmer for 1 and half minute to 2 minutes.

  3. Add milk and slowly bring just to simmer. Meanwhile keep your serving cup nice and hot with hot water (drain the water before you serve tea).

  4. When the tea is about to boil, remove from the heat and pour the tea through a tea strainer or fine mesh strainer and into your serving cup.

  5. Serve with sugar or honey and sweeten it to your liking.

Recipe notes: the ratio for water is NOT double when you make 2 cups of royal milk tea. Water won't be evaporated as much so 3/4 cup is right amount. If you know how much sugar you like to add already, add sugar at the end before pouring into cup so sugar will be dissolved completely.

Edited by Cristina
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